Passover French Toast With Concord Grape Wine Syrup Recipes

PASSOVER APPLES AND HONEY (CHAROSET)

Steps:

• In a bowl, mix the honey, cinnamon, apples, grape juice, and walnuts together until thoroughly combined.

CONCORD GRAPE JELLY

Steps:

• Sort and wash grapes, and remove stems. Place them into a large kettle and crush them. Add water, cover, and bring to a boil over high heat. Reduce heat to low, and simmer for 10 minutes. Remove from heat, and extract juice. Allow the juice to stand in a cool place overnight to prevent the formation of crystals in the jelly.
• Strain the juice through a double thickness of damp cheesecloth. Measure 4 cups of the juice into a large pot. Stir in the sugar. Quickly bring to a full rolling boil. Stir in pectin, and allow to boil hard for 1 minute. Remove from heat, and skim off foam. Pour into hot sterile jars, and process for 5 minutes in a boiling water bath.

PASSOVER FRENCH TOAST

Steps:

• In a large shallow bowl, combine the milk, eggs and lemon/orange peel and mix well.
• Soak the sponge cake slices in the milk mixture.
• Melt the butter in a frying pan.
• Fry the cake on both sides until brown.
• Sprinkle with cinnamon and sugar, if desired.

GRAPE SUPREME RECIPE

Steps:

• DISSOLVE jello in 2 cups hot water. Add frozen grape juice. Do not dilute. Chill until partially set. FOLD in drained pineapple and nuts. Chill until set. BEAT softened cream cheese and marshmallows with sugar until creamy. Blend in whipped topping. Spoon over firm jello. Cut in squares and serve on lettuce leaves.

PASSOVER FRENCH TOAST WITH CONCORD GRAPE WINE SYRUP RECIPE

Steps:

• To make the syrup, in a heavy saucepan over medium-high heat, bring the wine and sugar to a boil, stirring until the sugar dissolves, about 3 minutes. Add the orange zest and simmer until the syrup is reduced by half, 10 to 15 minutes. The syrup may be covered and refrigerated for up to 1 day. Serve warm or at room temperature. In a small bowl, stir together the cinnamon and sugar; set aside. Heat a large griddle or sauté pan over medium heat for 3 minutes. Brush with the melted butter. In a large, shallow baking dish, whisk together the milk, eggs and lemon zest. Add the sponge cake slices and soak, turning once, until soft, 20 to 30 seconds per side. Fry the cake slices, turning once, until brown on both sides, 3 to 5 minutes per side. Sprinkle with the cinnamon-sugar mixture and serve with the Concord grape wine syrup. This recipe yields 6 to 8 servings.