Healthy Transformations of 2 Classic Jewish Holiday Recipes
Rosh Hashanah, the Jewish New Year, is a time for family, friends, and food. The smells and flavors from childhood help bring back fond memories, as well as uphold important traditions. Modern food lovers want to keep all of these cherished aspects, while at the same time updating the health-quality of their meals.
All-natural food company Pereg has helped source two gourmet recipes from Hannah Shuckburgh‘s bestselling cookbook, The Set Table, using Gluten-Free or non-GMO ingredients that will make these feasts both festive and satisfying.
As a Pereg spokeperson says, “Pereg understands that today’s cook wants to respect old traditions and while sparking new ones. A world of all-natural products – from gluten-free flour and pasta swaps to exciting spice blends and ancient grains – makes it all possible.”
Sweet and Sour Meatballs
Seasoned breadcrumbs add zest to this versatile dish from The Set Table. It works as a hearty entrée or serve with toothpicks as an elegant hors d’oeuvres.
- I pound ground beef
- 1 egg
- ¼ cup Pereg Thai Sweet Chili Panko bread crumbs
- 1 diced onion
- 1 cup packed brown sugar
- 3 Tbsp. all purpose flour
- 1½ cups water
- ¼ cup distilled vinegar
- 3 Tbsp. soy sauce
In a medium bowl, combine the ground beef, eggs, panko, and onion. Mix thoroughly and shape into golf ball-sized balls (or smaller if serving as hors d’oeuvres). Gently brown the meatballs in a large skillet over medium heat. Set aside.
In a large saucepan, combine brown sugar, flour, water, white vinegar, and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.
One Bowl Apple Cake
A gluten-free spin on a Rosh Hashanah classic, courtesy of The Set Table.
- 2 eggs
- 1¾ cup sugar
- 2 heaping tsp. Pereg cinnamon
- ½ cup oil
- 6 medium gala or honey crisp apples
- 2 cups Pereg Gluten Free Banana Flour (substitute all-purpose flour for non G-F recipe)
- 2 tsp. baking soda
Preheat Oven to 350 degrees. In a large bowl, mix the eggs, sugar, cinnamon and oil.
Peel and slice the apples and add to mixture to the bowl, coating as you go to keep the apples from turning brown.
Mix together the baking soda and banana flour and stir into the ingredients in the bowl. Mix well with a fork until all of the flour is absorbed by the wet ingredients.
Pour mixture into a greased 9×13 or two 9” round pans. Bake for 55 minutes.
ABOUT PEREG NATURAL FOODS
Pereg was established in 1906, and is based in Clifton, NJ. They first became known for their vast variety of pure and natural spices and spice blends, more than 60 in all, from traditional favorites to exotics from around the culinary world.
Today Pereg produces an array of all-natural products that includes ancient grains and ancient grain blends, gluten free pasta, couscous, rice, gluten-free cereal and much more. Pereg Natural Foods products are available at select retailers throughout the US and Canada, and on their website, www.pereg-gourmet.com.
Pereg manufactures all its products from start to finish, controlling the quality from the sourcing until the product is packed and ready for the consumer. All Pereg products are kosher certified by both the Orthodox Union (OU) and CRC, are dairy and lactose-free as well as all natural, with no additives or preservatives. Many products are also certified gluten-free and non-GMO. Follow Pereg Natural Foods on Facebook.com/peregnatural, Twitter @pereggourmet and Instagram @peregnatural.
