RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Grilled Apple and Pine Nut Sandwiches - dairy
Nira Rousso wrote, in Haaretz, about new British cookbooks. This recipe is from "Marie Claire Cookbook," Nigel Slater and Mitchel Beasley. Without necessarily intending to be, it can serve as a lovely light meal during the High Holy Day season, considering the ingredients. Grilled Apple and Pine Nut Sandwiches ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ingredients: 4 slices of sweet challah [or brioche] Butter for spreading 4 small apples 2 Tablespoons cognac 2 Tablespoons pine nuts 2 Tablespoons raisins Powdered sugar Preparation: ~~~~~~~~~~~~ Spread butter on the challah or brioche. Peel the apples and slice thinly. Place the apple slices in a bowl and sprinkle them with the cognac. Let stand for an hour or overnight. Preheat the oven grill and place the challah or brioche slices on a baking sheet. Carefully place the apple slices on the bread, so that they overlap. Sprinkle the pine nuts and raisins and then sprinkle with powdered sugar. Grill in the oven for seven to 10 minutes or until the sugar glazes and the apples are golden. Ruth
