From the files of my friend, Pat Gold, z"l. Yield: 20 1/2-teaspoon servings Keeps 3 days under refrigeration 3 ounces (75g/3/4-cup) walnuts 1/4 large cooking apple Kosher wine to moisten 2 level teaspoons cinnamon 2 level teaspoons sugar Mince the walnuts and the apple. (You can use the food processor for this.) Moisten with the kosher wine and flavor with cinnamon and sugar. The consistency should be that of mortar.
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