Twelve years ago, Maureen Berkman, a South African native who taught cooking classes in England and Israel, and Laurie Pearlman, a former advertising and marketing professional who took Berkman’s classes for five years, created Cooking Well Done. Since, the Harrison-based kosher cooking school has taught dozens of adults how to properly prepare Kosher meals.
“It’s my personal challenge to tackle recipes that are not kosher and make them kosher friendly for the home cook,” Pearlman says.
For this Rosh Hashanah, we asked Pearlman for a kosher recipe to add to your meals. Below is her recipe for carrot apple pudding.
“It is traditional to do a blessing over apples and dip them in honey for the New Year, so this is something that incorporated the sweetness of the New Year to come,” she says.
Carrot Apple Pudding
Makes about 16 slices
Ingredients:
8 carrots, grated
3 apples, grated
1 cup raisins
½ cup pistachios (optional)
4 eggs
1 cup flour
2/3 cup oil—a light oil is preferable
1 cup brown sugar
¼ cup apple juice
½ tsp cinnamon
1 tsp salt
¼ tsp ground ginger
¼ tsp allspice
Directions:
Grease two loaf pans and line the bottom with parchment paper and grease again.
Mix all the ingredients in a large bowl.
Preheat the oven to 325 degrees.
Divide the mixture into the loaf pans.
Cover the pans with foil and bake for 30 minutes.
Reduce the heat to 150 degrees and bake for at least 8 hours or overnight (best).
Alternate Method:
Fill small ramekins, seal tightly and bake for 1 hour at 325 degrees and then turn down oven and bake for 4 hours at 150 degrees.
