1. Using the steel blade of a food processor (or chop by hand), place the apricots, prunes, dates, almonds, apples, orange, and ginger in the workbowl. Pulse until finely chopped (do not allow the mixture to become a paste).
2. Add the wine, honey, lemon juice, and cinnamon. Pulse again. Transfer to a bowl, and if necessary, add up to 2 tablespoons (24 g ) matzo meal to make a mortar like consistency. (May be made ahead and refrigerated, covered, for up to 6 hours.)
3. Serve chilled or at room temperature with matzah crackers.

1. For the matzo balls; melt margarine in a heavy small skillet over medium heat. Add scallions and sauté until tender, about 2 minutes. Cool.
2. In a medium bowl, whisk eggs, chicken broth, salt, and pepper. Mix in scallion mixture, matzo meal, and dill. Cover and chill until firm, at least 2 hours.
3. Line a baking sheet with parchment paper or plastic wrap. Using moistened palms, roll rounded teaspoonfuls of matzo mixture into small balls. Place on prepared baking sheet. Chill for 30 minutes.
4. Bring a large pot of lightly salted water to a boil. Drop matzo balls into boiling water. Cover and boil until matzo balls are tender, about 25 minutes. Using a slotted spoon, transfer matzo balls to a large plate. (May be prepared up to 2 days ahead, covered, and chilled.)
5. To make soup, lightly coat a large heavy soup pot with cooking spray. Add carrots, broccoli, zucchini, squash, mushrooms, red onion, and garlic. Sauté until vegetables are almost tender, about 10 minutes.
6. Add broth, tomatoes with their juice, sugar snap peas, and dill. Simmer until vegetables are tender, about 20 minutes. (May be made ahead, covered, and chilled for up to 1 day. Reheat to simmer before continuing).
7. Add matzo balls to the soup and continue to cook until matzo balls are heated through. Soup will be thick. Ladle into soup bowls and serve.

1. Preheat oven to 325°F (160°C), Gas Mark 3.
2. In a heavy flameproof casserole or Dutch Oven with lid, heat oil over medium heat. Add brisket and brown on all sides. When brisket is brown, pour off all fat and pan juices.
3. Scatter onion and garlic slices around the brisket. Season with cinnamon, pepper, ginger, paprika, and orange zest. Add tomatoes and beef broth. Bring to a simmer.
4. Cover and transfer to oven. Roast until brisket is fork tender, about 2 1/2 to 2 3/4 hours. Turn meat and baste with pan juices 2 or 3 times during the cooking time.
5. Transfer brisket to a carving board and keep warm. Skim off any fat from casserole and place over medium-high heat on top of the stove. Cook, uncovered, until reduced by half. Pour the sauce through a sieve, pressing the solids to extract their flavor and to thicken the sauce. Return strained sauce to casserole; discard solids. Keep sauce warm.
6. Peel oranges, removing all white pith. Thinly slice the oranges and add to the warm sauce. Heat through.
7. Slice the brisket across the grain into thin slices. Place on a heated serving platter and nap with the sauce. Sprinkle with ground walnuts.

1. Preheat oven to 325°F (160°C), Gas Mark 3. Lightly coat a large baking pan that is at least 2 inches (5 cm) deep with cooking spray.
2. Add everything but chervil. Toss to evenly mix and coat, then spread vegetables out evenly. Cover with aluminum foil and roast for 2 1/2 to 2 3/4 hours, until vegetables are tender. Remove foil during last 15 minutes of baking time to brown.
3. Transfer to a large serving platter. Sprinkle with chervil and serve hot.

1. Light a grill or preheat broiler.
2. Cut pineapple lengthwise through the leaves into 8 wedges. Remove the tough core. Grill or broil the pineapple until just charred, 2 minutes on each side.
3. Puree the raspberries in a food processor or blender until smooth. Drizzle about 1 tablespoon (15 ml) of the puree into a decorative pattern on each of 8 large dessert plates. Top with pineapple wedge and serve at once.

Legal

All recipes and articles on this site are protected by United States Copyright Laws. This means that you may make a copy of any recipe and/or article for personal, non-commercial use only, provided our copyright notice is prominently displayed on your copy. HOWEVER, you may not download the recipes and/or articles to distribute, republish, post, or transmit for your own commercial purposes without prior written consent by Diabetic-Lifestyle.

©1997, 1998, 1999, 2000 Diabetic-Lifestyle Online Magazine. All rights reserved.