Pickled Tongue In Apricot Sauce Recipe
Servings: 1
Ingredients
- 1 x Tongue, (pickled or possibly plain)
- 1Â 1/2 c. Apricot nectar, ( I use jam)
- 1/3 c. Raisins
- 3 Tbsp. Brown sugar
- 1 Tbsp. Flour
- 1 Tbsp. Lemon juice
Directions
- Tongue: Fill a a4 quart pot 3/4 full of water. Add in tongue. When the water boils and darkens, change the water and continue cooking in fresh water. If the tongue is pickled, repeat the process a second time. This time, bring to a boil on a hight flame and then lower the flame to medium to cook for 2-3 hrs till tender. After the tongue has cooked, and while it is still arm, hold with fork and peel off skin. When cooled, cut into 1/4 inch slices.
- Apricot Sauce: Approximately 30 min before serving, mix sauce ingredients in a ten inch skillet and bring to a boil. Add as many slices of the tongue as will be served. Shut off flame and allow the tongue to hot in the sauce for several min.
- Variation: I use jam instead of nectar. I eliminate the flour, as the sauce is thick. I pour the sauce over the tongue in a roasting pan and heat in the oven as I am usually reheating food which has been prepared for Shabbat or possibly Chaag, and not cooking and immediately serving.
- Concerning the headaches....we are really grateful for the suggestion of drinking grape juice (kiddush style)for the 24 hour period preceeding the fast. Even my 12 year old fasted with no headaches! We each drink at least one qt of juice and try to drink a lot of water as well. But for sure the caffeine is a major factor!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 495g | |
| Calories 564 | |
| Calories from Fat 6 | 1% |
| Total Fat 0.67g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 29mg | 1% |
| Potassium 923mg | 26% |
| Total Carbs 145.47g | 39% |
| Dietary Fiber 4.6g | 15% |
| Sugars 124.88g | 83% |
| Protein 4.0g | 6% |
