SCHAB RECIPES

Steps:

• Stem and wash the sorrel, and cut the leaves into ribbons. Peel the potatoes and cut them into half-inch dice. Cut the leek in half, chop it and wash it thoroughly.
• Melt the butter in a large saucepan, and cook the leek for two minutes over medium heat. Add the sorrel and potatoes and cook for five minutes. Add the stock, two cups water, salt and pepper to taste, and the sugar, and simmer for 15 to 20 minutes or until the potatoes are very tender.
• Puree the soup in a blender or food processor. (A blender works better than a food processor; if you use the processor, puree the solids first and gradually add the liquids). Stir in the cream and chill the soup for at least an hour. Just before serving, add the lemon juice and additional sugar and salt, if necessary - the soup should be refreshingly tart but a little sweet. Serve schav in bowls with dollops of sour cream. Garnish each bowl with chopped scallions.

Steps:

• Preheat oven to 350°F.
• Rub salt and pepper into pork; press cloves into pork at equal intervals. Place pork, fat-side up, on a rack in a roasting pan. Roast in center of oven 1-1/2 hours, turning occasionally.
• Prepare applesauce while roast is in oven: In a medium saucepan, combine apples, sugar, cinnamon stick, lemon juice and water. Cook over medium heat 10 minutes. Remove cinnamon stick. Press mixture through a sieve or puree in a blender or food processor. Set aside to cool.
• Remove roast from oven. Coat pork generously with applesauce; return to oven. Without turning again, roast 30 minutes longer. Applesauce will form a golden-brown glaze over pork. Turn off oven; leave roast in oven 10 minutes longer.
• Carve pork into thick slices. Serve with additional applesauce.