Now that Passover is finished for another year, I am putting away all my Passover recipes. As I mentioned, I spent part of Passover with my family in Cleveland and hoped to make something that my Father absolutely loved – something he called: Boorkess (pronounced: Boo-er-kiss). I told my Aunt and she laughed. She said her kids wouldn’t eat it so she stopped making it. Unfortunately, we didn’t have the time to make it, but since there is nothing strictly Passover about it (other than that’s when my Grandmother made it!), I will give it to you now.
While it sounds like something you would possibly spread on toast – and you probably can – it is really a confection. Sweet and gingery hot at the same time and by blogging about it, and giving you the recipe, I put the recipe into my computer so it won’t get lost as so many of my favorite recipes have over the years.
So if you want to try something different – and I hope you will – this is a terrific idea for use as a quick snack, pour some over a block of cream cheese for an appetizer; use it as a condiment for a curry or any roasted meat. It’s so pretty that you can give it as a gift, too! Everyone appreciates a gift from your kitchen and you don’t even have to tell them where you got the recipe (unless you want to)!
Beet Preserves: Boorkes
- 3 lbs. fresh beets or 3 cans sliced or chopped beets
- 1 lb. honey
- 1 lb. sugar
- 1 Tbsp. ground ginger
- 1/2 lb. blanched almonds, halved or sliced (I use the halves)
If using fresh beets, remove the greens (use them for something else) and cover with cold water. Cook until tender. Slip off skins and dice or julienne. If using the canned beets, dice or julienne the slices or if using the diced, they are OK as is. Discard the beet cooking or canned liquid.
Place a saucer in the freezer.
In a large, deep non-reactive pot, bring honey, sugar and ginger to a rolling boil. Add beets. Reduce heat and cook until syrup is thick, about 30 minutes, WITHOUT stirring. Occasionally, give the pan a few gentle shakes to be sure it isn’t burning or sticking.
When you think it’s done, take the saucer out of the freezer and carefully spoon a small teaspoon of the syrup on the saucer. It should film over and set up. If it does, it’s done. If not, let it cook a few minutes longer. Remove from the heat.
When done, gently stir in the almonds so they are distributed throughout. Ladle into jelly glasses or stoneware crock. Serve at room temperature.
Store away from light in moderately cool place to prevent discoloration. Do not refrigerate or the syrup will crystallize.