Bourbon and Brown Sugar Barbecue Sauce

1 cup ketchup
½ cup bourbon
3 tablespoons brown sugar
3 tablespoons mild molasses
3 tablespoons apple cider vinegar
2 tablespoons (fish-free) Worcestershire sauce
1 tablespoons soy sauce
1 tablespoon Dijon mustard
1½ teaspoons liquid smoke
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon dried crushed red pepper
½ teaspoon freshly ground black pepper

Bring all ingredients to a boil in a saucepan over medium heat, stirring constantly. Reduce heat; simmer until sauce is reduced to 2 cups, stirring frequently, about 10 minutes. Can be made up to two weeks in advance and stored in the refrigerator. Use on chicken, meat, brisket or ribs.

Balsamic Onions

3 red onions, sliced
¼ cup balsamic vinegar
¼ cup extra virgin olive oil

1 teaspoon kosher salt
½ teaspoon pepper

Preheat into 375ºF
. Cut the onions in half and slice ¼-inch think, place on a baking sheet and toss with balsamic vinegar, olive oil, salt and pepper. Bake for 20 minutes, until the onions are tender.

Bourbon Baked Beans

2 (16-ounce) cans baked beans, drained
½ cup chili sauce
¼ cup bourbon
1 tablespoon molasses
2 tablespoons brown sugar
Directions
Combine all ingredients in medium saucepan. Bring to boil over medium-high heat. Reduce to medium and continue boiling for 10 minutes. Serve hot.

Homemade Zesty Bread and Butter Pickles

5 pickling cucumbers (about 4 inches long)
4 slices fresh horseradish, peeled and cut into ½-inch slices
4 sprigs fresh dill weed
1 cup white vinegar
1 cup sugar
3 cups water
4 cloves garlic, peeled
2 tablespoons pickling spice
2 teaspoons turmeric
Kosher salt and freshly ground black pepper
Special equipment: 1 (1-quart) mason jar, sterilized by boiling in water
Wash cucumbers, slice into ¼-inch thick rounds, and place in a heated, sterilized mason jar with horseradish and fresh dill weed.
Set a large pot over medium heat and add vinegar, sugar, water, garlic and pickling spices. Bring the brine to a boil then pour over cucumbers and horseradish in still-hot mason jar and seal lid. Allow to cool to room temperature before refrigerating. You can serve once chilled, but for best flavor serve after the pickles have been left overnight.

Curry Slider Sauce

¾ cup mayonnaise
2¼ teaspoons curry powder
1½ tablespoons plain tofutti sour cream

1½ tablespoons ketchup

1 garlic clove, minced

Mix mayonnaise, curry powder, tofutti sour cream, ketchup, and garlic in small bowl for sauce. Let stand at room temperature while preparing sliders.

Coconut

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Coconut

Coconut – you either love it or you hate it. I happen to love it (which is why I have a secret stash of Mounds bars hidden in the closet). I like it in cookies, in cakes, mixed with chocolate, mixed with oatmeal. I like the sweetened flaked kind, not the healthier (drier) version. So if you’re like me, read on. Here are some of my favorite recipes. And if you’re not, in the spirit of adventure, try some of these. Or wait for next week’s blog!

Coconut Pound Cake

1 cup margarine, softened
¾ cup shortening
3 cups sugar
5 eggs
3 cups flour
½ teaspoon baking powder
1 cup nondairy creamer
2 teaspoons coconut extract
½ cup flaked sweetened coconut (the best kind!)

Preheat oven to 325 degrees. Cream together shortening, margarine and sugar. Beat in eggs, one at a time. Combine dry ingredients and add to batter alternatively with the nondairy creamer, beginning and ending with the flour. Stir in extract and coconut. Pour into greased 10-inch Bundt pan and bake for 1 hour 25 minutes. Cool for 10 minutes in the pan, loosen sides and invert onto wire rack to finish cooling.

seven-layer-bars
Seven Layer Magic Cookie Bars

This milchig dessert is the classic use of coconut. These are really good and need to be saved for special occasions – and when no one in the family is watching their weight!

1-1/2 cups graham cracker crumbs
½ cup butter, melted
1 (14 ounce) can sweetened condensed milk
1 cup butterscotch-flavored chips (I usually leave these out)
1 cup semisweet chocolate chips
1-1/3 cups coconut
1 cup chopped pecans

Preheat oven to 350 degrees. Mix together graham cracker crumbs and butter and press into the bottom of a 9 x 13-inch pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients. Bake 25 to 30 minutes – until lightly browned. Cut into bars when cool. Store in the refrigerator and take out a few minutes early to soften before serving.

Oatmeal Coconut Cookies

1 cup margarine, softened
1 cup brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla
2-1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup old-fashioned oats
1 cup coconut

Preheat oven to 350 degrees. Cream together margarine and sugars. Beat in eggs, one at a time and mix in vanilla. On a low speed, beat in flour, baking soda and baking powder. Then add oats and coconut. Drop by tablespoonfuls onto ungreased baking sheets. Bake for 8 to 10 minutes. Cool on sheets for 3-5 minutes, then transfer to wire rack to cool completely.

Nine Days

The Nine Days isn’t a big deal around my home – culinary-wise that is. With a female-dominated household and living in southern California, we don’t have meat that often on weekdays. We are used to fish, pastas, quiches and other dairy dishes. In that respect the nine days are not noticeably different from the rest of the year. Except that human nature is to rebel. If I can’t have it, then I really want it. We promise that these recipes will make you forget your craving for meat. They are so good, however, that they may not reinforce the proper spirit of mourning!

Baked Salmon With Blackberry Ginger Glaze
Tarragon Salmon
Seared Tuna with Mustard and Soy Sauce
Caramelized Onion and Boursin Cheese Pizza
Greek Salad
White Chocolate Pound Cake
Chocolate Yogurt Snack Cakes

Start with the Baked Salmon with Blackberry Ginger Glaze. It’s the perfect sweet and savory sauce for salmon. I add ¼ cup sugar to the extra glaze and drizzle it over ice cream for dessert. And don’t forget to try all the other fish and dairy recipes in our index as well as the Nine Days Recipes.

Baked Salmon with Blackberry Ginger Glaze

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1 cup water
12 ounces blackberries (fresh or frozen and any berry can be substituted)
1 (1-inch) piece ginger, peeled and sliced into coins
1/2 lemon, juice
1/4 cup sugar
1 tablespoon olive oil
6 (8-ounce) skinless salmon fillets
Salt and freshly ground black pepper

Preheat oven to 400 degrees.

In a small sauce pot over medium-high heat, combine water, blackberries, ginger and lemon juice. Bring to a boil; reduce to a simmer and cook until berries break down, about 5 minutes. Remove from heat and strain into a bowl, using the back of a spoon to push blackberry pulp through. Return blackberry mixture to the sauce pot, add sugar and bring to a boil. Lower the heat and simmer until reduced by half, about 20 minutes, stirring occasionally to avoid burning. Remove from heat and let cool.

Brush a baking sheet with olive oil and set fillets on top. Brush fillets with oil and season with salt and pepper. Once blackberry mixture is cool, brush over salmon fillets and bake for 4 minutes. Brush again with blackberry mixture. Turn oven to broil and broil another 3 minutes.

July 4th

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July 4th is a special time to celebrate. I’m not sure why all American holidays turn into 3-day weekends (well I guess I do understand that!) and barbecues but since I enjoy both, who’s complaining? For those of us who live in the United States, there’s a lot to be grateful for and for those of us who don’t, even with all its problems, the United States is still our good friend. So light up the grill, raise your glasses and let’s have a toast to our grand old flag.

Barbecued Ribs

These ribs don’t actually go on the barbecue but they are so easy (and delicious) and they fit perfectly with the spirit of the day. Serve with some potato salad and coleslaw and this patriotic cake for dessert!

Enough ribs for each person to have two
Sliced onions to Cover
Char-B-Que barbecue sauce to cover
Preheat oven to 350 degrees. Place ribs in a large baking pan (or two depending on the size of your family). Top with sliced onions. Cover with foil and bake for 2 hours. Remove onions and drain fat from pan. Cover for with barbecue sauce and return, uncovered, to the oven. Bake for another hour.

blog-flag_cake
American Flag Cake

1 (18.25 ounce) package Duncan Hines yellow cake mix
1 (8 ounce) container vanilla icing
1 pint blueberries, rinsed and drained
2 pints fresh strawberries, rinsed and sliced (raspberries can also work; don’t slice)
Directions
1. Prepare cake according to package directions and bake in a 9×13 inch pan. Cool completely.
2. Frost cake. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.

Summer is Time for Guacamole

chunky-guacamole

Summer is the perfect time for guacamole because avocados (although available year round) are in season and are at their peak of ripeness. We love guacamole for chips of course, but also on burgers, salmon, mixed with rice, and in different varieties like the ones below.

Here are a few tips for the tastiest variations and for the perfect guacamole every time. First, use Hass avocados, the brown wrinkly kind for guacamole. They’re especially rich and creamy. Buy avocados that are slightly soft but not squishy. Ripen in a paper bag with an apple or a banana at room temperature. Store ripe whole avocados in the fridge for 2 to days. Use lime juice instead of lemon juice. Mash garlic and salt with a mortar and pestle (available in our shop), to fully incorporate the ingredients and add avocados for soft and creamy guacamole. Leave one pit in the guacamole to keep the bright green color of the avocados from oxidizing. Lastly, to keep a halved avocado from becoming black while reserving for later use, generously sprinkle the exposed flesh with flour and wipe off before reusing.

Try these variations for a little break with traditional guacamole.

Papaya Guacamole
1 small diced papaya
Juice of a lime
½ chopped, seeded jalapeno pepper (mashed in a mortar with a pestle with salt into a paste)
½ teaspoon kosher salt
½ cup cilantro, chopped fine
2 avocados, diced
½ cup red onion, chopped fine

Combine all ingredients together. Let flavors blend for 20 minutes.


Southwest Corn Guacamole

1 ear of corn
chili powder
ground coriander
kosher slat
2 plum tomatoes, chopped
1 bunch scallions, chopped
3 avocados, diced
2 minced jalapenos, seeded, diced (optional)
¼ cup cilantro, diced
juice of 1 lime

Sprinkle the corn with chili powder, coriander and slat. Broil the corn for 2 minutes. Remove kernels from cobb when cool enough to handle. Add the rest of the ingredients and season with more chili powder, coriander and salt.

Salad Bar

salad-bar

Even when the air-conditioning is blasting, the urge to cook is just not as great in the summer as it is on those cold winter nights. And while the desire to eat never leaves me, I’m definitely interested in lighter dinners. I’m really grateful that my kids enjoy eating vegetables (in fact we tried to feed my grandson pizza the other day but he only wanted orange pepper!) and so on particularly warm or slow summer days, we have a salad bar for dinner. You can supplement this with fresh bagels or crusty bread (buy it from the bakery since this is all about avoiding the heat!) and voila – dinner is served. You can certainly roast vegetables to put in your salad but I like to keep things simple and limit myself to cutting them and opening cans. Here are some possible salad fixins – feel free to add your own.

Romaine Lettuce
Butter Lettuce
Red Leaf Lettuce
Iceberg Lettuce
Arugula
Spinach
Hearts of Palm
Cucumbers
Baby Corn
Garbanzo Beans
Carrots
Celery
Radishes
Peppers – of all colors!
Jicama
Kalamata Olives
Green Olive Rings
Dried Cranberries
Toasted Pine Nuts
Toasted Almonds
Toasted Sunflower Seeds
Avocado
Chinese Noodles
French-Fried Onions
Grated Cheddar Cheese
Grated Mozzarella Cheese
Crumbled Feta Cheese

Dressing:
1 cup olive oil
2/3 cup red wine vinegar
1 tablespoon granulated garlic
2 teaspoons basil
2 teaspoons oregano
1 teaspoon pepper
Shake well!!

Panini

Panini have been around for centuries, and these days they’re being grilled up in practically every kosher lunch restaurant. The popularity of grilling Panini at home reached an all time high when Oprah Winfrey featured a Panini Press among her 2007 “favorite things” (I bought mine after that I admit!). As I mentioned in Great Products they are the ultimate traveling machines for kosher families. Why? Real food for breakfast, lunch, and dinner while you travel (get one for summer in our shop). We toast bagels, grill sandwiches, grill fish and so much more. Here are a few gourmet Paninis to try but simple grilled cheese Panini, Pizza Panini, tuna melts and mashed bananas with nutella (family travel favorite) work just as well and are super easy and very family-friendly.

Try these:
Grilled Vegetable Panini with Basil Pesto
Cheese and Olive Tapenade Panini
Mediterranean Tuna Panini

Here are 7 tips that will ensure that the Panini you make at home are as scrumptious as can be.

1. Experiment with a variety of breads and fillings. Just because Panini originated in Italy doesn’t mean you have to limit yourself to foccacia, mozzarella and other Italian ingredients. Or even just savory ingredients. If it’s got bread and fillings and is prepared on the grill, it’s a Panini!

2. Go for the crunch. What separates Panini from “regular” sandwiches? It’s the grilling! Grilled bread is the hallmark of Panini – make the most of it by brushing olive oil or melted margarine on top for a crostini-like crunch.

3. Be careful with “wet” ingredients. No one likes a soggy sandwich. Many of the great fillings we enjoy on “regular” non-grilled sandwiches, such as tomatoes and juicy meats, sometimes aren’t ideal candidates for Panini, where crispness is key. Seed tomatoes before using them and brush fish with panko before grilling in the sandwich. Also, add the wet ingredients to the center of the sandwich.

4. Cut with a straight-edged knife. A sharp, straight-edged knife, rather than a serrated one, will ensure a smooth separation for your finished Panini.

5. Greens go last. Greens, like lettuce or spinach get wilted when grilled. Food Network’s George Duran (aka “Ham on the Street”) offers a great solution: add them in last. Grill your sandwich and then insert anything you’d like to keep leafy – lettuce, spinach, arugula, and cilantro to name a few – right before serving.

To purchase a Panini press go to our shop and get ready for delicious food even when there are no kosher restaurants for miles.

Cheese and Olive Tapenade Panini

vegetarian_panini

Ingredients
1 loaf artisanal white bread, sliced thin, slices cut into 3-inch squares
Olive tapenade, recipe follows
Mozzarella cheese, sliced thin
Softened butter

Directions
Spread bread pieces on a work surface. Spread 1/2 tablespoon olive tapenade on half the pieces, then cover with a slice of mozzarella, then cover with the remaining bread slices. Butter both sides of the sandwich and grill in batches in a panini press until browned on both sides. Put on a platter and cover with foil to keep warm until serving.

Olive Tapenade
3 anchovies
1 clove garlic, minced
1 tablespoon fresh thyme leaves
1 cup pitted kalamata olives, plus additional as needed
1/4 cup extra-virgin olive oil, plus additional as needed

Put anchovies, garlic and thyme in a blender or food processor and puree. Add olives and olive oil, and pulse to a smooth paste. If it is too thin, add more pitted olives. If it is too thick, add more olive oil.

Mediterranean Tuna Panini

eatingwell_blog

Ingredients
2 6-ounce cans chunk light tuna, drained
1 plum tomato, chopped
1/4 cup crumbled feta cheese
2 tablespoons chopped marinated artichoke hearts
2 tablespoons minced red onion
1 tablespoon chopped pitted kalamata olives
1 teaspoon capers, rinsed and chopped
1 teaspoon lemon juice
Freshly ground pepper to taste
8 slices whole-wheat bread
2 teaspoons canola oil

Directions
Place tuna in a medium bowl and flake with a fork. Add tomato, feta, artichokes, onion, olives, capers, lemon juice and pepper; stir to combine. Divide the tuna mixture among 4 slices of bread (about 1/2 cup each). Top with the remaining bread.

Heat Panini press. Place paninis in the pan and lower top grate. Cook the panini until golden on one side, about 2 – 4 minutes.

Summertime Sangria

The menu doesn’t need to be Mexican to enjoy the refreshing cool wine drink known as Sangria. Choose either the more traditional red wine version or the updated white wine style the next time you need (or just want!) . You can serve it for Shabbos lunch, with a Sunday barbecue or just because…Although oranges and lemons are standard fruits, you can vary the rest if you like and add cherries or strawberries or raspberries as the whim hits. Sit back, relax, enjoy!

carlo-rossi_summertime_sangria

Red Sangria
1/3 cup sugar
1/3 cup lemon juice (fresh is always better)
½ cup orange juice
1 (750-milliliter) bottle red wine, preferably a Merlot or Burgundy but you can use what you have
1 small orange, thinly sliced
1 lemon, thinly sliced

Combine sugar, lemon juice and orange juice in a large pitcher, stirring to dissolve sugar. Add remaining ingredients, give a gentle stir and add ice.

sangria-middle

White Sangria

1-1/2 cups sugar
2 lemons, thinly sliced
2 limes, thinly sliced
1 red apple, thinly sliced
2 (750-milliliter) bottles white wine, preferably Sauvignon Blanc although again you can use what you have (it adds more sparkle but I prefer Moscato d’Asti)
1 (1-liter) bottle lime seltzer
1 (1-liter) bottle lemon seltzer
1 cup frozen green grapes (Freeze more than you need; they’re great for snacking!)

Combine sugar, lemons, limes, apple and wine in a large pitcher. Stir and chill. Before serving, add seltzer and grapes. Gently stir and add ice.

Solash Bakery

solash
Recently GKC got to be on the other side of the kitchen counter and attend a cooking class /birthday party for a friend.

It was a lot of fun…good company, great food, new recipes. Something caught my eye on the table -big, fluffy, fresh-smelling, and very inviting challah rolls, piled in baskets. Normally, GKC doesn’t wash for weekday lunch but those rolls just needed to be tasted. They wafted homemade as they called out my name. They looked so light but, seriously, who makes challah on a Wednesday? Even for a birthday? Were these going to be part of the class?

GKC was smitten and went in for the kill… Wow! Delicious, light, homemade-tasting and gorgeous with the perfect muffin shape and a twist on top, almost like a cream puff.

solashchallah

Okay, GKC needed to know who made them. Was it a neighbor, the cooking instructor, my friend – who was the woman behind this challah??!! … Little did GKC know, the secret chef was…a man named Laizer. And here’s the kicker: these challah rolls as well as large challahs (regular and whole wheat) are made, available and delivered each week by Laizer’s bakery, the Solash Challah Bakery in the Five Towns.

The Who?

Laizer Solash, owner and head chef/baker at Solash Challah Bakery, bakes and delivers challah, challah rolls, sandwich rolls, and specialty sizes to the New York area each week (free delivery to the Five Towns, Rockaways, Ocean Side and Great Neck) – sorry out-of-towners, but maybe if you scream loud enough Laizer will figure out a way to get some to you…

Laizer started the business just a few months ago when a friend suggested that if he pursued his passion, he’d find success.

GKC asked and received some tips on baking beautiful and delicious challahs every time. “One of the keys to great challah making is in the rising. Here’s a tip: they need humidity to rise beautifully every time. If you have a proofing oven, great, but I can’t imagine that every home owner has a proofing oven in their kitchen, so an alternative would be to run the dishwasher for a cycle with no soap. When it’s done, place the challahs in the pan that they will be baked in, and put them in the dishwasher on a tray until they rise above the pan. Take them out and bake as your recipe instructs. Let them cool on a cooling rack, serve and wait for the compliments to follow!”

Try this with your favorite recipe or better yet, take a break and order one for Shabbos, or many for your next event. Call 718-337-6706 or email them at www.solashchallahbakery@gmail.com

Chocolate and Peanut Butter

darkchoco
My husband loves the combination of chocolate and peanut butter (He also likes chocolate and coffee and just plain chocolate – you may detect a theme here!). He likes chocolate and peanut butter brownies, Reese’s peanut butter cups, you name it – almost every variation and every form works. So I was thrilled to discover the products by Peanut Butter & Co. Not only do they have regular smooth and crunchy peanut butter but they have a series of variations including mighty maple and cinnamon swirl. However the one that really caught my eye – and is now sitting in my pantry – is the Dark Chocolate Dreams, peanut butter blended with rich dark chocolate. No need to bake. Just dip in your spoon, I mean, use your knife and spread it on the bread or cracker of your choice.
Whitechoco
There is also White Chocolate Wonderful for those whose tastes run in that direction. Check out their website www.ilovepeanutbutter.com and enjoy! Mmmm…

For Babka Lovers!

blog-fishpodeli

I love babkas. I love the fluffy yeast dough. I love the crunchy streusel topping. I love them with chocolate. I love them with cinnamon. I love them with apples and I love them with cheese. I’m an equal opportunity babka lover. And this recipe makes a rich and delicious one. Use either the chocolate or cheese filling or make half and half. But don’t do what I just did – this recipe makes 4 good-sized babkas – I tried to make 2 large ones. They looked beautiful but they collapsed in the middle…and my kitchen was full of cheese filling!! So we all took out our spoons…

Babka – Cheese or Chocolate

Dough:
4 teaspoons yeast
1 cup warm water
10 cups bread flour
1-1/2 cups (3 sticks) margarine, softened
2 eggs
4 egg yolks
1 cup sugar
1-1/2 cups nondairy creamer, slightly warmed

Cheese Filling:
3 (8 ounce) packages cream cheese
2 (7.5 ounce) packages farmer’s cheese
4 teaspoons vanillin sugar
1 egg
1 egg yolk
1-1/2 cups sugar

Chocolate Filling:
1-1/2 cups cocoa
3 cups sugar
10 teaspoons vanillin sugar

Streusel Topping:
1 cup (2 sticks) margarine, cut into pieces
2 cups flour
2 cups sugar

Proof yeast in warm water. Add sugar and nondairy creamer. Mix in a few cups of flour, some of the margarine, some of the eggs and continue like that until flour is totally incorporated. Knead until smooth and elastic. Cover with a damp cloth and let rise for 1-1/2 hours.
In the meantime, beat all filling ingredients (either cheese or chocolate) until smooth.
For streusel topping, use food processor to pulse together margarine, flour and sugar until coarse crumbs form. Set aside.

Cut dough into 4 pieces and roll each one out on a lightly flour surface. Place filling along edge and roll up like a jelly roll. Attach ends to form circle and place in tube or other round pan. Cover and let rise another ½ hour. Sprinkle with streusel and bake until golden – 45 – 50 minutes. Take a piece for yourself – you won’t get another chance!

More Great Products to Use on Shavuos

Cooking for kids is easy (really!) if you use the right ingredients and flavors. We know that our GKC readers enjoy hearing about new or existing products in the market (thanks for all those great comments that tell us so) and how we can use them in our everyday and holiday cooking, especially if they help get our kids to eat. Here are a few more products to use in your Yom Tov – just watch; your kids will eat every bite.

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Jeff Nathan’s Gourmet Panko: Panko finally became kosher a few years ago and it is a “must have” staple in my pantry. Panko is the name for Japanese-style bread crumbs. They are crispier than regular bread crumbs and create a crunchier texture since they hold up better through the cooking process. They are less greasy too because they absorb less oil. This brand has a variety of flavors that add a little zing to every recipe. Try them in our Panko Crusted Chicken Nuggets or in Salmon Burgers. They can be used in place of breadcrumbs in any recipe to create a crispy topping or a lighter feel in meatballs.

mehadrin-icecream
Mehadrin Ice Cream: Everyone looks forward to extra ice cream on Shavuos. Mehadrin’s dairy and pareve ice creams are so smooth, creamy, and sweet that they are delicious on their own or in these decadent ice cream desserts – Tiramisu Bundt Cake or Razzle Dazzle Ice Cream Pie.

lipton-onion-soup
Lipton Onion Soup Mix: Finally, Lipton made a kosher onion soup mix! A welcome addition to the every kitchen. Onion soup mix adds great flavor to meat, dips, and of course, soup. Try the traditional recipes on the back of the package, like the onion dip with sour cream (I put that on top of salmon and bake it in a 425 degree oven for 15 minutes – amazing, melt-in-your-mouth salmon) or use it in Brick Roast for the easiest and most delicious Shabbos roast.

Let us know how you use these products and we can post your recipes. Submit a recipe here or send us an email with a product you would like to see featured and we can make some recipe suggestions. Happy cooking and good Yom Tov!

Panko Crusted Chicken Nuggets

Panko Crusted Chicken Nuggets
Panko_Chicken_Nuggets

Ingredients
1 large egg
1/3 cup soy milk or pareve milk
1 tablespoon white vinegar
1 pound boneless skinless chicken breast, cut into bite size pieces
1 1/2 cups Jeff Nathan’s Gourmet Panko bread crumbs (fine herb or Italian)
1/4 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper
1/2 cup canola or vegetable oil
Honey mustard or barbecue sauce for dipping, optional

Directions
Whisk the egg, the pareve milk or soymilk, and vinegar in a medium bowl. Soak chicken pieces in egg mixture and marinate for 30 minutes (this makes the chicken tender). Meanwhile, in another shallow bowl combine panko with paprika, garlic powder, and salt and pepper, to taste. Set a rack on a cookie sheet lined with paper towels.
Heat oil in a large skillet over medium heat. Lift chicken out of pareve milk mixture, letting excess liquid drain back into the bowl, then dip into panko and turn to coat on all sides.
Carefully place chicken in oil and cook until they are golden and crispy and cooked through, about for 5 minutes per side. Transfer chicken to the rack to cool. Serve with honey mustard sauce or barbeque sauce for dipping.

Salmon Burgers with Sesame Mayonnaise

8 servings

Ingredients
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
3/4 cup Jeff Nathan’s Gourmet Panko
2 cloves garlic, minced
2 pounds salmon fillets, skinned and finely chopped
1 large egg, lightly beaten
1 tablespoon soy sauce
1 teaspoon fresh lemon juice
¼ teaspoon ginger
1/2 teaspoon salt
Cooking spray
Sesame mayonnaise, recipe follows
8 toasted sandwich buns
8 lettuce leaves
8 slices tomato

Directions
In a medium bowl, combine peppers, panko, garlic, and salmon.
In a small bowl, combine egg, soy sauce, lemon juice, ginger and salt; add to pepper mixture, tossing gently to combine. Form mixture into 8 patties.
Lightly coat a grill pan or skillet with cooking spray. Heat over medium-high heat until hot. Grill or cook patties, 5 minutes per side, or until desired degree of doneness. Spread Sesame Mayonnaise evenly over toasted buns. Top each with a lettuce leaf, tomato slice, and salmon patty. Cover with tops of buns.

Sesame Mayonnaise:
1 cup mayonnaise
2 cloves garlic, minced
1 teaspoon soy sauce
1/2 teaspoon sesame oil
In a small bowl, combine all ingredients. Cover and chill.
Yields: 1 cup

Tiramisu Bundt Cake

bundtcake

Ingredients:
1 box (18.25 ounces) white cake mix
1 pint coffee ice cream, such as Mehadrin’s, melted
3 eggs
1 container (12 ounces) whipped vanilla frosting (or make homemade, recipe follows)
1 teaspoon instant coffee granules dissolved in 1 tablespoon water
½ teaspoon cinnamon
Cinnamon sugar for dusting, optional

1. Heat oven to 350 degrees F. Coat a 10-cup Bundt pan with nonstick cooking spray.
2. In a large bowl, beat cake mix, melted ice cream and eggs on low speed for 1 minute. Beat 2 minutes on medium speed. Scrape into prepared pan.
3. Bake at 350 degrees F for 35 to 40 minutes or until wooden pick inserted in center of cake comes out clean. Cool in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely.
4. In large bowl, beat together frosting, cinnamon and instant coffee mixture.
5. Place cake on stand and spread with frosting. Refrigerate until ready to serve. Dust with cinnamon sugar, if desired.

Vanilla Frosting
Ingredients:
2 1/2 sticks (10 ounces) unsalted margarine, at room temperature
5 cups confectioners’ sugar
1 tablespoon pure vanilla extract
1 to 2 tablespoons pareve milk

Directions:
In a large bowl, using a mixer, beat the margarine on medium speed until creamy, about 1 minute. Add the confectioners’ sugar, 1 cup at a time, beating until smooth after each addition. Add the vanilla and 1 tablespoon pareve milk. Beat at high speed until fluffy, adding an additional 1 tablespoon pareve milk if necessary.

This makes a generous amount of frosting but it keeps in the refrigerator for up to one month.

Ice Cream Razzle Dazzle Pie

mehadrin-icecream

Dairy or Pareve

2 store bought pie crusts, baked
4 tablespoons chocolate syrup
6 tablespoons peanut butter
20 black & white sandwich cookies, coarsely chopped (any sandwich cookie is fine)
¾ cup chopped nuts (optional)
Mehadrin ½ gallon vanilla ice cream dairy (or pareve)
8 pieces Viennese crunch or other toffee candy bar
3 cups rice crispies

Directions
Thaw ice cream
Combine rice crispies, and the cookies in a bowl. In a separate bowl, mix the chocolate syrup, nut crunch, and the peanut butter, until well mixed. Add the cookie mixer to the peanut butter mixture.
Add thawed Mehadrin vanilla ice cream and mix well.
Divide equally into 2 pie crusts.
Chop Viennese crunch and garnish on top.
Place into freezer until frozen.

Gourmet Shavuot Cooking

There are two mistakes that frequently occur every Shavuos. The first is that we are intimidated by the thought of creating a dairy menu so we just pull out our everyday standbys to use for a Yom Tov meal (They’re not so elegant but they taste good, they’re reliable…). The second is the fear that otherwise very inspired cooks have when they see unfamiliar products with like mascarpone cream cheese, crème fraiche or dulce de leche. This year we will right both of those wrongs.

Welcome to Gourmet Shavuos Cooking and the opportunity to use some new ingredients and try out some new recipes (for those of you who already use these items, add these recipes to your files).

Mascarpone Cheese:

mascarpone-cheese
Mascarpone is a triple-crème cheese, made from a generally low-fat (25%) content fresh cream. It’s made from the milk of cows that have been fed special grasses filled with fresh herbs and flowers – a diet that creates a unique taste often described as “fresh and delicious.” It gets its name from a Spanish word that means better than good, although it originated in Italy. Whatever its history, it is a luscious, creamy, almost butter-like cream cheese that tastes like a sweet whipped cream. It tastes naturally sweetened and is amazing in tiramisu, the fig or plum tart, and the mascarpone cheesecake. It is made by BelGioioso and Polenghi and carries the CRC or OKD heksher. It is available in many mainstream supermarkets, Whole Foods markets, Trader Joes, the Cheese Shop in Cedarhurst and Fairway market in NYC.

Dulce De Leche:

dulche
Dulce De Leche is a Spanish milk caramel sauce that is creamier and thicker and much better than the American version. It is amazing straight on ice cream or brownies or try it in Dulce De Leche cheesecake or the Dulce De Leche Chocolate Chip Thumbprint Cookies. The kosher markets nationwide carry the one made by La Salamandra that is Cholov Yisroel too!

Crème Fraiche:

cremefraiche
Nope, it is not just fresh cream in French. It comes from France and is technically a soured cream. It is thicker and sweeter than sour cream and really heavenly smooth. Alouette, makes one with the OUD heksher, that is available nationwide in regular markets, but it is also available in Fairway market in NYC, Whole Foods stores, and most Trader Joes. Try it on fresh berries, or a baked potato to feel a little French and romantic. Or better yet, try it in the Roasted Mustard Fish or on the Brown Sugar Strawberry Tart. If you cannot find it, you can make it, you can easily make it at home. Crème Fraiche recipe.

Fresh Parmesan Cheese:

parmesan
This cheese, finally available kosher in this country has changed pasta and Caesar Salad making for me. The sharp, smooth, creamy taste is unlike and so much better than the shredded or grated versions available. It is fresh and wonderful and will upgrade your Caesar salad to new heights. Made by Fanticini, and available in many kosher markets, the Cheese Store in Cedarhurst, and Fairway Market in NYC. Try it in this amazing Frittata or in Fettuccini Alfredo with Mushrooms.

Let us know what you try and how you like it. We love to share your comments and your recipes. Chag Sameach!

Tiramisu

tiramisu

Ingredients

6 egg yolks
3 tablespoons sugar
1 pound mascarpone cheese
1 1/2 cups strong espresso, cooled
2 teaspoons (or more) mocha liqueor, like coco dejava, or godiva
24 packaged ladyfingers
1 cup bittersweet chocolate shavings, for garnish
3 teaspoons cinnamon

Directions

In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.

In a small shallow dish, add remaining espresso and mocha liqueor. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.

Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Sprinkle with ½ of the cinnamon and ½ of the chocolate shavings. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.

Before serving, sprinkle with remaining cinnamon and chocolate shavings.