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

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.

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.

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.

Ingredients
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/8 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/2 cup sugar
2 large egg yolks, at room temperature
1 teaspoon vanilla extract
1 teaspoon honey
2 ounces semisweet chocolate squares, chopped (not chunky)
1/4 cup dulche de leche

Directions
1. Whisk together flour, baking soda, and salt in a small bowl.
2. Beat together butter and sugar in a large bowl on high speed until light and fluffy, about 2 minutes. Add egg yolks, one at a time, beating well after each addition. Add vanilla extract and honey; beat until combined well.
3. Reduce speed to low and slowly add flour mixture, beating until just combined. Fold in chocolate. Chill dough until firm, about 2-1/2 hours.
4. Preheat oven to 350 degree F and arrange rack in center. Line 2 cookie sheets with parchment paper.
5. Roll dough into 1-inch balls and place on prepared sheets about 1 inch apart. Using the end of a wooden spoon, make a dent in center of each cookie. Freeze 15 minutes.
6. Bake 1 sheet of cookies 10 minutes. Remove from oven and redent centers. Fill with generous 1/4 teaspoon dulce de leche and bake until set, about 3 minutes. Repeat with remaining sheet.
7. Transfer cookies on sheets to racks and cool 5 minutes. Using a metal spatula, transfer cookies to racks to cool completely. (Can be stored at room temperature in an airtight container, in single layers separated by waxed paper, up to 1 week.) Makes about 40 cookies.

1 cup heavy or whipping cream, room temperature


1 tablespoon buttermilk or 1/2 cup sour cream, room temperature

In a jar with a lid, place whipping cream and buttermilk (or sour cream); cover securely and shake 15 seconds. Set aside at room temperature for 24 hours or until very thick. Stir once or twice during that time. NOTE: Cream will thicken faster if the room is warm.

Stir thickened creme fraiche well. Refrigerate at least 6 hours before serving. Cover tightly and store in refrigerator for up to 2 weeks.

1 cup flour
1/4 cup dark brown sugar, divided
1 tablespoon cornstarch
1/8 teaspoon salt
1/2 cup butter cut into pieces
1 teaspoon vanilla extract, divided
1/2 cup creme fraiche
1/2 cup whipping cream
12 oz strawberries hulled and sliced

1. Preheat oven to 350. In a food processor, whirl flour, 2 Tbsp sugar, cornstarch,and salt. Add butter and 1/2 tsp vanilla until fine crumbs form and dough just begins to come together. Press into 9 inch tart pan with removable rim. Bake until edges are golden 20-25 minutes. Let cool, then gently push out of pan and set on plate.
2. In a bowl with mixer at high speed, beat creme fraiche, whipping cream, remaining 2 Tbsp sugar,and remaining 1/2 tsp vanilla until thick. Spread into cooled crust. Arrange strawberries in circles on top.
Chill loosely covered for up to 4 hours