Red Lentil and Apricot Soup

photo: supersparks.com

Serves 6 – 8

3 tablespoons olive oil
1 onion, chopped
1/3 cup dried apricots, chopped
2 garlic cloves, minced
1-½ cups dried red lentils, rinsed
5 cups chicken or pareve chicken broth
3 tomatoes, seeded and chopped
½ teaspoon cumin
½ teaspoon thyme
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons lemon juice

In a large heavy pot, heat the olive oil over medium heat and sauté the onion, apricots, and garlic; do not let them brown. Add the lentils and broth. Bring to a boil, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.

Add the tomatoes, cumin, thyme and salt and pepper, and simmer for 10 minutes more. Stir in the lemon juice and let the soup stand off the heat for a few minutes. Puree half of the soup with an immersion blender. Return to the pot , stir and reheat.

Quick Minute Steaks with Spiced Paprika Drizzle

photo: foodnetwork.co.uk

Serves 6

We get a lot of personal and email requests for quick week night meals. This is an easy meat recipe that is a crowd pleaser. The spiced drizzle can be made days in advance and used on chicken, potatoes, or on any vegetable that needs an extra zing.

For the drizzle:
8 tablespoons unsalted margarine (1 stick), at room temperature
2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper

For the steaks:
6 (6 ounces each) minute steaks, or skirt steaks
1 tablespoon olive oil
kosher salt and pepper to taste

For the drizzle: Using a rubber spatula or wooden spoon, mix margarine in a bowl until it is softened and very spreadable. Add all other ingredients, and mix until thoroughly combined. Place spiced margarine in the middle of a piece of plastic wrap, shape it into a log, wrap it up, and twist the ends of the plastic to close. Place in the refrigerator until firm, at least 30 minutes and up to one week.

For the steaks: Pat steaks dry with paper towels, coat with olive oil, and set aside to come to room temperature, at least 5 minutes. Heat a large skillet or large frying pan over medium-high heat until hot but not smoking, about 3 minutes. Place steaks in pan and cook, undisturbed so they can get well-browned, about 5 minutes per side for medium-rare. Remove steaks to rest, do not cut them or the juices will run out and the steaks will get dry. Slice the spiced margarine into disks, about ¼ inch thick. Place the disks on top of each piece of steak and allow it to melt on top of the meat. Serve.

Light and Luscious Lemon Cake

photo: http://judicialpeach.wordpress.com

This lemony cake brings a bit of summer to these cooler days. The frosting really takes it to a new level. If that is too much for you, you can skip it and just dust with powdered sugar.

1 – 2 lemons, enough for 3 tablespoons juice and 2 tablespoons peel
3 cups flour
½ teaspoon baking soda
2 cups sugar
1 cup (2 sticks) margarine, softened
4 eggs
1 teaspoon vanilla
1 cup nondairy creamer mixed with 1 teaspoon vinegar

Frosting:
2 cups powdered sugar
½ cup (1 stick) margarine, softened
½ cup (4 ounces) tofutti cream cheese
2 tablespoons lemon juice (fresh preferably if you have more lemons)
½ teaspoon vanilla

Preheat oven to 325 degrees. Grease a 12-cup Bundt pan. Grate peel from lemons and squeeze out juice. Mix flour and baking soda in a small bowl or measuring cup with rim (for easier pouring). In mixer, cream together sugar and margarine until fluffy. Beat in eggs, one at a time; then vanilla. Add flour mixture alternately with nondairy creamer, beginning and ending with dry ingredients. Stir in lemon juice and lemon peel and pour into prepared pan. Bake for 60 to 70 minutes. Let sit in pan for 15 minutes before inverting onto wire rack to finish cooling. When completely cool, prepare frosting, if using.

Cream together powdered sugar, margarine and tofutti cream juice until fluffy. Beat in lemon juice and vanilla. Spread over cake. Store, covered if possible, in refrigerator.

Salmon Salad with Chili Powder Caesar Dressing

photo: foodnetwork.com


Serves 6

This is a great spin on Caesar salad. Don’t be afraid of the spices; it’s not too spicy and can be adjusted for taste.

1/3 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons grated Parmesan
2 peeled garlic cloves
1-1/2 teaspoons anchovy paste
1 teaspoon chili powder
¼ teaspoon cayenne pepper or to taste
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
6 cups chopped Romaine lettuce leaves
2 cooked salmon fillets, broken up into 2-inch pieces (about 2 cups)
1 cup seasoned croutons

In a blender or food processor, combine lemon juice, oil, Parmesan, garlic, anchovy paste, chili powder, cayenne, mustard, and Worcestershire sauce. Puree until smooth. Season to taste with salt and black pepper.

Arrange lettuce leaves on a serving platter and top with salmon and croutons. Pour dressing over and serve.

Chicken Strips with Bow Ties

photo: bittersweetcatering.com

As much as we’d like to only feature desserts, sometimes you need real food too. This week’s exclusive recipe is an easy mid-week dinner of chicken strips and bow ties. It can be thrown together quickly and everyone will ask for it over and over and over again!

16 ounces farfalle (bow tie pasta)
2 teaspoons minced fresh garlic
4 tablespoons olive oil
2 pounds skinless, boneless chicken breasts, cut into strips
2 teaspoons basil
¼ teaspoon crushed red pepper
1-1/2 cups chicken broth
¾ cup oil-packed sun dried tomatoes, drained and chopped
½ cup white wine
3/4 cup nondairy creamer

Cook pasta according to package directions; drain and keep warm. Meanwhile, in a large skillet, heat oil to medium-high and briefly sauté garlic. Add chicken strips, basil and crushed red pepper. Cook, stirring, until chicken is browned – somewhere between 5 and 8 minutes. Add broth, sun-dried tomatoes and wine. Bring to a boil; reduce heat and simmer uncovered for about 10 minutes. Stir in nondairy creamer, simmer briefly, and mix with pasta. Serve immediately.

Frozen Oreo Pie

This recipe, submitted by reader, Maya, has all the elements we like – it’s easy, it’s quick and it tastes great! Try it this Yom Tov for a refreshing and popular dessert.

Ingredients:
1 chocolate cookie crust
1 small container of Rich’s Whip
1 package of pareve “Oreos” (chocolate sandwich cookies)

Cooking Instructions:
With a mixer, whip the Rich’s Whip until peaks point up. Crumble up a third to half of the cookies and mix in the Rich’s Whip until blended. With a spatula, spread the mixture into the chocolate cookie crust, smoothing the top. Break the leftover cookies in half and create a flower design on the edges for decoration. Cover and freeze. Let the pie thaw for about 15 minutes (or until slightly soft) before serving.

Crunchy Chocolate and (Pareve) Nutella Brownies

Makes 16 large brownies

These are amazing dairy and work just as well with the pareve hazelnut cream spreads available in most kosher markets. They have rosemary cream filling and chocolate hazelnut spread available pareve, and both worked well.

Brownie Layer
1 cup semi-sweet or dark chocolate chips
1 stick unsalted margarine, cut into pieces
1-3/4 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup flour
Nutella Crunch Layer Topping
1-1/2 cups semi-sweet chocolate chips
1 cup Nutella or pareve hazelnut and chocolate spread
1 tablespoon unsalted margarine
1-1/2 cups Rice Krispies cereal

Instructions:
Preheat the oven to 350. Line a 9×13 pan with foil and lightly grease the foil.
In a large glass bowl, microwave the chocolate chips and margarine at 30-second intervals until melted. Stir until smooth.
Add the sugar, eggs, vanilla, and flour, one at a time, stirring after each addition. Pour into prepared pan. Bake for 35-40 minutes, or until the edges are completely set. Do not over-bake (the middle will not be completely set)!

While the brownies cooling in their pan, make the topping. In a medium-sized saucepan over low heat, melt the chocolate chips, Nutella or pareve equivalent, and margarine. Stir until smooth. Let cool for 2-3 minutes. Stir in the rice cereal.

Immediately spread the frosting over the brownies.

Cool brownies in the refrigerator completely before serving. Cut with a sharp knife.

White Chocolate Macadamia Nut Cookies

photo: browneyedbaker.com

I made these for Rosh HaShanah and they were a big hit! Most people just shy away from walnuts and hazelnuts during the holidays; if your custom is not to eat any nuts at all, just leave them out! Or if you prefer pecans, just make the substitution. The recipe is flexible.
½ cup margarine
½ cup shortening
¾ cup brown sugar
½ cup white sugar
1 egg
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1 cup white chocolate chips
1 cup coarsely chopped macadamia nuts

Preheat the oven to 350 degrees. In a large stand mixer, cream together margarine, shortening and sugars until fluffy. Beat in egg and vanilla. On low speed, add flour and baking soda; then white chocolate chips and nuts (if using). Drop by the tablespoonful onto lightly greased cookie sheets. Bake for 8 to 10 minutes. Let sit on cookie sheets 1 minute before removing to wire rack to finish cooling. Makes about 2-1/2 dozen cookies.

Apple Tarte Tatin


Serves 8

This is a delicious French treat. Its an alternative to an apple pie or apple cake recipe and it is great served with a little pareve ice cream. The apples get soft and sweet and super caramelized and the crust is flakey. This cannot be frozen but can be made one day ahead of time and stored airtight in the refrigerator. Make sure you take it out and rewarm it a bit, let it rest and then serve.

Crust:
1 stick unsalted margarine
1 egg, lightly beaten
2 tablespoons cold water
1 pinch salt
1-2/3 cups plain all-purpose flour, sifted

Caramel Apple Filling:
1/2 stick unsalted margarine
3/4 cup sugar
10 apples (recommended: Granny Smiths or Reine de reinette)
2 tablespoons sugar, for sprinkling

Garnish: pareve vanilla ice cream or pareve whipped cream

DIRECTIONS

Crust:
Preheat oven to 400 degrees F. 
To make the pastry, let the margarine soften to room temperature and put it into a mixer on low speed. Pulse for 2 seconds before adding the egg followed by the water. Mix for a few seconds and then add the salt and the flour, keeping 2 tablespoons aside to add later in case the dough is too sticky. Work fast because the gluten in the flour makes the dough go elastic. 
Stop the mixer before the dough turns into a ball. Flatten the pastry and shape a circle about 6 inches wide. Place the pastry on a plate, wrap it in plastic wrap and leave in the refrigerator for 1 hour minimum to 24 hours. This lets the gluten relax and when you roll out the pastry it stays flat. 


Caramel Apple Filling:
Cut the margarine into little bits and scatter on a 10-inch baking dish or sauté pan. Shake the sugar over it and add 2 tablespoons of water to keep it from crystallizing. Caramelize the sugar by placing the dish on a medium heat. Meanwhile, peel the apples, core them and cut them in half. Cut them into 4 big pieces. Once the margarine and sugar have caramelized take the pan off the heat. Place the pieces of apple vertically on top of the caramel in the baking tin, taking care to fill the gaps with more pieces so they stick together in a solid mass. Sprinkle 2 tablespoons of sugar over the apples. Put the dish back on the stove over medium heat for 15 minutes, until the caramel starts bubbling up through the apples.

Preheat the oven to 400 degrees. Roll the pastry out and place over the apples folding it in at the edges. Press on the crust over the apple mixute so that it really hugs the apples. Make 3 or 4 holes with a knife and 1 in the middle to let steam out when baking. Bake for 20 minutes and then let it rest for 15 minutes. It is important that you do this otherwise the apples will fall apart when you turn it over. Take a dinner plate and put it over the baking tin. Turn it over. Slowly remove the baking tin. 
Serve lukewarm with pareve vanilla ice cream, or pareve whipped cream.

Lemon Roasted Potatoes

photo by Hans Gissinger


Serves 12

The combination of lemon and garlic and fingerling potatoes make this potato recipe both fragrant and full of flavor. The dressing is light and the dill is a nice surprise.

Nonstick vegetable oil spray
4 pounds unpeeled fingerling potatoes in assorted colors (such as red, white, and purple), rinsed, halved lengthwise
1/2 cup olive oil
1 cup extra-virgin olive oil
1/2 cup fresh lemon juice
6 tablespoons chopped fresh dill
4 teaspoons finely grated lemon peel
24 garlic cloves, sliced

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Spray 2 large rimmed baking sheets with nonstick spray. Toss potatoes with 1/2 cup olive oil in large bowl. Sprinkle generously with salt and freshly ground black pepper. Spread potatoes in single layer on baking sheets, dividing equally. Roast 30 minutes.

Meanwhile, whisk extra-virgin olive oil, lemon juice, dill, and lemon peel in small bowl to blend for dressing. Toss garlic and 2 tablespoons dressing in another small bowl. Divide garlic mixture between baking sheets with potatoes and toss; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.

Toss roasted potatoes in large bowl with enough of remaining dressing to coat and serve.

Pomegranate Punch

Serves 12

This is a fun drink to serve on the Rosh Hashanah daytime meals. It’s refreshing and super flavorful.
1-½ cups sugar
1-½ cups water
8 slices fresh, peeled, ginger (about 1/8 inch thick)
2-¼ cups fresh mint
6 cups pomegranate juice
¾ cup apricot nectar
2-½ cups seltzer

Bring sugar, water and ginger to a simmer in a small saucepan over medium heat, stirring, until sugar dissolves. Remove from heat. Add mint. And let stand for 30 minutes. Strain and cool.

Stir together mint syrup, pomegranate juice, and nectar in an ice-filled pitcher. Add seltzer. Garnish with more mint.

Wild Mushroom Salad

Serves 4

This salad is for mushroom lovers. I usually make it with chanterelle mushrooms but any combination of wild mushrooms will work as long as they are mostly the more delicate types like shitake. Baby bellas work but do not use portabellos, they are too meaty for this salad.

1 pound chanterelles, brushed clean and trimmed (halved or quartered if large)
3 tablespoons extra-virgin olive oil
2 tablespoons chopped flat-leaf parsely
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 small shallot, thinly sliced
1 small garlic clove, minced
Kosher salt and freshly ground black pepper
Fresh lemon juice

Place mushrooms in a steamer basket and set over a pot filled with 1″ gently simmering water (do not allow water to touch mushrooms). Cover and steam mushrooms until tender, about 5 minutes. Transfer mushrooms to a baking sheet and let cool slightly.

Meanwhile, whisk oil, parsley, vinegar, Dijon mustard, shallot, and garlic in a medium bowl. Season with salt, pepper, and lemon juice. Add mushrooms; toss to coat evenly. Let marinate for 30 minutes. Season to taste with salt, pepper, and more lemon juice, if desired.

Pot Roast with Wild Mushrooms and Fresh Thyme

Serves 6

This is a great meat recipe that can be made a few days ahead of time. You can use a pot roast or a brisket or even a beef chuck roast. The wine and the thyme give it depth and the orange zest gives it a very fresh flavor that is a little sweet.

1 pot roast, brisket, or beef chuck roast (3 1/2 to 4 lbs.)
Kosher salt
freshly ground black pepper
About 1/3 cup all-purpose flour
3 tablespoons olive oil
1-1/2 cups coarsely chopped onions
1-1/2 cups coarsely chopped celery
1-1/2 cups coarsely chopped peeled carrots
4 cups reduced-sodium beef broth
1 bottle (750 ml.) Merlot or other dry red wine
3 fresh thyme sprigs plus 1 tbsp. chopped leaves
2 tablespoons margarine
3/4 cup chopped shallots
2 pounds mixed mushrooms such as chanterelle, trumpet, enoki, cremini, and/or button, rinsed briefly and cut into bite-size pieces
1 teaspoon shredded orange zest

Preheat oven to 325°. Sprinkle roast lightly with salt and pepper; coat generously with flour. Pour oil into a large (at least 6-qt.), heavy ovenproof pot over medium-high heat. Add beef and cook, turning as needed, until browned all over, about 15 minutes total. Transfer to a plate.

Add chopped vegetables to pot and cook, stirring often, until beginning to brown, 10 to 12 minutes. Add broth, wine, thyme sprigs, and beef. Cover and bring to a boil, then transfer pot to oven. Bake until beef is tender when pierced, 3 to 3 1/4 hours, turning roast over once.

Meanwhile, melt margarine in a large frying pan over medium-high heat. Add shallots and cook, stirring often, until beginning to brown, 3 to 4 minutes. Add mushrooms, increase heat to high, and cook, stirring often, until liquid has evaporated and mushrooms are beginning to brown, 12 to 14 minutes. Stir in thyme leaves and salt and pepper to taste.

Transfer beef to a platter; cover with foil and keep warm in a 200° oven. Pour braising liquid through a strainer into a wide frying pan. Skim off fat. Boil over high heat until reduced by about half, about 20 minutes. Stir in orange zest and salt and pepper to taste. Pour sauce into a bowl.

Cut beef into 1/2-in. slices and drizzle with a little sauce. Spoon mushrooms around meat and serve with remaining sauce on the side.

Apple Crostata


Serves 6

I cannot get enough recipes with apples this time of year. This one is best served with a little pareve ice cream or pareve whipped cream. This is a modified recipe from a restaurant called Sea Glass on Cape Cod.

CRUST
2-1/2 cups all-purpose flour
1 teaspoon fine sea salt
1 teaspoon sugar
1 cup (2 sticks) chilled margarine butter, cut into 1/2″ cubes
¼ teaspoon butter extract (optional, this is pareve and made by McCormick)

FILLING
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Pinch of fine sea salt
2-1/2 pounds Golden Delicious apples (about 5 large), peeled, halved, cored, cut into 1/4″-thick slices (about 7 cups) or use another firm, fresh local apple
2 tablespoons fresh lemon juice
1 large egg
2 tablespoons raw sugar
2 tablespoons pure maple syrup
Pareve vanilla ice cream or pareve whipped cream

CRUST
Place flour, salt, and sugar in a food processor; pulse to blend. Add margarine and butter extract; pulse just until coarse meal forms. Add 1/4 cup ice water; pulse until dough forms clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into a ball; flatten into a disk. Wrap dough in plastic and chill 1 hour.

DO AHEAD: Crust can be made 1 day ahead. Keep chilled. Allow to stand at room temperature for 15 minutes to soften slightly before rolling out.

FILLING
Preheat oven to 400°. Place a large sheet of parchment paper on a work surface. Roll out dough disk on parchment paper to 15″ round (some of dough will extend over edges of paper).

Whisk sugar, cornstarch, cinnamon, nutmeg, and salt in a large bowl. Add apples and lemon juice to bowl with sugar mixture; toss to coat apples evenly.

Transfer apples to crust, mounding in center and leaving a 3″ plain border. (Scrape out any juices from bowl and drizzle over apples. Fold crust edges up over outer edges of filling, crimping dough and folding and pleating as needed to fit. Slide crostata and parchment onto a large rimless baking sheet. Crack egg into a small bowl. Using a fork, beat egg just to blend. Brush crust edges with beaten egg, then sprinkle crust with raw sugar.

Place crostata in oven and bake until juices in center are thick and bubbling, about 1 hour. Let cool for 5 minutes. Run a long, thin knife or offset spatula around edges of crostata to loosen from paper and to prevent it from sticking to the paper. Transfer baking sheet with crostata to a wire rack. Brush apples generously with maple syrup. Let crostata cool.

Cut crostata into wedges. Place wedges on plates and serve with pareve ice cream or pareve whipped cream.

Apple Cake with Tofutti Cream Cheese Filling

Some people add a caramel sauce (there is a good one in this recipe if you insist!) but even our sweet teeth at GKC think that’s too much!
1 (8-ounce) container tofutti cream cheese
¼ cup margarine, softened
½ cup sugar
1 egg
2 tablespoons flour
1 teaspoon vanilla
3 cups flour
1 cup sugar
1 cup brown sugar
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon nutmeg
½ teaspoon allspice
3 eggs, beaten
¾ cup oil
¾ cup applesauce
1 teaspoon vanilla
3 cups peeled and chopped apples

Preheat oven to 350 degrees. Grease a 12-cup Bundt pan. To make filling beat together tofutti cream cheese, margarine and sugar until fluffy. Beat in egg, flour and vanilla until blended. Set aside. In a large bowl, stir together flour, sugar, brown sugar, cinnamon, baking soda, nutmeg and allspice. In a separate bowl, whisk together eggs, oil, applesauce and vanilla. Pour into dry ingredients and combine until just moistened. Stir in apples. Pour 2/3 mixture into prepared pan. Spoon tofutti cream cheese filling over apple mixture leaving a small border around the pan edges. Cover with remaining batter. Bake for 1 hour to 1 hour 15 minutes. Cool cake in pan on wire rack for 15 minutes before removing cake from pan to finish cooking on rack.

Roasted Dates with Pastrami, Almonds, and Spices

Serves 6

This date recipe is great as a side dish for the simanim. It’s really interesting combination of flavors. The roasting of the dates creates a sweeter taste and wonderful texture.

2 cups pitted dates
3 ounces pastrami, finely diced (1/2 cup)
1/2 cup sliced almonds
1 teaspoon minced garlic
1 teaspoon crushed red pepper flakes
1 cup chicken stock
1 tablespoon unsalted margarine
1 tablespoon fresh lemon juice
Zest of 1/4 lemon
1 tablespoon chopped fresh flat-leaf parsley

Preheat the oven to 375 degrees F.

Put the dates on a small rimmed baking sheet and roast in the oven until heated through, about 15 minutes.

In a medium saute pan over medium heat, cook the pastrami for 3 minutes until warm. Add the almonds and continue cooking until they brown, a few minutes. Add the garlic and cook for another minute or so. Add the red pepper flakes and stock and bring to a simmer, scraping the bottom of the pan with a wooden spoon. Remove the pan from the heat and whisk in the margarine, stirring continuously until the margarine is melted. Stir in the lemon juice and parsley.

Add the dates to the pan and swirl and toss them in the sauce. Divide the cooked dates among 4 to 6 plates and spoon the sauce over them.

Winter Squash with Caramelized Onions

By Chef Joan Nathan for GKC

Serves 8
2 pounds butternut squash, halved lengthwise and seeded
3 tablespoons vegetable oil
½ cup slivered almonds
2 pounds onions, peeled and sliced thinly in rounds
Salt to taste
1 bunch flat leaf parsley, finely chopped
2 teaspoons plus 1-tablespoon sugar
1-teaspoon cinnamon
½ cup raisins
Freshly ground pepper to taste
Preheat the oven to 350 degrees.

Place the squash, cut side down, on a rimmed baking sheet. Add ¼ cup water, cover with aluminum foil, and bake until the squash is very soft, about 30 minutes. Remove from the oven, and once it’s cool enough to handle, scoop out the pulp into a large bowl.

Heat the oil in a large skillet, toss in the almonds, and cook until golden. With a slotted spoon, remove to a plate, and set aside. Sauté the onions in the same pan over medium heat until translucent. Then add salt to taste, 2 tablespoons of the parsley, 2 teaspoons of the sugar, the cinnamon, and the raisins, and continue to cook, stirring occasionally for about 30 more minutes, or until the onions are caramelized.

Gently fold the onions into the squash. Season with pepper and more salt, if necessary, and sprinkle with the remaining parsley, the almonds, and if you wish, the extra tablespoon of sugar. Serve immediately, or make ahead and reheat.

Rosh Hashanah Chicken with Cinnamon and Apples

By Joan Nathan

Serves 6
1 4-pound roasting chicken
Salt and pepper to taste
1-teaspoon cinnamon
1 onion, peeled and cut into chunks
1-cup chicken broth
1 1/3 cups white wine
3 apples, cored and cut horizontally into 4 pieces (Fuji apples and granny smith apples)
2 tablespoons sugar
Preheat the oven to 375 degrees.

Season the chicken with salt and freshly ground pepper to taste and ½ teaspoon of the cinnamon. Put in a roasting pan with the onion. Pour the chicken broth and wine over the chicken, and roast in the oven for 45 minutes.

After the chicken has been cooking for 45 minutes, surround it with apples sprinkled with the remaining cinnamon and the sugar. Baste with the wine and roast for about 45 more minutes or until the apples are very soft and the chicken is cooked.

Apple Cranberry Strudel


By Pastry Chef Ehud Ezra, Basil Restaurant.

The New Year can be a very busy time of year, with a lot of cooking. This recipe doesn’t take long and doesn’t require a mixer! The outcome is a modern take on traditional strudel. The strudel will amaze your guests with its rustic look and delicious flavor.

Serves 10-12

Ingredients:
8-9 (5 ¼ lbs.) medium apples; a mix of gala, granny smith, and crispy pink; or any mix you can find
1 ½ cups frozen cranberries
1 cup white sugar
1/3 cup brown sugar
½ cup corn starch
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
½ teaspoon ginger
2 tablespoons of lemon juice
½ stick of margarine
20 sheets of phyllo dough, 2 sheets for each serving. (Standard Phyllo dough sheets comes in about 24 sheets.)

Preheat the oven at 350 degrees.

Mix all the dry ingredients together. Peel and core apples, dice them into approximately ½” cubes. Mix cranberries and lemon juice with apples. Mix dry ingredients with apple mixture. Put this final mixture in a strainer to strain the juice out.

Melt the margarine in the microwave. Gently open and separate phyllo dough sheets, they can tear easily. Take 2 phyllo sheets out of the box and keep them one on top of the other. Place them on your counter or other large surface. Brush the sheet with margarine, don’t go to the edges, and use a thin layer of margarine or the dough will tear. Place 4 tablespoons of apple mixture in the center of the dough. Imagine the dough is in thirds and the mixture is in the center. Fold one side of the dough over the center, then fold the other side over the center. Brush edges of folds with margarine. Next flip the dough over to the other side, and then fold over one side over the center, and the other side over the center. When you are done you have a square package. Place on a sheet pan lined with parchment paper. Brush the top of the phyllo square. Bake at 350 degrees until it is crispy and golden, about 35-40 minutes.( Varies with every oven.)

Sprinkle with powdered sugar and serves well with vanilla ice cream and whip cream.

Note: You can freeze this and bake later. If you want to make it crispy again after refrigerating, put it back in oven.

Lamb Marseilles


By Chef Jeff Nathan, Abigaels Restaurant

Yield: 6

SACHET:
6 whole black peppercorns
2 bay leaves
½ teaspoon dry thyme
1 piece star anise
½ bunch fresh parsley stems
3 pounds lamb stew meat, cut to 1” cubes
kosher salt and freshly ground black pepper
flour, for dredging
4 tablespoons olive oil + 3 tablespoons additional
1 cup onions, diced medium
¼ teaspoon hot red pepper flakes
1 cup eggplant, diced medium
1 cup carrots, diced medium
8 cloves garlic, chopped
3 tablespoons flour
1 teaspoon herbs de Provence
½ cup red wine
½ cup orange juice
2 cups beef stock
1 cup crushed tomatoes
½ cup pitted black olives
1 tablespoon fresh rosemary
2 tablespoons parsley, chopped

Prepare a double layer of cheesecloth 8” square, or use a sachet bag. Fill the cloth with the black peppercorns, bay leaves, thyme, star anise and parsley stems. Tie with butcher twine or the strings of the sachet bag. Set aside.

Season the lamb meat with salt and pepper. Dredge each piece in flour. Brown the cubes of lamb on all sides in a large skillet of hot olive oil. Sear in several batches and do not overcrowd the pan. Transfer the seared meat to an ovenproof casserole.

To the same skillet, add the remaining olive oil, onions, eggplant and carrots. Stir and cook 1 – 2 minutes. Add the garlic and cook until garlic is lightly golden. Whisk in the flour. Stir and cook 1 – 2 minutes more. Add the herbs de Provence and prepared Sachet. Add the red wine, orange juice, beef stock and crushed tomatoes. Stir and be sure to scrape up the particles stuck to the bottom of the pan. Bring to a simmer and pour over the seared lamb meat. Cover.

Place the casserole in a pre-heated 350˚ F. oven. Cook for approximately 1½ – 2 hours or until meat is tender, stirring occasionally. Remove from oven. Remove and discard the sachet. Add in the olives, fresh rosemary and parsley. Stir and adjust seasonings with salt and pepper.

Chocolate Pudding Cake


Serves 6

You can never have enough delicious chocolate recipes. This one is easy and delicious served warm. I like to serve it on a cold Succot night with some powdered sugar and whipped cream sprinkled on top.

Pudding Cake:
3/4 cup granulated sugar
1 cup all-purpose flour
1/4 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/2 cup non-dairy creamer
1/3 cup margarine, melted
1 1/2 teaspoons vanilla extract

Topping:
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup cocoa powder
1-1/4 cups hot water

Other toppings:
Pareve Vanilla or Mint chocolate chip ice cream, for serving
Powdered Sugar
Pareve Whipping cream

Preheat the oven to 350 degrees F.

For the cake: Whisk together the sugar, flour, cocoa, baking powder and salt in a bowl. Whisk in the non-dairy creamer, margarine and vanilla. Stir together until smooth with a wooden spoon or spatula.

Pour the batter into an ungreased 9-inch square baking pan. Use an offset spatula to level into pan.

For the topping: Whisk together the sugars and cocoa and sprinkle it evenly over the batter. Pour the hot water over the top, resist the temptation to stir it into the batter.

Bake about 30 minutes, you want the center to bubble and look almost set, almost like an undercooked brownie. Take out of the oven and let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Serve with anilla or mint chocolate chip pareve ice cream, powdered sugar, or pareve whipping cream, if desired.

Standing Rib Roast

photo by Edmund Barr

Serves 12

This roast recipe is definitely something to splurge on for Rosh Hashanah. It is easy to make but an expensive cut of meat. It is really worth it though and will be something really special for the Yom Tov meal.

1/3 cup Dijon mustard
2 tablespoons minced garlic
1 tablespoon chopped thyme leaves
2 teaspoons coarsely ground pepper
Kosher salt
3 tablespoons extra-virgin olive oil
One 5-rib 12- to 13-pound standing rib roast

Preheat the oven to 450°. In a small bowl, mix the mustard with the garlic, thyme, pepper and 2 teaspoons of kosher salt. Whisk in the olive oil.

Set the meat, bone side down, in a roasting pan and season it lightly with salt. Roast the meat in the lower third of the oven for 20 minutes.

Remove the meat from the oven and reduce the temperature to 350°. Brush the mustard coating all over the top and sides of the meat and roast for about 1 1/2 hours longer, rotating the roasting pan 2 or 3 times for even browning. The meat is done when an instant-read thermometer inserted in the center of the roast at the thickest part registers 120° (for medium rare). Transfer the roast to a carving board, cover it loosely with foil and let rest for 20 to 30 minutes.

Set the roast on its side and run a long, sharp knife between the bones and meat; remove the bones and set them aside. Turn the roast right side up. Carve the roast 1/4 to 1/2 inch thick and transfer the slices to warmed plates.

Want to try another standing rib roast? I love this one studded with garlic, Standing Rib Roast Studded with Garlic.

Tenderon De Veau Citron Confit

by Chef Jose Meirelles, from Le Marais Restaurant

Serves 4

(Note: This is a special cut of meat from the veal breast, which has along its length a cartilaginous joint that separates the short ribs from the remaining meat. A good butcher can easily separate the short ribs from the remaining meat, which is the ‘tenderon.’)

INGREDIENTS:
3 ½ pounds veal ‘breast’, cut into 1 ½ inch cubes
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons margarine
2 tablespoons of Morrocan spices (ground cumin, fennel seeds, coriander, star anise, cayenne pepper)
Pinch of saffron
3 ounces fresh ginger sliced
3 tablespoons of honey
Peel of 1 orange
1 medium onion, finely chopped
2 small carrots, finely chopped
8 ounces canned whole tomatoes, drained
1 tablespoon flour
½ cup white wine
2 cups chicken stock or broth
4 cloves garlic, crushed
1 bouquet garni (fresh parsley, thyme, and bay leaf, tied with a string to use and then remove)
½ preserved lemon, cut into 8 wedges
4 sprigs parsley, finely chopped
1 sprigs mint

EQUIPMENT:
Dutch oven
Tongs
Wooden spoon
Pasta bowl, for serving

TO PREPARE THE VEAL:
Season the veal with salt and pepper and the spice mix. In a Dutch oven, heat the olive oil over high heat, and, when it is almost smoking, add 2 tablespoons margarine. Add the veal cubes, working in batches if necessary, and brown on all sides. Once the veal has been browned, remove from the pan and set aside.

TO PREPARE THE STEW:
Add the chopped onions and carrots to the pot and cook over medium-high heat until browned. Add the honey. Once the honey is reduced to a liquid add the tomatoes and cook for about 2 minutes, then use a wooden spoon to stir in the flour and cook for another 2 minutes. Add the wine and scrape the bottom of the pan with the wooden spoon to dislodge any browned bits. Let the wine reduce by half, then add the chicken stock or broth and bring to a boil. Add the veal, garlic and bouquet garni ginger, saffron, orange peel and reduce to a simmer. Let the mixture simmer for 90 minutes to 2 hours, or until the meat is fork tender. Discard the bouquet garni. Transfer the meat to a serving bowl and strain the sauce over the meat. Garnish with the chopped parsley and mint and serve .

Carrot and Toasted Cumin Salad

Serves 4

This is an interesting combination of sweet carrots and savory toasted cumin. It is flavorful and full of color. It’s a nice side dish or dish for the simanim on Rosh Hashanah.

2 large carrots, peeled
1 teaspoon cumin seeds
2 tablespoons olive oil
Zest of 1 lemon plus juice of ½ lemon
¼ cup coarsely chopped fresh cilantro or mint
Kosher salt and pepper to taste

Grate the carrots on a large box grater and put them in a bowl. Put the cumin seeds in a small skillet and toast over medium heat, shaking the skillet frequently until the cumin is fragrant, about 3 minutes. Add the cumin seeds, lemon zest and juice, and olive oil and chopped cilantro to the carrots and toss. Season with salt and pepper. Serve immediately or refrigerate until ready to serve.