Zucchini Soup

From our friend Yael
½ cup onion, chopped (1 medium)
2 tablespoons olive oil
6 cups chicken stock (real or pareve)
6 zucchinis, chopped in chunks
½ teaspoon dill
1 ½ teaspoon red wine vinegar
1 tablespoon corn starch dissolved in 1 tablespoon of water
1 tablespoon sugar
1 large potato, peeled and chopped

Heat oil in large sauté pan. Add onions, zucchinis, and potato and sauté until soft. Add other ingredients and simmer for 30 minutes. When cool, use an immersion blender or a food processor to blend until smooth. Doubles and freezes well.

Baked Apples


1/4 cup dried cherries
1/4 cup brown sugar
1/4 cup chopped pecans
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
6 Gala apples, rinsed
1/2 cup apple cider
3 tablespoons margarine, cut into pats
1/2 cup maple syrup

Directions
In a large bowl, mix together cherries, sugar, pecans, cinnamon and nutmeg. Put aside.

With a melon scooper, core apples to hollow out the middle. Do not go all the way through. Fill each apple core with dry cherry mixture.

Pour apple cider into casserole dish and place apples right side up. Place a pat of margarine on apple hole filled with mixture. Drizzle maple syrup on top of all the apples. Bake for 50 minutes.

Garlic, Black Bean and Sausage Soup

This soup is easy to throw together when you just can’t face the kitchen a minute longer!
1 pound sweet or spicy Italian sausage, depending on your preference
1 onion, chopped
3 teaspoons minced garlic
½ teaspoon fennel seed, chopped
2 (15 ounce) cans black beans, drained
2 cups beef broth
2 tomatoes, chopped
2 teaspoons oregano
Dash cayenne
Tofutti sour cream
Avocado
Cilantro

In a medium-large stock pot, sauté sausage, onion, garlic and fennel for about 10 minutes. Add a drop of oil if necessary to keep from sticking. Drain fat. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer, covered for about ½ hour. If desired garnish with a dollop of tofutti sour cream, some slices of avocado and a sprig of cilantro.

Oven-Fried Chicken


Easy
4 eggs, beaten
4 cups panko
1 cup flour
1 teaspoon granulated garlic
1 teaspoon cayenne
2 chickens, cut in 1/8th’s
¾ to 1 cup canola oil

Preheat the oven to 450 degrees. Place rimmed nonstick baking sheet on lower rack of oven. Place the eggs in one bowl, the panko in one bowl, and the flour mixed with garlic and cayenne in a third bowl. Dredge chicken in flour, then egg and then panko. Pour the oil onto the baking sheet and roll the chicken pieces in it. Bake for 30 to 45 minutes. Drain on paper towels.

Three Layer Brownies


1 cup quick-cooking oats
¾ cup flour
½ cup brown sugar
¼ teaspoon baking soda
½ cup margarine, melted
1 egg
¾ cup sugar
2/3 cup flour
¼ cup nondairy creamer
¼ cup margarine, melted
1 ounce unsweetened chocolate, melted
1 teaspoon vanilla
¼ teaspoon baking powder
½ cup chopped walnuts (leave out on Rosh Hashannah)
1 ounce unsweetened chocolate
2 tablespoons margarine
1-1/2 cups powdered sugar
½ teaspoon vanilla
1 – 2 tablespoons hot water

Preheat oven to 350 degrees. Stir together the oats, ¾ cup flour, brown sugar and baking soda. Mix in the ½ cup melted margarine. Pat into bottom of 9 x 9-inch square pan. Bake for 10 minutes. In the meantime, beat together the egg, sugar, 23 cup flour, nondairy creamer, 1 ounce melted chocolate, 1 teaspoon vanilla and the baking powder until smooth. Fold in walnuts and spread over baked layer in pan. Bake for an additional 25 minutes. Cool on wire rack. For top, microwave together the 1 ounce chocolate and the 2 tablespoons margarine. Stir until smooth; then stir in powdered sugar and vanilla. Stir in enough hot water to enable pouring. Spread over brownies. Cool completely on wire rack.

Mashed Potatoes

2 pounds potatoes, peeled and cut into large chunks
1/3 cup non-dairy creamer
1/3 cup tofutti cream cheese
2 tablespoons margarine
1-2 teaspoons salt

Place potatoes in a large pot and cover with water. Bring to a boil over a high heat. Reduce heat and simmer, partially covered, until potatoes are soft when pierced with a fork. Drain completely and mash, adding non-dairy creamer, tofutti cream cheese, margarine and salt as you go.

Menu Ideas for Rosh Hashannah

Mixed Berry (or apple) Turnovers

2 sheets puff pastry

Filling:
1-1/2 cups fresh blueberries
1-1/2 cups fresh strawberries
(3 cups diced apples may be substituted for all the berries)
3/4 cups sugar
2 teaspoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
Juice of 1 lemon
2 tablespoons unsalted margarine
½ teaspoon almond extract
1 egg
1 tablespoon water

Cinnamon whipped cream:
1 ½ cup pareve whipping cream
1 teaspoon cinnamon
1 teaspoon vanilla extract

To prepare the filling, put all the ingredients into a medium bowl and mix well.

Roll out the puff pastry dough on a large, well floured work surface into one 40-inch square or two 20-inch squares. Using a sharp knife cut out eight 4 or 5 inch squares. In a small bowl, make an egg wash by whisking together the egg and water.

To assemble: place about 1/3 cup of the filling in the middle of a square of dough. Fold one corner over to meet the other corner, forming a triangle. Brush the inside edge of the dough with the egg wash. Using your fingertips, crimp the edges well to seal. Brush the top of the turnover with egg wash and place ¼ inch apart on a baking sheet. Repeat with the remaining dough squares and filling. Place the turnovers in the oven and bake until golden brown, about 20 minutes. Remove from the oven and set aside to cool slightly. Serve with cinnamon whipped cream.

Whipping cream:
Whip the cold pareve cream until soft peaks form. Add the cinnamon and vanilla extract and beat until the cream is firm and fluffy.

Sweet Apple Tea


6 cups water
6 sweet apple tea bags
1-1/3 cups vanilla simple syrup, recipe follows
1 small apple, thinly sliced
1/2 lemon, thinly sliced
Ice

In a medium saucepan, bring the water to a boil over high heat. Remove the pan from the heat and stir in the tea bags. Allow the liquid to cool to room temperature, about 1 hour. Remove the tea bags and discard. Add the Vanilla Simple Syrup and stir. Pour the mixture into a glass pitcher. Add the apple and lemon slices and refrigerate for 1 hour.

Pour the tea into ice-filled glasses and serve.

Vanilla Simple Syrup
1 cup granulated sugar
1 cup water
1 vanilla bean, cut in 1/2 lengthwise and seeds removed

In a small saucepan over medium heat, combine the sugar, water, vanilla bean, and vanilla bean seeds. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.

Yield: 1 1/3cups

Glazed Corn Beef


3 pounds corned beef
1 cup dark marmalade, like orange or raspberry
4 tablespoons prepared Dijon mustard
4 tablespoons brown sugar

Placed corned beef in a large pot and cover with boiling water. Bring to a boil, lower heat, cover partially and simmer as slowly as possible for about 3 hours, or until very tender when tested with a fork.
Preheat oven to 350°F.
Mix marmalade, mustard and sugar together in a small bowl.
When meat is done, remove from pot and drain. Place meat on an ovenproof serving dish and pour marmalade mixture over it, coating thoroughly.
Bake corned beef for 30 minutes, or until glaze is crisp and brown. Serve hot or at room temperature.

Rosh Hashanah Salad

For Salad
Mesclun Greens
Pomegranate seeds
1 red apple, sliced thin
2 scallions, chopped
Handful of craisins
Toasted pumpkin seeds

Dressing
¼ cup mayonnaise
¼ cup maple syrup
3 tablespoons champagne
2 tablespoons sugar
½ cup oil
Put all ingredients into a container. Shake vigorously and refrigerate until ready to use.

Toss all ingredients. Add dressing and serve.

Duck with Rich Burgundy Wine

2 whole ducks
Salt and pepper
Garlic powder
Poultry seasoning
1 large onion, quartered
1 apple, quartered
1 orange, quartered
4 ribs celery, cut into 1-inch pieces
1/3 cup soy sauce
1/3 cup vegetable oil
1/2 cup red Burgundy wine

Directions

Preheat the oven to 350 degrees F.

Clean the ducks well and rub the body cavities lightly with salt, pepper, garlic powder, and poultry seasoning. Stuff the cavities with pieces of onion, apple, orange and celery. Rub the ducks with the soy sauce and oil. Place in a baking pan and roast, uncovered, basting often with Burgundy wine, about every 10 minutes. Allow 10 to 15 minutes baking time per pound of duck. Remove the stuffing before serving.

Yield: 4 servings

Simple Elegant Short Ribs

This is an easy slow-cooking recipe that is a real crowd pleaser.
4-1/2 pounds short ribs
½ teaspoon pepper
4 tablespoons oil
2 cups red wine
1 (14-1/2 ounce) can diced tomatoes, undrained
½ pound sliced mushrooms
1 onion, chopped
2 teaspoons minced garlic

Sprinkle short ribs with pepper. In a large Dutch oven, sauté short ribs in oil until browned on all sides. Add onions and garlic and sauté an additional five minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for at least 2 hours and up to 8. Serve over rice or egg noodles.

Chocolate Chip Coffee Cake

1 cup margarine, softened
1 (8 ounce) package tofutti cream cheese, softened
1-1/2 cups sugar, divided
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ cup nondairy creamer
1 cup semisweet chocolate chips
¼ cup chopped pecans
1 teaspoon cinnamon

Preheat oven to 350 degrees. Cream together margarine, tofutti cream cheese and 1-1/4 cups sugar. Beat in eggs and vanilla. Combine the flour, baking powder and baking soda and add to the mixture alternately with the nondairy creamer. Stir in the chocolate chips. Pour batter into greased 9-inch springform pan. Combine the pecans, cinnamon and remaining sugar and sprinkle over batter. Bake for 50 to 55 minutes. Cool for 15 minutes. Remove sides of pan.

Cranberry Sauce with Crystallized Ginger

2 (12 ounce) bags cranberries
1-1/2 cups sugar
1 cup orange juice
1 cup water
1 teaspoon ground ginger
½ cup minced crystallized ginger

Combine all ingredients except crystallized ginger in a saucepan and bring to a boil. Reduce heat and simmer, stirring, until cranberries have burst – about 20 minutes. Cool and stir in crystallized ginger. Store in refrigerator.

Leek Patties with Meat


Also from my friend Debby, these are a big hit with my kids (Right Shia?)

6 large leeks, roots and dark greens removed
1 pound ground veal, lamb or beef
4 eggs, divided
1 teaspoon salt
1/4 teaspoon white or cayenne pepper
matza meal
canola oil for frying

Wash leeks well to remove sand. Mince. Place leeks in a saucepan. Cover with cold water and cook until very tender, about 30 minutes. Drain . Squeeze out as much water as possible. Cool.

Combine the leeks with the meat, 3 eggs, salt and pepper and form into small patties(1 tablespoon, flattened) . Beat remaining egg. Heat oil in a non-stick frying pan over a medium flame. Dip each patty first in egg, then in matza meal. Fry in the hot oil until golden brown on both sides. Drain on paper towels. Serve hot.

Pumpkin Tarts

1 (8-ounce) package tofutti cream cheese, at room temperature
2 cups canned pumpkin
1 cup sugar
2 eggs, beaten
1 cup non-dairy creamer
¼ cup margarine, melted
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon ginger
12 pre-made tart shells

Preheat oven to 350 degrees. Place tart shells on a cookie sheet. Beat tofutti cream cheese until whipped. Beat in pumpkin and sugar. Add the eggs, creamer and margarine and continue beating until well combined. Stir in vanilla, cinnamon and ginger. Pour filling into tart shells and bake for about 50 minutes. Remove from cookie sheet to wire rack to cool.

Coconut Date Balls

2 eggs, beaten
1 cup sugar
1 cup chopped dates
1 teaspoon vanilla
1 tablespoon margarine
3 cups Rice Krispies
1 cup coconut

In a medium-sized saucepan over medium heat, combine the eggs, sugar and dates. Bring to a boil, stirring occasionally. Reduce heat slightly and simmer for 5 minutes. Remove from heat and stir in the margarine and vanilla. Mix in the Rice Krispies. Grease or wet hands with cold water and form the mixture into walnut-sized balls. Roll in coconut. Store in the refrigerator.

Roasted Beet Salad with Spinach

This salad is gorgeous and perfect for Rosh Hashanah, beets and sweet tangerine juice.

For the salad:
3 medium yellow beets (about 1 pound), stems trimmed off
3 medium red beets (about 1 pound), stems trimmed off
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 cups baby leaf spinach
Toasted almonds

For the dressing:
3 cups tangerine juice or orange juice
1 tablespoon lemon juice
Pinch salt and pepper
3/4 cup extra-virgin olive oil
While the beets are roasting, make the dressing.

Preheat oven to 350 degrees F.

Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife.
In a 1-quart non-reactive saucepan, over medium-high heat, reduce the tangerine juice to about 3/4 cup. Add the lemon juice. Remove from the heat and strain with a fine sieve.
Return to the saucepan; add lemon juice, salt and pepper. Over medium heat, reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. (Can be stored in refrigerator for up to 1 1/2 weeks.)

When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. In a large bowl, toss the spinach with the remaining dressing and place spinach on top of beets in the center of the platter.
Garnish with toasted almonds.

Fall Fruit Compote with Pareve Ice Cream

1 cup dry white wine
1/4 cup sweet Marsala wine
1 cup granulated sugar
2 teaspoons vanilla extract
1/2 cinnamon stick
1/2 cup dried apricots, quartered
1/2 cup golden raisins
1/2 cup dried cherries
Dash kosher salt
1 cup Granny Smith apples, diced 1/4-inch thick cubes
1 cup pears, 1/4-inch slices
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
Pareve vanilla ice cream

Directions
In a 4-quart saucepan or pot bring the first 6 ingredients to a simmer. Stir slowly to dissolve the sugar in the liquid. Add the remaining ingredients except the lemon juice. When the liquid comes to a boil, adjust the heat and simmer for about 20 minutes to marry the flavors and soften the fruit. Turn off the heat then stir in the lemon juice. With a slotted spoon remove the fruit to a bowl. Bring the remaining syrup to a simmer and reduce until lightly thickened or when the bubbles formed on the top become small. Remove the syrup from the heat and when it is cool pour it over the fruit. The compote can be held in the refrigerator for up to 4 days.

To serve, scoop the ice cream into dishes. Pour either warmed or room temperature compote and juice over the ice cream.

Herbed Sea Bass with Orange-Rosemary Margarine

Four 6 ounce sea bass fillets, skinned
3 tablespoons extra-virgin olive oil
½ tablespoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons each chopped fresh rosemary, parsley, thyme, and basil or 4 tablespoons each parsley and basil
6 tablespoons Orange-Rosemary margarine (recipe follows) cut into 4 pats

Position a rack in the center of the oven and preheat to 400°F. Brush the fish on both sides with the oil. Season with the salt and pepper. Spread the herbs on a plate. Dip the flesh side of each fillet in the herbs to coat.

Heat a large, ovenproof nonstick skillet over medium-high heat. Add the fish, herbed sides down, and cook until lightly browned, about 6 minutes. Turn the fish. Place in the oven and bake just until the fish looks opaque when flaked in the center with the tip of a sharp knife, about 2 minutes. Just as the fish comes out of the oven, place a pat of the butter on each fillet.

Using the slotted spatula, transfer each fillet to a dinner plate, Serve immediately.

Orange-Rosemary Margarine
1 cup (2 sticks) unsalted margarine (if pareve) or butter, softened
Zest of 2 oranges
¼ cup fresh orange juice
1½ teaspoons finely chopped fresh rosemary
½ teaspoon kosher or sea salt
¼ teaspoon freshly ground black pepper

Using an electric mixer on medium speed, beat the margarine/butter in a medium bowl until it is light and fluffy, about 2 minutes. Add the orange zest and juice, rosemary, salt, and pepper and mix well.

Place an 18-inch square of plastic wrap on your work surface. Scrape the margarine/butter out onto the wrap, about 2 inches from the bottom edge, shaping the butter into a rough strip about 12 inches long and 2 inches wide. Fold the bottom edge of the plastic wrap over to cook the margarine/butter. Roll up the plastic wrap to shape the margarine/butter into a cylinder. Pick up the cylinder by the two ends of the plastic wrap. Twist the ends of the wrap in opposite directions, and it will tighten to shape the margarine/butter into a compact log. Refrigerate the margarine/butter until it is firm, at least 2 hours. (the margarine/butter can be refrigerated for up to 1 week. To freeze the margarine/butter, wrap the log, still in the plastic wrap, in aluminum foil and freeze for up to 3 months.)

Dry Rubbed Double Cut Veal Chop for Two from The Prime Grill


from: The Prime Grill

Dry Rub
½ tablespoon black pepper
2 tablespoons sugar
2 tablespoons salt
5 tablespoons porcini pepper (dried porcini ground in spice/coffee grinder)

Mix all of the Above

Veal Chop
1 double cut veal chop
1 tablespoon canola oil

Sprinkle the dry rub generously on the veal chop before searing.
In a hot sauté pan, using the oil, sear the veal chop on all sides. Put onto an oven-ready tray. Roast in a 350 degrees oven for approximately 10-15 minutes. Medium is my preferred temperature.

Red Pepper Jam
2 red bell peppers—seeded, ribs out, julienned
¼ cup sugar
1/3 cup rice vinegar (white vinegar can be substituted)

Combine all ingredients in a small pot. Bring to a simmer. Slowly cook down until a jam like consistency (almost dry).

Sweet Potato Soufflé
3 cups sweet potato purée
1/3 cup sugar
pinch of salt
3 eggs
1 vanilla bean
½ cup pineapple juice
½ cup flour

Combine the first 6 ingredients. Fold in the flour. Pour into a greased pyrex baking dish. Cover with aluminum foil. Bake at 325 degrees for approximately 40-45 minutes.

Antipasto Dip

1 (14 ounce) can artichoke hearts, drained and chopped
1 (7 ounce) can mushroom pieces, drained
1 (7 ounce) jar roasted red peppers, drained and chopped
1 cup pimento-stuffed olives, drained and chopped
1/ up chopped green pepper
½ cup chopped onion
1 teaspoon minced garlic
½ cup olive oil
2/3 cup vinegar
2-1/2 teaspoons Italian seasoning (combination of basil, oregano and rosemary)
1 teaspoon sugar
½ teaspoon pepper

Mix together first 6 ingredients. Sauté onion and garlic in oil until onion is soft. Add vinegar, seasoning, sugar and pepper and bring to a boil. Immediately remove from heat and pour over the vegetables. Mix well. Allow to cool, then cover and refrigerate. Serve at room temperature.

Rosh Hashannah

Yes, its true…Rosh Hashannah is really early this year (is it ever on time?), and GKC is ready to help you get ready. First, check out the amazing all new recipes perfect for your Yom Tov tables. Then bring extra gourmet dishes to your table with the famous restaurant recipes sections. See what the professional chefs from some of our favorite restaurants make at home and see how easy it is to cook like a pro. Next, submit for the great giveaways (we will have one EACH week!). Don’t miss out on the amazing gifts from honey and honey dishes to challahs and artisan glass. Of course, we will include wine recommendations, health articles, crafts, and more new recipes and features each week. Send us your cooking questions and any recipes you would like us to share with our readers. GKC wishes all of our readers a very sweet New Year.

Roasted Fennel and Pears with Romaine

2 tablespoons oil
2 bulb fennel, thinly sliced
2 pears, thinly sliced
2 heads romaine, chopped

Dressing:
2 tablespoons red wine vinegar
1/3 cup olive oil
1/3 teaspoon oregano
1/3 teaspoon basil
1/3 teaspoon granulated garlic
¼ teaspoon salt
¼ teaspoon pepper

Preheat oven to 350 degrees. Toss fennel and pears with olive oil and spread in a single layer on baking sheet. Bake for ½ hour. Cool. Whisk together dressing ingredients. Gently combine romaine, fennel and pears and toss with dressing. Serve immediately.