Curried Lentil Soup

Photograph by Elinor Carucci

Serves 6-8, can be doubled

One of my favorite parts of Succot is serving warm food on cool nights (in NY we always hope the nights are not too cool). And I love serving different types of soup because most Friday evenings my kids want Traditional Chicken Soup. This one is different and very flavorful.

3 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
2 large garlic cloves, chopped, divided
2 tablespoons (or more) curry powder
1 cup green lentils (French lentils*** if you can find them)
4-1/4 cups (or more) water, divided
1 (15- to 16-ounce) can chickpeas (garbanzo beans), drained, rinsed
1 tablespoon fresh lemon juice
2 tablespoons (1/4 stick) margarine
2 green onions, thinly sliced
1 lemon, cut into 6 wedges

Note: ***French green lentils are small, dark green, and speckled with black; they can be found at some supermarkets and at specialty foods stores. Regular green lentils work well in this too.

Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
Meanwhile, purée chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in food processor.
Add chickpea purée and margarine to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.

Slimmed Down Corn Pudding

Revised to slim down by my friend Andrea

2 tablespoons margarine
1/2 cup sugar
1/2 cup egg substitute
1 egg
1/2 cup Flour
1 teaspoon baking powder

1 cup Almond or soy Milk
1 tablespoon vanilla extract
2 cans cream style corn
1/2-1 Can of corn kernals, drained

Cream together margarine and sugar. Mix in egg, flour, baking powder until smooth. Add to the rest of the ingredients and pour into a baking pan, sprayed with cooking spray. Cook in a 350 degree oven for 1 hour and 15 minutes, uncovered until deep golden brown and set.

Banana Betty in Individual Ramekins


(Makes about 8 – 10)

1½ cups coarsely ground gingersnap cookies or other cookie crumbs (about 6 ounces)
9 tablespoons sugar
3 tablespoons unsalted margarine, melted
2 cups pareve whipping cream
6 large egg yolks
1 tablespoon dark rum (optional but don’t be scared to use it)
1 teaspoon vanilla extract
2 very ripe bananas, peeled, and cut into ¼ thick inch rounds
Pareve whipping cream or pareve ice cream to go with them

Mix ground cookies, 3 tablespoons sugar and margarine in medium bowl to blend.

Bring pareve cream to simmer in saucepan over medium heat. Whisk egg yolks and remaining 6 tablespoons sugar in large bowl to blend. Gradually whisk hot pareve cream into yolks mixture. Return mixture to saucepan and stir over medium low heat until custard thickens slightly and leaves path on back of a spoon, about 4 minutes. Do not boil! Remove from heat and mix in rum and vanilla.

Place 1 tablespoon cookie mixture in bottom of each of 8 ½ cup ramekins or custard cups. Fan 6 banana slices on top. Pour warm custard over bananas (about ¼ cup each). Refrigerate 30 minutes.

Preheat oven to 350 degrees. Top each with 2 more tablespoons cookie mixture. Place desserts in large roasting pan. Pour enough hot water into pan to come halfway up sides of dishes. Bake until custard is just set in center, about 35 minutes. Serve warm with pareve ice cream or pareve whipping cream. (Can be made 1 day ahead.)

Grilled Peach Cobbler with Vanilla Ice Cream from Le Marais Restaurant

from Le Marais Restaurant

Serves 8
12 ripe peaches, halved, pitted
Peanut oil as needed
Salt as needed
½ pound of margarine, melted, divided in ½
1 cup of light brown sugar, divided in ½
2 teaspoons of ground cinnamon, divided in ½
1 cup of granola
Parve vanilla ice cream or peach sorbet

Lightly oil the peach halves, season with salt and then place flesh down on to a hot grill until browned and with good grill marks.
Remove the peaches from the grill and then cut them into quarters and place them into a mixing bowl. Toss them with half of the margarine, brown sugar and cinnamon. Place into a baking dish.
In a separate bowl, toss together the margarine, brown sugar, cinnamon, and granola. Sprinkle the topping over the peaches and then bake in a 375 degree oven for 15 minutes.
Scoop into individual bowls and top with the ice cream or sorbet.

Grilled Ribeye Steak with Chimichurri Sauce and Fingerling Potato Salad

Serves 8(normal humans, 4 carnivorous beasts)
2 36 oz. bone in, ribeye steaks
Salt and black pepper
Peanut oil
For the chimichurri sauce:
6 cloves of garlic or 3 T or roasted garlic puree
1 teaspoon red pepper flakes
3 teaspoons sugar
½ cup of cider vinegar
½ cup of chopped fresh mint
½ cup of chopped fresh flat leaf parsley
½ cup of chopped fresh basil
¾ cup of extra virgin olive oil
For the fingerling potato salad:
4 tablespoons Dijon Mustard
2 tablespoons whole grain mustard
2 tablespoons honey
6 tablespoons of red wine vinegar
1 cup of extra virgin olive oil
Salt and black pepper
4 tablespoons of chopped fresh oregano
30 fingerling potatoes, par boiled in salted water, cooled
1 small red onion, peeled, thinly sliced
1 bunch of watercress

Being that this big, fat ol’ chunk of bovine flesh that has been in the refrigerator for a long time, it is chilled to the bone. Pull them out of the refrigerator and leave them on the counter for about an hour before cooking time and let them come up to room temperature.
For the chimichurri sauce, put all of the ingredients into the blender and then run until it is a well combined yet coarsely textured sauce.
For the potato salad, whisk together both of the mustards, the honey, vinegar, and the oil. Season to taste with salt and pepper.
Slice the potatoes into bite size pieces and then place them into a bowl with the red onion, watercress and the oregano. Toss with the dressing and serve.
This piece of meat is just too thick to be finished on your grill, so have your oven ready at 400 degrees. Season all sides of the meat generously with salt and black pepper.
If at this point your grill is not hot and well seasoned, you just have not been paying attention to a word that I have said for the past hour and you then deserve to have your gorgeous and expensive beef stick to your grill.
Put the meat on the grill and leave it alone for about 5 minutes. Then turn it the 180 degrees for the diamond marking. Don’t play with your meat, this is the most common mistake made by home grillers. Continue this on both sides until you have a nice browned char on both sides.
Put the charred meat onto the oven for about 12 minutes. This should get you that perfect rare to medium rare that this meat is so deserving of. Above medium rare? Hang your head in shame, you have disgraced the steer and made their existence meaningless.
Allow the meat to rest for at least 10 minutes before you cut into it. Present a cutting board with these glorious cuts of beef and you wielding your sharp carving knife like a samurai warrior. Your guests will be thoroughly awed, and isn’t that why we invite guests over in the first place?

Grilled Yellowfin Tuna with Cold Soba Noodles in Peanut Sauce from Le Marais Restaurant

from Le Marais Restaurant

Serves 8 servings
2 ½ lbs of Sushi Grade Yellowfin Tuna, cut into 1” steaks
Oil for grilling
Salt and black pepper
1 ½ cups of peanut butter
½ cup of coconut milk
3 tablespoons water
3 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon hot sauce or 1 tablespoon of red pepper flakes
3 cloves grated fresh garlic
1 ½ tablespoons grated fresh ginger
½ cup of rough chopped cilantro
2 packages of soba noodles
¼ cup of snow peas, julienned
¼ cup of peeled carrots, julienned
¼ cup of celery, julienned
¼ cup of scallions, chopped
½ cup of chopped cilantro or basil
½ cup of cherry tomatoes cut in half
White sesame seeds for garnishing

Not only can this be prepared in advance, I encourage it. Cook the noodles as per the manufacturer’s instructions. When they are cooked, drain them and then shock them with cold water. You need to stop the cooking process by removing all of the heat. Place the noodles in a bowl and put them on the side.
For the sauce, place into a large bowl the peanut butter, coconut milk, water, lime juice, soy sauce, hot sauce, garlic and ginger. Whisk together until the sauce forms and is smooth. Add the cilantro.
Into the noodles, add all of the cut vegetables and then enough sauce to generously coat them. Reserve any extra sauce to be used as a sauce for the tuna.
Place into the refrigerator and allow to chill while preparing the tuna.
Have your grill well seasoned and hot before placing the tuna on to the grill.
Lightly oil the fish on both sides and then season with the salt and pepper.
Place the fish on to your grill and let it sit for about 1 to 1 ½ minutes. Then rotate the fish 180 degrees and let it sit for another minute. This will create the desired diamond pattern. Flip over and repeat the process. The fish should be on the grill no longer than 5-6 minutes maximum. If you like your tuna well done, than turn around and leave my class now for I am not very happy with you and you shouldn’t be eating tuna anyway.
Put the tuna on to a cutting board and slice it. Serve the warn tuna with the chilled noodle salad. Drizzle the remaining sauce over the tuna.

Charred Vidalia Onion Salad from Le Marais Restaurant

from Le Marais Restaurant

Serves 8
6 Vidalia onions, peeled and sliced into ½ inch slices
2 cups of mixed colored cherry tomatoes, sliced in half
Salt and black pepper
¾ cups of extra virgin olive oil, plus extra for grilling
¼ of Balsamic vinegar, plus extra for grilling
2 tablespoons of Dijon mustard
1 tablespoon of chopped mint
1 tablespoon of chopped basil
2 cups of arugula leaves

In a mixing bowl, whisk together the Dijon mustard and the vinegar. Slowly drizzle in the olive oil while whisking, this will form an emulsion. Instead of a whisk, a blender will do the job equally as well (just be sure to rinse out the margaritas). Season with the salt and pepper and place on the side for later use.
Season the onion slices with salt and black pepper. Drizzle the slices liberally with olive oil and balsamic vinegar.
Onto your hot and seasoned grill, place the onions in a single layer on the grill. The onions should begin to caramelize and be ready for flipping in about 3 minutes. Don’t fiddle with the onions, let them be. Once they have caramelized, use a spatula and flip them over. Grill for another 3-4 minutes. They should be well caramelized on both sides and softened. Put the cooked onions aside, and repeat the process until they are all grilled.
While still warm from the grill, toss the onions with the herbs, arugula and the dressing. Serve immediately.

Spiced Pumpkin Soup


2 tablespoon olive oil
1 onion, chopped
1 garlic clove, chopped
1 tablespoon chopped fresh ginger
1 small red chile, seeded and finely chopped
2 tablespoon chopped fresh cilantro
1 bay leaf
1 (28 ounce) can pumpkin or a 2 pound fresh pumpkin, peeled, seeded and diced
2 ½ cups vegetable stock

Heat the oil in a pan over medium heat. Add the onion and garlic and cook, stirring, for about 4 minutes, until slightly softened. Add the ginger, chile, cilantro, bay leaf, and pumpkin and cook for another 3 minutes.

Pour in the stock and bring to a boil. Using a slotted spoon, skim any foam from the surface. If using fresh pumpkin, reduce the heat to a simmer, stirring occasionally, and simmer for about 25 minutes, or until the pumpkin is tender. For canned pumpkin, just simmer for 15 minutes. Remove from the heat and take out the bay leaf, and let cool a little.

Transfer the soup into a food processor or with an immersion blender, process until smooth. Return the mixture to the pan and season to taste with salt and pepper. Reheat gently, stirring. Remove from the heat and pour into warmed soup bowls. Garnish each one with a swirl of pareve cream or pareve tofutti sour cream.

Italian Tomato, Bean and Bread Soup

3 tablespoons olive oil
2 medium red onions, coarsely chopped
3 carrots, sliced
3 celery stalks, chopped
3 garlic cloves, chopped
1 tablespoon fresh thyme
1 14 ounce canned cannellini beans, or other small white bean, drained and rinsed
1 14-ounce can chopped tomatoes
2 ½ cups vegetable stock or pareve chicken stock
2 tablespoons fresh Italian parsley
1 pound Tuscan kale or Savoy cabbage, trimmed, washed, and sliced
1 small day old ciabatta loaf, challah bread, or baguette, torn into small pieces
Salt and pepper
Extra virgin olive oil, to serve

Heat the oil in a large saucepan and cook the onions, carrots and celery for 10 -1 5 minutes, stirring frequently. Add the garlic, thyme and salt and pepper to taste. Continue to cook for an additional 1 -2 minutes, until the vegetables are golden and caramelized.

Add the beans to the pan and pour in the tomatoes. Add enough of the stock to cover the vegetables. Bring to a boil and simmer for 20 minutes. Add the parsley and Tuscan kale and cook for an additional 5 minutes.

Stir in the bread and add a little more stock, if needed. The soup should be thick.

Taste and adjust the seasoning. Ladle into warmed serving bowls and serve hot, drizzled with extra virgin olive oil.

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

So many great recipes and so many meals, but what to make and when? Here are a few menu suggestions from recipes available on GKC. Remember to mix and match whatever you like and make extra to freeze for Succot. What are you making? Anything to share?

Easy Menu
Sweet Potato and Corn Chowder
Rosh Hashannah Salad
Simple Elegant Short Ribs
Sweet Tzimmes
Curried Rice
Strawberry-Rhubarb Crisp

Menu 1
Pumpkin Challah
Roasted Jerusalem Artichoke Soup
Brisket Braised in Pomegranate Juice with Onion Confit
Best Whipped Sweet Potatoes with Caramelized Apples
Roasted Baby Beets with Truffle Chive Vinaigrette
Mango and Cranberry Salad with Honey Mustard Dressing
White House Honey Cupcakes

Menu 2
Curried Apple Soup
Chicken & Fruit Fricassee
Corn Pudding
Roasted Asparagus
Apples, Cranberries and Almonds Salad
Chocolate Caramel Bread Pudding

Menu 3
Onion-Poppy Seed Challah
Pumpkin-Coconut Bisque
Rare's Signature Sea Bass: Sea Bass with Balsamic Reduction and Mashed Sweet Potatoes
Apple Coleslaw
Roasted Baby Vegetables
Pomegranate Sweet Custard Tart

Menu 4
Apple Challah
Chilled Melon and Tomato Salad
Slow Cooker Chicken Tagine
Soda Meatballs
White Rice
Sweet Tzimmes

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.