Boston Lettuce Salad with Lime Dressing

For the salad:
2 small to medium heads Boston lettuce, discard any wilted leaves
1 Hass avocado, pitted
1 large bunch scallions, thinly sliced
Leaves from 1 bunch cilantro, finely chopped

For the dressing:
2 limes, juiced
1/3 cup extra-virgin olive oil
½ teaspoon salt
1 teaspoon sugar
About 20 grinds fresh black pepper
1 tablespoon whole-grain mustard

Pull the lettuce leaves from the head, rinse gently under cold water, and lay out on clean towels to dry. Use a spoon to remove the flesh in 1 piece from each half of the avocado. Thinly slice the avocado flesh into thin wedges.

Whisk together all the dressing ingredients.

Arrange the lettuce leaves on a plate and top with the avocado wedges, scallion, and cilantro. Finish with a healthy drizzling of the dressing.

Yerushalmi Kugel

yerushalmikugel
I have tried many sweet and spicy kugels. This one is from my friend Mariam and it is hands down the best yerusalmi kugel I have tried. Let me know if you agree.

12 ounces or more extra fine noodles
4 eggs, beaten
4 cups sugar, separated
1 ½ teaspoon salt
2 teaspoons black pepper
¾ cup oil
6 cups cold water

Melt 1 1/3 cup sugar in the bottom of a heavy pan until it is bubbly. Add 1 1/3 cup more sugar and cook, stirring, until dark amber but not burnt.
Immediately, add water (be careful of bubbling hot sugar) and cook it until it boils. Add the noodles and turn off the fire. Cover and let the noodle, water, sugar mixture sit for 45 minutes.
Add last 1 1/3 cup sugar, salt, pepper, oil, and eggs.
Bake in 350-degree oven for 1 hour.
This makes 3 kugels in load size pans. The kugel looks very nice sliced.

Strawberry and Hazelnut Meringue Cake

strawberryhazelnut
Ingredients
10 egg whites
2 ¾ cups superfine sugar
1 ¼ cups hazelnuts, toasted, peeled and ground
1 ¼ cups pareve cream
1 lb. strawberries, hulled and sliced into large chunks

Preparation
1. Preheat the oven to 325°. Line a baking sheet with parchment paper and set aside.
2. Beat egg whites in a large bowl to stiff peaks. Add half of the sugar and beat again to stiff peaks. Gently fold in hazelnuts and remaining sugar. Pour meringue onto center of prepared baking sheet in a steady stream. Using a rubber spatula, carefully spread meringue out into an 8” wide circle. (It will look like a tall cake). Bake meringue for 20 minutes, reduce heat to 275°, and bake until just darkened and slightly gooey inside, about 40 minutes more. (The surface of the meringue may crack slightly while baking.) Remove from oven and set aside to let cool.
3. To assemble: Carefully runs a spatula or knife under bottom of meringue to loosen it, and transfer it to a plate or cake stand (meringue may crack a bit more, but that’s okay). In a large bowl, beat heavy cream to stiff peaks. Top meringue with whipped cream, spreading it out in an even layer, and heap strawberries atop cream. Serve immediately.

Shabbos Recipes

Since this Shabbos is Rosh Hashanah, we’ve tried to make the menus a little extra special. Hope you and your family enjoy. For recipes for the simanim, check out our holiday section.

Friday Night

Cinnamon or Cinnamon-Chocolate Chip Challah
Butternut Squash Soup
Brisket
Individual Potato Kugels
Coconut Bread Pudding
Dry Green Beans
Lemon Blueberry Cake

Shabbos Day

Imitation Crab and Pasta Salad
Whitefish Salad
Indian Chicken
Basmati Rice
Chocolate Chip Noodle Kugel
New Year’s Cole Slaw
Sour Cream Coffee Cake

Cinnamon Challah

cinnamon-challah
Cinnamon Challah or Monkey Bread

Any challah recipe
1 stick (1/2 cup) margarine, melted
¼ cup sugar mixed with 2 teaspoons cinnamon
¼ cup chocolate chips (optional)

After challah has had its first rising, grease 4 – 6 round pans, depending on which recipe you used. Break dough into small pieces and form balls (about the size of a small tangerine). Dip each ball of dough in the melted margarine and then in the cinnamon sugar. Place in pan. Balls of dough should be close to each other but not necessarily touching. When a pan is basically filled, move on to another. The amount of margarine and cinnamon-sugar is enough for approximately one pan and you will need to make more depending on how many challahs you make. If you want to add chocolate chips –for a very sweet new year! – mix them into the dough before forming the balls. Cover and follow your regular instructions for challah baking.

Butternut Squash Soup

butternutsquashsoup
Easy
Ingredients
2 medium-sized butternut squash, peeled and cut into large chunks
2 carrots, peeled and chopped
1 onion, chopped
2 teaspoons chopped fresh ginger
1 teaspoon minced garlic
¼ teaspoon red chili flakes
¼ teaspoon cinnamon
¼ teaspoon pepper
1/8 teaspoon nutmeg
3 quarts chicken stock, either real or the Imagine pareve boxes

Preparation
Place all ingredients in a medium stockpot. Bring to a boil, then reduce heat and simmer until vegetables are soft. Allow to cool and purée with an immersion blender. Serve warm.

Brisket

Easy
I’ve used this recipe before but it’s so good I keep coming back to it. It’s your Yom Tov staple.

1 5-6 pound brisket
1 onion, sliced
2 tablespoons paprika
1 can tomato soup

Preheat oven to 350 degrees F. Place brisket in roasting pan and cover with the remaining ingredients in the order listed. Bake for 3 hours until soft, checking halfway through to see if you need to add any water ( but you shouldn't). If not for immediate consumption, allow brisket to cool, then slice. Return meat to gravy for reheating

Individual Potato Kugels

individualpotatokugel
Use your favorite potato kugel recipe (mine is below) but instead of making it in a large pan, pour into regular muffin cups. Bake until browned and remove from pans. Makes a very elegant presentation.
10 potatoes, peeled and chopped
1 onion, chopped
4 eggs
¼ cup canola oil
2 teaspoons salt
1 teaspoon pepper

Preheat oven to 400 degrees. Pour oil into the bottom of a 9x13-inch pan (or well-greased muffin cups if doing the individual). Grate potatoes and onions and squeeze out liquid. Mix with eggs, salt and pepper. Stir in hot oil to make sure it all covered. Bake for about 1-1/2 hours until top is brown and crunchy (less for muffins).

Coconut Bread Pudding

coconutbread_pudding
4 eggs
¾ cup sugar
1 can (13-1/2 ounces) coconut milk
2 cups non-dairy creamer
1 teaspoon vanilla
½ teaspoon cinnamon
1 leftover challah, torn into small pieces
2 tablespoons margarine

Preheat oven to 350 degrees. Whisk together the eggs, sugar, coconut milk, non-dairy creamer, vanilla and cinnamon. Mix in challah and let sit for about 20 minutes. Pour into greased 9 x 13-inch pan. Cut margarine into small pieces and sprinkle over top of bread pudding. Bake for about 1 hour. Can be served warm or at room temperature.

Green Beans with Garlic Sauce

china-albany-greenbean1

2 pounds green beans, washed and trimmed
½ cup mayonnaise
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 rounded teaspoon minced garlic
½ teaspoon black pepper

Fill a large pot of water and bring to a boil. Immerse the beans in the boiling water for 5 – 10 minutes, depending on how you like them. In the meantime combine the rest of the ingredients to make a smooth sauce. Drain beans and mix with sauce.

Blueberry-Lemon Bundt Cake

lemonblueberrycake
You can cheat and make this with a Duncan Hines lemon cake mix, using the pound cake recipe on the side – but it’s just not as good!

Cake:
1 cup (2 sticks) margarine, at room temperature
1 cup sugar
1 cup brown sugar
4 eggs
1 teaspoon vanilla
2-1/2 cups flour
2 teaspoons baking powder
1 cup tofutti sour cream
2 cups blueberries, washed and drained well
2 teaspoons flour

Glaze:
1-1/2 cups powdered sugar
4 tablespoons lemon juice

Preheat oven to 350 degrees. Cream together margarine and sugars. Beat in eggs and vanilla. Combine dry ingredients and add to margarine mixture alternatively with sour cream, beginning and ending with dry ingredients. Toss blueberries with 2 teaspoons flour and gently fold into batter. Pour into greased 12-cup Bundt pan and bake for 60 minutes. Cook in pan before removing to wire rack. When cake is completely cooled, combine glaze ingredients and drizzle over cake.

Imitation Crab and Pasta Salad

crabpastasalad
Ingredients
12 ounces pasta shells, cooked according to package directions and drained
½ pound imitation crab meat, broken into small pieces
1 cup mayonnaise
½ cup non-dairy creamer
1 teaspoon lemon juice
12 teaspoon pepper
½ red pepper, chopped
½ yellow pepper, chopped
½ orange pepper, chopped
¼ cup sliced black olives

Preparation

Mix together mayonnaise, non-dairy creamer, lemon juice and pepper. Toss with pasta and crab. Refrigerate. Just before serving, stir in peppers and olives.

Whitefish Salad

good-deli-whitefish-salad
This can be used for one of the simanim – and shaped like a fish with thin lemon slices for the scales. This is easy and delicious.

1 whole smoked white fish (about 1-1/2 pounds), skin and bones removed
½ red onion, diced
¼ cup mayonnaise
1 tablespoon lemon juice
1 head boston lettuce
cherry tomatoes

Mix together white fish, onion, mayonnaise and lemon juice. Mash well and make sure there are no bones. Mount on top of lettuce. Garnish with cherry tomatoes if desired.

Chocolate Chip Noodle Kugel

Ingredients
1 (12 ounce) package wide egg noodles, cooked and drained
1 cup semisweet chocolate chips
2 eggs
¼ cup sugar
1 cup tofutti cream cheese
1 cup tofutti sour cream

Topping:
½ cup flour
½ cup oats
½ cup brown sugar
2 teaspoons cinnamon
¼ cup butter, melted

Preheat oven to 350 degrees. In a large bowl, combine all ingredients except topping. Pour into a lightly greased 9 x 13- inch pan. Combine topping ingredients and crumble over noodle mixture. Bake for 1 hour.

New Year’s Coleslaw

pomegranate_seeds
Easy
1-1/2 packages cole slaw mix
¼ cup candied pecan pieces
1 can mandarin oranges, drained
1/3 cup pomegranate seeds

Dressing:
1 cup canola oil
2/3 cup rice wine vinegar
¼ cup sugar
1 teaspoon pepper

Combine and shake to mix well.

Combine all salad ingredients including mandarin oranges if desired. Toss with about ½ cup of the dressing and serve.

Sour Cream Coffee Cake

coffeecake

Ingredients
1 cup (2 sticks) margarine
1 cup sugar
4 eggs
1 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
1 cup tofutti sour cream

Topping:
½ cup sugar
½ cup brown sugar
1 teaspoon cinnamon

Preheat oven to 350 degrees. Cream margarine and sugar until fluffy. Add eggs and mix well. Stir in vanilla. Mix baking soda into sour cream. Combine dry ingredients. Add flour mixture and pareve sour cream alternately to egg mixture, beginning and ending with the dry ingredients. Do not overbeat. Pour half of batter into greased 10-inch bundt pan. Combine topping ingredients and pour ¾ of mixture over batter in pan. Add rest of batter and cover with rest of topping. Bake for 50 minutes or until cake tests done. Cool in pan before removing.

Easy Delicious Super Rich Chocolate Cake

easychoccake
Easy
Cake:
1 box Duncan Hines devil’s food cake mix
1 box instant chocolate pudding
½ cup brewed coffee (1 teaspoon instant coffee in ½ cup hot water)
4 eggs
1 cup toffuti sour cream or mayonnaise
½ cup oil
½ cup dark rum or any liqueur of your choice
2 cups chocolate chips

Mix all ingredients together except for chocolate chips. After thoroughly mixed, stir in chocolate chips. Pour into greased bundt pan. Bake at 350° for 55-60 minutes.

Glaze: (can be halved)
1-lb box powdered sugar
1/3 cup unsweetened cocoa
1 teaspoon vanilla
3 tablespoons margarine
1/3 cup brewed coffee
Mix well and pour over cake.

Roasted Onions and Romaine Salad

Ingredients

3 small red onions
¼ cup plus 2 tablespoons good balsamic vinegar
1 cup good olive oil
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons minced shallots (2 large)
2 teaspoons Dijon mustard
¼ cup good red wine vinegar
2 heads red leaf, washed, spun dry, and torn into pieces
Sliced cucumbers
Cherry tomatoes
Pitted green olives
Toasted pine nuts

Directions

Preheat into 375ºF
Cut the onions in ½ and slice ¼ inch thick, place on a baking sheet and toss with ¼ cup balsamic vinegar, ¼ cup olive oil, 1 teaspoon salt and ½ teaspoon pepper. Bake for 20 minutes, until the onions are tender.

Whisk together the shallots, mustard, red wine vinegar, ½ teaspoon salt and ½ teaspoon pepper in a small bowl. While whisking add ¾ cup olive oil until emulsified.

Toss together all salad ingredients, add onions and dressing.

Baby Lamb Chops with Chianti Vinaigrette

Adapted from Giada De Laurentiis

Ingredients
15 baby lamb chops
2 cups Chianti (or other red wine)
1 tablespoon honey
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh rosemary leaves
1 teaspoon kosher salt , plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning

Directions
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the lamb with salt and pepper. Grill until caramel-colored grill marks appear, and an instant-read meat thermometer registers 125 degrees F. for medium-rare, about 5 to 7 minutes per side, depending on thickness.
Meanwhile, place the wine in a medium saucepan over medium-high heat. Boil gently until reduced to 1 cup, about 15 minutes. Turn off the heat. Whisk in the honey until dissolved. Add the extra-virgin olive oil, rosemary, salt, and pepper. Whisk to combine. This can be made up to 3 days in advance and should be made at least one day in advance so that the flavors really blend well together.
Serve the lamb chops on a platter with a serving bowl of the Chianti vinaigrette alongside for drizzling over the meat. This should be served at room temperature which makes it great for Shabbos day.

Moroccan Rice Salad

moroccanrice_salad1

Ingredients

6 cups water
1 teaspoon kosher salt plus additional to taste
1 ½ cups Lundberg Jubilee brown rice blend or 1 cup white rice and 1 cup wild rice
¾ cup hazelnuts (about 3 ½ ounces)
1 teaspoon cumin
6 scallions
2 cups fresh cilantro sprigs
1 ½ cups golden raisins
½ cup fresh orange juice
1 tablespoon fresh lemon juice, or to taste
¼ cup extra-virgin olive oil
½ teaspoon orange oil ** (optional)
1/8 teaspoon cayenne, or to taste

Preparation

In a 3-quart saucepan bring water with 1 teaspoon salt to a boil. Stir in rice and simmer, partially covered, until just tender, about 35 minutes. Drain rice in a colander and rinse briefly under cold water. Cool rice in colander.

While rice is cooking, preheat oven to 350°F. In a shallow baking pan toast hazelnuts in middle of oven until lightly colored and skins are blistered, 10 to 15 minutes. Wrap nuts in a kitchen towel and steam 1 minute. Rub nuts in towel to remove loose skins (don’t worry about skins that don’t come off) and cool. Coarsely chop nuts

In a dry small heavy skillet toast cumin seeds over moderate heat, stirring, until fragrant and a shade or two darker, about 3 minutes. Transfer seeds to an electric coffee/spice grinder or mortar and pestle and grind fine.
Finely chop scallions and chop cilantro. In a large bowl combine rice, nuts, cumin, scallions and cilantro with remaining ingredients and toss well. Season salad with additional salt. Salad may be made 2 days ahead and chilled, covered. Bring salad to room temperature before serving and reseason if necessary. Serves 6 to 8.

Pecan Squares

pecansquares
adapted from Ina Garten

Ingredients
Crust:

1 1/4 pounds unsalted margarine, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Topping:
1 pound unsalted margarine
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup pareve whipping cream
2 pounds pecans, coarsely chopped
1 package chocolate chips
2 tablespoons margarine

Directions
Preheat the oven to 350 degrees F.
For the crust, beat the margarine and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping, combine the margarine, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the margarine is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the pareve cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars. Melt chocolate chips with the margarine. Dip the pecan squares in the chocolate so that half the bar is coated with chocolate. Let cool in the refrigerator. Serve cold or room temperature.

Hot and Sour Soup

hot-sour-soup

Ingredients

4 boxes Imagine pareve chicken broth
¼ cup soy sauce
1 pound fajita beef (or any small slices of beef stew meat)
1 tablespoon garlic chili sauce
¼ cup white vinegar
1 can bamboo shoots, drained
1 block tofu, drained and cut into small cubes
1 egg, beaten
2 scallions, diced
1 teaspoon toasted sesame oil

Preparation

Bring broth to a simmer in a medium-sized stockpot. Add soy sauce, meat and red chili sauce. Simmer for 20 minutes to ½ hour. Add vinegar, bamboo shoots and tofu. Keep simmering. In a slow stream pour beaten egg into soup and stir. Add scallions and sesame oil. Remove from heat and serve.

Teriyaki Chicken

Easy
This is another one of those simple recipes that everyone raves about.
4 chickens, cut in 1/8th’s
2 heaping teaspoons granulated garlic
2 teaspoons ginger
2 bottles (20 ounces each) Sesame Teriyaki Sauce

Preheat oven to 350 degrees. Place chicken skin side up in two baking pans and sprinkle with garlic and ginger. Bake for ½ hour. Remove from oven and pour sesame teriyaki sauce over the chicken. Return to over and bake, uncovered for another 1-1/2 hours.