Sweet Corn Salsa

This makes about 6 cups and keeps in the refrigerator for at least 4 weeks. It is more of a relish than a side but it brightens up the plate and adds flavor to everything it touches.

6 cups fresh corn kernels (usually requires 8 to 10 ears corn)
1 small head cabbage, chopped
1 red pepper, chopped
1 cup cider vinegar
½ cup sugar
½ small onion, minced
2 teaspoons celery seed
2 teaspoons mustard seed
1 teaspoon salt
1 teaspoon cumin seed
½ teaspoon turmeric
1/8 teaspoon crushed red pepper

Optional: chopped fresh cilantro

In a medium Dutch oven, combine all ingredients and bring to a boil. Reduce heat and simmer, uncovered, until vegetables are soft – about 20 minutes. Cool and pour into airtight containers. Store in refrigerator. Best served at room temperature. I like to stir in a little fresh cilantro right before serving – depends on your menu and your guests.

Glazed Apple Cake

3 Granny Smith apples, peeled and sliced
2 tablespoons lemon juice
1 cup sugar, divided
½ teaspoon cinnamon
1-1/2 cups flour
1 teaspoon baking powder
½ cup margarine, softened, divided
3 ounces tofutti cream cheese
2 eggs
1 teaspoon vanilla extract
2/3 cup nondairy creamer mixed with 1 teaspoon vinegar
¼ cup apricot preserves
2 teaspoons apple juice

Preheat oven to 350 degrees. Grease a 10-inch springform pan.
In a medium bowl, combine apples, lemon juice, ¼ cup sugar and cinnamon.
In a small bowl, combine flour and baking powder.
In a mixing bowl, beat remaining ¾ sugar, 6 tablespoons margarine and tofutti cream cheese and light and fluffy. Beat in eggs. Add flour mixture alternately with nondairy creamer mixture, beginning and ending with dry ingredients.

Pour into prepared pan. Arrange apples over batter. Melt remaining 2 tablespoons margarine and brush over apples. Bake for about 50 minutes or until tester inserted in center comes out with moist crumbs.

Combine preserves and juice and microwave on high until melted – about 30 seconds. Brush over apples. Cool.

Sweet Potatoes with Meringue

Serves 8
This is pretty easy but it makes a grand entrance.
3 pounds sweet potatoes
¼ cup brown sugar
3 egg whites, room temperature
¾ cup sugar
1 teaspoon cinnamon

Preheat oven to 400 degrees.

Bake potatoes for 1 hour. Cool, peel and dice. Toss with brown sugar and spread over bottom of 2-quart baking dish. Cover and bake for 25 minutes.

In the meantime, beat egg whites on high until soft peaks form. Gradually add sugar, continuing to beat, until stiff peaks form. Gently fold in cinnamon.

Heat broil to high. Carefully spoon meringue over potatoes and toast under broiler, watching carefully to prevent burning. This will take a few minutes tops!

Pomegranate-Flavored Lamb Shanks

Serves 6 to 8

8 lamb shanks
½ cup olive oil
1 onion, chopped
2 carrots, chopped
3 tablespoons minced fresh garlic
1 cinnamon stick
5 cups pomegranate juice
3 cups water
1 cup roasted pistachios, chopped
4 pears, halved

Preheat broiler.

Spread shanks in single layer on rimmed baking sheet. Broil until browned on all sides, turning as necessary – about 15 minutes. Set aside.

Reduce oven to 350 degrees.

In a large roasting pan, heat oil over medium-high heat. Add onions, carrots and garlic. Sauté until lightly browned – about 10 minutes. Add cinnamon stick, pomegranate juice and water and stir to combine. Add ¾ cup pistachios, pears and the reserved lamb.

Cover pan tightly and cook for 3 hours. Sprinkle with remaining chopped pistachios before serving. Good over couscous.

Roasted Peppers with Herbed Breadcrumbs

photo by David Loftus

Serves 6 -8

I tried this recipe from the August issue of Bon Appetit. It’s a nice twist on the more traditional roasted tomato gratin.

4 yellow or red bell peppers, cored, seeded, quartered lengthwise
6 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 cups small pieces of torn crustless white bread (such as ciabatta or challah; about 1/4 loaf)
1/2 cup flat-leaf parsley leaves
1/2 cup fresh basil leaves
1 tablespoon fresh oregano leaves
1 garlic clove, minced

Preheat oven to 400°. Line a rimmed baking sheet with foil. Combine peppers and 2 Tbsp. oil in a large bowl. Season with salt and pepper; toss to evenly coat. Place peppers, skin side up, on prepared baking sheet; cover tightly with foil. Roast until completely tender and wilted, 25–30 minutes.

Meanwhile, pulse bread, parsley, basil, oregano, garlic, and 3 Tbsp. oil in a food processor until fine, bright-green breadcrumbs form (you should have about 1 cup). Season to taste with salt and pepper; set aside. Uncover peppers and turn skin side down. Divide breadcrumb mixture among peppers. Drizzle topping with remaining 1 Tbsp. oil.

Roast, uncovered, until peppers begin to caramelize and breadcrumbs turn a deep golden brown, 30–40 minutes. (Peppers will start to get very dark on the bottom—that’s okay.) Transfer peppers to a serving plate. Serve warm or at room temperature.

Chocolate Pomegranate Bark

Serves 6

10 ounces bittersweet chocolate, broken into 1-inch pieces
1 cup pomegranate seeds
¼ teaspoon cinnamon
¼ teaspoon sea salt or kosher salt

Line a baking sheet with waxed paper or a silicone mat. Put the chocolate in a wide, shallow microwave-safe bowl and microwave on high until just start to melt, about 45 seconds. Stir the chocolate is completely melted and smooth, heating in additional 15-second intervals.

Gently stir half of the pomegranate seeds, cinnamon, and salt into the chocolate. Scrape the chocolate mixture onto the baking sheet and spread into an 8 x 10 inch rectangle. Sprinkle the remaining pomegranate seeds evenly over the top, pressing them into the chocolate.

Refrigerate until fully set, about 30 minutes. Break the bark into chunks with your hands and serve. Will keep in refrigerator for 5 days.

Cinnamon Apple Kugel


If you want an easy, moist and delicious kugel to make just before Yom Tov, look no further. Just make sure to save some for everyone else in the family!!

1-1/4 cups sugar, divided
¾ cup (1-1/2 sticks) margarine, softened
½ cup tofutti sour cream
2 eggs
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
2 cups peeled, chopped apples (about 2 large)
1 teaspoon cinnamon

Preheat oven to 350 degrees. Grease a 9 x 13-inch pan.

In a large mixing bowl, cream 1 cup sugar and margarine until light and fluffy. Beat in sour cream and eggs. Add flour, baking powder and baking soda and beat on low speed until incorporated. Stir in apples.

Pour batter into prepared pan and sprinkle with combination of remaining ¼ cup sugar and cinnamon.

Bake until tester comes out with just barely moist crumbs, about 60 minutes. Serve warm or at room temperature.

Zucchini Tarts

Makes 24 mini shells

Easy, delicious and elegant. This is a great way to use inexpensive and readily available zucchini.

Tart Shells:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening (use the Earth Balance shortening made with canola oil if you are health conscious)
1/4 cup plus 2 tablespoons water

Or use store bought mini tart shells

Filling:

4 medium zucchini, peeled and grated
1 teaspoon salt
1/4 cup margarine, divided
8 ounces fresh mushrooms, minced
1/4 cup minced onion
1 tablespoon dried basil
1/2 cup tofutti sour cream
1/4-1/2 teaspoon salt, to taste
1/4-1/2 teaspoon black pepper, to taste
hot sauce, to taste

For the shells: Combine the flour and salt in a mixing bowl; cut in the shortening with two forks or your fingers until the mixture resembles coarse crumbs. Sprinkle ¼ cup water evenly over the surface. Stir with a fork until the dough just sticks together (another 1-2 TB water may be necessary). Shape the dough into a ball. Break off pieces of dough approximately the size of ping-pong balls. Press each piece of dough into the bottom of an ungreased muffin cup of a standard-sized muffin pan, pushing the dough up to almost the top of the muffin cup. Make sure the dough is pressed tightly against the sides of the muffin cup as to prevent shrinkage while baking. Prick the bottom and sides of each tart shell several times with a fork. Bake at 400° for 10-12 minutes or until slightly browned. Let cool and remove each tart shell from the muffin pan, using a fork. 



For the filling: Place the zucchini and salt in a colander, stir to combine, and let sit for 20 minutes to drain out any liquid. Squeeze well to remove any remaining liquid and set zucchini aside. In a medium skillet, melt 2 tablespoons of margarine over medium heat. Add the mushrooms and cook until soft and most of the liquid has evaporated. Remove the mushrooms to a bowl and set aside. Heat the remaining 2 tablespoons margarine in the skillet. Add the onions and cook until softened. Add the zucchini and basil to the skillet and cook for 5 minutes. Add the mushrooms back in, when warm, remove from heat, stir in tofutti sour cream. Taste and add salt, pepper and hot sauce to taste. Fill the pastry shells with the mixture and serve warm. 



Store the zucchini and tart shells separately if not serving immediately. To warm, heat oven to 350 degrees. Fill shells with zucchini and rewarm 20 minutes.

Roasted and Smashed Potatoes

Serves 6 to 8

Love this rustic recipe from Bon Appetit.

2 pounds medium Yukon Gold or red-skinned potatoes (about 6 oz. each)
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil

Preheat oven to 350°. Wrap each potato individually in foil. Place on a rimmed baking sheet. Bake until tender, 45–60 minutes. Let cool slightly.

Unwrap potatoes and arrange on same baking sheet. Set another rimmed baking sheet over potatoes, rimmed side up, and press gently to smash potatoes without breaking them apart. Season with salt and pepper; drizzle with half of the oil. Carefully turn potatoes to coat.

Preheat oven to 500°. Roast potatoes for 15 minutes. Drizzle with remaining oil, turn to coat, and continue roasting until crispy and golden brown, 25–30 minutes.

Roasted Corn and Tomato Soup

Serves 4, can be doubled

I love the flavors of corn and tomato. The corn gives this a velvety texture and the tomatoes and chili powder enhance the flavor.

2 ripe but firm tomatoes
Kernels from 6 ears of fresh corn (about 3 cups)
2 red bell peppers
1 yellow onion, chopped
1 red onion, chopped
3 garlic cloves, minced
About 2 1/2 cups low-sodium chicken broth, plus more as needed
1 teaspoon chipotle chili powder or regular chili powder
2 tablespoons salt
1 cup pareve cream or pareve milk
Sliced avocado for garnish
Extra-virgin olive oil for drizzling
Paprika for garnish

Preheat an oven to 375°F.

Put the tomatoes in a lightly greased glass baking dish. Roast until the skins darken and the tomatoes are caramelized, about 30 minutes. Remove from the oven and let cool. Keep the oven on.



Spread the corn in a single layer on a baking sheet. Roast until the edges begin to turn golden brown, 10 to 15 minutes. Meanwhile, when the tomatoes are cool enough to handle, peel off the skins and discard. Set the flesh, with the juices, aside in the baking dish. Remove the corn from the oven and let cool.


Cut bell peppers in half. With cut side down, place the peppers on a baking sheet and roast for 30 – 35 minutes or until the skin is brown and peppers are shriveled. 
 Transfer the peppers to a brown paper bag and close tightly. Let stand for 15 minutes, then remove the peppers from the bag. Remove and discard the skins, core and seeds.



In a soup pot, combine the tomatoes, bell peppers, yellow and red onions, garlic and corn, reserving a handful of the roasted corn for garnish. Add just enough broth to cover the vegetables and bring to a boil over high heat. Reduce the heat to medium-high and cook until the vegetables are very tender, about 10 minutes. Stir in the chili powder and salt.

Using an immersion blender, blend the soup until smooth. While blending, slowly drizzle in the cream. Ladle the soup into individual bowls. Garnish each portion with a couple of avocado slices, a few drops of olive oil, a scattering of the reserved roasted corn and a sprinkle of paprika. Serve hot. Serves 4.


Butter Lettuce with Apples and Pomegranate Seeds

Serves 4, can be doubled

Vinaigrette
2 tablespoons cider vinegar
1 tablespoon honey
1 tablespoon finely chopped shallot
1-1/2 teaspoons Dijon mustard
1/3 cup vegetable oil
Kosher salt and freshly ground black pepper

Salad
2 heads of butter lettuce leaves, gently torn
1 Honeycrisp or Fuji apple, quartered, cored, thinly sliced
Kosher salt and freshly ground black pepper
1 cup pomegranate seeds
1/4 cup tarragon leaves, optional

Vinaigrette
Whisk first 4 ingredients in a medium bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.

Salad
Place lettuce in a large bowl. Add vinaigrette, walnuts, and apple; toss to coat. Season with salt and pepper. Garnish with pomegranate seeds, and tarragon.

Beet, Orange and Fennel Salad

Serves 6

If you like the bold flavors of the fall like orange, fennel or beet, this is a great one to try. It is so colorful that it looks great on the plate.

2 medium red beets, tops trimmed
2 medium golden beets, tops trimmed (if unavailable, use red beets
3 oranges
1 tablespoon fresh lemon juice
1 tablespoons fresh lime juice
1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
Good-quality extra-virgin olive oil (for drizzling)
Kosher salt and pepper to taste
Garnish with 1/4 cup loosely packed fresh cilantro

Preheat oven to 400°. Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.

Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard peel and pith. Working over a medium bowl, cut between membranes of 2 oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining 2 oranges crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.

Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with kosher salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.

Green Beans with Tomatoes and Nicoise Olives

Serves 6

You can use kalamata olives or other black olives in place of Nicoise olives if they are hard to find.

1 pound green beans, trimmed
1 cup halved cherry tomatoes
2 tablespoons extra-virgin olive oil
1-1/2 tablespoons red wine vinegar
1 tablespoon minced shallots
1/2 cup pitted, chopped Niçoise olives
A pinch of dried thyme

Kosher salt and freshly ground black pepper

Bring a medium pot of well-salted water to a boil over high heat and cook the green beans until crisp-tender, about 3 minutes; drain and cool under cold running water. In a large bowl, combine the beans with the cherry tomatoes.

In a small bowl, whisk the olive oil, vinegar, and shallots. Stir in the olives, thyme, and salt and pepper to taste. Toss the vegetables with the vinaigrette, adjust the seasoning, and serve.

Cola London Broil

Serves 10

This is an easy meat dish for Shabbos or Yom Tov day. It is marinated overnight and then grilled and sliced. The cola tenderizes the meat so it stays moist even when sliced and served at room temperature.

1 cup cola
1/4 cup red-wine vinegar
1/2 small white onion, grated
1-1/2 tablespoons garlic, chopped (from 3 garlic cloves)
Coarse salt and freshly ground pepper
1/4 cup canola oil, plus more for grill
1 London broil (5 to 6 pounds; 2 1/2 inches thick)

Combine cola, vinegar, onion, garlic, 1 teaspoon pepper, and the oil in a bowl. Place steak in a large resealable plastic bag, and pour marinade over steak. Refrigerate overnight or at least 8 hours.

Remove steak from marinade, and discard marinade. Season with 1 tablespoon salt and 1 teaspoon pepper.

Preheat grill to medium-high, and brush grates with oil. Grill steak until internal temperature reaches 115 degrees for medium-rare 10 to 11 minutes per side. Transfer steak to a cutting board, and let rest, tented with foil, at least 15 minutes. Very thinly slice steak against the grain, and serve warm or at room temperature.

Chicken stuffed with Pareve Herbed Cheese and Olives

Serves 4 but doubles easily

This chicken is great warm or at room temperature. It works so well with the new Tofutti Pareve Ricotta Cheese. It is great accompanied by garlicky spinach or green beans.

4 boneless, skinless chicken breast halves (about 1-1/2 lb. total)
Kosher salt and freshly ground black pepper
4 ounces pareve tofutti ricotta cheese
2 tablespoons coarsely chopped pitted Kalamata olives
2 teaspoons finely grated lemon zest (from 1 large lemon), divided
1-1/2 teaspoons minced fresh rosemary
1/2 cup flour
6 tablespoons margarine, cut into 6 pieces
1 tablespoon olive oil
3 tablespoons minced shallots
1-1/2 tablespoons balsamic vinegar
2 tablespoons chicken broth

With a boning knife, cut a wide pocket into the thickest part of each chicken breast half, taking care not to cut all the way through. Season the chicken evenly on both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.

In a small bowl, mix the tofutti ricotta cheese, olives, and 1 teaspoon each lemon zest and rosemary. Stuff the pockets with the ricotta mixture and pin each shut with two toothpicks. Spread the flour in a shallow bowl and dredge the chicken in the flour, shaking off the excess.

Heat 1 tablespoon of the margarine and the oil in a 12-inch heavy-duty skillet over medium-high heat until the foam from the butter subsides. Add the chicken and cook, flipping once and adding another 1 tablespoon margarine halfway through cooking, until golden-brown and cooked through (reduce the heat to medium if necessary), 14 to 16 minutes total. Transfer to plates and remove the toothpicks.

While the chicken cooks, melt 1 tablespoon margarine in an 8-inch skillet over medium-high heat. Add the shallots and cook, stirring, until softened, about 3 minutes. Add the vinegar and boil until syrupy, about 3 minutes. Add the broth and boil for 1 minute more. Off the heat, whisk in the remaining 3 tablespoons margarine, remaining 1 teaspoon lemon zest, and remaining 1/2 teaspoon rosemary. Serve the chicken drizzled with the sauce.

Curried Salmon Mousse

photo by Annabelle Breakey


Serves 8 – 10

This is a great alternative for a Kiddush or a perfect first course. I also serve it for Shalosh Seudas. They literally scrape it from the dish. Serve with crackers or sliced vegetables.

1/2 cup dry white wine
2 teaspoons salt, divided
1 pound rinsed salmon fillet
1 tablespoon vegetable oil
1 cup chopped shallots
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1 teaspoon curry
1/2 teaspoon chili garlic sauce or Sriracha sauce
1/3 cup coconut milk
1/4 cup tofutti cream cheese
1-1/2 teaspoons sugar
1 teaspoon kosher salt
1/4 cup lime juice
Fresh chives, chopped

Boil 2 cups water, wine, and 1 tsp. salt in a medium frying pan. Simmer fish just until opaque. Drain, cool, skin, and flake. Set aside.

Pour oil into another pan and heat over medium heat. Cook shallots, garlic, ginger and curry until softened. Stir in chili garlic or Sriracha sauce; cook 1 minute.

Whirl shallot mixture in a food processor. Add coconut milk, tofutti cream cheese, sugar, and salt until smooth. Pulse in salmon, then lime juice. Serve chilled, topped with chives.

Beet and Apple Soup


The bright red color of this soup makes it particularly festive and appealing.

8 medium beets, peeled and chopped
6 cups chicken broth
1 small onion, chopped
1 small potato, peeled and chopped
1 Granny Smith apple, chopped
2 tablespoons sherry
Salt and pepper to taste

Garnish: Tofutti sour cream, Roasted beets, diced

In a large Dutch oven, combine beets, broth, onion, potato and apple.  Bring to a boil.  Reduce heat and simmer, covered, for about 30 minutes.  Cool slightly.

 

Using a hand immersion blender, purée mixture.  Stir in sherry and salt and pepper.  Gently reheat.

 

Garnish with a dollop of sour cream and a few roasted beets, if desired.

 

Baked Apple Crisps

This is a delicious dessert that’s a little lighter than cake but still has a lot of sweetness.

Serves 8

1 cup old-fashioned oats
2/3 cup brown sugar
4 tablespoons flour
4 tablespoons margarine, melted
8 large baking apples
2 cups cranberry-apple juice

Preheat oven to 350 degrees.

In a medium bowl, combine oats, brown sugar, flour and margarine. Mix well.

Cut a ½-inch slice from the top of each apple. Remove core and seeds (sometimes a melon baller helps if you don’t have the right tool). Place apples in a 9 x 13-inch baking dish.

Spoon oat mixture into center and on top of each apple. Pour juice over apples. Bake until tender – about 1 hour, basting every 20 minutes. Best served warm. Better served with pareve vanilla ice cream.

Baked Fennel with Thyme

photo: noblepig.com

This dish is simple but delicious.

4 bulbs fennel, trimmed and split lengthwise
1 tablespoon margarine, softened
¼ teaspoon kosher salt
1/8 teaspoon black pepper
4 sprigs fresh thyme

Preheat oven to 450 degrees. Lightly grease an 8-inch square baking dish.

In a medium pot, cover fennel with water and bring to a boil. Reduce heat and simmer until tender –about 15 minutes. Place fennel, cut side down, on paper towels and drain.

Place fennel in prepared dish and brush with margarine. Season with salt and pepper and top with thyme. Bake, uncovered, for about 20 minutes.

Cod with Citrus Chili Glaze

photo by Annabelle Bleakley

Serves 4

I like serving Cod as an entre or as a main course. I am often looking for an alternative to salmon or sole. This recipe works with any hearty white fish like Mahi Mahi or Halibut too.

1/2 cup sake or rice wine
1/4 cup mirin (sweet sake)
3 tablespoons chopped onion
1 tablespoon minced garlic
Juice and zest of 1 orange
Juice and zest of 1 lime
1 teaspoon lemon zest
1/4 cup Asian chili sauce ( I use a sweet one)
4 scallions, cut in long strips
4 (quarter-size) slices fresh ginger
4 pieces (4 ounces each) Cod
1/2 cup cilantro sprigs

Set a steamer in a pot with 2 inches water underneath. Bring water to a boil.

In a small saucepan bring sake and mirin to a boil and heat until reduced to half. Reduce heat to medium and add onion, garlic, juices, and zests. Cook 3 minutes; add chili sauce and cook until thickened, 10 minutes.

Put scallion strips and ginger in steamer. Top with fish; cook, covered, until just opaque in center, 8 minutes. Serve with a drizzle of sauce and the cilantro.

Mushroom Wellington Cups

photo by Jonathan Lovekin


Serves 6

Leave it to Martha Stewart to come up with this cute appetizer or side dish (I served it as a side). They are very flavorful and attractive on the plate. They do not freeze or store well though. If it’s a Yom Tov day, you can prepare everything ahead of time and just bake them before serving.

4 tablespoons unsalted margarine, plus 4 to 6 tablespoons unsalted margarine, melted
1-1/4 pounds small cremini or button mushrooms, sliced
6 garlic cloves, minced
2/3 cup dry white wine
2 tablespoons all-purpose flour
1/2 cup pareve whipping cream
Coarse salt and freshly ground pepper
5 sheets (12 by 16 1/2 inches) frozen phyllo dough, thawed

Preheat oven to 375 degrees. Melt 4 tablespoons margarine in a large skillet over high heat. Cook mushrooms for 6 minutes. Add garlic. Cook until mushrooms are golden brown, about 1 minute more. Add wine. Cook, stirring and scraping browned bits from bottom of pan with a wooden spoon, until wine evaporates, about 3 minutes. Sprinkle flour over mixture and stir to combine. Add pareve cream. Cook until slightly thickened, about 1 minute. Season with salt and pepper. Let cool for 15 minutes.

Lay 1 phyllo sheet on a work surface (keep remaining phyllo covered with a damp towel). Lightly brush sheet with melted margarine. Top with 1 sheet; brush with margarine. Repeat with remaining 3 sheets, leaving top without margarine..

Cut phyllo stack into six 5 1/2-by-6-inch pieces. Nestle each into a cup of a standard muffin tin. Spoon 2 heaping tablespoons mushroom mixture into each. Bake until golden, 14 to 16 minutes.

Simple Roasted Pomegranate Chicken

Serves 8

This is super easy and really moist chicken. It has a nice color and pretty pomegranate seeds all around. Adults and kids request it over and over.

1/2 cup olive oil
2 tablespoons minced garlic
2 (3-1/2 to 4-pound) chickens, quartered
½ cup pomegranate juice
1/2 cup dry white wine
Juice of 2 lemons, about 4-5 tablespoons
2 tablespoons cinnamon sugar
2 – 3 tablespoons pomegranate seeds
1 teaspoon kosher salt
½ teaspoon black pepper

Preheat oven to 375 degrees F.

In a cup, mix oil and garlic. Brush garlic oil over chicken.

Place chicken in a shallow baking dish. Bake for 45 minutes, basting several times with pan juices, until skin is browned and juices run clear when a thigh is pierced at thickest part with a fork.

In a small saucepan, mix pomegranate juice, wine, lemon juice, and cinnamon sugar. Bring to a boil over high heat. Reduce heat to low and cook 5 minutes. Season sauce with salt and pepper.

Mississippi Mud Pie, Another Version


Serves 12- 16

My daughter made this cake for Shabbos last week and it was a big hit. Its easy and fun for adults and kids.

2 cups sugar
1/2 teaspoon salt
2 cups all-purpose flour
1 stick margarine
1/2 cup vegetable oil
1/2 cup cocoa
1/4 cup water
2 eggs
1 teaspoon baking soda
1/2 cup pareve milk or soymilk
1 tablespoon white vinegar
2 teaspoons vanilla extract
1 bag miniature marshmallows

Icing:
1 stick margarine, softened
3 tablespoons cocoa
6 tablespoons pareve milk
1 (1-pound) box confectioners’ sugar
1 cup chopped pecans or walnuts
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.

Combine the sugar, salt, and flour in a large mixing bowl. Bring the margarine, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.

Beat together the eggs, baking soda, pareve milk or soymilk, vinegar and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.

While the cake is baking, make the icing by melting the margarine in the cocoa and pareve milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners’ sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.

Roast Game Hens with Pineapple Glaze

8 (1-¾) pound Cornish game hens
6 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 (8-ounce) can crushed pineapple, drained
½ cup maple syrup
¼ cup lemon juice
3 tablespoons Dijon mustard
1 tablespoon soy sauce

Preheat oven to 350 degrees. Arrange hens, breast side up, in 2 9 x 13 baking pans. Drizzle hens with oil and sprinkle with salt and pepper. Bake uncovered for 25 minutes.

In a medium saucepan, whisk pineapple, maple syrup, lemon juice, mustard and soy sauce. Baste hens with pineapple mixture and cook for an additional 45 minutes, basting every 20 minutes with more glaze.

Transfer hens to serving platter. Pour pan juices and any remaining pineapple glaze into a saucepan. Bring to a boil. Reduce heat to medium and cook until pineapple sauce is reduced to about 2/3 cup, about 8 minutes.

Serve sauce with hens.

Orange and Soy Glazed Ribs

Serves 4 – 6

Citrus is easy to find all year so these ribs are not just for the summer. They freeze well.

3-1/2 pounds ribs, cut between bones into individual ribs (18–20 ribs)
1 cup soy sauce, divided
9 garlic cloves, minced, divided
2 teaspoons cumin, divided
2 teaspoons crushed red pepper flakes, divided
3 tablespoons vegetable oil
6 scallions (white and light-green parts separated from dark-green parts), finely chopped
1-1/2 cups fresh orange juice plus zest from 1 orange
3 tablespoons honey
Zest from 1 lemon
Zest from 1 lime

Place ribs, 1/2 cup soy sauce, 3 minced garlic cloves, 1 tsp. cumin, and 1 tsp. red pepper flakes in a large pot; add water to cover completely. Bring to a boil and immediately reduce to a simmer. Cover with lid ajar; cook until ribs are tender, about 2 hours. Drain ribs; set aside for 10 minutes.

Meanwhile, heat oil in a small saucepan over medium heat; add remaining teaspoon cumin and remaining teaspoon red pepper flakes. Toast lightly until fragrant, about 30 seconds; add remaining 6 minced garlic cloves and white and pale-green scallions. Sauté until just soft, about 2 minutes. Add remaining 1/2 cup soy sauce, orange juice, and honey. Bring to a boil and cook until sauce is thick, 12–15 minutes.

Preheat broiler. Line a rimmed baking sheet with foil. Place ribs on prepared sheet; brush with sauce. Broil until sauce bubbles, 2–3 minutes. Turn, brush with additional sauce, and broil until ribs are heated through and sauce is bubbling, 2–3 minutes longer. Transfer to a platter. Drizzle with remaining sauce. Sprinkle dark-green scallions and citrus zest over.