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.

Eggless Round Challah

Ingredients

5 tablespoons dry active yeast (like Fleishman’s- not rapid rise)
2 cups sugar
5-1/2 cups very warm water
(mix all ingredients till foamy)

1 tablespoon vanilla extract
1 teaspoon of salt
1 1/2 cups canola oil
5 lbs bread flour ( I like Gold Medal Better for Bread in orange bag)

Directions

Place sugar, yeast and hot water in a very large bowl. Stir and let sit for 5 minutes.

Add oil, vanilla, salt and a few cups of flour. Stir until consistent. Keep adding flour until the dough becomes very stiff and then knead by hand. Gradually add all of the flour.

Knead in a large bowl till dough is consistent and smooth and not too sticky.

Shape and place in round pans. Don’t brush with egg wash if you’re preparing an eggfree challah.

Bake at 350 for 30 minutes

yield: about 5 round challahs

Tamar Warga, MS-CCC, SLP
Is a licensed and certified Speech Language Pathologist and a certifiably crazy mother of 10 (4 with food allergies). She is author of “A Taste of Sweetness” Rosh Hashana Food Allergy E-Cookbook and “A Taste of Freedom” Passover Food Allergy Cookbook. With all of her spare time, Tamar has recently taken up blogging- Kosherfoodallergies.blogspot.com “Where kosher Jews get allergy news.”

Maple Chicken

With all the rush of summer ending, school beginning and Yom Tov around the corner, you need some easy weeknight dinners. Here’s a great and flavorful chicken dish that takes almost no-time to prepare.

2 chickens, cut in 1/8th’s
1 cup pure maple syrup (not pancake syrup)
½ cup orange juice
¼ cup soy sauce
2 tablespoons minced fresh ginger
1 tablespoon minced fresh garlic
2 teaspoons sesame oil
½ teaspoon crushed red pepper
Garnish: minced scallions.

In a large freezer-strength Ziploc bag, stir together all marinade ingredients. Add chicken and seal bag. Shake to make sure all chicken pieces are immersed in liquid. Refrigerate for at least 1 hour and up to 4 hours.

Preheat oven to 350 degrees. Place chicken in a roasting pan and bake for 1-1/2 to 2 hours, basting every ½ hour. Garnish with scallions and serve over rice.

Moroccan Chicken and Butternut Squash Soup

Serves 4

1 tablespoon olive oil
1 cup chopped onion
3 (4-ounce) skinless, boneless chicken, cut into bite-sized pieces
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground red pepper
3 cups (1/2-inch) cubed peeled butternut squash
2 tablespoons tomato paste
4 cups chicken stock
1/3 cup uncooked couscous
3/4 teaspoon kosher salt
1 zucchini, quartered lengthwise and sliced into 3/4-inch pieces
1/2 cup coarsely chopped fresh basil
2 teaspoons grated orange zest

Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion, and cook for 4 minutes, stirring occasionally. Add chicken; cook for 4 minutes, browning on all sides. Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly. Add butternut squash and tomato paste; cook 1 minute. Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes. Stir in couscous, salt, and zucchini; cook 5 minutes or until squash is tender. Remove pan from heat. Stir in chopped basil and orange zest.

Sticky Toffee Pudding

Serves 6

This is special enough for company and simple enough for a mid-week family dessert. The caramel sauce is just so good and the dates make it a great Rosh Hashanah dessert.

Pudding
1/4 cup (1/2 stick) margarine, room temperature, plus more for pan
1-1/2 cups sifted flour plus more for pan
1-1/2 cups chopped pitted dates (about 6 ounces)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup sugar
1 teaspoon vanilla extract
2 large eggs

Sauce
1-1/4 cups (packed) light brown sugar
1/2 cup pareve whipping cream
1/4 cup (1/2 stick) unsalted margarine
1 teaspoon brandy (optional)
1/2 teaspoon vanilla extract
Pareve Whipped cream or vanilla ice cream

Pudding
Preheat oven to 350 °. Grease a large Bundt pan. Bring dates and 1 1/4 cups water to a boil in a medium heavy saucepan with tall sides. Remove from heat; stir in baking soda (mixture will become foamy). Set aside; let cool.

Whisk 1-1/2 cups flour, baking powder, and salt in a small bowl. Using an electric mixer, beat 1/4 cup margarine, sugar, and vanilla in a large bowl to blend (mixture will be grainy). Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture, and date mixture. Pour batter into Bundt pan.

Bake until a tester inserted into center of cake comes out clean, 40 –45 minutes. Let cool in pan on a wire rack for 30 minutes. Invert pudding onto rack. DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.

Sauce
Bring sugar, pareve cream, and margarine to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 3 minutes. Remove from heat; stir in brandy, if using, and vanilla. If preparing sauce ahead of time. Store in the refrigerator. Rewarm gently before using.

Cut cake into wedges. Serve with sauce and whipped cream.

Olive Oil Braised Leeks

photo by Tamar Adler

Serves 4

Another delicious way to serve leeks.

2 pounds leeks (about 5 medium), white and light-green parts only, halved lengthwise
12 small sprigs fresh thyme
1/4 cup extra-virgin olive oil
1 tablespoon dry white wine
Kosher salt

Position a rack in the center of the oven and heat the oven to 375°F.

Arrange the leek halves cut side down in a snug single layer in a shallow 8-inch square baking dish. Nestle the thyme sprigs among the leeks. In a small bowl, mix the olive oil, wine, and 1 tablespoon water and drizzle over the leeks. Sprinkle evenly with 1/2 teaspoon salt. Cover the baking dish tightly with aluminum foil.

Braise the leeks in the oven until completely tender and easy to pierce with a fork, about 45 minutes. Uncover the dish and continue to braise until the leeks are caramelized, about 15 minutes more. Remove the thyme sprigs and serve the leeks warm or at room temperature.

Teriyaki Chicken with Starfruit


¾ cup soy sauce
3/4 cup brown sugar
1/2 cup orange juice
2 tablespoons fresh ginger
1 tablespoon sesame oil
2 garlic cloves, minced
2 scallions, thinly sliced
3 tablespoons canola oil
8 chicken breasts, boneless, skinless, pounded thin
2 onions, sliced thin
3 starfruit, sliced 1/8 inch thick, seeds removed
Garnish: toasted sesame seeds

Combine the soy sauce, brown sugar, orange juice, ginger, sesame oil and garlic in a small saucepan and bring to a boil over medium-high heat. Immediately remove from heat and cool. Stir in scallions.

Heat oil in a large sauté pan over medium-high heat. Brown chicken on both sides, about 3 minutes per side. Remove chicken. Add onions to the same pan and cook until browned, about 10 minutes. Return chicken to the pan. Add starfruit and reserved sauce. Bring liquid to a boil, reduce heat to low and simmer for 10 minutes, until chicken is cooked through.

Serve chicken with sauce, reserving the starfruit and onions for the top. Sprinkle with sesame seeds.

Romaine Salad with Apples and Honey Balsamic Vinaigrette

Serves 8

6 cups romaine lettuce
2 apples, sliced
¼ cup craisins
2 scallions, sliced
In a large salad bowl, mix lettuce, apples, craisins, and scallions. Add dressing, toss and service.

Dressing:
1/2 cup balsamic vinegar
1/4 cup honey
1/4 cup olive oil
1 teaspoon soy sauce

Whisk together the vinegar, honey, olive oil, and soy sauce until the honey has dissolved, and the dressing is smooth.

Honey and Ginger Marinated Skirt Steak

Serves 4

Honey adds terrific sweetness to this salty cut of steak. Its great warm or room temperature with horseradish sauce

¼ cup soy sauce
1/3 cup honey
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1 tablespoons grated fresh ginger
½ cup canola oil
2 pounds skirt steak

Combine soy sauce, honey, vinegar, garlic, ginger and oil in a container with a tight lid. Shake well. Make diagonal cuts all along the steak on both sides. Place meat in a shallow baking dish and pour marinade over it. Cover and refrigerate for at least 4 hours.

Prepare the grill or grill pan on medium-high heat. Cook the steak about 6 minutes each side. Remove from heat and let rest 5 minutes before slicing. Conversely, broil for about 3- 5 minutes each side.

Slice steak thinly and serve with horseradish sauce.

Strawberry Orange Honey Sorbet

People often dismiss the recipes on the sides of the package because they presume they are as they were 50 years ago; Pour cream of mushroom soup over chicken and bake. Don’t dismiss them anymore because manufacturers have really worked hard to upgrade and refine these recipes. This one came from a jar of upscale gourmet honey and the flavor combinations really work.

½ cup apple juice
1 pint strawberries, sliced
¼ cup orange juice concentrate, frozen
2 tablespoons orange liqueur, optional
1/3 cup honey

In a blender combine apple juice, strawberries, orange juice, orange liqueur, and honey. Puree until smooth. Freeze in an ice cream maker according to manufacturer’s instructions. If you don’t have an ice cream maker, pour puree into a shallow dish and freeze for 1 hour. Remove from freezer and blend again. Refreeze until ready to serve.