Cucumber Salad with Coconut

Serves 6 – 8

1 tablespoon vegetable oil
2 cups 1/4-inch-thick slices peeled cucumber (I use English or Persian any cucumbers)
Kosher salt and freshly ground black pepper
2 small tomatoes, peeled, and coarsely chopped
4 scallions, thinly sliced
2 red or green jalapenos (with seeds if you like it spicy), thinly sliced
1 garlic clove, smashed
1/2 cup unsweetened coconut milk
1-1/2 teaspoons honey
1/4 cup fresh cilantro leaves
Fresh lime juice

Heat oil in a medium saucepan over medium heat. Add cucumber. Sauté until beginning to soften, about 1 minute. Season with kosher salt and freshly ground black pepper.
Add tomatoes, scallions, chiles and garlic. Sauté until vegetables are soft, 2–3 minutes.
Add coconut milk and honey; simmer until vegetables are cooked through, 2–3 minutes. Stir in cilantro leaves and a squeeze of fresh lime juice. Season with salt and pepper.
Serve with rice, if desired.

Roasted Squash with Cinnamon and Spices

Serves 6

This is an easy side dish that combines terrific fresh flavors. It can be prepared ahead of time and rewarmed before serving.

3 pounds butternut squash (or other variety), washed, and peeled
8 tablespoons (1 stick) unsalted margarine
2 tablespoons dark brown sugar
3 tablespoons molasses
Kosher salt and freshly ground black pepper
1 teaspoon ground ginger
1 (1 to 2-inch) piece fresh ginger, peeled and finely grated
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
¼ cup orange juice

Preheat oven to 400 degrees F.
Cut the squash into large pieces. Arrange in a single layer on 1 or 2 baking sheets.
In a small saucepan, over medium heat, add the margarine. Wait until the margarine starts to turn a light brown color. Remove from the heat and immediately pour half over the squash sections. Reserve the rest. Sprinkle the squash with the brown sugar and molasses and season with salt and pepper, to taste. Sprinkle the ground (dry) ginger, fresh grated ginger, cinnamon, nutmeg, and orange juice over the squash. Fill the bottom of the baking sheet(s) with about 1-inch of water to create steam while the squash bakes in the oven. Cover the baking sheets with aluminum foil and seal the edges tightly.

Put the tray in the center of the oven and bake, undisturbed, for 30 to 45 minutes. To check for doneness, pierce 1 squash section with the tip of a small knife. The knife should slide in and out easily. When the squash is tender, remove the pan from the oven and carefully peel back the foil. Drizzle with the remaining margarine.Transfer to a serving platter and serve.

Peanut Butter Pie, Another Version


Serves 10

We just can’t help it! Yes we are sharing another peanut butter dessert. They are so popular though and when we try a good one we just have to share it. Check out the other peanut butter desserts too!

6-1/2 ounces chocolate wafers
1 tablespoon sugar
10 tablespoons unsalted margarine, room temperature, divided
1 ½ cups peanut butter
¾ cup powdered sugar
1 teaspoon vanilla extract
2 ounces good quality bittersweet chocolate, chopped
1/4 cup plus 1 tablespoon pareve whipping cream

Preheat the oven to 350 degrees F.

In the bowl of a food processor, combine the wafers and 1 tablespoon sugar. Process until the wafers are fine crumbs. Melt 6 tablespoons of the margarine and drizzle into the crumb mixture. Pulse to combine. Press this mixture into the bottom, up the sides and just over the lip of a 9-inch pie pan. Place in the oven on the middle rack and bake for 10 minutes. Remove from the oven and cool completely.

After the crust has cooled, place the peanut butter and remaining margarine into the bowl of the food processor. Process for 1 minute. Add the powdered sugar and vanilla and process for another 1 1/2 to 2 minutes or until smooth. Carefully spread the mixture into the pie shell and return to the oven to bake for 10 minutes. Remove from the oven and allow to cool while preparing the topping.

Place the pareve whipping cream into a heat-proof bowl and microwave on high just until simmering, approximately 30 seconds. Remove the cream from the microwave and add the chocolate. Make sure the chocolate is completely submersed in the cream. Allow to sit for 2 minutes. Gently whisk until the chocolate is melted and combined with the cream, approximately 2 to 3 minutes.

Spread the chocolate mixture over the pie and chill in the refrigerator for 1 1/2 hours before serving.

Updated Sloppy Joe with Turkey

Serves 8 – 10

This is a great week night dinner. Easy and fast preparation, and fun to eat for both adults and kids.

3 tablespoons olive oil
3 pounds ground turkey
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
Kosher salt and black pepper
5 cloves garlic, grated
2 green bell peppers, diced
1 large onion, finely diced
1 (28-ounce) can crushed tomatoes
14 ounces tomato purée
1 cup ketchup
4 tablespoons brown sugar
3 tablespoons Dijon mustard
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
24 small rolls, lightly toasted

In a large skillet, add the olive oil and ground turkey, sprinkle with the garlic powder, onion powder, paprika, salt and pepper and cook, breaking up with the back of a wooden spoon, until the meat is no longer pink, about 5 minutes. Add the garlic, bell peppers and onions and season with salt and pepper. Cook until the vegetables soften, about 5 minutes. 

Add the crushed tomatoes, tomato puree, ketchup, brown sugar, mustard, vinegar and Worcestershire sauce. Bring the mixture to a boil, reduce to a simmer and cook, stirring occasionally, until the sauce thickens up, 10 to 15 minutes. Serve warm on potato rolls.

Fried Chicken Livers

photo: ichoosethesun.com

Liver – you either love it or you hate it. For those of you, like me, who love it, here’s great appetizer.

Serves 4 to 6

1 pound chicken livers, cut into small pieces
1 cup flour
½ teaspoon pepper
¼ cup olive oil
¼ cup margarine
1 onion, chopped
½ cup red wine

Coat livers in flour and pepper. In a large skillet, heat oil and margarine over medium-high heat. Add livers and onion and sauté until browned, stirring constantly. Add wine and just bring to a simmer. Serve immediately. (can be reheated and served later)

Chex Muddy Buddies

photo: notacult.com

I don’t love these but my kids do and since they can make it themselves, I don’t usually interfere…

9 cups any type of Chex cereal (a mixture is nice)
1 cup semisweet chocolate chips
½ cup creamy peanut butter
¼ cup margarine
1 teaspoon vanilla extract
1-1/2 cups powdered sugar

Place cereal in a large bowl. In a small saucepan or a microwave, melt together the chocolate chips, peanut butter and margarine. Stir until smooth. Stir in vanilla. Pour over cereal and toss to coat. Place whole mixture in freezer-strength large Ziploc bag. Add powdered sugar and seal bag. Shake to coat.

Quick Chicken and Corn Soup


An easy weeknight dinner made with leftover Shabbos chicken and some fresh corn.
1 pound leftover chicken, cut into pieces
1 onion, chopped
3 potatoes, peeled and chopped
1 (32-ounce) box chicken broth
4 ears corn, kernels removed
1 cup nondairy creamer

In a medium stock pot, place onion, potatoes and broth.  Bring to a boil; reduce heat and simmer for about 20 minutes or until potatoes are soft. Remove from heat.

With a hand immersion blender, purée soup, leaving a few chunky pieces.
Stir in corn kernels, creamer and chicken.  Return to heat and cook over low to medium heat for about 10 minutes.

If you are a corn soup fan, you might like this version as well.

Red Potato Salad


A popular summer dish, perfect alongside barbecued meat.

4 cups red potatoes, sliced peeled, cooked and drained
1 stalk celery, diced
1 scallion, minced
2 radishes, thinly sliced
1 cup tofutti sour cream
2 tablespoons cider vinegar
1 envelope Good Seasons Italian dressing

In a large bowl, gently combine the potatoes, celery, scallion and radishes.
In a small bowl, whisk together the sour cream, vinegar and dressing. Pour over potato mixture and toss to coat. Cover and refrigerate until ready to serve.

Butterscotch Brownies

Yield: 24 brownies

There are many competing version of this delicious dessert; here’s yet another to add to your repertoire.
Bottom Layer:
1/3 cup margarine
1-1/3 cups shredded coconut
¾ cup chopped toasted pecans
2/3 cup brown sugar

Second Layer:
½ cup margarine
1 cup brown sugar
½ teaspoon baking soda
3 eggs
½ teaspoon vanilla extract
1-1/2 cups flour
½ cup chopped toasted pecans
½ cup tiny marshmallows

Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch baking pan.
In a small saucepan, heat the margarine, coconut, pecans and brown sugar until margarine is melted. Press onto bottom of prepared pan.

In a large bowl, beat the margarine, brown sugar and baking soda until light and fluffy. Beat in eggs and vanilla. Add flour and mix until combined. Stir in pecans and marshmallows. Spread carefully over bottom layer.

Bake for about 20 minutes or until lightly browned. Cool in pan on wire rack before cutting into bars.

Shaved Carrot and Pear Salad with Curry Vinaigrette

Serves 6

This is a Giada De Laurentis recipe that I have been making for Shabbos lunch. It has great flavor. The sweet pears and carrots are a great contrast to the curry vinaigrette.

1-1/2 pound large carrots, trimmed and peeled (about 8 carrots)
2 firm pears (recommended: D’Anjou)
2 tablespoons chopped fresh parsley leaves
2 tablespoons white wine vinegar
1 tablespoon curry powder
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices. Quarter, core, and stem the pears. Using a knife, slice into very thin strips. Place the carrot and pear slices in a large bowl with the chopped parsley.

In a blender combine the white wine, curry powder, honey, salt, and pepper and blend to combine. With the machine running add the olive oil. Pour the dressing over the carrots and pears. Toss to combine and serve immediately.

Sugar Snap Peas with Sweet Onion Vinaigrette

1 pound sugar snap peas
1¼ cups (about 5 ounces) chopped sweet onions, preferably Vidalia
3 tablespoons honey
1 tablespoon each fresh lemon juice
1 tablespoon Dijon mustard
¾ teaspoon salt
½ cup extra-virgin olive oil
2 teaspoons poppy seeds
1/3 cup toasted pine nuts

In a large pot of boiling, salted water, cook sugar snap snow peas until crisp-tender, about 2 minutes. Drain and rinse under cold water and pat dry.

Using a food processor, pulse chopped sweet onion with honey. Add fresh lemon juice and Dijon mustard and salt, then process until smooth.

With the machine on, slowly add extra- virgin olive oil until combined. Transfer to a large bowl and stir in poppy seeds. Add the sugar snap snow peas and pine nuts and toss. Serve chilled or at room temperature.

This also makes a great salad dressing.

Sautéed Chicken with Onion Jam

This is a great Shabbos day chicken. I also like it warm but the jam adds tons of flavor to the sautéed or grilled chicken breast.

Serves 4
2 teaspoons olive oil
5 cups vertically sliced red onion
1 tablespoon chopped fresh thyme
1 garlic clove, minced
1-1/2 tablespoons balsamic vinegar
1/4 teaspoon salt
1 tablespoon chopped fresh chives
1 tablespoon margarine
1 teaspoon fresh lemon juice
1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, thyme, and garlic to pan; sauté 8 minutes, stirring frequently. Add balsamic vinegar and 1/4 teaspoon salt. Cover, reduce heat, and cook 15 minutes or until onion is very tender, stirring occasionally. Remove from heat; stir in chives, margarine, and lemon juice. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil; swirl. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; sauté 6 minutes on each side or until done. Serve with jam.

Chocolate Oatmeal Moon Pies

Makes 18

COOKIES
1-1/4 cups unbleached all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2-1/4 cups old-fashioned oats
1 cup dried craisins, chopped (optional)
1 cup pecans, chopped
3/4 cup semisweet or bittersweet chocolate (4 ounces), chopped into chocolate chip-size chunks
3/4 cup (1-1/2 sticks) unsalted margarine, room temperature
1-1/2 cups (packed) dark brown sugar
1 large egg
1 teaspoon vanilla extract
2 (7-ounce) jars marshmallow fluff

CHOCOLATE DIPPING SAUCE
1/2 cup semisweet or bittersweet chocolate (2 1/2 ounces), chopped
1 tablespoon honey
1/2 cup pareve whipping cream

COOKIES
Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 3 baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt in a medium bowl. Combine oats, craisins, pecans, and chocolate in a large bowl.

Using an electric mixer, beat margarine and sugar in another large bowl, occasionally scraping down sides of bowl, until smooth, about 2 minutes. Add egg and vanilla and beat to blend. Scrape down sides of bowl. With machine running at low speed, gradually add flour mixture; beat just to blend. Stir in oat mixture with a wooden spoon just to blend.

Using a 1-oz. ice cream scoop or scooping out 2 level tablespoonfuls of dough, measure dough into 36 portions. Divide among baking sheets. Using your hands, gently press down on each dough ball until 1/2″ thick.

Bake cookies for 12 minutes. Rotate sheets front to back and top to bottom; continue baking until cookies are golden brown and edges have begun to set but centers are still soft (cookies will appear underdone and shiny in centers), 7–8 minutes longer. Do not overbake. Let cookies cool on baking sheets.

Spread 1 tablespoon marshmallow creme on bottom of 18 cookies. Sandwich with remaining cookies.

CHOCOLATE DIPPING SAUCE

Place chocolate and honey in a medium bowl. Bring pareve cream just to a boil in a small saucepan. Pour over chocolate and honey; let stand for 1 minute; stir until melted and smooth. Drizzle over cookies or serve alongside sandwich cookies for dipping.

Salmon Burgers with Lemon-Honey Mustard Sauce

Serves 4
For Burgers:
2 teaspoons freshly chopped parsley leaves
1/2 Vidalia onion, diced
2 eggs
1/2 cup panko bread crumbs
1/2 teaspoon cracked black pepper
1 teaspoon kosher salt
1 lemon, zested
4 tablespoons Lemon Honey Mustard, recipe follows
2 (6-1/2-ounce) cans Alaska skinless and boneless pink salmon, drained well
2 tablespoons canola oil

Preheat oven to 400 degrees F.

In medium bowl, combine, parsley, onions, eggs, panko, black pepper, salt, lemon zest and lemon honey mustard together. Add drained salmon and mix well together. Make 4 patties and set aside.

In a large skillet on medium, heat 2 tablespoons of oil. Place burgers in skillet. Cook over medium heat until browned. Turn and brown other side. Place in oven for 3 to 4 minutes. Serve with additional honey mustard sauce on top.

Lemon-Honey Mustard:
1/4 cup Dijon mustard
1 heaping tablespoon honey
1 tablespoon fresh orange juice
1/2 teaspoon lemon zest
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper

Whisk together in a small bowl the mustard, honey, orange juice, lemon zest, lemon juice and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld.

Easy Cheese Danishes

photo: bakingthroughmsbh

If you bought too much cream cheese in anticipation of Shavuos, this is the perfect use of the “leftovers”. And if you didn’t buy too much, these are still a delicious morning or afternoon snack.

1 (8-ounce) package cream cheese (I always prefer whipped)
1 egg yolk
1 teaspoon vanilla extract
1 cup powdered sugar
12 – 18 puff pastry squares

Preheat oven to 325 degrees. Lightly grease 12 muffin tins. (If you have extra filling, grease some extra tins)

In a medium mixing bowl, beat together the cream cheese, egg yolk, vanilla and powdered sugar until smooth and creamy.

Place 1 puff pastry square in each muffin cup. Fill with 1 to 2 tablespoons cream cheese mixture. Press corners of puff pastry together over filling and twist to seal.

Bake for about 25 minutes, or until golden.

Really Yummy Macaroni and Cheese

1 pound cavatappi (you can use elbow macaroni if you can’t find this), cooked and drained
6 tablespoons butter
½ cup flour
4 cups milk
1 teaspoon dry mustard
¼ teaspoon cayenne
Dash Tabasco
3 cups grated cheddar cheese
¾ cup grated mozzarella

Topping:
1-1/2 cups crushed potato chips
1 cup grated cheddar
½ cup grated mozzarella
¼ cup imitation bacon bits

Preheat oven to 375 degrees. Grease a 9 x 13-inch pan.

In a large saucepan, melt the butter over low heat. Whisk in flour until blended. Gradually whisk in milk until sauce is thickened. Stir in mustard, cayenne and hot sauce. Stir in cheddar, mozzarella and cooked pasta and toss until well mixed. Pour into prepared pan.

In a small bowl, combine all topping ingredients and sprinkle over pasta. Bake for about 45 minutes, or until top is brown and beginning to crisp.

Raspberry Almond Muffins

These are a little more effort but they are worth it. They taste almost like sufganiyot.

Yield: 12 to 14 muffins

Batter:
1-3/4 cups flour
½ cup sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ cup (1 stick) margarine
1 egg
¾ cup tofutti sour cream
1 teaspoon almond extract

Topping:
1/3 cup flour
2 tablespoons guar
2 tablespoons margarine
1/3 cup sliced almonds

Filling:
1 (8-ounce) package tofutti cream cheese
1 egg
¼ cup sugar
½ teaspoon vanilla
¾ cup raspberry jam or preserves, slightly warmed

Preheat oven to 350 degrees. Grease 14 standard muffin cups or line with paper liners.

For Batter: In a large bowl, stir together flour, sugar, baking powder and baking soda. Using a fork, cut in margarine until mixture resembles coarse crumbs. In a separate bowl, whisk together the egg, sour cream and almond extract. Stir into dry ingredients until just moistened.

For Topping: In a small bowl, stir together flour and sugar. Using a fork, cut in margarine until mixture resembles coarse crumbs. Stir in almonds and set aside.

For Filling: Beat together tofutti cream cheese, egg, sugar and vanilla until smooth.

Fill prepared muffin cups halfway with batter. Top with filling and then jam. Cover with remaining batter and sprinkle with topping.

Fill empty muffin cups with water to prevent burning. Bake for 30 to 35 minutes. Cool 5 minutes before removing to wire rack.

Caramelized Tomato Crisp

Tomatoes:
1 tablespoons olive oil
11 hothouse tomatoes, chopped and divided
1 onion, chopped
1 tablespoon minced fresh garlic
½ teaspoon kosher salt

Crisp:

1 cup bread crumbs
½ cup grated Parmesan cheese
¼ cup butter or margarine, melted

Preheat oven to 375 degrees. Grease an 8 x 11-inch baking sheet.

In a medium Dutch oven, heat olive oil or medium heat. Add 8 chopped tomatoes, onion, garlic and salt. Bring to a boil; reduce heat, and simmer for 15 minutes. Remove from heat and stir in tomatoes. Pour into prepared pan.

In a small bowl, stir together bread crumbs, cheese and melted butter. Sprinkle over tomato mixture in pan. Bake for about 25 minutes.

Peanut Butter Bread Pudding

Whether you have leftover challah from Shavuos or not, this bread pudding is worth making. At GKC, we believe that anything that combines peanut butter and chocolate has to be a winner!

1 challah, torn into pieces
3 teaspoon vanilla
4 eggs
4 cups milk, divided
¾ cup creamy peanut butter
2/3 cup brown sugar
1/3 cup white sugar
½ cup chocolate chips

Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch pan. Whisk together vanilla, eggs and 3 cups milk. Pour over bread, making sure that it is fully covered. Soak for 20 minutes.

In a small saucepan, combine peanut butter, the remaining 1 cup milk, brown sugar and white sugar over low heat. Cook, stirring, until mixture is melted and smooth. Stir into challah mixture. Add chocolate chips.

Pour into prepared pan and bake for 1 hour. Serve warm with pareve vanilla ice cream or pareve whip.

Sweet Potato Kugel

Everyone is rediscovering sweet potatoes – they are appearing in salads, in soups, in kugels and even alone! This is an easy way to add a little nutrition to your Shabbos side.

3 medium sweet potatoes, peeled, cooked, and mashed
½ cup soy milk (I like the vanilla) or nondairy creamer
2 eggs
½ cup sugar
1/8 cup canola oil
½ teaspoon cinnamon
¼ teaspoon nutmeg

Topping:

2 tablespoons canola oil
¾ cup cornflakes
½ cup brown sugar

Preheat oven to 400 degrees. Lightly grease a 9-inch pan.
In a large bowl, mix all kugel ingredients together and pour into prepared pan. Bake for 20 minutes.
In a small bowl, mix topping ingredients. Sprinkle over kugel. Bake for 10 minutes more.

Pan Seared Cod with Cilantro Vinaigrette and Creamed Corn

Serves 4

This is great with any hearty fish so feel free to substitute cod with halibut or mahi mahi. If you prefer flounder or sole, season it with a little lemon juice, salt and pepper and a dab of margarine, and bake it at 350 degrees for 10 minutes instead of searing it and serve with the vinaigrette and creamed corn. Also, this can be made pareve by using margarine in place of butter, and pareve whipping cream in place of the heavy cream.

Cilantro Vinaigrette:
2 cups fresh cilantro leaves, finely chopped
1 clove garlic, grated
1 lemon, zested and juiced
Kosher salt and freshly cracked pepper
1/4 cup extra-virgin olive oil

Fish:
1 to 2 tablespoons olive oil
4 (6-ounce) cod fillets
Kosher salt and freshly cracked black pepper
2 tablespoons (1/4 stick) unsalted butter

Creamed Corn:
2 tablespoons unsalted butter
3 ears fresh corn, husks removed, kernels cut off the cob as close to the husk as possible.
2 cloves garlic, grated
2 cups heavy cream
Kosher salt and freshly cracked black pepper

For the vinaigrette: In a small bowl, combine cilantro, garlic, lemon zest and juice and season with salt and pepper. Slowly drizzle in the olive oil, whisking to incorporate all the ingredients. Taste for seasoning and adjust with salt and pepper, if necessary, and set aside. 



For the fish: Heat the olive oil in a medium nonstick skillet placed over medium-high heat. Sprinkle the cod with salt and pepper. Once the pan is hot, sear the cod for 3 to 4 minutes on the first side. Add the butter to the pan and allow it to melt. Once the butter has melted, flip the cod and finish cooking it on the other side, 3 to 4 minutes more, or until just cooked through. 



For the creamed corn: In a large sauté pan, melt the butter over medium heat. Add the corn kernels and garlic to the pan. Season the corn with salt and pepper and sauté for 5 minutes. Add the cream, bring the mixture to a simmer and cook until it has reduced by half, 5 to 7 minutes. Once the cream has reduced, remove the pan from the heat. Carefully transfer half of the mixture to a food processor or blender and puree until smooth. Add the pureed portion back to the pan and place over heat to warm through. Season the creamed corn with salt and pepper. 



To plate: Place a spoonful of Creamed Corn onto a plate. Set a piece of fish over the corn and spoon over the cilantro vinaigrette. 


Salmon Rilettes in Ramekins


We serve this as either an appetizer or as a main dish. I like to serve it with chips, toasted pita or crackers as it smears well. It is also nice on the side of a basic vinaigrette salad.

Makes 6 small ramekins
2 tablespoons olive oil
12 ounces salmon, cut into large cubes
2/3 cup butter, softened
2 tablespoons creme fraiche or sour cream
2 tablespoons chopped shallot
2 tablespoons chopped fresh tarragon
1 teaspoon Kosher salt
½ teaspoon ground black pepper
2 lemons, juiced

Heat the oil in a saute pan and gently cook the salmon, about 5 minutes. Cool.

In a food processor or using two forks, shred the salmon and mix with the butter. Add the creme fraiche, shallot and tarragon. Season the mixture with salt, pepper and lemon juice. Pack into ramekins or similar small pots. Keep in the refrigerator, but before serving, take it out to soften because you want to pop them out of the ramekins, if possible, before serving. Or, decoratively, place parsley or tarragon on top of the salmon and serve in the ramekins.

Serve with crackers, toasted pita, chips or with any basic vinaigrette salad.

Mini Imitation Crab Quiches

Makes about 24 small quiches

24 frozen tart shells, defrosted
2 cups grated pizza cheese
1 small red pepper, diced
½ onion, diced
2 cups heavy cream
1 cup milk
8 eggs
½ teaspoon hot sauce
1-1/2 cups flaked imitated crab

Preheat oven to 350 degrees. Prick tart shells and bake for about 5 minutes.
Sprinkle 1/3 of cheese over bottom of crusts.
In a large bowl, whisk together all remaining ingredients. Pour into crusts.
Bake for about 35 to 45 minutes, or until top is lightly browned.

Mango-Margarita Flounder


This recipe is from the TAG cookbook created by Rebecca Naumberg and Sori Klein. The cookbook is a fundraiser for Torah Acadamy For Girls and all proceeds go directly to TAG. To purchase one visit www.getyourdash.com or call TAG 718 471 8444. Mention that you saw the recipe on GKC and receive FREE shipping when ordering. Enter GKC in your order.

A margarita is a drink made of tequila, orange-flavored liqueur and a citrus juice. We use these bright flavors with the addition of mango to create a delicious accent for flounder.

4 (6-ounce) flounder fillets
3 tablespoons tequila
½ cup orange liqueur (such as Cointreau)
¼ cup mango juice
¾ cup fresh lime juice (from about 9 limes)
1 teaspoon salt
3 large cloves garlic, peeled
4 tablespoons olive oil, divided
3 medium plum tomatoes, diced
1 mango, diced
1 medium red onion, chopped
1 small jalapeńo, seeded and minced
3 tablespoons chopped fresh cilantro
1 tablespoon honey
Salt and freshly ground black pepper, to taste

Prep: Place fish in a shallow baking dish. In a medium bowl, stir together tequila, orange liqueur,
mango juice, lime juice, 1 teaspoon salt, garlic and 2 tablespoons oil. Pour mixture over fillets and
rub into fish. Cover and refrigerate for 30 minutes, turning fillets once. In a medium bowl, toss
together tomatoes, mango, red onion, jalapeńo, cilantro and honey. Season with salt. Set salsa
aside. Remove fillets from marinade and pat dry. Brush fillets with remaining oil and sprinkle with
pepper. In a small saucepan, boil marinade for several minutes until slightly thickened. Remove
from heat and strain out garlic cloves. Set aside to cool.

Grill: Preheat grill or a grill pan to high, or set oven to broil. Grill fish for 5 minutes on each side or
until fish flakes easily with a fork. Transfer fish to a serving dish.

Serve: Serve with a spoonful of salsa and drizzle with reserved marinade.