Warm Peach Bread Pudding

peach-bread-pudding-su-x

Serves 8

I made this with peaches, blueberries, bananas and apples. Basically, use whatever fruit you like, its terrific.

6 tablespoons margarine
8 cups day-old challah or French bread with crust, torn into bite-size pieces
3 cups non-dairy creamer or soymilk
1-3/4 cups sugar, divided
6 large peaches, peeled and sliced lengthwise into 1/4-in. slices (or apples, or bananas (use 4) or 3 cups blueberries)
6 large eggs
1 tablespoon vanilla extract
1 tablespoon cinnamon
1/2 teaspoon ground nutmeg
3 to 4 tablespoons brandy
Pareve whipped cream

Preheat oven to 375°. Grease 8 ramekins (8 oz. each). Put bread pieces in a large bowl and pour non-dairy creamer over bread. Let soak, stirring occasionally, about 30 minutes.
Meanwhile, in a large frying pan over medium heat, melt 6 tablespoons margarine and 3/4 cup sugar. Add peaches and cook 1 to 2 minutes to release juices. Strain into a small bowl; reserve juices.
In a small bowl, whisk eggs, 1 cup sugar, the vanilla, cinnamon, and nutmeg. Pour over bread and stir to combine. Fold in peaches.
Spoon mixture into ramekins and set in a large roasting pan. Put roasting pan in oven and fill pan with very hot water to come halfway up sides of ramekins.
Bake until puddings are puffy and firm when pressed, about 45 minutes.
Simmer reserved juices until steaming. Whisk in brandy. Serve pudding with sauce and whipped cream.

Peanut Sauce

Makes 1 ½ cups

1 tablespoon canola oil
1 shallot, finely chopped
1 garlic clove, minced
2 teaspoons finely grated peeled fresh ginger
1/2 cup unsweetened coconut milk
1/2 cup all-natural creamy peanut butter
1/4 cup fresh lime juice
1 1/2 tablespoons soy sauce
2 teaspoons light brown sugar
1/2 teaspoon crushed red pepper
1/2 teaspoon ground coriander
1/8 teaspoon ground cinnamon
3 dashes of Worcestershire sauce
Kosher salt
Black pepper

In a large skillet, heat the oil. Add the shallot, garlic and ginger and cook over moderately low heat, stirring occasionally, until softened, about 3 minutes. Reduce the heat to low. Add the coconut milk, peanut butter, lime juice, soy sauce and 1/4 cup plus 2 tablespoons of water and whisk until blended. Whisk in the sugar, crushed red pepper, coriander, cinnamon and Worcestershire sauce; if a thinner sauce is desired, whisk in a little more water. Transfer the sauce to a medium bowl and season with salt and black pepper.

MAKE AHEAD The sauce can be refrigerated for 1 week. SERVE WITH Use this sauce on chicken skewers, beef satay or warm noodles.

Chicken Satay with Peanut Sauce

satayayam
Makes 30 skewers

⅓ cup peanut oil, divided
¼ cup dark brown sugar
1 tablespoon ground coriander
2½ teaspoons ground turmeric
1½ teaspoons kosher salt
6 scallions, whites and light green parts chopped
3 cloves garlic, peeled
3 large shallots, chopped
1 (5″) piece ginger, sliced
3¼ pounds skinless chicken thighs, cut into 1″-wide, ¼”-thick slices
30 (8″) bamboo skewers, soaked in water for 30 minutes

Purée 2 tablespoons oil, the sugar, coriander, turmeric, salt, chopped scallions, garlic, shallots, and ginger in a food processor until smooth. Transfer paste to a bowl and add chicken; toss to combine. Cover with plastic wrap; chill 4 hours.

Heat a gas grill to medium-high. (Alternatively, heat a grill pan over medium-high heat.) Thread 2 pieces of chicken onto each skewer; grill, turning once, and brushing often with remaining oil until charred, 5-6 minute.

Serve with Peanut Sauce

Asian Skewered Chicken Meatballs

chicken skewer

Makes 24
You can make these skewered or unskewered. Doesn’t matter, they don’t last long. Guests go back for more and more.

1/4 cup sake or dry white wine
1/4 cup soy sauce
1/4 cup sugar
1/4 cup plus 2 tablespoons mirin
1 pound coarsely ground chicken
2 teaspoons kosher salt
1 medium shallot, minced
Finely grated zest of 1 lemon
1 tablespoon vegetable oil
Small bamboo skewers, soaked in water for 30 minutes

In a saucepan, combine the sake, soy sauce, sugar and 1/4 cup of the mirin; boil until reduced to 3/4 cup, 3 minutes. Let cool.

Preheat the oven to 375°. In a bowl, combine the chicken, salt, shallot, zest and the remaining 2 tablespoons of mirin. Lightly coat a rimmed baking sheet with 1 teaspoon of the oil. Form the chicken mixture into 24 meatballs. Brush the meatballs with the remaining 2 teaspoons of oil and arrange them on the baking sheet. Bake for about 6 minutes, until the meatballs are barely cooked through. Remove from oven and thread the meatballs onto 8 bamboo skewers.

Brush the meatballs with some sauce. Return to oven and cook for 10 minutes. Turn meatballs to other side, brush with more sauce and cook an additional 5 – 8 minutes. Serve with the remaining sauce.

Honey Roasted Chicken or Duck with Red Quinoa and Sweet Pears

Serves 4, can be doubled

1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
Kosher salt
1 1/2 cups red quinoa
2 1/4 cups chicken or vegetable stock
1/4 cup chopped parsley
1/2 cup pecans, toasted
1 chicken, cut in 1/8’s or chicken pieces or duck breasts
Finely ground pepper
1 tablespoon honey
2 small pears, peeled and diced
2 tablespoons unsalted margarine
1 tablespoons dry sherry or red wine
1 teaspoon chopped rosemary

Preheat the oven to 350°. In a large ovenproof saucepan, heat the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. Season with salt. Add the quinoa and cook, stirring, until the quinoa is lightly toasted, 2 minutes. Add 2 cups of the stock and bring to a simmer. Cover and bake for about 20 minutes, until all of the liquid is absorbed and the quinoa is tender. Let stand, covered, for 10 minutes, then fluff with a fork and fold in the parsley; keep warm.

Increase the oven temperature to 400°.

Season chicken with salt and pepper. In a large skillet, brown chicken (or duck) skin side down over low heat until golden , about 4 minutes (and 10 minutes for duck). Flip over and add the honey to the pan. Baste with the honey and roast in the oven for 60 minutes, until medium-rare. Transfer to a cutting board and let rest for 10 minutes.

Meanwhile, in the same skillet, cook the pears over moderately high heat, stirring, until golden, 2 minutes. Add the margarine, sherry and remaining 1/4 cup of chicken stock and cook until thickened, stirring to loosen any browned bits, about 3 minutes. Stir in the rosemary.
Thinly slice the chicken or duck breasts crosswise. Spoon the quinoa onto 4 plates and top with the chicken and pecans. Spoon on the pear sauce and serve.

Oven Baked Saffron Rice

Serves 8
4 tablespoons margarine or canola oil
1 medium onion, minced
1 bay leaf
Kosher salt
2 tablespoons fresh lemon juice
1/2 teaspoon ground coriander
Small pinch of saffron threads
2 cups extra-long-grain white rice
1/2 cup dry white wine
3 1/2 cups chicken stock or vegetarian broth

Preheat the oven to 375°. In a large ovenproof saucepan, melt the margarine. Add the onion, bay leaf and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the onion is softened but not browned, 5 to 7 minutes. Add the lemon juice, coriander and saffron and cook until fragrant, about 1 minute. Add the rice and cook, stirring, until translucent, about 3 minutes. Add the wine and simmer over moderately high heat until nearly absorbed, about 3 minutes. Stir in the stock and a generous pinch of salt and bring to a boil.

Cover the saucepan and bake the rice for 20 minutes, until all of the liquid is absorbed and the rice is tender. Let stand for 15 minutes; fluff with a fork and serve.

Easy Fruit Jam Tart

jam-tart
Serves 10

3 cups flour
3/4 cup sugar
1/2 teaspoon baking powder
Pinch of salt
3/4 cup unsalted margarine, cut into cubes
3 large egg yolks
1 jar (12 oz.) jam or preserves, such as plum, apricot, or orange marmalade
Powdered sugar for dusting (optional)

Preheat oven to 375°. In a food processor, blend together flour, granulated sugar, baking powder, salt, and margarine until dough is very crumbly, about 2 minutes. Add yolks and pulse until dough just comes together. Or, you can combine ingredients (dry first, then the yolks) in a large bowl using a pastry blender.

Grease a 10-in. tart pan with a removable rim. Press about three-quarters of dough into bottom of pan (no need to press dough up the sides). Spread jam over dough, leaving a 1/2-in. border around edge. Crumble remaining dough over jam to form topping.
Bake until lightly browned and jam is bubbling, about 40 minutes. Let cool 15 minutes before removing from pan. Dust with powdered sugar.

Honey Roasted Vegetables with Tahini Pareve Yogurt Sauce

W_Carrots
Serves 4
The original recipe appears in Plenty More by the famous chef Yotam Ottolenghi and includes carrots and is dairy. I made it with parsnips, carrots, and sweet potatoes and substituted the dairy and made a pareve version. The results are great.

Serves 4
3 tablespoons honey

2 tablespoons olive oil

1 teaspoon coriander seeds, toasted
½ teaspoon cumin, toasted
3 thyme sprigs

12 large carrots, peeled and each cut crosswise into two 2½-inch batons (3 pounds)
, or parsnips, or a mixture of both
1½ tablespoon cilantro leaves, coarsely chopped

Salt and black pepper
Tahini yogurt sauce
Scant 3 tablespoons tahini paste

2/3 cup Tofutti sour cream
2 tablespoons lemon juice

1 clove garlic, crushed

Salt
Preheat the oven to 425˚F.
For the tahini sauce: Place all the ingredients in a bowl with a pinch of salt. Whisk together and set aside.
For the vegetables: Place the honey, oil, coriander, cumin, and thyme in a large bowl with 1 teaspoon salt and a good grind of black pepper. Add the carrots and parsnips, and mix well until coated, then spread them out on a large baking sheet and roast in the oven for 40 minutes, stirring gently once or twice, until cooked through and glazed.
Transfer the vegetables to a large serving platter. Serve warm or at room temperature, with a spoonful of sauce on top, scattered with the cilantro.

Homemade Applesauce and Roasted Cinnamon Ice Cream

Salted-Caramel-Sundaes
Serves 8

Homemade applesauce or store-bought
2 cups heavy cream, or pareve whipping cream
2 cup half and half, or non-dairy milk, soymilk, coconut milk or almond milk
¾ cup sugar
2 teaspoons roasted cinnamon or cinnamon
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla extract

Mix cream, half-and-half (or pareve equivalents), sugar, roasted cinnamon and salt in medium saucepan. Bring to simmer on medium heat. Beat eggs in medium bowl. Gradually add 1 cup of the hot cream mixture, whisking until well blended. Gradually whisk this mixture back into the remaining cream mixture in the saucepan. Cook and stir on medium-low heat 2 to 3 minutes or until mixture thickens and coats the back of a spoon. Strain custard into medium metal bowl. Stir in vanilla.

Place bowl over ice water bath. Stir custard occasionally until cooled.
Refrigerate at least 3 hours or until well chilled. Pour into an ice cream maker. Freeze according to manufacturer’s directions. Alternatively, freeze for 45 minutes. Puree with an immersion blender and re-freeze for 45 minutes. Repeat with immersion blender and freeze again. Repeat 2 more times. Freeze until ready to serve.

Warm applesauce and serve with cinnamon ice cream.

Romaine Salad and Corn Salad with Avocado Dressing

romaine-salad

Serves 6
2-1/2 cups fresh corn kernels (from 3 to 4 large ears)
1/4 cup olive oil
3 tablespoons fresh lemon juice
2 teaspoons honey
1/2 teaspoon minced garlic
1/2 Hass avocado, peeled and cut into 1/4-inch dice
Kosher salt
Pepper
Three 6- to 8-ounce romaine hearts, torn into bite-size pieces
1/2 cup very thinly sliced red onion

Preheat the broiler. Spread the corn kernels on a large rimmed baking sheet. Broil 6 inches from the heat for about 
5 minutes, until lightly charred. Let the 
corn kernels cool completely.
In a medium bowl, whisk the olive oil with the lemon juice, honey and garlic. Add the avocado and, using a fork, lightly smash it against the side of the bowl and mix it in to form a chunky dressing. Season with salt and pepper.

In a large bowl, toss the cooled corn with the romaine pieces, and the sliced onion. Add the dressing, season with salt and pepper and toss well. Serve immediately.

Sweet and Spicy Roast Chicken

sweet-n-spicy-chicken
By Melissa Clark from the New York Times

1 lemon, plus 3 tablespoons freshly squeezed lemon juice
2 ½ teaspoons kosher salt, more for pot
3 tablespoons freshly squeezed orange juice
4 tablespoons olive oil
1 ½ tablespoons whole grain mustard
3 tablespoons honey
1 bay leaf
½ to 1 teaspoon crushed red pepper flakes, to taste
Black pepper, to taste
1 4-pound chicken, cut into 8 pieces
3 cups sliced carrots (1/4-inch thick)
1 onion, halved and thinly sliced
⅔ cup sliced dates
1 tablespoon fresh thyme leaves
¼ cup chopped cilantro or parsley, for garnish
2 scallions, thinly sliced, for garnish
¼ cup chopped toasted pistachio nuts, for garnish, optional

1. Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.

2. In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.

3. Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.

4. Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.
Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts.

Roasted Pomegranate and Sage Chicken

Serves 4, can be doubled

1 whole chicken, cut in 1/8’s
2 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon kosher salt
1/4 cup fresh sage, finely chopped, plus extra leaves for stuffing or 3 teaspoons dried sage
16 ounces (2 cups) pure pomegranate juice
1 cup chicken broth
1 teaspoon black pepper
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
Pomegranate seeds for garnish

Preheat oven to 400 degrees.
In a small bowl, mix olive oil with garlic, sage and salt.
Rub mixture evenly, all over chicken, making sure to get most of it under the skin.

Place chicken in a small roasting pan or baking dish. Add broth and 2 tablespoons pomegranate juice into the bottom of the roasting pan. Roast for about 1 hour to 1 hour and 15 minutes, basting chicken with the juices from the bottom of the pan every 30 minutes.

While chicken is roasting, pour remaining pomegranate juice in a small saucepan. Stir in pepper, balsamic vinegar and sugar and bring to a boil. Reduce heat to medium, and simmer until juice is reduced to a syrup, about 15-20 minutes.

Remove chicken from oven and pour ¾ of the glaze over the chicken. If the glaze has hardened, heat it over low heat until fluid. Pour remaining glaze over chicken, just before serving, and garnish with pomegranate seeds.

Roasted Apples and Parsnips

roastedapples-parsnip
Serves 4, can be doubled

1-1/2 pounds parsnips, trimmed, cored, and cut into 1-inch pieces
2 Granny Smith apples, trimmed, cored, and cut into 1-inch pieces
2 tablespoons olive oil
1/2 teaspoon smoked paprika
Kosher salt
1 tablespoons balsamic vinegar
1 tablespoon chopped fresh dill or 2 teaspoons dried

Heat oven to 425°F. Toss the parsnips and apples with the oil, paprika, and 1-1/2 teaspoon kosher salt.
Roast the vegetables in the oven until tender and browned, about 25 minutes.
Toss with the vinegar and dill.
Can be made a day ahead of time and reheated before serving.

Italian Roasted Beet Salad

roastedbeetsalad
Serves 4, can be doubled

2 pounds fresh beets
2 sprigs fresh rosemary
3 tablespoons olive oil
¾ cup balsamic vinegar
1 teaspoon kosher salt
¼ teaspoon black pepper
1/3 cup golden raisins
½ cup cherry tomatoes, halved
2 tablespoons pine nuts or almonds, toasted, optional
2 cups fresh kale, sliced thin

Preheat oven to 450 degrees. With heavy-duty aluminum foil, completely wrap beets, rosemary, and 1 tablespoon of the olive oil in an aluminum package. Seal with another piece of foil to prevent dripping in the oven. Place on a small roasting pan and bake in oven for about 55 minutes, or until beets are tender. Carefully open package to release steam, and cool completely. With a paper towel, remove beet skin and then cut into wedges. Discard rosemary.

Pour balsamic vinegar into small saucepan and bring to boil. Reduce heat, and simmer, uncovered, for about 10 minutes or until vinegar is reduced to about ¼ cup. It will thicken as it cools. Whisk in remaining 2 tablespoons olive oil, salt and pepper.

Place kale on a large serving platter. Scatter beets, raisins, tomatoes, and nuts on top of kale. Drizzle salad with dressing. Toss and serve.

Sweet Apple and Orange Soy Glazed Short Ribs

sweet-apple-orang-shortribs
Serves 4, can be doubled
Grill and Baked Versions below

½ apple (skin on), cored, chopped
6 garlic cloves, peeled, crushed
½ cup orange marmalade
2 tablespoons light brown sugar
2 tablespoons toasted sesame oil
2 tablespoons toasted sesame seeds
1 tablespoon dry white wine
1½ teaspoon freshly ground black pepper
½ cup soy sauce
2 pounds ¼”-thick cross-cut bone-in beef short ribs (flanken style)
Vegetable oil (for grilling)

Pulse apple, garlic, marmalade, brown sugar, sesame oil, sesame seeds, white wine, and pepper in a food processor or blender until garlic and apple are finely chopped.

Transfer to a large dish and mix in soy sauce. Add ribs and turn to coat. Let sit, massaging meat and turning occasionally, at least 10 minutes.

For Grill: Prepare grill for medium-high heat; oil grate with vegetable oil. Remove ribs from marinade and grill, turning once, until lightly charred and cooked through, about 2 minutes per side for medium-rare.
For Oven Baked: Preheat oven to 350 degrees. Cover ribs and marinade. Bake for 1 ½ hours covered. Serve with sauce.

Can be frozen.

Super Luscious Apple Cake

luscious-applecake
Serves 10

Crust
Nonstick vegetable oil spray
1 cup (2 sticks) plus 2 tablespoons unsalted margarine, room temperature
1 cup sugar
1/4 teaspoon kosher salt
1 large egg, beaten to blend
2 tablespoons pareve whipping cream
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour

Filling
4 large eggs
1 cup sugar
1 cup (2 sticks) unsalted margarine
1 vanilla bean, split lengthwise
1/2 cup flour
1/2 teaspoon kosher salt
3 firm, Granny Smith apples, peeled, cored, cut crosswise into 1/4-inch-thick rings
Pareve whipped cream

CRUST
Coat tart pan with nonstick spray. Using an electric mixer or stand mixer fitted with a paddle, mix margarine, sugar, and salt until pale and creamy, about 2 minutes.

Add egg, cream, and vanilla. Mix until smooth. Add flour all at once and beat until dough almost comes together. Turn dough out onto a work surface. Knead until dough just comes together, 4-5 times. Divide dough in half; form each half into a smooth ball. Flatten into disks and wrap each disk tightly in plastic. Chill 1 disk overnight; freeze second disk for another use.

Roll out chilled dough disk between two sheets of plastic wrap, lifting and adjusting plastic as needed, until 1/8-inch thick and 2-inch wider than tart pan. Transfer dough in plastic wrap to a baking sheet and refrigerate until firm enough to handle, about 30 minutes.

Remove top piece of plastic from dough. Invert dough into tart pan; press onto bottom and up sides. If dough is soft, chill until firm enough for remaining sheet of plastic to be removed. Trim edges of dough (patch up any holes or tears with extra dough). Chill until firm, about 1 hour.

Preheat oven to 350°. Line dough with parchment paper or heavy-duty foil, leaving a 1-inch-2-inch overhang. Fill paper with dried beans or pie weights. Bake tart shell just until dough has dried and does not look wet in any spots, about 20 minutes. (If center still looks wet, bake crust without weights until dried and opaque, a few minutes longer.)

FILLING AND ASSEMBLY

Whisk eggs and sugar in a medium bowl just to blend. Place margarine in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Let cool for 10 minutes; remove bean. Slowly whisk brown butter into egg mixture; whisk in flour and salt.

Line tart shell with apples. Pour filling over (if using rectangular pan, you may have 1/2 cup excess filling). Bake until apples are deep golden brown and filling is puffed, cracked, and set in center, 70-80 minutes.

Let tart cool in pan on a wire rack, about 2 hours. Remove pan sides. Serve warm or at room temperature with whipped cream.

Spiced Bundt Cake with Apple Caramel Drizzle

spiced-bundt-cake-with-apple-caramel-sauce-940x600

Serves 10 – 12

Caramel Sauce

1 cup sugar
pinch of cream of tartar
¼ cup fresh apple cider
¼ cup pareve whipping cream
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
¼ teaspoon kosher salt

Cake
Nonstick vegetable oil spray
1¼ cups (2½ sticks) unsalted margarine
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
2⅓ cups all-purpose flour
1¼ cups slivered almonds
2 teaspoons baking powder
2 teaspoons kosher salt
1½ teaspoon freshly grated nutmeg
1½ teaspoon ground cinnamon
1 teaspoon ground allspice
¾ teaspoon ground ginger
½ teaspoon freshly ground black pepper
½ teaspoon ground cloves
1 cup (packed) dark brown sugar
1 cup sugar
¾ cup powdered sugar plus more for dusting
1 teaspoon finely grated lemon zest
3 large eggs
5 large egg yolks
1 cup pareve soy milk or non-dairy creamer

Caramel sauce
Combine sugar, cream of tartar, and ¼ cup water in a medium saucepan over medium heat, stirring until sugar dissolves. Cook, without stirring and occasionally swirling pan for even cooking, until mixture turns a dark amber color. Remove from heat; slowly add apple cider, pareve cream, vinegar, vanilla, and salt (mixture will bubble vigorously), whisking to combine. Return pan to medium heat and bring to a vigorous boil. Reduce heat to a simmer and cook, stirring to dissolve any caramel bits, for 1 minute. Remove from heat and let cool. Set aside. Caramel sauce can be made 1 week ahead. Cover and chill. Rewarm slightly before using.

Cake

Arrange a rack in middle of oven and preheat to 350°. Generously coat Bundt pan with nonstick spray. Place margarine in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Carefully remove vanilla bean; pour brown butter into a medium bowl and chill until slightly firm, about 45 minutes.

Pulse flour and almonds in a food processor until almonds are finely ground. Transfer to a large bowl. Whisk in baking powder and next 7 ingredients; set aside.

Using an electric mixer on medium speed, beat brown butter, brown sugar, sugar, and ¾ cup powdered sugar in a large bowl, frequently scraping down sides and bottom of bowl and beaters, until light and fluffy, about 5 minutes. Mix in lemon zest. Add eggs and yolks one at a time, beating to blend between additions; beat mixture until fluffy, about 3 minutes.

Reduce speed to low. Add half of dry ingredients; mix until almost blended. Add soymilk and mix until almost blended. Add remaining dry ingredients; mix until batter is blended and smooth. Scrape into prepared pan. Tap pan gently on counter to even out.

Bake until a tester inserted near the center of cake comes out clean and cake is dark golden brown and has begun pulling from sides of pan, 65–70 minutes.

Transfer pan to a wire rack. Let cake cool in pan for 25 minutes. Invert cake onto rack and let cool completely, about 1 hour. Cake can be made 2 days ahead. Store airtight at room temperature.

Dust cake lightly with powdered sugar. Drizzle caramel sauce over cake, allowing it to drip down sides and into grooves and crevices. Serve remaining sauce alongside.

Cauliflower, Pear and Fennel Soup

cauliflower-pear-fennel
Serves 4 – 6
Can be doubled

2 ounces (4 tablespoons) unsalted margarine or canola oil
3 medium leeks, white and light-green parts only, sliced 1/8 inch thick (about 3 cups), rinsed well
1 small fennel bulb, trimmed and chopped (about 1-1/2 cups)
1 medium parsnip, peeled and chopped (about 1/2 cup)
Kosher salt and freshly ground black pepper
3/4 cup pear juice
7 cups chicken broth or water
1 small head cauliflower (about 1-1/2 lb.), chopped into 1/2-inch pieces (about 5 cups)
1 large ripe pear, peeled, cored, and chopped (about 1-1/2 cups)
1 tablespoon chopped fresh tarragon; more for garnish
1/2 cup soymilk or non-dairy milk; more for garnish
1 teaspoon fresh lemon juice

Melt the margarine in a 4-quart saucepan over medium heat. Add the leeks, fennel, parsnip, 1 tsp. salt, and 1/2 tsp. pepper, and cook, stirring occasionally, until soft, 5 to 8 minutes.
Add the pear juice, and simmer, stirring occasionally, until the liquid is reduced to a syrup, 6 to 8 minutes. Add the broth and bring to a boil. Add the cauliflower, pear, 1 tsp. salt, and 1/2 tsp. pepper. Turn the heat down to medium low, partially cover, and cook until the cauliflower is very soft, about 40 minutes. Stir in the tarragon.
With an immersion blender purée the soup. Stir in the soymilk, and reheat. Stir in the lemon juice and season to taste with salt and pepper. Serve topped with a thin swirl of non-dairy cream and a sprinkle of tarragon.

Honey Glazed Carrots

honey-glazed-carrots
Serves 8

2 pounds, slender carrots, peeled
2 tablespoons margarine
1 teaspoon kosher salt
½ teaspoon black pepper
3 tablespoons honey

Blanch carrots in salted boiling water for about 7 minutes, or until just ender. Drain off liquid.

In a large sauté pan, melt margarine and add carrots, salt and pepper. Cook for about 3 minutes, or until heated through. Add honey and coat carrots by stirring mixture for 1 – 2 minutes. Serve warm.

Pickled Beet Salad with Honey Dressing

Serves 8 – 10 servings

2 pounds beets
1 large Vidalia onion
2 cloves garlic
¾ cup olive oil
1 cup cider vinegar
½ cup honey
2 teaspoons kosher salt
1 teaspoon white pepper

Peel and trim beets and onion, slice very thin using a manoline or food processor, and transfer to a large bowl. With the flat side of a knife, crush the garlic cloves and add while to the beet mixture. In a medium bowl, combine olive oil, vinegar, honey, salt, and white pepper and pour over beets. Mix well, cover, and refrigerate overnight before serving.

Pineapple Honey Baked Chicken

honey-baked-chicken
Serves 6 – 8

1 cup pineapple juice
½ cup olive oil
½ cup soy sauce
4 tablespoons honey
4 cloves garlic, finely chopped
1 ½ tablespoons minced ginger
1 teaspoon kosher salt
2 chickens, cut in 1/8’s

In a small bowl, whisk pineapple juice, olive oil, soy sauce, honey, garlic, ginger and salt. Place chickens in re-sealable plastic bags. Pour marinade over chicken. Marinate for 2 hours to overnight.

Preheat oven to 375 degrees. Place chickens in roasting pans. Cook for 1 hour to 1 hour and 15 minutes, or until juices run clear.

Serve with pan juices.

Coconut Sweet Potato Bisque

coconut-sweetpotato-bisque
Serves 6 -8

2 large sweet potatoes, peeled and sliced
4 cups plus 4 teaspoons water
1 914 ounce) can unsweetened coconut milk
1 tablespoon brown sugar
1 ½ teaspoons pure maple syrup
1 ½ teaspoons honey
2 ½ teaspoons kosher salt

¼ teaspoon pumpkin pie spice
½ teaspoon ground black pepper
4 ½ teaspoons corn starch
Pinch cayenne pepper, optional

In a 4-quart saucepan, combine sweet potatoes and 4 cups water over high heat. Bring mixture to a boil and boil for 20 minutes, or until potatoes are tender. Reduce heat to medium and mash potatoes in the water. Add coconut milk, brown sugar, maple syrup, honey, salt pumpkin pie spice and black pepper and simmer for about 15 minutes, or until it begins to thicken.

In a small bowl, combine cornstarch and remaining 4 teaspoons water to form a thick paste. Add cornstarch mixture and cayenne, if using to soup and cook over low heat for about 5 minutes.

With an immersion blender, puree soup. Serve warm.

Rosh Hashanah 2014

Soup and Salad

Romaine Salad and Corn Salad with Avocado Dressing
Italian Roasted Beet Salad
Spinach Salad with Dates and Pomegranate Seeds
Creamy Roasted Red Pepper and Tomato Soup
more soups and salads

Side Dish

Roasted Apples and Parsnip
Crispy Salt and Vinegar Potatoes
Wild Rice with Roasted Grapes and Sage
more side dish

Meat and Chicken

Sweet and Spicy Roast Chicken
Roasted Pomegranate and Sage Chicken
Curried Maple Mustard Chicken
Skewered Lamb with Pareve Pomegranate and Yogurt Sauce
Apple Marinated Short Ribs
more meat and chicken

Dessert

Homemade Applesauce and Roasted Cinnamon Ice Cream
Coffee Cake with Apple Cocoa Swirl and Streusel Topping
Cinnamon Bun Apple Pie
more desserts

Apple Marinated Short Ribs

Serves 4

Sweet, sticky and delicious! These freeze well and can be made days ahead of time.

RIBS
1-1/4 cups apple juice
1/3 cup soy sauce
1/4 cup fresh lemon juice
4 scallions, thinly sliced
3 garlic cloves, minced
1 tablespoon peeled and minced fresh ginger
1 tablespoon toasted sesame oil
2 pounds meaty, boneless beef short ribs

SAUCE
1 teaspoon canola oil
2 shallots, thinly sliced
Salt
3 garlic cloves, crushed
2 scallions, thinly sliced
1/3 cup red miso
2-1/2 tablespoons chili garlic sauce
2 tablespoons unseasoned rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons sugar
1 Granny Smith apple, cored and very thinly sliced

PREPARE THE RIBS In a medium bowl, combine the apple juice, soy sauce, lemon juice, scallions, garlic, ginger and sesame oil. Put the short ribs in a large resealable plastic bag and pour the marinade into the bag. Seal the bag and transfer it to a metal baking pan. Refrigerate for at least 4 hours and up to 24 hours.

MAKE THE SAUCE In a small skillet, heat the canola oil. Add the shallots, season with salt and cook over moderately high heat, stirring a few times, until lightly golden and softened, about 5 minutes. Transfer to a small bowl and let cool slightly.

In a blender or mini food processor, combine the cooked shallots with the garlic, scallions, miso, chili garlic sauce, vinegar, sesame oil and sugar and process to a smooth puree. Season the sauce with salt and transfer to a small bowl.

Remove ribs from refrigerator and let stand at room temperature.
Light a grill or preheat a grill pan. Remove the ribs from the marinade. Grill the ribs over moderately high heat, turning occasionally, until medium-rare, about 20 minutes. Let rest for 10 minutes, then thinly slice across the grain. Serve the ribs with the sauce and the sliced apple.
Alternatively, preheat oven to 350 degrees. Place ribs in baking dish with marinade. Cover and cook approximately 1 hour and 15 minutes. Serve with sauce.

Spiced Lamb Skewers with Pomegranate Pareve Yogurt Sauce

turkish-lamb-kofte
Serves 4

Great as a gorgeous appetizer or a day meal main dish. Sprinkle the pomegranate seeds over the top for a show-stopper presentation.

For the spice mix
1 tablespoon ground cumin
1-1/2 teaspoon fresh chopped mint
1-1/2 teaspoon dried oregano
1 teaspoon sweet paprika
1 teaspoon hot paprika
1 teaspoon ground black pepper

For the pomegranate-yogurt sauce
1/2 cup Tofutti sour cream
2 teaspoons white vinegar
1 tablespoon pomegranate molasses; more for serving or regular molasses mixed with 1 tablespoon pomegranate juice
2 tablespoons chopped fresh mint
1 teaspoon ground sumac or 1/2 teaspoon fresh lemon juice
For the skewers
1 pound ground lamb
1 medium plum tomato, seeded and finely diced
1/4 cup finely grated red onion
1 teaspoon pomegranate molasses or pomegranate juice
1 medium clove garlic, minced
3/4 teaspoon kosher salt
8 12-inch flat, wide skewers (soaked in water for 30 minutes if wooden)
Vegetable oil, as needed
2 tablespoons pomegranate seeds
2 tablespoons small fresh mint leaves (optional)

Make the spice mix
Combine all of the ingredients in a small bowl.
Make the pareve yogurt sauce
Combine all of the ingredients in a small bowl.
Make the skewers
Put the lamb, tomato, onion, pomegranate molasses, garlic, 1 Tbs. of the spice mix, and salt in a large bowl. Using your hands, mix until combined and the meat is a bit sticky. With wet hands, divide the lamb into 8 portions. Working with one portion at a time and rewetting your hands as necessary to prevent sticking, press the lamb around the skewers into sausage shapes about 4-1/2 inches long. Transfer to a baking sheet, cover loosely with plastic wrap, and refrigerate for at least 1 and up to 4 hours.
Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire for direct grilling, or an indoor grill pan. Oil the grill grate. Grill the skewers, turning once, until no longer pink in the center (cut into one to check), about 6 minutes.
Garnish with the pomegranate seeds and mint, if using. Drizzle more pomegranate molasses or juice over the yogurt sauce, and then serve with the sauce.