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.

Peach Mascarpone Semifreddo

Serves 8 – 10
Recipe by David Lebovitz, adapted by GKC

Kirsch Syrup
1 cup water
1/3 cup sugar
1/3 cup kirsch, raspberry liqueur, or peach liqueur (alternatively, you can use 1 teaspoon almond extract)

Peach Filling

6 – 8 peaches (about 2 pounds) peeled, pitted and cut into 1/2 inch dice
3 tablespoons sugar

Mascarpone Filling

2 cups mascarpone cheese
¼ cup heavy cream, to thin the mascarpone
¼ cup sugar
1 teaspoon vanilla extract
1 sponge cake, yellow cake or angel food cake (this can be store bought or made from a mix), made in a 9 x 13 size

Garnish
3 peaches, peeled, pitted, and cut into ½ inch slice
1 tablespoons sugar
¾ cup crushed amaretti cookies, or other almond or shortbread cookie

For the kirsch syrup: In a small saucepan, warm the water and sugar until sugar dissolves. Remove from heat, and then stir in the kirsch or liqueur. Cool.

For the peach filling: In a small bowl, toss the diced peaches with the sugar and let stand until juicy.

For the mascarpone filling: Put the mascarpone in a medium bowl and add the cream to thin it to the consistency of buttercream frosting. Stir in sugar and vanilla and set aside.

To assemble: Slice cake into two pieces to fit into a 2 quart baking dish. Spread ½ cup mascarpone filling evenly at the bottom of the baking dish. Place one of the cake pieces on top and brush evenly with about half of the kirsch syrup (it all soaks). Spread the peach filling over the cake. Spread 1 ¼ cups mascarpone filling over the peaches. Add the second cake layer and soak it with remaining syrup. Spread remaining mascarpone over the cake and refrigerate, uncovered, for about 30 minutes to firm up the top layer of mascarpone. Cover with plastic wrap and keep chilled.

Just before serving, in a bowl, toss peaches with sugar. Let stand for 5 minutes. Scatter peach slices over semifreddo and sprinkle with crushed amaretti cookies. Cut into pieces and serve.

Skewered Salmon with Asian Chopped Salad

Recipe by gourmetkoshercooking.com

5 tablespoons soy sauce, divided
3 teaspoons toasted sesame oil, divided
1 pound salmon, skin removed, cut into appetizer portions
Small bamboo skewers, soaked in water for 30 minutes
1/2 head green cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups)
1 large carrot, shredded (about 2 cups)
3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
1 (8-ounce) can sliced water chestnuts
1 (11-ounce) can Mandarin oranges in water, drained
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons canola oil
2 tablespoons brown sugar
1-1/2 teaspoons chili-garlic sauce or chili sauce
1/4 cup sliced almonds, toasted

Preheat oven to 400 degrees F. 

Combine 2 tablespoons soy sauce and 1 teaspoon sesame oil. Cut salmon into 1 ½ inch pieces. In a bowl, toss the soy sesame mixture with the salmon, coating completely. Place one or two pieces of salmon on each skewer, depending on your taste. Arrange in a baking dish and bake 5- 8 minutes or until fully cooked through (do not overcook, they will continue cooking for a minute or two when you remove them from the oven) Remove from oven, cool completely. 



In a large bowl, combine green cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange. In a separate bowl, whisk together remaining soy sauce, vinegar, garlic, ginger, oil, 2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine.

Serve the salad on a large rectangular platter. Gently place the salmon skewers on top of the salad in a long straight row. Top with toasted almonds. Alternatively, you can cut the salmon in 2 ounce appetizer size pieces. Coat and cook, as the directions indicate, and place salmon on top of salad to serve.

Potatoes with Sauce and Cheese

This is like baked ziti, only with potatoes. It may be super easy but it’s also super good.

8 medium russet potatoes, peeled and thinly sliced
1 (25-ounce) jar marinara sauce
2 (8-ounce) packages grated mozzarella cheese

Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch baking pan.

Place a thin layer of sauce across bottom of pan. Top with a layer of potatoes, then sauce, then cheese. Repeat twice more. Bake for about 45 minutes, until potatoes are soft and cheese is browning and bubbling.

Lemon Swirl Cheesecake

photo: eloquentenglish.com


Serves 12

Lemon and cheesecake, two of my favorite flavors, packed into one amazing cheesecake that is gorgeous too! It’s a keeper!

Crust
6 whole graham crackers (about 3 ounces)
1 cup walnuts, toasted
3 tablespoons butter, melted
2 teaspoons grated lemon zest

Filling
2 (8-ounce) packages cream cheese, room temperature
1/2 cup sugar
1/2 cup frozen lemonade concentrate, thawed
2 teaspoons grated lemon zest
3/4 cup sour cream
2 large eggs

Topping
1 cup sour cream, room temperature
1 (11 1/4-ounce) jar purchased lemon curd or lemon pie filling
2 1/4-inch-thick lemon slices, each cut into 4 wedges
Mint for garnish, optional

For Crust:
Position rack in center of oven and preheat to 350°F. Finely grind graham crackers in processor. Add nuts; process until coarsely chopped. Add butter and lemon zest; blend using on/off turns just until crumbs are moist. Press crumbs firmly onto bottom (not sides) of 9-inch-diameter springform pan. Bake until crust is set, about 10 minutes. Cool. Maintain oven temperature.

For filling:
Using electric mixer, beat cream cheese, sugar, lemonade concentrate and lemon zest in large bowl until smooth. Beat in 3/4 cup sour cream. Add eggs 1 at a time, beating just until combined. Pour filling into crust. Bake until center moves only slightly when pan is shaken, about 50 minutes. Transfer cake to rack; cool 5 minutes.

Meanwhile for topping:
Whisk 1 cup sour cream in small bowl until very smooth. Whisk lemon curd in another small bowl until very smooth.

Run small sharp knife around sides of cake. Starting at outside of edge of cake, spoon small alternating dollops of sour cream and lemon curd side by side in concentric circles atop warm cake, covering cake completely. Gently shake pan to smooth out toppings. Using tip of knife, gently swirl toppings, forming marble design. Chill cake uncovered overnight.

Run small sharp knife around sides of cake to loosen. Release pan sides of cake to loosen. Release pan sides. Transfer cake to platter. Garnish with lemon slices and mint sprigs.

Coffee Liqueur Cheesecake

Crust:
¼ cup butter, melted
1-1/2 cups chocolate cookie crumbs

Filling:
1-1/2 cups semisweet chocolate chips
2 tablespoons butter
¼ cup coffee liqueur
2 (8-ounce) packages cream cheese
2 eggs
1/3 cup sugar
1 cup sour cream

Topping:
¼ cup semisweet chocolate chips
1 tablespoon coffee liqueur
1 tablespoon corn syrup
1 cup sour cream

Preheat oven to 350 degrees.

Mix together crust ingredients and press into bottom of 9-inch springform pan; set aside.

To prepare filling: In a small saucepan, melted the chocolate, butter and liqueur over a low heat, stirring until smooth. Remove from heat and cool slightly.

In a large bowl, beat the cream cheese until fluffy. Add eggs, one at a time, beating well after each addition. Beat in sugar and sour cream. Slowly beat in chocolate mixture and pour filling into prepared crust. Bake for 1 hour. Turn off oven and leave cheese cake in oven 1 more hour. Remove from oven and cool in pan on a wire rack. Refrigerate until chilled, about 4 hours.

To prepare topping: In a small saucepan, melt the chocolate, liqueur and corn syrup, stilling until smooth. Cool to room temperature and drizzle over cake.

Roasted Vegetable Tart

1 zucchini, sliced
1 yellow pepper, sliced
1 red onion, sliced
2 cups sliced mushrooms
2 tablespoons olive oil
1 teaspoon kosher salt
2 frozen pie shells, defrosted
1 (5-ounce) container semisoft garlic and herb cheese
1 (3-ounce) package cream cheese
1 tablespoon milk
2 tablespoons grated Parmesan cheese

Preheat oven to 450 degrees. Toss zucchini, pepper onion and mushrooms with olive oil and salt. Bake, uncovered, for 15 minutes, stirring once.

Reduce oven to 400 degrees. Lightly grease 2 baking sheets. Roll out 1 pie crust on each sheet, smoothing down crimped pieces.

In a medium bowl, beat together semisoft cheese and cream cheese. Divide mixture among 2 crusts, covering center only. Cover with vegetable mixture. Fold edges over to partially cover filling. Brush with milk and sprinkle with Parmesan

Bake for about 20 minutes, or until crust is golden.

Goat Cheese and Rosemary Muffins

Makes about 12 muffins

1-3/4 cups flour
1 tablespoon baking powder
1 tablespoon chopped fresh rosemary
¼ teaspoon salt
1 cup milk
1 tablespoon sour cream
1 tablespoon canola oil
1 egg
1 (3-ounce) log goat cheese, coarsely chopped

Preheat oven to 400 degrees. Lightly grease 12 standard muffin tins.
In a large bowl, stir together flour, baking powder, rosemary and salt. Make a well in the center.
In a medium bowl, whisk together milk, sour cream, oil and egg. Pour into well and stir until just moistened. Stir in goat cheese. Spoon batter into prepared muffin tins. Bake for 18 to 20 minutes, or until golden brown. Let rest in pan 2 minutes before removing to wire rack to finish cooling.

Trader Joe’s Chocolate Chips


Yes, Trader Joe’s Chocolate Chips are a great product and one that GKC promotes and uses often. So did anyone not hear the big news of these chips? If not, you missed big kosher news! Basically, the well-known and OK Pareve label on the semi-sweet chocolate chips is being changed to OK Dairy. GKC talked to both Trader Joe’s and the OK to get the real and correct information to share. What has changed? According to Trader Joe’s, the cleaning process has changed on the equipment that packages the chips. They used to use a wet wipe process to clean the machine before they packaged the OK Pareve chips. They recently, as in a few months ago, changed that process to a dry wipe process to decrease allergens and bacteria from developing. This change, caused the OK to change the hecksher. The product and ingredients are not dairy and have not been changed. In fact, most of the bags that people ran out to purchase have been made with this new process so technically should carry the OK Dairy label as well. Trader Joe’s did not know that this change would affect the hecksher or that the response would be so overwhelming. The marketing department said they may reevaluate the change based on the response. So keep up the facebook chatter and the letters and emails to Trader Joe’s. But for now, our favorite chocolate chip got a little messy.

White Chocolate Peach Cupcakes with Lemon Buttercream Frosting

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.

These cupcakes are a bite of summer. and with the innovative use of a cake mix, you will be in and out of the kitchen in time to enjoy the day.

cake
6 ounces white chocolate, finely chopped
6 tablespoons (3/4 stick) margarine, cut
into pieces
1 package (18.25 ounces) plain white or golden yellow cake mix
1 cup soy milk
3 large eggs
1 teaspoon pure vanilla extract
1 cup fresh peaches, peeled and
chopped (2 large peaches)
½ cup lemon buttercream frosting

garnish
2 peaches, sliced into thin slivers
½ cup peach jam

lemon buttercream frosting
8 tablespoons (1 stick) margarine,
at room temperature
4 cups confectioner’s sugar, sifted
2-3 tablespoons soy milk
1 tablespoon fresh lemon juice
1 tablespoon lemon zest, grated

Prep Cake: place oven rack in the center of oven and preheat to 350˚. line 24 muffin cups with paper liners. place white chocolate and margarine in a small saucepan over low heat. cook, stirring, until both have melted, about 3-4 minutes. let cool slightly.

Mix: place cake mix, soy milk, eggs, vanilla and white chocolate mixture in a large mixing bowl. blend with mixer on low speed for 1 minute. stop the machine and scrape down the sides of the bowl with a rubber spatula. increase the mixer speed to medium and blend for 2 more minutes, scraping down the sides again if needed. batter should be well combined. fold in peaches. spoon batter into the lined muffin cups, filling each 2⁄3 of the way full. place the muffin tins in oven.

Bake:
Bake cupcakes until they spring back when lightly pressed with your finger and a toothpick inserted in the center comes out clean, about 20-25 minutes. remove the muffin tins from oven and place on wire racks to cool for 5 minutes. Run a knife around the edges of the cupcake liners. Lift cupcakes up from the bottom of the tins using the end of the knife and carefully take them out of the cups with your fingertips. place them on wire racks to cool for 15 minutes before frosting. Garnish with a peach slice.

Prep Frosting:
Place margarine and 1 cup sugar in a large mixing bowl. blend with mixer on low speed to incorporate, about 30 seconds. Add remaining sugar with 2 tablespoons soy milk and lemon juice. blending with the mixer on low, stir in lemon zest.
Add remaining tablespoon soy milk if frosting seems too stiff. Increase the mixer speed to medium and beat until light and fluffy, 1 more minute.

Frost Cakes:
With a spatula, spread a heaping tablespoon of frosting on each cupcake until smooth. Top with a tablespoon of peach jam and garnish with fresh peaches.

**** To make this recipe dairy, substitute butter for margarine, whole milk for soymilk and use dairy white chocolate

Strawberry Feta Salad with Poppy Seed Dressing

photo by Annabelle Breakley

Serves 6, can be doubled

1/4 cup extra-virgin olive oil
3 tablespoons white wine vinegar
1/4 teaspoon salt
1/2 teaspoon Dijon mustard
2 tablespoons grated sweet onion, such as Vidalia
2 tablespoons sugar
1 teaspoon poppy seeds
10 ounce mixed lettuce greens
2 cups quartered strawberries
1/2 cup toasted sliced almonds
1/2 cup crumbled feta cheese

Whisk oil, vinegar, salt, mustard, onion, sugar, and poppy seeds in a medium bowl until blended.

In a large salad bowl, toss lettuce, strawberries, and almonds. Add dressing and toss to coat. Sprinkle with feta and gently toss until everything is incorporated.

Nutella Ribbon Bars

Recipe by gourmetkoshercooking.com

¾ cup chopped pecans
½ cup flour
½ teaspoon baking powder
2/3 cup packed light brown sugar
¼ teaspoon salt
½ cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
1 ½ cups old-fashioned rolled oats
¾ cup Nutella

Preheat oven to 375 degrees. Line an 8-inch squared baking pan with heavy-duty aluminum foil with at least 1 inch overhanging the top of the pan and sides.

In a food processor, grind the pecans coarsely. Add flour, baking powder, brown sugar and salt and pulse once or twice to combine. Add melted butter and vanilla and pulse until all ingredients are moistened. Add oats and pulse once or twice to combine.

Sprinkle half of the mixture across the bottom of baking pan and press it with your fingertips into an even layer. Place the other half of the mixture in the freezer for 5 minutes.

Spread the Nutella in an even layer on top of the crust. Scatter remaining crumb mixture over the Nutella, squeezing it into crumbs across the top. Bake until top is golden, 25 – 30 minutes.

Cut into 16 squares.

Lasagna Wonton Stacks with Tomato Basil Sauce


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.

Lasagna is a popular dish with children and adults alike. Try this version for a clean individual presentation and shorter prep time.

1 clove garlic, minced
1 tablespoon unsalted butter
1 (14.5-ounce) can crushed tomatoes
4 tablespoons fresh basil, finely chopped, divided
1 tablespoon fresh orange juice, or to taste
Salt and pepper, to taste
3/4 cup whole-milk ricotta cheese
¼ cup parmesan cheese, freshly grated
1 egg
2 teaspoons fresh oregano, finely chopped
12 eggroll skins, (from a package of refrigerated wonton skins, or eggroll wrappers, such as NaSoya brand)
6 ounces shredded mozzarella cheese

garnish
Fresh basil leaves

Tomato sauce: Preheat oven to 400°. In a large, heavy saucepan over medium heat, cook garlic in butter, stirring for 1 minute. Add tomatoes with liquid and 2 tablespoons basil. Simmer uncovered over medium heat, for 20 minutes, stirring occasionally. Stir in orange juice, salt and pepper.

Prep: In a medium bowl, mix ricotta cheese, parmesan cheese, egg, remaining basil, oregano, salt and pepper. In a 6-quart pot, boil salted water. Separate eggroll skins and add to boiling water. Using a slotted spoon, immediately transfer to a shallow dish filled with cold water.

Layer lasagna: Spread ½ cup tomato sauce evenly on bottom of a buttered 13x9x2-inch glass baking dish. Arrange 4 eggroll skins, drained briefly on a kitchen towel, in one layer on top of sauce. Divide half of ricotta mixture evenly among the squares in the pan and top with 4 more skins, drained briefly. Spoon remaining ricotta mixture evenly on these skins and top
with remaining 4 skins, drained. Spoon several tablespoons sauce over each stack and top with shredded mozzarella. Bake, uncovered, in middle of oven until bubbling and heated through, about 10 minutes.

Garnish with a fresh basil leaf on each stack and serve.

Basic Vinaigrette Salad

Everyone needs a basic salad recipe. This one is good any day or any Shabbos.

Dressing:
¾ cup canola or olive oil
¼ cup red wine vinegar
1/2 teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder

Salad:
6 cups romaine lettuce
1 cup cherry tomatoes
1 cup sliced cucumbers

In a glass jar or salad dressing container, whisk together all vinaigrette ingredients. Cover and shake vigorously until all is combined. Store in the refrigerator until ready to use. Shake before using.

Toss salad ingredients in a large bowl. Pour dressing over salad and toss. Serve immediately.