Smoked Turkey-Wild Rice Soup

2 teaspoons oil
2 carrots, peeled and chopped
1 onion, chopped
1 teaspoon minced fresh garlic
¼ teaspoon rosemary
¼ teaspoon pepper
4 cups chicken broth
1 pound smoked turkey, chopped
1 cup wild rice, uncooked
1/3 cup flour
3 cups nondairy creamer
2 tablespoons red wine or cooking sherry

In a large stock pot, sauté carrots, onion and garlic in oil over medium-high heat until soft – about 10 minutes. Stir in rosemary and pepper. Add broth, turkey and rice. Bring to a boil; reduce heat and simmer, covered, for about 1-1/2 hours. In a small bowl, whisk together flour and nondairy creamer until smooth. Gradually add to pot, stirring constantly. Stir in wine. Reheat gently over low to medium heat.

Lemon Roasted Potatoes

photo by Hans Gissinger


Serves 12

The combination of lemon and garlic and fingerling potatoes make this potato recipe both fragrant and full of flavor. The dressing is light and the dill is a nice surprise.

Nonstick vegetable oil spray
4 pounds unpeeled fingerling potatoes in assorted colors (such as red, white, and purple), rinsed, halved lengthwise
1/2 cup olive oil
1 cup extra-virgin olive oil
1/2 cup fresh lemon juice
6 tablespoons chopped fresh dill
4 teaspoons finely grated lemon peel
24 garlic cloves, sliced

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Spray 2 large rimmed baking sheets with nonstick spray. Toss potatoes with 1/2 cup olive oil in large bowl. Sprinkle generously with salt and freshly ground black pepper. Spread potatoes in single layer on baking sheets, dividing equally. Roast 30 minutes.

Meanwhile, whisk extra-virgin olive oil, lemon juice, dill, and lemon peel in small bowl to blend for dressing. Toss garlic and 2 tablespoons dressing in another small bowl. Divide garlic mixture between baking sheets with potatoes and toss; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.

Toss roasted potatoes in large bowl with enough of remaining dressing to coat and serve.

Pomegranate Punch

Serves 12

This is a fun drink to serve on the Rosh Hashanah daytime meals. It’s refreshing and super flavorful.
1-½ cups sugar
1-½ cups water
8 slices fresh, peeled, ginger (about 1/8 inch thick)
2-¼ cups fresh mint
6 cups pomegranate juice
¾ cup apricot nectar
2-½ cups seltzer

Bring sugar, water and ginger to a simmer in a small saucepan over medium heat, stirring, until sugar dissolves. Remove from heat. Add mint. And let stand for 30 minutes. Strain and cool.

Stir together mint syrup, pomegranate juice, and nectar in an ice-filled pitcher. Add seltzer. Garnish with more mint.

Wild Mushroom Salad

Serves 4

This salad is for mushroom lovers. I usually make it with chanterelle mushrooms but any combination of wild mushrooms will work as long as they are mostly the more delicate types like shitake. Baby bellas work but do not use portabellos, they are too meaty for this salad.

1 pound chanterelles, brushed clean and trimmed (halved or quartered if large)
3 tablespoons extra-virgin olive oil
2 tablespoons chopped flat-leaf parsely
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 small shallot, thinly sliced
1 small garlic clove, minced
Kosher salt and freshly ground black pepper
Fresh lemon juice

Place mushrooms in a steamer basket and set over a pot filled with 1″ gently simmering water (do not allow water to touch mushrooms). Cover and steam mushrooms until tender, about 5 minutes. Transfer mushrooms to a baking sheet and let cool slightly.

Meanwhile, whisk oil, parsley, vinegar, Dijon mustard, shallot, and garlic in a medium bowl. Season with salt, pepper, and lemon juice. Add mushrooms; toss to coat evenly. Let marinate for 30 minutes. Season to taste with salt, pepper, and more lemon juice, if desired.

Pot Roast with Wild Mushrooms and Fresh Thyme

Serves 6

This is a great meat recipe that can be made a few days ahead of time. You can use a pot roast or a brisket or even a beef chuck roast. The wine and the thyme give it depth and the orange zest gives it a very fresh flavor that is a little sweet.

1 pot roast, brisket, or beef chuck roast (3 1/2 to 4 lbs.)
Kosher salt
freshly ground black pepper
About 1/3 cup all-purpose flour
3 tablespoons olive oil
1-1/2 cups coarsely chopped onions
1-1/2 cups coarsely chopped celery
1-1/2 cups coarsely chopped peeled carrots
4 cups reduced-sodium beef broth
1 bottle (750 ml.) Merlot or other dry red wine
3 fresh thyme sprigs plus 1 tbsp. chopped leaves
2 tablespoons margarine
3/4 cup chopped shallots
2 pounds mixed mushrooms such as chanterelle, trumpet, enoki, cremini, and/or button, rinsed briefly and cut into bite-size pieces
1 teaspoon shredded orange zest

Preheat oven to 325°. Sprinkle roast lightly with salt and pepper; coat generously with flour. Pour oil into a large (at least 6-qt.), heavy ovenproof pot over medium-high heat. Add beef and cook, turning as needed, until browned all over, about 15 minutes total. Transfer to a plate.

Add chopped vegetables to pot and cook, stirring often, until beginning to brown, 10 to 12 minutes. Add broth, wine, thyme sprigs, and beef. Cover and bring to a boil, then transfer pot to oven. Bake until beef is tender when pierced, 3 to 3 1/4 hours, turning roast over once.

Meanwhile, melt margarine in a large frying pan over medium-high heat. Add shallots and cook, stirring often, until beginning to brown, 3 to 4 minutes. Add mushrooms, increase heat to high, and cook, stirring often, until liquid has evaporated and mushrooms are beginning to brown, 12 to 14 minutes. Stir in thyme leaves and salt and pepper to taste.

Transfer beef to a platter; cover with foil and keep warm in a 200° oven. Pour braising liquid through a strainer into a wide frying pan. Skim off fat. Boil over high heat until reduced by about half, about 20 minutes. Stir in orange zest and salt and pepper to taste. Pour sauce into a bowl.

Cut beef into 1/2-in. slices and drizzle with a little sauce. Spoon mushrooms around meat and serve with remaining sauce on the side.

Apple Crostata


Serves 6

I cannot get enough recipes with apples this time of year. This one is best served with a little pareve ice cream or pareve whipped cream. This is a modified recipe from a restaurant called Sea Glass on Cape Cod.

CRUST
2-1/2 cups all-purpose flour
1 teaspoon fine sea salt
1 teaspoon sugar
1 cup (2 sticks) chilled margarine butter, cut into 1/2″ cubes
¼ teaspoon butter extract (optional, this is pareve and made by McCormick)

FILLING
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Pinch of fine sea salt
2-1/2 pounds Golden Delicious apples (about 5 large), peeled, halved, cored, cut into 1/4″-thick slices (about 7 cups) or use another firm, fresh local apple
2 tablespoons fresh lemon juice
1 large egg
2 tablespoons raw sugar
2 tablespoons pure maple syrup
Pareve vanilla ice cream or pareve whipped cream

CRUST
Place flour, salt, and sugar in a food processor; pulse to blend. Add margarine and butter extract; pulse just until coarse meal forms. Add 1/4 cup ice water; pulse until dough forms clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into a ball; flatten into a disk. Wrap dough in plastic and chill 1 hour.

DO AHEAD: Crust can be made 1 day ahead. Keep chilled. Allow to stand at room temperature for 15 minutes to soften slightly before rolling out.

FILLING
Preheat oven to 400°. Place a large sheet of parchment paper on a work surface. Roll out dough disk on parchment paper to 15″ round (some of dough will extend over edges of paper).

Whisk sugar, cornstarch, cinnamon, nutmeg, and salt in a large bowl. Add apples and lemon juice to bowl with sugar mixture; toss to coat apples evenly.

Transfer apples to crust, mounding in center and leaving a 3″ plain border. (Scrape out any juices from bowl and drizzle over apples. Fold crust edges up over outer edges of filling, crimping dough and folding and pleating as needed to fit. Slide crostata and parchment onto a large rimless baking sheet. Crack egg into a small bowl. Using a fork, beat egg just to blend. Brush crust edges with beaten egg, then sprinkle crust with raw sugar.

Place crostata in oven and bake until juices in center are thick and bubbling, about 1 hour. Let cool for 5 minutes. Run a long, thin knife or offset spatula around edges of crostata to loosen from paper and to prevent it from sticking to the paper. Transfer baking sheet with crostata to a wire rack. Brush apples generously with maple syrup. Let crostata cool.

Cut crostata into wedges. Place wedges on plates and serve with pareve ice cream or pareve whipped cream.

Roasted Dates with Pastrami, Almonds, and Spices

Serves 6

This date recipe is great as a side dish for the simanim. It’s really interesting combination of flavors. The roasting of the dates creates a sweeter taste and wonderful texture.

2 cups pitted dates
3 ounces pastrami, finely diced (1/2 cup)
1/2 cup sliced almonds
1 teaspoon minced garlic
1 teaspoon crushed red pepper flakes
1 cup chicken stock
1 tablespoon unsalted margarine
1 tablespoon fresh lemon juice
Zest of 1/4 lemon
1 tablespoon chopped fresh flat-leaf parsley

Preheat the oven to 375 degrees F.

Put the dates on a small rimmed baking sheet and roast in the oven until heated through, about 15 minutes.

In a medium saute pan over medium heat, cook the pastrami for 3 minutes until warm. Add the almonds and continue cooking until they brown, a few minutes. Add the garlic and cook for another minute or so. Add the red pepper flakes and stock and bring to a simmer, scraping the bottom of the pan with a wooden spoon. Remove the pan from the heat and whisk in the margarine, stirring continuously until the margarine is melted. Stir in the lemon juice and parsley.

Add the dates to the pan and swirl and toss them in the sauce. Divide the cooked dates among 4 to 6 plates and spoon the sauce over them.

Winter Squash with Caramelized Onions

By Chef Joan Nathan for GKC

Serves 8
2 pounds butternut squash, halved lengthwise and seeded
3 tablespoons vegetable oil
½ cup slivered almonds
2 pounds onions, peeled and sliced thinly in rounds
Salt to taste
1 bunch flat leaf parsley, finely chopped
2 teaspoons plus 1-tablespoon sugar
1-teaspoon cinnamon
½ cup raisins
Freshly ground pepper to taste
Preheat the oven to 350 degrees.

Place the squash, cut side down, on a rimmed baking sheet. Add ¼ cup water, cover with aluminum foil, and bake until the squash is very soft, about 30 minutes. Remove from the oven, and once it’s cool enough to handle, scoop out the pulp into a large bowl.

Heat the oil in a large skillet, toss in the almonds, and cook until golden. With a slotted spoon, remove to a plate, and set aside. Sauté the onions in the same pan over medium heat until translucent. Then add salt to taste, 2 tablespoons of the parsley, 2 teaspoons of the sugar, the cinnamon, and the raisins, and continue to cook, stirring occasionally for about 30 more minutes, or until the onions are caramelized.

Gently fold the onions into the squash. Season with pepper and more salt, if necessary, and sprinkle with the remaining parsley, the almonds, and if you wish, the extra tablespoon of sugar. Serve immediately, or make ahead and reheat.

Chocolate Pudding Cake


Serves 6

You can never have enough delicious chocolate recipes. This one is easy and delicious served warm. I like to serve it on a cold Succot night with some powdered sugar and whipped cream sprinkled on top.

Pudding Cake:
3/4 cup granulated sugar
1 cup all-purpose flour
1/4 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/2 cup non-dairy creamer
1/3 cup margarine, melted
1 1/2 teaspoons vanilla extract

Topping:
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup cocoa powder
1-1/4 cups hot water

Other toppings:
Pareve Vanilla or Mint chocolate chip ice cream, for serving
Powdered Sugar
Pareve Whipping cream

Preheat the oven to 350 degrees F.

For the cake: Whisk together the sugar, flour, cocoa, baking powder and salt in a bowl. Whisk in the non-dairy creamer, margarine and vanilla. Stir together until smooth with a wooden spoon or spatula.

Pour the batter into an ungreased 9-inch square baking pan. Use an offset spatula to level into pan.

For the topping: Whisk together the sugars and cocoa and sprinkle it evenly over the batter. Pour the hot water over the top, resist the temptation to stir it into the batter.

Bake about 30 minutes, you want the center to bubble and look almost set, almost like an undercooked brownie. Take out of the oven and let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Serve with anilla or mint chocolate chip pareve ice cream, powdered sugar, or pareve whipping cream, if desired.

Applesauce Spice Cake

½ cup (1 stick) margarine, room temperature
1 cup sugar
3 eggs
½ teaspoon vanilla
1 cup unsweetened applesauce
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon allspice
½ teaspoon nutmeg
½ teaspoon cloves
¼ cup nondairy creamer mixed with ¼ teaspoon vinegar

Preheat oven to 375 degrees. Grease an 8-inch square baking pan. In a stand mixer, cream margarine and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Add the vanilla and applesauce and beat until smooth.

Stir together flour, baking soda and spices and pour ½ this mixture into batter. Add the nondairy creamer and then remaining dry ingredients. Stir until completely incorporated but do not over mix. Pour into prepared pan and bake for 25 to 30 minutes. Let cool for 15 minutes in pan before removing to wire rack to finish cooling. Dust with powdered sugar before serving, if desired.

Standing Rib Roast

photo by Edmund Barr

Serves 12

This roast recipe is definitely something to splurge on for Rosh Hashanah. It is easy to make but an expensive cut of meat. It is really worth it though and will be something really special for the Yom Tov meal.

1/3 cup Dijon mustard
2 tablespoons minced garlic
1 tablespoon chopped thyme leaves
2 teaspoons coarsely ground pepper
Kosher salt
3 tablespoons extra-virgin olive oil
One 5-rib 12- to 13-pound standing rib roast

Preheat the oven to 450°. In a small bowl, mix the mustard with the garlic, thyme, pepper and 2 teaspoons of kosher salt. Whisk in the olive oil.

Set the meat, bone side down, in a roasting pan and season it lightly with salt. Roast the meat in the lower third of the oven for 20 minutes.

Remove the meat from the oven and reduce the temperature to 350°. Brush the mustard coating all over the top and sides of the meat and roast for about 1 1/2 hours longer, rotating the roasting pan 2 or 3 times for even browning. The meat is done when an instant-read thermometer inserted in the center of the roast at the thickest part registers 120° (for medium rare). Transfer the roast to a carving board, cover it loosely with foil and let rest for 20 to 30 minutes.

Set the roast on its side and run a long, sharp knife between the bones and meat; remove the bones and set them aside. Turn the roast right side up. Carve the roast 1/4 to 1/2 inch thick and transfer the slices to warmed plates.

Want to try another standing rib roast? I love this one studded with garlic, Standing Rib Roast Studded with Garlic.

Apple Cake with Caramel Glaze

photo: flickr

2 cups flour
2 cups apples, peeled and thinly sliced
1-3/4 cups brown sugar
¾ cup (1-1/2 sticks) margarine, softened
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1-1/2 teaspoons vanilla
3 eggs

Caramel Glaze:
¼ cup margarine
¼ cup brown sugar
2 tablespoons nondairy creamer
1 cup powdered sugar
1 teaspoon vanilla

Preheat oven to 325 degrees. Grease a 12-cup Bundt pan. In a large stand mixer, on medium speed, mix together all batter ingredients. Pour into prepared pan and bake for 50 to 55 minutes. Cool in pan for 10 minutes before removing to wire rack to finish cooling. Drizzle with Caramel Glaze. To make glaze, stir together margarine, brown sugar and nondairy creamer in a small saucepan over medium heat. Bring to a boil; remove from heat and stir in powdered sugar and vanilla. Mix until smooth. If too thick to drizzle, add a little more nondairy creamer.

Apple Upside-Down Cake

photo: americastestkitchen.com

4 Granny Smith apples
1 tablespoon lemon juice
2 tablespoons margarine
1 cup brown sugar
1 egg
1 cup sugar
1 cup pareve whip
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder

Preheat oven to 325 degrees. Peel apples and slice thinly. Toss with lemon juice. Place margarine in a 9-inch round baking dish. Place in oven until melted; then remove. Sprinkle brown sugar over margarine. Place apple slices in circular shape around pan, slightly overlapping, until whole pan is covered.

Beat together egg and sugar until well mixed. Stir together pareve whip and vanilla. Stir together flour and baking powder. Add to egg mixture alternately with whip, beginning and ending with the dry ingredients. Pour over apples. Bake for about 30 to 35 minutes. Cool for 10 minutes, then turn over onto rack to finish cooling.

Traditional Apple Cake

photo: eclecticepicurean.com

This is the apple cake you expect but so much better – probably as good as it gets – from my good friend and expert chef, Debby Segura.
(Serves 18)

Apple Mixture:
6 medium sized apples, Mackintosh or Braeburn if possible
1/3 cup honey or ½ cup sugar
1 tablespoon ground cinnamon
2 teaspoons lemon juice

Cake:
3 cups all-purpose flour
2 cups sugar
1 cup vegetable oil
4 large eggs
1/3 cup orange juice
3 teaspoons baking powder
1 tablespoon vanilla extract
1 teaspoon salt

Place the oven rack in the lower third of the oven and preheat the oven to 350 degrees. Grease a ten inch angel food cake pan. Set it aside.

Apple Mixture: Peel, core and slice 4 of the apples into 1/4″ thick slices. Core, but do not peel, the last 2 apples, and slice into 1/4″ slices. In a medium sized mixing bowl, toss all the apples with the honey or sugar, cinnamon and lemon juice very gently, until coated. Reserve the slices which are not peeled in a separate bowl.

Cake: In the large bowl of an electric mixer combine the flour, sugar, oil, eggs, orange juice, baking powder, vanilla and salt. Increase the speed to medium-high and mix until well-blended, about 2 minutes. Pour 1/3 of the batter into the prepared pan, and smooth the batter. Arrange ½ of the peeled apple slices over the batter (being very careful not to let the apple slices directly touch any par of the pan, as it with stick to the pan and be problematic when the cake is cooked). Cover this apple layer with ½ of the remaining batter, and smooth the batter. Arrange the rest of the peeled apples over the batter. Pour the remaining batter over this second apple layer, and smooth this final layer of batter. Arrange the unpeeled apple slices over this batter, creating a fan of slightly overlapping slices that go all around the center of the tube pan. If there is any cinnamon juice left over from the apple mixture, drizzle it over the apple fan. Place the cake pan on a square of heavy aluminum foil (fold up the edges of the foil to form a tiny pan, thus preventing any juice that may leak out of the pan from dirtying your oven), and place it in the oven to bake for 75 to 85 minutes, or until a toothpick tester inserted into the center of the cake comes out clean.

Remove the cake from the oven and place it on a rack to cool for 10 minutes. Gently release the cake from the sides of the pan with a small thin knife, if it appears to stick, and then remove the sides of the pan. Allow the cake to cool, with the center piece still in place, until room temperature before gently releasing and then removing the center piece. Place the cake on a cake stand. Immediately before serving, sift powdered sugar over the cake. Place some tiny apples or crab apples at the base of the cake for a garnish.

Carrot and Toasted Cumin Salad

Serves 4

This is an interesting combination of sweet carrots and savory toasted cumin. It is flavorful and full of color. It’s a nice side dish or dish for the simanim on Rosh Hashanah.

2 large carrots, peeled
1 teaspoon cumin seeds
2 tablespoons olive oil
Zest of 1 lemon plus juice of ½ lemon
¼ cup coarsely chopped fresh cilantro or mint
Kosher salt and pepper to taste

Grate the carrots on a large box grater and put them in a bowl. Put the cumin seeds in a small skillet and toast over medium heat, shaking the skillet frequently until the cumin is fragrant, about 3 minutes. Add the cumin seeds, lemon zest and juice, and olive oil and chopped cilantro to the carrots and toss. Season with salt and pepper. Serve immediately or refrigerate until ready to serve.

Sesame Crusted Salmon

photo: Melanie Acevedo

Serves 4 and can be doubled

This salmon recipe is nice enough for company and easy enough to serve as a weekday fish. I serve it as a first course or as the main course in a dairy holiday meal. It’s beautiful on the plate.

1/4 cup soy sauce
2 tablespoons red wine
1/2 cup pareve chicken broth
1/2 teaspoon sugar
1-1/2 teaspoons grated fresh ginger
1 clove garlic, minced
2 tablespoons plus 2 teaspoons cornstarch
3 tablespoons water
1 egg white
2 pounds center-cut salmon fillet, cut into 4 pieces
1/4 cup sesame seeds
1/4 cup cooking oil

In a small bowl, combine the soy sauce, red wine, pareve chicken broth, sugar, ginger, and garlic. In another small bowl, stir together the 2 teaspoons cornstarch and the water.

Whisk together the egg white and the 2 tablespoons cornstarch. Brush the skinless side of the salmon with the egg-white mixture and then dip it into the sesame seeds to coat.

In a large nonstick frying pan, heat the oil over moderately high heat. Put the salmon in the pan, sesame-seed side down, and cook until golden brown, about 5 minutes. Turn and cook until just done, about 3 minutes longer for a 1-inch-thick fillet. Remove.

Pour any oil from the pan. Add the soy-sauce mixture. Simmer for 2 minutes, stirring. Whisk in the cornstarch-and-water mixture and cook, stirring, until thickened, about 1 minute longer. Serve the salmon with the sauce poured around it.

Salmon Sashimi with Soy and Hot Sesame Oil

photo by Anna Williams


Serves 4 and can be doubled

The original recipe came from Food and Wine magazine. GKC adapted it a bit and it is a bit spicy and delicious. The salmon is cooked with the hot oil so it has a sashimi texture. I tried it with both salmon from the sushi store and fresh salmon with no skin from the fish market. The salmon from the sushi store was cut a little more perfectly so the presentation was picture quality but they are equally delicious. It’s a good fish recipe for the holidays.

1/4 cup plus 2 tablespoons low-sodium soy sauce
1 teaspoon fresh lime juice
1 teaspoon fresh orange juice
Twelve 1/8-inch-thick slices of salmon, cut into 2-inch squares (1/4 pound)
One 1/4-inch piece of fresh ginger, sliced paper-thin and cut into thin matchsticks (about 24 pieces)
1 tablespoon snipped chives
2 tablespoons canola oil
1 teaspoon Asian sesame oil
1-1/2 teaspoons roasted sesame seeds
2 tablespoons cilantro leaves
5 scallions

In a small bowl, mix 2 tablespoons of the soy sauce with the lime and orange juices. In a medium bowl, toss the salmon with the remaining 1/4 cup of soy sauce and let stand for 1 minute, then drain. Arrange 3 slices of salmon on each plate and top with the ginger and chives.

In a small saucepan, heat the canola oil with the sesame oil over moderately high heat until smoking, about 2 minutes. Drizzle the hot oil over the salmon pieces. Spoon the soy-citrus sauce on top. Sprinkle with the roasted sesame seeds and cilantro leaves and serve.

As a garnish: Grill or sear the scallions in 1 teaspoon sesame oil until cooked through. Serve on top.

Honeydew and Cantaloupe Granita

These can be served together – for a beautiful presentation – or separately. They are refreshing at the end of the meal with perhaps some cookies on the side or a nice palate cleanser in the middle.

photo: rightathome.com


Honeydew Granita
1 large honeydew, peeled, seeded and chopped
2 tablespoons fresh lime juice
4 tablespoons sugar

Add all ingredients to food processor and process until puréed. Pour into freezer container and freeze for one hour. Scrape with fork and return to freezer. Repeat every ½ hour until completely frozen (2 to 3 more times). Remove from freezer 5 to 10 minutes before serving.

photo: eatbetteramerica.com


Cantaloupe Granita
1 large cantaloupe, peeled, seeded and chopped
2 tablespoons fresh lemon juice
4 tablespoons sugar

Follow same instructions as for honeydew granite, substituting cantaloupe for honeydew and lemon juice for lime. Enjoy!

Chocolate Raspberry Cakes

photo: mytidykitchen.com

Serves 6

These are super easy and really delicious. The raspberry addition is a surprise and makes these festive. They are great served warm in Succah or for company.

8 ounces bittersweet or semisweet chocolate, coarsely chopped
14 tablespoons (1 3/4 sticks) unsalted margarine, diced
2 tablespoons seedless raspberry preserves
4 large eggs
1/4 cup sugar
1 tablespoon vanilla extract

Preheat oven to 325°F. Grease six 3/4-cup soufflé dishes or custard cups. Arrange dishes on baking sheet. Mix chocolate, margarine, and preserves in saucepan. Stir over low heat until chocolate melts. Remove from heat; cool to lukewarm, stirring often, about 10 minutes.

Whisk eggs, sugar, and vanilla in large bowl to blend well, about 1 minute. Gradually whisk in chocolate mixture. Divide batter among prepared dishes.

Bake cakes until tester inserted into center comes out with some moist batter still attached, about 20 minutes. Let cool 30 minutes (centers may fall). Serve cakes warm or at room temperature.

Like individual chocolate cakes? Try these too, Chocolate Molten Cakes.

Salmon with Tomatoes, Spinach and Mushrooms

8 (4-ounce) salmon fillets
4 cups chopped fresh spinach
2 (8-ounce) packages sliced mushrooms
2 tomatoes, chopped
1 cup Sun-Dried Tomato Vinaigrette (purchased)

Preheat oven to 375 degrees. Place fillets, skin side down, in a greased 9 x 13-inch baking dish. Evenly distribute vegetables and pour dressing over all. Bake for about 25 minutes. Serve with a simple white rice.

Still in the mood for salmon? Try our Salmon with Brown Sugar and Mustard Glaze.

Apple Date Cake

photo: thebakingpan.com


3 cups flour
1 cup sugar
1-1/2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon allspice
2 eggs
1 (21-ounce) can apple pie filling
½ cup oil
1 teaspoon vanilla
1 cup chopped dates

Preheat oven to 350 degrees. Combine all dry ingredients in large bowl. Whisk together eggs, apple pie filling, oil and vanilla. Stir into dry ingredients. Stir in dates. Pour into greased 9 x 13-inch pan. Bake for 35 to 40 minutes.

Wine Braised Beets

Serves 6-8
I serve this year round not just for Rosh Hashanah. It’s a great side dish recipe especially for beet lovers like me.

2 bunches, medium beets
12 shallots, peeled
3 tablespoons olive oil
½ dry red wine
Salt and pepper to taste
3 tablespoons light brown sugar
3 tablespoons red wine vinegar

Preheat oven to 375 degrees. Peel the beets and cut each one into 8 chunks. Mix the beets and shallots together in a 13 x 9-inch baking dish. Toss the olive oil and red wine and season with salt and pepper. Cover the dish tightly with aluminum foil and bake until the beets are just tender, about 1 ¼ hours.

Stir in the brown sugar and red wine vinegar. Bake uncovered stirring occasionally until the vegetables are tender and glazed with the sauce, about 15 to 20 minutes more.

Need another recipe for beets? Try this one for Roasted Beets with Lemon Tarragon Vinaigrette.