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.

Homemade Pie Crust

Crust:
2 ½ cups all-purpose flour, divided
2 tablespoons sugar
1 teaspoon salt
12 tablespoons cold margarine, cut into ¼-inch pieces
½ cup cold shortening, cut into ¼-inch pieces
¼ teaspoon imitation butter extract, optional
¼ cup chilled vodka
¼ cup cold water

To prepare the crust: Combine 1 ½ cups of the flour, sugar, and salt in a food processor; blend. Add margarine, shortening, and butter extract. Pulse a few times, until dough starts to pull together in clumps. Scrape sides of bowl and redistribute dough around blade. Add remaining 1 cup flour; pulse 4 to 6 times, until evenly distributed.
Transfer dough to a medium bowl. Gently mix in vodka and water. Do not over mix. Divide dough into 2 balls; flatten each into a 4-inch disc. Wrap in plastic wrap; refrigerate at least 1 hour and up to 2 days. Use half of the dough for this pie and store the rest for future use.

Cinnamon Bun Apple Pie

Cinnamon-Bun-Apple-Pie
Serves 10

1 (14 .5-ounce) box store-bought pie dough or homemade pie crust
2 tablespoons margarine, room temperature
1/2 cup sugar
1 1/8 teaspoons cinnamon
5 assorted baking apples (about 2 pounds)
Juice of 1 lemon
1 teaspoon vanilla extract
1 egg, lightly beaten
2/3 cup confectioners’ sugar
2 tablespoons soymilk, plus more if needed

Place a baking sheet in oven and preheat to 400.
Line a 9-inch pie plate with 1 piece of dough; refrigerate until ready to assemble.

For cinnamon-roll crust: Lay remaining piece of dough on lightly floured surface and spread margarine evenly on top. In a small bowl, mix 1/4 cup sugar and 1 teaspoon cinnamon; sprinkle evenly over margarine, and press gently to help mixture adhere. Roll pie dough into a tight log. Trim about 1 1/2 inches from both ends; cut remaining log crosswise into 1/2-inch-thick pieces. Arrange pieces cut-side down in a snug circle on a piece of floured parchment paper. Dust with more flour. Gently roll it into a 10-inch round. Refrigerate until ready to assemble pie.

Peel and slice apples. Toss with lemon juice, vanilla and remaining 1/4 cup sugar and 1/8 teaspoon cinnamon in a large bowl. Pour apples into the dough-lined pie plate. Invert cinnamon-roll crust on top and peel off the parchment (it’s OK if the individual rounds separate a bit in the process). Pinch crusts together; Brush with beaten egg.

Set pie on hot baking sheet in oven; bake until crust is golden brown and filling is bubbling, about 50 minutes. (Tent loosely with foil if top browns too quickly.) Transfer to a rack to cool slightly.

Whisk the confectioners’ sugar and soymilk in small bowl until smooth. Drizzle over the pie.

Roasted Red Pepper and Tomato Soup

roasted-pepper-tomato
Serves 6

Super creamy, great color, and a nice Yom Tov alternative to butternut squash soup.

3 pounds red bell peppers, cut into 1-inch-wide strips
2 pounds ripe plum tomatoes, seeded and cut into 1-inch pieces
3 medium carrots, cut into 1-inch pieces
1 large yellow onion, cut into 8 wedges
1 large red onion, cut into 8 wedges
6 large fresh basil leaves, torn
4 sprigs fresh thyme
1 teaspoon sweet paprika
1/4 teaspoons cayenne, or more, optional
Kosher salt and freshly ground black pepper
9 tablespoons olive oil
3 – 4 cups vegetable or chicken broth
1/4 cup pareve milk, pareve whipping cream or soymilk
1-1/2 tablespoons red wine vinegar

Position a rack in the center of the oven and heat the oven to 450°F.
In a large roasting pan, toss the peppers, tomatoes, carrots, onions, basil, and thyme with the paprika, cayenne, 1 tsp. of salt, a few grinds of pepper, and 6 Tbs. of the oil. Roast the vegetables, turning them every 15 minutes or so, until tender and browned in spots, about 45 minutes.

Put one-third of the vegetables in a blender with 1 cup of the broth. Purée until very smooth, about 2 minutes. Strain through a fine- or medium-mesh sieve set over a 4-quart saucepan, using a silicone spatula to press all of the liquid through; discard any solids. Repeat with the remaining vegetables (including any liquid from the pan) and broth in two more batches.

Stir in the cream and bring to a simmer over medium-low heat. Stir in the vinegar and gently simmer for 5 minutes. Season to taste with salt and cayenne. Remove from the heat and let cool to warm or room temperature.

When ready to serve, heat the remaining 3 Tbs. oil in an 8-inch skillet over medium-high heat until shimmering hot. Add the capers and cook, stirring, until they begin to open like little flowers and become crispy and brown, about 30 seconds. Drain the capers in a small fine-mesh sieve set over a bowl. Transfer the capers to a paper-towel-lined plate; reserve the oil.

Serve the soup drizzled with the reserved caper oil and garnished with the fried capers.

Spinach Salad with Dates

spinach-salad-with-datesServes 4, can be doubled

I love this salad for Yom Tov. I add pomegranate seeds for Rosh Hashannah for extra color and crunch.

2 dates, pitted, plus ¾ cup chopped dates
1 teaspoon finely grated lime zest
¼ cup lime juice
1/3 cup vegetable oil, divided
Kosher salt and freshly ground black pepper
5 cups baby spinach
½ cup pomegranate seeds, optional
½ cup French’s crispy fried onions

Blend whole dates, lime zest, lime juice, and ⅓ cup oil in a blender until smooth; season with salt and pepper.

Toss spinach, chopped dates, and pomegranate seeds with dressing. Top with fried onions.

Curried Maple Mustard Chicken

curriedmaplemustardchicken
Serves 4, can be doubled

Here is a new twist on sweet and savory maple mustard chicken (which is great too). I love the addition of warm and flavorful curry to this dish. This can be made with chicken pieces of any type.

4 tablespoons margarine, cut into small pieces or canola oil
1/2 cup pure maple syrup
1/2 cup Dijon mustard
1 tablespoon mild or hot curry powder
1/4 teaspoon cayenne, optional
Kosher salt
Pepper
1 chicken, cut in 1/8’s, bone-in, skin-on

Preheat the oven to 350°. In a 9-by-13-inch ceramic baking dish, combine the margarine with the maple syrup, mustard, curry powder and cayenne. Bake for about 5 minutes, until the margarine is melted. Whisk in a generous pinch each of salt and pepper and let cool slightly, 5 to 10 minutes.

Season the chicken with salt and pepper, add to the baking dish and turn to coat with the sauce. Carefully spoon some 
of the sauce under the chicken skin. Turn the chicken skin-side up and bake for about 1 hour, basting occasionally, until the chicken is glazed and an instant-read thermometer inserted in the thickest part registers 165°.
Whisk the pan sauce and spoon over the chicken. Serve, passing additional sauce at the table.

Wild Rice with Roasted Grapes, Pecans and Sage

wild-rice-recipe
Serves 6 – 8

Nice hearty side dish with both crunch and a hint of sweetness to offset the earthy flavors of wild rice. It’s both sweet and savory and a great accompaniment to roasted chicken dishes and turkey.

1 cup wild rice
Kosher salt
2 cups seedless grapes, preferably a mix of colors
1 tablespoon balsamic glaze or vinegar
2 tablespoons canola oil
1 medium shallot, finely chopped (1/4 cup)
1 cup pecans, toasted and coarsely chopped
1 tablespoon pure maple syrup
2 teaspoons chopped fresh sage or ½ teaspoon dried
1 tablespoon fresh lemon juice
1/2 teaspoon freshly ground black pepper

Bring 1 quart of water to a boil in a 4-quart saucepan. Add the rice and 1 tsp. salt, turn the heat down to maintain a gentle simmer, cover, and cook until the grains are tender but not split open, 45 to 55 minutes. Drain in a colander.
Meanwhile, position a rack in the center of the oven and preheat oven to 350°F.

In an 8×8-inch baking dish, toss the grapes with the balsamic glaze/vinegar and spread in a single layer. Roast until they’re soft but still hold their shape, about 15 minutes. Set aside.

Heat oil in the saucepan over medium heat. Add the shallot and cook, stirring occasionally, until softened, about 3 minutes. Stir in the pecans and syrup and cook until the syrup is absorbed, about 2 minutes. Remove from the heat and stir in half of the sage. Add the rice, grapes, lemon juice, and pepper; stir gently to combine. Season to taste with salt and serve garnish with remaining sage.

Crispy Salt and Vinegar Baby Potatoes

crispy-salt-and-vinegar-potatoes
Serves 4 – 6

Like salt and vinegar potato chips? If so, this cooked potato recipe is for you. I love the spin on roasted potatoes and the salty, vinegar bite.

2 pounds baby Yukon Gold or red potatoes, halved, quartered if large
1 cup plus 2 tablespoons distilled white vinegar
1 tablespoon kosher salt, plus more
2 tablespoons unsalted margarine or canola oil
Freshly ground black pepper
2 tablespoons chopped fresh chives
Kosher salt to taste, about 1 teaspoon

Combine potatoes, 1 cup vinegar, and 1 tablespoon kosher salt in a medium saucepan; add water to cover by 1”. Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes; drain and pat dry.

Heat margarine in a large skillet over medium-high heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. Drizzle with remaining 2 tablespoons vinegar. Serve topped with chives and sea salt

Coffee Cake with Apple Cocoa Swirl and Streusel Topping

chestnut-coffee-cake-940x600
Yummy for dessert, as a breakfast treat or a great way to welcome a Yom Tov guest.

streusel
⅓ cup sugar
¾ cup all-purpose flour
¼ teaspoon kosher salt
¾ teaspoon cinnamon
¼ cup (½ stick) chilled unsalted margarine, cut into ½” pieces , or canola

Apple filling
½ cup coarsely chopped apples (peeled)
3 tablespoons light brown sugar, divided
2 tablespoons unsweetened cocoa powder
¼ cup chopped toasted nuts, optional

cake
½ cup (1 stick) unsalted margarine, room temperature, plus more
2 cups all-purpose flour, plus more
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup sugar
2 large eggs, room temperature
1 cup Tofutti sour cream
1 teaspoon vanilla extract

special equipment:
A 9” springform pan

streusel
Combine sugar, all-purpose flour, salt and cinnamon in a small bowl. Work in butter with your fingers until mixture holds together when pinched but is still crumbly; cover and chill.

Filling
Cook apples, 2 tablespoons brown sugar, and 2 tablespoons water in a small skillet over medium heat, stirring constantly, until pan is almost dry and apples are coated in syrup, about 5 minutes. Transfer to a small bowl and let cool. Toss in cocoa and remaining 1 tablespoon brown sugar. Add nuts, If using.

Cake
Preheat oven to 350°. Grease pan and line bottom with a round of parchment paper; grease parchment. Whisk baking powder, baking soda, salt, and 2 cups flour in a medium bowl.


Using an electric mixer on high speed, beat sugar and ½ cup margarine until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions. Beat in Tofutti sour cream and vanilla. Mix in dry ingredients. Scrape half of batter into prepared pan. Sprinkle apple filling over; top with remaining batter, then streusel.


Place pan on a rimmed baking sheet and bake cake until top is golden brown and a cake tester inserted into the center comes out clean, 45–55 minutes. Transfer pan to a wire rack and let cake cool before unmolding.


Tip: This cake is best made a day or two ahead of time. Store tightly wrapped at room temperature.

Another Homemade Basic Granola

homemade-quinoa
Makes 4 cups
Homemade granola is not only less expensive than the store bought variety but also more delicious. I love to customize it with my favorite ingredients and play with new combinations. One friend gave it out as a homemade mishloach manot and it was a huge hit! Granola is not just for breakfast, we love it crumbled into salad for added crunch, atop a noodle kugel or as an on-the-go snack.

3 cups old fashioned cooking oats
6 tablespoons canola oil or melted coconut oil (studies link this oil to helping with memory retention and better overall general health)
6 tablespoons honey, maple syrup, or agave
¼ teaspoon salt
1 cup nuts, any type, chopped
1 ½ teaspoon spices, mix 1 teaspoon cinnamon with ¼ – ½ teaspoon of any of these , nutmeg, mace, cocoa powder, curry, cardoman, or whatever you like
½ cup dried fruit, apples, apricots, raisins, coconut, bananas, whatever you like

Mix all the ingredients except the dried fruit and bake at 250°F for 45 minutes to 1 hour, stirring every 15 minutes until golden brown. Fold in the dried fruit, then let cool. Store in airtight container until ready to use.