Lemony Butter Cookies

lemony-buttercookies
Makes 3 dozen

Most of my cookie recipes can be made pareve. This one is an exception. It must be made dairy and I love it on Shavuos. The butter, lemon, and confectioners’ sugar melt in your mouth. This recipe is from foodandwine.com

COOKIES
2 sticks unsalted butter, softened
1 cup confectioners’ sugar
1 tablespoon finely grated lemon zest
1-1/2 tablespoons fresh lemon juice
2 cups all-purpose flour
3/4 teaspoon kosher salt

GLAZE
1/2 cup plus 2 tablespoons confectioners’ sugar
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter, softened
Finely grated lemon zest, for garnish

1. MAKE THE COOKIES Preheat the oven to 350° and position racks in the upper and lower thirds. In a large bowl, using a handheld electric mixer, beat the butter with the confectioners' sugar until very smooth, about 2 minutes. Beat in the lemon zest and juice, then beat in the flour and salt until just incorporated; scrape down the side of the bowl as necessary.
2. Roll half of the dough into 1-inch balls. Arrange the balls 1 inch apart on 2 baking sheets and, using your fingers, gently flatten each cookie. Bake for 12 to 14 minutes, until the cookies are lightly browned on the bottom and just firm; shift the baking sheets from top to bottom and front to back halfway through baking. Let the cookies cool on the baking sheets for 2 minutes, then transfer them to a rack to cool completely. Let the baking sheets cool slightly, then repeat with the remaining dough.
3. MEANWHILE, MAKE THE GLAZE In a bowl, whisk the confectioners' sugar with the lemon juice and butter until smooth.
4. Spread the lemon glaze on the cooled cookies and garnish with finely grated lemon zest. Let stand until the glaze is set, about 15 minutes.

MAKE AHEAD The cookies can be stored in an airtight container for up to 2 days.

Flounder with Lemon Garlic Sauce

Flounder-lemon
Serve 4
This can be made with sole or tilapia too. It’s a simple and classic fish dish.

4 (6-ounce) flounder fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons flour
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 tablespoon minced garlic
1/3 cup dry white wine
1/3 cup pareve chicken stock or vegetable stock
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice

Sprinkle fish with salt and pepper. Place flour in a shallow dish. Dredge both sides of fish in flour. reserve excess flour. Heat a large skillet over medium-high heat. Add 1 tablespoon butter and oil to pan; swirl to coat. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Remove from pan; keep warm.
Add reserved flour and garlic to pan; cook 90 seconds or until lightly browned, stirring constantly. Add wine and stock, stirring with a whisk; bring to a boil. Cook 2 minutes or until slightly thickened. Remove pan from heat; stir in remaining 1 tablespoon butter, parsley, and lemon juice. Serve fish with sauce.

Chopped Kale Salad with Goat Cheese and Figs

kalesalad
Serves 8 – 10

This salad is a kosher copy of a treif version with prosciutto and gorgonzola cheese by Giada De Laurentiis. I love the kosher version with crispy kale and sweet cheese and figs. Perfect for Shavuos!

1 cup walnuts, chopped
1/2 cup mascarpone cheese
1/4 cup plus 2 tablespoons apple cider vinegar
1/4 cup extra-virgin olive oil
1 tablespoon walnut oil
Salt
Pepper
10 ounces Tuscan kale, stems discarded and leaves thinly sliced
3 Belgian endives, halved, cored and thinly sliced
One 6-ounce head of radicchio, halved, cored and thinly sliced
8 fresh or dried figs, cut into wedges
4-ounce goat cheese

Preheat the oven to 400°. Spread the walnuts in a pie plate and bake for 8 minutes, until golden. Let cool.
In a very large bowl, whisk the mascarpone, vinegar and both oils; season with salt and pepper. Add the toasted walnuts, kale, endives, radicchio,and figs toss well. Season the salad with salt and pepper. Crumble goat cheese over the salad.
Make Ahead The mascarpone vinaigrette can be refrigerated overnight.

Lemon Parmesan Roasted Potatoes

Lemon-Parmesan-Roasted-Potatoes
Serves 8

So many favorite flavors come together in these delicious potatoes. Melted parmesan, fresh citrus and creamy potatoes. So yum.

1 1/2 pounds baby Yukon gold potatoes, halved
1 1/2 pounds baby red-skinned potatoes, halved
Kosher salt
4 cups cubed day-old sourdough bread (crusts removed)
1/3 cup extra-virgin olive oil
2 cloves garlic, grated
2 teaspoons finely grated lemon zest, plus wedges for serving
Freshly ground pepper

Preheat the oven to 450 degrees F. Put the potatoes in a large pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook over medium-high heat until just tender, about 7 minutes; drain.

Meanwhile, pulse the bread in a food processor to make coarse crumbs; combine with the olive oil, garlic, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the potatoes and toss.

Arrange the potatoes cut-side down on a baking sheet. Roast until golden and tender, about 10 minutes. Sprinkle with the parsley and parmesan; continue roasting until golden brown, about 5 more minutes. Transfer to a serving dish, season with salt and serve with lemon wedges.

Asparagus Potato Chowder

asparagus-potato-chowder
Serves 6 -8

This is a creamy and delicious version of potato chowder and the asparagus adds so much to the soup, both in flavor and in nutrition. I love the sweet creaminess from the mascarpone.

1-1/2 pounds medium-thick asparagus
2 large sweet onions, 1 quartered and 1 finely chopped
Kosher salt
1/2 cup heavy cream
1 tablespoon cornstarch
3 tablespoons unsalted butter
1 medium clove garlic, minced
1 teaspoon Dijon mustard, preferably grainy country-style
1/4 cup dry white wine
1 pound Yukon Gold potatoes, peeled and cut into 1/2 -inch dice (about 3 cups)
6 ounces (3/4 cup) mascarpone, at room temperature
1 tablespoon chopped fresh dill, plus fronds for garnish
Freshly ground black pepper

Trim the woody ends from the asparagus and put them in a 4-quart saucepan. Add the quartered onion, 1 tsp. salt, and 8 cups of water. Bring to a boil, then turn the heat down and simmer until the broth is reduced to 5 cups, 25 to 30 minutes.
Meanwhile, separate the asparagus tips from the stalks. Halve each tip lengthwise and cut the stalks crosswise 1/2 inch thick; set aside. In a small bowl, whisk the cream and cornstarch.
Strain the broth into a bowl. Wipe out the saucepan.
Melt the butter in the saucepan over medium-high heat, add the chopped onion, and cook, stirring occasionally, until beginning to brown, 6 to 10 minutes. Add the garlic and mustard and cook, stirring, for 30 seconds. Add the wine and cook, stirring, until almost evaporated, about 1 minute. Add the broth, potatoes, and 1 tsp. salt. Bring to a boil, then turn the heat down and simmer until the potatoes are tender when pierced with a fork, 6 to 9 minutes. Using a potato masher or fork, gently mash about half of the potatoes against the sides and bottom of the saucepan.
Whisk the mascarpone into the chowder and bring to a bare simmer over medium-low heat. Whisk in the cornstarch mixture and continue to gently simmer, whisking, until the chowder is slightly thickened, about 2 minutes. Add the asparagus tips and stalks, and cook until bright green and just tender, 2 to 3 minutes. Remove from the heat and stir in the chopped dill, 1 tsp. salt, and 1 tsp. pepper. Season to taste with more salt and pepper, and serve garnished with the dill fronds.

Grapefruit Arugula Salad

Grapefruit-Salad-Recipe
Serves 4

Spring freshness combined with a creamy yogurt dressing make it perfect for Shavuos or a late summer dairy shalosh seudas.

1 cup walnuts
1 tablespoon unsalted butter, melted
2 teaspoons packed light brown sugar
1 teaspoon ground cumin
1/2 teaspoon paprika
Pinch of cayenne pepper
Kosher salt
1/3 cup plain Greek yogurt
Juice of 1/2 lemon
1 tablespoon honey
2 teaspoons rice vinegar (not seasoned)
Freshly ground black pepper
2 pink grapefruits
2 stalks celery, thinly sliced
2 heads Belgian endive, cut into large pieces
5 cups baby arugula
1 small bunch chives, cut into 1/2-inch pieces

Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Combine the walnuts, melted butter, brown sugar, cumin, paprika, cayenne and 1/4 teaspoon salt in a medium bowl; toss, then spread the nuts on the prepared baking sheet. Bake until the nuts are golden brown, about 10 minutes. Stir, then set aside to cool.

Meanwhile, make the dressing: Whisk the yogurt, lemon juice, honey, rice vinegar and a pinch each of salt and black pepper in a small bowl; set aside.

Trim the tops and bottoms of the grapefruits, then use a paring knife to remove the peel and white pith. Cut between the membranes to release the segments into a large bowl.

Add the spiced walnuts, celery, endive, arugula and chives to the bowl with the grapefruit. Add the yogurt dressing, season with salt and pepper and toss.

Steak Salad with Grilled Onions

Grilled_Steak_Salad
Serves 4, can be doubled

The weather is finally warming up so my grill is out. I’m back at it and am so excited to create great grilling recipes and the inside cooking alternative for you. This salad has a salty sweet dressing and delicious soft onions. The meat gives it a satiating feel. I like it both as a mid-week light dinner or a Shabbos first course.

1 teaspoon Worcestershire sauce
1/4 cup plus 3 teaspoons olive oil
1 pound skirt steak, trimmed and cut in half
4 teaspoons red vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon minced garlic
½ Kosher salt
1/8 teaspoon ground black pepper
1 medium red onion, sliced crosswise in 1/4-inch-thick rounds
6 cups packed mixed baby greens
1 cup cherry tomatoes, halved
¼ cup toasted slivered almonds

Heat a large grill pan over medium-high heat or prepare a medium-high (400°F) gas or charcoal grill fire.
In a baking dish just large enough to hold the steak, combine the Worcestershire sauce and 1 teaspoon olive oil. Add the steak and turn to coat both sides.

Combine the vinegar, mustard, honey, garlic, salt, and pepper in a small bowl. Slowly whisk in the 1/4 cup olive oil.
Brush the onion slices with the remaining 2 teaspoons olive oil, and grill until tender, about 4 minutes per side (alternatively, roast onions in 400 degree oven for 20 – 25 minutes or until softened and a bit blackened). Season the steak with salt and pepper and grill alongside the onion, flipping once, 3 to 5 minutes total for medium rare, (alternatively, rub 1 teaspoon oil on steak and broil for 3 minutes each side).

Transfer the steak to a cutting board, tent with foil, and let rest 5 minutes.
Toss the greens and tomatoes with just enough of the vinaigrette to coat lightly and divide among serving plates. Slice the steak across the grain, and arrange both over the greens. Drizzle with remaining dressing.

Dark Chocolate Raspberry Banana Bread

bananabread
Serves 16

Prepare banana bread as directed in this banana bread recipe, except stir in ½ cup dark chocolate pieces into batter with the walnuts. After batter is gently mixed, with a tip of a knife swirl in ¼ cup raspberry preserves.

After bread has cooled. . Melt 2 tablespoons raspberry preserves in a microwave. Drizzle over banana bread.
In a small saucepan heat ½ cup chocolate chips with ½ teaspoon canola oil. With a fork drizzle chocolate glaze over banana bread

Roasted Banana, Banana Bread

Roasted-Banana-Bread
Serves 12-16

5 bananas, peeled left on
2 cups flour
1 ½ teaspoon baking powder
1/2 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon nutmeg
1/8 teaspoon ground ginger
2 eggs, lightly beaten
1 cup sugar
½ cup canola oil
¼ cup chopped nuts, like walnuts
Streusel topping:
3 tablespoons brown sugar
2 tablespoons flour
4 teaspoons melted margarine or canola oil
¼ cup chopped nuts

Preheat oven to 350 degrees. Line a 15 x 10 inch pan with aluminum foil. Arrange bananas, in the peel, on foil. Prick with a fork all over each banana peel. Bake for 20 minutes. Cool bananas.

Grease a 9 x 5 x 3 inch loaf pan. Set aside.

In a large bowl mix flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Make a well in the center of flour mixture.

In a medium bowl, stir together eggs, sugar, and oil and set aside. With a small sharp knife, split bananas peels. Measure 1 ½ cups of roasted bananas (packed). Stir into the egg mixture. Add wet mixture to well in the flour mixture. Stir until just moistened (it will be lumpy). Fold in walnuts. Spoon into prepared pan.

In a small bowl, mix streusel ingredients together. Sprinkle streusel over batter.

Bake for 55 – 60 minutes or until a toothpick inserted comes out with a few crumbs. Check for brownness after 40 minutes. If top is browning too much, cover loosely with foil and continue baking.

Cool for 10 minutes in pan. Remove from pan and cool completely on wire rack.

Fresh Herb Vinaigrette

I can’t think of anything I want more than lots of fresh salad these days. Yom Tov was great, but more food than we usually eat in an 8-day period. It’s time to lighten up and eat more salad. That also means a new dressing. I love the fresh herbs that give this dressing so much flavor! Feel free to use dried herbs (use 1/3rd the amount of fresh) if you prefer.

This dressing is great with romaine lettuce and any mix-ins you like. I made it with cherry tomatoes, Persian cucumbers, hearts of palm, and avocado. It’s also delicious on arugula, with mango and toasted nuts.
Fresh-Herb-Salad-Dressing
Fresh Herb Vinaigrette

Makes 1 ½ cups

1 cup olive oil (or vegetable oil if you prefer)
1/3 cup red wine vinegar, white wine vinegar, rice vinegar or apple cider vinegar
¼ cup finely chopped shallot
2 tablespoons finely chopped oregano, thyme or basil or 1 teaspoon dried
1 tablespoon Dijon mustard or ½ teaspoon dry mustard
2 – 3 teaspoons sugar (or agave, maple syrup, brown sugar or honey)
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon ground black pepper

In a screw-top jar, combine oil, vinegar, shallots, herbs, mustard, sugar, garlic, salt and pepper. Cover tightly and shake well. Store in the refrigerator until ready to use. Olive oil may solidify in refrigerator so take it out about an hour before using. Shake well.

Soft and Chewy Home-made Marshmallows


Makes 25

Canola oil, for greasing
2 tablespoons unflavored powdered gelatin
2 cups sugar
2/3 cup plus 3 tablespoons light corn syrup
3 tablespoons honey

Lightly grease an 8-inch square cake pan with canola oil. In a medium heatproof bowl, mix the gelatin with 1/2 cup plus 2 tablespoons of cold water; let stand for 15 minutes. Set the bowl over a saucepan of simmering water and cook, stirring occasionally, until the gelatin dissolves and the mixture is smooth.

Meanwhile, in a medium saucepan, combine the sugar, corn syrup, honey and 1/3 cup plus 2 tablespoons of water and bring to a boil, stirring to dissolve the sugar. Cook the syrup over moderately high heat until it registers 250° on a candy thermometer. Immediately pour the hot syrup into the bowl of a stand mixer fitted with the whisk. Scrape in the gelatin mixture and beat at high speed until a smooth white foam forms, about 4 minutes.

Spread the marshmallow in the prepared pan and smooth the surface. Press a lightly greased sheet of parchment paper on the surface and let stand until set, 3 hours.
Run a sharp knife around the marshmallow. Very lightly dust a work surface with cornstarch and invert the cake pan onto it, tapping to release the marshmallow. Using a lightly greased sharp knife, cut the marshmallow into 1 1/2-inch pieces.

Cinnamon marshmallows:
Add 1/2 teaspoon ground Vietnamese cinnamon during the last minute of beating the marshmallow;
lightly dust the cut marshmallows with a sifted mixture of 2/3 cup cornstarch, 1/3 cup confectioners' sugar and 1 teaspoon ground cinnamon

Sesame Kiddush Cookies

Makes 4 dozen

I keep these in my freezer to serve every Shabbos with fish or dips. They look gourmet and chic and taste both sweet and salty.

1 cup all-purpose flour
3/4 cup almond meal or ground almonds (see Note)
1/3 cup sugar
1 teaspoon fine sea salt
1 stick cold unsalted butter, cut into 1/2-inch dice
1 large egg, beaten
Black and white sesame seeds, for sprinkling

In a food processor, pulse the flour, almond meal, sugar and salt until combined. Add the butter and pulse until the mixture forms large clumps.

Turn the dough out onto a work surface and knead gently until it comes together. Divide the dough in half and press each half into a disk. Roll out each disk between 2 sheets of wax paper to 1/4 inch thick. Slide the wax paper–covered disks onto a baking sheet and freeze for at least 1 hour, until firm.

Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Working with one piece of dough at a time, peel off the top sheet of wax paper. Using a 1 1/2-inch round cookie cutter, stamp out the cookies as close together as possible. Arrange the cookies 1 inch apart on the prepared baking sheets. Lightly brush the cookies with the egg and sprinkle with the black and white sesame seeds.
Bake the sesame cookies for 17 to 20 minutes, until they are lightly browned; shift the baking sheets from top to bottom and front to back halfway through. Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack and let them cool completely.

Carrot Dip

Makes 9 ½ pint jars

This is a great alternative to traditional tomato or eggplant dip. I serve it with crackers, salmon, or aside grilled chicken. It has great color and flavor and is a great surprise for guests. Its also great on toasted bread.

4 pounds carrots, coarsely shredded (about 18 cups)
6 cups sugar
2 tablespoons finely grated lemon zest
1 cup fresh lemon juice (8 lemons)
2 teaspoons kosher salt
Three 3-inch cinnamon sticks
12 whole cloves
Big pinch of freshly grated nutmeg

In a large enameled cast-iron casserole or heavy pot, combine the carrots, sugar, lemon zest, lemon juice and salt; mix well. Wrap the cinnamon sticks and cloves in a double layer of cheesecloth and tie into a bundle. Tuck the bundle into the carrots. Cover and refrigerate overnight.

Add the nutmeg and 1/2 cup of water to the carrots and bring to a boil. Cook over moderately high heat, stirring occasionally, until the carrots are shiny and the liquid is syrupy, about 40 minutes. Discard the spice bundle. Let the carrot jam cool to room temperature, then refrigerate.

MAKE AHEAD The carrot jam can be refrigerated for up to 3 weeks.

Herbed Finishing Salt

Makes 4 servings

This is a terrific salt to sprinkle on roasted vegetables, corn on the cob, potatoes, or on any meat. I like to sprinkle it, before or after on grilled meat or chicken. The fresh herbs are subtle but infuse the salt.

1 cup rosemary leaves (1 1/2 ounces)
1 cup thyme leaves and tender stems (1 1/2 ounces)
2 large garlic cloves, thinly sliced
1/2 cup coarse sea salt
1 teaspoon crushed red pepper

In a food processor or blender, pulse the herbs and garlic until chopped. Add the salt and pulse until finely chopped. Add the crushed red pepper and pulse to blend. Spread the mixture in an even layer on a large rimmed baking sheet and let stand, stirring occasionally, until dried, about 2 days. Transfer the mixture to a jar or manual spice grinder.

MAKE AHEAD The herb salt can be stored in an airtight container for up to 1 year.

Wine Nut Bar Mix

Makes 6 cups

2 cups pecans
2 cups almonds
2 cups walnuts
1/4 cup pure maple syrup
2 tablespoons extra-virgin olive oil
2 tablespoons finely minced mixed herbs, such as rosemary, sage, savory and thyme
1/4 teaspoon cayenne pepper
Salt and freshly ground pepper

Preheat the oven to 350°. In a bowl, toss the nuts with the maple syrup, olive oil, herbs and cayenne. Spread the nuts on a rimmed baking sheet and bake for 15 minutes, stirring occasionally, until browned. Season the nuts with salt and pepper and toss frequently until cooled.
MAKE AHEAD The nuts can be stored in an airtight container for up to 2 weeks.

Creamy Caramel Sauce

Makes 1 ½ cups

1 1/4 cups sugar
1/4 cup water
1 cup heavy cream
1 tablespoon unsalted butter
Pinch of salt

In a saucepan, combine the sugar and water and cook over moderate heat, stirring until the sugar dissolves. Cook without stirring until a medium-amber caramel forms, 5 minutes. Add the cream, butter and salt and simmer until thickened, 2 minutes; let cool.

Wine Simmered Chicken with Grapes and Mushrooms

wine-simmered-chicken

Serves 6

6 boneless, skinless chicken breasts, thin cut
½ teaspoon salt
½ teaspoon dried basil
½ teaspoon dried tarragon
¼ teaspoon paprika
¼ teaspoon black pepper
2 tablespoons flour
1 tablespoon olive oil
3 garlic cloves, minced
1 cup sliced mushrooms
2 tablespoons flour
½ cup chicken broth
½ cup white wine
½ cup vanilla soymilk
2 tablespoons lemon juice
2 cups seedless grapes, halved
1 tablespoon fresh parsley

Cut each chicken breast in half. Blend together salt, basil, tarragon, paprika, pepper, and flour.
Heat oil in a sauté pan. In a re-sealable plastic bag, add the salt, basil, tarragon, paprika, pepper, and flour. Mix together. Add chicken and toss to coat. Shake off excess flour, and brown chicken on both sides. Remove chicken from pan and set aside.
Add garlic and mushrooms to pan and cook for about 2 minutes. Add flour and cook 2 more minutes. Add chicken broth, white wine, soymilk and lemon juice. Bring mixture to a simmer. Cook 5 minutes until sauce has thickened. Return chicken to the pan and cook for another 5 minutes. Add grapes and parsley and cook 2-3 more minutes.

Pumpkin Empanadas with Mint Dipping Sauce

pumpkin-empanadas

Makes 20

2 tablespoons vegetable oil, divided
1 ½ cups pure pumpkin
1 small onion, chopped
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon turmeric
1/4 cup currants or raisins, softened 10 minutes in hot water to cover
Store bought pie dough or homemade pie dough
1 large egg, slightly beaten
Cilantro Mint Dipping Sauce (below) or other chutney

Preheat oven to 375°. Rub a rimmed baking sheet with 1 tbsp. oil. Spread pumpkin on sheet and roast, uncovered, turning once, till tender when pierced,
30 minutes. Meanwhile, heat remaining 1 tbsp. oil in a large frying pan over medium heat. Add onion and cook, stirring often, until translucent, about 2 minutes. Stir in spices and cook until fragrant, about 2 minutes. Transfer onion to a medium mixing bowl. Drain currants and stir into bowl. Add warm pumpkin and mix well, mashing with back of a spoon to create a slightly chunky mixture. Working with one pie-dough disk at a time, roll dough on a lightly floured surface into a 1/8-in.-thick round. Using a 4-in. ring cutter, cut out 20 circles, rerolling scraps.
Mix 1 tablespoon water into egg and brush onto dough rounds. Spoon 1 tablespoon pumpkin mixture into center of each round, fold over, and seal edges with tines of a fork. Line 2 baking sheets with parchment. Arrange empanadas on sheets, spaced slightly apart.
Bake until golden brown, 15 to 20 minutes. Serve with chutney.

Make ahead: Follow recipe through step 5. Freeze in an airtight container. Then bake from frozen, 25 to 30 minutes at 375°.

Cilantro Mint Dipping Sauce

1 jalapeno chile, stemmed
2 cups cilantro leaves
12 large fresh mint leaves
2 tablespoons vegetable oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt

In a food processor, pulse jalapeno, cilantro, and mint until reduced in volume by half. Add 2 tbsp. water, the oil, lemon juice, and salt. Whirl until smooth, adding 1 more tbsp. water if needed.

Red Velvet Whoopie Pies

¼ cup margarine, softened
1 cup sugar
2 eggs
2 tablespoons nondairy creamer
2 teaspoons apple cider vinegar
1 teaspoon vanilla
1 tablespoon red food coloring
1-1/3 cups flour
2 tablespoons cocoa
1 teaspoon baking powder
¼ teaspoon baking soda

Filling:
2 (8 ounce) packages tofutti cream cheese
2 sticks (1 cup) margarine, softened
1 teaspoon vanilla
4 cups powdered sugar

Preheat oven to 375 degrees. Cream together margarine and sugar until fluffy. Beat in eggs, one at a time. Then beat in nondairy creamer, vinegar, vanilla and food coloring. Add the dry ingredients and mix well. Use ice cream scoop to drop batter onto cookie sheet lined with parchment paper. Bake for 10 minutes. Cool for 2 minutes on cookie sheet; remove to wire rack to finish cooling. Beat together all ingredients for filling until smooth. Spread on the back of a cooled cookie and top with another one.

Purim 2014

Soups, Salads, Fish and Appetizers:
Red Pepper Soup with Cumin
Tuscan White Bean Soup
Indian Spiced Salmon
Imitation Crab Cakes
Imitation Lobster Rolls with Potato Chips
Green Salad with Tomato Vinaigrette and Pastrami
Mixed Green Salad with Avocado, Mango and Champagne Vinaigrette
Spinach and Romaine Salad with Strawberries and Ramen Crunch
Hot Spiced Drunken Apple Cider
Addictive Asparagus
Rice with Lentils and Caramelized Onions
Pumpkin Empanadas with Mint Dipping Sauce

Chicken and Meat
Chicken with Chili and Lemon
Wine Simmered Chicken with Grapes and Mushrooms
Rum Drunk Chicken
Seared Duck with Wine Braised Fig Sauce
Super Easy Roast Beef with Horseradish Cream Sauce
Rib Roast with Whisky Cream Sauce

Desserts:
Peanut Butter and Chocolate Wafer Ice box Cake
Brownie Batter Cookies
Grasshopper Pie
Bourbon Pecan Pie
Red Velvet Whoopie Pies

Home Made Desserts and Gift Ideas
Pine Nut Brittle
Marshmallows
Toasted Walnut Truffles
Chocolate Almond Bark
Crock Pot Chocolate Candy

Hamentaschen
Hamentaschen with 2 Fillings from Kosher Revolution with Raspberry, Coconut, Chocolate and Hazelnut Fillings
Classic Hamentaschen with Apricot, Poppy Seed, Chocolate and Other Fillings
Filo Hamentaschen
Hamentaschen with Apple Pie or Cappucino Filling
Yellow Cake Mix Hamentaschen
Gluten Free Hamentaschen

Brownie Batter Cookies

Makes 2 dozen

2 sticks margarine, softened
1-1/4 cups granulated sugar
3/4 cup dark brown sugar
1 ounce unsweetened baking chocolate, melted
3 large eggs, at room temperature
2-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1-1/4 teaspoons baking powder
1-1/4 teaspoons salt
1 tablespoon vanilla extract
1-1/2 cups semisweet chocolate chips

Directions

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

In a stand mixer, beat the margarine, granulated sugar, brown sugar and chocolate until smooth. Add the eggs and mix until fully combined. Sift together the flour, cocoa powder, baking powder and salt in a bowl and add slowly to the batter until mixed. Add the vanilla and fold in the chocolate chips.

Drop by generous spoonfuls onto the prepared baking sheet, about 2 inches apart. Bake for 15 minutes. Transfer to a wire rack to cool

Rib Roast with Whisky Cream Sauce

Original recipe by The Pioneer Woman, adapted by GKC
Serves 10

If you cannot find a boneless rib roast, you can buy a standing rib roast. This is a big splurge but worth it! Cook in the same way.

1 whole boneless rib eye (12 to 15 pounds)
Olive oil
1/4 cup tri-color peppercorns
5 sprigs fresh thyme
3 sprigs fresh rosemary
1/2 cup kosher salt
1/2 cup minced garlic

For the whisky cream sauce
4 tablespoons margarine
1/2 cup diced onions
1/2 cup whiskey
1/2 cup beef stock or broth
Dash of salt
Freshly ground black pepper
1/4 to 1/2 cup pareve whipping cream

Preheat the oven to 500 degrees F.

Cut the rib eye in half (roast halves separately for more controlled/even cooking).

Heat some oil in a large skillet over high heat. Sear both rib eye halves until a nice dark golden color, 2 to 3 minutes per side.

Place the peppercorns into a bag and crush with a rolling pin. Shred the leaves from the thyme and rosemary sprigs. Mix the salt with the crushed peppercorns, rosemary leaves, thyme leaves and garlic. Pour olive oil over the rib eye and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20 minutes, then reduce the heat to 275 degrees F and roast until a meat thermometer registers 125 for rare/medium-rare, about 20 more minutes (the roast will continue to cook slightly after removing from the oven). Remove from the oven and let rest for 15 to 20 minutes before slicing. (for a whole roast, this will take much more time, and the same is true for the standing rib roast. Use a thermometer to adjust cooking time)

For the cream sauce:
Cook the onions in the 3 tablespoons margarine in a skillet over medium heat for a few minutes. When the onions are brown, remove the pan from the heat source (this ensures safe cooking with alcohol, do NOT pour alcohol in the pan near the flame)

Pour in the whiskey. Return to the burner and adjust to medium-high heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half.

Whisk in the remaining margarine, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes.

Hot Spiced Drunken Apple Cider

Serves 8-10

For a cold Purim this is a sensational addition to the meal, as an appetizer or accompanying dessert. It’s an adult drink, but so good that you need to be careful because the kids will like it too.

½ gallon apple cider
4 cinnamon sticks
4 cloves
¼ teaspoon ground nutmeg
1 vanilla bean, split lengthwise
4 tablespoons honey
¾ bottle Gewurztraminer or Sweet White Wine
1 cup fresh cranberries or cut up apples

Put the cider, all spices, and honey into a medium saucepan and bring to a boil over medium-high heat.

Reduce the heat to low and simmer about 10 minutes so the flavors blend. Add the wine and just warm it through, do not boil.

Add the cranberries or apples and simmer until the apples are colored a bit. Taste and add more honey if necessary.

Addictive Asparagus

Serves 4

There is something about this dish, just something that makes people wipe their plates clean of it. Maybe the kosher bacon, or pastrami, the sautéed leeks and toasted nuts, who knows? It’s addictive because its good. I often use the same recipe for green beans. It substitutes perfectly.

4 ounces, kosher beef bacon or diced pastrami or imitation bacon bits (optional)
1 tablespoon margarine
1 pound asparagus, ends removed, sliced into 2-inch pieces
1 ¼ cups thinly sliced leeks
2 garlic cloves, minced
Zest of 1 lemon
1 teaspoon orange zest
3 tablespoons pine nuts, toasted
2 tablespoons fresh chopped parsley, optional
Salt and pepper to taste

In a large skillet, sauté the kosher bacon or pastrami, over medium heat, until crisp. Add the margarine and then the asparagus and leeks and cook until asparagus is tender-crisp, about 4 minutes.

Add garlic, lemon and orange zests, pine nuts and parsley and cook another 1 minute. Season with salt and pepper.