Yom Tov Menu

Menu 1
Sweet Cream Cheese and Chocolate Filled Challah Rolls or Buns
Rosemary Skewered Tuna
Wine Braised Short Ribs with Rosemary Parsnip Mashed Potatoes
Sugar Snap Peas With Sesame
Chocolate Peanut Buttercake

Menu 2
Garlic Toasts
Beef and Chicken Soup with Little Veal Meatballs
Lemony Green Beans
Tofutti Vanilla Ice Cream with Raspberry or Strawberry Sauce

Menu 3
Vietnamese Beef Noodle Soup
Chicken Paprikash
Summer Asparagus Salad
Chocolate Cherry Crisp

Sweet Cream Cheese and Chocolate Filled Challah Rolls or Buns

(Pareve or Dairy)
From my friend Audi Weitz

Challah Dough
5 pounds sifted flour (sometimes need to add 2 or 3 more cups)
1 cup sugar
4 packets Rapid Rise yeast
2 tablespoons salt
3 eggs
5 cups warm water
1/2 cup oil

For Filling:
1 (8 ounce) container of plain tofutti cream cheese, or cream cheese
½ cup sugar
1/3 cup cocoa
1 cup chocolate chips
Put 5 cups of flour in mixer. Add yeast, sugar, and salt. Mix in water, oil and eggs. Mix until well combined and it has no lumps. Add remaining flour one cup at a time. Knead in the mixer for 12 minutes.
Let dough sit in a warm place for 45 minutes to 1 hour. The dough should have at least doubled in size. Punch down dough.

Preheat the oven to 350 degrees.
Separate the dough into two large pieces and roll out each piece of dough by hand very flat.
Spread tofutti cream cheese relatively thick in the center of each piece, leaving about a 1 inch border on all sides (use ½ tofutti for each piece). It does not need to be even or perfect as it gets melted when cooked. need to be even
Generously sprinkle the sugar and cocoa on top of the cream cheese on each piece, using ½ of the sugar and cocoa for each piece.
Toss the chocolate chips on top of the sugar/cocoa layer.
Roll as tightly as possible.
Slice into 1” wide pieces and place on a baking sheet and bake for about 20 minutes.

Rosemary Skewered Tuna


(Salmon or other hearty fish may be substituted)

15 rosemary sprigs
¼ cup olive oil
1 ½ tablespoons fresh lime juice
2 garlic cloves, minced
3 tablespoons fresh cilantro, chopped
2 teaspoons ground ancho chili powder
½ teaspoon salt
15 cherry tomatoes
Fresh ground black pepper to taste
1-pound tuna cut in 1-inch pieces
Lime wedges, for garnish

Remove the leaves from the bottom half of the sprig. Set aside. Chop enough of the leaves that were removed to make 1 ½ teaspoon of fresh rosemary.

Combine olive oil, lime juice, garlic, cilantro, ground ancho chili, chopped rosemary, salt and pepper in a medium bowl. Add the tuna and tomatoes and toss until coated. Let stand for five minutes. Skewer a piece of tuna, followed by one tomato, and then another piece of tuna onto each rosemary sprig.

Heat a large cast iron pan; grill pan, or the barbeque on high heat. Add the skewers and cook for approximately one minute each side or until the tuna is cooked through but still rare. Garnish with lime wedges and serve.

Wine Braised Short Ribs with Rosemary Parsnip Mashed Potatoes


3 tablespoons margarine, divided
8 3-4 inch long meaty beef short ribs or flanken (about 4 pounds)
Kosher salt and pepper
2 /2 cups chopped red onions
2 cups ½ inch cubes peeled parsnips
6 garlic cloves, chopped
2 tablespoons chopped fresh rosemary
1 750 ml bottle Zinfandel or other red wine
2 cups beef broth
1 tablespoon all purpose flour

3 pounds Idaho potatoes, peeled, cut into 1 inch cubes
1 pound large parsnips, peeled, and cut into ¾ inch cubes
1 cup pareve milk or soy ilk
6 tablespoons margarine
1 tablespoon chopped fresh rosemary

Preheat the oven to 325 degrees. Melt 1 tablespoon margarine in large ovenproof pot over medium heat. Sprinkle ribs with salt and pepper. Add to the pot in a single layer and sauté until brown on all sides, about 10 minutes. Transfer ribs to a large bowl. Add 1 tablespoon margarine to the pot. Add onions and sauté until brown about 6 minutes. Add parsnips and cook about 6 minutes. Mix in garlic, then rosemary. Add wine and broth and bring to a boil.
Return ribs and any juices to pot trying to arrange in a single layer. Bring to a simmer and cover and place in the oven. Braise until ribs are very tender about 2 ½ hours.

Using tongs, transfer ribs to a clean bowl. Remove fat from pan juices. Boil juices until just beginning to thicken about 10 minutes. Mix 1 tablespoon margarine and flour in small bowl to smooth paste. Whisk into juices in pot and simmer until thickened enough to coast a spoon about 5 more minutes. Season gravy with salt and pepper. Return ribs to pot and serve with gravy.

Cook potatoes and parsnips in large pot of boiling salted water until tender, about 15 minutes.

In a separate pot, bring pareve milk, margarine and rosemary to simmer.

Drain potato mixture and return them to the pot. Stir briefly over medium heat to remove excess moisture. Add pareve milk mixture and mash well. Season to tste with salt and pepper. Serve with the short ribs.

Sugar Snap Peas With Sesame


1 pound sugar snap peas
Toasted sesame oil
Black sesame seeds
Kosher salt to taste

Remove and discard the stem end and the string from each pod. Heat the sesame oil over medium heat. Add the sugar snap peas and cook for about 3 – 5 minutes. Add the kosher salt and black sesame seeds. Serve warm or at room temperature.

Chocolate-Peanut Buttercake


12 tablespoons ( 1½ sticks ) margarine, softened
¾ cup creamy peanut butter
2 cups packed light brown sugar
3 eggs
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup pareve milk or soy milk
1 teaspoon vanilla extract

Peanut butter filling
One 8-ounce package tofutti cream cheese, softened
½ cup creamy peanut butter

Chocolate Glaze
½ cup water
4 tablespoons ( ¼ stick ) margarine
½ cup cocoa powder
1 cup confectioners’ sugar
1 teaspoon vanilla extract

Chocolate curls to garnish

1. Preheat the oven 350F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream the margarine and peanut butter until the mixture become fluffy. Mix in the brown sugar. Add the eggs, one at a time, mixing well after each addition.
3. In a small bowl, combine the flour, baking powder, and salt. Add the flour mixture to the butter mixture along with the pareve milk and blend. Add the vanilla.
4. Pour the batter into the prepared pans. Bake for about 45 minutes, until a toothpick inserted in the center of each cake comes our clean. After the cakes have cooled for 5 minutes, place a covered cake board or cooling rack over the cake and turn over. Gently remove the pan from the cake. Allow to cool completely before frosting.
5. To make the peanut butter filling, cream the tofutti cream cheese and peanut butter together until fluffy.
6. Spread ¾ cup of the peanut butter filling over the top of each cake. Let chill in a refrigerator.
7. To make the chocolate glaze, combine the water and margarine in a small saucepan. Bring to a boil. Add the cocoa, confectioners’ sugar, and vanilla to the margarine and water mixture. Mix until smooth.
8. Using a metal spatula dipped in hot water, spread half of the warm chocolate glaze over the peanut butter topping on each cake. The glaze will thicken as it cools. Make chocolate curls to decorate the top.

Beef and Chicken Soup with Little Veal Meatballs

1 (3 to 4-pound) whole chicken, cleaned and gutted
Kosher salt
2 cloves
4 quarts water
2 pounds beef bones, in 1 1/2-inch thick pieces
1 tablespoon canola oil
2 carrots, peeled and cut into 1/2-inch rounds
2 stalks celery with leaves, inner pieces from the bunch peeled of outer skin, cut into 1/2-inch pieces
1 onion, peeled, halved and sliced 1/2-inch thick
Freshly cracked black pepper
1 small bunch fresh thyme, washed and tied with string
2 fresh bay leaves
1/2 pound ground veal
1 teaspoon kosher salt
1 clove garlic, peeled and minced
2 Tablespoons tofutti sour cream
Few basil leaves, snipped small with scissors
1 egg
1/2 cup bread crumbs, toasted
For serving:
3 cups loosely packed spinach leaves, washed

Soup: Season the chicken with salt, to taste, and push the 2 cloves into 1 of the chicken thighs. Add it to a large stockpot, cover with about 4 quarts water and bring to a simmer over medium heat.
Meanwhile, season the beef bones with salt and brown them in a cast iron pan with the canola oil, searing them over medium heat. Add them to the pot with the chicken (you can omit this step but it does add flavor to the soup). To the pan that the bones were seared in, over medium heat, add the carrots, celery and onion and toss until they are coated in oil (if you omitted the step before, just cook the vegetables for 5 minutes in oil). Add the thyme and bay leaves to the stockpot along with the sautéed vegetables. Bring the soup to a gentle simmer and skim the surface with a ladle. Discard any oil or "scum" that accumulates. Sprinkle with a pinch of salt, not too much, and lower the heat to finish cooking the chicken slowly.
Meatballs: Put the ground veal into a medium bowl. Add the salt, garlic, tofutti sour cream, basil, egg and breadcrumbs. Use your hands to mix to blend the ingredients. Roll the veal into small meatballs. They should be about the size of a small cherry tomato. Arrange the meatballs in a single layer on a baking sheet and refrigerate.
After about 45 minutes at a gentle simmer, taste the chicken soup and adjust the seasoning, if needed. Use a large spoon and a pair of tongs to remove the chicken to a baking sheet or other flat surface and allow it to cool for a few minutes. Remove the beef bones and scoop out the marrow. Add it to the soup, if desired. Remove and discard the fresh thyme and bay leaves. Take the breast and thigh meat off the chicken, taking care to discard the bones and skin. Break the chicken into bite-size pieces, but not too small, and add them back to the soup.
Bring the soup to a gentle simmer and add the meatballs. Allow it to continue simmering for a couple of minutes so the meatballs have a chance to cook. Stir in the spinach. Transfer the soup to serving bowls and serve with garlic toasts.

Lemony Green Beans


1-pound fresh green beans
5 cloves garlic, chopped
2 shallots, chopped
2 teaspoons canola oil
1 ½ tablespoons lemon juice
Kosher salt and pepper to taste

Trim the green beans. Bring a pot of water to boil and add the green beans. Boil for 4 minutes (not more) and immediately drain and rinse under cold water.

Heat the oil in a sauté pan. Sauté the garlic and shallots for 4-6 minutes or until soft. Add the green beans and stir. Add the lemon juice and stir. Cook for 1 minute and remove from the heat. Add the salt and pepper to taste. Serve warm or at room temperature.

Strawberry or Raspberry Sauce


1 half-pint package fresh strawberries or raspberries
1/2 cup granulated sugar
1/4 cup water
1 cup (12 ounces) seedless raspberry jam
1 tablespoon Raspberry liqueur
Place the package of berries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked berries, the jam, and the raspberry liqueur into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

Vietnamese Beef Noodle Soup


This unusual soup is assembled in individual bowls before serving.

8 ounces thick rice noodles or vermicelli
5 cups chicken broth (regular is best but you can use pareve if you are stuck)
2 teaspoons minced garlic
1 teaspoon minced ginger
2 cinnamon sticks
2 pods star anise (optional)
1 tablespoon salt
1 tablespoon soy sauce
1 tablespoon sugar
1 pound beef, sliced into strips (ask your butcher for a cut that is thin and not too tough)
1 tablespoon oil
2 cups bean sprouts
1 jalapeno, sliced
2 scallions, sliced
1/3 cup fresh basil, chopped
½ cup cilantro, chopped
2 tablespoons chopped roasted peanuts

Prepare rice noodles or vermicelli according to package directions. In a large stock pot, combine chicken broth, garlic, ginger, cinnamon, star anise (if using), salt, soy sauce and sugar. Bring to a boil; reduce heat and simmer for about 20 minutes. Remove cinnamon sticks and star anise pods.
In the meantime, sauté meat in oil over a medium-high heat until well browned.
To serve:
Divide noodles among serving bowls (about 8). Do the same with the bean sprouts and the beef. Top with the broth, then add the jalapeno, basil ,cilantro and peanuts.

Chicken Paprikash


2 (3-4 pound) chickens, cut in 1/8th’s
½ cup flour
½ teaspoon pepper
¼ cup oil
2 tablespoons paprika
1 red pepper, chopped
4 tomatoes, chopped
1 onion, chopped
3 cups chicken broth (regular or pareve)
1 cup tofutti sour cream
4 tablespoons flour

Dredge chicken in flour and pepper. Heat oil to medium-high in a large Dutch oven. Brown chicken (8 to 10 minutes per side). Add paprika, pepper, tomatoes and onion and sauté til softened – about 5 minutes. Add chicken broth and bring to a boil. Reduce heat and simmer, covered for ½ to 1 hour. Whisk together tofutti sour cream and flour. Add to pot, stirring constantly until completely mixed in.

Chocolate Cherry Crisp


2 (21 ounce) cans cherry pie filling
¾ cup flour
¾ cup old-fashioned oats
½ cup brown sugar
2 tablespoons cocoa
1/3 cup margarine, cut into pieces
½ cup semisweet chocolate chips

Preheat oven to 375 degrees. Spoon pie filling into a 9-inch square baking dish. Combine flour, oats, brown sugar and cocoa in a bowl and stir together. Cut in margarine with a fork or your fingers until coarse crumbs form. Sprinkle over pie filling. Sprinkle with chocolate chips. Bake until filling is bubbly – about 45 minutes. Best served warm. Better served with pareve whipped cream or pareve vanilla ice cream.