Category Archives: Weekly Recipes

Lotus Butter Rice Krispie Treats

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Makes 12 bars

Kid and adult friendly, rice krispie bars just got a whole lot better….is that possible? Be careful, the Lotus butter in most national markets probably do not have a hecksher and are not kosher. The version that is imported from Israel (and in the same packaging) and carried by kosher markets is kosher and bears a hecksher. Also, the lotus cookies served on many airplanes do not have a hecksher.

½ cup margarine
3 cups mini marshmallows, divided
½ teaspoon vanilla extract
½ cup Cookie Butter (Lotus butter)
¼ teaspoons kosher salt
4 cups Rice Krispies cereal
¼ cup coarsely crumbled Lotus cookies, optional
For the topping:
½ cup Cookie Butter (Lotus butter)
1 cup chocolate chips

Grease an 8×8-inch baking dish and set aside.

In a large saucepan, melt margarine over medium heat until melted completely. Add 2 cups of mini marshmallows and vanilla extract. Cook, stirring occasionally, until marshmallows are completely melted. Add cookie butter and salt. Stir continuously with a wooden spoon until smooth. Remove pan from heat and add the rice krispies, remaining 1 cup of mini marshmallows, and coarsely crumbled Lotus cookies. Quickly stir, ensuring that all the cereal is coated in the marshmallow mixture.

Spoon into prepared pan. Using wax paper to help with the stickiness, press into pan.

For the topping: In a small saucepan, stir cookie butter and chocolate chips over low heat until melted and smooth. Pour the topping over the rice krispie treats and spread into an even layer. Refrigerate for at least 30 minutes to set completely. Cut into 12 bars and serve. Store in refrigerator.

Horseradish Mashed Potatoes

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Serves 8

3 lbs. Russet potatoes, peeled and quartered
¼ cup extra virgin-olive oil
⅔ cup white horseradish
3 tablespoons fresh minced dill
1 cup vegetable or chicken broth
1 cup soy milk
1 teaspoon kosher salt

Place potatoes in a large pot with enough water to cover and bring pot to a boil over high heat. Continue to boil, covered until potatoes are soft, about 10 minutes.

In a separate saucepan, heat oil over medium heat. Add horseradish and saute stirring for about 3 minutes to soften. Add dill, broth and soy milk, and bring to a boil. Lower the heat to medium and simmer for 8 minutes.

Drain potatoes into a colander, then return them to the original pot. Add the horseradish mixture and mash thoroughly until somewhat smooth with some chunks. Add salt and serve warm.

Maple Mustard Chicken

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Photo by Ihearteating

Serves 6

4 tablespoons olive oil
4 cloves garlic, minced
¼ cup chopped shallots
2 teaspoons dried rosemary
½ teaspoon dried thyme
2 tablespoons apple cider vinegar
⅓ cup pure maple syrup
4 tablespoons Dijon mustard
1 tablespoons whole grain mustard
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
8 pieces chicken (I use skin on, boneless breasts and thighs or skinless cutlets)
½ cup white wine
Garnish: Chopped parsley or chives

Heat 2 tablespoons oil in large skillet over medium heat. Add garlic and shallots and saute 2 minutes, until softened. Add rosemary, thyme, and vinegar and cook 30 seconds. Remove from heat and cool. When cool, whisk in maple syrup, mustards, salt and pepper.

Place chicken in a zip-top back. Pour marinade over chicken and coat all pieces. Chill for at least 1 hour and up to overnight.

Heat remaining 2 tablespoons oil in large skillet with sides over medium-high heat. Remove chicken from marinade (reserve marinade) and place in hot pan, skin side down. Brown chicken for 3-4 minutes, and turn over. Add reserved marinade and white wine. Reduce heat to simmer and cook an additional 8 minutes until chicken is cooked through.

Serve chicken warm with sauce. Garnish with chopped parsley or chives.

Super Easy Slow Cooked Drunken Lamb with Dried Fruit and Pomegranate Seeds

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Serves 8

1 (4 – 6 lb) boneless lamb, either breast, shoulder or leg
3 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 (750-ml) bottle white wine
1 cup brandy
2 tablespoons silan or honey
2 heads of garlic, broken apart but not peeled
15 large sprigs fresh rosemary
15 large sprigs fresh thyme
6 bay leaves
2 cups dried fruit
Garnish: Pomegranate Seeds and parsley
Serve with rice, quinoa, or potatoes

Preheat the oven to 300°F.

Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes, until browned all over. Remove the lamb to a plate.

Add the wine, brandy, silan or honey and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme, bay leaves, and the dried fruit and the lamb on top. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you don’t have a lid, you can cover it tightly with 2 layers of heavy duty aluminum foil.)

Remove the lamb and fruit to a plate, cover it tightly with foil and allow it to rest. Pour the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. Strain out the herbs and bay leaf. The lamb will be too tender to slice perfectly; serve it warm with the sauce and fruit on top of rice, potatoes, quinoa or anything that will soak up the juices. Sprinkle with pomegranate seeds and parsley.

Roasted Garlic, Tomato, and Balsamic Brick Roast

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Photo by Peninsula winery

Serves 12

Roasted garlic adds wonderful depth of flavor to everything. It’s sweeter than fresh chopped garlic and it helps tenderize this roast. If you must, substitute about 6 cloves of fresh chopped garlic for the roasted garlic to save time. I roast a few garlic heads and store them in the refrigerator for recipes like this one. This meat freezes well too. Slice it and return it to the pan sauce. Cover tightly with foil and freeze. Defrost in the refrigerator and skim off some of the fat before reheating.

2 tablespoons extra-virgin olive oil
2 onions, sliced
1 (4 ½ – 5 lb) Brick Roast, Square Roast or French Roast
1 head of roasted garlic* or 6 cloves minced garlic
¾ cup brown sugar
1 cup crushed tomatoes
¾ cup water
¾ cup balsamic vinegar
1 teaspoon orange zest

In a large skillet, heat oil over medium-high heat. Add onions and cook until softened. Place onions in a large roasting pan and put French Roast on top of onions.

Preheat oven to 350°F.

In a small bowl, mix roasted garlic (squeeze out cloves and remaining oil), brown sugar, tomatoes, water, balsamic vinegar, and orange zest. Pour over meat. Cover pan tightly with aluminum foil.

Bake for 2 ½ hours. Remove from oven. Cool and slice thinly and return meat to sauce. Rewarm and serve with sauce.

How to roast garlic
1 head garlic
2 tablespoons extra-virgin olive oil

Preheat the oven to 350°F.
Slice off the top each head of garlic to expose some of the cloves inside. Place the heads on a piece of heavy-duty aluminum foil. Drizzle with olive oil and wrap tightly in the foil. Roast until cloves are lightly browned and tender, about 45 minutes.

Cinnamon, Challah, and Apple Toast Crumble

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photo by Chelsie Craig / styling by Claire Saffitz / Bon Appetit


Serves 10

This is a combination cobbler and bread pudding that is perfect for Rosh Hashannah dessert. It appears in this month’s Bon Appetit magazine and I’ve done just a small amount of editing to make it pareve and added a bit more spices. It comes out very pretty. Make sure to place something under the baking dish as some of the cooking juices may spill over.

10 tablespoons unsalted margarine, room temperature, plus more for pan
½ cup sugar
1½ teaspoon ground cinnamon
Pinch of fresh grated nutmeg AND a pinch of cloves
½ teaspoon ground cardamom (optional)
Pinch of kosher salt
2 lb. apples or pears (can be made with peaches, plums or blueberries)
1 teaspoon vanilla extract
1 loaf challah , sliced ½” thick (you’ll need 12–15)
Maple syrup and pareve vanilla ice cream (for serving)

Place a rack in middle of oven and preheat to 350°F. Grease a shallow 2-qt. baking dish. Mix sugar, cinnamon, nutmeg, cloves, and cardamom, and salt in a small bowl. Toss fruit, vanilla, and ¼ cup sugar mixture in a medium bowl; set aside.

Spread 10 tablespoons margarine in a thin layer across each slice of bread, working margarine all the way to the edges (you might have extra margarine, depending on the size of your slices). Generously sprinkle remaining sugar mixture over greased side of bread. Add any leftover sugar to reserved fruit. Fit about half of bread slices along bottom and up sides of prepared dish, placing sugared side down and overlapping slightly. Scatter reserved fruit over and top with remaining slices of bread, placing sugared side up and shingling to cover fruit. Place dish on a rimmed baking sheet and cover tightly with foil. Set a cast-iron skillet on top to weigh down; bake until juices are bubbling, 50–60 minutes.
Carefully remove dish from oven; remove skillet and foil. Bake, uncovered, until golden brown, 10–15 minutes more. Let cool 20 minutes.

Divide baked cinnamon toast among plates, top with a scoop of pareve ice cream, and drizzle with maple syrup.
Do Ahead: Dessert can be baked 1 day ahead. Let cool, then store tightly wrapped at room temperature. Reheat, uncovered, in a 300° oven.

Smoked Salmon Dip

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photo by science of cooking

Makes 1 cup
This is a wonderful kiddush dip or great served with challah.

½ cup finely diced red onion
¼ cup mayonnaise
½ teaspoon instant coffee granules
2 teaspoons honey
½ teaspoon sriracha sauce
¼ teaspoon garlic powder
1 teaspoon orange zest
4 ounces smoked salmon, cut into small dice
1 tablespoon finely chopped chives or dill

In a small bowl, whisk mayonnaise, instant coffee, honey, sriracha, garlic powder and orange zest. Fold in smoked salmon and dill. Chill and serve with crackers, challah or vegetables.

Sweet and Savory Honey Coated Chicken

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photo by little spice jar


Serves 6
This recipe includes a homemade super delicious harissa sauce which is made with roasted pepper, smoked paprika, garlic, and spices. Harissa is traditionally quite spicy.

In this version its milder for Rosh Hashanah. If you can buy a harissa sauce it makes this recipe incredibly easy. The combination of smoky harissa and honey makes this sweet and smoky and a bit spicy too, but it has wonderful contrasting flavor.

1 red pepper, fresh or ROASTED from a jar
2 teaspoons cumin
1 ¼ teaspoons ground coriander
4 cloves garlic
1 teaspoon cayenne pepper or sriracha
1 tablespoon smoked paprika
2 teaspoons kosher salt
¼ cup tomato paste
½ cup extra-virgin olive oil
2 ½ pounds boneless, skinless, chicken thighs or chicken pieces
¼ cup honey

For the Red Pepper Harissa:
Over a gas flame (or under the broiler), char the red pepper on all sides until skin is blackened. Transfer to a plastic bag, and seal the bag, let stand for 10 minutes. Peel, stem and seed the pepper (if using a roasted pepper from a jar, skip this step).

Place pepper in food processor. Add cumin, coriander, garlic, cayenne pepper, smoked paprika, salt, and tomato paste and puree until smooth. With motor running, drizzle in olive oil. This can be made and stored in the refrigerator for up to 2 weeks or frozen up to 3 months.

For the chicken:
In a large bowl, massage ½ cup red pepper harissa onto chicken, coating all sides.
Preheat oven to 375°F. Line a low-sided baking sheet with heavy-duty aluminum foil for easy cleanup. Place coated chicken on a low-sided baking sheet in a single layer. Bake for 35 minutes. Drizzle chicken generously with honey and bake an additional 10-15 minutes or until chicken reaches and internal temperature of 165°F, and is browned and
caramelized.
Serve warm with any pan juices.

Charred Corn Salad

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Photo by food52.com

Although available all year, corn is local and fresh in many parts of the United States in July and August, and so much better than the varieties available all year round. The white corn is usually the sweetest, but the yellow corn is also wonderful. I buy it as often as possible from local grocers, farmers markets, Trader Joe’s and often national markets have it fresh daily. Buy it in the husk and peel it at home, it stays much fresher and sweeter that way.

5 ears fresh corn
1 poblano pepper or green pepper
½ red onion, thinly sliced
2 tablespoons extra-virgin olive oil, divided
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 large or 2 small avocado, cut into small dice
½ cup cherry tomatoes, halved or quartered
½ cup sugar snap peas, cut into ½ inch pieces
2 tablespoons lime juice, plus lime wedges for serving
Zest from 1 lime
½ teaspoon honey
¼ teaspoon ground black pepper
¼ cup extra virgin olive oil
½ teaspoon kosher salt
¼ cup fresh mint, gently chopped
¼ cup fresh basil, gently chopped

Preheat broiler to medium-high and place your oven rack about 4″ to 6″ from your heating element.

Shuck your corn and remove the silks. Cut the kernels from the cob using your favorite technique and set them aside in a bowl. Line a sheet pan with foil for easy clean-up. Place corn on pan in a single layer. Add the diced poblano/green pepper and sliced red onion. Toss with a tablespoon of olive oil to evenly coat, and season with salt and pepper.

Broil for 3 to 5 minutes, shaking the pan a few times, or until charred in spots. You’re looking for some noticeable char, but be mindful to not overcook. Remove from oven and cool slightly. Add avocado, cherry tomatoes, snap peas, mint and basil.

To make lime vinaigrette: whisk together lime juice, lime zest, honey, and pepper, and then slowly drizzle in the extra virgin olive oil, whisking until emulsified. Add salt. Drizzle vinaigrette into corn salad, toss and serve.

Bakehouse Brownies

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From Zingerman’s Bakehouse by Amy Emberling and Frank Carollo with permission by Chronicle Books, 2017

AKEHOUSE‍ BROWNIES— BLACK MAGIC, MAGIC, AND BUENOS AIRES
MAKES 12 DELI-BIG BROWNIES

AMY: Our brownies are iconic Zingerman’s treats. Many Deli Reuben sandwiches are followed by one of these fudgy, rich brownies. They were first developed at Zingerman’s Delicatessen by Connie Gray Prig before the Bakehouse started and were simply referred to as Connie’s brownies. They made them Deli big, each a quarter pound. Just as popular as the brownies were the brownie trimmings—the crispy edges that the Deli bakers cut off and sold in bags. The Bakehouse later took over baking a handful of items that were being made at the Deli, brownies being one of them. I was confused by the brownie trimmings—I didn’t see a reason to have this “waste,” which was the result of baking brownies on sheet trays rather than in proper baking pans. If we just baked them in an appropriate pan, we could eliminate the unattractive edges. (I also prefer interior pieces, so I couldn’t imagine that anyone really liked the
edges.) We made that change in 1995, and some customers still reminisce about the brownie edges! We soon developed other brownie flavors—coffee, raspberry, ginger— but simpler versions proved to be most popular. Here are our recipes for our biggest sellers.

Black Magic Brownies
Chopped unsweetened chocolate 1 cup plus 1 tablespoon 195 g
Unsalted butter 3/4 cup plus 2 tablespoons 195 g
Pastry flour 1-1/2 cups 218 g
Baking powder 1 teaspoon
Large eggs 4
Granulated sugar 2-3/4 cups 540 g
Sea salt 1 teaspoon
Vanilla extract 2 teaspoons
Magic Brownies
Walnut pieces 1-1/4 cups 150 g

Buenos Aires Brownies
Dulce de leche 3 cups plus 6 tablespoons 546 g
Demerara sugar for sprinkling top
Sea salt for sprinkling top (optional)

1. Preheat the oven to 350°F [180°C]. Spray a 9-by-13-in [23-by-33-cm] pan with nonstick cooking spray.
2. In a double boiler, melt the chocolate and butter. Set aside.
3. In a medium bowl, combine the pastry flour and baking powder. Mix with a whisk to eliminate any
lumps of flour and to distribute the baking powder evenly.
4. In a large mixing bowl, combine the eggs, sugar, salt, and vanilla. Beat with a whisk until well combined and aerated, about 5 minutes. If you are using a stand mixer, use the whisk attachment on medium speed for this step. Add the melted chocolate/butter mixture to the egg mixture and whisk to combine evenly. Stir in the dry ingredients, using a rubber spatula. If using a stand mixer, use the paddle attachment for this step and mix on a low speed.
5. If you are making Black Magic Brownies, you are done mixing and can move to step 6. If you are making Magic Brownies, toast the walnuts. Place the walnuts on a sheet tray in a 325°F [165°C] oven for 10 to 15 minutes, or until they’re a deep golden brown. Let cool. Add the toasted walnuts to the batter and mix gently simply to distribute them evenly, then go to step 6. For Buenos Aires Brownies, see the directions that follow.
6. Pour the batter into the prepared pan. Carefully spread it to the corners of the pan in an even layer. Bake for 40 to 45 minutes, or until a toothpick inserted in the center is clean.
7. Remove from the oven and cool on a cooling rack for at least an hour. Cut into 12 squares, using a sharp knife to avoid crushing the top. Chilling the brownies before cutting may help the squares look more beautiful, but they taste better at room temperature.

Buenos Aires Brownies
1. Warm the dulce de leche slightly, on the stove or in a microwave. This will make it more spreadable. Place two-thirds of the brownie batter in the pan and spread evenly to cover the bottom. Spread the dulce de leche out evenly over this layer of batter. Top with the remaining brownie batter and spread to cover the dulce de leche. Sprinkle the top with Demerara sugar. If you like sweet and salty desserts, also sprinkle with a little sea salt.
2. Bake for 45 to 55 minutes. Cool and then enjoy. These cut more easily if they are refrigerated.

DULCE DE LECHE
Unfamiliar with dulce de leche? It is a staple sweet spread, like a milk jam, used in South America in baking and as a condiment on things like bread and ice cream. It literally means “sweet of milk” and is made by slowly heating milk, sugar, and vanilla. The mixture thickens and then the sugars caramelize and it turns a butterscotchy color. There are many recipes available to make it yourself. Prefer to purchase it? Our favorite brand is La Salamandra from Argentina. They make it with only milk, sugar, and vanilla, no additives or preservatives. La Salamandra is located near the historic towns of Lujon and Capilla del Señor (50 miles from Buenos Aires). They use milk from their own grass-fed herds.

Big O Cookies

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From Zingerman’s Bakehouse by Amy Emberling and Frank Carollo with permission by Chronicle Books, 2017

BIG O COOKIES
MAKES 21 COOKIES

FRANK: This is my favorite Bake- house cookie and also our most popular. “Big O’s” had their start at Zingerman’s Delicatessen long before the bakery opened, and my appreciation for them started when I spent a summer working there.

I was taking a break from the restaurant world and decided to be a stay-at-home dad to my eldest daughter, Anna, while her mother, Kathy, taught school. (It was a great year, even though I had moments of trauma, such as singing “Head, Shoulders, Knees, and Toes” at play group.) To make a little extra money, and to get out of the house, I worked at the Deli for a couple of shifts every week. On each shift I managed to eat a Big O cookie. More than two decades later, I still love them. What makes them so good? The basics of real butter and real vanilla extract are certainly part of their appeal. The star ingredients, though, are the Michigan maple syrup, the old-fashioned rolled oats, and the super-plump Flame raisins that we use. The maple syrup adds an interesting and unexpected complexity of flavor, and the shape of the oats creates an appealing chewiness and a pleasing visual texture. The raisins are big and juicy, allowing them to be a major contributor to the cookie’s character. If you’re not a fan of raisins, substitute dried cherries or chopped dates.

Unsalted butter, room temperature 1 cup plus 2 tablespoons (250 g)
Brown sugar 3/4 cup plus 2 tablespoons (154 g) (packed)
Maple syrup 1/2 cup plus 1 tablespoons (172 g)
Large egg 1
Vanilla extract 1 teaspoon
All-purpose fl our 13/4 cups plus 1 tablespoons (255 g)
Baking soda 1-1/8 teaspoon
Sea salt 1-1/8 teaspoon
Ground cinnamon 1 teaspoon
Ground nutmeg 1/4 teaspoon
Old-fashioned rolled oats 3 cups (300 g)
Flame raisins 23/4 cups (390 g)

1. Preheat the oven to 350°F [180°C].

2. In a large mixing bowl, with a wooden spoon, cream the butter with the brown sugar until it is light and fluffy. If using an electric stand mixer, use the paddle attachment and mix on medium speed. Add the maple syrup in thirds to the butter and brown sugar mixture, beating well after each addition. If too much syrup is added at once, it will be more difficult for the butter to absorb it all, and the mixture will look permanently curdled. Add it slowly and it will blend in easily. Add the egg and vanilla extract and
mix until thoroughly incorporated.

3. In a separate large bowl, combine the fl our, baking soda, salt, cinnamon, and nutmeg. Mix the ingredients with a spoon to evenly distribute the spices, salt, and leavening in the flour. Add the flour mixture to the butter mixture and stir by hand with your wooden spoon until evenly combined. If using an electric mixer, combine on low speed. Add the oats and raisins and mix until they are distributed evenly throughout the batter.

4. Using a 11⁄2-oz [48-ml] portioner, or scooping up about 3 Tbsp of dough with a spoon, form the cookies into round balls and place on a baking sheet lined with parchment paper. Gently press the balls to slightly flatten them out to 1⁄2-in-thick [1.5-cm-thick] disks. Since the cookies will double in size, leave plenty of space between them to give them room to spread.

5. Bake the cookies for 15 to 17 minutes, until golden brown around the edges and just set in the middle. Cool the cookies to room temperature.

Tip: This dough can be refrigerated raw and kept for a week. Bake the cookies right from the refrigerator. Expect to bake them for 2 to 3 minutes longer because they are cold.

Salmon Burgers

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Serves 6

Canned salmon has all the Omega-3’s that fresh does and is so affordable that if made right, it’s a winner. These can be made with tuna too, but I like the flavor combination with salmon best. Don’t be afraid of the chilis in this recipe, it just gives it loads of flavor and not that much heat. Serve with a zesty coleslaw, or a traditional one, pickles, and some baked fries.

2 tablespoons light mayonnaise
2 tablespoons fresh lime juice
1 egg
1 tablespoon soy sauce
¼ teaspoon cayenne pepper, or to taste
½ red bell pepper, finely chopped
½ small red onion, finely chopped
½ cup corn kernels, frozen (thawed) or canned (rinsed)
1 tablespoon canned green chilis, minced (more if you like heat)
1 ¼ cup panko bread crumbs
3 cans (5 ounces each) boneless, skinless, salmon, drained
2 tablespoons canola oil
Buns, optional

Sauce
½ cup nonfat plain greek yogurt, mayonnaise or sour cream
¼ cup chopped chives
1 teaspoon Worcestershire sauce

For the burgers: Whisk mayonnaise, lime juice,egg, soy sauce, cayenne and salt together in a medium bowl. Add pepper, onion, corn, and chiles and combine. Add panko and stir. Gently mix in salmon.

Divide mixture into 6 equal parts and shape into a ball, then pat into a 3-inch diameter patty, about 1-inch thick.

Heat oil in a cast iron or heavy bottom skillet over high heat. When pan is hot, reduce to medium, and add patties. Cook until golden brown on the bottom, 2 – 3 minutes, then gently flip with a spatula and brown the other side, an additional 2-3 minutes. Transfer to a paper lined plate.

For the sauce: Whisk yogurt, chives, and Worcestershire sauce in a small bowl.

Serve burgers on a toasted bun with sauce.

Miso Glazed Salmon

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Serves 4

Miso is an awesome ingredient that is available in national markets with a hecksher. It’s made from soybeans, mixed with rice or barley then fermented. It’s highly flavor enhancing. It’s used in Asian foods and is packed with protein, vitamins and minerals. I use all varieties, white, red and brown, but they are strongest in flavor the darker the color. I use it in salad dressings, mixed in sauces and atop roasted chicken and vegetables. This is definitely an ingredient you should try.

½ cup white miso paste
2 tablespoons dry white wine (for the Nine Days use 1 tablespoon lemon juice as a substitute, since we do not drink or use wine this time of year)
3 tablespoons sugar
4 (6 ounce) salmon fillets, about 1-inch thick

In a large resealable plastic bag (like a zip-top plastic bag), mix together the miso, wine, and sugar. Mix it together at the bottom of the bag. Add the salmon fillets, and close bag with as little air as possible. Gently turn the bag to have the sauce coat the fish. Marinate for at least 4 hours and up to overnight.

Preheat the oven to 400°F. Line a sheet pan with foil and brush with a little oil or non-stick cooking spray. Remove fish from the marinade, letting excess drip, and place on the pan skin-side down (if fish has skin).

Cook on middle rack in the oven for 12 minutes (it will not be fully cooked). Remove from oven and preheat the broiler. Flip fish over and return to oven, about 4 inches from the broiler, and broil, until miso starts to bubble and brown a bit, about 2 minutes or until fish is cooked through. Note – if fish is browning too much, cover loosely with foil and continue to broil another minute or 2 to cook through.

2 Shavuos Cheesecake Minis

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I know!!! You just finished that potato starch and putting those Pesach pots away but I’m starting to stock my freezer for Shavuos especially with some desserts. Next week a few other dairy ideas but just trying to keep myself ahead of the curve 🙂 Plus its really the only time of year I spend time making dairy recipes. My family strongly prefers chicken and meat so I’m trying some old and new recipes so see whats a keeper. Send me some of your favorite fish dishes or dairy dishes to share with others.

Mixed Berry Cheesecake Squares
White Chocolate Lemon Cheesecake Minis

Mixed Berry Cheesecake Squares

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Photo: thepioneerwoman.com

Makes 20 squares

Rustic, delicious and easy to make. You can cheat and spread a prepared pie filling over the top but the homemade version is thinner and less sweet. These keep well for days in the refrigerator.

Crust:
One 11-ounce box vanilla wafers
1/2 cup pecans
1 stick (1/2 cup) butter, melted
Filling:
Three 8-ounce packages cream cheese
1-1/2 cups sugar
1-1/2 teaspoons vanilla
4 eggs
1/2 cup sour cream
Topping:
4 cups mixed berries
1 cup sugar
1 tablespoon cornstarch

Preheat the oven to 350 degrees F.
For the crust:
Line a 9-by- 13-inch rectangular baking pan with foil and spray with non-stick cooking spray.
In a food processor, pulse vanilla wafers and pecans into crumbs. Add the melted butter and pulse again until
combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of pan.

For the filling:
Beat the cream cheese, sugar and vanilla together in a medium bowl with an electric mixer until smooth.
Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.
Pour the filling into the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.
For the topping: In a medium pot, heat berries, sugar and 1/4 cup water to a saucepan or skillet. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
In a small bowl, make a stir together the cornstarch and 2 tablespoons water until smooth. Add to the berries, return to boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture.
Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 4 hours or more. When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into 15 pieces with a long serrated knife.

White Chocolate Lemon Cheesecake Minis

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Photo: kraftrecipes.com

This is a modified recipe from a box of Philadelphia cream cheese, and its delicious and beautiful. Sometimes the manufacturers spend a great deal of time developing recipes for their products, this one is a winner!

1 pkg. (4 ounces) white chocolate, divided
28 square shortbread cookies (1-1/2 inch), divided
2 tablespoons butter, melted
1/2 cup plus 2 tablespoons sugar, divided

2 pkg. (8 oz. each) cream cheese, softened
1 teaspoon vanilla
1 teaspoon zest and 1/4 cup juice from 2 lemons
2 eggs

Heat oven to 325°F.
Melt 2 ounces white chocolate as directed on package; set aside for later use.
In a food processor pulse16 cookies until fine crumbs. Add butter and 2 tablespoons sugar and blend. Press onto bottoms of 12 paper-lined muffin cups, adding about 1 tablespoon crumb mixture to each prepared cup.
In a mixer, beat cream cheese, vanilla and remaining sugar in large bowl until blended and creamy. Add lemon zest, lemon juice and melted chocolate and mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts. Bake 17 to 20 min. or until centers are almost set but still jiggly. Cool completely. Melt remaining chocolate. Coarsely chop remaining cookies; sprinkle over cheesecakes. Drizzle with melted chocolate.

Refrigerate 2 hours before serving. Keeps three days in the refrigerator and 3 months stored in the freezer.

My Favorite Super Simple Pizza Red Sauce

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Makes 3 ½ cups

1 (28 ounce) can whole tomatoes, San Marzano if you can find that type of tomato in can
2 cloves garlic, minced fine
2 tablespoons extra-virgin olive oil
Pinch of kosher salt, a large pinch
Pinch of ground black pepper

With an immersion blender or a regular blender, puree sauce until smooth. Warm to blend flavors. Use on pizza or pasta

My Favorite White Sauce

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Makes 2 cups
Awesome with Marsala braised mushrooms

2 cups heavy cream
½ cup chopped fresh basil
1/4 cup chopped fresh chives
1 ½ teaspoons lemon zest
2 tablespoons fresh lemon juice
1 garlic clove, minced finely
Pinch of crushed red pepper flakes
Pinch of kosher salt
Pinch of fresh ground black pepper

With an immersion blender or a regular blender, puree until thick and creamy, about 30 seconds to 1 minute. Warm to blend flavors. Use on pizza or atop pasta.

Lotus Butter or Peanut Butter Saltine Toffee

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Makes 2 dozen pieces

We’ve seen this recipe with caramel and melted chocolate. Here is my updated, fun version with the addition of either Lotus butter (HELLO delicious) or traditional peanut butter. Both ways, scrumptious, easy, and a big hit.

24 saltine crackers
1 cup (2 sticks) margarine or butter
1 cup light brown sugar
1 teaspoon instant espresso powder
1 cup Lotus butter, cookie butter or smooth peanut butter
12 ounces semi-sweet chocolate, chopped
¾ cup chopped, salted nuts, toasted coconut, or other topping
Preheat oven to 375℉. Line a 9 x 13 inch baking sheet with foil, leaving a bit of overhang. Grease the foil. Line the pan with crackers, placing them side by side and breaking them to fit tightly.
In a small saucepan over medium heat, bring the margarine and sugar to a boil, stirring until the sugar dissolves. Boil for 4 minutes, stirring constantly. Remove from heat and stir in the espresso. Pour the mixture over the crackers and spread to cover.
Bake until the top bubbles, about 10 minutes. Dollop the Lotus butter in a few drops all over the top, then bake until it softens, about 1 minute. Remove from oven and with an off-set spatula spread the Lotus butter evenly over the top. Sprinkle with the chocolate and nuts or coconut. Cool completely, at least 30 minutes. Refrigerate uncovered until set, about 2 hours.
Cut into squares and serve.

Slow-Cooker Split Pea Soup with Smoked Turkey

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You asked for it so you’ve got it! More winter soups, more slow-cooker options, more healthy options that kids will like. Here’s a winter soup that fits each of these criteria. Admittedly, I love it when I start dinner early in the day, and am able to free up some time for other things, and then returning to a house filled with the incredible aroma of a home-cooked meal.

Serves 6

1 medium onion, chopped
2 large carrots, peeled and sliced about ¼ inch thick
2 celery ribs, chopped
1 small smoked turkey leg
2 bay leaves
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
1 lb. dried green split peas, rinsed
6 cups chicken stock
Chopped chives

Combine all ingredients except chives in a 6 quart slow cooker. Cover and cook on low until peas are tender but still retain their shape, about 8 hours.
Remove turkey leg and discard bay leaf. Stir soup to break apart peas and thicken the soup. When turkey is cool, shred meat into pieces, discarding skin, bone and gristle. Serve soup with chives.

Asian Glazed Corned Beef

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Recipe by Miriam Pascal as printed in Real Life Kosher Cooking

Meat

Yield 8 servings

Talk about a crowd pleaser! I served this corned beef at a large family gathering, and I was surprised — and definitely pleased — to see that everyone, even the pickiest kids, were enjoying this meat — and for good reason! The sweet Asian flavors in the glaze are a fantastic pairing for the tangy pickled flavors of the beef, making a dish that had everyone reaching for seconds.

1 (3-4 pound) pickled brisket, preferably seccond cut
Glaze
¾ cup teriyaki sauce
2 Tablespoons soy sauce
2 Tablespoons
rice vinegar
2 Tablespoons honey
¼ cup brown sugar
½ inch fresh ginger, minced, OR 2 cubes frozen ginger
4 cloves garlic, minced

1. Preheat oven to 350°F.
2. Place meat in its bag of pickling liquid into a 9×13-inch (or larger, if needed) pan. Add water to the pan until the meat is covered. Cover pan tightly with foil; bake for 3 hours, until meat is tender. Drain water from the pan and set meat aside until cool enough to handle.
3. Meanwhile, prepare the glaze: Add glaze ingredients to a small bowl; whisk to combine.
4.Remove meat from bag; drain all liquid. Return to pan; pour half the glaze over meat. Bake, uncovered, for 15 minutes. Remove from oven; pour remaining glaze over meat. Bake for an additional 15 minutes.
5. To serve, slice meat and spoon glaze/sauce over it.
6. Variation The method of baking the corned beef in its liquid was taught to me by Mr. David Asovski, a master butcher and meat expert, as a way of preserving the pickled flavor of the meat. If you prefer a less-pickled flavor, remove meat from the pickling liquid; place meat into a pot and cover with water. Bring to a boil; cook for about three hours, until tender, then continue with Step 3.
Plan Ahead Meat can be frozen in an airtight container. Reheat, covered, until heated through. For best results, freeze after Step 2. Defrost, glaze, and bake fresh.

Chocolate Funnel Cakes

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Recipe by Miriam Pascal as printed in Real Life Kosher Cooking
Dairy or Pareve

Yield 20 small funnel cakes

Funnel cakes are traditionally carnival or amusement park food, but with some pretty garnishes, you can elevate these tasty treats into a party-worthy dish. They get their name from the authentic way of making them: dropping the batter into hot oil using a funnel. This chocolate variety is somewhere between chocolate cake and funnel cake, with each little strand giving you an incredible crunch.

2-1⁄2 cups flour
1⁄2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
2 Tablespoons sugar
1⁄ cup brown sugar
pinch kosher salt
3 eggs
1 teaspoon vanilla extract
2 cups milk OR soy milk
oil, for frying
powdered sugar, for dusting
Optional Garnishes
ice cream
Mixed Berry Sauce (page 297)
fresh fruit
melted chocolate or chocolate shavings

1. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, sugars, and salt until
combined.
2. Add eggs, vanilla, and milk. Stir until combined and smooth. Place batter into a piping bag or a ziplock bag with a corner snipped off.
3. Heat about 1⁄2-inch oil in a frying pan over medium heat. Test if oil is hot enough by squeezing in a small amount of batter. When oil hot enough, the batter should rise right to the top.
4. Squeeze the batter into the hot oil, squeezing back and forth, making a freeform web-like pattern (see photo). Fry for about 1⁄2-1 minute, until bubbles form on the top. Flip; fry for an additional 30 seconds, then remove to paper towel to drain.
5. Sprinkle powdered sugar over the funnel cakes, then top with desired garnishes, optional. Serve hot.
Plan Ahead Funnel cakes can be fried a day or two ahead of time. Reheat in a single layer in oven. Top with
powdered sugar just before serving.

Beef Crostini with Horseradish Cream Sauce

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Serves 10
I love this as an appetizer for any party because it’s delicious made ahead of time and served warm or at room temperature. It’s festive, pretty and delicious.

2 pounds London broil or Roast Beef, trimmed and tied
3 tablespoons olive oil
Kosher salt and freshly ground black pepper

Crostini:
2 baguettes, cut into twenty 1/2-inch-thick slices total
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Horseradish Sauce:
1 cup Tofutti sour cream
1/4 cup applesauce
2 tablespoons horseradish
2 tablespoons mayonnaise
2 tablespoons breadcrumbs
2 tablespoon minced chives
1 tablespoon fresh dill, chopped
Kosher salt and freshly ground black pepper

For the beef: Preheat the oven to 500 degrees F.
Place the beef roast on a baking sheet, drizzle with the olive oil and season liberally with salt and pepper. Rub the oil and seasoning evenly over the meat.
Roast until an internal thermometer reads 125 to 135 degrees F for rare to medium rare, about 20 minutes. Remove from the oven, tent with aluminum foil and let rest until it reaches room temperature, at least 20 minutes. Transfer to a cutting board and thinly slice trying to remove grizzle and any extra veiny pieces.

For the crostini: Turn down the oven temperature to 400 degrees F.
Put the baguette slices on a baking sheet in 1 layer. Drizzle with the olive oil and sprinkle with salt and pepper. Bake until golden brown and toasted, about 5 minutes.

For the horseradish sauce: Add the Tofutti sour cream, applesauce, horseradish, mayonnaise, breadcrumbs, chives and dill to a medium bowl and mix until combined. Season with salt and pepper.

To assemble: Spread a dollop of horseradish sauce onto each toasted baguette piece, add a slice of beef and then top with another dollop of horseradish sauce

Sweet Potato and Cranberry Casserole

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Serves 8 – 10

4 tablespoons unsalted margarine/butter, melted, plus more for buttering the baking dish
3 cups mashed sweet potatoes (3 to 4 large potatoes; about 1 3/4 pounds)
½ cup soymilk, non-dairy creamer or milk
⅓ cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
1 ½ cups fresh cranberries (frozen are okay, but defrost)
Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
4 tablespoons unsalted margarine/butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans

For the filling: Preheat the oven to 350 degrees F and grease a 2-quart baking dish.
Whisk together the margarine/butter, mashed sweet potatoes, soymilk, brown sugar, vanilla, salt and the eggs in a large bowl. Fold in the cranberries. Transfer to the prepared baking dish.

For the topping: Combine the flour, brown sugar, margarine/butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans and spread over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.