4 large McIntosh or Empire apples, cored
1 tablespoon lemon juice
3/4 cup brown sugar
1/4 cup mueslix cereal, rolled oats, or grape nuts cereal
1/4 teaspoon nutmeg, a healthy grating
1 teaspoon ground cinnamon
4 tablespoons margarine, cut into pieces
1/8 cup, golden raisins, chopped
1/4 cup chopped walnuts or walnut pieces or pecans
1 pint pareve ice cream
Pareve Whipped cream, in a canister
Preheat oven to 425 degrees F.
Sprinkle cored apples with lemon juice. Mix next 7 ingredients and over-stuff apples. Bake 20 minutes in a small oven safe dish. Transfer apples to small bowls with a spoon and top with ice cream and whipped cream.
Adapted from Levana Kirschenbaum
Makes 12 servings
1 ½ lb. stew meat (optional)
½ cup extra virgin olive oil
4 large cloves garlic
1 large onion, cut into large chunks
1 large red bell pepper, seeded and cut into large chunks
1 small bunch cilantro
1 large bunch flat-leaf parsley
3 ribs celery, peeled and halved
1 large carrot, grated
One 28-ounce can crushed tomatoes
2 cups dry red wine
2 cups red beans, soaked overnight, rinsed and drained
½ cup pearl barley
¼ cup chili powder
2 tablespoons oregano
2 tablespoons cumin
¼ cup chopped semisweet chocolate
3 tablespoons sugar
2 ½ quarts (10 cups) water
Salt and pepper
Heat the oil in a heavy pot over high heat. Combine the garlic, onion, red pepper, cilantro, parsley and celery in a food processor and pulse until coarsely chopped. Add these vegetables to the oil and sauté until they look translucent and the liquid has cooked off 3 to 4 minutes. Add the carrot, meat (if you are using it), tomatoes, wine, beans, barley, chili powder, oregano, cumin, chocolate, sugar, water, and salt and pepper to taste. Bring the mixture to a boil.
Transfer to a slow cooker and cook on low for three hours. Turn crockpot to warm and leave the cholent warming until ready to serve.
28 small beets (each about 1 1/2 inches in diameter), trimmed, scrubbed, cut into wedges
1/4 cup plus 1 tablespoon extra-virgin olive oil
Fine-grained sea salt
6 clementines, peeled, sectioned
¼ cup slivered almonds, toasted
2 tablespoons chopped fresh mint
1 teaspoon grated clementine peel
Preheat oven to 400°F. Toss beets with 1/4 cup olive oil in medium bowl to coat. Cut heavy-duty aluminum foil into two 15-inch squares. Place 1 square on baking sheet. Transfer beets to center of square, leaving 1-inch border around edges. Sprinkle beets with sea salt and pepper. Scatter clementine segments atop beets. Place second sheet of foil over beet mixture; crimp edges to seal tightly. Roast until beets are tender, about 1 hour.
Carefully open foil packet (steam will be released). Transfer beet mixture to large bowl. Stir in fresh mint, clementine peel, and almonds. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper. Serve at room temperature.
4 Portobello mushroom caps
3 tablespoons balsamic vinegar
2 tablespoons red wine
3 tablespoons olive oil
1 clove of garlic, minced
1 teaspoon kosher salt
Wash mushrooms and remove stems. Place mushrooms and all ingredients in a zip lock bag. Shake and marinate for at least 30 minutes. Preheat oven to 400 degrees. Place mushrooms and marinade in a pan with low sides. Bake for 15 minutes. Slice and serve.
Cut the peppers in half and remove the seeds and membranes. Preheat to 425F. Arrange the peppers on a cookie sheet lined with foil, open side down. Spray the peppers with nonstick cooking spray and roast in the oven, for about 25 minutes. Once they are done place in a covered bowl or brown paper bag. As the steam from the peppers condenses, the skin becomes easier to peel off.
Once the peppers have cooled, carefully peel off the blackened skin and discard. Sprinkle with kosher salt and pepper. You can do this with your fingers or a sharp pairing knife. Never rinse or wash the peppers as the water will diminish the smoky flavor.
Serve them on a platter with Balsamic Marinated Portobello Mushrooms. I place a few mushroom slices down and then overlap them with a pepper and repeat in a pattern. Garnish with large basil leaves.
To save for future use:
When the skins and seeds have been removed cover them in oil, adding garlic slices or herbs if desired and refrigerate for up to 2 weeks.
This pie is made with soy milk and still delivers great taste with fewer calories. If you like it a bit richer and are not worried about the calories use pareve creamer instead of soy milk or use a combination to your taste.
3/4 cup sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 can (15 oz.) pumpkin
1 1/4 cups soy milk (10 oz.)
2 large eggs
Pastry for a single-crust 9-inch pie, purchased (thawed if frozen) or homemade
1. In a large bowl, mix sugar, cinnamon, salt, ginger, nutmeg, and cloves. Add pumpkin, soy milk, and eggs; whisk until well blended. Pour mixture into unbaked pastry in pan.
2. Set pie on bottom rack of a 425° regular or convection oven. Bake for 15 minutes, then reduce temperature to 350°; continue baking until center of pie is set and a knife inserted in the middle comes out clean, about 45 minutes longer.
3. Set pie on a rack until cool, at least 2 hours. After serving, chill pie airtight.
Garnish decoratively with cinnamon whipped cream, plain cinnamon, pecans, or with chocolate shavings.
The variations on challah recipes are endless. This comes from my daughter’s friends, the Mirmans. She ate it there last Shabbos and begged me NOT to get the recipe because she’ll eat too much! This recipe only makes 2 challahs but it can be doubled or tripled.
4 teaspoons yeast
1 cup warm water
½ cup sugar
½ cup oil
1 teaspoon salt
4 cups bread flour
Proof yeast in water. Add sugar. When yeast is bubbly, whisky in oil, eggs and salt. Slowly stir in bread flour and knead until smooth and elastic. Drizzle oil in bowl and roll dough in oil. Cover with a damp cloth and let the dough rise for 2 hours. Punch down dough, divide in half and then divide each half into number of braids desired. Braid challah and place on greased baking sheets or in greased loaf or challah pans. (To purchase great challah pans, please go to: http://gourmetkoshercooking.theopenskyproject.com/non-stick-challah-pan.html) Cover again and let rise for 1 hour. Preheat oven to 350 degrees. Bake for about 30 minutes until crust is golden and challah sounds hollow when tapped.
½ cup (1 stick) margarine
2 (8 ounce) packages sliced mushrooms
1 portobello mushroom, sliced (optional)
Any other mushrooms of your choice (optional)
½ onion, chopped
1 teaspoon minced garlic
¼ cup flour
¼ teaspoon pepper
4 cups regular or pareve chicken broth
2 cups nondairy creamer
¼ cup red wine
Melt the margarine in a large stockpot over medium-high heat. Add mushrooms, onions and garlic and sauté until browned. Stir in the flour and pepper and mix well. Slowly add the broth, stirring continually until thickened. Do the same with the non-dairy creamer and then the wine. Simmer briefly. It can be served as is or it can be partially puréed, then served.
Preheat oven to 350 degrees. Place croutons in a bowl and cover with boiling water. Mix and allow croutons to soften. Pour chicken stock over stuffing and let it sit and absorb the liquid. Stir in eggs. In the meantime, in a large skillet over medium heat, sauté the vegetables in the oil. Combine with the croutons and mix in spices, apples, craisins, and nuts (if using). Pour the whole mixture into a 9 x13-inch pan. Bake for about 45 minutes.
1 (12 ounce) package fresh cranberries
1 apple, chopped
½ cup brown sugar
1/3 cup orange marmalade
1 tablespoon lemon juice
1 tablespoon Dijon mustard
¼ cup chopped crystallized ginger
1/3 cup raisins
Combine all ingredients except in a small sauce pan on top of the stove. Bring to a boil and simmer over low heat until cranberries pop. Remove from heat and stir in raisins. Cool and store in refrigerator. Serve at room temperature.
1 head romaine, cut or ripped into small pieces
½ red onion, diced (optional – I’m not a big raw onion fan but I know others are)
½ cup silvered almonds or cashew pieces, toasted
1 avocado, diced
1 small can mandarin oranges, drained
Seeds of one pomegranate
1 cup oil
2/3 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
Salt and pepper to taste
Whisk together dressing ingredients (or use hand blender – to purchase a great one, please go to our shop ) and toss with all salad ingredients.
This is a very rich and special treat around our house.
1 (2 pound) box filo dough, defrosted and at room temperature
1-1/2 cups raw pistachio pieces
1-1/2 cups raw almond pieces
2 teaspoons cinnamon
3-1/4 cups sugar
1 cup (2 sticks) margarine, melted
1-1/2 cups water
1 tablespoon honey
Preheat oven to 350 degrees. Mix the nuts with the cinnamon and ¼ cup sugar. With a pastry brush, brush a light layer of margarine across the bottom of a 9×13-inch pan (better not to use aluminum). Take the filo 2 sheets at a time and layer across the bottom of the pan, brushing each layer with margarine. After using half the sheets, pour the nut mixture across the whole. Then continue layering filo and margarine until sheets are all used up. Cut into diamond-shaped pieces and bake for 45 minutes to 1 hour until top is golden. In the meantime boil together the remaining 3 cups sugar, water and honey. Simmer for 10 minutes and remove from heat. Pour this carefully over the baklava and allow it to be absorbed. Cool, cover and store in the refrigerator. Freezes well.
1 bag (32 ounces) frozen cauliflower, defrosted
4 eggs, beaten
¼ cup flour
3/4 cup mayonnaise
1 tablespoon pareve chicken soup mix
½ teaspoon pepper
¼ teaspoon nutmeg
¼ to ½ cup bread crumbs
2 tablespoons margarine, broken into small pieces
Preheat oven to 350 degrees. Mix together all ingredients except bread crumbs and pour into 9 x 13-inch pan. Sprinkle with bread crumbs and dot with margarine. Bake for 1 hour.
1-1/2 graham cracker crumbs
4 tablespoons margarine, melted
Mix together and press into bottom and up sides of 9-inch pie pan. (Can use store-bought graham cracker crust if desired)
1 (8 ounce) container pareve whip
1 (7 ounce) jar marshmallow fluff
1 (21 ounce) can chocolate crème pie filling
Beat pareve whip until stiff peaks from. Beat in marshmallow fluff high. Beat in chocolate crème pie filling on low speed. Pour into prepared crust and freeze. Garnish with grated chocolate if desired. Remove from freezer to refrigerator about ½ hour before serving.
Recipe courtesy, Nicholas Vasquez, Executive Chef, Azucar Ingredients
½ tablespoon salt
½ tablespoon black pepper
3 pounds of chicken, approximately, cut into small pieces
2 cups white rum
½ cup lime juice
¾ cup Spanish olive oil
1 large onion, peeled, sliced
1 large green bell pepper, julienned
1 large red bell pepper, julienned
6 garlic cloves, minced
15 ounces crushed tomatoes
5 cups chicken broth
5 strands saffron
3 cups Arborio rice, uncooked
1 small can young peas
Chopped parsley, for garnish
Preheat oven to 350 degrees.
In medium bowl, sprinkle salt and pepper on the chicken pieces, then pour the rum and lime juice over and set aside.
Add olive oil to large paella pan and heat over a medium fire. Add onions, green peppers, and red pepper and sauté until tender. Add garlic and then the crushed tomatoes. This should simmer for at least 3 minutes.
Next add the drunken chicken with the marinade. Bring to a simmer. Add chicken broth, the saffron, the peas, and then the rice. Bring all of this to a boil, cover with foil, and place in the oven for 25 minutes or until rice has absorbed the liquid but it still slightly wet.
1 tablespoon olive oil
4 garlic cloves, finely chopped
1 large jalapeno chili, seeded, chopped
½ teaspoon (generous) ground cumin
2 15-ounce cans black beans, rinsed, drained
1 (14-1/2 ounce) can low-salt chicken broth
Fresh lime juice
Chopped fresh cilantro
Heat oil in heavy large saucepan over medium-high heat. Add garlic, chili and cumin and sauté for 30 seconds. Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher. Continue boiling until thick, stirring frequently, about 10 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.
1 teaspoon celery seeds
1 teaspoon salt
1 teaspoon dry mustard
½ teaspoon paprika
½ cup sugar
1 teaspoon grated onion
¼ cup plus 2 tablespoons apple cider vinegar
2 tablespoons raspberry vinegar (or red wine vinegar)
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice
¾ cup vegetable or canola oil
Mix all ingredients together except the oil. Add oil slowly in a stream, whisking until the dressing becomes thick.
2 bags baby spinach
2 (11 oz) can mandarin orange segments, drained
or other fruit like ripe persimmon
½ cup raisins
½ red onion, sliced thin
½ cup almonds or pecans, toasted (or use honey glazed nuts)
¼ cup baco’s (optional)
Mix salad ingredients together. Toss with dressing and serve.
1 cup mayonnaise
¼ cup golden raisins and currants, plumped
¼ cup red seedless grapes, halved
¼ cup slivered almonds, toasted
2 ounces coco lopez (1/4 cup)
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
2 tablespoons fresh chives, minced
1 (3 ½ pound) chicken – cooked, diced and chilled
1 cup water
1 cup sugar
2 cups pecan halves
1 pound field green salad
Assorted fresh fruits – grapefruit, orange, grapes, strawberries, etc.
In a medium bowl combine the mayonnaise with the coco lopez, spices and chives. With a rubber spatula, fold in the chicken, raisins, grapes and almonds, until well coated.
1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon tomato paste
2 tablespoons red wine vinegar
Preheat the oven to 400 degrees.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the tomato paste and vinegar, and pulse 3 or 4 times to blend. Add salt and pepper to taste.
6 cups water
1 teaspoon kosher salt plus additional to taste
1 ½ cups Lundberg Jubilee brown rice blend* or 1 cup wild rice and 1 cup white rice
¾ cup almonds, slivered (about 3 ½ ounces)
1 teaspoon cumin
2 cups fresh cilantro sprigs
1 ½ cups golden raisins
½ cup fresh orange juice
1 tablespoon fresh lemon juice, or to taste
¼ cup extra-virgin olive oil
½ teaspoon orange oil** (optional)
1/8 teaspoon cayenne, or to taste
1. In a 3-quart saucepan bring water with 1 teaspoon salt to a boil. Stir in rice and simmer, partially covered, until just tender, about 35 minutes. Drain rice in a colander and rinse briefly under cold water. Cool rice in colander. (If using wild rice and white rice, make according to package instructions and proceed.)
2. While rice is cooking, preheat oven to 350° F. In a shallow baking pan toast almonds in the middle of oven until lightly colored and skins are blistered, 10 to 15 minutes and cool. Coarsely chop nuts.
3. Finely chop scallions and chop cilantro. In a large bowl combine rice, nuts, cumin, scallions, and cilantro with remaining ingredients and toss well. Season salad with additional salt.
Salad may be made 2 days ahead and chilled, covered. Bring salad to room temperature before serving and re-season if necessary. Serves 6 to 8.
Makes 2 dozens Ingredients
9 ounces chocolate wafers (about 40 wafers) or tea cookie or pareve oreo type cookie, finely ground (2 cups)
1 ½ cups old-fashioned oats
1 ¼ cups confectioners’ sugar
¼ teaspoon coarse salt
5 ounces (1 stick plus 2 tablespoons) margarine, cut into small pieces
1 cup chunky peanut butter
¼ cup plus 3 tablespoons smooth peanut butter
10 ounces semisweet chocolate, melted
1 ½ ounces bittersweet chocolate, melted
1. Coat a 9-by-13-inch baking dish with cooking spray. Line with parchment, leaving a 2-inch overhang on the 2 long sides.
2. Combine wafers, oats, sugar and salt in a large bowl. Melt margarine in a medium saucepan over medium heat, then add chunky peanut butter and ¾ cup smooth peanut butter, whisking until well combined. Add peanut butter mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate for 30 minutes.
3. Pour melted semisweet chocolate over chilled mixture and using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.
4. Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Drizzle melted bittersweet chocolate over peanut butter. Refrigerate until hardened, about 15 minutes.
5. Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated for up to 1 week or frozen for up to 1 month)
This popup will close in:
CELEBRATE is here and selling fast. It’s gorgeous, it’s packed with over 200 sensational, original recipes, and magnificent photos by award-winning photographers. Watch your emails for a few sneak peak recipes and lots of special appearance dates all over the country. PLUS, the proceeds benefit Emunah’s Children’s homes in Israel, so your purchase is also charity and kindness. It’s the perfect treat for yourself or special gift. See what they are saying about CELEBRATE in the Press here. CELEBRATE is available at local stores, Emunah.org and Amazon.com