Sweet Potato Kugel

Everyone is rediscovering sweet potatoes – they are appearing in salads, in soups, in kugels and even alone! This is an easy way to add a little nutrition to your Shabbos side.

3 medium sweet potatoes, peeled, cooked, and mashed
½ cup soy milk (I like the vanilla) or nondairy creamer
2 eggs
½ cup sugar
1/8 cup canola oil
½ teaspoon cinnamon
¼ teaspoon nutmeg


2 tablespoons canola oil
¾ cup cornflakes
½ cup brown sugar

Preheat oven to 400 degrees. Lightly grease a 9-inch pan.
In a large bowl, mix all kugel ingredients together and pour into prepared pan. Bake for 20 minutes.
In a small bowl, mix topping ingredients. Sprinkle over kugel. Bake for 10 minutes more.

Pan Seared Cod with Cilantro Vinaigrette and Creamed Corn

Serves 4

Thank you Food Network for this terrific fish dish.
This is great with any hearty fish so feel free to substitute cod with halibut or mahi mahi. If you prefer flounder or sole, season it with a little lemon juice, salt and pepper and a dab of margarine, and bake it at 350 degrees for 10 minutes instead of searing it and serve with the vinaigrette and creamed corn. Also, this can be made pareve by using margarine in place of butter, and pareve whipping cream in place of the heavy cream.

Cilantro Vinaigrette:
2 cups fresh cilantro leaves, finely chopped
1 clove garlic, grated
1 lemon, zested and juiced
Kosher salt and freshly cracked pepper
1/4 cup extra-virgin olive oil

1 to 2 tablespoons olive oil
4 (6-ounce) cod fillets
Kosher salt and freshly cracked black pepper
2 tablespoons (1/4 stick) unsalted butter

Creamed Corn:
2 tablespoons unsalted butter
3 ears fresh corn, husks removed, kernels cut off the cob as close to the husk as possible.
2 cloves garlic, grated
2 cups heavy cream
Kosher salt and freshly cracked black pepper

For the vinaigrette: In a small bowl, combine cilantro, garlic, lemon zest and juice and season with salt and pepper. Slowly drizzle in the olive oil, whisking to incorporate all the ingredients. Taste for seasoning and adjust with salt and pepper, if necessary, and set aside. 

For the fish: Heat the olive oil in a medium nonstick skillet placed over medium-high heat. Sprinkle the cod with salt and pepper. Once the pan is hot, sear the cod for 3 to 4 minutes on the first side. Add the butter to the pan and allow it to melt. Once the butter has melted, flip the cod and finish cooking it on the other side, 3 to 4 minutes more, or until just cooked through. 

For the creamed corn: In a large sauté pan, melt the butter over medium heat. Add the corn kernels and garlic to the pan. Season the corn with salt and pepper and sauté for 5 minutes. Add the cream, bring the mixture to a simmer and cook until it has reduced by half, 5 to 7 minutes. Once the cream has reduced, remove the pan from the heat. Carefully transfer half of the mixture to a food processor or blender and puree until smooth. Add the pureed portion back to the pan and place over heat to warm through. Season the creamed corn with salt and pepper. 

To plate: Place a spoonful of Creamed Corn onto a plate. Set a piece of fish over the corn and spoon over the cilantro vinaigrette. 

Salmon Rilettes in Ramekins

We serve this as either an appetizer or as a main dish. I like to serve it with chips, toasted pita or crackers as it smears well. It is also nice on the side of a basic vinaigrette salad.

Makes 6 small ramekins
2 tablespoons olive oil
12 ounces salmon, cut into large cubes
2/3 cup butter, softened
2 tablespoons creme fraiche or sour cream
2 tablespoons chopped shallot
2 tablespoons chopped fresh tarragon
1 teaspoon Kosher salt
½ teaspoon ground black pepper
2 lemons, juiced

Heat the oil in a saute pan and gently cook the salmon, about 5 minutes. Cool.

In a food processor or using two forks, shred the salmon and mix with the butter. Add the creme fraiche, shallot and tarragon. Season the mixture with salt, pepper and lemon juice. Pack into ramekins or similar small pots. Keep in the refrigerator, but before serving, take it out to soften because you want to pop them out of the ramekins, if possible, before serving. Or, decoratively, place parsley or tarragon on top of the salmon and serve in the ramekins.

Serve with crackers, toasted pita, chips or with any basic vinaigrette salad.

Mini Imitation Crab Quiches

Makes about 24 small quiches

24 frozen tart shells, defrosted
2 cups grated pizza cheese
1 small red pepper, diced
½ onion, diced
2 cups heavy cream
1 cup milk
8 eggs
½ teaspoon hot sauce
1-1/2 cups flaked imitated crab

Preheat oven to 350 degrees. Prick tart shells and bake for about 5 minutes.
Sprinkle 1/3 of cheese over bottom of crusts.
In a large bowl, whisk together all remaining ingredients. Pour into crusts.
Bake for about 35 to 45 minutes, or until top is lightly browned.

Mango-Margarita Flounder

This recipe is from the TAG cookbook created by Rebecca Naumberg and Sori Klein. The cookbook is a fundraiser for Torah Acadamy For Girls and all proceeds go directly to TAG. To purchase one visit www.getyourdash.com or call TAG 718 471 8444. Mention that you saw the recipe on GKC and receive FREE shipping when ordering. Enter GKC in your order.

A margarita is a drink made of tequila, orange-flavored liqueur and a citrus juice. We use these bright flavors with the addition of mango to create a delicious accent for flounder.

4 (6-ounce) flounder fillets
3 tablespoons tequila
½ cup orange liqueur (such as Cointreau)
¼ cup mango juice
¾ cup fresh lime juice (from about 9 limes)
1 teaspoon salt
3 large cloves garlic, peeled
4 tablespoons olive oil, divided
3 medium plum tomatoes, diced
1 mango, diced
1 medium red onion, chopped
1 small jalapeńo, seeded and minced
3 tablespoons chopped fresh cilantro
1 tablespoon honey
Salt and freshly ground black pepper, to taste

Prep: Place fish in a shallow baking dish. In a medium bowl, stir together tequila, orange liqueur,
mango juice, lime juice, 1 teaspoon salt, garlic and 2 tablespoons oil. Pour mixture over fillets and
rub into fish. Cover and refrigerate for 30 minutes, turning fillets once. In a medium bowl, toss
together tomatoes, mango, red onion, jalapeńo, cilantro and honey. Season with salt. Set salsa
aside. Remove fillets from marinade and pat dry. Brush fillets with remaining oil and sprinkle with
pepper. In a small saucepan, boil marinade for several minutes until slightly thickened. Remove
from heat and strain out garlic cloves. Set aside to cool.

Grill: Preheat grill or a grill pan to high, or set oven to broil. Grill fish for 5 minutes on each side or
until fish flakes easily with a fork. Transfer fish to a serving dish.

Serve: Serve with a spoonful of salsa and drizzle with reserved marinade.

Peach Mascarpone Semifreddo

Serves 8 – 10
Recipe by David Lebovitz, adapted by GKC

Kirsch Syrup
1 cup water
1/3 cup sugar
1/3 cup kirsch, raspberry liqueur, or peach liqueur (alternatively, you can use 1 teaspoon almond extract)

Peach Filling

6 – 8 peaches (about 2 pounds) peeled, pitted and cut into 1/2 inch dice
3 tablespoons sugar

Mascarpone Filling

2 cups mascarpone cheese
¼ cup heavy cream, to thin the mascarpone
¼ cup sugar
1 teaspoon vanilla extract
1 sponge cake, yellow cake or angel food cake (this can be store bought or made from a mix), made in a 9 x 13 size

3 peaches, peeled, pitted, and cut into ½ inch slice
1 tablespoons sugar
¾ cup crushed amaretti cookies, or other almond or shortbread cookie

For the kirsch syrup: In a small saucepan, warm the water and sugar until sugar dissolves. Remove from heat, and then stir in the kirsch or liqueur. Cool.

For the peach filling: In a small bowl, toss the diced peaches with the sugar and let stand until juicy.

For the mascarpone filling: Put the mascarpone in a medium bowl and add the cream to thin it to the consistency of buttercream frosting. Stir in sugar and vanilla and set aside.

To assemble: Slice cake into two pieces to fit into a 2 quart baking dish. Spread ½ cup mascarpone filling evenly at the bottom of the baking dish. Place one of the cake pieces on top and brush evenly with about half of the kirsch syrup (it all soaks). Spread the peach filling over the cake. Spread 1 ¼ cups mascarpone filling over the peaches. Add the second cake layer and soak it with remaining syrup. Spread remaining mascarpone over the cake and refrigerate, uncovered, for about 30 minutes to firm up the top layer of mascarpone. Cover with plastic wrap and keep chilled.

Just before serving, in a bowl, toss peaches with sugar. Let stand for 5 minutes. Scatter peach slices over semifreddo and sprinkle with crushed amaretti cookies. Cut into pieces and serve.

Skewered Salmon with Asian Chopped Salad

Recipe by gourmetkoshercooking.com

5 tablespoons soy sauce, divided
3 teaspoons toasted sesame oil, divided
1 pound salmon, skin removed, cut into appetizer portions
Small bamboo skewers, soaked in water for 30 minutes
1/2 head green cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups)
1 large carrot, shredded (about 2 cups)
3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
1 (8-ounce) can sliced water chestnuts
1 (11-ounce) can Mandarin oranges in water, drained
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons canola oil
2 tablespoons brown sugar
1-1/2 teaspoons chili-garlic sauce or chili sauce
1/4 cup sliced almonds, toasted

Preheat oven to 400 degrees F. 

Combine 2 tablespoons soy sauce and 1 teaspoon sesame oil. Cut salmon into 1 ½ inch pieces. In a bowl, toss the soy sesame mixture with the salmon, coating completely. Place one or two pieces of salmon on each skewer, depending on your taste. Arrange in a baking dish and bake 5- 8 minutes or until fully cooked through (do not overcook, they will continue cooking for a minute or two when you remove them from the oven) Remove from oven, cool completely. 

In a large bowl, combine green cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange. In a separate bowl, whisk together remaining soy sauce, vinegar, garlic, ginger, oil, 2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine.

Serve the salad on a large rectangular platter. Gently place the salmon skewers on top of the salad in a long straight row. Top with toasted almonds. Alternatively, you can cut the salmon in 2 ounce appetizer size pieces. Coat and cook, as the directions indicate, and place salmon on top of salad to serve.

Potatoes with Sauce and Cheese

This is like baked ziti, only with potatoes. It may be super easy but it’s also super good.

8 medium russet potatoes, peeled and thinly sliced
1 (25-ounce) jar marinara sauce
2 (8-ounce) packages grated mozzarella cheese

Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch baking pan.

Place a thin layer of sauce across bottom of pan. Top with a layer of potatoes, then sauce, then cheese. Repeat twice more. Bake for about 45 minutes, until potatoes are soft and cheese is browning and bubbling.

Lemon Swirl Cheesecake

photo: eloquentenglish.com

Serves 12

Lemon and cheesecake, two of my favorite flavors, packed into one amazing cheesecake that is gorgeous too! It’s a keeper!

6 whole graham crackers (about 3 ounces)
1 cup walnuts, toasted
3 tablespoons butter, melted
2 teaspoons grated lemon zest

2 (8-ounce) packages cream cheese, room temperature
1/2 cup sugar
1/2 cup frozen lemonade concentrate, thawed
2 teaspoons grated lemon zest
3/4 cup sour cream
2 large eggs

1 cup sour cream, room temperature
1 (11 1/4-ounce) jar purchased lemon curd or lemon pie filling
2 1/4-inch-thick lemon slices, each cut into 4 wedges
Mint for garnish, optional

For Crust:
Position rack in center of oven and preheat to 350°F. Finely grind graham crackers in processor. Add nuts; process until coarsely chopped. Add butter and lemon zest; blend using on/off turns just until crumbs are moist. Press crumbs firmly onto bottom (not sides) of 9-inch-diameter springform pan. Bake until crust is set, about 10 minutes. Cool. Maintain oven temperature.

For filling:
Using electric mixer, beat cream cheese, sugar, lemonade concentrate and lemon zest in large bowl until smooth. Beat in 3/4 cup sour cream. Add eggs 1 at a time, beating just until combined. Pour filling into crust. Bake until center moves only slightly when pan is shaken, about 50 minutes. Transfer cake to rack; cool 5 minutes.

Meanwhile for topping:
Whisk 1 cup sour cream in small bowl until very smooth. Whisk lemon curd in another small bowl until very smooth.

Run small sharp knife around sides of cake. Starting at outside of edge of cake, spoon small alternating dollops of sour cream and lemon curd side by side in concentric circles atop warm cake, covering cake completely. Gently shake pan to smooth out toppings. Using tip of knife, gently swirl toppings, forming marble design. Chill cake uncovered overnight.

Run small sharp knife around sides of cake to loosen. Release pan sides of cake to loosen. Release pan sides. Transfer cake to platter. Garnish with lemon slices and mint sprigs.

Coffee Liqueur Cheesecake

¼ cup butter, melted
1-1/2 cups chocolate cookie crumbs

1-1/2 cups semisweet chocolate chips
2 tablespoons butter
¼ cup coffee liqueur
2 (8-ounce) packages cream cheese
2 eggs
1/3 cup sugar
1 cup sour cream

¼ cup semisweet chocolate chips
1 tablespoon coffee liqueur
1 tablespoon corn syrup
1 cup sour cream

Preheat oven to 350 degrees.

Mix together crust ingredients and press into bottom of 9-inch springform pan; set aside.

To prepare filling: In a small saucepan, melted the chocolate, butter and liqueur over a low heat, stirring until smooth. Remove from heat and cool slightly.

In a large bowl, beat the cream cheese until fluffy. Add eggs, one at a time, beating well after each addition. Beat in sugar and sour cream. Slowly beat in chocolate mixture and pour filling into prepared crust. Bake for 1 hour. Turn off oven and leave cheese cake in oven 1 more hour. Remove from oven and cool in pan on a wire rack. Refrigerate until chilled, about 4 hours.

To prepare topping: In a small saucepan, melt the chocolate, liqueur and corn syrup, stilling until smooth. Cool to room temperature and drizzle over cake.

Roasted Vegetable Tart

1 zucchini, sliced
1 yellow pepper, sliced
1 red onion, sliced
2 cups sliced mushrooms
2 tablespoons olive oil
1 teaspoon kosher salt
2 frozen pie shells, defrosted
1 (5-ounce) container semisoft garlic and herb cheese
1 (3-ounce) package cream cheese
1 tablespoon milk
2 tablespoons grated Parmesan cheese

Preheat oven to 450 degrees. Toss zucchini, pepper onion and mushrooms with olive oil and salt. Bake, uncovered, for 15 minutes, stirring once.

Reduce oven to 400 degrees. Lightly grease 2 baking sheets. Roll out 1 pie crust on each sheet, smoothing down crimped pieces.

In a medium bowl, beat together semisoft cheese and cream cheese. Divide mixture among 2 crusts, covering center only. Cover with vegetable mixture. Fold edges over to partially cover filling. Brush with milk and sprinkle with Parmesan

Bake for about 20 minutes, or until crust is golden.

Goat Cheese and Rosemary Muffins

Makes about 12 muffins

1-3/4 cups flour
1 teaspoon baking powder
1 tablespoon chopped fresh rosemary
¼ teaspoon salt
1 cup milk
1 tablespoon sour cream
1 tablespoon canola oil
1 egg
1 (3-ounce) log goat cheese, coarsely chopped

Preheat oven to 400 degrees. Lightly grease 12 standard muffin tins.
In a large bowl, stir together flour, baking powder, rosemary and salt. Make a well in the center.
In a medium bowl, whisk together milk, sour cream, oil and egg. Pour into well and stir until just moistened. Stir in goat cheese. Spoon batter into prepared muffin tins. Bake for 18 to 20 minutes, or until golden brown. Let rest in pan 2 minutes before removing to wire rack to finish cooling.

Trader Joe’s Chocolate Chips

Yes, Trader Joe’s Chocolate Chips are a great product and one that GKC promotes and uses often. So did anyone not hear the big news of these chips? If not, you missed big kosher news! Basically, the well-known and OK Pareve label on the semi-sweet chocolate chips is being changed to OK Dairy. GKC talked to both Trader Joe’s and the OK to get the real and correct information to share. What has changed? According to Trader Joe’s, the cleaning process has changed on the equipment that packages the chips. They used to use a wet wipe process to clean the machine before they packaged the OK Pareve chips. They recently, as in a few months ago, changed that process to a dry wipe process to decrease allergens and bacteria from developing. This change, caused the OK to change the hecksher. The product and ingredients are not dairy and have not been changed. In fact, most of the bags that people ran out to purchase have been made with this new process so technically should carry the OK Dairy label as well. Trader Joe’s did not know that this change would affect the hecksher or that the response would be so overwhelming. The marketing department said they may reevaluate the change based on the response. So keep up the facebook chatter and the letters and emails to Trader Joe’s. But for now, our favorite chocolate chip got a little messy.

White Chocolate Peach Cupcakes with Lemon Buttercream Frosting

This recipe is from the TAG cookbook created by Rebecca Naumberg and Sori Klein. The cookbook is a fundraiser for Torah Acadamy For Girls and all proceeds go directly to TAG. To purchase one visit www.getyourdash.com or call TAG 718 471 8444. Mention that you saw the recipe on GKC and receive FREE shipping when ordering. Enter GKC in your order.

These cupcakes are a bite of summer. and with the innovative use of a cake mix, you will be in and out of the kitchen in time to enjoy the day.

6 ounces white chocolate, finely chopped
6 tablespoons (3/4 stick) margarine, cut
into pieces
1 package (18.25 ounces) plain white or golden yellow cake mix
1 cup soy milk
3 large eggs
1 teaspoon pure vanilla extract
1 cup fresh peaches, peeled and
chopped (2 large peaches)
½ cup lemon buttercream frosting

2 peaches, sliced into thin slivers
½ cup peach jam

lemon buttercream frosting
8 tablespoons (1 stick) margarine,
at room temperature
4 cups confectioner’s sugar, sifted
2-3 tablespoons soy milk
1 tablespoon fresh lemon juice
1 tablespoon lemon zest, grated

Prep Cake: place oven rack in the center of oven and preheat to 350˚. line 24 muffin cups with paper liners. place white chocolate and margarine in a small saucepan over low heat. cook, stirring, until both have melted, about 3-4 minutes. let cool slightly.

Mix: place cake mix, soy milk, eggs, vanilla and white chocolate mixture in a large mixing bowl. blend with mixer on low speed for 1 minute. stop the machine and scrape down the sides of the bowl with a rubber spatula. increase the mixer speed to medium and blend for 2 more minutes, scraping down the sides again if needed. batter should be well combined. fold in peaches. spoon batter into the lined muffin cups, filling each 2⁄3 of the way full. place the muffin tins in oven.

Bake cupcakes until they spring back when lightly pressed with your finger and a toothpick inserted in the center comes out clean, about 20-25 minutes. remove the muffin tins from oven and place on wire racks to cool for 5 minutes. Run a knife around the edges of the cupcake liners. Lift cupcakes up from the bottom of the tins using the end of the knife and carefully take them out of the cups with your fingertips. place them on wire racks to cool for 15 minutes before frosting. Garnish with a peach slice.

Prep Frosting:
Place margarine and 1 cup sugar in a large mixing bowl. blend with mixer on low speed to incorporate, about 30 seconds. Add remaining sugar with 2 tablespoons soy milk and lemon juice. blending with the mixer on low, stir in lemon zest.
Add remaining tablespoon soy milk if frosting seems too stiff. Increase the mixer speed to medium and beat until light and fluffy, 1 more minute.

Frost Cakes:
With a spatula, spread a heaping tablespoon of frosting on each cupcake until smooth. Top with a tablespoon of peach jam and garnish with fresh peaches.

**** To make this recipe dairy, substitute butter for margarine, whole milk for soymilk and use dairy white chocolate

Strawberry Feta Salad with Poppy Seed Dressing

photo by Annabelle Breakley

Serves 6, can be doubled

1/4 cup extra-virgin olive oil
3 tablespoons white wine vinegar
1/4 teaspoon salt
1/2 teaspoon Dijon mustard
2 tablespoons grated sweet onion, such as Vidalia
2 tablespoons sugar
1 teaspoon poppy seeds
10 ounce mixed lettuce greens
2 cups quartered strawberries
1/2 cup toasted sliced almonds
1/2 cup crumbled feta cheese

Whisk oil, vinegar, salt, mustard, onion, sugar, and poppy seeds in a medium bowl until blended.

In a large salad bowl, toss lettuce, strawberries, and almonds. Add dressing and toss to coat. Sprinkle with feta and gently toss until everything is incorporated.

Nutella Ribbon Bars

Recipe by gourmetkoshercooking.com

¾ cup chopped pecans
½ cup flour
½ teaspoon baking powder
2/3 cup packed light brown sugar
¼ teaspoon salt
½ cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
1 ½ cups old-fashioned rolled oats
¾ cup Nutella

Preheat oven to 375 degrees. Line an 8-inch squared baking pan with heavy-duty aluminum foil with at least 1 inch overhanging the top of the pan and sides.

In a food processor, grind the pecans coarsely. Add flour, baking powder, brown sugar and salt and pulse once or twice to combine. Add melted butter and vanilla and pulse until all ingredients are moistened. Add oats and pulse once or twice to combine.

Sprinkle half of the mixture across the bottom of baking pan and press it with your fingertips into an even layer. Place the other half of the mixture in the freezer for 5 minutes.

Spread the Nutella in an even layer on top of the crust. Scatter remaining crumb mixture over the Nutella, squeezing it into crumbs across the top. Bake until top is golden, 25 – 30 minutes.

Cut into 16 squares.

Lasagna Wonton Stacks with Tomato Basil Sauce

This recipe is from the TAG cookbook created by Rebecca Naumberg and Sori Klein. The cookbook is a fundraiser for Torah Acadamy For Girls and all proceeds go directly to TAG. To purchase one visit www.getyourdash.com or call TAG 718 471 8444. Mention that you saw the recipe on GKC and receive FREE shipping when ordering. Enter GKC in your order.

Lasagna is a popular dish with children and adults alike. Try this version for a clean individual presentation and shorter prep time.

1 clove garlic, minced
1 tablespoon unsalted butter
1 (14.5-ounce) can crushed tomatoes
4 tablespoons fresh basil, finely chopped, divided
1 tablespoon fresh orange juice, or to taste
Salt and pepper, to taste
3/4 cup whole-milk ricotta cheese
¼ cup parmesan cheese, freshly grated
1 egg
2 teaspoons fresh oregano, finely chopped
12 eggroll skins, (from a package of refrigerated wonton skins, or eggroll wrappers, such as NaSoya brand)
6 ounces shredded mozzarella cheese

Fresh basil leaves

Tomato sauce: Preheat oven to 400°. In a large, heavy saucepan over medium heat, cook garlic in butter, stirring for 1 minute. Add tomatoes with liquid and 2 tablespoons basil. Simmer uncovered over medium heat, for 20 minutes, stirring occasionally. Stir in orange juice, salt and pepper.

Prep: In a medium bowl, mix ricotta cheese, parmesan cheese, egg, remaining basil, oregano, salt and pepper. In a 6-quart pot, boil salted water. Separate eggroll skins and add to boiling water. Using a slotted spoon, immediately transfer to a shallow dish filled with cold water.

Layer lasagna: Spread ½ cup tomato sauce evenly on bottom of a buttered 13x9x2-inch glass baking dish. Arrange 4 eggroll skins, drained briefly on a kitchen towel, in one layer on top of sauce. Divide half of ricotta mixture evenly among the squares in the pan and top with 4 more skins, drained briefly. Spoon remaining ricotta mixture evenly on these skins and top
with remaining 4 skins, drained. Spoon several tablespoons sauce over each stack and top with shredded mozzarella. Bake, uncovered, in middle of oven until bubbling and heated through, about 10 minutes.

Garnish with a fresh basil leaf on each stack and serve.

Basic Vinaigrette Salad

Everyone needs a basic salad recipe. This one is good any day or any Shabbos.

¾ cup canola or olive oil
¼ cup red wine vinegar
1/2 teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder

6 cups romaine lettuce
1 cup cherry tomatoes
1 cup sliced cucumbers

In a glass jar or salad dressing container, whisk together all vinaigrette ingredients. Cover and shake vigorously until all is combined. Store in the refrigerator until ready to use. Shake before using.

Toss salad ingredients in a large bowl. Pour dressing over salad and toss. Serve immediately.

Warm Mushroom Salad with Salmon

This recipe is from the TAG cookbook created by Rebecca Naumberg and Sori Klein. The cookbook is a fundraiser for Torah Acadamy For Girls and all proceeds go directly to TAG. To purchase one visit www.getyourdash.com or call TAG 718 471 8444. Mention that you saw the recipe on GKC and receive FREE shipping when ordering. Enter GKC in your order.

Contributed by Mom’s Pastries of Cedarhursts, New York

Mom’s Pastries has provided us with the recipe to their outstanding warm mushroom salad so you can recreate their delicious salad at home any time!

2 tablespoons olive oil
2 cups button mushrooms, sliced
Balsamic Glaze (recipe below)
1/2 pint cherry tomatoes, halved
15 roasted almonds
1 (8-ouunce) salmon fillet, cut into chunks
6 cups romaine pieces

In a medium skillet, warm 1 teaspoon olive oil over medium heat. Sauté mushrooms until soft and add balsamic glaze, tomatoes and almonds. Continue cooking for 5 minutes, until slightly reduced.

In a separate medium skillet, warm remaining olive oil over medium heat. Place salmon pieces in the pan and cook 2-3 minutes per side, until crispy.

In a large bowl, combine tomato/almond mixture and romaine. Add in salmon and toss to combine.

Serving Option
This salad makes beautiful appetizer. Plate the salad components on individual plates and arrange salmon pieces on top. Drizzle any leftover glaze over salmon. This recipe server 4 as an appetizer.

Balsamic Glaze
1/3 cup balsamic vinegar
2 teaspoons mustard
2 teaspoons honey

Cous Cous With Pine Nuts

This is an Ina Garten recipe that GKC adapted a bit. It is great on a Shabbos night or even a weeknight. Its simple and a nice side dish at room temperature too.

4 tablespoons (1/2 stick) margarine
3/4 cup chopped shallots (3 to 4 shallots)
3 cups chicken stock or pareve chicken stock
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1-1/2 cups couscous
1/2 cup toasted pine nuts
1/4 cup golden raisins, or currents
2 tablespoons chopped fresh flat-leaf parsley, optional

Melt the margarine in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, raisins, and parsley (if using) and fluff with a fork to combine. Serve hot or at room temperature.

Indian Spiced Salmon with Peach Chutney

Serves 6 appetizer portions

This is best served right out of the pan. I make the batter and chutney days in advance and then fry them up right before the guests arrive. It can be doubled or tripled.

2 cups flour
2 tablespoons garam masala (this is an Indian spice blend found in all national markets and many kosher markets too)
2 tablespoons maple syrup
2 teaspoons paprika
1 teaspoon kosher salt
½ teaspoon ground black pepper
1/2 cup plain yogurt
1/2 cup water
2 (8-ounce) salmon fillet, cut into 2-inch pieces, 12 pieces total
½ cup canola oil

Peach Chutney
1 (14-ounce) can of peaches, drained and 2 tablespoons syrup reserved
1 jalapeno, minced
2 tablespoons chopped red onion
1 tablespoon chopped fresh chives
1-1/2 teaspoons ground cumin
1 teaspoon lemon juice
Pinch salt
2 tablespoons peach syrup

Put the flour, garam masala, maple syrup, paprika, salt, and pepper into a bowl and whisk it to combine. Add the yogurt and water and mix well to make a smooth batter, the consistency of pancake batter (this can be made up to 2 days in advance and kept in the refrigerator, covered until ready to use). 

Heat a large nonstick skillet over medium-high heat and add the oil. When the oil is hot, begin to dip the fish (cut in pieces) into the batter and then carefully place them in the hot oil. Fry the salmon pieces until they are golden on all sides and the fish is cooked through, about 3 minutes, turning frequently. Serve the salmon with the Peach Chutney. 

To make the chutney: 
Put the peaches, jalapeno, red onion, chives, cumin, lemon juice, salt, and peach syrup into a blender and mix until the peaches are finely chopped. The chutney will keep in a glass jar in the refrigerator for up to 1 week. 

Yield: approx. 1 cup

Marsala Fig Marmalade and Goat Cheese Pizza with Arugula

Adapted from Bon Appetit for GKC

2-1/2 tablespoons plus 1 teaspoon olive oil, divided
2 tablespoons minced shallot
2 cups dried figs, stemmed, quartered
1 cup Marsala
1-1/2 tablespoon minced fresh rosemary
1 teaspoon kosher salt plus more
Freshly ground black pepper
2 store bought pizza dough
4 – 6 ounces fresh goat cheese (depending on your taste)
2 cups arugula
1 pear, cored, thinly sliced

Heat 2-1/2 tablespoons oil in a small saucepan over medium heat. Add shallots; stir until soft, about 5 minutes. Add figs, Marsala, and rosemary. Increase heat. Bring to a boil. Add 1 1/2 cups water. Reduce heat to medium-low; simmer, stirring often and adding water by tablespoonfuls if too thick, until figs are soft and easily mashed and jam measures 1 1/4 cups, about 20 minutes. Season with salt and pepper.
Preheat oven to 400°. Roll out each dough piece on a floured surface to a very thin 10″ round. Cover with a kitchen towel.
Place 1 dough round on each of 2 baking sheets. Bake for 3–4 minutes to partially cook. Repeat with remaining dough.
Spread ¼ – ½ cup fig jam over each crust; scatter 2 – 3 oz. goat cheese over each. Bake in batches until crust is crisp, 4–5 minutes.

Toss arugula, pear, and remaining 1 tsp. oil in a large bowl; season with salt and pepper. Top pizzas with salad.

Coconut Chocolate Cheesecake

1-1/2 cups graham cracker crumbs
1 cup shredded coconut
¼ cup butter, melted

1 cup semisweet chocolate chips
2 (8-ounce) packages cream cheese
1-3/4 cups sugar
3 tablespoons corn syrup
1 teaspoon vanilla
1 egg
2 egg yolks

3 cups shredded coconut
6 tablespoons sour cream
2 ounces cream cheese
¼ cup powdered sugar
¼ cup cream of coconut

To prepare crust: Preheat oven to 350 degrees. Wrap outside of 9-inch springform pan with heavy-duty foil.
Mix together crumbs, coconut and melted butter. Press into bottom and partially up sides of pan. Bake for 10 minutes; cool.

To prepare filling: Melt chocolate, stirring until smooth. Cool.
In a large bowl, beat together cream cheese and sugar until fluffy. Beat in melted chocolate, corn syrup and vanilla until blended. Add egg and egg yolks. Beat until completely incorporated.

Spoon batter into crusted. Bake until center is set, about 40 minutes. Cool briefly.

To prepare topping: In a large bowl, beat together all topping ingredients. Spoon over batter and spread gently to cover. Bake for 20 minutes. Cool completely on wire rack. Refrigerate for at least 4 hours.

Ricotta Limoncella No Crust Cheesecake

This cheesecake is a little lighter because it has no crust and uses ricotta cheese. It is still sweet and delicious and super easy to put together.

8 large eggs
2 cups sugar
1/2 cup all-purpose flour
3 pounds ricotta
1/2 cup heavy cream, whipped until soft peaks form
Juice and grated zest of 1 lemon
3/4 teaspoon vanilla extract
1/4 cup limoncello
Topping (optional)
1 tablespoon confectioners
1 cup granulated sugar

Preheat oven to 350 degrees F. Grease bottom and sides of 9-inch springform pan.
Beat eggs in large bowl with electric mixer until foamy and light yellow. Add sugar and beat on medium speed until smooth. Add flour and beat until incorporated. Add ricotta and whipped cream and beat until smooth. Add lemon juice, lemon zest, vanilla and liqueur to the ricotta and stir gently until incorporated. Pour mixture into pan, place on rimmed baking sheet and bake for 1 hour 45 minutes or until a toothpick inserted in the center comes out clean. Turn off the over and leave to sit for 10 minutes. Remove from oven to cool completely. Dust the top of the cheesecake with confectioners sugar. Serve.

Spinach with Goat Cheese, Roasted Beets and Pears

This recipe is from the TAG cookbook created by Rebecca Naumberg and Sori Klein. The cookbook is a fundraiser for Torah Acadamy For Girls and all proceeds go directly to TAG. To purchase one visit www.getyourdash.com or call TAG 718 471 8444. Mention that you saw the recipe on GKC and receive FREE shipping when ordering. Enter GKC in your order.

When a local eatery suddenly closed its doors, we had unresolved cravings for their special signature salad. Here is our recreation of Bari’s goat cheese and beet salad, a neighborhood favorite.

1 bunch beets (3 medium-size beets), red or orange
Goat cheese log (6-7 ounces)
1 egg
1 teaspoon water
1-½ cups panko bread crumbs
2 tablespoons olive oil
4 cups baby spinach leaves
1 cup arugula
½ cup walnut pieces, toasted
2 ripe pears such as Bartlett or D’Anjou,
peeled and sliced into 12 pieces each
Raspberry Vinaigrette (recipe below)

Prep: Preheat oven to 350˚. Remove and discard beet greens. Wash beets very well, leaving peel on. Wrap in heavy duty foil and place on a baking sheet. Bake in oven for 1½ hours. Remove and let cool. With your fingertips, rub the outside of beets to easily remove skin. Slice beets into rounds and then into matchstick-size strips. Set aside.

Goat cheese rounds (not featured in photo): Slice goat cheese log into 12 equal round slices. In a shallow plate, beat egg with teaspoon of water. Pour panko bread crumbs into a separate shallow plate. Dip cheese into egg and then dredge in panko bread crumbs, covering both sides. Repeat for all 12 slices.

Fry: Heat oil in a large skillet over medium heat. Place 6 goat cheese rounds in oil. Fry about 3 minutes per side, until golden brown. Place on a paper towel-lined plate. Repeat with next 6 slices.

Mix: In a large bowl, toss spinach leaves, arugula, walnuts and pears with raspberry vinaigrette. Add beets immediately prior to serving (beet juice will discolor and stain pears).

Serve: On 6 small plates, place a mound of salad blend and top with 2 goat cheese rounds. Serve immediately.

Raspberry Vinaigrette
½ cup raspberry vinegar
½ cup sugar
2 teaspoons Dijon mustard
¼ teaspoon dried oregano
½ cup vegetable oil
Salt and pepper, to taste

Place vinegar, sugar, mustard and oregano in the bowl of a blender or food processor and purée until smooth. Slowly add oil until well combined. Season with salt and pepper.