Baba Ghanoush

Parve

Ingredients:

5 Large Eggplants (About 3 1/2 Cups, roasted)

1/2 Cup Tahini

5 Tbs. Lemon Juice

1 Clove Garlic, minced

1 Tb. Olive Oil

1 tsp. Salt

Instructions:

Roast eggplants until skin is charred and pulp is soft.  Be sure to poke holes in the skin with a small knife before cooking. (This will prevent the eggplants from exploding in the oven.)  Roasting can be done over an open flame on the stove, in a hot (450 degree) oven or under a broiler.  Turn eggplants over half way through to ensure that they are cooked throughout.  (Cooking time depends on the method and oven used...usually between 45 minutes and 1 1/2 hours.)

Allow roasted eggplants to cool.  Remove top of each and cut a slit in the side.  Use a spoon to scoop the pulp into a large mixing bowl.  Using a fork and paring knife, slice/chop the pulp to break up any long strings of eggplant.  Continue until the pulp appears mashed. 

Add remaining ingredients and mix well.  Adjust seasoning to taste.

*NB: Because eggplant size is variable...this recipe should be adjusted to taste based on the amount of eggplant.

Pumpkin Moscato Sauce

Parve

Ingredients:

3/4 Cup Moscato (or any very sweet white wine)

3/4 Cup Pumpkin Puree

1/2 Cup Almond Milk

2 Tbs. Cornstarch

1/4 Tsp. Salt

1/4 Tsp. Cinnamon

Instructions:

Make a slurry by adding 4 Tbs. of the almond milk to the cornstarch.  Mix until smooth and no longer chalky.  In a small saucepan, combine moscato, remainder of almond milk and salt.  Heat to a simmer.  Add the slurry (the cornstarch/almond milk mixture) while stirring continuously.  Continue stirring and bring the sauce to a boil.  Reduce heat to simmer.  Stir and allow to cook until sauce reaches desired thickness. (About 5 minutes)  Add cinnamon.  Mix well.  Add pumpkin puree. Mix well and heat through.  Sauce will thicken as it cools.  Add water or almond milk to thin it out if necessary.  Serve over latkes, turkey or vegetables.

Pulla (Rosh Hashanah Challah) (Finnish Coffee Bread)

Parve 

Ingredients:

1/4 Cup Warm Water

3 1/2 Teaspoons Yeast

8 Cups Flour

2 Cups Almond Milk

4 Eggs, lightly beaten

1 Cup + 1 Teaspoon Sugar

1/2 Cup Non-Dairy Butter Substitute, melted (like Earth Balance) 

2 Teaspoons Crushed Cardamom*  

2 Teaspoons Salt

1/2 Cup Raisins

1 Egg and Raw Sugar for Glaze (optional) 

 *If crushed cardamom is not available, use whole cardamom pods. Open pods, remove cardamom nibs and crush in mortar/pestle. (Or place in sealed plastic bag and crush with a hammer.)  Ground cardamom may be substituted, but the flavor will not be as authentic.

Instructions: 

Dissolve yeast in 1/4 cup warm water.  Add 1 teaspoon sugar.  Cover and allow the yeast to proof until it is foamy.  (approximately 10 minutes) 

Combine almond milk, eggs, melted butter substitute, sugar, cardamom, salt and raisins.  Mix until sugar is dissolved.  Gradually begin adding flour and stirring it into this mixture.  Once approximately half of the flour has been mixed in, add the yeast mixture.  Stir.  Continue to add flour until all of the total amount is incorporated and a soft dough has formed.  (It is fine to add a little extra flour, if necessary.)  

Turn the dough out onto a work surface and knead for about 5 minutes, adding flour as needed. 

Place dough in a lightly greased bowl, cover and set in a warm place.  Allow to rise until doubled in bulk.  (About an hour.) 

Once dough has risen, turn it back onto the work surface and knead for another 5-10 minutes.  Divide dough into 2-4 sections, depending on how many loaves you want.  Divide each section into strands and braid into desired shape.  Place braided dough onto baking sheet lined with parchment paper.  Cover and allow to rise in a warm place until doubled in bulk.  (About an hour.) 

Once the loaves have risen, glaze with egg wash and sprinkle with raw sugar. (optional) 

Bake in 350 degree Fahrenheit oven for about 35-40 minutes.  (Until the loaves are a golden-brown color. 

Kale Salad

Dairy or Parve* 

 Ingredients: 

2 Bunches Kale (about 1 bag), chopped with stems removed

1/2 Cup Dried Cranberries

1/3 Cup Pine Nuts

1 Oz. Feta (Optional)* 

Olive Oil and Salt for Massaging Kale

Dressing Ingredients: 

1 Shallot, minced

1/4 Cup Rice Vinegar

1 Tablespoon Miso Paste

1 Tablespoon Pure Maple Syrup (may substitute Honey) 

2 Teaspoons Dijon

 Instructions:

Pour Rice Vinegar over Shallot.  Set aside and allow to soften.

In a large bowl, drizzle about 1-2 Tb. Olive Oil over Kale.  Add a pinch of salt.  To massage the Kale, simply squeeze with your hands until the Kale is uniformly dark green and wilted.  The volume should decrease significantly.  (About 3 minutes)  

Once Kale is thoroughly massaged, finish the dressing.  Add the remaining dressing ingredients to the Shallot and Vinegar and mix until well combined.  Pour Dressing over Kale.  Add Cranberries, Pine Nuts and Feta.  Adjust salt to taste. 

*Omit Feta for a Parve Salad 

Spinach Salad

Parve 

Ingredients: 

6 Oz. Baby Spinach, roughly chopped

2 Cups Cherry Tomatoes, cut into halves or quarters

1 Can Artichoke Hearts, chopped

1 Avocado, diced

Dressing Ingredients: 

1 Tablespoon Extra Virgin Olive Oil

1 Tablespoon Balsamic Vinegar

Salt and Pepper, to taste

  Instructions:

Combine Salad ingredients in a large bowl.  Toss with Olive Oil, Balsamic Vinegar, Salt and Pepper.  Adjust dressing ingredients to taste. 

NB:   For a variation on this salad, add hard boiled egg whites, walnuts and a pinch of turmeric.

Mixed Greens Salad

Dairy or Parve* 

 Ingredients: 

8-10 Cups Mixed Greens

1 Eggplant, diced

2 Cups Cucumber, diced (about 4 Persian Cucumbers) 

3 Scallions, chopped

1/2 Cup Chopped Walnuts

1 Avocado, diced

1/3 Cup Feta (Optional)* 

Olive Oil and Salt for Sauteing

Dressing Ingredients: 

1 Tablespoon Extra Virgin Olive Oil

1 Tablespoon Red Wine Vinegar

Salt and Pepper, to taste

 Instructions:

Heat Olive Oil in a saute pan.  Add eggplant and sprinkle with salt.  Saute until the eggplant is soft and a bit charred.  Allow to cool. 

Combine salad ingredients in a large bowl.  Toss with Olive Oil, Red Wine Vinegar, Salt and Pepper.  Adjust dressing ingredients to taste.   

*Omit Feta for a Parve salad   

Gazpacho

Parve 

Ingredients: 

1/4 lb. Crustless French or Italian Bread (about 2 1/4 Cups)

12 oz. Tomatoes, chopped (about 2 1/2 Cups) 

3.5 oz. Onions, chopped (2/3 Cup)

1-2 Cloves Garlic, minced

6 oz. Cucumber, peeled, seeded & chopped (about 1 1/4 Cups)

6 oz. Red Bell Pepper, seeded & chopped (about 1 1/2 Cups)

2 Tb. Extra Virgin Olive Oil

2 Tb. Red Wine Vinegar

2 Tb. Cooking Sherry

Salt & Pepper to taste

Instructions: 

Pour water over bread to cover.  Once the bread is soft, squeeze out the water and place bread in blender or food processor.   

Place remaining ingredients in blender or food processor and puree until very smooth.  Transfer to large bowl.  Add salt and pepper to taste.  Cover and refrigerate for at least 2 hours.

Strain chilled soup with medium mesh strainer.  Adjust seasoning to taste.  Thin with cold water if desired.  

NB: Unless you have an extra large blender, you'll need to divide the ingredients and blend in 2 or 3 batches.   

Pesach Bread

Parve, Kosher l'Pesach 

Ingredients: 

1 1/2 Cup Almond Butter

4 Whole Eggs (Lightly Beaten)

1 Tablespoon Lemon Juice

1 Tablespoon Apple Cider Vinegar

1 Teaspoon Honey

1/2 Teaspoon Salt

3/4 Teaspoon Baking Soda

 Instructions:

Combine all ingredients in a mixing bowl.  Mix well until combined.  Pour into loaf pan that is either lined or sprayed with non-stick cooking spray.  Bake in a 350 degree (Fahrenheit) oven for approximately 35 minutes. 

Eggplant Parmesan

Dairy, Kosher l'Pesach*​

Ingredients:​

3 Large Eggplant

1 Cup Marinara Sauce, divided

4 Ounces Fontina Cheese

6 Ounces Mozzarella Cheese

Freshly Grated Parmesan Cheese

Olive Oil and Salt for Sauteing

​Instructions:

Cut the ends off each eggplant and use a vegetable peeler to peel four strips down the sides of each one. (one long strip down each side of each eggplant)  Then, cut the eggplant into 1/4 inch slices.   ​

​Saute the eggplant slices in olive oil, and sprinkle with salt.  Use a firm spatula to press the slices while they are sauteing.  Continue saute, pressing and flipping the slices, until they are thin and a bit browned.

Spread 1/2 cup of marinara sauce evenly on the bottom of a baking dish.​  Cover with a layer of 1/2 of the sauteed eggplant.  Add a thin layer of Fontina cheese.  Spread a 1/4 cup of marinara sauce evenly over the cheese.  Cover with a layer of the remaining eggplant.  Add a layer of Mozzarella cheese.  Spread 1/4-3/8 cup of Marinara sauce evenly over the cheese.  Cover with a layer of freshly grated Parmesan.

Cover with foil, and bake in a 350 Degree (Fahrenheit) oven for 30-40 minutes.  For a crispier top, remove foil for the last 10 minutes of baking. ​

NB:​  The key to this dish is not to over-sauce.  Add more sauce or cheese, as desired, but beware of drowning the dish.

*In order for the dish to be Kosher l'Pesach, make sure to use cheese and marinara sauce that are certified Kosher l'Pesach.​

Homemade Mayonnaise

Parve, Kosher l'Pesach*

Ingredients:​

1 Egg Yolk (raw)

3/4 Cup Walnut Oil

1/8 Teaspoon Salt

1/2 Teaspoon Onion Powder

1/2 Teaspoon Sugar

1/2 Teaspoon White Wine Vinegar

1 Teaspoon Lemon Juice

1 Teaspoon Water

Instructions:​

Combine egg yolk, salt, onion powder, sugar, white wine vinegar, lemon juice and water.  Whisk until mixture is bright yellow (about 30-45 seconds).  Using a 1/4 teaspoon measuring spoon, begin adding walnut oil a few drops at a time while whisking vigorously.  Add oil in this manner, while whisking continuously, until 1/4 cup of the oil has been incorporated.  The mixture should seem think and uniform at this point, indicating that an emulsion has formed.  Once the emulsion has formed, slowly pour in the remaining oil in a thin drizzle while continuing to whisk. 

Cover and keep refrigerated.​

NB:​ The easiest way to make this recipe is to use a electric hand mixer with a whisk attachment.  Only use the lowest speed on the mixer, as over-mixing can break an emulsion.

*In order for this dish to be kosher l'Pesach, be sure to use ingredients that are certified kosher l'Pesach.​

French Onion Soup

Parve, Dairy or Meat*​, Kosher l'Pesach**

Ingredients:​

4 Large Onions, sliced

2 Tablespoons Olive Oil

2 Tablespoons Butter or Margarine*​

4 Cups Stock*​

Salt and Pepper to taste

Instructions:​

Heat oil and butter (or margarine) in a large soup pot.  Add onions.​ Saute the onions until they are a dark brown (mahogany) color.  (approximately 1 hour 30 minutes)  Once onions start to darken, stir frequently.  Do not allow onions to stick to the bottom of the pan.  Do not allow the onions to burn at all.  Only after the onions are a rich mahogany color, add stock.  Simmer for 20-30 minutes.  Add salt and pepper to taste.

Optional: Garnish soup with cheese (if parve or dairy).  ​

*This soup can be either parve, dairy or meat depending on the type of stock used.  For a parve or meat soup, use a parve butter alternative.​

NB: ​This recipe is written to be appropriate for Pesach, so the bread was omitted.  During the rest of the year, the soup can be topped with a toasted slice of French or Italian bread. If the soup is parve or dairy, sprinkle cheese over the bread.  For the best result, place the toasted bread and cheese on top of the soup in individual, oven-proof bowls.  Place bowls under a broiler until the cheese melts and browns a bit.  If you don't have oven-proof bowls...simply sprinkle cheese over slices of lightly toasted French or Italian bread on a baking sheet.  Place under broiler until cheese is melted and a bit brown, then place the cheesy-toast slices on individual bowls of the soup.

**In order for the dish to be Kosher l'Pesach, be sure to use butter/margarine and stock that are certified Kosher l'Pesach.​

The Drunk Hamentaschen

Ingredients:​

8 Vanilla Wafers

3 Apricot Halves (from a can)​

1/4 Cup Apricot Juice (from the canned apricots)​

1/8 Cup Rum

2 Teaspoons Frangelico

4-5 Ice Cubes

Instructions:​

Combine all ingredients in a blender.  Blend until smooth.  Serve immediately.​

NB: For a stronger version, just add more Rum.​

Shim on the Beach

Ingredients:​

2 Parts Rosemary Simple Syrup (recipe follows)​

2 Parts Lemon Juice

3 Parts Water

3 Parts Black Tea

3 Parts Vodka

Splash of Cointreau (about 1/6-1/4 of a part)​

Instructions:​

Begin by making the Rosemary Simple Syrup.  Combine equal parts sugar and water in a small saucepan.  Heat the water until all of the sugar dissolves and the solution is totally clear.  Remove from heat and add fresh rosemary.  Allow to sit and cool for several hours.  (At least 1 hour.  The flavor will be better the longer it sits.)​

Once the rosemary simple syrup is cool, combine all ingredients, mix well and serve over ice. ​

​NB: For a stronger version, just add more Vodka.

Sour Apple Martini

Ingredients:​

2 Parts Vodka

4 Parts Sour Apple Pucker

​1 1/2 Parts Melon Liqueur

1 Part Water

1/2 Part Lemon Juice

Instructions:​

Combine all ingredients in shaker with ice.  Shake til well mixed, serve.​

Margarita Spritzer

​Ingredients:

4 Parts Margarita (If all-in-one Margarita mix with alcohol is not available, use 4 parts of a kosher Margarita mix combined with 1 1/2 parts Tequila.)

3 Parts Sparkling Lime-Flavored Water

Instructions:​

Combine Margarita and Sparkling water and serve chilled. ​

NB: For a stronger version, just use less sparkling water.​

Basil Pesto

Parve

Ingredients:

4 Cups Fresh Basil (loosely packed)

5/8 Cup Pine Nuts

4 Cloves Garlic

Salt to Taste (between 1/4-1/2 Teaspoon)

1/2 Cup Extra Virgin Olive Oil

Instructions:

Combine ingredients in bowl of food processor.  Blend until desired consistency is reached.  Adjust salt and garlic to taste.

Rosemary Pesto

Parve

Ingredients:

4 Teaspoons Fresh Rosemary

3/4 Cup Italian Flat Leaf Parsley

3/8 Cup Walnuts

2 Cloves Garlic

Salt to taste (between 1/8-1/4 Teaspoon)

1/4 Cup Extra Virgin Olive Oil

Instructions:

Combine ingredients in bowl of food processor.  Blend until desired consistency is reached.  Adjust salt and garlic to taste.

Mint Sumac Pesto

Parve

Ingredients:

4 Cups Fresh Mint Leaves (loosely packed)

1/3 Cup Hazelnuts

2 Cloves Garlic

1 Teaspoon Lemon Juice

1 Teaspoon Ground Sumac

Salt to taste (between 1/4-1/2 Teaspoon)

1/2 Cup Extra Virgin Olive Oil

Instructions:

Combine ingredients in bowl of food processor.  Blend until desired consistency is reached.  Adjust salt and garlic to taste.

Mango Salmon

Parve

Ingredients:

6 Tablespoons Lime Juice

2 Tablespoons Fresh Ginger

4 Cloves Garlic, minced

1 Red Chili Pepper (fresh)

2 Jalepeno Peppers

2-4 Salmon Steaks (or fillets)

1 Onion, diced

1 Mango, diced

1/2 Teaspoon Ground Turmeric

2 1/2 Teaspoons Ground Coriander

1/4 Cup Vegetable Oil

1/3 Cup Red Wine Vinegar

1/4 Cup Fresh Cilantro (plus extra for garnish)

1 Teaspoon Sugar

Salt to taste

Instructions:

Prepare marinade by combining lime juice, ginger, garlic, red chili and jalepenos in a bowl.  Set aside.  Remove bones from salmon steaks (optional).  Place salmon in dish, spoon marinade over fish, coating all sides.  Pour any excess marinade into dish, cover and refrigerate for for 3-4 hours. 

In a saute pan, heat oil.  Cook onion and mango until tender.  Add turmeric and coriander, cook another 1-2 minutes.  Add fish to pan.  Cook for about 5 minutes on each side. (Decrease cook time if using thinner fillets.)  Add vinegar, cilantro, sugar and salt.  Bring to a simmer, and allow to cook until the fish is cooked through.  Remove from heat and chill in the refrigerator overnight.  Garnish with cilantro (optional).  May be served alone, or over lettuce.

NB:  For a less spicy dish, use a milder red pepper (like Fresno) and/or remove the seeds and spongy inner ribs. (The heat in peppers comes from a compound formed in the ribs...the spongy inner folds near the seeds.)  For a spicier dish, use a hotter green pepper (like Serrano) in place of the jalepenos.

NB:  If using fillets instead of steaks, use pieces that have a consistent thickness.

Saag Paneer

Dairy or Parve*

Ingredients:

Paneer:   (1 Gallon Milk, 3/4 Cup White Vinegar)   *Substitute tofu for a parve dish

1/4 Cup Vegetable Oil

1 Onion, diced

2 Cloves Garlic, minced

1 Tablespoon Ginger, minced

1/2 Teaspoon Black Pepper

1/2 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Cardamom

1/2 Teaspoon Ground Cloves

1 Tomato, chopped

1 Pound Frozen Spinach

1 Teaspoon Ground Cumin

1 Teaspoon Ground Coriander

1/2 Teaspoon Ground Turmeric

1/2 Teaspoon Garam Masala

1 Tablespoon Tomato Paste

3/4 Cup Cream   *Substitute Parve Cream alternative (such as Mimiccreme) for a parve dish

Salt and Cayenne Pepper to taste

Instructions:

Begin by making the Paneer.  Heat milk to approximately 120 degrees Fahrenheit.  Remove from heat.  Add vinegar and stir for 1-2 minutes (until solids begin to separate from liquid).  Cover and allow to sit for 30 minutes.  Line a strainer with cheese cloth or paper towel and drain over sink.  Press the Paneer in the cloth to squeeze out excess water.  Allow to sit until it is firm enough to cut into chunks.

Heat oil.  Saute onion, ginger and garlic until onion is very soft.  Add black pepper, cinnamon, cardamom, and clove.  Add tomato, cook.  Add spinach, cook.  Add cumin, coriander, turmeric and garam masala.  Mix well.  Add tomato paste and cream.  Season to taste with salt and cayenne pepper.  Add chunks of paneer and heat through.  Serve over rice or with bread.