Hawaiian Luau Burger

Hawaiian Luau Burger

So for today’s recipe I was thinking, it’s so hot out, I might as well fantasize a proper locale to go with the heat…. I know, Hawaii! I can picture it now, white sandy beaches, beautiful crashing waves, large erupting volcanoes… ahhh, scratch that last one. Well, most of my heart is in the right place, so I thought why not a burger that is fit for a luau? I knew I wanted the different Pan-Asian flavours, with the ginger and pineapple, and the hit of teriyaki in the glaze will really kick this burger up a notch. Normally, this would be topped with cheese and honey glazed ham, but seeing as we’re a kosher site, we’re skipping the cheese, and using a honey glazed deli turkey instead. I also kinda liked having a drink with yesterday’s recipe, so I thought, why not, and added a mai tai recipe at the bottom today. I figured, no luau is complete without a mai tai! Again, there are alternatives for those you don’t wish to imbibe. Enjoy everyone, hang ten!

Ingredients:
1 ½ teaspoons ground ginger
1 ½ teaspoons garlic powder
3 teaspoons soy sauce
1 ½ teaspoons salt
½ teaspoon pepper
3 pounds lean ground beef
6 tablespoons pineapple juice
6 tablespoons teriyaki sauce
12 slices honey glazed deli turkey
12 slices red onion
lettuce*
mayonnaise
6 big sesame seed hamburger buns

* Click here to learn how to clean lettuce.

Directions:
Preheat your grill to medium-high and oil your grill so that your burgers don’t stick! In a small bowl, mix the pineapple juice and teriyaki sauce together, and then set it aside.

In a large bowl, mix together the beef, ginger and garlic powders, salt, pepper and soy sauce. Divide into 6 balls and form into patties slightly larger than your bun.  Make a slight indentation in the centre of the burger to prevent it from doming up in the centre. The indentation will rise as your burger cooks.

Grill your burgers until they are golden brown and slightly charred, about 3-5 minutes on the first side, and then turning once, cook for 3 minutes on the other side for medium. Baste your burgers with the pineapple teriyaki sauce as your burger cooks. Try not to press down on your burger with a spatula. It will cause the juices to escape and will create a dry burger! While the burgers are grilling, grill the pineapple slices until pineapple have golden brown grill marks on both sides.

Toast the hamburger buns by placing on grill until grill marks form.  Do not walk away during this process; toast can turn to ash in the blink of an eye! Spread mayo on bottom bun, then top with lettuce, burger, grilled pineapple, red onion and the honey glazed turkey. Serve and enjoy!


Mai TaiClassic Mai Tai Cocktail

To make this non-alcoholic, simply omit the rum and top up with a bit more pineapple and orange juice. You can even top up with seltzer instead for a fizzy treat!

Ingredients:
3 tablespoons spiced rum
1 ½ tablespoons coconut-flavoured rum
1 teaspoon grenadine syrup
⅓ cup pineapple juice
¼ cup orange juice
orange slice and maraschino cherries, to garnish

Directions:
In a cocktail mixer full of ice, combine the spiced rum, coconut rum, grenadine, pineapple juice and orange juice. Shake vigorously and strain into glass full of ice. Garnish with a slice of orange and a maraschino cherry.

Make-Ahead Dressing Mixes

Make Ahead Salad Dressings

So this week it’s still just too hot to being cooking up a storm in the kitchen, but at the same time I don’t want to appear to be completely lazy. So what’s the compromise? Make-Ahead Mixes! No heat, or actual cooking, just a lot of mixing together of dry ingredients for future use. It will make you look super prepared and all Martha Stewart-y, and they can act as hostess gifts in a pinch. Just put one this week’s recipes in a nice jar with a tight lid, and attach a tag on what to add when it comes to actually making the recipe, and you look like you are super organised and put together! Oh, little do they know!

Today’s recipes are for salad dressings, and are pretty much completely fool-proof to both prep and then make when actually needed. I would suggest storing your mixes in mason jars, as 1) they’re super cute and trendy (c’mon, do you need another reason?) 2) they provide a tight air-proof seal and 3) are re-usable. You will note that these dressings call for the use of “salad oil”. This is just any neutral flavour oil, such as vegetable, canola, sunflower, grapeseed, soy, etc. You can use olive as well, but it tends to have a bit more flavour, so I would only use it in dressings that would call for a Mediterranean flavour profile, like the Caesar or Greek dressings. You can also play around with the type of vinegar used; using red wine one day, and balsamic or tarragon the next. It’s all about personal preference.So having all said that, I hope you enjoy these dressings which can be used on your favourite salad, roasted veggies or as a dip!


Vinaigrette Dressing Mix

Ingredients:
6 tablespoons finely chopped dried chives
3 tablespoons salt
2 ¼ tablespoons sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper

Combine the above listed ingredients into a small jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
4 teaspoons vinaigrette mix
¼ cup vinegar
1 cup salad oil

Combine the vinaigrette mix, vinegar and oil in small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


Blue Cheese Vinaigrette Dressing Mix

Ingredients:
3 tablespoons salt
2 ¼ tablespoons sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper

Combine the above listed ingredients into a small jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
2 teaspoons vinaigrette mix
¼ cup crumbled blue cheese
¼ cup vinegar
1 cup salad oil

Combine the vinaigrette mix, vinegar and oil in small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


Buttermilk Dressing Mix

Ingredients:
6 tablespoons dried minced onion
1 ½ tablespoons salt
1 teaspoon garlic powder
9 tablespoons parsley flakes

Combine the above listed ingredients into a small jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
2 tablespoons dressing mix
1 cup mayonnaise
1 cup buttermilk

Combine the buttermilk mix, vinegar and oil in small cruet bottle, and shake to combine. If it is not combining well, you may want to quickly hit it with an immersion blender. Refrigerate the dressing for at least 2 hours before serving.


Caesar Salad Dressing Mix

Ingredients:
1 tablespoon finely chopped dried lemon peel
¼ teaspoon garlic powder
½ teaspoon pepper
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
6 tablespoons grated Parmesan cheese
½ teaspoon salt

Combine the above listed ingredients into a jar with a tight lid. This will make about 2 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
¼ cup Caesar dressing mix
½ cup olive oil
¼ cup fresh lemon juice

Combine the Caesar mix, oil and lemon juice in small cruet bottle, and shake to combine. If it is not combining well, you may want to quickly hit it with an immersion blender. Refrigerate the dressing for at least 2 hours before serving.


Celery Dressing Mix

Ingredients:
3 tablespoons celery seeds
3 tablespoons salt
2 ¼ tablespoons sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper

Combine the above listed ingredients into a jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 tablespoon Mix
¼ cup red wine vinegar
1 cup salad oil

Combine the vinaigrette mix, vinegar and oil in small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


French Dressing Mix

Ingredients:
1 cup sugar
4 teaspoon paprika
2 tablespoons dry mustard
2 tablespoons salt
¼ teaspoon onion powder

Combine the above listed ingredients into a jar with a tight lid. This will make about 5 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
¼ cup dressing mix
¾ cup vegetable oil
6 tablespoons ketchup
¼ cup vinegar

Combine the dressing mix, ketchup and vinegar in a blender and slowly add the oil through the top while the blender is on. The dressing should thicken up, but not be too thick. Chill until ready to use.


Greek Salad Dressing Mix

Ingredients:
½ cup dried marjoram
¼ cup dried oregano
1 tablespoon garlic powder
¼ cup dried mint leaves

Combine the above listed ingredients into a jar with a tight lid. This will make about 24 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 ½ teaspoons Greek dressing mix
¼ cup red wine vinegar
¾ cup oil

Combine the vinaigrette mix, vinegar and oil in small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


“Hidden Valley” Ranch Dressing Mix

Ingredients:
8 saltines
1 cups dried parsley flakes, minced
¼ cup dried minced onion
1 tablespoon dried dill weed
2 tablespoons onion salt
2 tablespoons garlic salt
2 tablespoons onion powder
2 tablespoons garlic powder

Combine the above listed ingredients into a food processor or blender, and process until they are completely powdered. Pour the powder into a jar with a tight lid. This will make about 30 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 tablespoon ranch mix
1 cup of mayonnaise
1 cup of buttermilk

Combine the ranch mix, mayonnaise and buttermilk oil in small cruet bottle, and shake to combine. If it is not combining well, you may want to quickly hit it with an immersion blender. Refrigerate the dressing for at least 2 hours before serving.


Honey Citrus Dressing Mix

Ingredients:
1 ½ to 3 tablespoons grated lemon peel
3 tablespoons salt
2 ¼ tablespoons sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper

Combine the above listed ingredients into a jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 tablespoon dressing mix
¼ cup vinegar
1 cup salad oil
2 tablespoons honey
4 teaspoons lemon juice
1 teaspoon orange juice

Combine the dressing mix, vinegar, oil, honey and juices in a small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


Italian Herb Salad Dressing Mix

Ingredients:
¼ cup parsley flakes
2 tablespoons dried oregano, crumbled
2 tablespoons dried basil, crumbled
2 tablespoons dried marjoram, crumbled
2 tablespoons sugar
1 tablespoon fennel seeds, crushed
1 tablespoon dry mustard
1 ½ teaspoons black pepper
1 teaspoon garlic powder

Combine the above listed ingredients into a jar with a tight lid. This will make about 15 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 tablespoon dressing mix
¾ cup warm water
2 ½ tablespoons white wine vinegar
1 tablespoons olive oil

Combine the dressing mix, water, vinegar, and oil in small cruet bottle, and shake to combine. Taste and add ¼ to ½ teaspoon of the dressing mix if you want a stronger flavor. Let sit at least 30 minutes prior to serving.


Mint Dressing Mix

Ingredients:
1 cup plus 1 tablespoon dried mint leaves
3 tablespoons salt
½ cup sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper

Combine the above listed ingredients into a jar with a tight lid. This will make about 9 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
¼ cup dressing mix
¼ cup vinegar
1 cup salad oil

Combine the dressing mix, vinegar, and oil in a small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.


Thousand Island Salad Dressing Mix

Ingredients:
¼ cup dried parsley flakes
⅛ cup finely crushed saltine crackers (about 3-4)
⅛ cup dried minced onion
⅛ cup garlic salt
⅛ cup onion salt
1 tablespoon garlic powder
1 tablespoon onion powder
½ tablespoon dried dill weed

Combine the above listed ingredients into a jar with a tight lid. This will make about 15 servings of dressing.  Attach a note with the following directions for when you want to use the dressing:

To Use Add:
1 tablespoon of dressing mix
1 cup mayonnaise
1 cup buttermilk
½ cup chilli sauce (if you don’t have this, just mix 5 tablespoons ketchup with 3 tablespoons of horseradish)
¼ cup pickle relish, well drained

Blend well, refrigerate for at least an hour for the flavors to marry, and then serve with salad or veggies as a dip. This dressing will keep for about 2 weeks in the fridge.

Roasted Salmon with Rhubarb and Red Cabbage

Roasted Salmon with Rhubarb and Red Cabbage

Okay, after touting both the virtues and dangers of rhubarb, not to mention some delicious recipes, I don’t really have much more to say on the subject. But I will leave you with this one last bit of trivia: Did you know though not often used today, the word ‘rhubarb’ can also mean ‘a heated argument or dispute,’ according to Merriam Webster.But don’t get into a rhubarb about dinner, maybe try this dish out instead?

Ingredients:

4 teaspoons mustard seeds
1 ¼ cups orange juice
1 cup sugar
⅓ cup water
2 tablespoons finely grated orange peel*
4 teaspoons coriander seeds
1 tablespoon caraway seeds
1 tablespoon minced peeled fresh ginger*
3 cups 2-inch-long ¼ inch-thick matchstick-size strips rhubarb (from about 2-3 stalks trimmed rhubarb)
8 cups thinly sliced red cabbage** (from about ½ medium head)
½ cup Sherry wine vinegar
½ cup dry red wine
6 (6-7 ounce) salmon fillets with skin
2 tablespoons olive oil
3 cups arugula**
¾ cup plain Greek-style yogurt

* Click here to get tips on zesting oranges and peeling fresh ginger.
** Click here to learn how to clean arugula and cabbage.

Directions:

Stir the mustard seeds in a small dry skillet over medium heat until they begin to pop, about 3 minutes. Transfer them to small bowl and put aside for now.

Bring the orange juice, sugar, water, and orange peel to boil in large skillet, stirring until the sugar dissolves. Reduce the heat to medium and add the pre-cooked mustard seeds, coriander seeds, caraway seeds and ginger.

Simmer away until it becomes syrupy, about 10 minutes. Add the rhubarb and reduce the heat to medium-low. Cover and simmer until rhubarb is tender but intact, about 2-4 minutes. Using a slotted spoon, transfer the rhubarb to microwave-safe bowl and put it aside for now.

Bring syrup in skillet back up to a simmer and add the cabbage, vinegar, and wine, bringing everything up to a boil. Once it reaches a boil, reduce the heat back down to medium, partially cover, and simmer until cabbage is soft and most of liquid is absorbed, stirring frequently, for about 45 minutes. Season the cabbage to taste with salt and pepper. Remove the cabbage from the heat.

Meanwhile, preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Place the salmon, skin side down, on the prepared baking sheet. Brush the salmon with olive oil and sprinkle with salt and pepper. Roast the salmon until it is just opaque in centre, about 11 minutes. Rewarm reserved rhubarb in microwave just until warm, about 1 minute or so.

Divide the warm cabbage among 6 plates. Scatter the arugula atop and around the cabbage. Place 1 salmon fillet atop the cabbage. Spoon a dollop of the yogurt atop the salmon, and then the rhubarb.

Roasted Cornish Hens with Apple, Date & Almond Stuffing and Honey Pomegranate Glaze

Cornish Hens

So on Rosh HaShanah we eat many symbolic foods, in order to have a healthy, happy and prosperous new year. This entrée includes 4 of these foods! The apple symbolizes Gan Eden(The Garden of Eden), which according to the Sages had the scent of an apple orchard. The word date in Hebrew is תמרים and related to the word תם – to end. So on Rosh HaShanah we eat dates so that G-d will bring an end to our enemies.

Honey, as you know is sweet, and what could be a better symbol for a sweet new year? Lastly, the pomegranate is full of seeds (some say 613 seeds to be exact, just like the number of laws in the Torah). So we eat pomegranates so that we will be as full of mitzvot (good deeds) and the pomegranate is seeds. This recipe is geared for 8 guests, and will give some extra stuffing and sauce to serve along with your final dish. Enjoy!

Ingredients:

¼ cup unsalted margarine (½ a stick)
8-12 (about 4 pounds) Fuji apples, chopped
20 Medjool dates, pits removed, chopped*
2 lemons, zest and juice**
2 oranges, zest and juice**
1 cup unsalted roasted almonds, chopped
Salt and pepper (to taste)
2 onions, roughly chopped
2 carrots, peeled and roughly chopped
4 stalks celery, roughly chopped
8 Cornish hens (1 ¼ pounds each)
¾ cup dry white wine
⅓ cup chopped shallots (about 1 ½ large shallots or 3 small ones)
1 ½ cups chicken broth
1 ½ cups pomegranate juice
3 tablespoons honey
3 tablespoons margarine

* Click here to learn how to inspect dates.
** Click here for my tips on zesting lemons and oranges.
♦ Click here to learn how to truss a Cornish hen.

Directions:

Melt margarine in a large sauté pan over medium-high heat. When sizzling, add apples and sauté, stirring occasionally, until brown but still crisp, about 15-20 minutes. Add dates, zests, and juices; cook for 1 minute more. Remove from heat, cool, and stir in almonds and salt.

Place the chopped onions, carrots and celery in the bottom of a large roasting pan (or divide into two smaller pans) and mix the vegetables so that they are combined.

Preheat the oven to 475 degrees. Remove and discard the giblets and necks from the hens. Rinse the hens under cold water and then pat dry. Trim off any excess fat. Season each cavity with salt and pepper, and then loosely stuff with apple mixture. Truss the hens♦. Place the hens, breast-side up, on top of the chopped vegetables.

Boil the wine and shallots in a heavy small saucepan until most of the wine has evaporated, about 4-6 minutes. Add the broth, pomegranate juice and honey. Boil again until the sauce has reduced to about 1 ¾ – 2 cups, about 7-9 minutes. Whisk in the margarine and then remove from the heat.

Brush the hens with the honey-pomegranate sauce. Roast the hens at 475 degrees for 15 minutes, and then reduce the heat to 400 degrees and cook for an additional 35 minutes, or until juices run clear. While the hens are roasting, baste them occasionally with more of the sauce, about every 10 minutes or so. Serve the hens with any remaining stuffing and remaining sauce.

Safety Note: Before serving the remaining sauce or giving a final basting to the fully cooked hens, put the sauce back on the stove and bring it back up to a quick boil. The reason for this is because you have been dipping your basting brush back and forth between the hens while they were cooking, and therefore at various stages of rawness, and then dipping the brush back into the sauce pot. You want to eliminate any chances of salmonella or other food borne pathogens from contaminating your final dish. The re-boiling of the sauce will kill off these pathogens. Safety first!

New York Style Cheesecake

CheesecakeSo the last stop that Phileas Fogg and Passepartout made before returning to London, and completing their circumnavigation of the globe was in New York, New York, in the good ol’ US of A. So what could be a sweeter way to finish than with dessert? New York? Dessert? Hello cheesecake! New York–style cheesecake relies upon heavy cream or sour cream in addition to the cream cheese, and has a dense, smooth, and creamy consistency. Interesting note, the sour cream makes the cheesecake more resilient to freezing and is the method by which most frozen cheesecakes are made. Today’s recipe will give you a very basic cake, but I’ve added two sauces to choose from for toppings! Not in the mood to make a topping from scratch? You can always use your favourite flavour of pie filling! A dollop of any flavour will do ya! Enjoy!

Ingredients:

15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 ½ cups white sugar
¾ cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
¼ cup all-purpose flour

Directions:

Preheat oven to 350 degrees F. Grease a 9-inch springform pan, particularly up the sides of the pan. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

In a large bowl, using an electric beater, mix the cream cheese with the sugar until smooth. By hand, blend in the milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Overmixing can affect the texture of the cake, so just mix by hand until combined. Pour filling into prepared crust.

You will be baking the cake in a water bath, to ensure even cooking. Take a large baking dish that will fit your springform pan inside of it, and is at least an inch and a half deep. Place the filled springform pan in your baking dish, and then fill the dish with hot water, so that the water comes up about 1 inch from the base of the springform pan. Bake in preheated oven for 1 hour. After 1 hour, turn the oven off, and let the cake cool in the oven with the door closed for at least 3 hours, but more like 5-6. This will prevent cracking along the surface of the cake. Once the cake has sat, chill it in the refrigerator until ready to serve. You can enjoy this as is or with one of the toppings below.

Strawberry SauceStrawberry Sauce

Ingredients:

2 pints fresh strawberries*
½ cup sugar
1 cup water
1 teaspoon finely grated lemon zest**

* Click here to learn how to clean strawberries.
** Click here for my tips on zesting lemons.

Directions:

Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Remove from the heat and let cool. Spoon on top of the cheesecake and serve.

Blueberry SauceBlueberry Sauce

Ingredients:

1 ½ cups sugar
3 tablespoons cornstarch
1 ½ cups water
½ cup fresh-squeezed orange juice
1 ½ teaspoons orange zest**
1 ½ cups blueberries, picked over and rinsed*
1 ½ tablespoons unsalted butter

* Click here to learn how to clean blueberries.
** Click here for my tips on zesting oranges.

Directions:

In a small saucepan over medium-high heat stir together the sugar, cornstarch, water, orange juice, and orange zest. Cook, stirring occasionally, until thickened, about 5 minutes. Stir in the blueberries and simmer the mixture, stirring occasionally, until the berries have burst, about 5 minutes. Add the butter and stir until melted. Remove from heat and let cool before pouring over the cheesecake.

Compiègne Cake

Compiègne cakeCompiègne Cake was created by Antonin Carême, in honour of the marriage of Napoleon and Marie-Louise of Austria in 1810. It wedding took place in the city of Compiègne, hence the name given to the cake. At her dinner, Queen Victoria served small sized versions of this cake, what we today would call cupcakes. I found a recipe from the era, which gives the base recipe for the dough, and then offered several variations, adding different candied fruits, etc. to the dough and as decoration. The recipe below uses fresh pineapple and candied fruit (though maraschino cherries would work just as well). This cake will serve 8-10 people. I hope you enjoy!

Compiegne CakeIngredients:

Dough:
2 cups all-purpose flour
2 ½ tablespoons sugar
3 small eggs
3 egg yolks
2 ½ teaspoons fresh yeast
4 tablespoons plus 2 teaspoons cream
⅔ cup softened butter

Syrup:
2 cups water
1 cup sugar
⅓ cup rum*
1 tablespoon of instant coffee (vanilla flavoured preferable)
1 orange, juiced, or ⅓ cup of juice
1 lemon, juiced, or 2-3 tablespoons of juice

Garnish:
1 pineapple
½ cup brown sugar
½ to 1 cup candied fruit or maraschino cherries

* Click here to see the list of kosher alcohols.

Directions:

Remove the butter from the refrigerator at least 2 hours before starting the cake. Cut into cubes and leave it at room temperature.

In a bowl (or food processor), combine the flour, sugar and yeast. Add the eggs, yolks and cream. Mix slowly until you have formed a smooth dough. Add the softened butter and mix being careful not to overmix the dough. It will be quite liquid and elastic.

Pour the batter into a Bundt pan or Kouglof mould if you have one, and let rise 1 hour in a warm place, such as next to the oven while it is roasting the pineapple. The dough will rise over this time.

To prepare the garnish, heat the oven to 350 degrees, and slice the pineapple into thin rounds, and then cut them in half to make a half moon shape. Lay the slices on a baking sheet lined with parchment paper, and scatter the brown sugar on top. Roast the pineapple until it’s cooked through and slightly dried and caramelized.

After the hour of rising, bake the cake in the 350 degree oven for 35 minutes, or until when you knock on the cake it sounds slightly hollow.

Meanwhile, to make the syrup, mix the sugar and water together in a saucepan, and bring it to a boil. Remove it from the heat and add the juices of the orange and lemon, the coffee and the rum. Mix to combine.

Remove the cake from the oven and let it completely cool before unmoulding. This cake will be served crown shape up, so you may have to trim the base of the cake so that it will remain level on your serving platter.

Warm the syrup slightly and pour it over the cake. You might find it easier to pour a little syrup back in the cake pan, then put the cake back in the pan, and gently pour the remaining syrup over the cake. Let stand a few minutes to absorb the syrup, and then remove the cake from the pan again, and let it sit on a cooling rack to drain any excess syrup.

Place the cake on serving plate and make shallow slices around the cake in order to insert the roasted pineapple. Decorate with candied fruit alternating around the cake and piled up in the centre hole.

Note: To make this cake pareve or non-dairy, replace the butter with margarine and the cream with non-dairy creamer.

Orange Coconut Passover Torte

TorteThis dessert calls for the use of an Orange Liqueur. I suggest using the Sabra brand, as it is Kosher for Passover. Make sure and check that the bottle you have has the correct Passover symbol on it before using. This torte will serve 12.

Ingredients:

6 eggs, separated
1 cup sugar
1 cup walnuts, chopped coarsely
2 cups unsweetened dried shredded coconut
½ cup fresh orange juice
¼ cup orange liqueur (such as Sabra Chocolate Orange Liqueur)
1 bittersweet chocolate square (to garnish)
or dust with icing sugar (make sure it is kosher for Passover)

Directions:

Preheat the oven to 325 degrees. In the bowl of an electric mixer, beat the egg whites with ½ cup sugar until the mixture holds stiff peaks. Without washing the beaters, beat the eggs yolk in a separate small bowl with the rest of the sugar until light and fluffy. Add the yolks to the whites but do not stir. Add the walnuts and gently fold the ingredients together. Do the same with the coconut, one cup at a time.

Pour the cake batter into a greased 9-inch spring form pan, and bake for 45 minutes until lightly brown on top. Remove from the oven and allow to cool. Mix together the orange juice and orange liqueur. Pour over the cake while it is still in the pan. When the cake has cooled, place it in the refrigerator until it is time to serve. Just before serving, garnish with bittersweet chocolate shavings. Store in the refrigerator.

Fish Cakes with Citrus “Tartar” Sauce

Citrus Fish Cakes

This recipe will make fish cakes for a crowd, and is a nice alternative to traditional gefilte fish. The citrus in this recipe lightens up the dish, taking away from the fried aspect of it, and would make it a great idea for a lunch meal! Before you start wondering where you’re going to get such small amounts of freshly squeezed juices, simply use the lemon and orange that you just zested!

Ingredients:

Sauce:
1 cup mayonnaise
4 teaspoons finely grated lemon zest (from 2 lemons)*
1 tablespoon finely grated orange zest (from 1 orange)*
1 tablespoon fresh lemon juice
1 tablespoon freshly squeezed orange juice
¼ teaspoon salt
Pinch sugar
Pinch cayenne

Fish Cakes:
2 pounds carp (or perch or bass) fillets, skinned and cut into 2-inch pieces
1 medium onion, finely chopped
2 tablespoons chopped parsley**
1 tablespoon mayonnaise
1 egg, beaten
2 tablespoons fresh lemon juice
2 tablespoons freshly squeezed orange juice
⅓ cup matzoh meal
1 teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup or more oil (for frying)
1 tablespoon sea salt

* Click here to see my tips on zesting citrus.
** Click here to see how to properly clean fresh parsley.

Directions:

To make the sauce:
In medium bowl, stir together all ingredients. Cover and chill.

To make the fish cakes:
Line large baking sheet with waxed paper. Working in 2 batches, in food processor pulse the fish until coarsely ground (do not purée to paste). Transfer to large bowl and add onion, parsley, mayonnaise, egg, lemon juice, and orange juice. Mix gently until well blended, then add matzoh meal, salt, and pepper and mix gently until incorporated.

Using wet hands, roll mixture into 1 ¼ inch-diameter balls and press into ½ inch-thick patties. Arrange on baking sheet with additional waxed paper between each layer of patties. Cover and refrigerate at least 1 hour and up to 4 hours.

In large heavy skillet over high heat, heat ¼ inch oil. Working in batches of 5 and adding more oil as needed, fry patties until brown, about 2 to 3 minutes per side. Drain on paper towels and sprinkle with sea salt while still hot. Serve warm with sauce.

Big Soft Ginger Cookies

Chewy Ginger CookieThese big, soft cookies are extremely addictive! You have been warned! This recipe will make about 2 dozen, though I suggest doubling it due to the aforementioned addictive quality!

Ingredients:

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water, orange juice or liqueur of your choice
¼ cup molasses*
2 tablespoons white sugar

Directions:

Preheat the oven to 350 degrees. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Warning, this is a very sticky batter. It is best to let the dough sit for a bit (maybe 30 minutes or so) so that the sticky factor gets toned down some. Alternatively you can stick them in the freezer for about 10 minutes, or use a little bit of oil/oil spray on your hands when rolling them.

Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an un-greased cookie sheet, and flatten.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

* A quick tip for when measuring molasses (or honey or other sticky ingredient), lightly coat your measuring cup with oil/oil spray first. This will let the molasses slide easily out.

Sauce 3 – Espagnole Sauce

Please note that these recipes call for the use of butter and “brown stock” aka beef stock. Kosher regulations would not permit this, as we cannot mix dairy and meat together. The alternatives in this case are to either use margarine in place of the butter or to use imitation beef stock, which is pareve, and is not considered to be meat.

espagnole sauceEspagnole Sauce

In cooking, Espagnole sauce is one of Auguste Escoffier’s five mother sauces that are the basis of sauce-making in classic French cooking. These types of sauces were already gathered in different Spanish cooking handbooks of the late 19th century. Escoffier popularized the recipe, which is still followed today. This recipe will make about 2 cups of sauce.

Ingredients:

½ cup onions, diced
¼ cup carrots, diced
¼ cup celery, diced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
3 cups brown stock
2 tablespoons tomato purée
——– For Sachet: ——–
1 bay leaf
½ teaspoon dried thyme
3-4 fresh parsley stems

Directions:

In a heavy-bottomed saucepan, melt the butter over a medium heat until it becomes frothy. Add the mirepoix (onions, carrots and celery) and sauté for a few minutes until it’s lightly browned. Don’t let it burn, though. With a wooden spoon, stir the flour into the mirepoix a little bit at a time, until it is fully incorporated and forms a thick paste or roux. Lower the heat and cook the roux for another five minutes or so, until it’s light brown. Don’t let it burn! The roux will have a slightly nutty aroma at this point.

Using a wire whisk, slowly add the stock and tomato purée to the roux, whisking vigorously to make sure it’s free of lumps. Bring to a boil, lower heat, add the sachet and simmer for about 50 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn’t scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface. Remove the sauce from the heat and retrieve the sachet. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth. Serve hot. If not serving the sauce right away, keep it covered and warm until you’re ready to use it.

Demi-GlaceDemi-Glace Recipe

Demi-glace (pronounced “demi-GLASS”) is a rich and deeply flavorful sauce that is traditionally served with red meats. Demi-glace is made by reducing a mixture of half basic brown sauce and half brown stock. Demi-glace is also the starting point for many so-called “small sauces” that are derived from the espagnole. For more flavor, you can add a sachet d’epices while reducing the demi-glace, but this is strictly optional. This recipe will make about 1 pint of sauce.

Ingredients:

2 cups brown stock
2 cups brown sauce (espagnole)
——– For Optional Sachet: ——–
1 bay leaf
½ teaspoon dried thyme
3-4 fresh parsley stems

Directions:

Combine the brown sauce and the brown stock in a heavy-bottomed saucepan. Bring to a boil over medium-high heat, then lower heat to a simmer, add the sachet and reduce for about 45 minutes or until the total volume has reduced by half. Remove pan from heat and retrieve the sachet. Carefully pour the demi-glace through a wire mesh strainer lined with a piece of cheesecloth.

Bordelaise SauceBordelaise Sauce

Rich and flavorful, it takes just a small drizzle of this bordelaise sauce recipe to perk up a simple, grilled steak or slow-roasted beef. The tangy, savory red wine sauce is also a great accompaniment to roasted potatoes. This recipe will make about 1 ¼ cups of sauce.

Ingredients:

¾ cup dry red wine
2 shallots, finely chopped
¼ teaspoon dried thyme
1 bay leaf
2 cups beef stock
Salt, to taste
Ground black pepper, to taste
1 teaspoon cold butter or margarine

Directions:

Add the red wine, shallots, thyme, and bay leaf to a small saucepan set over medium heat. Bring the mixture to a boil and reduce it to half its original volume. Add the beef stock to the pan and bring the mixture to a boil, again. Skim and discard any foam that appears on top of the sauce. Continue cooking the bordelaise until it has thickened enough to coat a spoon. Pour the sauce through a fine-mesh sieve. Season the sauce with salt and pepper, to taste. Use the sauce immediately or, if you are holding the sauce for later, lightly rub the cold butter across the hot surface of the sauce, to prevent a skin from forming.

Madeira SauceMadeira Sauce

The Madeira Sauce is a classic sauce made by adding Madeira wine to a basic demi-glace. The Madeira sauce is an excellent accompaniment for roasts and steaks. Making this sauce is easy enough — it’s simply a matter of stirring some Madeira wine and butter into a demi-glace. It’s making the demi-glace itself that’s the time-consuming part. This recipe will make about 1 pint of sauce.

Ingredients:

1 pint demi-glace
¼ cup Madeira wine*
1 tablespoon butter or margarine

Directions:

In a heavy-bottomed saucepan, heat the demi-glace to a simmer and reduce for about 5 minutes. Stir in the Madeira wine and swirl in the butter. Serve right away.

* If you can’t find kosher Madeira wine, or prefer not to use it, you can substitute the ¼ cup called for in this recipe with either 2 tablespoons of balsamic vinegar or about an equal amount of dry red wine or stock.

Mushroom SauceMushroom Sauce

This classic mushroom sauce can be served with all kinds of roasted or grilled meat dishes, including steaks. It’s made with sautéed mushrooms, shallots and just a splash of sherry, and simmered in a basic demi-glace. This recipe will make about 2 cups of sauce.

Ingredients:

1 tablespoon butter or margarine
½ cup sliced mushrooms
2 tablespoons chopped shallots
2 tablespoons sherry**
2 cups demi-glace
Lemon juice, to taste

Directions:

In a heavy-bottomed saucepan, heat the butter over medium heat until it’s frothy. Add the mushrooms and shallots and sauté until the mushrooms are soft and the shallots are translucent, about 5 minutes. Add the demi-glace, bring to a boil then lower heat to a simmer and reduce for about 10 minutes. Stir in the sherry, season to taste with lemon juice and serve right away.

** If you can’t find kosher Sherry, or prefer not to use it, you can substitute the 2 tablespoons called for in this recipe with either 1-2 teaspoons of vanilla extract or 2 tablespoons of either orange or pineapple juice.