Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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Contents Disk 97

How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).





























































































7 eggs, separated
1 cup mashed bananas (2-3 very ripe bananas)
1 cup sugar
3/4 cup potato starch
1 teaspoon cinnamon
1 bag (2 cups) chocolate chips

Preheat oven to 350 degrees F. Lightly grease a tube pan.

Beat egg yolks. Add sugar slowly, beating constantly. Add bananas, potato flour and cinnamon and mix well. Beat egg white until stiff and fold into banana mixture. Pour into prepared pan and bake for 45 minutes. Cool briefly and remove from pan. In a small saucepan, melt chocolate chips and smooth over cake as glaze.


This can be prepared one day ahead, making the seder day much easier. Serve steamed broccoli on the side.


3 tablespoons vegetable oil
3 medium onions, chopped
4 large garlic cloves, chopped
1 teaspoon paprika
1/2 teaspoon ground allspice
1/4 teaspoon dried crushed red pepper
3 1/2 cups chicken stock or canned broth
1 1/2 cups dry red wine
3 bay leaves

1 4-pound boneless first-cut beef brisket
1 6-ounce package dried apricots
1 1/2 cups pitted prunes

3 pounds yams, peeled, cut into 1 1/2-inch pieces
6 large carrots, peeled, cut into 1 1/2-inch pieces
Minced fresh parsley


Preheat oven to 325°F. Heat oil in heavy large pot or Dutch oven over medium-high heat. Add onions and garlic and cook until beginning to brown, stirring frequently, about 15 minutes. Add 1 teaspoon paprika, allspice and crushed red pepper and stir 20 seconds. Add chicken stock, wine and bay leaves. Boil 10 minutes to blend flavors.


Sprinkle brisket with paprika and rub in. Add brisket to pot, fat side up. Add dried apricots and pitted prunes. Cover and bake 1 1/2 hours.


Add yams and carrots to pot. Cover and cook until brisket is very tender, about 2 1/2 hours longer. Remove from oven and let stand 20 minutes. Remove brisket from pot and slice thinly across grain. Arrange on platter. Degrease pan juices. Spoon pan juices over meat. Arrange fruit and vegetables around meat. Garnish with minced fresh parsley and serve. (Can be prepared 2 days ahead. Cover and refrigerate before slicing meat. To serve, remove meat from pot and slice thinly across grain. Remove any solid fat from sauce. Return sliced meat to pot. Place pot in 325°F oven and bake until brisket is heated through, about 30 minutes.) Serves 8.

(Stufadin di Zuca Zala)


As many Ashkenazic Jews emigrated to the Veneto, it's not surprising to find a Venetian recipe for a stew reminiscent of the familiar Ashkenazic tsimmes, in which sweet potatoes or squash are paired with meat for a savory one-dish meal. In Mantua, a similar dish made with a beef rump roast is called brasato Rachele. Despite the use of the squash and Marsala, the stufadin is not overly sweet.


4 tablespoons olive oil
2 large onions, chopped
1 clove garlic, minced
1 tablespoon chopped fresh rosemary
2 pounds cubed veal for stew
Salt to taste
1 cup Marsala or other sweet wine
1 butternut squash, about 1 pound, halved, seeds and fibers removed, peeled, cut into

1/2-inch cubes, and parboiled in salted water for 5 minutes
1 1/2 cups meat or chicken broth, or as needed
Freshly ground black pepper to taste


Warm 2 tablespoons of the olive oil in a sauté pan over low heat. Add the onions, garlic, and rosemary and sauté until tender and translucent, about 8 minutes. Remove from heat and set aside.


Warm the remaining 2 tablespoons olive oil in a heavy pot over high heat. Add the meat and brown well on all sides, sprinkling with a little salt after it has browned. Add the wine and let it bubble up. Add the sautéed onions, the butternut squash, and the broth to cover and bring to a boil. Cover, reduce the heat to low, and simmer gently until the meat is tender and the squash has formed a puree, 1 to 1 1/4 hours. Season with salt and pepper before serving. Serves 4 to 6


Variation: You can use 3/4 pound carrots, peeled and grated, in place of the squash.


4 ounces margarine
1/2 cup matzah meal
1 teaspoon baking powder
3 tablespoons potato starch
1/2 cup sweet red wine
1 pound carrots, grated
2 heaping ounces raisins
3-1/2 ounces sugar
1 teaspoon cinnamon
1 egg, beaten
grated lemon rind (optional)

Preheat oven to 350 degrees F. Grease 9" baking pan. Cream together margarine and matzah meal. Add baking powder and blend. Dissolve potato starch in wine. Combine all ingredients thoroughly. It is easiest to use your hands because this is a thick batter. Pour into prepared pan and bake for 1 hour. This recipe doubles and triples easily. It also freezes well. Serves 12-16.




6 tablespoons (3/4 stick) unsalted pareve margarine
9 cups thinly sliced celery stalks (about 2 bunches)
2 cups finely chopped peeled parsnips (about 12 ounces)
1 1/2 cups chopped green onions
1 large garlic clove, chopped
1 thin round of peeled fresh ginger
6 cups (or more) homemade chicken stock or canned low-salt broth


1/2 cup finely chopped celery leaves
Green Onion-Dill Matzo Balls


Melt margarine in heavy large pot over medium heat. Add next 5 ingredients. Cover; cook 10 minutes. Add 6 cups stock; bring to boil. Reduce heat to medium-low. Simmer uncovered until vegetables are very tender, about 15 minutes.


Working in batches, puree soup in blender until very smooth, adding celery leaves to each batch. Return to pot. Thin with more broth, if desired. Season with salt and pepper. (Can be made 2 days ahead. Chill until cold. Cover; keep chilled.) Reheat soup. Serve with Green Onion-Dill Matzo Balls. Makes 8 servings.



2 cups chopped apples
2 cups chopped walnuts
2 teaspoons cinnamon
2 tablespoons sweet red wine

Combine and refrigerate. I know it's supposed to remind us of the mortar for the bricks, but it happens to taste really good.


2 tablespoons olive oil
3 boneless, skinless chicken cutlets (about 1/4-inch thick)
2 green peppers, chopped
2 red peppers, chopped
2 yellow peppers, chopped
2 large carrots, chopped
1 large can (28 ounces ) stewed tomatoes
1 cup sliced black olives
1 cup sliced green olives
1/2 pound mushrooms, sliced
1 teaspoon oregano
1 teaspoon basil
salt and pepper to taste

Heat olive oil in a large skillet over medium heat. Cook chicken until lightly browned (3-4 minutes per side). Sprinkle with oregano, basil, salt and pepper. Remove chicken from skillet. Add peppers, carrot, tomatoes, olives and mushrooms. Saute for 5 minutes. Return chicken to skillet. Cook, uncovered, for about 5 minutes. Serves 8.

Jewish chicken soup is usually served with thin egg noodles or with matzah balls. The zucchini is my addition.


4 quarts water
1 large cut-up chicken, preferably stewing or large roaster
Marrow bones (optional)
2 whole onions, unpeeled
4 parsnips, peeled and left whole
1/2 cup chopped celery leaves plus 2 stalks celery and their leaves
1 rutabaga, peeled and quartered
1 large turnip, peeled and quartered
1 kohlrabi, quartered (optional)
6 carrots, peeled and left whole
6 tablespoons chopped fresh parsley
6 tablespoons snipped dill
1 tablespoon salt
1/4 teaspoon pepper
1 zucchini


1. Put the water and the chicken in a large pot and bring the water to a boil. Skim off the froth.


2. Add the marrow bones, onions, parsnips, celery, 3/4 of the rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 tablespoons of the dill, and the salt and pepper. Cover and simmer of 2 1/2 hours, adjusting the seasoning to taste.


3. Strain, remove the chicken, discard the vegetables and refrigerate the liquid to solidify. Remove the skin and bones from the chicken and cut the meat into bite-size chunks. Refrigerate. Remove the fat from the soup.


4. Just before serving, reheat the soup. Bring to a boil. Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips as well as a few pieces of chicken. Simmer about 15 minutes or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill. You can also add noodles, marrow, or clos (matzah) balls.


Tip: Make a chicken salad with the remaining chicken pieces. If you want a lighter-colored soup, peel the onions and remove the chicken as soon as the water boils. Throw out the water, put in new water, add the chicken again with the remaining ingredients, and proceed as above. Yield: about 10 servings (M).




1 tablespoon vegetable oil
1 3-pound chicken, cut into pieces
2 large onions, cut into 1-inch pieces
12 cups water
3 celery stalks, cut into 1-inch pieces
3 fresh parsley sprigs
2 bay leaves


Matzo Balls
1 ounce dried shiitake mushrooms
2 cups hot water

1/3 cup chicken fat (reserved from stock or purchased)
4 large eggs
2 tablespoons chopped fresh chives
1 1/2 tablespoons minced fresh tarragon or 1 1/2 teaspoons dried, crumbled
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 cup unsalted matzo meal

3 1/2 quarts water (14 cups)

1 teaspoon minced fresh tarragon or 1/4 teaspoon dried, crumbled

Minced fresh chives


For Soup:
Heat oil in heavy large pot over medium-high heat. Add chicken and onions and cook until brown, stirring frequently, about 15 minutes. Add 12 cups water, celery, parsley and bay leaves. Bring to boil, skimming surface. Reduce heat and simmer gently until reduced to 8 cups, about 5 hours. Strain into bowl. Cover and refrigerate until fat solidifies on top. (Can be prepared 2 days ahead.)


Remove fat form soup and reserve fat for matzo balls.


For Matzo Balls:
Place shiitake mushrooms in small bowl. Pour 2 cups hot water over. Let soak until softened, about 30 minutes.


Melt 1/3 cup chicken fat and cool. Combine melted chicken fat, 1/4 cup shiitake soaking liquid (reserve remainder), eggs, 2 tablespoons chives, 1 1/2 tablespoons tarragon, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in medium bowl and beat to blend. Mix in matzo meal. Cover and refrigerate 3 hours. (Can be prepared 1 day ahead. Cover mushrooms in soaking liquid and refrigerate.)


Measure 3 1/2 quarts water into large pot. Salt generously and bring to boil. With dampened hands, form cold matzo meal mixture into 1-inch balls and add to boiling water. Cover and boil until matzo balls are cooked through and tender, about 40 minutes. (To test for doneness, remove 1 matzo ball and cut open.) Transfer matzo balls to plate, using slotted spoon. (Can be prepared 1 day ahead. Cover tightly and refrigerate.)


Drain mushrooms, reserving liquid. Thinly slice mushrooms, discarding stems. Combine remaining mushroom soaking liquid, mushrooms, chicken soup and 1 teaspoon fresh tarragon in heavy large saucepan and bring to simmer. Season to taste with salt and pepper. Add matzo balls and simmer until heated through. ladle soup into bowls. Garnish with chives and serve. Serves 8.



2 chickens, cut into eighths
6 carrots, cut into thirds
6 celery stalks, cut into thirds
2 parsnips, cut into thirds
2 turnips, diced
2 tablespoons salt
2 tablespoons dried dill weed

Place chicken in a 12 quart soup pot and cover with 6-8 quarts water, leaving room for all the vegetables. Bring to a boil and remove scum. Add vegetables and spices and reduce heat. Simmer, covered, for 1-1/2 hours. Remove chicken and either shred and return to pot or save for another occasion. This makes a very rich and delicious soup. May be served with or without vegetables. Serves 30.


This is a very thin, rich chocolate cake, billed in restaurants as a flourless chocolate cake.

1 pound semisweet or bittersweet chocolate, chopped
1/2 cup margarine
1 tablespoon hot water
4 eggs
1 tablespoon potato starch

Preheat oven to 425 degrees F. In a small pot combine chocolate, margarine and hot water over a low heat. Stir until chocolate is melted and mixture is smooth. Set aside. In a large bowl, beat eggs on high until thick. Beat in potato starch and chocolate until well blended. Spread even in a greased 8-inch springform pan. Bake 12-15 minutes. Cake will be soft in center but will firm up as it cools. Let stand until cool, then refrigerate
until ready to serve. Serve with fresh raspberries or raspberry sauce (Puree frozen raspberries with 1 teaspoon sugar) Serves 10 - 12.


8 ounces semisweet chocolate
1/2 cup margarine
8 eggs, separated
1 cup sugar
1 teaspoon vanilla

Preheat oven to 325 degrees F. Melt chocolate with margarine over very low heat. Stir until smooth and set aside. Beat egg yolks with 3/4 cups sugar. Gradually stir in chocolate and vanilla. Beat whites until soft peaks form. Gradually add remaining sugar and continue beating until stiff. Gently fold whites into chocolate mixture. Pour 3/4 of batter into a 9-inch springform pan. Cover and refrigerate remaining batter. Bake cake for 35 minutes. Cool completely. Spread remaining batter over top of cake. Refrigerate overnight . Can also be frozen. Serves 10.


1 cup chocolate chips
1 teaspoon water
1 teaspoon oil

Combine in small saucepan over low heat until chocolate melts. Drizzle over pears.


Gefilte fish is one of those recipes where touch and taste are essential ingredients. A basic recipe goes this way: "You put in this and add that." If you don't want to taste the raw fish, add a bit more seasoning than you normally would. What makes this recipe Galicianer (southern Polish) is the addition of sugar. For some reason the farther south in Poland, the more sugar would be added. A Lithuanian Jew would never sweeten with sugar but might add beets to the stock. I have added ground carrot and parsnip to the fish, something that is done in the Ukraine, because I like the slightly sweet taste and rougher texture. If you want a darker broth, do not peel the onions and leave them whole.


7 to 7 1/2 pounds whole carp, whitefish, and pike, filleted and ground*
4 quarts cold water or to just cover
3 teaspoons salt or to taste
3 onions, peeled
4 medium carrots, peeled
2 tablespoons sugar or to taste
1 small parsnip, chopped (optional)
3 to 4 large eggs
Freshly ground pepper to taste 1/2 cup cold water (approximately)
1/3 cup matzah meal (approximately)


*Ask your fishmonger to grind the fish. Ask him to reserve the tails, fins, heads, and bones. Be sure he gives you the bones and trimmings. The more whitefish you add, the softer your gefilte fish will be.


1. Place the reserved bones, skin, and fish heads in a wide, very large saucepan with a cover. Add the water and 2 teaspoons of the salt and bring to a boil. Remove the foam that accumulates.


2. Slice 1 onion in rounds and add along with 3 of the carrots. Add the sugar and bring to a boil. Cover and simmer for about 20 minutes while the fish mixture is being prepared.


3. Place the ground fish in a bowl. In a food processor finely chop the remaining onions, the remaining carrot, and the parsnip; or mince them by hand. Add the chopped vegetables to the ground fish.


4. Add the eggs, one at a time, the remaining teaspoon of salt, pepper, and the cold water, and mix thoroughly. Stir in enough matzah meal to make a light, soft mixture into oval shapes, about 3 inches long. Take the last fish head and stuff the cavity with the ground fish mixture.


5. Remove from the saucepan the onions, skins, head, and bones and return the stock to a simmer. Gently place the fish patties in the simmering fish stock. Cover loosely and simmer for 20 to 30 minutes. Taste the liquid while the fish is cooking and add seasoning to taste. Shake the pot periodically so the fish patties won't stick. When gefilte fish is cooked, remove from the water and allow to cool for at least 15 minutes.


6. Using a slotted spoon carefully remove the gefilte fish and arrange on a platter. Strain some of the stock over the fish, saving the rest in a bowl.


7. Slice the cooked carrots into rounds cut on a diagonal about 1/4 inch thick. Place a carrot round on top of each gefilte fish patty. Put the fish head in the center and decorate the eyes with carrots. Chill until ready to serve. Serve with a sprig of parsley and horseradish. Yield: about 26 patties (P).


2 pounds frozen strawberries, thawed
2 pounds frozen peaches, thawed
1/3 cup sugar
2 teaspoons cinnamon
orange juice to cover

Combine all ingredients in large bowl. Puree with hand blender. Cover and chill until ready to serve. Serves 20. (recipe may be halved)


3 logs frozen gefilte fish (preferably Ungars), defrosted
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 teaspoon dried dillweed
3 carrots, peeled and grated
1 tablespoon prepared white horseradish

Preheat oven to 350 degrees F. Place 3 loaf pans inside a large roasting pan filled with 1-1/2 inches water. Take one plain loaf and divide among the 3 pans. Pat it down. In a medium-sized bowl, mix one loaf gefilte fish with the spinach and dill. Divide among the 3 loaf pans and pat down. Rinse bowl and then mix last loaf with the carrots and horseradish. Divide among the 3 pans and pat down. Bake for 1 hour. Remove pans from water bath to cool. Refrigerate. To serve, unmold and slice. Serves 24 -30.

Asparagus Soup with Saffron


4 1/2 to 5 cups vegetable or chicken broth
1/4 teaspoon crumbled saffron threads
1/3 cup shelled natural pistachios or pine nuts
3 1/2 pounds asparagus (about 3 large bunches)
1 large russet (baking) potato
1/2 stick (1/4 cup) margarine
1/2 cup packed fresh flat-leafed parsley leaves
freshly ground black pepper


In a small saucepan bring 1/2 cup broth to a boil and remove pan from heat. Stir saffron into hot broth and steep, stirring occasionally, 15 minutes.


In a dry heavy skillet toast nuts over moderate heat, stirring, until fragrant. Chop nuts.


Trim asparagus and cut into 2-inch pieces, reserving tips separately. Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water blanch tips 2 minutes, or until crisp-tender, and transfer with a slotted spoon to ice water to stop cooking. Drain tips well and pat dry.


Peel potato and cut enough into 1/2-inch cubes to measure 1 1/2 cups. In a 4-quart kettle cook asparagus stalks in margarine over moderate heat, stirring, 3 minutes. Stir in potato, saffron infusion, and 4 cups broth and simmer, covered, until vegetables are very tender but not falling apart, about 20 minutes.


In a blender or food processor purée mixture in batches until smooth (use caution when blending hot liquids). In kettle stir together purée and enough of remaining broth to reach desired consistency. Add half of asparagus tips and bring soup to a simmer. While soup is heating, chop parsley. Season soup with pepper and salt.


Ladle soup into bowls and top with remaining asparagus tips, nuts, and parsley.

Serves 6.





1 cup pareve milk
3 tablespoons sugar
3 egg yolks
1 teaspoon vanilla

Bring milk to a boil. In a separate bowl, beat sugar and yolks. Stir in hot milk and continue to beat. Return mixture to saucepan and stir over low heat until it thickens. When cool, add vanilla. Store in refrigerator.

A Passover standard

1 pound bag of mixed dried fruit
1/2 pound dried apricots
1/2 cup sugar
1 tablespoon freshly grated lemon zest
1 tablespoon freshly grated orange zest
1 tablespoon fresh lemon juice
2 cups water

In a large bowl let the dried fruit and apricots soak in enough cold water to cover for 2 hours. Drain. In a saucepan combine the fruit with the sugar and the other remaining ingredients. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove pan from heat and allow to cool. This compote may be made up to one week in advance and kept covered and chilled. Serve at room temperature. Serves 10.


This can be served with the fish as an appetizer or with the meal as a salad. Although the list of ingredients is long, you just throw them all in a pot. So try it, it's a big hit at our table and I'm sure it will be at yours as well.

1 eggplant, chopped
1 onion, chopped
1/2 green pepper, chopped
1/2 yellow pepper, chopped
1 (4 ounce) can mushrooms, drained
2 cloves garlic, chopped
1/3 cup olive oil
1/2 teaspoon oregano
1-1/2 teaspoons sugar
1 (6 ounce) can tomato paste
1/4 cup water
2 tablespoons wine vinegar
1/2 cup sliced green olives
3 tablespoons pine nuts
salt and pepper to taste

Combine all ingredients in large saucepan. Bring to a boil and simmer, covered, for about 1/2 hour. Stir frequently. Cool and refrigerate before serving. Serves 12-16.


1 cup oil
4 eggs
2 cups sugar
1/2 cup potato starch
1 teaspoon vanilla sugar
1/2 cup cocoa
1 bag (2 cups) chocolate chips

Preheat oven to 350 degrees F. Grease a 9 x 9" baking pan. Combine all ingredients and pour into prepared pan. Bake for 30 minutes. Makes 16 brownies. Recipe can be doubled. It's so easy, your children can make this one. Can also vary it by adding marshmallow cream.

Fennel Braised with Garlic


Many Jews of Ashkenazic descent do not consume legumes during Passover, and, of this group, there are those who consider fennel a legume.


12 small or 6 large fennel bulbs (sometimes called anise)
6 tablespoons olive oil
3 garlic cloves
1/2 to 3/4 cup vegetable broth or water


Trim fennel stalks flush with bulbs, reserving stalks for another use, and trim any discolorations from bulbs. Cut bulbs lengthwise in half or into quarters. Cut out most of cores, leaving enough to keep pieces intact, and discard cores.


In a 12-inch heavy skillet warm oil over moderate heat and cook garlic until pale golden. Discard garlic and cook fennel, stirring occasionally, until golden brown, about 10 minutes. Add 1/2 cup broth or water and salt to taste and simmer, partially covered, stirring occasionally and adding more liquid if necessary, until fennel is very tender and golden brown, about 20 minutes (sauce should be syrupy and golden). Serves 6.


3 eggs
1/2 cup matzah meal
1/2 teaspoon oil
1/2 teaspoon dill

Beat eggs with oil. Add matzah meal and dill and mix well. Refrigerate for 1/2 hour. Bring a pot of water to a boil. Rinse hands with cold water (so matzah balls won't stick) and make small balls. Drop them into the water. Cover, reduce heat and simmer for 45 minutes. Makes 12-15 matzah balls.

The frozen berry sabayon is smooth and creamy, like ice cream.


Matzo cake meal
6 large egg whites
1 1/4 cups sugar


sabayon and sauce
2 1-pound bags frozen unsweetened blackberries


1 3/4 cups sugar


2/3 cup Passover blackberry wine
8 large egg yolks


for meringues: Position racks in upper and lower thirds of oven and preheat to 200°F. Line baking sheets with foil. Brush foil with margarine; dust lightly with matzo cake meal. Using electric mixer, beat whites in large bowl until soft peaks form. Gradually add sugar, beating until whites are very thick, stiff and shiny, about 5 minutes. Drop meringue onto prepared sheets by rounded tablespoonfuls, spacing 1 inch apart.


Bake meringues until dry and crisp to touch and pale ivory, about 2 hours 45 minutes. Turn off oven. Cool meringues 1 hour in closed oven. Place in large resealable plastic bags and freeze.


for sabayon and sauce: Place 6 cups frozen berries in large bowl and remaining berries in medium bowl; thaw berries. Puree 6 cups berries with their juices in blender; press through sieve into large measuring cup to yield about 2 1/2 cups puree. Transfer 1 1/4 cups puree to small bowl; chill while making egg mixture. Add remaining puree to berries in medium bowl for sauce; mix in 1/2 cup sugar. Cover; chill.


Using handheld electric mixer, beat 1 1/4 cups sugar, wine and yolks in large metal bowl to blend. Set over saucepan of simmering water (do not allow bottom of bowl to touch water) and beat until mixture is very thick and thermometer registers at least 160°F, about 12 minutes. Remove from over water. Add 1 1/4 cups cold berry puree. Continue to beat until sabayon is cool, about 8 minutes.


Place 1 layer of meringues on bottom of 9-inch-diameter springform pan. Pour sabayon over. Top with more meringues pressed into sabayon at slight angle and arranged in 2 concentric circles. Freeze until firm, about 6 hours. (Sauce and torte can be made 3 days ahead. Keep sauce refrigerated. Cover torte; keep frozen.)


Cut around torte; remove pan sides. Cut torte into wedges. Spoon sauce over wedges and serve. Serves 8 to 10


Caramelized Fresh Fruit


These crackly-coated fruits bring back childhood memories of candied apples. I've given the Roman recipe here; in Venice, where they're coated with a thicker layer of caramel, they are called golosezzi veneziani.


Set aside about 1/2 hour for the caramelizing and finish the procedure no more than 1 1/2 hours before serving so that the fruit remains crisp.


vegetable oil for brushing foil
12 small strawberries
1 mandarin orange such as clementine
about 24 wooden skewers
2 cups sugar


Lightly brush a large sheet of foil with oil. Remove leaves from strawberries, leaving base of stems attached. Peel orange and separate into sections, discarding pith and membranes. Pat all fruit dry.


Hold 1 strawberry, stem end down, and carefully insert a skewer into side of strawberry until secure (do not push skewer all the way through strawberry). Skewer remaining strawberries in same manner.


Skewer 1 orange section crosswise through thickest part (do not push skewer all the way through section). Skewer remaining sections in same manner.


In a dry 3-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan (to ensure even coloring), until deep golden. Remove pan from heat. Working very quickly and carefully and tilting saucepan, dip 1 piece of fruit into caramel, turning fruit to coat evenly. Arrange fruit on foil and immediately twist skewer, removing it. Repeat procedure with remaining fruit in same manner, arranging in one layer on foil. Let caramelized fruit stand until coating is hardened, about 2 minutes. Carefully peel fruit from foil and transfer to a metal rack set in a shallow baking pan (fruit juices may drip), arranging in one layer. Cool fruit slightly, about 15 minutes. Fruit may be caramelized 1 1/2 hours ahead. Serves 6.


Red Pepper
Green Pepper

Add salt, pepper, garlic, lemon juice and oil. Serve Fresh.


(often spelled “Charoset”)

8 apples
2/3 cup almonds
3 tablespoons sugar, or to taste
1/2 teaspoon ground cinnamon
Grated rind of 1 lemon
4 tablespoons sweet red wine


Child: Peel the apples and cut them in quarters, removing the core. Using your chopping bowl and chopper, chop together all the ingredients. The apples and almonds should be about the size of the chunks in chunky peanut butter. Add red wine to taste.

Makes about 3 cups.


(Passover in Italy)

Risotto con Regagli
(Risotto with Giblets)


Pollo Arrosto all'Arancia, Limone, e Zenzero
(Roast Chicken with Orange, Lemon, and Ginger)

Stufadin di Zuca Zala
(Braised Meat with Butternut Squash)

Spinaci con Pinoli e Passerine
(Spinach with Pine Nuts and Raisins)

Mele Cotogne in Giulebbe
(Quince in Syrup)

When you think about fusion food, you're probably envisioning Asian blends, not Jewish-meets-Italian. Well, that's about to change. To the delight of anyone who's had their fill of gefilte fish and kugel - is Joyce Goldstein's cookbook Cucina Ebraica: Flavors of the Italian Jewish Kitchen. Goldstein, former chef/owner of Square One restaurant in San Francisco, for which she won a James Beard award, and now visiting executive chef at the CIA in St. Helena, California, has developed recipes and menus from an age-old culinary tradition that we bet you didn't even know existed. And in the spirit of the new year, she has graciously put together this high holiday menu of some of her favorites from the book.

Goldstein's dishes range from risotto to frutta, and have the added distinction of being traditional, Jewish, kosher, and home cooking - "mom food" as Goldstein calls it. "Though their history may be complex, these are simple, unpretentious dishes," she says. "Most of the recipes were born out of poverty and a skillful way with humble ingredients."


So, how did kosher find its way to the land of pasta and polenta? "Through persecutions and emigrations," Goldstein says. "The Jews carried their culinary traditions with them and shared them with the world." They brought ingredients like tomatoes and squash and peppers to Italy, as well as styles of cooking - preparing room temperature dishes, for example, was their way around cooking on the Sabbath. In Italy these traditions were embraced and absorbed completely; something Goldstein is proud of. "Perhaps this is the positive side of the 'Wandering Jew,' " she considers. "Food is a strong cultural continuum, and it's nice to be able to rediscover some of these dishes as Jewish." --Lisa Chernick


1/2 cup dates, chopped
1 cup chopped apples
1/2 cup chopped walnuts
1/2 cup chopped almonds
1/4 teaspoon ginger
1 teaspoon cinnamon
1-2 tablespoons sweet red wine

Combine and refrigerate.


This adds a Moroccan flavor to your seder, connecting you to Jews of different countries. An unusual delight.

1/4 cup olive oil
1 large onion, chopped
4 garlic cloves, minced
1 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon ginger
1/2 teaspoon coarsely ground black pepper
3 pounds lamb stew, cubed
3 cups beef broth
2 cinnamon sticks
1 tablespoon lemon peel
1 cup pitted prunes
1 cup whole blanched almonds

Mix together olive oil, onion, garlic, cinnamon, cumin, ginger and pepper in a large Dutch oven. Add meat and stir to coat. Add broth, cinnamon sticks and lemon peel. Bring to a boil, then simmer, partially covered for 1/2 hour. Stir in prunes and almonds and simmer for another 1-1/2 hours. Serves 12.



3 cups blanched slivered almonds, toasted (about 12 ounces)
1/2 cup sugar
5 tablespoons margarine, melted
1/4 teaspoon ground cinnamon
1/3 cup strawberry preserves
3 pints lemon or pineapple ice, sherbet or sorbet


1 cup sugar
1/2 cup water
1 vanilla bean, split lengthwise
1 20-ounce bag frozen unsweetened rhubarb
1 20-ounce bag frozen unsweetened strawberries

1 1-pint basket fresh strawberries
Fresh mint sprigs


For Crust:
Combine almonds and sugar in processor and chop finely. Transfer to medium bowl. Combine margarine and cinnamon and mix into almonds. Transfer to 9-inch-diameter springform pan. Using plastic wrap as aid, press almond mixture firmly 2 inches up sides and then over bottom of pan. Freeze 15 minutes.


Preheat oven to 350°F. Place pan with crust on cookie sheet and bake 20 minutes. If crust sides slip, press back in place with back of fork. Transfer pan to rack and cool crust completely.


Melt strawberry preserves in heavy small saucepan. Pour into cooled crust and spread to cover bottom. Cool. Soften ice very slightly and spread in pan. Freeze until firm. (Can be prepared 1 day ahead. Cover and freeze.)


For Sauce:
Combine 1/2 cup sugar and 1/2 cup water in heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Simmer 5 minutes. Add remaining 1/2 cup sugar and stir to dissolve. Add rhubarb. Bring to boil, reduce heat, cover and simmer until rhubarb is tender, about 8 minutes. Add frozen strawberries and bring to simmer. Cool. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.)


Remove vanilla pod from sauce. Cut between crust and pan sides with small sharp knife. Remove pan sides. Spoon 1/2 cup sauce over center of torte. Mound fresh strawberries in center. Garnish with fresh mint sprigs. Cut torte into slices and serve with sauce. Serves 8.


1/4 cup brown sugar
1 teaspoon minced fresh ginger
1-1/2 tablespoons lime juice
3 large ripe mangos
1 cup blanched whole almonds
1/3 cup matzah meal
3/4 cup white sugar
1/2 teaspoon vanilla
1/2 teaspoon grated lime zest
3 egg whites

Preheat oven to 350 degrees F. Lightly grease a 9" round cake pan. Put brown sugar, ginger and lime juice in prepared pan and place over low heat. Cook, stirring, until brown sugar melts and comes to a simmer. Remove from heat. Core, peel and cut mangos into 1/4" slices. Arrange slices over sugar mixture in pan in concentric circles. Place over low heat and simmer for 8 minutes. Remove from heat and set aside. Place almonds in food processor and process until paste forms. Add matzah meal, white sugar, vanilla, and lime zest. Process until combined. In a small bowl, whisk egg whites until frothy. Add to food processor and process until smooth. Carefully spread almond mixture over the mangos. Bake for about 30 minutes until crust is lightly browned around the edges. Place on a wire rack and let cool in pan for 20 minutes. Run a knife around edge of pan to loosen, then invert onto a cake plate. Let cool completely before serving. Serves 8-12.


12 ounces feta cheese (the softer kinds imported from Israel or France are best for this)
6 large garlic cloves, peeled
10 large sprigs fresh parsley
10 large leaves fresh basil
2 teaspoons fresh oregano
good quality extra virgin olive oil

Cut feta cheese into 1/2-inch cubes. Place cheese into shallow non-reactive dish or plastic container. In food processor, finely chop parsley, basil and oregano. With machine running, drop garlic cloves through feed tube. Continue processing until garlic and herbs are finely chopped, stopping to scrape down sides as necessary. Carefully mix garlic-herb mixture with feta cheese, coating cheese well. Pour enough olive oil into
dish to completely cover cheese mixture. Marinate 24 hours for up to one week and serve at room temperature.


6 matzas
6 eggs
1 cup sugar
1 teaspoon vanilla
2 tablespoons margarine, softened
1 cup soaked raisins
1/2 cup chopped pecans
2 granny smith apples, grated

Preheat oven to 400 degrees F. Break matzah into small pieces. Place in a medium-sized bowl and cover with hot water. Wait one minute and drain.

In another bowl, beat the eggs. Add sugar, vanilla, margarine, raisins, pecans and apples. Mix with the matza. Pour into greased 3-quart casserole. Sprinkle with cinnamon and sugar. Dot with margarine. Bake at 400 degrees for 10 minutes. Lower heat to 300 degrees and bake for another 20 minutes. Great warm or cold. Serves 8.


2 cups chicken broth
1 12 ounce box of matzah farfel
4 large eggs, lightly beaten
1/2 onion, chopped
3 tablespoons olive oil
1/2 bulb fennel, tops removed, coarsely chopped
1- 10 ounce packages frozen chopped spinach, thawed and drained
1 teaspoon kosher salt
1/4 teaspoon pepper

Preheat oven to 350 degrees F. In a bowl stir together the chicken broth and matzah farfel. Let mixture stand for 5 minutes. Then gently stir in eggs. In a skillet, cook the onion in the olive oil over moderately low heat, stirring, until it is softened. Add the fennel and cook the mixture, stirring for 5 minutes, or until the fennel is crisp-tender. Stir in the spinach and cook the mixture over medium heat, stirring until the liquid is
evaporated. Stir the vegetable mixture into the matzah farfel and season with salt and pepper. Pour into greased 9x13-inch pan and bake for 1 hour.


All you need are matzas, olive oil, tomato sauce and grated mozarella
cheese. But you can add whatever toppings you like.

Preheat oven to 450 degrees F. Place matzah on lightly greased baking sheet. Spread a very thin layer of olive oil over matza, then add sauce, cheese and desired toppings. Bake for 10 - 15 minutes, watching carefully to keep from burning.


3 egg whites
1 cup sugar
1 cup chocolate chips

Preheat over to 250 degrees F. Beat egg whites until they hold their shape but are still soft. Gradually add sugar and beat until stiff. Fold in chocolate chips. Spoon onto foil lined cookie sheet. Bake for 1 hour.

Variation: Eliminate chocolate chips, make larger cookies and use small glass to make medium-sized indentation in meringues before baking. You will now have meringue shells to fill with sorbet, mousse or fresh fruit for a "fancy" dessert.


1 5-6 pound brisket
1 onion, sliced
2 tablespoons paprika
1 can tomato soup

Preheat oven to 350 degrees F. Place brisket in roasting pan and cover with the remaining ingredients in the order listed. Bake for 3 hours until soft, checking halfway through to see if you need to add any water ( but you shouldn't). If not for immediate consumption, allow brisket to cool, then slice. Return meat to gravy for reheating. For a variation, you can try this with duck sauce and without onions (although I really don't recommend variations)



4-5 pounds small new red-skinned potatoes, scrubbed
1 tablespoon kosher salt
1 tablespoon dried dill weed.
1 head garlic, cloves separated and peeled
1/2 cup margarine

Preheat oven to 350 degrees F. Combine all ingredients in baking pan. Bake for 2 - 3 hours, the longer the better.


3 cups chocolate, chopped (use milk chocolate, bittersweet, semisweet or
white chocolate, depending upon taste preferences and if you want it to be
parve or dairy)
1-1/2 cups toasted matzah farfel
3/4 cup toasted chopped nuts (pecans, cashews)
1/4 cup dried apricots, diced
1/4 cup chopped marshmallows
1/4 cup raisins (optional)

Melt chocolate over very low heat, stirring until smooth. Add rest of ingredients, mixing well. Line cookie sheets with wax paper. Drop tablespoons of chocolate mixture onto the paper. Refrigerate until candy is hardened. Remove candy from wax paper and place in plastic ziploc bags. Store in freezer.

This is an updated version of the chremslach passed down in my own family. I have never had a seder without it. A heavier version stuffed with cranberries appeared in many early American Jewish cookbooks as Kentucky grimslech.


3 matzahs, soaked and squeezed very dry
2 tablespoons currants
2 tablespoons chopped almonds
2 tablespoons chopped dried apricots
3 large eggs, separated
1/4 cup matzah meal
1/3 cup sugar
Grated rind of 1 lemon
1 tablespoon lemon juice
Kosher-for-Passover vegetable oil for frying


1. Mix together the matzahs, currants, almonds, apricots, egg yolks, matzah meal, sugar, lemon rind, and lemon juice.


2. Beat the egg whites until stiff. Fold into the matzah mixture, adding matzah meal to make the mixture hold together.


3. Using an electric skillet or deep fryer, heat about 2 inches of oil to 375 degrees. Drop the mixture by tablespoons and brown a few minutes on each side until they are crisp. Cook only about three at a time. Drain well on paper. Serve at room temperature or crisped up in the oven. The fritters are especially delicious with stewed prunes with orange juice as an accompaniment, if desired.


Note: You can make these in the morning, drain on paper, leave out all day, and crisp in the oven just before serving. Yield: about 2 dozen (P).


1-1/2 cups matzah meal
1-1/2 cups matzah farfel
1-1/2 cups sugar
1cup raisins
1 cup walnuts
1 cup chocolate chips
1 teaspoon cinnamon
3 eggs
2/3 cup vegetable oil

Preheat oven to 350 degrees F. Mix together first seven ingredients. Add eggs and oil and stir until well blended. Drop by tablespoons onto greased cookie sheets. Bake for 15 minutes.


12 matzas, slightly dampened
8 - 8 ounce packages of farmers cheese
4 eggs
1 teaspoon nutmeg
1 pound mozarella cheese, grated
2 jars (approximately 24 ounces each) spaghetti or tomato sauce

Preheat oven to 350 degrees F. You will need 2-9x13 - inch pans. In a medium bowl, mix together farmers cheese, eggs and nutmeg. Set aside. Pour a thin layer of tomato sauce on the bottom of each pan. Place two matzas on top of the sauce. You can fill in the empty space with broken pieces. Next place a layer of the cheese mixture in both pans, using about 1/4 of the mixture for each pan. Sprinkle a small amount of mozarella cheese over the farmers cheese, then cover with a layer of sauce. Add another layer of
matzas, then the remaining farmers cheese. Add another layer of sauce and a final layer of matzas. Cover the tops of the matzas with the mozzarella cheese. Bake for about 45 minutes until cheese is nicely melted and browning. Serves 12 guests who claim they're not really hungry.


Asparagus or peas may be added to this recipe. Gremolata-a mixture of lemon zest, garlic, and parsley typically sprinkled over osso buco (braised veal shank)-is not traditionally used in Italian Jewish vegetable dishes, but it gives this one lightness and sparkle.


For gremolata
1 tablespoon finely grated fresh lemon zest
3 tablespoons finely chopped fresh flat-leafed parsley or basil leaves
2 teaspoons minced garlic


2 pounds red potatoes (about 1 1/2 inches in diameter)
6 tablespoons extra-virgin olive oil
freshly ground black pepper
3 unpeeled garlic cloves
2 fresh rosemary sprigs
2 fresh thyme sprigs
6 large artichokes (about 4 pounds), trimmed Italian style
1 to 1 1/2 cups vegetable broth or water
1/2 cup packed fresh flat-leafed parsley leaves
1/2 cup packed fresh basil leaves


Make gremolata:
In a bowl stir together gremolata ingredients.

Preheat oven to 400°F.

In a large shallow baking pan rub potatoes with 2 tablespoons oil and season with pepper and salt. Add garlic, rosemary, and thyme and roast potatoes in middle of oven, shaking pan occasionally, until they are tender but still retain their shape, about 30 minutes (depending on size of potatoes). Reduce temperature to 350°F.


Peel roasted garlic. Drain trimmed artichokes and pat dry. Quarter artichoke halves lengthwise. In a large deep non-stick skillet warm remaining 4 tablespoons oil over moderately low heat and cook artichokes with garlic, stirring frequently, 5 minutes. Add pepper and salt to taste and 1 cup broth or water and cook, stirring occasionally, until artichokes are tender and most of liquid is evaporated, about 15 minutes. (If artichokes are not yet tender, add additional water or broth and continue cooking in same manner.)


Add artichokes and garlic to potatoes and halve any larger potatoes. Heat vegetables in middle of oven until just heated through, about 10 minutes. While vegetables are heating, chop remaining herbs. Add chopped herbs, three fourths gremolata, and pepper and salt to taste and toss to combine well. Serve vegetables sprinkled with remaining gremolata. Serves 6.


3-1/2 cups water
2 cups sugar
1 cinnamon stick
2 teaspoons vanilla
4 pears

Bring water, sugar and cinnamon stick to a boil. Add vanilla and simmer for 5 minutes. Add pears and cook for 1/2 hour, covered. Remove pears. Let syrup cook and store pears in refrigerator in cooled syrup. Serve with custard sauce or chocolate sauce.

(Mele Cotogne in Giulebbe)


Poached quinces in a clove-and-cinnamon-scented syrup are served at Rosh Hashanah and to break the fast at Yom Kippur. In this version, the quinces are left unpeeled for the preliminary cooking in water, and then peeled and cooked in syrup. In La cucina livornese, Pia Bedarida recommends peeling the quinces, letting them rest to take on a reddish brown color as they oxidize, and then cooking them in syrup. Other cooks peel the quinces and cook them immediately, but suggest saving the peels and seeds and cooking them along with the sliced quinces. Still another recipe uses wine instead of water.


2 pounds quinces


For the syrup:
2 cups sugar
1 cup water, or as needed
1 tablespoon chopped fresh rosemary
2 whole cloves
2 cinnamon sticks


In a large saucepan, combine the quinces with water to cover. Bring to a boil over high heat and cook, uncovered, until barely tender, 10 to 15 minutes. Drain the quinces and, when cool enough to handle, peel, halve, core, and cut into slices.


To make the syrup: In a saucepan large enough to accommodate the sliced quinces, combine the sugar, 1 cup water, cloves, and cinnamon sticks. Place over medium heat and bring to a simmer, stirring to dissolve the sugar. Add the quinces and additional water if needed to cover. Simmer for 5 minutes. Then, over the course of 12 hours, bring the quince slices to a boil in the syrup 3 times. boiling them for 5 minutes each time. This helps to bring up the rich red color of the fruit and allows them to absorb the syrup over time. Transfer to a serving dish and refrigerate. Serve chilled. Serves 6


(Risotto con Regagli)


The thrifty Italian Jewish cook wasted no part of the chicken. And it's easy for us to buy inexpensive giblets for this rich and delectable risotto. Donatella Pavoncello, in her delightful Dal 1880 ad oggi: la cucina dalla mia famiglia, cooks the rice in the giblet sauce and spoons some reserved sauce on top. I find it's easier to make the sauce, cook the rice, and then combine the two. That way you don't run the risk of gummy overcooked rice. Incidentally, this sauce is also wonderful tossed with pappardelle.


3/4 pound assorted chicken giblets (gizzards, hearts, and livers)
5 tablespoons olive oil, plus oil for sautéing livers (optional)
2 onions, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
2 cups dry red or white wine
7 cups chicken broth
2 cups Arborio rice
Salt and freshly ground black pepper to taste
1 cup peeled, seeded, and diced plum tomatoes (fresh or canned)


Trim the livers, cutting away any connective pieces and any dark spots. Cut into large bite-sized pieces, keeping the lobes in tact as much as possible. Refrigerate until needed. Trim the chicken hearts of fat.


Trim all the fat, connective tissue, and gristle from the gizzards, leaving just the meaty parts.


Warm 3 tablespoons of the olive oil in a large sauté pan over medium heat. Add 1 of the onions, the carrots, and the celery and sauté until softened, 5 to 8 minutes. Add the garlic and the gizzards and hearts and sauté for 5 minutes. Add the wine and let it bubble up in the pan. When it is reduced by half, add enough of the broth to barely cover the gizzards and hearts (about 2 cups). Simmer over low heat until tender, about 1 hour or so. Remove the giblets from the pan with a slotted spoon, transfer to a cutting board, and chop coarsely. Set the giblets aside.


Pour the remaining broth (about 5 cups) into a saucepan and bring to a simmer; adjust the heat to maintain a gentle simmer. Heat the remaining 2 tablespoons olive oil in a saucepan over medium heat. Add the remaining diced onion and sauté until softened, about 8 minutes. Add the rice and stir until opaque, about 3 minutes. Add a ladleful (about 1 cup) of the simmering broth and stir for 3 to 4 minutes until the broth is absorbed. Reduce the heat and continue to add the broth a ladleful at a time, waiting until each addition is absorbed before adding the next, until the rice kernals are al dente at the center and creamy on the outside, 18 to 20 minutes in all.


Meanwhile, cook the chicken livers: If you want to keep this kosher, broil the livers until cooked through. If not, you may sauté them in a separate pan in olive oil until golden on the outside and still pink at the center. Season with salt and pepper and set aside; keep warm.


Just before the rice is ready, stir in the giblets and tomatoes and warm through. Transfer to a warmed serving dish and garnish with the chicken livers. Serve immediately Makes 6 servings.


12 large potatoes, peeled and cut into chunks
2 chickens, cut into 1/8ths
2 onions, sliced
garlic powder
coarsely ground black pepper
vegetable oil

Preheat oven to 350 degrees F. In a large deep roasting pan, layer potatoes, then chickens, then onions. Sprinkle with garlic and pepper. Cover with paprika. Drizzle with oil. Bake, uncovered, for 1/2 hour to brown chicken, then cover and bake an additional 1-1/2 hours. For a variation, can add duck sauce before covering. Serves 10.

(Pollo Arrosto All'Arancia, Limone, e Zenzero)


Ginger arrived in Italy with Arabic traders or North African Jewish immigrants, so it's likely that this is a Sicilian or Livornese recipe. Most Italians would use ground ginger, but since fresh ginger is so plentiful at our markets, why not use it?


1 lemon
1 roasting chicken, about 5 pounds
Grated zest of 1 lemon, then lemon cut into quarters
Grated zest of 1 orange, then orange cut into quarters
3 tablespoons peeled and grated fresh ginger root
Salt and freshly ground black pepper
5 tablespoons margarine, melted, or olive oil
4 tablespoons fresh lemon juice
1/2 cup fresh orange juice
3 tablespoons honey
Orange sections for garnish


Preheat an oven to 350ºF.


Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters, then discard. In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger. Rub this mixture evenly in the cavity. Put the lemon and orange quarters inside the bird. Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper. In the now-empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger. Mix well.


Place the chicken in the oven and roast, basting with the citrus juice mixture at least 4 times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 hour.


Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with orange sections.


Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.

Makes 4 servings.


6 portobello mushrooms
1-2 tablespoons olive oil
2 teaspoons kosher salt
1-2 teaspoons balsamic vinegar

Preheat oven to 375 degrees F. Wash the mushrooms well and trim the earthy stems by about 1/2 inch. Slice the mushrooms thickly. Scatter over a parchment-lined baking sheet. Drizzle with the oil and vinegar and sprinkle with the salt. Roast in the oven for 20-30 minutes. Hard to tell how many they serve since they get eaten up very quickly!


This looks like sushi, but it's really a new way to present the familiar Passover fish course.


1 1 1/2 pound center-cut salmon fillet


6 large zucchini (each about 7 inches long and 1 1/2 inches thick), trimmed


1 1/2 cups mayonnaise
3/4 cup plus 3 tablespoons chopped fresh dill
7 teaspoons white wine vinegar


6 ounces smoked salmon (not lox), coarsely chopped
3 tablespoons chopped dill pickle


Sprinkle salmon with salt and pepper. Steam until just opaque in center, about 15 minutes. Cool completely.


Line baking sheet with paper towels. Slice enough 1/8-inch-thick lengthwise strips from center portion of each zucchini to make 24. Steam in batches until just tender but very pliable, about 3 minutes. Transfer to prepared baking sheet; pat dry.


Whisk mayonnaise, 3/4 cup dill and vinegar in small bowl. Season dill sauce to taste with salt and pepper.


Flake salmon coarsely into large bowl, discarding skin and bones. Gently mix in smoked salmon, pickle, remaining 3 tablespoons dill and 1/4 cup dill sauce.


Place 1 rounded tablespoon salmon mixture at end of each zucchini strip. Roll up strips, enclosing salmon. Place rolls seam side down on platter. (Can be made 1 day ahead. Place rolls on paper towels. Cover rolls and sauce separately; chill.)


Serve rolls with remaining dill sauce. Makes 8 servings.


1/2 cup dates, chopped
1 cup apples, chopped
1/2 cup walnuts, chopped
1/2 cup almonds, chopped
1/8 teaspoon pepper
1 teaspoon cinnamon
2 tablespoons sweet red wine

Combine and refrigerate.

(Spinaci con Pinoli e Passerine)


Spinach with pine nuts and raisins is a classic Sephardic dish that appears on tables in Greece, Spain, Turkey, and Italy, where it is a staple on Venetian and Genoese menus. It is a perfect accompaniment to delicate fish or poultry dishes and is often served at room temperature.


2 1/2 pounds spinach
2 to 3 tablespoons olive oil
2 small yellow onions or 6 green onions, minced
4 tablespoons raisins, plumped in hot water and drained
4 tablespoons pine nuts, toasted
Salt and freshly ground pepper to taste


Rinse the spinach well and remove the stems. Place in a large sauté pan with only the rinsing water clinging to the leaves. Cook over medium heat, turning as needed until wilted, just a few minutes. Drain well and set aside. Add the olive oil to the now-empty pan and place over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and sauté briefly to warm through. Season with salt and pepper and serve warm or at room temperature. Serves 6


7 cups vegetable stock (Place 1 onion, 2 leeks, 1 carrot and 2 stalks celery in 8 cups

of water and simmer for 20 minutes. Strain well. Or use appropriate amount of

powdered mix)
2 large carrots, peeled and cut into 1/4-inch slices
1 small butternut squash, peeled and chopped into bite-size pieces
2 stalks celery, sliced into 1/4-inch slices
2 leeks, white part only, thinly sliced
1 medium onion, finely chopped
4 cloves garlic, minced
2 zucchini, chopped into bite size pieces
2 yellow crookneck squash, chopped into bite size pieces
olive oil
1 large can (28 ounces) whole tomatoes, chopped and juice included
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste

In a large stockpot, saute onions, leeks and garlic in one tablespoon olive oil until softened and golden. Add all other ingredients, including vegetable stock. Simmer over medium-low heat until vegetables are tender. Remove from heat. Puree half the soup in a blender and return to pot. Season to taste with salt and pepper. If served at a dairy meal, this soup is nice garnished with parmesan cheese.


12 tablespoons matzah cake meal
12 eggs, separated
12 tablespoons sugar
2 cups parve whipping cream, whipped
2 pints strawberries, washed and sliced

Preheat oven to 350 degrees F. Grease 2 - 13x9" cake pans. Mix together cake meal, egg yolks and sugar. Beat egg whites until stiff and fold into batter. Pour into prepared pans and bake for 1/2 hour. Allow cakes to cool on racks and then remove from pan. Place a layer of parve whipped cream and sliced strawberries between the cakes and do the same for the top.


2 ounces sun-dried tomatoes
2 tablespoons olive oil
8 large onions, peeled and sliced
2 logs frozen gefilte fish (preferably Ungars)
1 (8 ounce) bottle tomato basil salad dressing

Preheat oven to 350 degrees F. Rehydrate sundried tomatoes by covering with boiling water. Set aside. Heat olive oil and gently saute onions until translucent, about 10 minutes. Spoon about half the onions into the bottom of 2 loaf pans. Unwrap the fish loaves and place one in each pan. Add 1/2 a bottle of dressing to each pan. Apply tomatoes decoratively to the top of each loaf. Spoon remaining onions into pans on the sides of the loaves. Cook for 1/2 hour. Cover with foil and cook for another 1/2 hour. Cool and keep refrigerated. Serve at room temperature. Serves 16-20.

Carrot Torte


This cake is from the Veneto region in northern Italy. Use the sweetest, most flavorful organic carrots you can find-otherwise it will be a big "so what."


parchment paper
1 1/2 cups whole blanched almonds (about 8 ounces)
1 cup granulated sugar
1 pound carrots (see note, above)
1 large lemon
1 stick (1/2 cup) margarine, softened
2 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 tablespoons plus 3/4 teaspoon Passover cake meal or potato starch
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
6 large egg whites
1/4 cup superfine granulated sugar


Preheat oven to 350°F.


Grease a 9-inch round cake pan and line bottom with a round of parchment paper. Grease paper.


In a shallow baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and transfer to a bowl to cool completely. Leave oven on. In a food processor finely grind nuts with 1/4 cup granulated sugar. In food processor fitted with medium shredding disk shred carrots. Grate zest of lemon.


In a bowl with an electric mixer beat together margarine and remaining 3/4 cup granulated sugar until light and fluffy. Add yolks, extracts, and zest and beat until combined well.


In another bowl stir together ground nuts, 4 tablespoons meal or starch, cinnamon, nutmeg, and a pinch salt. Beat nut mixture into margarine mixture and beat in carrots.


In a bowl with cleaned beaters beat whites until they just hold stiff peaks. Stir about one third whites into batter to lighten and fold in remaining whites gently but thoroughly until just combined.


Pour batter into cake pan and smooth top. Bake cake in middle of oven until top is springy to the touch and cake pulls away from sides of pan, about 50 minutes. Cool cake in pan on a rack. Run a sharp small knife around edge of pan to loosen and invert cake onto a plate. Peel off parchment and invert cake onto a platter (right side up). In an electric coffee/spice grinder, grind remaining 3/4 teaspoon meal or starch with superfine sugar until powdery and sift over cake. Serves 6 to 8.

This tsimmes created by Chef Lenard Rubin of the Phoenician Club in Phoenix, Arizona, is so good that I sometimes serve it alone without stuffing it into the chilies.


3/4 pound pitted prunes
6 medium peeled carrots, cut in chunks
3 medium sweet potatoes (about 2 pounds), peeled and diced
6 tablespoons honey
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 tablespoon lemon juice
1/4 cup orange juice
2 tablespoons chopped fresh coriander
12 green or red Anaheim chilies


1. Mix all the ingredients except the coriander and the chilies in a greased 3-quart baking dish.


2. Cover and bake in a preheated 250-degree oven, stirring occasionally, until the vegetables are soft, but not mushy, about 2 hours. Let cool.


3. Using a fork or a potato masher mash the mixture coarsely with the chopped coriander to facilitate stuffing into the chilies. This can be prepared a day ahead.


4. Place the chilies on a cookie sheet in a preheated 450-degree oven. Roast for about 20 minutes, turning occasionally, or until the skin is black. Remove to a plastic or paper bag and leave until cool. Peel off the skin.


5. With a sharp knife, make a slit from the bottom of the stem to the point of each chili.


6. Gently scrape out the seeds and rinse the inside of the chili.


7. Pat each chili dry and stuff with chopped tsimmes so that each chili is slightly overstuffed, causing the slit in the chili to open, exposing the filling.


8. Bake in a preheated 350-degree oven for 10 to 15 minutes. Alternately, you can merely put the stuffing mixture in a greased flat casserole, approximately 9- by 13-inch, and bake in a 350-degree oven for about 20 minutes or until it is warm. Serves 10. (P)


2 large sweet potatoes, peeled and cut into chunks
4 large carrots, peeled and cut into 1-inch chunks
1/2 cup dried apricots
1/2 cup pitted prunes
orange juice

Preheat oven to 375 degrees F. Combine potatoes, carrots and fruit in an oven-proof casserole dish or baking pan. Drizzle honey over mixture, varying the amount depending on how sweet you like it. Pour enough orange juice over mixture to cover the bottom with 1/4 inch of juice. Cover casserole tightly and bake for 1-1/2 hours. Serves 8.


Start making this at least one day ahead.


1 3/4-ounce package dried porcini mushrooms
8 large garlic cloves
1 tablespoon chopped fresh rosemary
1 tablespoon fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 5-pound veal shoulder clod roast, tied to hold shape


1/4 cup olive oil
2 pounds meaty veal neck bones
4 cups canned low-salt chicken broth
1/2 cup dry red wine
1/2 cup drained chopped canned tomatoes
3 tablespoons tomato paste
1 tablespoon balsamic vinegar


Preheat oven to 350°F. Grind mushrooms to powder in coffee or spice mill. Coarsely chop garlic, rosemary, thyme, salt and pepper in processor. Set aside 1 tablespoon garlic mixture; press remainder, 1/2 teaspoon at a time, into center of veal through openings of string (or poke holes in veal and push garlic mixture in). Coat outside of veal with mushroom powder.


Heat oil in heavy large pot over medium-high heat. Add bones and brown well, about 8 minutes. Transfer bones to bowl. Add veal to pot. Brown on all sides, about 5 minutes. Add reserved 1 tablespoon garlic mixture and any remaining mushroom powder to pot around veal and stir 1 minute. Arrange bones around veal. Add broth, wine, tomatoes, tomato paste and vinegar. Bring to boil. Cover; place in oven and roast until veal is tender, turning veal every 30 minutes, about 2 hours. Cool veal uncovered 1 hour. Discard bones. Refrigerate until cold, then cover and keep refrigerated 1 day. Scrape off fat from surface of sauce. Transfer veal to work surface, scraping any sauce back into pot. Remove strings. Cut veal crosswise into scant 1/2-inch-thick slices. Overlap slices in large baking dish. Boil sauce until reduced to 3 1/2 cups, about 20 minutes. Season to taste with salt and pepper. Spoon sauce over veal. (Can be prepared 2 days ahead. Cover with foil and chill.)


Preheat oven to 350°F. Bake veal covered until heated, about 35 minutes. Serves 8


1/2 cup olive oil
3 pounds veal stew meat, cubed
4 tablespoons potato starch
8 garlic cloves, minced
3 cups chicken stock
1-1/2 cups white wine
1 tablespoon fresh rosemary (1 teaspoon dried)
1 teaspoon oregano
salt and pepper to taste

Heat oil in large Dutch oven and brown the veal. Sprinkle on potato starch and stir to coat. Add garlic and saute for a few minutes. Add remaining ingredients. Simmer, covered for 1-1/2 - 2 hours, until veal is tender. Serve over mashed potatoes (if you're Sephardic, this would be good with rice). Serves 12.




Begin making the coleslaw two days ahead and the whitefish one day ahead. Pour a Chardonnay or Pinot Noir with dinner.


3 large beets (2 to 2 1/4 pounds)


6 tablespoons olive oil
3 1/2 tablespoons balsamic vinegar
1 tablespoon prepared white horseradish
4 cups very thinly sliced red cabbage
1 1/2 cups thinly sliced red onion


2 pounds whitefish fillets with skin
1/2 cup mayonnaise
1/4 cup slightly drained prepared white horseradish
1/4 cup chopped fresh tarragon


for coleslaw: Preheat oven to 425°F. Trim beet tops. Wrap each beet in foil. Roast until tender, about 1 1/2 hours. Cool in foil. Peel beets and grate coarsely.


Blend oil, vinegar and horseradish in large bowl. Mix in beets, cabbage and onion. Season with salt and pepper. Cover; chill 2 days, tossing occasionally.


for whitefish: Sprinkle whitefish with salt and pepper. Steam whitefish until opaque in center, about 10 minutes. Cool. Blend mayonnaise, horseradish and chopped tarragon in medium bowl. Flake fish coarsely; fold into dressing. Season with salt and pepper. Cover and chill 1 day to blend flavors.


Drain half of coleslaw in sieve (reserve remainder for another use). Line eight 2/3-cup ramekins or custard cups with plastic wrap, leaving overhang. Pack 1/4 cup whitefish salad into 1 side of each ramekin; pack 1/4 cup drained coleslaw next to whitefish. (Can be made 4 hours ahead. Cover; chill.) Turn molds out onto plates; peel off plastic.

Makes 8 servings.


3 large eggs
3 tablespoons warm water
5 pieces of matza
1 tablespoon olive oil
3 medium leeks (white and light green parts only), diced
2 large cloves of garlic, minced
8 large zucchinis, peeled and coarsely grated
6 scallions, trimmed and chopped
2-1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper

Preheat oven to 350 degrees F. Lightly oil an 11x7-inch baking dish. In a large bowl, whisk together eggs and water. Break matzah into 1-inch pieces. Add to eggs and toss to coat. Let stand for 15 minutes, stirring occasionally. Meanwhile in a 12-inch skillet, heat oil over medium heat. Add leeks and cook, stirring for two minutes. Stir in garlic. Add zucchini and cook for 4 minutes more. Remove from heat and stir in scallions, salt and pepper. Add vegetable mixture to soaked matzah and mix well. Spoon mixture
into prepared baking dish. Bake for 35 minutes or until top is firm to touch. Remove from oven and let cool for 5 minutes. Serve warm. Makes 8 servings.


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