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1 red pepper, thinly sliced
1 green pepper, thinly sliced
1 jalapeno, chopped
1 (10 ounce) package coleslaw
¼ cup vinegar
2 tablespoons lime juice
1 teaspoon sugar
2 tablespoons oil
Salt and pepper to taste
Place red pepper, green pepper, jalapeno and coleslaw in a large bowl. Whisk together remaining ingredients. Pour into pepper and coleslaw mixture and toss.
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5 apples, thinly sliced
¼ cup sugar
1 teaspoon cinnamon
½ cup (1 stick) margarine, at room temperature
¾ cup sugar
1 can coconut macaroons, crumbled
Preheat oven to 350 degrees. Mix together apples, ¼ cup sugar and cinnamon. In a separate bowl, crumble together the margarine, sugar and macaroons. Press half this mixture into the bottom of a 9-inch round or square pan. Top with apple mixture. Sprinkle remaining macaroon mixture on top. Bake for 45 minutes.
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Crust:
1 can coconut or chocolate macaroons
¼ cup margarine, melted
Topping:
1 cup semisweet chocolate chips
1 cup white chocolate chips
½ cup coconut
½ cup walnuts
1 cup miniature marshmallows
1/3 cup chocolate syrup
Preheat oven to 350 degrees. Process macaroons to crumbs in a food processor and combine with margarine. Pat into bottom of 9 x 13-inch pan. In order, layer across the top the semisweet chocolate chips, white chocolate chips, coconut, walnuts and marshmallows. Drizzle chocolate syrup over all. Bake for30 minutes. Chill before cutting into squares.
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4 egg whites
1 teaspoon vanilla
1 cup superfine sugar
Chocolate Ganache:
6 ounces bittersweet chocolate, broken in pieces
1/2 cup scalded pareve whip
Preheat oven to 225 degrees. Beat whites until foamy in an electric mixer. Add vanilla. While continuing to beat, add sugar one tablespoon at a time. When the mixture stands in stiff peaks on the beater, it is ready for baking. Fill a pastry bag with mixture and pipe onto parchment covered baking sheet, using star tip to create kisses or drop by the tablespoon. Bake about 1 hour or longer, depending on the size. Do not remove from the oven at once, but turn off the oven, open the door and leave them for at least 5 minutes. Cool gradually, away from a draft. Remove them from the sheet when cool.
To prepare chocolate ganache, pour hot, scalded whip over chocolate. Blend until smooth. Cool.
To fill meringues, crush the bottom lightly with the thumb while still warm. Fill the hollows with chocolate ganache.
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This dessert has become a Pesach family tradition in our home and it is the job of our oldest daughter to make it every year.
8 ounces semisweet chocolate
½ cup (1 stick) margarine
8 eggs, separated
1 cup sugar
teaspoon vanilla
Preheat oven to 325 degrees. Melt chocolate and margarine over very low heat. Stir until smooth and set aside. Beat egg yolks with ¾ cup sugar. Gradually stir in chocolate and vanilla. Beat whites until soft peaks form. Gradually add remaining ¼ cup sugar and continue beating until stiff. Gently fold whites into chocolate mixture. Pour ¾ of batter into a 9-inch spring-form pan. Cover and refrigerate remaining batter. Bake cake for 35 minutes. Cool completely. Spread remaining batter over top of cake. Refrigerate or freeze. Serves 10-12.
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3 cups chocolate (whatever kind you like, depending on your taste preferences and if you would like it to be dairy or pareve)
1-1/2 cups toasted matzah farfel
¾ cup toasted chopped nuts (pecans, cashews, walnuts or almonds or some combination)
¼ cup dried apricots, diced
¼ cup chopped marshmallows
¼ cup dried cranberries
Melt chocolate over very low heat, stirring until smooth. Add rest of ingredients, mixing well. Line cookie sheets with waxed paper. Drop tablespoonfuls of the chocolate mixture onto the paper. Refrigerate until hardened. Remove from waxed paper and place in Ziploc bags. Store in freezer.
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8 boneless, skinless chicken breasts, pounded thin
Salt
Pepper
Matzah cake meal
3 tablespoons olive oil
6 tablespoons margarine
3 onions, sliced in rings
2 pounds of mushrooms, thinly sliced
¼ pound shiitake mushrooms, thinly sliced
¾ cup Marsala wine
1 ½ cup chicken stock
1 ½ tablespoon tomato paste
Season matzah meal with salt and pepper. Dredge chicken in matzah meal and shake off the excess.
Heat the olive oil and the margarine in a large skillet over medium heat. Brown the chicken on both sides and then take out chicken (you may have to do this in batches, so save a little oil and margarine for the second batch).
Add the onions and mushrooms to the skillet. Cook over medium-high heat for about 6 minutes or until all the liquid has evaporated. Add Marsala wine and sauté until most of the liquid evaporates, about 4 minutes.
Add the chicken stock and tomato paste and stir. Return the chicken to the pan and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes or until the chicken is cooked through. Transfer to a serving platter and top with all the onions, mushrooms and reduced sauce.
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4 tablespoons olive oil
8 to 10 boneless, skinless chicken breasts
1 onion, chopped
2 green peppers, chopped
2 red peppers, chopped
2 yellow peppers, chopped
2 carrots, chopped
1 (29 ounce) can stewed tomatoes
½ cup sliced black olives
½ cup sliced green olives
1 pound mushrooms, sliced
1 teaspoon oregano
1 teaspoon basil
¼ teaspoon pepper
Heat oil in a large skillet over a medium heat. Cook chicken until lightly browned ( 3 to 4 minutes per side). Add vegetables and spices. Sauté for 10 to 15 minutes longer.
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Crust:
2 cups grated potatoes, drained
½ teaspoon salt
1 egg
¼ cup grated onion
Preheat oven to 400 degrees. Combine crust ingredients and pat into bottom of a 9-inch pie pan. Bake for 30 minutes.
Filling:
1 onion, chopped
1 teaspoon minced garlic
2 tablespoons butter
1 medium cauliflower or broccoli, broken into florets
½ teaspoon salt
1 cup grated mozzarella cheese
2 eggs
¼ cup milk
½ teaspoon paprika
Sauté onion and garlic in butter until softened – about 5 minutes. Add cauliflower or broccoli and cook, covered for about 10 minutes. Spread over cooked crust and sprinkle cheese on top. In the meantime, beat together the eggs and milk. Pour them over the vegetable mixture and sprinkle paprika on top. Bake for about 45 minutes.
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2 – 3 pounds flanken
2 large (29 ounce) cans whole tomatoes, undrained
1 large head cabbage, chopped
1 Granny Smith apple, cut in quarters
¼ cup brown sugar
4 tablespoons lemon juice
½ teaspoon pepper
Place flanken in a large soup pot and add 4 – 5 quarts of water. Bring to a boil and remove scum. Add remaining ingredients and simmer for 2 hours.
Serves about 20.
Le Marais
The Prime Grill
Abigael's On Broadway
Basil
Tierra Sur
Finding new wines for the wine lover is challenge number one. Finding new wines that taste great and are priced for every-day consumption is an even greater challenge. The Yogev line of Israeli wines has been providing wine lovers with quality wines that are priced for weeknight meals and not only special occasions.
