Judy Zeidler's Kitchen

While enjoying my favorite foods on a recent trip to Italy, I began to think about Chanukah, even though it was only October. This was a natural association, because the Italians love to prepare foods with olive oil, and the traditional dishes served during Chanukah are fried in oil to commemorate the tiny supply of oil that burned for eight days and nights in the ancient temple — a real miracle.

Chanukah favorites include latkes and sufganiyot (deep-fried jelly-filled doughnuts). These and other Chanukah specialties will be enjoyed by many families during the eight-day holiday, which begins at sundown on Dec. 20.

Chanukah is always a festive occasion for my family. We gather together on at least one of the eight nights to celebrate with favorite foods and exchange gifts, and the children spin the dreidel, a game that dates back to ancient times.

This year, a different flavor will be added to our menu by including some of the recipes I collected in Italy with Chanukah in mind.

Olive oil is the oil of choice in Italy and a healthful one, as it is among the highest in monounsaturated fat.

The recipes I have chosen offer a wide variety of authentic Italian flavors. There is even a latke made with polenta (boiled cornmeal). Shaped into pancakes and fried in oil, it can be served with olive paste or your favorite latke topping.

Sicilian Rice Cakes, also called L’Orancini — or, as I like to call them, Risotto Latkes — are made with Italian arborio rice and filled with two Italian cheeses, tomato paste and parsley, and are hearty enough to serve as a vegetarian main course.

For an Italian sweet touch, make Farfallette (Butterfly) cookies. Ribbons of dough are twisted and tied into butterfly shapes, fried in oil and dusted with powdered sugar. Another favorite is Scavatelle, deep-fried pastries. I can’t help but think how perfect these fritters, fried in olive oil and dipped in a honey syrup, would be to serve for our Chanukah celebration.

SICILIAN RICE CAKES (RISOTTO LATKES)

1/2 cup chopped or grated mozzarella cheese
1/4 cup freshly grated Parmesan cheese
2 tablespoons minced fresh parsley
2 tablespoons tomato sauce
1 cup breadcrumbs
Risotto (recipe follows)
1/2 cup vegetable oil

Combine mozzarella, Parmesan, parsley and tomato sauce in a small bowl.

Place breadcrumbs in a shallow bowl. Sprinkle hands lightly with breadcrumbs, scoop up 1 tablespoon of Risotto in your hands and shape into a flat oval; make an indentation in the center of each with your thumb. Place 1 teaspoon of mozzarella mixture in the center and cover the oval with another tablespoon of the Risotto. Mold into 2- to 3-inch ovals, enclosing mozzarella mixture completely. Roll in breadcrumbs to coat.

Heat oil in a nonstick skillet, and fry rice cakes, a few at a time, until crisp and golden brown on all sides. Using a slotted spoon, transfer them to paper towels to drain.

Makes about 12.

RISOTTO

3 tablespoons unsalted butter
1/2 cup chopped onion
1 1/4 cups arborio rice
3 to 4 cups vegetable broth
1/4 cup whipping cream
1/4 cup freshly grated Parmesan cheese
Salt to taste
Freshly ground black pepper to taste

Melt 2 tablespoons butter in a large, heavy skillet. Add onion and sauté over medium heat until soft. Add rice and mix well with a wooden spoon. Add 1 or 2 ladles of hot broth or enough to cover the rice. Cook, stirring constantly, as the broth is absorbed. Continue adding broth, a little at a time, until the rice is tender, about 15 minutes.

Add the remaining 1 tablespoon butter, whipping cream and Parmesan cheese. Season to taste with salt and pepper. Continue cooking 2 to 3 minutes longer. Cool.

Makes 4 to 6 servings.

POLENTA FRITTA (CORNMEAL LATKES)

2 1/2 quarts milk or water
2 1/2 cups coarse yellow cornmeal
2 teaspoons salt or to taste
Freshly ground pepper to taste
1/2 cup olive or vegetable oil
1 jar (6 ounces) olive paste

Bring milk to a boil in a large, heavy saucepan. Pour the cornmeal in slowly, in a thin stream, stirring constantly. Add salt and pepper, reduce the heat to low, and cook, stirring frequently, until the liquid has absorbed and the cornmeal is thick, about 30 minutes.

Wet a large cutting board with water; spread the cooked polenta evenly over the surface with a wet spatula to a thickness of 1/2 inch. Set aside until completely cooled.

Cut polenta into 3-inch rounds with a cookie cutter.

In a nonstick skillet, heat 1/4 inch of oil and fry the latkes until golden brown on both sides. Spread with olive paste.

Makes 24 Risotto Latkes.

FARFALLETTE DOLCE (SWEET BUTTERFLIES)

2 egg yolks
1/3 cup granulated sugar
1 teaspoon lemon
juice
1/4 cup milk
1 tablespoon sweet wine
1 tablespoon olive oil
1 1/2 cups flour
1/4 teaspoon salt
Vegetable oil for frying
Powdered sugar

Beat egg yolks in a large bowl. Blend in granulated sugar. Add lemon juice, milk, wine and olive oil. Gradually add flour and salt, mixing well after each addition.

Knead dough on a floured board until smooth. Cover with a towel and let rest for 30 minutes.

Roll dough out very thin. With pastry cutter or sharp knife, cut dough into strips 6 inches long and 3/4 inches wide. Tie each strip into a knot to make butterfly shapes.

Heat vegetable oil to 370 F in a deep fryer or deep, heavy pot. Fry pastries until golden brown on both sides, turning once, being careful not to crowd. Remove with slotted spoon and drain on paper towels. Cool. Place on a large platter. Sprinkle with powdered sugar.

Makes 2 dozen.

SCAVATELLE (FRIED PASTRIES)

1 cup plus 2 tablespoons water
1 cinnamon stick
1 tablespoon olive oil
Peel of 1/2 lemon
1 tablespoon sugar
Pinch salt
1 cup flour
Honey Syrup (recipe follows)
Olive oil for frying

Place water, cinnamon stick, olive oil, lemon peel, sugar and salt in a saucepan. Bring to a boil and cook for 2 or 3 minutes. Remove peel and cinnamon stick. Add flour all at once and, using a wooden spoon, mix until dough comes together. It will be lumpy.

Spoon dough onto a floured board, punch down, and knead into a flat disc to remove lumps. Pull off pieces of dough and roll out into thin ropes. Cut into 6-inch ropes and, working with one rope, bring one end of the rope around to form a loop, crossing over the other end (leaving 1-inch ends) and pinching to resemble a bow tie. Place on paper towels and cover with a clean, dry dish towel.

Heat oil in a deep fryer or heavy saucepan and fry pastries until browned. Dip in Honey Syrup and serve at once.

Makes about 4 dozen.

HONEY SYRUP

1/4 cup honey
1 tablespoon sugar
Peel of 1/2 lemon
1 tablespoon water

Place honey, sugar, lemon peel and water in a saucepan. Mix well, simmer over low heat, and discard lemon peel.

Makes about 1/4 cup.

Whether you call it Thanksgiving or Turkey Day, the holiday is a festive time for American Jewish families to enjoy the best of both heritages — hearty American food and an occasion to give thanks for blessings.

When it comes to the Thanksgiving menu, I like to plan a lot of old-fashioned farmhouse food with a few innovative ideas. Begin your dinner with an espresso-size cup of Pumpkin Soup garnished with a sprinkling of pumpkin or pomegranate seeds. Serve muffins with cranberry sauce in the center — it will be a surprise when your guests break them open.

Everyone enjoys a handsome, golden-brown, roasted turkey. If my family had to choose the stuffing for the turkey, it would be Grandma Mollie’s Vegetable Stuffing. My mother was proud of her stuffing and used it with chicken as well as turkey. She did not cook the ingredients separately, but mixed everything together and placed it in the bird. I have found that sautéing the vegetables first allows them to cook more evenly and gives the flavors a chance to blend. I have added raisins for a sweeter taste that’s especially festive for the holiday.

Red Cabbage With Apples adds a sweet and tangy flavor to the meal, and its purple color is the first thing you notice. Adding a splash of something acidic — vinegar, red wine or lemon juice — helps maintain the purple color, which often disappears during cooking.

The baking and much of the rest of the menu can be started days in advance to allow time to arrange the table with festive Thanksgiving decorations. They can be as simple as autumn leaves in a vase; an assortment of pumpkins and squash; or a cornucopia of polished apples, grapes and nuts.

We pour cider for the children and a light red wine for the grownups, and catch up on all the news while enjoying our family feast.

For the perfect ending to your dinner, serve an assortment of desserts, including Chocolate Raspberry Brownies and a Cranberry Meringue Tart.

PUMPKIN SOUP

3 tablespoons unsalted margarine
1 large onion, thinly sliced
1 leek, white part only, cleaned and thinly sliced
1 garlic clove, minced
1 tart apple, peeled and thinly sliced
4 cups peeled and thinly sliced pumpkin (if not available, use banana squash or Hubbard squash)
6 cups chicken or vegetable stock
Pinch nutmeg
Salt
Freshly ground black pepper
1 cup toasted pumpkin seeds or pomegranate seeds

In a heavy saucepan, heat the margarine and sauté the onion, leek and garlic until tender. Add the apple and pumpkin slices and sauté for 3 minutes or until tender. Add the stock, bring to a boil, and simmer for 20 minutes.

With a slotted spoon, transfer the pumpkin mixture into a food processor. Process the mixture, slowly adding the broth 1 cup at a time, until puréed. Return the puréed mixture to the saucepan and simmer briskly for 10 minutes, or until the soup thickens. Season to taste with nutmeg, salt and pepper. Ladle into heated cappuccino cups or soup bowls and sprinkle with toasted pumpkin seeds or pomegranate seeds.

Makes 8 to 10 servings.

CRANBERRY MUFFIN SURPRISES

1 1/2 cups flour
1/2 cup whole wheat flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 pound (1 stick) unsalted margarine, melted and cooled to room temperature
3/4 cup orange juice, at room temperature
1/4 cup unsulphured molasses
1 large egg
1/4 cup whole-berry cranberry sauce

Preheat oven to 400 F. Lightly grease a 12-cup muffin pan and set aside.

In a large bowl, combine both flours, sugar, baking powder, baking soda and salt; blend well.

In a medium bowl, mix margarine, orange juice, molasses and egg with a wire whisk until well blended. Stir the egg mixture into the flour mixture just until combined.

Spoon one heaping tablespoonful of batter into each of the prepared muffin cups. Make a small indentation in the batter with your finger or the handle of a wooden spoon. Carefully fill each indentation with about a measuring teaspoon of cranberry sauce, making sure the sauce is in the center of the batter and not touching the sides of the cups. Gently spoon on the remaining batter, trying not to disturb the sauce.

Bake in preheated oven for 20 minutes or until golden brown. Cool muffins in the pan for 5 minutes, then turn out onto a wire rack to cool completely, or serve while hot.

Makes 12 muffins.

TURKEY WITH VEGETABLE STUFFING

1 turkey (15 to 20 pounds)
Grandma Mollie’s Vegetable Stuffing (recipe follows)
1/4 cup safflower or vegetable oil
1 cup apricot preserves
Salt
Freshly ground black pepper
Preheat oven to 325 F.

Clean the fully thawed turkey and pat it dry with paper towels. Spoon the cooled stuffing into both cavities and close with a needle and thread or skewers. Rub the outside of the turkey with the oil and apricot preserves and sprinkle with salt and pepper.

Grease the inside (unprinted side) of a large brown paper bag, or use a large plastic baking bag. Place the turkey, neck first and breast down, inside the bag. For a paper bag, fold the open ends and seal it with paper clips or staples; if using a plastic baking bag, tie it with plastic ties supplied in the package. Place the turkey on a large rack inside a roasting pan lined with heavy-duty foil. Roast in preheated oven for 3 hours or more, depending on the size of the turkey. (See suggested cooking times below.)

About 30 minutes before the turkey is done, make a slit in the bag under the turkey and let the liquid drain into a saucepan. When all the juices are poured off, remove the bag and turn the turkey over, breast side up. Return the turkey to the oven to brown for the remaining cooking time. Skim the fat that forms from the juices, discard fat, and heat the juices. Remove the stuffing and transfer to a heated bowl. Carve the turkey and arrange the slices, legs and wings on a large platter. Serve the juices in a gravy boat.

Suggested Cooking Time for Stuffed Turkeys:

10 to 12 pounds: 3 to 3 1/2 hours
14 to 16 pounds: 4 to 5 hours
18 to 20 pounds: 5 to 6 hours

GRANDMA MOLLIE’S VEGETABLE STUFFING

1/4 cup olive oil
3 medium onions, finely chopped
3 garlic cloves, minced
4 celery stalks, finely chopped
1 bunch carrots, peeled and grated
1 parsnip, peeled and grated
2 large zucchinis, grated
1/2 cup minced fresh parsley
1/2 to 1 cup golden raisins, plumped in water, sweet wine or apple juice, and drained
8 to 10 mushrooms, chopped
2 to 3 tablespoons uncooked quick or old-fashioned oats
2 to 3 tablespoons flour
2 to 3 tablespoons bread crumbs
1/4 cup dry red wine
Salt
Freshly ground black pepper

In a large heavy skillet, heat the oil and sauté the onions and garlic until transparent. Add celery, carrots, parsnip and zucchini; toss well. Sauté for 5 minutes, until the vegetables begin to soften. Add parsley, raisins and mushrooms; mix thoroughly. Simmer 5 minutes. Blend in 1 tablespoon at a time of the oats, flour and bread crumbs, until the mixture holds together. Add wine and mix well. Season with salt and pepper to taste.

RED CABBAGE WITH APPLES

1 large red cabbage (2 1/2 pounds)
2/3 cup wine vinegar
2 tablespoons sugar
2 teaspoons salt
2 tablespoons unsalted margarine
2 apples, peeled, cored and thinly sliced
1 small onion, chopped
1 whole onion, peeled and pierced with 2 cloves
1 bay leaf, crushed
5 cups boiling water
3 tablespoons dry red wine
3 tablespoons red currant jelly
Salt and freshly ground black pepper to taste

Wash cabbage under cold water and cut into quarters. Cut into 1/8-inch shreds. Drop into a large bowl and sprinkle with vinegar, sugar and salt. Toss with a wooden spoon.

In a large (5-quart) saucepan, melt the margarine and sauté the apple slices and chopped onion for 5 minutes or until the apple slices are lightly browned. Add cabbage, whole onion and bay leaf. Stir thoroughly and pour in the boiling water. Bring to a boil over high heat, stirring occasionally, and reduce heat to simmer. Cook, partially covered, 1 to 1 1/2 hours or until cabbage is just tender, stirring frequently with a wooden spoon. Remove the whole onion and bay leaf. Stir in the wine and currant jelly and season to taste with salt and freshly ground black pepper. Serve hot.

Makes 8 to 10 servings.

CHOCOLATE-RASPBERRY BROWNIES

1/4 pound unsalted margarine
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup raspberry preserves
2 ounces unsweetened chocolate, melted
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup toasted, chopped pecans
Powdered sugar (optional)
Toasted pecan halves for garnish

Preheat oven to 350 F. Grease an 8- or 9-inch square baking pan and set aside.

In the bowl of an electric mixer, blend the margarine and granulated sugar. Beat in eggs and vanilla. Add preserves and melted chocolate; mix well. In a medium bowl, combine flour, baking powder and salt; blend into the margarine-egg mixture until smooth. Fold in chopped pecans.

Pour batter into prepared baking pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool. Top with powdered sugar and garnish with toasted pecan halves.

Makes about 16 brownies.

CRANBERRY MERINGUE TART

The secret of making a crisp tart is to cook the filling first, then cool it, and spoon it into a prebaked, cooled tart shell. Then top with meringue, place under the broiler or bake in the oven until toasted. If the crust browns too quickly, simply cut a round of foil to fit the tart, cutting a large hole in the center to expose the filling. This keeps the crust from burning.

FILLING:

4 cups fresh cranberries
2/3 cup orange juice
1 tablespoon grated orange peel
2 cups light brown sugar

MERINGUE:

3 egg whites
Pinch salt
3/4 cup granulated sugar
1 (11-inch) prebaked Sweet Pastry Tart Shell (recipe follows)
Preheat oven to 350 F.

To make filling: In a large, heavy skillet, combine cranberries, orange juice, orange peel and 1 1/2 cups brown sugar. Bring to a boil, stirring until brown sugar dissolves, and simmer, uncovered, 10 to 15 minutes, stirring occasionally. Cranberries will pop and become very soft. Blend in remaining 1/2 cup brown sugar and continue cooking 5 minutes longer. Cool. Spoon into prebaked Sweet Pastry Tart Shell.

To make meringue: In a large mixing bowl, beat egg whites with salt until soft peaks form. Add granulated sugar, a little at a time, beating well until stiff peaks form.

Fit a pastry tube with a decorative tip; fill the bag with the meringue.

Cover the cranberry filling completely with meringue rosettes, including the edge of the crust.

Bake for 10 to 15 minutes or place under the broiler, watching carefully, until meringue is lightly toasted.

Makes 6 to 8 servings.

SWEET PASTRY TART SHELL

1 1/2 cups flour
1/2 teaspoon salt
1/3 cup powdered sugar
1/2 cup unsalted margarine, cut into small pieces
3 tablespoons water or milk

In a large mixing bowl, combine flour, salt and sugar. Cut in the margarine until the mixture is crumbly. Blend in the water or milk just until the dough begins to come together. Do not over-mix.

Knead the dough into a ball, wrap in waxed paper, and chill for at least 10 minutes in the refrigerator.

Roll pastry out, between 2 large sheets of floured waxed paper, to a round large enough to cover and overlap an 11-inch tart pan with a removable bottom. For easier handling, fold pastry in half before transferring it to the pan. (The waxed paper prevents the pastry from sticking together.)

Lift the pastry from the bottom sheet of waxed paper and place on half of the tart pan. Unfold the pastry and remove the other sheet of waxed paper that covers it. (At this point, the pastry can be covered with plastic wrap and foil and stored in the refrigerator, or freezer for several days.)

Preheat oven to 375 F.

Bring the pastry to room temperature. Spread a light coating of margarine on a sheet of waxed paper and place it, coated side down, inside of the pastry, overlapping around the outside. Cover with another sheet of waxed paper, with the cut ends in the opposite direction. Fill the center of the waxed-paper-lined tart shell with uncooked rice or pie weights. Bake for 15 to 20 minutes, until the edges of the pastry begin to brown. Carefully remove the waxed paper with the rice or pie weights and continue baking until the bottom of the pastry is lightly browned. Remove from the oven and cool completely before filling.

Apples, honey and a freshly baked round challah are traditionally served at the beginning of our Rosh Hashanah dinner. The shape of the challah represents unending happiness, and foods sweetened with honey symbolize a sweet and happy new year ahead.

Just before Rosh Hashanah, I start thinking of recipes featuring apples and honey, and what better way to combine them but in an assortment of desserts?

Apples come in so many colors, shapes and sizes, and their flavor can range from crisp and tart to soft and sweet. You can use most apples for baking, but the different varieties produce different results. And when it comes to honey, you will find the best selection of honey at the local farmers markets. Even hard-to-find varieties such as chestnut or buckwheat honey, which are dark in color and have a pungent malt flavor, are available.

Over the years, I have prepared many different apple-honey desserts, but this year I have asked chefs, family and friends to share their favorites.

Amy Tidus Zeidler, my daughter-in-law, shared her grandmother’s recipe for their family’s Apple Cake.

“It’s very simple and easy to make,” she said. “Grandma was a great baker and often didn’t use a recipe, but this is what my mom and I have come up with to replicate it.”

Growing up in Los Angeles, she said it was special when her grandparents, who lived on the East Coast, would come to visit several times a year.

“Some of my fondest memories of my grandmother were when she baked for us. My brothers and I loved her cookies and cakes, but the apple cake was our favorite,” she added.

Apple Rosemary Tart is a new find from chef Bruce Marder’s new bakery, Red Rooster, in Santa Monica. A delicious pie crust is filled with sliced apples and rosemary, then topped with crisscrossing strips of pie dough resembling latticework, creating a dramatic effect. As intimidating as it might look, making a lattice pie crust top is actually quite easy to do.

Josiah Citrin, chef/owner of Melisse restaurant in Santa Monica, shares a recipe for Apple Tart “Classique,” from his new cookbook, “Pursuit of Excellence.”” The recipe makes four individual tarts and can be doubled. I have also included his recipe for Crème Fraîche Ice Cream, or it can be garnished with whipped cream.

Our family standby, baked apple, is a perfect Rosh Hashanah dessert and is simple to make. Serve it with a scoop of ice cream on the side, or, for an Italian touch, top it with sabayon sauce accented with honey.

GRANDMA MARTHA’S APPLE CAKE

Topping:
1/4 cup sugar
3 teaspoons ground cinnamon
1/4 cup chopped pecans or walnuts

Batter:
1/2 pound unsalted butter
3/4 cup sugar
2 eggs
1 1/2 cups flour
2 teaspoons baking powder
1/2 cup milk
2 large Granny Smith apples, peeled and sliced thinly
4 tablespoons honey

Preheat oven to 375 F.

Brush an 8-by-8-inch pan with butter and flour and set aside.

For topping, in a small bowl, combine the sugar, cinnamon and nuts; set aside.

For batter, in the large bowl of an electric mixer, blend the butter and sugar until fluffy. Add eggs and mix well. Combine flour and baking powder and add to batter alternately with the milk; mix well. Pour into prepared pan. Arrange sliced apples over the top, sprinkle with prepared topping and drizzle with honey.

Bake for 25 to 35 minutes, until a toothpick inserted in the center comes out clean.

Makes 8 to 10 servings.

APPLE ROSEMARY TART

For a flakier crust, it is important to mix the ingredients just until they begin to form a ball (do not overmix).

Pie crust:
3 cups flour
1/2 teaspoon salt
1 tablespoon sugar
8 ounces unsalted butter
1/2 cup ice water

Filling:
2 ounces unsalted butter
10 Fuji apples, peeled, cored, diced in 1-inch squares
Juice of 1 lemon
2 tablespoons honey
1 1/2 cups granulated sugar
1 tablespoon chopped fresh rosemary
Pinch cinnamon
Pinch sea salt
2 tablespoons cornstarch
2 tablespoons water
1 egg yolk mixed with 1 tablespoon water
Granulated sugar to sprinkle on crust

Preheat oven to 325 F.

For pie crust, in the bowl of a food processor, combine the flour, salt and sugar; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal with pea-size pieces of butter. Add ice water 1 tablespoon at a time, pulsing until mixture just begins to clump together. Remove dough from machine and divide in half. Knead each half into a flat disc.

Roll out 1 disc to fit a 9-inch pie dish. Lightly press it into the pie dish, leaving enough dough to hang over the edge. Refrigerate for 1 hour.

Roll out the other disc of dough, cut into 1/2-inch strips, and form strips into a lattice top. Arrange on wax paper, cover with plastic wrap, and refrigerate for 1 hour.

Place a sheet of wax paper on top of crust in prepared pie dish and fill with pie weights, rice or beans. Bake in preheated oven for 20 minutes. Remove weights and wax paper; bake 10 minutes longer or until golden brown. Let cool.

For filling, melt butter in a large sauté pan. Add apples, lemon juice, honey, sugar, rosemary, cinnamon and salt; sauté for 20 minutes until soft. Mix cornstarch with water, stirring until all lumps disappear, and add to apple mixture; simmer for 10 minutes. Let cool.

Spoon the apple filling into partially baked piecrust. Brush edge of crust with egg yolk/water mixture. Invert unbaked lattice top onto baked crust. Press edges together and trim to fit pie dish. Brush lattice top with egg yolk/water mixture and sprinkle with sugar.

Place tart on a cookie sheet and bake for 30 to 40 minutes until golden brown.

Makes 6 to 8 servings.

APPLE TART CLASSIQUE

Crème Fraîche Ice Cream:
4 cups whole milk
11 egg yolks
1 1/4 cups granulated sugar
Pinch ground cinnamon
1 2/3 cups crème fraîche

Apple Tart:
1 sheet puff pastry (12 by 12 inches)
4 large pink lady apples, peeled
1/2 cup clarified butter
1/2 cup powdered sugar

Caramel Sauce:
1 cup granulated sugar
1 teaspoon honey
1/4 cup water
1/2 cup heavy cream
1/4 pound unsalted butter, cut into medium dice
2 teaspoons fleur de sel

For ice cream, bring the milk to a boil in a medium pot over high heat. In a medium bowl, lightly whisk together the yolks, sugar and cinnamon. Slowly whisk the boiled milk into the yolk mixture. Strain the mixture through a chinois and into a stainless steel bowl; set that bowl over a bowl of ice. Stir to chill. Whisk in the crème fraîche. Churn the mix in an ice cream maker and reserve in the freezer.

For apple tart, lay the puff pastry on a flat surface. Cut out four circles using a 4 1/2-inch cookie cutter. Place the pastry circles on a baking sheet lined with parchment paper, spacing them at least 1 inch apart. Put the tray into the freezer until the pastry is hard.

Using an apple corer, remove the cores from the apples. Cut the apples in half down the core. Slice the apples on a mandolin slicer into 1/8-inch-thick half-rings.

Preheat oven to 350 F.

Arrange the apple slices by fanning them out on the frozen puff pastry. Brush each apple tart with some of the clarified butter, and dust with some of the powdered sugar. Bake the tarts for 15 minutes. Brush the tarts again with clarified butter, dust with powdered sugar and bake for another 15 minutes. Repeat this process two more times for a total of four coatings and dustings and 60 minutes of baking time.

For caramel sauce, in a medium saucepan, combine the sugar, honey and water. Put the pan over high heat and let the sugar boil until it turns brown (about 12 minutes). Once the sugar has reached a caramel stage, remove the pan from the heat and, in a gentle stream, carefully whisk in the cream. Whisk in the butter a few pieces at a time. Add the fleur de sel, mix well and strain through a chinois. Keep warm. (If making a few days in advance, refrigerate, then reheat in the microwave when ready to serve.)

To serve, heat the apple tarts in a preheated 350 F oven for 7 minutes. Heat the caramel sauce in a small saucepan. Place a tart on the center of each plate and spoon the caramel sauce around the edge of the tart. Place a quenelle of the Crème Fraîche Ice Cream on top of the tarts and dust with powdered sugar.

Makes 4 servings.

OLD-FASHIONED HONEY BAKED APPLES

1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup sugar
6 Granny Smith or Rome Beauty apples, equal size
2 tablespoons unsalted butter, cut into 6 teaspoon-size pieces
1/4 cup honey
1 cup apple juice
6 sprigs fresh mint, optional

Preheat oven to 325 F.

In a small bowl, combine cinnamon, nutmeg and sugar; set aside.

Core the apples, making sure not to puncture the bottom of the apples so the juices will remain. Remove skin from 1/2 inch around top of each apple at the opening. Fill each cavity with an equal amount of the cinnamon-sugar mixture. Top each apple with a drizzle of honey and a teaspoon of butter.

Place apples in casserole dish and pour apple juice and any remaining honey around them. Cover with aluminum foil and bake for about 45 minutes or until tender when pierced with a fork. Remove from the oven, garnish with fresh mint, drizzle with additional honey, and serve.

Makes 6 servings.

Judy Zeidler is the author of “Italy Cooks,” based on 35 years of travel to Italy, “The Gourmet Jewish Cook” (Morrow, 1988) and “The International Deli Cookbook” (Chronicle, 1994). She teaches cooking classes through American Jewish University’s Whizin Center for Continuing Education. Her Web site is judyzeidler.com.

A version of this article appeared in print.

http://www.jewishjournal.com/food/article/how_sweet_it_is_20110921/

As the sound of the shofar officially closes the long day of Yom Kippur prayer, people head home a little weary but spiritually uplifted. It has been a tradition for our family to gather upon returning from synagogue for a break-the-fast meal. It began when our children were growing up, and we prepared a light brunch-style dairy supper.

In many Jewish homes, a favorite way to break the Yom Kippur fast is with a buffet table filled with easy-to-serve appetizers that guests can nibble when they return after a long day of prayer and fasting. Most of the food can be prepared in advance and put on the table quickly. No one wants to spend time in the kitchen while suffering from acute hunger pangs. The transition from fast to feast should be a gradual one. Begin with tea flavored with lemon and honey, or a glass of wine served with challah (egg bread) and honey cake.

Last year, we served mini Russian blini (blintzes) with smoked salmon and salmon caviar topped with sour cream. The recipe for the blini is not difficult and can be prepared in advance. I use a pan with seven shallow wells that is made just for this, but a nonstick frying pan will do as well. Cured or smoked salmon and salmon caviar helps replenish some of the salt lost after fasting for 24 hours.

I still remember what I was told by my parents: “After the Yom Kippur fast, our bodies need salt.” So our break-the-fast dinners always included smoked salmon and pickled herring. I’m not sure whether modern science agrees, but to be safe I’ve included Grandma Gene’s special recipe for Chopped Herring. It contains onion, apple, chopped hard-cooked egg and lots of love.

I can’t resist adding a few new ideas to the break-the-fast menu. This year I will serve a Vegetable Frittata that was inspired by a dish that is served at Cora’s, a small coffee shop in Santa Monica. The frittata is made in advance and heated when ordered. Filled with red peppers, onions and zucchini, it adds color to the buffet table. Prepare the frittata ahead of time, refrigerate, and serve at room temperature or heat in the oven just before serving.

Traditional Honey Cake is a holiday staple, symbolizing a sweet new year, but I continue to develop new recipes to make it better. This is one of the most delicious I have ever tasted, and even if you are not a big fan of honey cake, I think you will enjoy this one.

The children always enjoy crisp cookies at the end of the meal, and these crunchy Sesame-Honey Thins are perfect. I suggest orange blossom honey or any light honey for the recipe, as a strong flavor tends to overpower these delicate, paper-thin cookies. Make the dough mixture in advance, and store them in the refrigerator until baking.

CORN BLINIS WITH SMOKED SALMON OR SALMON CAVIAR

1 1/2 cups fresh corn kernels (boiled) or frozen corn, defrosted
3 eggs
1/4 cup plus 2 tablespoons flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon olive oil
1/4 pound smoked salmon or salmon caviar
1/4 cup sour cream or crème fraiche
3 tablespoons minced fresh chives

Place the corn in a food processor and pulse a few times. Add the eggs, flour, salt and pepper, and process until smooth.

Brush a large nonstick skillet with olive oil (or use a heavy cast-iron skillet with seven pancake wells), and heat over medium heat until hot. Working in batches, drop the batter in by tablespoon and cook until golden brown, about 20 seconds a side.

Top each pancake with smoked salmon or salmon caviar and sour cream. Sprinkle with chives and serve immediately.

Makes about 24 servings.

GRANDMA’S CHOPPED HERRING

For almost every holiday gathering, Grandma Gene would arrive at the front door bearing a large glass bowl filled with chopped herring, along with her corn rye bread. She always finished garnishing the herring when she arrived, and then would serve it with pride. It took many years to convince her to part with the recipe. Finally, I sat there one day when she made it, measuring and taking notes as she prepared the dish.

1 pound schmaltz herring fillets or 1 jar (1 pound) pickled herring fillets in wine sauce
2 slices challah or egg bread
1 medium onion, cut into quarters
1 green apple, peeled, cored and sliced
2 hard-boiled eggs
4 teaspoons vinegar
2 or 3 tablespoons safflower or vegetable oil

Soak the herring in cold water overnight. Drain well. Bone and skin the herring and cut it into pieces. Soak the challah in cold water for a few minutes and squeeze out the water.

Place the herring, challah, onion and apple in a food grinder and grind. Chop the hard-boiled egg whites and combine with 3 teaspoons of the vinegar. Mix the whites into the herring mixture. Spread the chopped herring on a platter. Mash the egg yolks with the remaining 1 teaspoon vinegar and spread over the top of the chopped herring. Cover with plastic wrap and chill. Just before serving, drizzle the oil over the top. Serve with thinly sliced corn rye bread.

Makes about 8 to 10 servings.

VEGETABLE FRITTATA

2 tablespoons olive oil
1 medium red onion, chopped
1 red bell pepper, coarsely chopped
1 medium zucchini, cut into small cubes
Salt and freshly ground black pepper, to taste
6 large eggs
3/4 cup grated Parmesan cheese

Heat the olive oil in a nonstick skillet, brushing sides of skillet, over medium-high heat. Add onion, bell pepper and zucchini; sauté until soft. Add salt and pepper, to taste.

Whisk the eggs in a bowl, blending well. Pour egg mixture over hot vegetables in the skillet; stir gently to combine. Reduce heat to medium-low. Cook, without stirring, until eggs are set on bottom, about 5 minutes.

Sprinkle half of the cheese over frittata. Place under broiler and broil until cheese melts, about 2 minutes.

Sprinkle remaining cheese on top, cut frittata into wedges, and serve.

Makes 6 servings.

NEW CLASSIC HONEY CAKE

Olive oil for loaf pans
1/2 cup finely ground almonds
1 3/4 cups honey
1 cup strong brewed coffee
1/2 cup currants
3 tablespoons brandy
1/4 cup olive oil
1 1/4 cups brown sugar, packed
4 eggs
3 1/2 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 cup sliced almonds
1 tablespoon grated orange zest

Brush two 9-by-5-inch loaf pans with olive oil.

In a saucepan, combine the honey and coffee; bring to a boil and cool. Soak the currants in the brandy.

Preheat the oven to 300 F.

In the bowl of an electric mixer, blend the ¼ cup olive oil, brown sugar and eggs. Combine the flour, baking powder, baking soda, salt and spices. Add the dry ingredients alternately with the honey/coffee mixture to the egg mixture, stirring after each addition. Fold in the currants, almonds and orange zest.

Pour the batter into the prepared loaf pans and bake for 1 hour; the top will be sticky, but a toothpick inserted into the center should come out clean.

Makes 2 loaves, 8 to 10 servings each.

SESAME-HONEY THINS

3/4 cup unsalted butter or margarine, cut into pieces
1 1/2 cups dark brown sugar, firmly packed
1/4 cup orange-flavored honey
1 teaspoon vanilla extract
1 egg
1/2 cup sesame seeds
1 cup flour
1/4 teaspoon salt

In the large bowl of an electric mixer, cream the butter, brown sugar, honey and vanilla until light and fluffy. Blend in the egg and sesame seeds. Add the flour and salt; beat until smooth. (You may cover the dough with plastic wrap and store in the refrigerator or freezer for later use.)

Preheat the oven to 350 F.

Spoon small marble-size mounds of dough 2 inches apart onto a lightly oiled, foil-lined or silicone baking sheet. Bake for 5 minutes, until the cookies begin to brown around the edges. Cool on the baking sheet. When the cookies harden, carefully peel them off.

Store in an airtight container with foil between the layers.

Makes about 8 dozen.

Rosh Hashanah, the Jewish New Year, is a holiday full of hope and optimism as well as apples, honey and round challahs.

Many of the traditional dishes that are served feature honey and apples to assure “a sweet new year.” It is said the custom of eating apples, a fruit whose fragrance is associated with the Garden of Eden, forecasts a New Year that will be smooth, sweet and well-rounded. Other holiday foods with special meanings include fish (immortality) and pomegranates (fertility).

We always serve a round challah, symbolizing unending happiness, along with apple slices dipped in honey to greet our family and friends. I love the way some synagogues now have a ritual of serving apples and honey as the congregants leave Rosh Hashanah services on their way home to their family dinner.

Our traditional round challah has a new look this year. Combined with whole wheat flour — which adds wonderful flavor, texture and aroma — apples and honey, it is covered with sesame seeds, braided and baked in a ring. We leave a hole in the center, where a bowl of honey is placed for dipping.

When I was growing up, holiday dinners meant roast chicken, always baked in tomato sauce, with onions, carrots, celery and potatoes; the recipe never changed. Following the Rosh Hashanah theme, I have included a delicious roast chicken recipe baked with apples and honey. It is a perfect main course, as it can be prepared in advance and served warm or cold.

Kreplach, another traditional holiday food, is said to date back to the 12th century, and each country seems to have its own version of a filled egg-noodle dough, whether fried, boiled in soup or steamed. Some think that the dish originated in China and worked its way via the trade routes to Europe. This year, I am making apple-filled kreplach that are served with honey as an accompaniment to the main course.

My husband and his cousin remember, when they were growing up in Boyle Heights, their bubbe (grandmother) making kreplach during the holidays. She worked in the kitchen early in the morning, rolling out the dough on a wooden board that she put on the kitchen table, and cut each square by hand. They reminisced that Bubbe would serve these kreplach, filled with kasha and roast meat, in a clear chicken soup.

The dessert, Macaroon Apple Cake, tastes like an exotic Scandinavian pastry but can be made the day before and stored in the refrigerator. Apples and strawberry preserves are topped with a crunchy nut crust — made with crushed macaroons and almonds — that gives it a subtle flavor you’d think came from marzipan.

A word about apples

• Look for apples that are firm and bright in color. Avoid any that feel soft or have bruised areas.
• Depending on the variety, apples will keep two weeks or more in the refrigerator.
• After slicing, green apples do not turn brown as rapidly as red apples.
• Cook apples in a stainless steel, enamel or glass saucepan.
• Peel apples with a stainless steel vegetable peeler or knife.
• Granny Smith and Pippin apples are firm and tart and require more baking or cooking time; they also require more sugar.
• Red or Golden Delicious apples need less sugar and take less time to cook.
• Rome Beauty apples hold their shape and are good for baking.

APPLE-STUDDED CHALLAH

1 package active dry yeast
1 1/2 cups warm water (110-115 F)
Pinch sugar
3 eggs
1/3 cup honey
1/4 cup unsalted margarine, melted
1 tablespoon kosher salt
1/8 teaspoon ground saffron (optional)
2 tablespoons brandy
4 to 5 cups unbleached flour
2 cups whole wheat flour
1 cup diced apples, tossed with 1 tablespoon flour

Oil
Yellow corn meal
1 egg white, lightly beaten
Sesame seeds
Dissolve yeast in 1/2 cup warm water with a pinch of sugar.

In the bowl of an electric mixer, beat together eggs, honey and margarine. Add remaining 1 cup warm water, salt, saffron and brandy; blend well. Blend in the yeast mixture. Add 1 cup unbleached flour and mix well. Continue adding 1 cup unbleached flour together with 1/2 cup whole wheat flour, blending after each addition, until all the whole wheat flour and enough of the unbleached flour is incorporated to make a dough that is thick enough to work by hand.

Spread 2 cups of the remaining unbleached flour onto a pastry board; place the dough on the board and knead for 5 to 10 minutes, gradually incorporating the apples and enough of the remaining unbleached flour to make a smooth and elastic dough. Place the dough in an oiled bowl, and oil the top of the dough. Cover with a towel and let rise in a warm place until doubled in size, about 2 hours.

Divide the dough into three equal parts. Form each one into a long rope, braid the ropes together, and seal the ends by pinching, then join both ends to form a ring.

Preheat the oven to 375 F.

Line a heavy baking sheet with foil or a silicone baking mat; brush with oil and sprinkle with corn meal. Place the challah onto the prepared baking sheet. Cover with a towel and let rise in a warm place until doubled, about 30 minutes. Brush the loaf with beaten egg white and sprinkle with sesame seeds.

Bake in preheated oven for 30 to 40 minutes until golden brown. Cool on a rack. Serve with a bowl of honey.

Makes 1 extra-large round challah or 2 small challahs.

HONEY-GLAZED ROAST CHICKEN WITH APPLES

1 fresh whole chicken (3 1/2 to 4 1/2 pounds)
1 apple, cut in quarters
1 onion, cut in quarters
4 garlic cloves, cut in half
1/4 cup honey
1/4 cup olive oil
4 tablespoons fresh rosemary
Kosher salt, to taste
Freshly ground black pepper, to taste

Preheat the oven to 450 F.

Wash chicken under cold water. Place apple, onion and garlic into cavity of the chicken.

In a bowl, mix together honey, olive oil, rosemary, salt and pepper; mixture should be a paste-like consistency. Rub this mixture all over the outside of the chicken, turning the chicken to rub the underside, too.

Line a large roasting pan with foil and place chicken in the center. Bake for 45 minutes, uncovered. After 45 minutes, chicken should have a dark brown crust. Cover with foil and roast for another 30 minutes. Remove from oven and let rest for 10 minutes before carving.

Makes 6 servings.

BAKED APPLE KREPLACH

Apple Filling (recipe follows)
1 1/2 cups flour
1/2 teaspoon salt
1/3 cup powdered sugar
1/2 cup plus 2 tablespoons unsalted margarine
3 tablespoons water
1 egg, lightly beaten
2 tablespoons granulated sugar
1/2 cup honey

Prepare the Apple Filling, cover with plastic wrap, and refrigerate.

Preheat oven to 400 F.

In a large mixing bowl, combine the flour, salt and powdered sugar. Cut in 1/2 cup margarine until the mixture is crumbly. Blend in the water until the dough begins to come together. Do not over-mix. Knead the dough into a ball, wrap it in waxed paper, and chill in refrigerator for 5 to 10 minutes.

Divide the dough into two parts. Cover one part with a towel; roll the other part out on a large sheet of floured wax paper to a thickness of 1/8 to 1/4 inch. Cut the dough into 3-inch squares. Place a teaspoon of Apple Mixture in the center of each square; brush the edges with water, and carefully fold the dough into a triangle, pressing the edges with the tines of a fork to seal. Place on a foil-lined or silicone baking mat that has been brushed with margarine. Repeat with remaining dough. (Can be covered with foil and stored in the refrigerator or freezer at this point.)

Just before baking, brush the kreplach lightly with beaten egg and sprinkle with granulated sugar.

Bake in preheated oven 15 to 20 minutes until golden brown. Using a metal spatula, transfer to a platter. Drizzle honey over the top.

Makes 24 to 36 kreplach.

APPLE FILLING

4 Golden Delicious apples, peeled, cored and diced
1/3 cup brown sugar, packed
Juice of 1 lemon
2 tablespoons flour
2 teaspoons each nutmeg and cinnamon

In a large bowl, toss together all ingredients. Cover with plastic wrap and refrigerate until ready to fill kreplach.

MACAROON APPLE CAKE

1 pound almond macaroons, toasted and finely ground (about 2 1/2 cups crumbs)
1 1/4 cups toastedground almonds
3/4 cup melted margarine
8 tart apples, such as Granny Smith or Pippin
3/4 cup sugar
3 tablespoons lemon juice
1/2 cup raisins, plumped in sweet wine or apple juice
1 (16-ounce) jar raspberry or strawberry preserves
Toasted sliced almonds for garnish
Fresh berries for garnish (optional)

Preheat oven to 350 F.

In a large bowl, combine the ground macaroons and 1 cup ground almonds. Brush an 8-inch springform pan generously with 1/4 cup melted margarine; sprinkle with remaining 1/4 cup ground almonds.

In a large bowl, combine the macaroon mixture and remaining 1/2 cup melted margarine; mix well. Press 1 1/2 to 2 cups of the macaroon mixture into bottom of springform pan.

Peel, core and slice apples and place in a saucepan with sugar and lemon juice; mix well. Cook over low heat until juices appear and apples soften, 15 to 20 minutes. Drain thoroughly.

In a food processor, chop apples fine, but do not puree. Drain raisins, squeeze dry and add to apple mixture.

Place half of apple-raisin mixture on top of macaroon mixture in springform pan. Spread half of preserves over apple mixture, then remaining apple-raisin mixture and remaining preserves. Finish with the remaining macaroon mixture.

Bake in preheated oven 45 to 55 minutes. Cool on rack, cover, and refrigerate at least 6 hours or overnight. Just before serving, use a knife to loosen cake from pan; remove sides of springform. Place cake on a platter and garnish with toasted sliced almonds and fresh berries.

Makes 8 servings.

Summer is a perfect time to share a picnic meal with friends. There is something exciting about eating outdoors, even if you are only heading to the local park.

We have had season tickets for the Hollywood Bowl for as long as I can remember. Friends meet up with us there and we enjoy an entire evening sharing a picnic dinner and music under the stars.

One of the most interesting salads we have had was when a guest was asked to bring a Caesar salad to the Bowl. The ingredients were packed individually; when we got to the Bowl, our friends put the romaine, grated Parmesan and anchovy dressing into a plastic bag — shake, shake — and served. It was delicious.

Your picnic meal may be nothing more than tuna salad and a selection of cheeses, but you’re still likely to have a good time, which is probably why many of us remain devoted to the same picnic foods we’ve eaten forever.

Here are some ideas for a successful, frustration-free picnic, which you can enjoy at the Hollywood Bowl, the Santa Barbara Bowl, the Libbey Bowl in Ojai, the beach, a park or in your own backyard.

Begin with Roasted Peppers prepared in a simple, foolproof method and served with anchovies. When not planning to serve the peppers immediately, cover them with oil and garlic, and store them in a bowl in the refrigerator. The olive oil serves as a preservative, and the garlic actually brings out their flavor. Although people may bring store-bought roasted peppers in the jar, they cannot compare with peppers prepared at home.

Meatloaf is a favorite and can be made with ground beef, chicken or turkey. Serving is no problem — heat it in the oven just before leaving for your picnic. Cover tightly with aluminum foil, wrap in several layers of newspaper or a towel, and it will stay as warm as if you just took it out of the oven. During the preparation, I include hard-boiled eggs that I place in the center when shaping the meatloaf. When you cut the loaf, it is very festive to see them in each slice.

Don’t forget to include Potato Salad, which traditionally goes with meatloaf as well as it does with most picnic foods. Spoon into Tupperware or a similar snap-top plastic container, and place on a plastic bag filled with ice to keep cold.

Rich, chewy Chocolate Pecan Brownies covered with a creamy chocolate frosting are a perfect take-along dessert — they can be baked in advance and are easy to transport.

During Shavuot, it’s a custom to serve dairy foods, such as cheese blintzes, cheese noodle kugels, cheesecake and even ice cream. But have you wondered where this tradition comes from?

There are many explanations, but I like the theory that, at this time of the year, sheep and goats are still feeding their young, and milk products abound.

Dishes prepared with wheat, barley, honey, olives and other “first fruits” of the spring harvest are also customary.

Using many of these ingredients and updating the traditional Shavuot dairy dishes, this menu includes some of my favorite dishes, inspired by my new Italian cookbook, “Italy Cooks.”

When your guests sit down for the holiday meal, welcome everyone by sharing a platter, placed in the center of the table, containing a goat cheese and tomato appetizer. It is a great way to start the evening.

Cold tomato soup topped with mozzarella cheese is a refreshing perfect first course, as it can be prepared in advance, stored in the refrigerator and ladled into soup bowls when you are ready. I developed this recipe while we were renting a house in Italy, where we often picked tomatoes from the garden. Based on the famous Italian caprese salad, it is fresh, colorful and easy to prepare, especially if you have a tomato press. (This handy little Italian-made gadget separates the seeds and skins from the pulp, leaving a fresh tomato puree. The device is made of heavy red acrylic, with a stainless steel strainer and a strong suction cup on the bottom that attaches to any work surface. You can find it at most cookware stores.)

Zucchini squash blossoms are easily found in farmers’ markets at this time of the year. Stuff these delicate flowers with a ricotta mixture and bake in the oven. Serve with a classic marinara sauce. This light vegetable dish makes a perfect small course for a dinner that consists entirely of primi piatti (first plates).

Instead of the traditional farmers cheese-filled blintzes, prepare crepes filled with ricotta cheese and spinach, baked and served with a chunky, spicy tomato sauce. It is an Italian country crepe dish known as Crespelle con Ricotta e Spinaci. This recipe is most appealing with the filled crespelle (crepes) presented on a pool of tomato sauce. Think blintzes, with an Italian accent.

Fried Cheese is another dish that is perfect to serve during Shavuot. This one is so impressive in Italian restaurants, and easy to replicate at home. It’s just a mixture of mozzarella cheese, eggs, breadcrumbs and seasoning, cut into squares. The mozzarella squares should be soft and melted inside, so it’s important to fry them just moments before serving. Have the fresh tomato sauce prepared and ready to spoon onto the individual serving plates, place the fried cheese on top, and serve at once. (Recipe online.)

GOAT CHEESE AND TOMATO APPETIZER

8 ounces montrachet or other goat cheese
8 ounces cream cheese, room temperature
1/4 cup mascarpone (optional)
1 clove garlic, minced
1 tablespoon chopped basil
Salt to taste
2 tablespoons olive oil or more to taste
Classic Marinara Sauce (recipe follows)

Combine the montrachet, cream cheese, mascarpone, garlic, basil, salt and olive oil in the large bowl of an electric mixer. Mix until smooth, about 2 minutes. Add more olive oil if needed for smoother consistency. Cover with plastic wrap and refrigerate until ready to serve.

When ready to serve, preheat broiler. Cover bottom of 12 small (3-inch) shallow custard cups or ramekins with Classic Marinara Sauce. Using an ice cream scoop, place a scoop of cheese mixture in the center of each custard cup or ramekin. Heat under the broiler for about 5 minutes, or until top is brown. Do not let the cheese mixture melt. Sprinkle with parsley and drizzle with a little olive oil.

Makes 12 servings.

FRIED CHEESE WITH CLASSIC MARINARA SAUCE

It is important to fry the mozzarella cheese cubes just before serving so they will be soft and melted on the inside. The sauce can be prepared in advance; simply spoon onto individual plates when serving.

1 pound mozzarella cheese, finely diced
6 eggs
1 1/4 cups dried bread crumbs
1 teaspoon dried oregano
2 garlic cloves, minced
2 teaspoons salt
2 tablespoons dry vermouth or brandy
2 tablespoons grated Parmesan cheese
2 parsley sprigs, stems removed
4 fresh basil leaves
1 cup flour
Vegetable oil for frying
Classic Marinara Sauce (see recipe)

In a double boiler, soften the mozzarella over hot water. Transfer the softened cheese to the large bowl of an electric mixer and beat in two of the eggs at medium speed. Add 1/4 cup of the bread crumbs, the oregano, half the garlic and the salt; mix well. Press the cheese mixture into a lightly oiled 5-by-7-inch glass dish. Cover and chill at least 1 hour, or until firm.

In a bowl, lightly beat the remaining four eggs. Blend in the vermouth. Set aside.

In a food processor or blender, blend the remaining 1 cup bread crumbs, Parmesan cheese, parsley, basil and remaining garlic. Set aside.

Cut the cheese mixture into 1/2-inch cubes (about 15 pieces). Dip each into the flour, then the egg-vermouth mixture, and finally into the bread crumb mixture to coat evenly. Place on paper towels and chill 30 minutes in the refrigerator.

In a heavy skillet or deep fryer, heat 3 inches of oil until it registers 375 F on a deep-frying thermometer. Fry the cheese cubes, a few at a time, until evenly golden brown on both sides. Drain on paper towels. Serve at once with Classic Marinara Sauce.

Makes 8 to 10 servings.

CLASSIC MARINARA SAUCE

2 tablespoons olive oil
4 cloves garlic, chopped
2 small white onions, finely diced
1 can (1 pound, 12 ounces) whole plum tomatoes, with liquid
4 cups peeled, seeded and chopped fresh tomatoes
8 whole basil leaves, sliced
Salt and freshly ground black pepper to taste
Minced parsley for garnish
Olive oil for drizzling

Heat the oil in a large skillet over medium-high heat. Add the garlic and cook gently until browned. Add the onions and sauté until soft and translucent, about 5 minutes. Add the canned and fresh tomatoes, basil, and simmer until soft, about 5 minutes. Using a wire whisk or fork, mash the tomatoes. Simmer over low heat until the mixture thickens into a sauce, about 45 minutes. Season with salt and pepper. Let cool. May cover with plastic wrap and store in the refrigerator for 2 to 3 days or in freezer for up to one month.

Makes about 4 cups.

CRESPELLE WITH RICOTTA AND SPINACH

24 Blini (recipe follows)
1 pound ricotta cheese
8 ounces spinach, steamed, squeezed dry and finely chopped
Freshly grated nutmeg to taste
Salt to taste
Classic Marinara Sauce (see recipe)

Prepare Blini; cover with plastic wrap and refrigerate.

If ricotta is very soft, place in a strainer set over a medium bowl for 30 minutes to drain. Mix the drained ricotta, spinach, nutmeg and salt in a large bowl. Cover with plastic wrap and refrigerate.

To assemble, spread about 2 tablespoons of the ricotta-spinach filling over the entire surface of each crepe. Fold 2 inches of each side over the filling and roll up tight. Cut each roll into 4 pieces and place on the baking sheet. Bake at 350 F until heated through, about 5 minutes.

To serve, heat the Classic Marinara Sauce and spoon some in the center of each plate. Arrange 4 or 5 rolled crepes, cut side up, on top of the sauce.

Makes 12 servings.

BLINI (Crepes)

5 eggs
2 egg yolks
1 cup milk
1/2 cup heavy cream
1 3/4 cups flour
Pinch salt
1 tablespoon olive oil
4 tablespoons unsalted butter, melted

In bowl of an electric mixer, beat eggs and egg yolks. Blend in milk and cream. Add flour, salt, and oil; blend well. Pour into a fine-mesh strainer set over a large bowl and allow to slowly drip through. Or push batter through the strainer with a rubber spatula. Batter should be the consistency of heavy cream. If too thick, add a little more milk. It can be used immediately or covered with plastic wrap, refrigerated, and used the next day.

Brush a well-seasoned crepe pan with butter and heat. Pour in about 3 tablespoons batter; tilt and rotate the pan to distribute it evenly and thinly, pouring off any excess. The first crepe will be thicker than the rest. Cook until underside is lightly browned around the edges, 2 to 3 minutes. Turn and cook on other side 1 to 2 minutes. Repeat with remaining batter, stacking cooked crepes on a dish with a piece of wax paper between each one.

Makes about 12 crepes.

Cold Tomato Soup with Mozzerella

COLD TOMATO SOUP WITH MOZZARELLA

6 medium tomatoes, peeled, seeded and pureed (about 3 cups)
2 tablespoons sugar or to taste
2 teaspoons balsamic vinegar
1 teaspoon salt or more to taste
Freshly ground black pepper to taste
2 tablespoons minced fresh basil leaves
6 ounces soft mozzarella cheese, cut into 1-inch cubes
2 cups diced cucumbers, peeled (2 small cucumbers)
2 cups fresh corn kernels
Extra-virgin olive oil for garnish

Strain the pureed tomatoes into a glass bowl. Add the sugar, balsamic vinegar, and salt and pepper to taste. Add the basil and mix thoroughly.

Spoon an equal amount of mozzarella, cucumbers and corn kernels into the center of 6 shallow bowls and ladle some tomato mixture over each. Drizzle with olive oil and serve.

Makes 6 servings.

STUFFED SQUASH BLOSSOMS

20 to 24 squash blossoms with tiny zucchini attached
1 pound fresh ricotta cheese
1 cup grated Parmesan cheese
2 egg yolks or whole eggs
1/2 teaspoon salt
1/4 pound gorgonzola cheese, cut in small cubes
1/2 cup olive oil
Freshly ground black pepper
Simple Zucchini Sauce (recipe follows)

Carefully open blossoms wide; remove the pistils — the fuzzy yellow floret — from inside the zucchini blossom and discard. Set blossoms aside.

In a large bowl, beat the ricotta, Parmesan, eggs and salt until smooth. Taste for seasoning; the mixture should be highly seasoned. Cover with plastic wrap and refrigerate.

To fill the blossoms, spoon the filling into a large pastry bag (a small spoon will also work). Fill the clean blossoms about three-quarters full. Push a piece of gorgonzola into the center of the filling and gently squeeze the petals together over the top of the filling.

Brush two 8-by-10-inch baking dishes with olive oil and arrange the stuffed zucchini flowers in the dishes. Sprinkle the blossoms with additional salt, pepper and remaining olive oil. Cover with aluminum foil and bake in preheated 375 F oven until the cheese is puffy and the juices that run from the blossoms begin to bubble.

To serve, ladle Simple Zucchini Sauce into each serving plate and arrange two stuffed blossoms on top.

Makes 10 servings.

SIMPLE ZUCCHINI SAUCE

2 zucchini (16 ounces), cut in 1-inch chunks
Water
2 tablespoons olive oil
Salt and pepper, to taste

In a medium-size saucepan, place zucchini with water to cover. Bring to a boil and simmer until soft. Reserve 3 to 4 tablespoons of the cooking liquid. Cool. Place zucchini in food processor with reserved liquid, olive oil, salt and pepper, and blend until smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until ready to serve. Just before serving, heat the sauce and serve with the squash blossoms.

Judy Zeidler is the author of “The Gourmet Jewish Cook” (Morrow, 1988) and “The International Deli Cookbook” (Chronicle, 1994). She teaches cooking classes through American Jewish University’s Whizin Center for Continuing Education. Her new cookbook, “Italy Cooks,” is based on 35 years of travel to Italy. Her Web site is judyzeidler.com.

http://www.jewishjournal.com/ shavuot/article/say_cheese_recipes_for_shavuot_20110531/

It all started with Signora Grazia, an elderly cheese maker in Panzano, Italy. While vacationing in this Tuscan village, just 30 minutes south of Florence, we walked by her farm early one morning and saw the sign that read “Pecorino and Fresh Ricotta for Sale.”

We hiked up the path and, peering through the open barn door, saw her making hot ricotta cheese in a big copper bowl over an open fire. We bought some and briskly walked back to our villa. While the ricotta was still warm, we enjoyed this delicious discovery for breakfast, topped with dark chestnut honey. However, the dish is equally delicious for lunch, dinner or dessert.

Taking inspiration from my adventures in Italy, I’m skipping traditional Shavuot fare like cheese blintzes and cheesecake this year in favor of Homemade Ricotta, Cheese and Smoked Salmon Panini, Ravioli Filled With Four Cheeses and Ricotta Cake With Zabaglione.

The first time I had grilled panini was at an Autogrill, an extensive cafe/buffet bar at a rest area along Italy’s Autostrada. We found 10 or more different combinations of panini already assembled, using a variety of breads and rolls in many sizes and shapes. If you opt to have your panini toasted, the server hands you a hot, grilled sandwich, wrapped in parchmentlike paper, with melted cheese oozing out the sides. They were so good, we had several for lunch.

Ravioli Filled With Four Cheeses will replace the traditional cheese blintzes at our holiday dinner. The pasta dough, adapted from Chef Jessica’s handmade pasta, which is prepared daily at her Ristoranti L’800 in Argelato, is as easy to make as the blini for blintzes. Boiled for a few minutes, they are tossed in melted butter and served with Parmesan cheese.

Some think serving dairy for Shavuot is related to Shir HaShirim (The Song of Songs). One line of this poem reads “Honey and milk are under your tongue.” Many believe this line compares the Torah to the sweetness of milk and honey, and years ago it was the tradition for children to be introduced to Torah study during Shavuot with honey cakes featuring words from the Torah written on them.

For dessert, in keeping with the Shavuot theme, serve Bruna Santini’s Ricotta Cake With Zabaglione.

Many years ago we were at Dal Pescatore, a three-star Michelin restaurant between Mantova and Cremona, where we ate this delicious cake that was served with a rich zabaglione sauce spooned over the top. It was made by pouring the batter into a heavy cast iron skillet, covered with a lid and placed in the fireplace, where hot coals were raked over the pot to bake the cake. Fortunately, times have changed, and baking this ricotta cake in an oven makes the process significantly easier.

JUDY’S FRESH HOMEMADE RICOTTA
From “Italy Cooks” by Judy Zeidler

1 quart whole milk
1/2 cup cream
1 teaspoon salt
2 tablespoons lemon juice

In a heavy saucepan, bring milk, cream and salt to a simmer. Just before it comes to a rolling boil, add the lemon juice, stirring until soft curds begin to form. Remove from the heat and allow curds to form. Using a slotted spoon, skim the ricotta curds from the whey and place them in a colander lined with cheesecloth. Or use a wire sieve or a small plastic ricotta basket. Drain for 15 minutes.

Serve warm or at room temperature with a drizzle of honey.

Makes about 1 1/2 cups of ricotta.

CHEESE AND SMOKED SALMON PANINI
From “Italy Cooks” by Judy Zeidler

1/2 cup Mustard-Dill Sauce (recipe follows)
12 slices sandwich bread
6 slices smoked salmon
6 slices mozzarella cheese
Prepare Mustard-Dill Sauce, cover with plastic wrap, and chill.

Place sliced bread on a work board. Spread Mustard-Dill Sauce on six slices of bread and top each with a slice of smoked salmon and a slice of cheese to cover. Cover with remaining 6 slices of bread.

Preheat your panini press or grill to medium heat.

Place the sandwiches in the panini press and close the lid. Grill the sandwich until the bread is golden brown and the cheese is melted. Slice into quarters and serve immediately.

Makes 6 panini.

MUSTARD-DILL SAUCE
From “Italy Cooks” by Judy Zeidler

3 tablespoons Dijon-style mustard
1 teaspoon powdered mustard
2 tablespoons sugar
1 tablespoon red or white vinegar
1/3 cup olive oil
3 tablespoons fresh chopped (or snipped) dill

In a small, deep bowl, combine the Dijon and powdered mustards, sugar and vinegar; blend well. With a wire whisk, slowly beat in the olive oil until it forms a thick mayonnaise. Stir in the chopped dill. Cover with plastic wrap and refrigerate until ready to serve.

Makes about 1 cup.

BRUNA SANTINI’S RAVIOLI WITH FIVE CHEESES
From “Italy Cooks” by Judy Zeidler

The Santini family at Dal Pescatore is famous for starting trends, and this is one of them. Make your own pasta, fill squares with the five-cheese mixture, and shape them into ravioli or tortellini. They are as light and melt-in-your-mouth as you can get. When a customer orders Bruna’s ravioli, she melts butter in a frying pan, adds grated Parmesan cheese, tosses the ravioli in the sauce, spoons it onto a plate — and voilà!

12 ounces Parmesan cheese, freshly grated
1/2 pound ricotta, drained
6 ounces Romano cheese, freshly grated
6 ounces Emmental cheese, freshly grated
6 ounces Gruyere cheese, freshly grated
1 cup whipping cream
1/2 cup butter, melted
2 eggs
3 tablespoons grated fresh onion
2 tablespoons minced parsley
1/4 teaspoon ground nutmeg
Salt
Freshly ground black pepper
Pasta Dough (recipe follows)
Unsalted butter

In a large bowl, combine the five cheeses, whipping cream, butter, eggs, grated onion, parsley, nutmeg, salt and pepper; mix well.

Prepare the Pasta Dough and roll it out in long wide sheets. Place a teaspoon of filling every 2 to 2 1/2 inches on one sheet of prepared pasta. With pastry brush or fingers dipped in water, moisten all sides and between cheese mounds. Carefully place second sheet of pasta over cheese-filled sheet. Using fingers, gently press sheets together to seal firmly at edges and between mounds of filling. With ravioli cutter or small sharp knife, cut ravioli into individual squares. Place squares on a clean, lightly floured cotton towel, and let rest 1 hour, if possible. Repeat with remaining dough and filling.

Cook ravioli 8 to 10 at a time in boiling water. Remove with slotted spoon to warm buttered serving dish. Repeat until all ravioli are cooked.

Toss generously with additional butter and additional Parmesan. Serve immediately with additional sauce.

Makes 6 to 8 servings.

PASTA DOUGH
From “Italy Cooks” by Judy Zeidler

If your food processor has a limited capacity, make the dough in two or more batches.

3 cups flour
1/2 teaspoon salt
4 large eggs
2 tablespoons olive oil
2 tablespoons water

Place the flour and salt in a food processor fitted with a steel blade. Turn the machine on and off once. With the machine running, drop in one egg and, the instant it is blended in, turn off the machine. Repeat with the remaining eggs until the dough is crumbly or resembles a coarse meal. Add the olive oil and water and process just until the dough begins to come away from the side of the bowl.

Remove the dough to a floured wooden board and knead just until smooth. Divide the dough into 3 or 4 parts for easier handling. When rolling out the first piece, cover the remainder with a large bowl so the dough does not dry out.

BRUNA SANTINI’S RICOTTA CAKE WITH ZABAGLIONE SAUCE
From “Italy Cooks” by Judy Zeidler

3/4 cup dried currants
Sweet wine
2 tablespoons melted butter
1/2 cup finely ground almonds
1 pound ricotta cheese, pressed through a strainer
2 1/4 cups sugar
5 eggs
3 3/4 cups flour
2 tablespoons rum
2 tablespoons olive oil
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup milk
Zabaglione Sauce (recipe follows)

Plump currants in sweet wine or warm water until soft, 2 hours or overnight in the refrigerator. Drain and set aside.

Preheat the oven to 350 F.

Brush a 12-cup bundt pan with melted butter and sprinkle with ground almonds. Set aside.

In a large bowl, beat ricotta and sugar until creamy. Add eggs, one at a time, beating after each addition. Then mix in flour a little at a time. Stir plumped currants into flour mixture along with rum and olive oil. Add vanilla, baking powder, baking soda and milk to soften batter and blend.

Spoon batter into prepared bundt pan. Bake in preheated oven for 1 hour, until a wooden toothpick inserted in center comes out clean and sides begin to pull away from pan. Remove cake from oven and cool. Invert onto a platter. When ready to serve, slice and serve with Zabaglione Sauce on the side.

Makes 12 servings.

ZABAGLIONE SAUCE
From “Italy Cooks” by Judy Zeidler

5 egg yolks
5 tablespoons sugar
5 tablespoons Marsala wine

Beat egg yolks and sugar until thick, creamy and light in color. Add Marsala and whisk well to combine. Cook in a double boiler, over simmering water, for 10 minutes, whisking constantly.

Makes about 1 cup.

My fascination with Israeli food started the first time I tasted a falafel laced with tahini at a little sidewalk cafe in Westwood, near UCLA. Inspired by this simple Israeli dish, I began developing a list of Middle Eastern recipes that grew with each trip to Israel.

When visiting the marketplace in Jerusalem, I love watching the pita bakers working at cavernous wood-fired ovens. Rounds of dough are flattened by hand, then tossed against the inside walls of the ovens, where they puff up as they bake.

When I have time, I make my own pita bread, which I smother with garlic-herb butter and bake until crisp. You can also cut pita into triangles and serve for dipping with baked eggplant or hummus.

I enjoy serving a buffet-style Israeli lunch or dinner for friends, and because of the variety of dishes available, it is the perfect food for a family get-together, bar or bat mitzvah, or wedding celebration.

Eggplant, a favorite on the buffet table, is a versatile vegetable used in many recipes throughout the Middle East. My favorite recipe using this beautiful, dark purple vegetable is to blend its delicate yet pungent flavor with tahini, garlic, olive oil and salt for a delicious dip, baba ganoush.

Another of my favorites to serve is tabouleh, a traditional Middle Eastern salad, a combination of cracked bulgur wheat, green onions, chopped parsley, mint and lots of tomatoes. I often improvise, adding sliced cucumber and chopped red bell pepper, and using cilantro instead of parsley.

Serve this Israeli menu indoors or out, depending on the season and the amount of space you have. Most of the food can be prepared in advance, and the salads will keep well in the refrigerator for a day or two, even improving in flavor.

Set up a sweet table, arrange baskets of fresh fruit and bowls of nuts and dried fruit, and include baklava, made with layers of filo dough and chopped walnuts. After baking, pour or drizzle a warm honey syrup over the baklava. Let cool before serving.

Also, many people love halvah, a sweet confection often made from sesame seeds, which can be made even more delicious by dipping it in melted semisweet chocolate. Keep in the refrigerator until ready to serve.

PITA GARLIC TOAST

1/2 cup (1/4 pound) unsalted butter or nondairy margarine
1 1/2 teaspoons lemon juice
2 garlic cloves, minced
1 tablespoon minced fresh parsley
2 teaspoons minced fresh chives, optional
Salt and freshly ground black pepper
6 to 8 pita rounds, split in half

In a food processor, blend together butter, lemon juice, garlic, parsley and chives. Add salt and pepper to taste. (If not using the spread immediately, mold it into a cube, cover with plastic wrap, and refrigerate or freeze; let it come to room temperature before continuing with your recipe.)

Preheat oven to 400 F. Spread the inside surfaces of the split pita rounds with the butter mixture. Cut each round into halves or quarters. Arrange the pitas in one layer on a foil-lined baking sheet. Bake until lightly browned and crisp, about 5 minutes. You can also place the pieces under a broiler and broil until crisp. Watch carefully to avoid burning.

Transfer to serving plate and serve immediately.

Makes 12 servings.

EGGPLANT WITH TAHINI
1 large eggplant
1 medium onion, finely chopped, juice squeezed out and discarded
1 cup finely chopped fresh parsley
1/2 cup tahini (sesame seed paste)
2 to 3 tablespoons lemon juice
2 garlic cloves, finely chopped
2 teaspoons water
Salt
Dash cayenne pepper
Parsley sprigs for garnish
Preheat oven to 400 F.

Cut the eggplant in half lengthwise and place it cut side down on a baking sheet lined with foil. Bake until its skin is charred and the inside is tender, about 30 to 40 minutes. Let the eggplant cool; peel it and chop finely. Place it in a mixing bowl, add the onion and parsley, and blend well.

In a separate bowl, stir together the tahini, 2 tablespoons of the lemon juice, garlic and water until well blended. Stir the tahini mixture into the eggplant mixture. Add salt to taste and cayenne pepper. Stir in additional lemon juice to taste. Garnish with parsley.

Makes about 2 1/2 to 3 cups.

TABOULEH

1 cup fine cracked wheat (bulgur)
1/2 cup minced green onions
1 cup finely chopped fresh parsley
1/2 cup finely chopped fresh mint
4 medium tomatoes, peeled and coarsely chopped
1/3 cup lemon juice
Salt and freshly ground black pepper
1/3 cup olive oil
2 heads romaine lettuce, small center leaves only
1 lemon, thinly sliced for garnish

Soak the cracked wheat in enough cold water to cover until tender, 10 to 20 minutes. Drain it well and squeeze it as dry as possible by hand or in a kitchen towel or a double layer of cheesecloth.

Place the bulgur in a large bowl. Add the green onions, parsley, mint and tomatoes; toss well. Stir in the lemon juice, salt and pepper. Let the mixture stand for about 30 minutes, to allow the flavors to blend. Stir in the oil.

Pile the mixture on a large platter and surround it with the romaine leaves to use for scooping. Garnish with lemon slices.

Makes 8 servings.

FALAFEL

1/2 cup fine cracked wheat (bulgur)
Water
1 1/2 to 2 pita bread rounds or white bread slices, torn into chunks (makes about 1 1/2 cups)
1 can (15 ounces) garbanzo beans, drained
1/2 cup lemon juice
3 garlic cloves, peeled
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
1 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Vegetable oil for deep frying

Soak bulgur in enough cold water to cover for l5 minutes. Drain and set aside. Soak the bread chunks in enough cold water to cover, until soft and moist, about 5 minutes. Drain the bread, squeeze it dry, and set aside.

In a food processor or blender, put the garbanzos, lemon juice, garlic, cilantro, parsley, red pepper, cumin, salt and pepper. Process until smoothly pureed. Add the bulgur and bread and pulse until thoroughly combined. Moisten your hands with cold water. Shape the mixture into 1-inch balls.

Fill a large, heavy skillet with 3 inches of oil and heat to 375 F on a deep-frying thermometer. Fry the falafel in several batches, without overcrowding, until golden brown, 1 to 2 minutes per batch. With a slotted spoon, transfer to paper towels to drain. Serve hot.

Makes about 36 balls, 8 to 10 servings.

BAKLAVA
Clarified Butter (recipe follows)
1/2 cup oil
1 package (1 pound) filo pastry dough
4 cups very finely chopped walnuts
Sugar and Honey Syrup (recipe follows)

Brush the bottom and sides of a 13-by-9-inch baking dish with the Clarified Butter. Trim the filo sheets to 12 by 9 inches. Place l sheet of filo on the bottom of the dish. Brush its entire surface lightly with clarified butter. Lay the second sheet on top and butter it lightly. Sprinkle it evenly with about 3 tablespoons of walnuts.

Repeat the procedure, using 2 sheets of buttered filo topped with 3 tablespoons of walnuts, until you’ve used all of the nuts and all but 2 sheets of filo. Place the 2 remaining sheets on top, brushing both with butter.

Preheat the oven to 350 F.

With a small, sharp knife, score the top of the baklava lengthwise with parallel lines, 2 inches apart and 1/2 inch deep. Then score diagonally across them with parallel lines 2 inches apart to form diamond shapes.

Bake in the center of the oven for 30 minutes. Reduce the heat to 300 F and bake 45 minutes longer, or until the top is crisp and golden brown. Remove from the oven and pour the Sugar and Honey Syrup evenly over it. Let it cool to room temperature, then cut along the scoring lines into individual pieces.

Makes about 24 pieces.

CLARIFIED BUTTER
1 pound unsalted butter

Melt the butter in a saucepan over medium heat. Remove the pan from the heat and cool about 30 minutes. Skim off the foam. Slowly pour the clear liquid into a clean container, stopping before the whey (the milky-white sediment) escapes. Discard the whey. The butter will shrink about 25 percent in volume, so be sure you have enough for your recipe. Or, if time permits, place the melted butter in the freezer for a few minutes; the butter will harden and the whey will remain liquid and can be poured off.

Makes about 2 cups.

SUGAR AND HONEY SYRUP
1 1/2 cups sugar
3/4 cup water
1 tablespoon lemon juice
1 tablespoon honey

In a heavy saucepan, over medium heat, stir together the sugar, water and lemon juice, cooking until the sugar dissolves. Bring to a boil, without stirring, and continue boiling until the syrup reaches 220 F on a candy thermometer, about 5 minutes. Remove from the heat and stir in the honey.

Makes about 1 1/2 cups.

I have always enjoyed researching and developing new dishes to serve during Passover, but have you ever heard of Mock Gefilte Fish? Because everyone loves chicken, I am constantly looking for new and different chicken dishes to prepare, and I find that each recipe has a story all its own.

Mock Gefilte Fish, made with ground chicken, really tastes like gefilte fish. An ancient and popular dish substituting ground chicken or turkey for the fish, it was served during Passover among the Vishnitz Chasidic Jews, and called falsher or “false fish.” The Chasidim, who were very strict, fearing that fish may have contained some undigested bread, abstained from eating it during Passover.

We like the idea of surprising our guests by serving this just-like-the-real-thing “gefilte chicken” — chilled on a bed of lettuce, with horseradish, at the seder. And it solves the problem for those who cannot or prefer not to eat fish.

I can’t imagine a Passover dinner without chicken soup with matzah balls, but the question I am often asked is “How can I make my chicken soup taste like chicken?” My answer is always the same: “The more chicken you put in your soup, the more flavor it will have.” I always make my mother’s matzah ball recipe, which produces the lightest, best matzah balls I have ever tasted.

The secret for flavorful soup is to use whole chickens that have been tied (or trussed) with kitchen string to keep them intact. Add water, lots of vegetables, salt and pepper, bring to a boil, and simmer for 1 hour or until the chicken flavor is intense. When cool, carefully remove the chickens from the soup to be used for other dishes on the seder menu.

The leftover chicken soup that you served for Passover seders can be pureed with the vegetables in it and served during the remaining days of Passover. In addition, you can serve it with a Parsley Pesto Sauce, either drizzled on or mixed in.

We often cut the soup chicken into quarters or pieces and bake them in a rich tomato-mushroom sauce until the chickens have absorbed the flavor of the sauce. Then, just before serving, we transfer them to a large platter to serve as part of our seder dinner. Or, for another meal, spoon the tomato-mushroom sauce onto individual heated serving plates, place the chicken on the plates and top with mushrooms and vegetables.

Another use for leftover chicken is Chicken-Fennel Salad, served on a bed of lettuce for lunch, or as a main course. Bake popular “sliders” using my recipe for Passover Rolls. They can be filled with sliced chicken or chicken salad, and are great for the children to take for lunch.

MOCK GEFILTE FISH

2 1/2 quarts chicken broth
2 onions, sliced
5 stalks celery, sliced
5 carrots, peeled and thinly sliced
Salt and freshly ground black pepper
2 pounds ground chicken or turkey
2 eggs
1/2 cup matzah meal or potato starch
Lettuce leaves
Red horseradish

In a large pot, combine the chicken broth, 1 onion, 3 stalks celery and 3 carrots. Bring to a boil over high heat, lower the heat, and simmer for 10 minutes. Season to taste with salt and pepper.

In a food grinder or wooden bowl, combine the chicken with the remaining onion, celery and carrots. Grind or chop the mixture until well blended. Transfer to a glass bowl. Add the eggs, matzah meal and 1/2 cup chicken broth from the pot. Season to taste with salt and pepper. Blend well. The mixture should be soft and light to the touch.

Wet your hands with cold water and shape the mixture into 2-inch ovals. Place the balls in the chicken broth in the pot. Bring to a boil, cover partially, and simmer for 30 minutes or until done. Transfer to a large glass bowl with the broth. Cool, cover with plastic wrap and refrigerate. Serve on a bed of lettuce with horseradish.

Makes 16 to 18 portions.

JUDY’S PASSOVER CHICKEN SOUP WITH THE FLUFFIEST MATZAH BALLS

2 (3-pound) chickens, trussed
2 pounds chicken necks and gizzards, tied in cheesecloth
4 large onions, diced
1 medium leek, sliced into 1-inch pieces
2 to 3 cups thinly sliced carrots (16 small carrots, cut into 1-inch pieces)
2 to 3 cups thinly sliced celery with tops (5 stalks celery with tops, cut into 1-inch pieces)
3 medium parsnips, thinly sliced
Water
12 sprigs fresh parsley
Salt and freshly ground black pepper, to taste

In a large, heavy Dutch oven or pot, place trussed chicken, necks and gizzards, onions, leek, carrots, celery, parsnips and enough water to cover. Over high heat, bring to a boil. Using a large spoon, skim off and discard the scum that rises to the top. Cover, leave the lid ajar, reduce heat to low, and simmer for 1 hour. Season with salt and pepper to taste. Uncover and simmer 30 minutes longer, until chickens are tender.

Using two large slotted spoons, carefully remove the chickens from the soup and transfer to a large platter. Let soup cool to room temperature, then chill. Skim off fat that hardens on the surface and discard.

Makes 12 servings.

THE FLUFFIEST MATZAH BALLS

3 eggs, separated
About 1/2 cup water or chicken stock
1 to 1 1/2 cups matzah meal
1/8 teaspoon salt
Pinch freshly ground black pepper

Place egg yolks in a measuring cup and add enough water or chicken stock to make 1 cup. Beat with a fork until well blended. Set aside.

In a large bowl, using an electric mixer, beat egg whites until they form stiff peaks; do not overbeat. In a small bowl, combine matzah meal with salt and pepper. With a rubber spatula, gently fold the yolk mixture alternately with the matzah mixture into beaten egg whites. Use only enough matzah meal to make a light, soft dough. Season with salt and pepper. Cover and let firm up for 5 minutes. Form into balls.

Bring soup to a slow boil. Using a large spoon, gently drop in matzah balls. Cover, reduce heat to low, and simmer for about 10 minutes (do not uncover during this cooking time).

Makes 8 to 10 matzah balls.

PARSLEY PESTO SAUCE

1 cup finely packed fresh parsley leaves, without stems
1/2 cup tightly packed fresh basil leaves
2 tablespoons pine nuts or walnut pieces
2 garlic cloves, peeled
1/2 cup olive oil
Pinch sugar
Salt and freshly ground black pepper, to taste

Put the parsley, basil, pine nuts and garlic in a processor or blender. Pulse until finely chopped. With the machine running, slowly pour in the olive oil in a thin stream. Add sugar, salt and pepper. Pour into a glass bowl, cover and refrigerate.

Makes about 2 cups.

ROASTED CHICKEN IN TOMATO-MUSHROOM SAUCE

1/2 cup olive oil
2 onions, thinly sliced
4 garlic cloves, minced
2 carrots, peeled and thinly sliced
2 stalks celery, thinly sliced
1 can (15 ounces) whole peeled tomatoes, with juice
12 medium mushrooms, quartered
1 cup dry white wine
1/4 cup finely chopped fresh parsley
1 tablespoon fresh rosemary
Salt and freshly ground black pepper, to taste
Chickens from soup, cut into pieces
Preheat oven to 375 F.

In a large roasting pot, heat olive oil and add the onions, minced garlic, carrots and celery; sauté until soft. Add tomatoes and mushrooms, mix well, bring to a boil over medium heat, and cook for about 5 minutes. Add the wine and simmer for 5 to 10 minutes, adding additional wine or liquid if needed.

Transfer the chicken to the roasting pot and baste with the onion-tomato mixture to coat the chicken. Add the parsley, rosemary and salt and pepper. Bake, covered, 30 to 40 minutes, basting occasionally, until the chickens are heated through.

Makes 10 to 12 servings.

CHICKEN-FENNEL SALAD

4 cups diced poached chicken
1 cup diced fennel
4 green onions, trimmed and thinly sliced
2 tablespoons finely chopped parsley
1 to 2 cups mayonnaise
2 teaspoons freshly squeezed lemon juice
Salt and freshly ground black pepper, to taste
Romaine or iceberg lettuce, for garnish

In a large mixing bowl, toss together the chicken, fennel, green onions and parsley. Set aside.

In a small bowl, whisk together the mayonnaise, lemon juice, salt and pepper. Add to the chicken mixture and mix gently until combined. Refrigerate until ready to serve. Serve on a bed of lettuce or tucked into a Passover Roll, resembling a slider.

Makes 6 to 8 servings.

PASSOVER ROLLS FOR SLIDERS

1 cup water
2 cups safflower or vegetable oil
2 cups matzah meal
1 teaspoon salt
4 eggs
Preheat oven to 375 F.

In a heavy saucepan, bring the water and oil to a rolling boil.

In large bowl of an electric mixer, combine the matzah meal and salt. Pour the boiling water mixture into the matzah mixture and blend well. Add the eggs, one at a time, beating well after each addition, until completely blended. Let mixture rest for 10 minutes, covered.

With well-oiled hands, tear off pieces of dough and shape into rolls. Place 2 inches apart on a well-oiled foil- or Silpat-lined baking sheet. Bake for 40 to 50 minutes or until golden brown. Transfer to cooling racks.

Makes about 12 large or 24 small rolls.

Judy Zeidler is the author of “The Gourmet Jewish Cook” (Morrow, 1988) and “The International Deli Cookbook” (Chronicle, 1994). She teaches cooking classes through American Jewish University’s Whizin Center for Continuing Education. Her soon-to-be-published cookbook, “Italy Cooks,” is based on 35 years of travel to Italy. Her Web site is judyzeidler.com.

In Argentina, although Passover comes in the fall, the celebration is much like that observed by Jews in the United States, and the food is similar to Eastern European dishes, but with a South American flair.

Argentina has a Jewish population of more than 250,000, making it the largest in Latin America. Their ancestors immigrated from Poland, Russia, Syria, Turkey and North Africa in the late 1800s and early 1900s. Most of the immigrants spoke Yiddish, formed settlements such as Moisés Ville and Villa Clara, and became gauchos (cowboys).

When we traveled recently to Buenos Aires, which boasts a rich Jewish life that mostly centers on the Once district (pronounced OWN-say), we made plans to take a guided Jewish heritage tour.

We visited the city’s oldest synagogue, the Congregacion Israelita de la Republica Argentina, which also features a small Jewish History Museum. Dedicated in 1932, the Byzantine-style synagogue is known as Templo Libertad because it is located on the Plaza Libertad.

We also toured AMIA (Asociación Mutual Israelita Argentina), a center that serves as the headquarters for much of the city’s Jewish community, and a Holocaust memorial installed in the Buenos Aires Metropolitan Cathedral. The cathedral’s Commemorative Mural is dedicated to Holocaust victims as well as those murdered in terrorist attacks on the Israel Embassy in 1992 and AMIA in 1994.

After the tour, our guide, Claudia Hercman, explained that her friend Miriam Becker, a well-known journalist who writes about Jewish food, wanted to meet us.

We made arrangements to meet Becker, a lovely woman with a warm, engaging smile, who writes for several Buenos Aires newspapers.

She explained that her father, who came from Russia at age 10, grew up enjoying only Argentine cooking, and her mother arrived from Romania when she was 20. Becker grew up experiencing foods from both worlds.

She became a journalist after graduating from the University of Buenos Aires with a psychology degree. Her first job was writing about public events for the newspaper La Nación. But when she was given an assignment to write a feature story about food, she knew immediately it was her calling.

Her most recent cookbook, “Pasión Por la Cocina Judia” (Passion for the Jewish Kitchen), is filled with traditional and Jewish holiday recipes.

Whether she has a good day or a bad day, Becker is happiest when she is in the kitchen. Like many Argentine Jews, she makes everything herself for the Pesaj seder. Her family gets together on the first two nights of the holiday, and food is either plated in the kitchen or served buffet style.

Gefilte Fish and Chicken Soup With Matzah Balls (Bombitas de Harina de Matza) are staples on her Passover menu, but Becker often adds a cup of chopped, cooked spinach to her matzah balls. They can also be made bite-size, similar to gnocchi, boiled and served in a tomato sauce.

Inspired by her mother’s recipe, Becker’s Polo La Pascua Judia, chicken baked in orange juice with dried fruit, is a perfect Passover main course that feels both traditional and exotic.

She prepares a Honey Torte for dessert, but doesn’t sift the matzah meal, preferring a granular texture that gives it an unmistakable Passover identity.

BOMBITAS DE HARINA DE MATZA (MATZAH BALLS)

2 cups matzah meal
Salt and freshly ground black pepper
3 cups hot water
1/3 cup olive oil or nondairy margarine (melted)
3 eggs
1 tablespoon minced parsley
Chicken soup

In the large bowl of an electric mixer, blend the matzah meal, 1 teaspoon of salt, a pinch of pepper and the water. Add the oil, stir until combined, and let the mixture rest for 20 minutes.
Add the eggs to the matzah mixture, one at a time, mixing well after each addition. Season with additional salt and pepper to taste. Make small or medium-size balls with moistened hands. Slide them into boiling chicken soup or salted water. Cover tightly, reduce heat to a simmer and cook for 30 minutes.
To serve, spoon matzah balls into warm soup bowls and ladle chicken soup over them.

Makes about 20 matzah balls.

POLO la pascua judia (PASSOVER CHICKEN)

1 (4-pound) chicken, cut into eighths or quarters
Salt and pepper
3 cups orange juice
2 teaspoons dried thyme
3 bay leaves, crumbled
2 tablespoons minced fresh parsley
1 pound mixed dried fruit (prunes, apricots, peaches and pears)
3 tablespoons honey
3 tablespoons sugar
Fresh or dried thyme, to taste

Preheat the oven to 375 F. Season the chicken with salt and pepper, and place in a roaster.
Heat 1 cup orange juice and pour over the chicken pieces. Sprinkle with thyme, bay leaves and parsley. Cover and bake for 1 hour, basting frequently.
Place the dried fruit in a saucepan with the honey, sugar, remaining 2 cups orange juice, salt and pepper to taste, and thyme. Bring to a boil and simmer until it becomes a thick sauce, adding liquid if needed.
Remove chicken from the oven, and add the dried fruit with sauce. Return to the oven and continue baking for 20 minutes or until chicken is cooked through and tender when pierced with a fork.

Makes 6 to 8 servings.

LEICAJ DE PESAJ (PASSOVER HONEY TORTE)

6 eggs, separated
Olive oil
1 cup sugar
1/2 cup honey
1/2 cup matzah meal, plus small amount to dust pan
1 tablespoon lemon zest
1 teaspoon vanilla
1/2 cup ground almonds
2 tablespoons sugar mixed with 1/4 teaspoon cinnamon, for garnish, optional

Preheat the oven to 325 F. Brush a 10-inch tube cake pan with oil, dust with matzah meal, place on a baking sheet and set aside.
In the large bowl of an electric mixer, add the egg yolks with 1/3 cup oil, 1/2 cup sugar, honey, lemon zest and vanilla, and beat well. Set aside.
In another large bowl, beat the egg whites with the remaining 1/2 cup sugar until firm peaks form.
Pour the meringue over the egg yolk mixture and, using a rubber spatula, gently but thoroughly fold the beaten egg whites into the egg yolk mixture along with 1/2 cup matzah meal and ground almonds.
Pour the batter into the prepared tube pan and bake for about 50 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and invert the pan onto a wire rack to cool. With a sharp knife loosen the cake from the sides and center of the pan and unmold onto a cake plate.
Sprinkle with a mixture of sugar and cinnamon.

Makes 12 servings.

For more information about Claudia Hercman’s Jewish tours of Buenos Aires, visit instyleargentina.com.ar.

Fresh ingredients for a soup are a chef’s dream, and the best place to find them is at your local farmers market — fresh fennel, squash, mushrooms, ripe tomatoes of all shapes as well as root vegetables.

Our first experience with open-air markets was on a trip to Italy in the early ’60s. We walked excitedly through the marketplace looking at the fresh fruit and vegetables, then when we discovered that every village had its own market day during the week, we tried to visit all of them. The melons were sweet, the figs perfect, and the tomatoes, while ripe, still had a little green on them, but they were delicious.

When farmers markets began popping up in Southern California in the early ’80s, we were eager to see what each vendor had to offer. Today we often drive up the coast on a sunny Saturday morning to visit my favorite, in downtown Santa Barbara, which features the most amazing selection of fresh produce and handcrafted objects.

During a recent trip to the Old Town Calabasas Farmers Market, I was surprised by the amazing variety of mushrooms at Dirk Hermann’s LA FungHi stand, including crimini and shitake, which are just right for a Tuscan Mushroom Soup. Bread is the ideal accompaniment to serve with soup, and a few yards away, the Old Town Baking Co. offers an assortment of hearty breads to chose from — squaw, olive, nine-grain, sourdough, Italian, shepherd’s, rye and country harvest, to name a few.

I have a passion for creating and collecting recipes for vegetable soups, and one of my most recent discoveries, Fennel Soup, comes from a dear friend, Bettina Rogosky, who has a vineyard in Tuscany. During our last visit, she served us this delicious simple soup whose only ingredients are fennel, olive oil, water or vegetable broth and Ricard Pastis, an anise-flavored liqueur. Although it has a creamy consistency, it does not contain an ounce of dairy. Bettina served it with tiny croutons and chopped fennel tops.

At home, when friends come over for a casual supper, I love serving Minestrone Soup. A tossed green salad, warm crusty bread and a glass of red wine complete the menu.

Fresh herbs are an easy way to enhance the flavor of dishes. If you don’t have herbs in your garden, you can always find them at the farmers market. The addition of herbs, such as oregano, marjoram or sage, is an easy way to add an intense flavor to soups. Basil, mint, tarragon, cilantro, chives and parsley are often used raw, sprinkled on top of a dish just before serving. Try experimenting to find the flavors you like best.

TUSCAN MUSHROOM SOUP

1/2 cup olive oil
1 small onion, finely diced
1 medium stalk celery, diced
1/4 cup minced parsley
12 ounces assorted mushrooms (crimini and shitake), cleaned and thinly sliced
Salt and freshly ground black pepper to taste
1 cup dry white wine
4 small ripe tomatoes, peeled, seeded and sliced (about 1 cup)
4 to 5 cups vegetable broth or water
Parmesan cheese for garnish

In a large pot, heat olive oil; add onion, celery and parsley, and sauté until onion is lightly browned. Add the mushrooms and sauté for 6 to 8 minutes, stirring often with a wooden spoon. Season to taste with salt and pepper. Add the wine and allow it to evaporate completely.

Add the tomatoes and the broth, bring to a boil, and cook over medium heat, covered, for 20 minutes.

Ladle into a blender or food processor, and blend to a puree. Return to pot and heat.

To serve, ladle into soup bowls and drizzle with additional olive oil, and sprinkle with Parmesan cheese.

Makes 8 to 10 servings.

BETTINA’S FENNEL SOUP WITH CROUTONS

3 large fennel bulbs (about 5 cups)
1/4 cup olive oil
4 to 5 cups vegetable stock or water
4 to 5 tablespoons Ricard Pastis or Sambuca
Salt and freshly ground black pepper to taste
1/2 cup croutons (recipe follows)

Cut tops off fennel bulbs and reserve. Cut bulbs in half, remove core and discard. Cut bulbs into thin slices. Mince the reserved fennel tops, spoon into a small bowl, and set aside until ready to serve the soup.

In a large, nonstick skillet or pot, heat olive oil and sauté fennel until tender (do not brown). Add the stock and simmer until very soft. Add additional stock if needed.

Transfer the mixture to a large bowl or measuring cup. Ladle 1/3 or 1/2 of the mixture, with liquid, into a blender or food processor and blend to a fine puree. Pour into the large pot and repeat with the remaining mixture.

Simmer over medium heat, add Ricard Pastis and salt and pepper to taste.

To serve, ladle into heated serving bowls. Garnish with the croutons and minced fennel tops. Serve immediately.

Makes 6 to 8 servings.

CROUTONS

4 tablespoons unsalted butter
1 clove garlic, minced (optional)
3 (3/4-inch-thick) slices Tuscan or French bread, cut into cubes

In a large sauté pan, melt butter over medium heat. Stir in garlic, cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet, and bake in preheated 350 F oven for 15 minutes, or until crisp and dry. Check frequently to prevent burning.

FARMERS MARKET MINESTRONE SOUP

1/3 cup olive oil
3 large garlic cloves, minced
1 small onion, diced
3 carrots, diced
2 parsnips, diced
1/2 cup diced turnips
2 stalks celery, thinly sliced
1 potato, peeled and diced
Kosher salt and freshly ground black pepper
1 cup fresh, peeled, diced tomatoes (or canned)
1 bay leaf
1 large fresh sage leaf
1 piece of Parmesan cheese rind (optional)
1 can (15 ounces) cannellini beans, drained
1 cup shredded kale or chard
1 cup (4 ounces) small elbow macaroni
Grated Parmesan cheese

In a large heavy soup pot, heat olive oil and sauté garlic, onion, carrots, parsnips, turnips, celery and potato for 5 to 10 minutes, until the vegetables start to soften and brown slightly. Season to taste with salt and pepper.

Add tomatoes, bay leaf, sage, Parmesan cheese rind (if using) and enough water to cover the vegetables by 2 inches (about 5 cups). Bring to a boil, reduce heat, and simmer, uncovered, for 30 minutes. Add cannellini beans and kale; simmer for 20 to 30 minutes. Season to taste with salt and pepper.

Just before the soup is ready, bring a saucepan of salted water to a boil, add the macaroni, stir well, and cook until al dente, according to package directions. Drain well and add to the soup. To serve, ladle into heated soup bowl, drizzle with additional olive oil and sprinkle generously with the grated Parmesan cheese.

Makes 8 to 10 servings.

PARMESAN RINDS

When purchasing Parmesan cheese in an Italian market, they will often give you a piece of the rind. This adds richness and complexity to soups. You can save the rind when you buy Parmesan cheese — wrap it in plastic wrap and store in the refrigerator or freezer.

FARMERS MARKETS IN SOUTHERN CALIFORNIA

Agoura Hills
5835 Kanan Road
Sundays, 9 a.m.-2 p.m.
ccfm.com

Encino
17400 Victory Blvd.
Sundays, 8 a.m.-1 p.m.
onegeneration.org/farmers-market

Old Town Calabasas
23504 Calabasas Road (across from Sagebrush Cantina)
Saturdays, 8 a.m.-1 p.m.
ccfm.com

Malibu
Malibu Civic Center
23519 Civic Center Way
Sundays, 10 a.m.-3 p.m.
malibufarmersmarket.net

Northridge
Northridge Fashion Center
Wednesdays, 5-9 p.m.
coastalpacific.info

Oak Park
Oak Park Plaza Shopping Center
Kanan and Lindero Canyon roads
Saturdays, 9 a.m.-1 p.m.
coastalpacific.info

Ojai
300 E. Matilija Street
Sundays, 9 a.m.-1 p.m.
ojaicertifiedfarmersmarket.com

Oxnard, Downtown
Plaza Park
Fifth and B streets
Thursdays, 9 a.m.-1 p.m.
coastalpacific.info

Oxnard, Channel Islands
2805 S. Harbor Blvd.
Sundays, 10 a.m.-2 p.m.
coastalpacific.info

Santa Barbara
Downtown Santa Barbara and Cota streets
Saturdays, 8:30 a.m.-1 p.m.
sbfarmersmarket.org

Simi Valley
Simi Valley Town Center
1555 Simi Town Center Way
Fridays, 3-8 p.m.
coastalpacific.info

Thousand Oaks
Oaks Shopping Center
East Parking Lot
Thursdays, 1:30-6:30 p.m.
vccfarmersmarkets.com

Topanga
Pine Tree Circle Shopping Center
120 S. Topanga Canyon Blvd.
Fridays, 8 a.m.-noon
sfma.net

Ventura, Midtown
Pacific View Mall
Wednesdays, 9 a.m.-1 p.m.
vccfarmersmarkets.com

Ventura, Downtown
City Parking Lot
Corner of Santa Clara and Palm streets
Saturdays, 8:30 a.m.-noon
vccfarmersmarkets.com

Westlake Village
2797 Agoura Road
Sundays, 10 a.m.-2 p.m.
ccfm.com

http://www.jewishjournal.com/ tribe/article/market_fresh_soups_20110215

It will be a night of glitz and glamour, surprises and speeches. From red carpet hits and misses to backstage interviews with the winners, the Academy Awards is Hollywood’s biggest night. Celebrate the 83rd Oscars on Feb. 27 with an award-worthy viewing party.

Whether you invite 10, 20 or 30 guests, the real key to any fabulous event is to have a great mix of friends and delicious foods. Feel like a star chef by keeping your Oscar party food simple — serve a variety of hors d’oeuvres and movie snacks.

While at lunch with chef Bruce Marder, owner of Capo, Cora’s, Brentwood and House restaurants, he mentioned that he was planning a comfortable Oscar party at home this year with his wife and eight friends. The Marders have a family area with a large television screen adjoining the kitchen, where guests can watch the Oscars and sample an assortment of delicious food.

His menu of favorite finger food includes a Yogurt Dip served with spears of Persian cucumbers, Blue Fin Tuna Ceviche Crostini and a panini filled with cheese and green onions that is grilled until the cheese is oozing out the sides.

Chef Jason Ivener, owner of Artful Foods Catering, also shares two of his favorite crostini recipes, which would be perfect for an Oscar party. The first, Mushroom Crostini, features a combination of button and oyster mushrooms sautéed and spooned onto slices of French baguette, which is then topped with cheese and heated in the oven. The other, Charred Vegetable Crostini, is a mixture of charred vegetables accented with balsamic vinegar, currants and sun-dried tomatoes.

Two of my favorite appetizers are: Tiropita, a filo dough pastry filled with Monterey Jack and Swiss cheeses, and Gougère, light pastries made with gruyere cheese. (Both can be prepared in advance and stored in the freezer on baking sheets. Simply defrost and bake just before serving.)

Nothing says “the movies” quite like popcorn. Savory Popcorn tossed with grated Parmesan cheese and homemade Caramel Popcorn are the perfect munchies for Oscar night. They’re simple to make, going together in minutes.

Also, be sure to set up an open bar area, where guests can select from white or red wine, a large pitcher of champagne punch and soft drinks.

GOUGÈRE

From Judy Zeidler

1 cup milk
4 tablespoons unsalted butter
1 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 teaspoon Dijon-style mustard
1/2 teaspoon dry mustard
1 cup flour
4 eggs
1 1/4 cups finely shredded Gruyere or Swiss cheese

Place milk in a heavy saucepan over medium heat and scald.

In a medium bowl, knead butter, salt, pepper and mustards together. Add to milk, and blend with a wooden spoon. Bring to a rolling boil. Add flour all at once, stirring vigorously, until the mixture forms a ball and leaves the sides of the pan clean.

Transfer the mixture to the bowl of an electric mixer and add eggs, one at a time, blending well after each addition. Blend until the dough is shiny and smooth. Add 1 cup shredded cheese; blend well.

Spoon into a pastry bag fitted with the plain round tip. Place a silicone mat onto a baking sheet and pipe gougère in mounds 1/4 to 1/2 inch apart. Sprinkle with remaining 1/4 cup cheese and a few drops of milk. Cover with plastic wrap and refrigerate until ready to bake.

Bake in a preheated 400 F oven for 35 to 45 minutes or until well puffed and golden brown. Serve immediately.

Makes about 24.

YOGURT DIP WITH PERSIAN CUCUMBER SPEARS

For this recipe, Bruce Marder likes to use FAGE, a thick Greek-style yogurt, which is available in many local supermarkets.

8 ounces Greek-style yogurt
1 tablespoon chopped dill
1 teaspoon finely minced garlic
Salt to taste
1 teaspoon coarsely grated black pepper
2 tablespoons olive oil
1 to 2 Persian cucumbers, sliced lengthwise into sticks

In a bowl, mix together yogurt, dill, garlic, salt and pepper. Add olive oil and mix well. Transfer to a bowl and serve with cucumber spears.

Makes about 1 cup.

BLUE FIN TUNA CEVICHE CROSTINI

From Bruce Marder

Blue fin tuna ceviche crostini

1/2 pound blue fin or sushi-grade tuna, chopped
1/3 cup minced white onion
1 tablespoon Japanese yuzu or lemon juice
1 teaspoon wasabi
1 tablespoon minced chives
Salt to taste
1 tablespoon olive oil
1 small French baguette, thinly sliced and toasted

In a large bowl, mix together the tuna, onion, yuzu, wasabi and chives. Add salt and olive oil and mix well. Spoon onto toasted baguette slices.

Makes about 24 crostini.

MUSHROOM CROSTINI

From Jason Ivener

Olive oil
1/2 white onion, cut into small dice
1/4 pound white button mushrooms, thinly sliced
1/4 pound oyster mushrooms, thinly sliced
Kosher salt to taste
Freshly ground white pepper to taste
1/2 teaspoon black truffle peelings (optional)
1 small French baguette, thinly sliced and toasted
1/4 pound Tallegio or smoked mozzarella cheese, thinly sliced

In a medium sauté pan, heat 3 teaspoons olive oil and brown onions over medium heat for 2 minutes. Increase heat to high, add additional olive oil and mushrooms and sauté until soft, mixing well. Season with salt and pepper to taste. Add black truffle peelings, if using. Remove from pan. Cool. Reserve at room temperature.

Place baguette slices on baking sheet, sprinkle with additional olive oil, salt and pepper; bake in a preheated 375 F oven for 8 to 10 minutes until lightly toasted.

To serve, place 1 tablespoon of mushroom mixture on each toasted baguette slice, cover with cheese, and bake for 5 minutes to melt cheese. Serve hot.
Makes 20 crostini.

CHARRED VEGETABLE CROSTINI

From Jason Ivener

Olive oil
1/2 small onion, cut into small dice
2 zucchini (8 ounces), cut into small dice
1 red bell pepper (4 ounces), cut into small dice
1 small Japanese eggplant (4 ounces), cut into small dice
Salt to taste
Freshly ground white pepper to taste
1/2 teaspoon each dried thyme and oregano leaves
1 to 2 teaspoons balsamic vinegar
1/3 cup currants (soaked in warm water 5 minutes and drained)
1 jar (8 ounces) sun-dried tomatoes in olive oil, cut into small dice
1 small French baguette, thinly sliced and toasted
5 1/2 ounces goat cheese, crumbled

Filling: In a medium sauté pan, heat 2 teaspoons olive oil over medium-high heat and sauté onion, zucchini, bell pepper and eggplant for 5 minutes, until lightly charred. Season with salt, white pepper, thyme and oregano. Transfer to a bowl and cool. Add balsamic vinegar, currants and sun-dried tomatoes, mixing well.

Season slices of baguette with additional olive oil, salt and pepper. Arrange on a baking sheet and bake in a preheated 375 F oven for 8 to 10 minutes, until lightly toasted.

Arrange baguette slices on a platter, place 1 tablespoon vegetable mixture on each slice, and top with crumbled goat cheese. Serve at room temperature.

Makes 24 crostini.

TIROPITA

From Judy Zeidler

This recipe has the best filling I have ever tasted for these crisp pastries. The combination of cheeses, scallions, fresh dill, eggs and baking powder all add up to a wonderful puffy texture and exciting flavor.

3/4 pound Swiss cheese, grated
3/4 pound Monterey Jack cheese, grated
1/2 cup minced green onions
1/2 cup minced parsley
2 tablespoons minced fresh dill or 1 teaspoon dried dill
6 eggs
1 teaspoon baking powder
1 pound filo dough
1 pound unsalted butter, clarified
1/2 cup sesame seeds

In a large bowl, combine the cheeses with the green onions, parsley and dill. Beat in the eggs one at a time, then stir in the baking powder.

Work with one sheet of filo at a time, keeping remaining filo covered with wax paper and a damp towel. With scissors, cut the sheets crosswise into 2-inch-wide strips. Brush each strip with melted butter.

Place l teaspoon of the cheese mixture 1 inch from the end of the strip. Cover the filling with the end of the filo to make a neat triangular package; continue folding until the dough strip is completely incorporated into the triangle. Place each triangle as it is finished on a baking sheet lined with buttered foil. Repeat until all filling is used.

Brush tops of triangular packages with melted butter and sprinkle with sesame seeds. (Can be frozen at this point. Defrost before baking.)

Bake in a preheated 375 F oven for 15 minutes or until golden brown. Serve immediately.

Makes about 9 dozen.

SAVORY POPCORN

Savory popcorn

Vegetable oil
1/2 cup unpopped popcorn kernels
4 to 5 tablespoons melted unsalted butter
1/2 cup grated Parmesan cheese

In a large heavy pot (with a tight-fitting lid), coat the bottom with vegetable oil and heat over low flame. Drop in the popcorn kernels and cover. When the kernels begin to pop, shake the pan continuously until the popping slows. Take the pan off the heat.

Transfer popcorn to a large bowl and drizzle with the melted butter, sprinkle with the Parmesan cheese, and toss until completely coated.

Makes about 8 cups.

CARAMEL POPCORN

12 cups popped popcorn
1 cup firmly packed light brown sugar
1/2 cup corn syrup
1/2 cup unsalted butter
1/2 teaspoon salt
1/2 teaspoon baking soda

In a large saucepan, combine brown sugar, corn syrup, butter and salt. Stir constantly until it comes to a boil. Allow the mixture to boil, without stirring, for 5 minutes. Take the pan off the heat. Add baking soda and stir. Pour over the popped popcorn and toss until evenly coated.

Makes 12 cups.

http://www.jewishjournal.com/ tribe/article/appetizing_oscar_night_20110127

When I was growing up in Los Angeles, the highlights of our Chanukah celebration included visiting with extended family — uncles, aunts and cousins — lighting the Chanukah candles and eagerly awaiting the platters of fried potato latkes. In our home, the potato latkes were served crisp and topped with sour cream, sugar or apple sauce.

Most families have a favorite latke recipe that is made year after year. The real quandary is what to serve with the latkes.

In planning a Chanukah dinner, it’s usually a good idea to keep the menu simple. The emphasis should be on foods that can be prepared in advance and will hold up if guests arrive late. Every year, our menu changes. One year, we served Cabbage Borscht With Short Ribs. Another year, it was beef brisket with prunes, almost like a tzimmes, in a wine sauce. It’s fun to serve something new during Chanukah to surprise the family.

If meat is on your menu, Cabbage Borscht With Short Ribs is a winner. Made with beets, tomatoes, lemon juice and brown sugar, it is a hearty meal. The short ribs may also be served as a separate meal with potato latkes.

Another perfect main course for the family during Chanukah is Baked Sea Bass With Black Olive Sauce. Prepare the fish in advance and store in the refrigerator; it only takes 15 to 20 minutes to bake, which means you can put it in the oven when guests arrive.

When it comes to latkes, consider serving condiments like Green Tomato Marmalade, Chopped Olive Spread, Red Onion Marmalade, Red Pepper Jelly, Fresh Tomato Salsa or smoked salmon—and don’t forget the guacamole. For dessert, simply top your latkes with cinnamon and caramelized apple slices for a special treat. And if you are feeling ambitious, make the traditional Israeli dessert, nondairy sufganiyot (doughnuts), served with raspberry preserves.

CABBAGE BORSCHT WITH SHORT RIBS

2 pounds marrow bones, cut in 2-inch pieces, optional
4 pounds short ribs
3 onions, chopped
3 garlic cloves, chopped
1/2 cup chopped parsley
1 bay leaf
Water
1 head green cabbage, shredded
4 beets, peeled and sliced
1 (12-ounce) can tomatoes
or 6 fresh tomatoes, peeled
and chopped
1 teaspoon fresh basil
1/2 teaspoon paprika
1/3 cup brown sugar
Juice of 6 lemons
Salt and freshly ground black pepper
to taste

In a large pot add bones, short ribs, onions, garlic, parsley and bay leaf. Cover with water, bring to a boil and skim froth from the top. Lower heat and simmer, covered, for 1 1/2 to 2 hours.

Add cabbage, beets, tomatoes, basil, paprika, brown sugar and lemon juice; simmer for 1 to 2 hours. Add additional sugar, lemon juice, salt and pepper to taste.

The short ribs may be served in borscht or as a separate course with potato pancakes.

Makes 6 to 8 servings.

BAKED SEA BASS WITH BLACK OLIVE SAUCE

4 garlic cloves, minced
1 cup pitted and chopped black olives
1 tablespoon minced fresh oregano
or 1 teaspoon crumbled dried
1 tablespoon minced fresh basil
or 1 teaspoon crumbled dried
2 tablespoons minced parsley
Salt and freshly ground black pepper,
to taste
2 pounds sea bass fillets
1/2 cup vegetable stock
1/2 cup dry white wine

In a small bowl, stir together garlic, olives, oregano, basil and parsley. Season to taste with salt and pepper.

Spoon the garlic mixture on the bottom of a 13-by-9-inch baking dish, spreading evenly. Arrange the sea bass fillets, skin side up, on top of the garlic mixture. Pour the vegetable stock and wine around the sea bass. Bake in preheated 425 F oven for 15 to 20 minutes, basting with the juices, until cooked through. To serve, arrange fillets on heated serving plates and top with the garlic mixture.

Makes 6 to 8 servings.

JUDY’S CLASSIC POTATO LATKES

1 large onion, peeled
4 russet potatoes, peeled
1 tablespoon fresh lemon juice
4 extra-large eggs
3 tablespoons matzah meal or unbleachead all-purpose flour
1 teaspoon baking powder
Salt and freshly ground black pepper,
to taste
Olive oil for frying
Using the knife blade of a food processor, grate the onion; replace the blade with the shredding blade, and grate the potatoes. Transfer onion and potatoes to a large bowl, and squeeze the grated mixture between your fingers to wring out as much liquid as possible. Add lemon juice, eggs, matzah meal, baking powder, and salt and pepper to taste. Mix well.

Heat 1/8 inch of olive oil in a nonstick skillet over medium heat. Drop the batter by large spoonfuls into the hot oil, flattening with the back of the spoon to make 2- to 3-inch latkes. Cook on one side until golden brown, 3 to 5 minutes; turn and cook on the other side, about 2 minutes. (Turn once only.) Add oil to pan as needed to prevent latkes from burning. Drain well on paper towels and serve immediately.

Makes about 2 to 3 dozen latkes.

GREEN TOMATO MARMALADE

1 1/2 to 2 cups sugar
1/2 cup water
2 pounds green tomatoes, diced
(8 cups)
1 cup freshly squeezed orange juice
Grated zest of 1 orange and 1 lemon

In a large, skillet, combine sugar and water and bring to a boil, stirring constantly, until sugar dissolves. Reduce heat and simmer until sugar begins to turn golden. Add tomatoes, orange juice and zests, and simmer until tomatoes are soft and liquid has reduced to a thick syrup, about 15 minutes. Cool.

Makes 2 to 3 cups.

CHOPPED OLIVE SPREAD

1 cup pitted black olives
1 cup pitted green olives
1 tablespoon olive oil
2 tablespoons minced parsley

On a wooden board, chop the olives coarsely; transfer to a glass bowl. Add olive oil and parsley; toss well.

Makes 2 cups.

RED ONION MARMALADE

1/2 cup sugar
1/4 cup water
2 large or 3 small red onions, finely diced (about 3 cups) or thinly sliced
1/2 cup orange juice
Grated peel of 2 oranges

Place sugar and water in a heavy saucepan and bring to a boil, stirring constantly until sugar dissolves. Reduce heat and simmer until the sugar begins to turn golden. Add the onions, orange juice and peel, reduce heat to low, and simmer until the onions are soft and the liquid has reduced to a thick syrup, about 20 to 30 minutes. Cool.

Makes about 2 cups.

RED PEPPER JELLY

1 1/2 pounds sweet red peppers
(about 4 large peppers)
1 cup apple cider vinegar
1 teaspoon salt
1 teaspoon chili powder or
1 small red chili
5 cups sugar
1/3 cup fresh lemon juice
6 ounces liquid pectin

Wash and cut up peppers, discarding seeds and stems. Place pieces, a few at a time, in food processor and chop fine. In a large pot, combine chopped peppers, vinegar, salt and chili powder. Bring to a boil, reduce heat, and simmer 10 minutes. Add sugar and lemon juice, mixing until sugar dissolves. Bring to a boil. Stir in pectin and bring to a boil, stirring constantly, for exactly 1 minute. Remove from heat and skim off foam with metal spoon. Ladle into hot, sterilized jars; seal immediately.

Makes about 6 to 8 (8-ounce) jars.

FRESH TOMATO SALSA

4 firm ripe tomatoes, peeled, seeded
and chopped
1/2 onion, finely diced
1 Serrano chili, stems and seeds
removed, finely minced (optional)
1 cup finely chopped fresh cilantro
Salt to taste

In a glass bowl, mix the tomatoes, onion, chili, cilantro and salt. Cover with plastic wrap and refrigerate until ready to serve.

Makes about 2 cups.

CARAMELIZED APPLE SLICES

1/2 cup apricot preserves
1/3 cup sugar
1/2 cup apple juice
Juice and peel of 1 lemon
6 large tart Pippin or Granny Smith apples, peeled, cored, thinly sliced

In a large, heavy saucepan, combine preserves, sugar and apple juice. Cook over moderate heat, stirring, until preserves and sugar are dissolved. Bring syrup to a boil and simmer for 2 to 3 minutes.

Place lemon juice and peel in a large bowl and toss apple slices. Add apples with juice to preserve mixture and toss to coat evenly. Simmer until apples are soft, mixing occasionally. Cool. Transfer glazed apples with sauce to a large bowl, cover with plastic wrap, and refrigerate until ready to serve.

Makes about 3 cups apple slices.

SUFGANIYOT

These doughnuts are traditionally filled with raspberry preserves before frying. For an easier approach, fry the doughnuts unfilled, and serve the preserves as an accompaniment on the side.

2 tablespoons olive oil
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda
1/8 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup nondairy soy milk
Oil for frying
1/2 cup sugar mixed with 1 tablespoon
cinnamon
1 (16-ounce) jar raspberry preserves

In the large bowl of an electric mixer, blend olive oil and sugar, beating until light and fluffy. Add egg, beat well; stir in vanilla.

Mix together flour, baking soda, nutmeg and salt; add to sugar mixture alternately with soy milk. Stir until well blended; dough will be soft.

In deep fryer, heat oil to 365 F. Using a small ice cream scoop or teaspoons, scoop out dough and drop into hot oil. Fry only enough doughnuts to fit in fryer without crowding and keeping oil from cooling down. Drain on paper towels and roll in sugar-cinnamon mixture. Serve with raspberry preserves on the side.

Makes about 18 doughnuts.

Judy Zeidler is the author of “The Gourmet Jewish Cook” (Morrow, 1988) and “The International Deli Cookbook” (Chronicle, 1994). She teaches cooking classes through American Jewish University’s Whizin Center for Continuing Education. Her soon-to-be-published cookbook, “Italy Cooks,” is based on 35 years of travel to Italy. Her Web site is judyzeidler.com.

http://www.jewishjournal.com/ chanukah/article/o_chanukah_looking_beyond_latkes_20101123/

There is something special about Chanukah, a time when all of our children and grandchildren gather from across the country to celebrate the holiday, which begins this year at sundown on Dec. 1. Lighting the candles, followed by family meals, singing songs, exchanging gifts and playing the dreidel game all add up to quality family time.

What makes Chanukah such a festive occasion? Perhaps it starts with the aroma of potato latkes permeating the house. The crispy golden pancakes frying in the kitchen have come to symbolize the Festival of Lights, when we celebrate the miracle of one day’s supply of consecrated olive oil that kept the Jerusalem Temple’s lamp burning for eight days.

Unfortunately, most latke recipes rely on what seems like an eight-day supply of oil—or trans-fat-laden shortening – poured into the pan to achieve the desired flavor and crispness.

Healthy tips for frying with olive oil

1. Use a nonstick skillet to reduce the quantity of olive oil needed.
2. Check the suggested use date when purchasing olive oil.
3. Use extra-virgin olive oil. It makes fried foods light, crisp and more healthful.
4. Heat oil before frying — this prevents the food from absorbing too much oil and cuts down the time needed for foods to fry.
5. Fried foods should be drained on paper towels immediately.
6. Once used, dispose of frying oil; do not reuse.

But celebrating Chanukah doesn’t have to raise your cholesterol. This year I have created lighter latkes that are baked with a minimum amount of olive oil. I call them fry/baked. The olive oil is lightly spread on a very hot silicone or other nonstick baking sheet, small spoonfuls of the potato mixture are dropped on, and then they go into the oven to be baked until golden brown on each side.

Growing up, I remember helping my mother make the potato mixture using a hand-held grater. Today, latkes take much less time to prepare. To save time, use the knife blade in your food processor to chop the onions and then the grater blade to shred the potatoes. In addition to using potatoes, follow my recipe for zucchini latkes that are made with egg whites and grated onion.

At one time, Salmon Latkes, made with canned salmon, were Gramma Gene’s specialty. When our kids were growing up and they visited, she would always serve salmon latkes and blintzes for lunch.

Through the years, Gramma’s Gene’s recipe has taken on a few extra ingredients, but they blend together in no time at all. Simply mix the ingredients in a bowl and sauté in olive oil. Serve them with lemon or lime wedges and a simple yogurt-cucumber-dill sauce.

Another of our favorite latkes originated in Romania and is made with egg noodles. You can also bake the mixture kugel-style, adding 1 or 2 additional eggs and 2 or 3 tablespoons of raisins. Spoon the mixture into a greased baking dish or muffin pan. Bake at 375 degrees for 20 to 30 minutes or until crusty.

We begin the Chanukah dinner with a do-it-yourself salad. Let everyone choose from bowls of roasted peppers, carrots, celery, jicama, cherry tomatoes, cucumbers, mushrooms and zucchini. Toss the salad and serve with warm, crusty bread, along with a selection of latkes. Serve crisp cold white wine for the adults and apple juice or milk for the younger group.

SALMON LATKES

1 can (14 3/4 ounces) pink salmon, undrained, skin and bones removed
2 eggs
1/2 large onion, finely chopped
1/2 cup matzah meal or bread crumbs
1 tablespoon finely chopped fresh dill
1/4 cup finely chopped fresh parsley
Salt and freshly ground black pepper, to taste
Olive oil for frying
Yogurt-Cucumber-Dill Sauce (recipe follows)
Lemon or lime wedges
Fresh dill sprigs, for garnish

Put undrained salmon into a large bowl. Separate salmon into flakes and mash with a fork. Add the eggs, onion, matzah meal, dill and parsley. Using a fork, mash the ingredients until well blended. Season to taste with salt and pepper and mix well. Set aside for 10 minutes. With wet hands, shape the mixture into latkes. (Mixture can be made 1 hour ahead.)

In a large, nonstick skillet, heat 2 to 3 tablespoons olive oil. Place latkes into the hot oil, in a single layer, being careful not to crowd in the pan and gently press down with spatula or fork to flatten. Cook 3 to 4 minutes or until brown, flip, flatten again, and cook until brown and crispy, about 3 to 4 minutes more. Remove to a paper-towel lined ovenproof plate. Serve immediately or keep warm in 250 F oven. Repeat with remaining mixture, adding oil as needed. Serve hot with Yogurt-Cucumber-Dill Sauce (recipe follows) and lemon wedges, garnished with dill sprigs.

Makes about 2 dozen latkes.

YOGURT-CUCUMBER-DILL SAUCE

1 cup plain low-fat yogurt
1 cup peeled, seeded and grated cucumber
3 tablespoons minced fresh dill

In a bowl, combine yogurt, cucumber and dill. Refrigerate until ready to serve.

Makes 1 1/2 to 2 cups sauce.

Noodle latkes.

ROMANIAN NOODLE LATKES

1/2 pound egg noodles
2 tablespoons unsalted butter or margarine
2 eggs
Salt and freshly ground black pepper, to taste
Olive oil for frying

Cook the noodles according to the package directions; drain well. Transfer noodles to a large bowl, add the butter, and toss gently until butter melts and noodles are coated; set aside to cool. Add the eggs, salt and pepper to taste, and mix well.

In a large, nonstick skillet, heat 1/4 inch of the oil over medium heat. Drop the noodle mixture by tablespoons into the hot oil, flattening each spoonful with the back of the spoon to form a thin latke. Fry on both sides until golden brown and crisp, about 5 minutes per side. (Do not turn the latkes until the first side is golden and the top is firmly set).

Makes about 30 latkes.

LOW-FAT LATKES

1/2 onion
2 pounds russet potatoes
1 egg
1/4 cup matzah meal or bread crumbs
1/2 teaspoon baking powder
2 tablespoons minced parsley, optional
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup olive oil
Apple sauce
Nonfat or low-fat sour cream

Preheat oven to 450 F. Place a silicone or other nonstick baking sheet in the preheated oven.

Using the knife blade of a food processor, grate the onion. Replace the blade with the shredding blade, and grate the potatoes. Transfer the grated mixture to a large bowl, and squeeze the mixture between your fingers to wring out as much liquid as possible. Add egg, matzah meal, baking powder, parsley, and salt and pepper to taste.

Drizzle olive oil on hot baking sheet and spread with a wax-paper-covered wooden spoon. Shape small tablespoons of potato mixture into balls, place on the prepared baking sheet, and flatten to form 1 1/2-inch latkes, leaving 1 inch of space between the latkes. Bake-fry the latkes on the lower rack of the hot oven until golden brown, 12 to 15 minutes per side, turning once with a spatula.

When you turn the latkes, flip them onto areas of the baking sheet that still have olive oil. Transfer to plates or platters and serve immediately with applesauce and sour cream.

Makes about 2 dozen latkes.

MARVIN’S ZUCCHINI LATKES

1 pound zucchini, grated
2 egg whites
1/2 onion, grated
2 tablespoons matzah meal
Salt and freshly ground black pepper, to taste
Olive oil for frying

In a large bowl, combine the zucchini, egg whites, onion and matzah meal; mix well. Season with salt and pepper, to taste.

In a large, heavy, nonstick skillet, heat olive oil. Drop zucchini mixture one tablespoon or more at a time into the hot oil and flatten with back of wet spoon. Fry on both sides until golden brown. Drain on paper towels.

Makes about 20 small latkes.

http://www.jewishjournal.com/ tribe/article/chanukahs_the_time_for_lots_of_latkes_20101119/

After 55 years of celebrating Thanksgiving in our home with family and friends, our son Zeke and son-in-law Jay announced that they wanted to take over the responsibility for Thanksgiving dinner.

Our first reaction was to say no, but we reconsidered. Maybe it was time for a change.

Their first attempt was almost a disaster. We received a telephone call just as we were leaving the house: “Mom, when do we put the turkey in the oven?”

It was a late dinner, but everything went well.

Jay does a great job roasting the turkey, baking it in a brown paper bag, allowing the necessary four or five hours. And Zeke makes the stuffing using Gramma Molly’s Vegetable Stuffing recipe.

We were thrilled that they served all of our traditional Thanksgiving favorites, and each member of the family participated by bringing a potluck dish to share.

Our family dinner usually begins with Chopped Chicken Liver Salad, a recipe handed down from Gramma Gene, which is served with Red Pepper Jelly, along with Jay’s favorite fruit salad.

For those who don’t eat turkey, Jay roasts a salmon, brushed with mustard and maple syrup, along with baked mangos and apple slices.

Of course, apple and cranberry sauce are always on the menu, and Zeke bakes a sweet potato casserole, using fresh sweet potatoes, apple juice and honey.

Our son Marc is assigned to bring wine — an easy task since it is his hobby. Our daughters-in-law, both great bakers, are asked to bring a nondairy dessert — Amy makes pumpkin bread and an Apple Crisp With Rosemary, and Amber’s chocolate peanut butter heirloom cookies are always a treat.

Thanksgiving has turned out even better — not like the old days, when we prepared the dinner for our kids. Now it’s fun to sit back and enjoy having them cook for us. We kvell as we watch how our passion for cooking has inspired them to continue holiday traditions.

It is a special time to be together with family and friends, enjoying good food, conversation and sharing experiences.

GRAMMA GENE’S CHOPPED CHICKEN LIVER SALAD WITH RED PEPPER JELLY

This is one of the basic Jewish favorites I remember from my childhood. I used to watch my mother, sitting on the back porch steps, doing the hard work of chopping away at beef liver, hard-cooked eggs and chicken schmaltz in a huge wooden bowl. I have preserved the integrity of Gramma Gene’s recipe but enhanced it with apple, mushrooms and a little brandy. I use a meat grinder to get an old-fashioned coarse texture, but you can also make this with a food processor, resulting in a finer texture. The Red Pepper Jelly adds an extra sweet-spicy flavor.

2 medium onions, thinly sliced
1/4 cup olive oil
1 pound chicken livers (prepared according to kosher dietary laws)
4 large mushrooms, thinly sliced
1 medium apple, peeled, cored and thinly sliced
2 tablespoons brandy or cognac
2 hard-boiled eggs, peeled
Salt
Freshly ground black pepper
Cucumber slices for garnish
Red Pepper Jelly (recipe follows)

In a large, heavy skillet, sauté onion in olive oil until lightly browned. Add the livers, mushrooms and apple; sauté, turning the livers on both sides until lightly browned; do not overcook. Add the brandy and simmer 3 to 4 minutes.

Spoon the mixture and the eggs into a meat grinder; grind into a large bowl, making sure to add the juices from the skillet. Add salt and pepper to taste and stir well. Transfer to a bowl or mold lined with plastic wrap, cover and refrigerate.

When ready to serve, lift the molded chopped liver out of the bowl, invert onto a serving plate, and peel off the plastic wrap. Garnish with cucumber slices, and serve with Red Pepper Jelly and challah.

Makes 3 to 4 cups.

Photo by Dan Kacvinski

RED PEPPER JELLY

Serve as a condiment with chopped chicken liver, cold meats, poultry or goat cheese. It may be made in advance and refrigerated.

1 1/2 pounds sweet red peppers (about 4 large)
1 cup apple cider vinegar
1 teaspoon salt
1 teaspoon chili powder or 1 small red chili
5 cups sugar
1/3 cup fresh lemon juice
6 ounces liquid pectin (kosher)

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Rinse peppers and cut into pieces, discarding seeds and stems. Place pieces, a few at a time, in food processor and chop fine. In a large pot, combine chopped peppers, cider vinegar, salt and chili powder. Bring to a boil, reduce heat and simmer for 10 minutes. Add sugar and lemon juice, mixing until sugar dissolves. Bring to a boil. Stir in pectin and bring to a boil, stirring constantly, for exactly 1 minute. Remove from heat and skim off foam with metal spoon. Ladle into hot, sterilized jars and seal immediately.

Makes 6 to 8 (8-ounce) jars.

TURKEY IN A BAGWITH GRAMMAMOLLY’S VEGETABLE STUFFING

1 turkey (15 to 20 pounds)
Gramma Molly’s Vegetable Stuffing (recipe follows)
1/4 cup safflower or vegetable oil
1 cup apricot preserves
Salt
Freshly ground black pepper

Rinse the turkey; pat dry with paper towels. Spoon the cooled stuffing into both cavities and close with a needle and thread or skewers. Rub the outside of the turkey with the oil and preserves and sprinkle with salt and pepper.

Grease the inside (unprinted side) of a large brown paper bag, or use a large plastic baking bag. Place the turkey, neck first and breast down, inside the bag. For a paper bag, fold the open ends and seal it with paper clips or staples; if using a plastic baking bag, tie it with the plastic ties supplied in the package.

Line a large roasting pan with heavy-duty foil. Place the turkey on a large rack in the roasting pan. Bake in preheated 325 F oven according to the suggested cooking times below.

About 30 minutes before the turkey is done, remove it from oven, make a slit in the bag under the turkey, and let the liquid drain into a saucepan. When all the juices are poured off, remove the bag, and return turkey to the oven to brown, uncovered, for the remaining cooking time.

While turkey finishes cooking, heat the juices in the saucepan, skimming off and discarding the fat that forms on top.

When turkey is done, remove from oven, and transfer stuffing to a heated serving bowl. Carve the turkey and arrange the slices, legs and wings on a large platter. Serve the juices in a gravy boat.

Suggested Cooking Time for Stuffed Turkeys

10 to 12 pounds: 3 1/2 to 4 1/2 hours

14 to 16 pounds: 5 to 6 hours

18 to 20 pounds: 6 to 7 1/2 hours

Photo by Dan Kacvinski

GRAMMA MOLLY’S VEGETABLE STUFFING

My mother was very proud of this very special stuffing and served it in chicken as well as turkey. She did not, however, cook the ingredients, but mixed everything together and placed it in the bird. I have found that sautéing the stuffing first allows it to cook more evenly. I have also added raisins, which gives it a nice sweet taste. It is especially festive for Thanksgiving.

1/4 cup safflower or vegetable oil
3 medium onions, finely chopped
3 garlic cloves, minced
4 celery stalks, finely chopped
1 bunch carrots, peeled and grated
1 parsnip, peeled and grated
2 large zucchinis, grated
1/2 cup minced fresh parsley
1 cup golden seedless raisins, plumped in sweet red wine and drained
8 to 10 mushrooms, chopped
2 to 3 tablespoons rolled oats
2 to 3 tablespoons flour
2 to 3 tablespoons breadcrumbs
1/4 cup dry red wine
Salt
Freshly ground black pepper

In a large heavy skillet, heat the oil and sauté the onions and garlic until transparent. Add the celery, carrots, parsnip and zucchini; toss well. Sauté for 5 minutes, until the vegetables begin to soften. Add parsley, raisins and mushrooms; mix thoroughly. Simmer for 5 minutes. Blend in the oats, flour and breadcrumbs, 1 tablespoon of each at a time. Add the wine and mix well. Add the remaining dry ingredients, a little at a time, until the stuffing is moist and soft, yet firm in texture. Season to taste with salt and pepper.

Makes about 4 to 5 cups.

APPLE CRISP WITH ROSEMARY

FILLING:

6 large Granny Smith apples
1 tablespoon lemon juice
1/2 cup sugar
1 1/2 teaspoons flour
1 teaspoon ground cinnamon
2 teaspoons finely chopped fresh rosemary

STREUSEL TOPPING:

1/2 cup rolled oats
1/2 cup flour
3/4 cup brown sugar, packed
1/3 cup unsalted nondairy margarine, cut in pieces

Brush an 8-inch square baking pan with 1 tablespoon softened margarine; set aside.

For Filling:
Peel, core and thinly slice the apples; place in a large bowl with the lemon juice.

In a small bowl, mix together the sugar, flour, cinnamon and rosemary. Add sugar mixture to apples in large bowl, toss lightly to coat apple slices with sugar mixture. Transfer apple mixture into prepared baking pan and set aside.

For Streusel Topping:
In large bowl of an electric mixer, blend the oats, flour and brown sugar. Add the margarine and blend until crumbly. Sprinkle topping evenly over apples in baking pan.

Bake in a preheated 375 F oven for 45 minutes or until golden brown.

Makes 8 to 10 servings.

http://www.jewishjournal.com/ tribe/article/thanksgiving_let_the_next_generation_take_over_20101025/

Simchat Torah translates as “rejoicing with/of the Torah,” and it is one of the most joyful of all the holidays.

Congregants sing and dance in synagogues as the Torah is carried around the bimah seven times, and children are encouraged to join in the festivities by waving flags and carrying miniature Torahs.

This year, to celebrate the tradition, I developed a cookie recipe made in the shape of a flag. Allow the children to participate by helping decorate the cookies with blue and white icing in the shape of a Jewish star.

Cabbage, one of the oldest cultivated plants, is the traditional vegetable served during the holiday. Franco-German Jews used it in sauerkraut, soups, noodle dishes, pastry fillings and salads.

Serve Cabbage Strudel as your main course, using a sweet cabbage filling wrapped in filo dough, topped with sour cream and dill, instead of cabbage rolls, which are also served on Simchat Torah. The Cabbage Strudel can be made several days in advance and stored in the freezer. Bake just before serving.

During the holiday, we serve some of our children’s favorite foods. Include egg noodles with Parmesan cheese on your menu, a dish the children always enjoy. This is just the beginning possibility of another pasta dish — go one step further by adding sautéed mushrooms, tomatoes, zucchini or tomato sauce for the adults.

Another dessert that is a favorite with the children is dipped strawberries. Serve the berries on a large platter with bowls of brown sugar, sour cream and melted semisweet chocolate.

CABBAGE STRUDELWITH SOUR CREAM AND DILL SAUCE

1 package (about 1 pound) filo dough
1 pound unsalted butter or margarine, melted
2 cups fine bread crumbs
Cabbage Filling (recipe follows)
Sour Cream Dill Sauce (recipe follows)
Dill sprigs

Place a damp towel on a work area and cover with waxed paper. Remove four sheets of filo from the package. Keep the remaining sheets covered with waxed paper and a damp towel to prevent drying out.

Fold the filo leaves in half like a closed book and unfold one page. Brush with melted butter and sprinkle lightly with bread crumbs. Continue turning the pages of the filo, brushing with the butter and bread crumbs until you come to the center. (Do not brush the butter in the center yet.) Close the second half of the book over the first and work backward: Open the last leaf and continue spreading the butter and crumbs until you come back to the center. Now brush the center with the butter and sprinkle with crumbs.

Depending on how thick a strudel you want, spread 2 to 3 cups of the Cabbage Filling lengthwise on the open filo book, 2 inches from the edge closest to you and 2 inches from the sides. Cover the filling with the closest edge and fold the sides over. Brush the sides with butter and continue rolling up the filo, jellyroll fashion.

Cover a baking sheet with foil and brush the foil with butter or place a nonstick silicone baking mat on a baking sheet. Place the strudel on the foil or baking mat, seam side down, and brush it with butter. Using the point of a sharp knife, make three or four small cuts through the top sheets of the strudel. Refrigerate uncovered until the butter hardens, 15 to 20 minutes. (The strudel can be frozen at this point.)

Repeat with 4 more sheets until all of the filling is used. This should make 3 to 4 strudels.

Preheat the oven to 350 F. Bake for 45 minutes or until golden brown. Slice immediately and serve hot with Sour Cream Dill Sauce and garnish with sprigs of dill.

Each strudel makes 4 to 6 servings.

CABBAGE FILLING

1/2 cup unsalted butter
1/4 cup flour
2 tablespoons paprika
3 cups finely chopped onions
4 quarts shredded cabbage
1/2 cup dark brown sugar, firmly packed
Salt
Freshly ground black pepper

Melt the butter in a large, heavy saucepan over medium heat. Add the flour and, using a wooden spoon, stir until dissolved. Add the paprika and mix well. Add the onions and continue cooking for 10 minutes, stirring occasionally to avoid sticking.

Add the cabbage, brown sugar and salt and pepper to taste. Simmer, partially covered, for 30 to 40 minutes or until golden brown. Stir occasionally. Remove from the heat and cool. This mixture can be made a day ahead and stored: Transfer to a glass bowl, cover, and refrigerate.

SOUR CREAM DILL SAUCE

2 cups sour cream or nondairy sour cream
1/8 cup snipped fresh dill

In a bowl, combine the sour cream and dill. Cover and chill.

Photo by Dan Kacvinski

BUTTERED EGG NOODLESWITH PARMESAN CHEESE

12 ounces egg fettuccini noodles
12 cups water
Salt
6 to 8 tablespoons unsalted butter or margarine
1 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste

In a large pot, bring salted water to a rolling boil. Add the noodles and cook until tender, about 5 to 10 minutes. Reserve 1 cup water and drain noodles.

In a large sauté pan, melt butter, add drained noodles to pan and toss, coating thoroughly with butter. Add Parmesan cheese, and salt and pepper to taste; mix well, adding additional reserved noodle water if needed. Spoon onto serving plates and top with additional Parmesan cheese. Serve immediately.

Variations: Add sautéed mushrooms, cherry tomatoes, zucchini or tomato sauce.

Makes 6 to 8 servings.

SIMCHAT TORAH FLAG COOKIES

2 1/2 cups flour
3/4 cup sugar
Pinch salt
1/2 pound unsalted butter or margarine, cut into pieces
1 teaspoon almond extract
Wooden sticks
Powdered Sugar Frosting (recipe follows)

Preheat the oven to 300 F.

Line a baking sheet with foil and brush with butter or line baking sheet with silicone baking mat and set aside.

In the bowl of an electric mixer, blend the flour, sugar and salt. Add the butter or margarine and almond extract; blend until the dough begins to come together, about 2 or 3 minutes.

Knead until smooth, then shape into a 2-by-3-inch rectangular log. Cover with plastic wrap and refrigerate until ready to bake.

Cut 1/4-inch slices from the log. Gently push a wooden stick into the bottom end of each cookie. Arrange them about 1/2 inch apart on the baking sheet. Bake for 15 to 20 minutes, or until lightly browned. Cool on racks.

Decorate with Powdered Sugar Frosting.

Makes 2 to 3 dozen.

POWDERED SUGAR FROSTING

2 cups powdered sugar
4 tablespoons lemon juice
4 tablespoons cream or milk
1 tube blue decorating icing

In a bowl, blend the powdered sugar, lemon juice and cream until smooth and creamy. Add additional powdered sugar if needed. Using a spatula, spread a thin layer of frosting on top of each cookie. Decorate with blue frosting.

Makes about 2 cups frosting.

http://www.jewishjournal.com/ tribe/article/celebrate_with_simchat_torah_favorites_recipes_20100923/

By Judy Zeidler

Photo by Dan Kacvinski Rosh Hashanah, literally translated as head of the year, begins this year at sundown on Sept. 8, ushering in a 10-day period for reflection on the past year and making resolutions for the new one. It is a time when families come together for festive meals and where sweet foods are traditionally eaten, symbolizing hope for happiness and a sweet life in the coming year. In some homes, families follow the ancient custom of substituting sugar in salt shakers to be used during the holiday. Honey, because of its sweetness, is an important ingredient in Rosh Hashanah cooking and baking. It is customary to dip slices of challah and apples in honey at the beginning of the meal. A tradition in our family is to hollow out a large apple, fill it with honey, and place it on a platter surrounded with sliced apples that can be dipped and eaten when guests arrive. The recipes I am sharing feature honey and apples, and any can be included in your holiday menus. Using honey as a sweetener is not difficult, and you can substitute it for sugar in your favorite recipes. The general rule is to use one-quarter less honey than you would sugar, then reduce the amount of liquid by one-quarter as well. I have found that cakes made with honey seem to stay fresh longer. There are many varieties of honey available. A few examples are orange blossom, chestnut, lavender and wildflower, and each has its own distinctive flavor.  It is fun to experiment and use the taste you prefer. Honey cake is a delicious dessert to make for this holiday. Over the years, I have experimented with many recipes, and this delicious, high-rise Spice and Coffee Honey Cake has a light, appealing texture, the result of folding in beaten egg whites. Try it once, and you’ll never buy another store-bought honey cake. If you are invited as a guest to a Rosh Hashanah dinner, it will make a wonderful holiday gift. A round challah, signifying a long and full life, is the traditional shape to bake on Rosh Hashanah. Sweetened with honey and baked with apples and raisins, Fruit-Filled Holiday Challah is perfect for serving at dinner or toasted for dessert. An added plus: Because it has no egg yolks and very little oil, it is low in cholesterol. The Apple-Spinach Salad With Sauteed Salmon follows the theme of combining apples and honey. Made with diced apples, tahini and honey, it is an ideal dish to serve during the holiday. The dressing can be prepared the day before and refrigerated. The spinach leaves are tossed with the mixture and topped with the sautéed salmon just before serving. In many homes, a “first fruit of the fall season,” such as figs, grapes or pomegranates, is eaten. I have included an Apple-Pomegranate Sorbet recipe garnished with pomegranate seeds. The uncooked apples give it a delightful crisp texture; serve a scoop with the honey cake. Have a healthy and happy New Year. L’Shanah Tovah. APPLE-SPINACH SALAD WITH SAUTEED SALMON 1/2 pound Sauteed Salmon, cut into chunks (recipe follows) 3 apples, peeled, cored and diced 3 green onions (scallions), thinly sliced 3 stalks celery, diced Juice of 2 lemons 1/4 cup mayonnaise 1/4 cup tahini (sesame seed paste) 2 tablespoons honey 1 bunch fresh spinach, torn into bite-size pieces 1/4 cup toasted sesame seeds Prepare salmon; set aside. In a large bowl, toss the apples, green onions and celery with juice of 1 lemon to keep the apples from darkening; set aside. In a blender, food processor or small bowl, blend together the mayonnaise, tahini, honey and juice of the remaining lemon; the mixture will be very thick.  Toss with the apple mixture. Cover with plastic wrap and chill. Just before serving, place spinach in a large bowl, add the apple mixture, and toss to coat the spinach thoroughly. Arrange sauteed salmon chunks on top and garnish with sesame seeds. Makes 6 to 8 servings. Variation: Substitute poached chicken for the salmon. Dice and mix with the apple mixture for a chicken salad and arrange on spinach leaves. SAUTEED SALMON 2 to 3 tablespoons olive oil 1/2 pound salmon fillet, cut into chunks Salt and freshly ground black pepper, to taste In a skillet, heat olive oil and sauté salmon chunks, tossing until lightly browned on all sides. Season with salt and pepper. Transfer to a bowl, cover with plastic wrap and set aside. Photo by Dan Kacvinski FRUIT-FILLED HOLIDAY CHALLAH 1 package active dry yeast 1 1/2 cups warm water (110 to 115 F) Pinch sugar 1 tablespoon salt 3 tablespoons honey 1/4 cup safflower or vegetable oil 5 egg whites 6 to 7 cups flour Cinnamon-sugar Apple Filling (recipe follows) Yellow corn meal for baking sheet Dissolve yeast in 1/2 cup of the warm water with a pinch of sugar; set aside until foamy. In the bowl of an electric mixer, beat together the remaining 1 cup warm water, salt, honey, oil and 4 egg whites. Blend in yeast mixture. Add 4 cups flour, 1 cup at a time, blending with a beater after each addition. Spoon remaining flour on a wooden board. Pour dough onto flour and knead 5 minutes, incorporating enough flour to make a smooth elastic dough. Place dough in a greased bowl and grease the top.  Cover with a towel and let rise in a warm place until doubled in size, about 1 1/2 hours. Punch down the dough and divide in half.  Working with one half at a time, divide into three parts. Roll each part into a rectangle. Brush with oil and top with an even layer of Apple Filling. Roll each rectangle into a long rope. Seal the ends of the 3 ropes together and braid. Gently work the braids into a circle and pinch the ends together to form a round challah. Repeat with remaining half of dough. Sprinkle corn meal on a large oiled baking sheet or two 8- to 9-inch round cake pans and place braided challah on the baking sheet or in the cake plans. Cover with a towel and let rise in a warm place for 45 minutes or until doubled in size. Brush with remaining egg white, then sprinkle with cinnamon-sugar. Bake in preheated 350 F oven for 30 to 40 minutes.  Cool on rack. Makes 2 round challahs. APPLE FILLING 5 apples, peeled, cored and diced Juice of 1 lemon 1/2 cup golden raisins 1/4 cup honey 1/4 teaspoon cinnamon In a large bowl, combine the apples, lemon juice, raisins, honey and cinnamon. Cover with plastic wrap and chill. Drain well and use for the challah filling. Photo by Dan Kacvinski SPICE AND HONEY CAKE 1 pound honey 1 cup sugar 1 cup strong black coffee 1/4 cup vegetable or safflower oil 4 eggs, separated 3 1/2 cups flour 2 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon salt 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1/4 teaspoon cream of tartar 3/4 cup sliced almonds, toasted In a large mixing bowl, blend honey, sugar, coffee and oil. Add the egg yolks and beat until light and smooth. In a large bowl, combine flour, baking powder, baking soda, cinnamon, 1/2 teaspoon salt, cloves and ginger. Gradually add the flour mixture to the honey mixture, beating until well blended. In a large mixing bowl, beat the egg whites with remaining 1/2 teaspoon salt and cream of tartar until soft peaks form. Gently fold the beaten egg whites and almonds into the batter. Pour batter into an ungreased 10-inch tube pan. Bake in preheated 350 F oven for 1 hour or until a toothpick inserted into the cake comes out clean. Immediately remove pan from oven and invert it onto a wire rack to cool. With a sharp knife, loosen cake from pan’s sides and tube. Remove cake from pan and transfer to a large cake platter. Makes 8 to 10 servings. APPLE-POMEGRANATE SORBET 1 1/2 cups unsweetened pomegranate or grape juice 1 cup sugar 3 large golden delicious apples, peeled, cored and pureed 1 tablespoon lemon juice Pomegranate seeds for garnish Place the pomegranate juice and sugar in a heavy pot over medium heat. Stir until the sugar dissolves. Bring to a slow, rolling boil, reduce heat, and simmer 5 minutes.  Transfer to a large bowl and chill. Combine the pomegranate juice mixture, pureed apples and lemon juice; blend well. Freeze in refrigerator-freezer, electric or hand-crank freezer. For refrigerator-freezer, pour the mixture into flat-bottomed ice cube trays without their dividers or a freezer-proof glass bowl. Place in freezer and stir with a fork every hour, scraping from the sides into the center. Continue stirring and freezing until the ice is set, 3 to 4 hours.  Or follow the directions on your electric or hand-crank freezer. Scoop into individual bowls and garnish with pomegranate seeds or serve with slices of honey cake. Makes 1 quart. Judy Zeidler is the author of “The Gourmet Jewish Cook” (Morrow, 1988) and “The International Deli Cookbook“ (Chronicle, 1994). She teaches cooking classes through American Jewish University’s Whizin Center for Continuing Education. Her soon-to-be-published cookbook, “Italy Cooks,” is based on 35 years of travel in Italy. Her Web site is judyzeidler.com. http://www.jewishjournal.com/ high_holy_days/article/dip_into_honey_for_new_year_inspiration_recipes_20100824/

By Judy Zeidler

(Photo by Dan Kacvinski) If you are in a dilemma about what to serve your family for Rosh Hashanah, Yom Kippur and Sukkot, expand your menu options to include dishes that can be served in both the dining room and the sukkah. Rosh Hashanah (Sept. 8-10) usually occurs during the warmest days of the year, so I plan to serve a refreshing and delicious cold Apple-Spinach Salad With Sautéed Salmon as the main course. This recipe is made with a combination of diced apples, tahini and honey; it’s perfect because apples and honey are traditionally served during this holiday to ensure a sweet new year. The dressing can be prepared the day before and refrigerated. The spinach leaves are tossed with the mixture and topped with the sautéed salmon just before serving. This year, Yom Kippur begins at sundown Friday, Sept. 17, and the break-the-fast meal is on Saturday evening. As with any Shabbat or Yom Kippur meal, most of the work for this menu can be done beforehand and carried to the table as the guestsarrive. The transition from fasting to feasting should be a gradual one. Begin with challah to dip in honey. Serve a refreshing glass of lemonade, apple juice, tea or a glass of chilled rosé wine; that way, if family and friends arrive at different times, they can satisfy their thirst and hunger. Cold deli food is a great way to go — it allows you to serve an assortment of delicious cold dishes: platters of cheeses, potato salad, coleslaw, pickles, olives, cream cheese, lox and bagels. But the surprise will be a warm main dish, a Potato and Lox Casserole, which features a savory blend of potatoes, lox, onions and dill. Prepare the casserole in advance, store in the refrigerator, and reheat in the oven. During the harvest festival of Sukkot (Sept. 22-29), children look forward to building the outdoor sukkah, where the traditional holiday meals are served. Many of the Sukkot main dishes include stuffed vegetables and casseroles of various kinds, which makes them easy to transport outdoors. Cabbage rolls baked in a rich tomato-wine sauce are a family favorite, especially when stuffed with a filling of ground chicken mixed with onions, garlic and grated potato. Honey cake is the perfect dessert for all three holidays. Over the years, I have experimented with many recipes, and this delicious, high-rise spicy honey cake has a light, appealing texture, the result of folding in beaten egg whites. Try it once and you’ll never buy another store-bought honey cake. A variation, especially for Sukkot, is to frost the honey cake with lemon icing and garnish with lemon peel; the lemon represents the ancient etrog, or citron, which is part of the holiday tradition. APPLE-SPINACH SALAD WITH SAUTÉED SALMON 1/2 pound salmon, sautéed and diced 3 apples, peeled, cored and diced 3 green onions (scallions), thinly sliced 3 celery stalks, diced Juice of 2 lemons 1/4 cup mayonnaise 1/4 cup tahini (sesame seed paste) 2 tablespoons honey 1 bunch spinach, torn into bite-size pieces 1/4 cup toasted sesame seeds Prepare salmon and set aside. In a large bowl, toss the apples, green onions and celery with juice of one lemon to keep the apples from darkening. Set aside. In a blender, food processor or a small bowl, blend together the mayonnaise, tahini, honey and juice from the second lemon; the mixture will be very thick. Toss with the apple mixture. Cover with plastic wrap and chill. Just before serving, place spinach in a large bowl, add the apple mixture, and toss to coat the spinach thoroughly. Arrange diced sautéed salmon on top and garnish with sesame seeds. Variation: Substitute poached chicken for the salmon. Makes 6 to 8 servings. (Photo by Dan Kacvinski) STUFFED CABBAGE ROLLS 2 heads cabbage Filling: 2 pounds ground chicken 2 eggs 1/4 cup finely diced onion 3 tablespoons minced garlic 1 small potato, peeled and grated 1/4 cup uncooked white rice 2 to 3 tablespoons bread crumbs Salt and freshly ground black pepper, to taste   Sauce: 1/4 cup safflower or vegetable oil 2 onions, chopped 3 tablespoons minced garlic 1 celery stalk, chopped 1/2 green pepper, chopped 1 can (28 ounces) whole tomatoes, coarsely chopped (reserve liquid) 1 can (8 ounces) tomato sauce 1 cup dry red wine 1/2 cup brown sugar, packed Juice of 2 lemons Salt and pepper, to taste Cut away the core of each cabbage. In a large saucepan, steam the cabbage over simmering water until soft enough to separate the leaves and fold them without tearing or breaking. For Filling: In a large bowl, combine the ground chicken, eggs, diced onion, garlic, potato, rice and bread crumbs; blend well. Season to taste with salt and pepper. Cover with plastic wrap and refrigerate until ready to use. For Sauce: In a large ovenproof pot, heat the oil and sauté the chopped onion, garlic, celery and green pepper until tender. Add the tomatoes and their reserved liquid, tomato sauce, wine, brown sugar and lemon juice. Season to taste with salt, pepper, additional brown sugar and lemon juice. Bring to a boil, reduce heat, and simmer while preparing the cabbage rolls. Place a cabbage leaf on a flat surface, shape the chicken mixture into a ball, place it on the root end of the cabbage leaf, and roll it up to enclose the filling, envelope-style. Place the cabbage rolls close together, submerged in the pot of tomato sauce. Cover the pot, bring to a boil, then reduce heat, and simmer for 1 hour. Transfer the pot to a preheated 350 F oven and bake the cabbage rolls for 30 minutes. Makes 8 to 10 servings. (Photo by Dan Kacvinski) POTATO AND LOX CASSEROLE 8 (1 3/4 pounds total) white or red new potatoes, peeled, thinly sliced and boiled 8 large slices lox (smoked salmon) 1/2 small red onion, peeled and thinly sliced 2 tablespoons fresh dill Salt and freshly ground black pepper 1 1/2 cups heavy cream 3 tablespoons bread crumbs 2 tablespoons unsalted butter, cut into pieces Preheat the oven to 400 F. Coat the bottom and sides of an 8-inch square baking dish with butter. Arrange half of the sliced potatoes on the bottom. Arrange the slices of lox on top of the potatoes. Sprinkle with the onion, dill, and salt and pepper to taste. Repeat with a top layer of the remaining sliced potatoes. Season with additional salt and pepper to taste. Pour the cream over the potato mixture. Sprinkle the bread crumbs and pieces of butter over the potatoes. Bake in preheated 400 F oven for 25 minutes, or until golden brown and cooked through. Serve hot or cold. Makes 6 servings. COFFEE AND SPICE HONEY CAKE 1 pound honey 1 cup sugar 1 cup strong black coffee 1/4 cup vegetable or safflower oil 4 eggs, separated 3 1/2 cups flour 2 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon salt 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1/4 teaspoon cream of tartar 3/4 cup sliced almonds, toasted In a large mixing bowl, blend honey, sugar, coffee and oil. Add the egg yolks and beat until light and smooth. In a large bowl, combine flour, baking powder, baking soda, cinnamon, 1/2 teaspoon salt, cloves and ginger. Gradually add the flour mixture to the honey mixture, beating until well blended. In a large mixing bowl, beat the egg whites with remaining 1/2 teaspoon salt and cream of tartar until soft peaks form. Gently fold the beaten egg whites and almonds into the batter. Pour batter into an ungreased 10-inch tube pan. Bake in preheated 350 F oven for 1 hour or until a toothpick inserted into the cake comes out clean. Immediately remove pan from oven and invert it onto a wire rack to cool. With a sharp knife, loosen cake from pan’s sides and tube. Remove cake from pan and transfer to a large cake platter. Makes 8 to 10 servings. http://www.jewishjournal.com/ tribe/article/easy_cooking_for_the_holidays_20100820/

BY JUDY ZEIDLER

Whether you are taking a picnic to the beach, a local park or the Hollywood Bowl, desserts made from fresh fruits — peaches, apricots, plums, cherries and all kinds of berries — are a refreshing complement to your summer menu.

One of the places to find the best summer fruit is at an open-air farmers market. I love standing in the middle of a crowd of shoppers at our local farmers market trying to decide between buying nectarines or a box of ripe figs to complement a family meal.

A selection of fruit can be turned into a simple salad; in Italy, this is referred to as Macedonia. There is no recipe necessary — just cut up your favorite fruits and add whole or sliced berries. Although the fruit makes its own juices, the secret to creating a great fruit salad is the addition of sugar syrup, and maybe a small amount of orange juice.

Another easy fruit dessert that needs no recipe is simply cutting a ripe cantaloupe in half, scooping out the seeds, and filling it with a sweet wine; Port is a perfect addition.

A little more time consuming, but worth the effort, is a Raspberry Crostata, bursting with fragrant juices (if peaches or plums are your favorite, then by all means replace the raspberries with either).

If working with pastry is not your favorite thing, then the Fresh Peach Crisp is a perfect dessert. The combination of sweet, soft, juicy fruit with a crunchy, buttery brown sugar toping is irresistible.

Old-Fashioned Strawberry Shortcake is a crowd favorite, and you can experiment with the different varieties of strawberry available. If your family likes fresh blueberries, add a scoop of ice cream or whipped cream to Blueberry-Buttermilk Coffee Cake for a special treat.

And if you have never made gelato (ice cream), you are going to love Strawberry Gelato. Although you can use an electric ice cream machine, the hand-crank kind is more fun; just add ice and salt and have all the children take turns until it is ready.

OLD-FASHIONED STRAWBERRY SHORTCAKE

Buy strawberries just before you want to eat them; store the berries on your kitchen counter or a cool place, and give them a quick rinse just before eating. When shopping for strawberries, try to taste when you can, and discover your own favorite varieties. Very red berries tend to be the sweetest.

3 pints fresh strawberries
1/2 cup plus 2 tablespoons sugar
2 1/4 cups flour
4 teaspoons baking powder
1/4 teaspoon salt
1/3 cup unsalted butter or nondairy margarine
1 egg, lightly beaten
2/3 cup milk
2 cups whipped cream

Preheat the oven to 425 F. Grease and flour one 8-inch round cake pan.

Slice strawberries and toss them with 1/2 cup sugar. Set aside.

In the large bowl of an electric mixer, combine flour, baking powder, 2 tablespoons sugar, salt and butter or margarine. Blend until the mixture resembles coarse crumbs.

In a medium bowl, combine the egg and milk and blend. Stir into the flour mixture until just combined.

Spread batter into the prepared pan. Bake in preheated oven for 15 to 20 minutes or until golden brown. Cool partially in pan on wire rack.

Slice in half, making two layers. Place half of the strawberries on one layer and top with the second layer. Top second layer with remaining strawberries and cover with the whipped cream.

Makes 8 servings.

FRESH RASPBERRY CROSTATA

Bake the crostata until it is golden brown and it will stay crisp for breakfast the next day.

1 1/2 cups flour
5 tablespoons granulated sugar, divided
Grated zest of 1 lemon
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter or nondairy margarine, chilled and cut into 1/2-inch pieces
3 tablespoons ice water
2 cups fresh raspberries
1 tablespoon toasted sliced almonds
Confectioner’s sugar for dusting

In the bowl of a food processor, using the knife blade, blend flour, 2 tablespoons granulated sugar, lemon zest and salt. Add the butter or margarine and pulse until the mixture resembles a coarse meal. Add ice water bit by bit, pulsing until moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap in plastic wrap and refrigerate until firm, about 1 hour, or freeze for later use.

Preheat the oven to 400 F. Roll out the dough on a large sheet of floured wax paper to 11 inches round. Place a sheet of wax paper over the pastry, fold in half and carefully transfer to a silicon- or parchment-lined baking sheet. Sprinkle with 1 tablespoon granulated sugar. Toss raspberries in 1 tablespoon granulated sugar. Leaving a 1 1/2-inch border all around, cover the dough with the raspberries, stem ends down. Starting in the center, work your way toward the outside in concentric circles. Most of the berries will fit on the shell in one layer; mound any extra berries in the center. Sprinkle with the remaining 1 tablespoon granulated sugar. Raise the dough border to enclose the sides of the tart, letting it drape gently over the fruit, pleating the crust loosely and pinching to seal any cracks in the dough.

Bake the crostata until crust is golden, about 25 to 30 minutes. Put the baking sheet on a rack to cool for 10 minutes, slide a metal spatula under the crust to free the crostata. Cool to lukewarm. Sprinkle with almonds and dust with confectioner’s sugar. Transfer to a platter and serve.

Makes 6 to 8 servings.

FRESH PEACH CRISP

Filling

10 to 12 peaches, washed, pitted, cut in wedges
1/2 cup sugar (adjust to sweetness of fruit)
2 tablespoons flour

Streusel

1 1/2 cups flour
1 1/2 teaspoons cinnamon
1 1/2 cups brown sugar
Pinch salt
1 cup uncooked oatmeal
2 sticks unsalted butter or nondairy margarine

Preheat oven to 350 F and butter a 12×8-inch or 13×9-inch baking dish.

To prepare Filling: In a large bowl, toss sliced peaches with sugar and flour. Spoon into prepared baking dish, smoothing top.

To prepare Streusel: In the large bowl of an electric mixer or food processor, combine flour, cinnamon, brown sugar, salt and oatmeal. Add butter and blend until butter is in pea-size pieces. Mixture will be lumpy. Scatter on top of filling.

Bake for 1 hour or until crisp is browned and bubbly. Serve warm with whipped cream or ice cream.

Makes 10 to 12 servings.

BLUEBERRY-BUTTERMILK COFFEE CAKE

1/4 cup melted unsalted butter
1/2 cup ground walnuts
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sugar
10 tablespoons unsalted butter or nondairy margarine
2 large eggs
1 teaspoon vanilla
1 1/4 cups buttermilk
1 to 1 1/2 cups blueberries tossed with 1 tablespoon flour
Streusel Topping (recipe follows)

Preheat the oven to 350 F. Brush an angel food cake pan with the 1/4 cup melted butter and dust with ground walnuts.

In a bowl, combine flour, baking powder, baking soda and salt. In the large bowl of electric mixer, beat sugar with the 10 tablespoons butter until creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until batter is smooth, occasionally scraping bowl with rubber spatula. Fold in 1/2 cup blueberries.

Spoon batter into prepared pan, spreading evenly. Sprinkle with remaining blueberries. Sprinkle with 1/2 to 1 cup of Streusel Topping (freeze remaining streusel for next time).

Bake coffee cake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack for 1 hour to serve warm; cool completely to serve later.

Makes 12 servings.
STREUSEL TOPPING

2/3 cup brown sugar, packed
1/2 cup flour
1/3 cup chopped walnuts
4 tablespoons unsalted butter or nondairy margarine, cut in pieces
In the bowl of an electric mixer or food processor, combine brown sugar, flour, walnuts and butter. Blend until crumbly. Refrigerate until ready to use.

STRAWBERRY GELATO

Strawberry Compote

4 pints strawberries, hulled
1 3/4 cups sugar
1/4 cup lemon juice
1 vanilla bean, split lengthwise

Ice Cream Base

2 cups heavy cream
2 cups milk
1 vanilla bean, split lengthwise
8 egg yolks
1/2 cup sugar

To prepare Compote: In 2-quart nonreactive saucepan, combine strawberries, sugar, lemon juice and vanilla bean. Cook over medium-high heat, stirring occasionally, about 30 to 40 minutes, skimming off foam that forms on top. Lower heat and cook until compote thickens, 15 minutes longer. Set aside.

To prepare Ice Cream Base: In a large saucepan, bring to a boil the cream, milk and vanilla bean with its scrapings. In a large heatproof bowl, whisk together the egg yolks and sugar. Whisk the cream mixture into the yolks and return to saucepan. Cook over low heat, stirring with a wooden spoon, until the mixture coats the back of the spoon. Strain quickly into a clean bowl and stir in the reserved compote. Chill over ice cubes and water.

Freeze in an ice cream maker according to manufacturer’s directions. Spoon into chilled containers, cover and place in freezer. If ice cream is frozen overnight, remove from freezer to refrigerator about 1 hour before serving.

To serve, place 1 or 2 scoops in a chilled bowl. Serve with sliced strawberries.

Makes about 2 1/2 quarts.

In the early 1960s, we bought a 45-acre ranch with a big, sprawling house in Topanga Canyon, not far from Pacific Coast Highway. The lush panorama seemed to stretch for miles into Malibu. Our rambling ranch house was a dream come true. From our living room, we had a view of the canyon, with Shetland ponies grazing below, framed by a big bay window.

Prior to buying the house, my husband and I had never been to Topanga before. We were living in a contemporary home in Brentwood when a real-estate friend told us about the ranch, which we had trouble locating at first. Once we found it and walked the property, we were sold.

We were young and adventurous, raising four children, with another one on the way. I don’t think we realized it then, but Topanga changed our life. And those memorable days included several firsts for me as a professional cook.

Topanga was a different place to live — a close-knit community, where neighbors were always available if anything went wrong. There was no daily mail delivery; instead, we had a box at the Topanga Post Office, near a small market, the Topanga Creek General Store, where we could pick up everyday necessities.

When we were typical city folk, the only animal we had was a cat. In Topanga, we kept sheep, chickens, ducks, goats, Shetland ponies, horses and dogs. We even had a peacock, which acted like a watchdog, shrieking when anyone arrived at our front gate; during molting season, we would race to find its long, colorful feathers.

Our children adapted easily to the country lifestyle, with after-school chores that included caring for the animals and collecting chicken and duck eggs from the coop for breakfast the next morning.
Soon after we moved to the ranch, a neighbor taught me how to bake bread, which kicked off a weekly ritual of making challah for Shabbat.

After we joined a synagogue in the San Fernando Valley, I was asked to help plan a lunch for the sisterhood. I was consulted on the menu — Caesar salad, fillet of sole, which was rolled and baked, and for dessert my Aunt Betty’s orange juice bundt cake. I invited the other members to my kitchen to teach them how to prepare the recipes. It would be my first of many cooking classes.

Down the road from us was the Discovery Inn, an organic restaurant that was also a gathering spot for Neil Young, Jimi Hendrix and other artists from Topanga’s music scene. When the owners tried my homemade strudel, they were hooked and commissioned me to make it for the restaurant — my first entry into the professional food world. When guests asked where the strudel came from, the owners would answer, “Oh, a little old lady in Topanga made it.”

During the summer, friends from the city would drop by with the excuse that they just happened to be in the area or on their way to or from the beach.

Among our summer Topanga highlights were our annual Kite Festival and a Labor Day Campout. At the kite-flying event, about 200 people arrived bringing kites, blankets and their own picnic lunches. We provided the drinks, homemade pita bread, hummus and dessert. We would all gather near the barn on a hilltop covered with grapevines, hoping for wind. The parents taught their kids to fly kites, but some children had trouble getting their dads to relinquish the kites. We had contests and gave out trophies for the most innovative, largest and highest-flying kite.

During our Labor Day Campout, we invited friends to camp overnight at the ranch. Guests would take care of their own breakfast needs and we would provide lunch and an evening barbecue. After dessert, everyone would gather for a campfire sing-along.

Our family treasures those 15 unforgettable years and the lifestyle we enjoyed together in Topanga Canyon.
HOMEMADE PITA BREAD

2 packages active dry yeast
Pinch sugar
2 1/2 cups warm tap water (110-115 F)
3 tablespoons olive oil
1 1/2 teaspoons salt
6 cups unbleached flour

Dissolve the yeast with the sugar in 1/2 cup of the water. Let stand in a warm place a few minutes, until foamy.

In a mixing bowl, stir together the remaining 2 cups of water, the olive oil and salt. Add the yeast mixture and then the flour, one cup at a time, beating until the dough comes together.

Turn the dough out onto a floured board and knead until shiny and elastic, 5 to l0 minutes. Place dough in a lightly oiled bowl, and oil the top of the dough. Cover the bowl with a towel and let the dough rise in a warm place until it doubles in size, about 1 1/2 to 2 hours.

Punch the dough down and knead it until smooth and springy to the touch, about 5 minutes. Roll the dough into a log. Cut it into l5 equal pieces and knead each piece into a ball.

Roll out each ball on a floured board to a diameter of 6 to 6 1/2 inches and a thickness of about 1/4 inch.

Place the pitas on individual pieces of foil or parchment paper, cover with towels and let them stand for l hour.

Preheat the oven to 500 F. Bake the pitas on foil on the lowest shelf or the bottom of the oven for about 5 minutes, just until they start to brown and puff like balloons. Remove immediately and serve hot.

Makes about 12 to 14 pitas.
HUMMUS

The red bell pepper adds a special flavor and gives the hummus a rosy tint.

1 can (15 ounces) garbanzo beans, with liquid
1 cup tahini (sesame seed paste)
1/2 roasted red bell pepper
1/2 cup lemon juice
4 garlic cloves, peeled
1 teaspoon ground cumin
1/3 cup olive oil
6 fresh parsley sprigs, stemmed
1 to 2 teaspoons salt
12 small pitas, cut in wedges

Place the garbanzos, with liquid, in a processor or blender and blend until coarsely pureed.

Add the tahini, roasted red bell pepper, lemon juice, garlic and cumin. Blend to a smooth puree. Add olive oil in a thin stream and continue blending. Blend in the parsley and l teaspoon of the salt. Add additional salt to taste. Serve with hot Homemade Pita Bread.

Makes 8 to 10 servings.
CAESAR SALAD

Caesar salad — a mixture including crisp romaine, pungent anchovies and grated Parmesan cheese — is an all-time Southern California favorite.

2 heads romaine lettuce, hearts and tender leaves only
Mustard Vinaigrette (recipe follows)
1 tablespoon minced anchovies (about 4 anchovy fillets)
1 tablespoon mashed anchovies (about 4 anchovy fillets)
1/3 cup freshly grated Parmesan cheese

Prepare Mustard Vinaigrette and set aside.

Separate lettuce leaves and discard coarse outer leaves. Wash, drain well, pat dry with paper towels, and tear into pieces.

In a large glass or stainless-steel bowl, toss lettuce with minced anchovies.

Just before serving, mix vinaigrette with mashed anchovies. Add Parmesan cheese and toss. Serve on chilled salad plates.

Makes 6 servings.

Mustard Vinaigrette

1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 cups olive oil
Salt to taste
Freshly ground black pepper to taste

In a bowl, combine mustard and lemon juice and mix well. Using a small whisk or fork, add olive oil and blend well. Season with salt and pepper. Cover with plastic wrap and chill. This will keep for several days in a refrigerator.

JUDY’S SIGNATURE STRUDEL

1 cup unsalted butter or margarine
2 cups flour
1 cup sour cream
6 tablespoons vegetable shortening
1 jar (2 pounds) apricot-pineapple preserves
1 package (1 pound) shredded coconut
3 to 4 cups toasted chopped walnuts
Powdered sugar for garnish

In the large bowl of an electric mixer, blend the butter and flour until crumbly. Add the sour cream and beat until the mixture comes away from the sides of the bowl.

Turn the dough out onto a pastry board lined with generously floured waxed paper. Toss the dough around on top of the floured waxed paper to coat it lightly with the flour. Flatten it with the palm of your hand, shaping it roughly into a rectangle. Then use a well-floured rolling pin to roll it out into a rectangle, about 6-by-10-inches.

Drop 6 (1/2-teaspoon) small pieces of the short-ening equally spaced on top of the pastry; with your finger, smear the shortening down, and fold the pastry into thirds. Turn the pastry 90 degrees with the ends facing you. Roll it out again, dot with shortening, and fold into thirds again. Turn and repeat this procedure two more times. Wrap the pastry in waxed paper, and store in a plastic bag in the refrigerator for at least two hours.

Preheat the oven to 375 F.

Cut the dough into four equal pieces. Roll out each piece on floured waxed paper into a rectangle, about 6-by-10 inches, as thin as possible. Spread generously with the preserves and sprinkle with the coconut and walnuts. Lifting the pastry with the waxed paper as a guide, roll up the strudel jellyroll fashion.

Place the strudel on a foil-lined baking sheet. Bake for 30 to 40 minutes, until golden brown. Lift the edges of the foil to transfer the strudel to a wooden board. Loosen the strudel with a knife, if necessary, and carefully roll it off the foil so it rests on the board, seam-side down. Cut it while still hot into 1-inch slices and transfer the slices to a cake plate or platter.

Just before serving, sprinkle with powdered sugar.

Makes 12 to 16 servings.
AUNT BETTY’S ORANGE-GLAZED BUNDT CAKE

1/4 pound unsalted butter or margarine
1 cup sugar
2 eggs
Grated zest of 1 orange
1/3 cup orange juice
2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 cup toasted, chopped walnuts or pecans
1/4 cup ground walnuts or pecans
Orange Juice Syrup (recipe follows)

Preheat the oven to 350 F.

In the large bowl of an electric mixer, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until well blended. Add the zest and juice and blend well.

Combine the flour, baking soda, baking powder and salt. Add to the butter mixture alternately with the sour cream until completely blended. Fold in the toasted, chopped walnuts.

Grease a 10-inch bundt or fluted tube pan. Sprinkle with the ground walnuts. Pour the batter into the prepared pan. Bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out dry and the cake begins to shrink away from the sides of the pan.

Spoon the hot syrup over the cake as soon as you remove it from the oven.

Makes 8 to 10 servings.

ORANGE JUICE SYRUP

3/4 cup orange juice
2 tablespoons lemon juice
1/2 cup sugar

In a saucepan, combine the orange juice, lemon juice and sugar. Bring to a boil, stirring, until the sugar dissolves, and simmer for 5 minutes. Set aside.

Shavuot marks an important religious event — the receiving of the Ten Commandments at Mount Sinai.

In ancient times, Shavuot was also celebrated as a spring harvest holiday, featuring foods gathered from the fields. Today, the traditional dishes we serve combine dairy products, fruits, vegetables and grains. The produce available at local farmers’ markets inspires us to celebrate the holiday with a variety of recipes using the freshest ingredients.

For your Shavuot meals, consider dishes like Fried Cheese With Fresh Tomato Sauce, which looks impressive in Italian restaurants and is easy to make at home. My first taste of this dish was in a small town in Italy — an unusual experience and a delicious combination of flavors.

And while shopping at the farmers’ market, stock up on fresh fava beans. Just shell, boil and puree them with sautéed onions for a wonderful soup. Heat, ladle the soup into bowls, and top with grated Parmesan cheese and olive oil.

Stuffed vegetables are another Shavuot tradition, and now is the season to find fresh zucchini squash blossoms, perfect to be filled with a ricotta cheese mixture, baked and served as a main course.

And don’t forget dessert! Although I seldom make cheesecake during the year, my family can count on having this treat during the holiday. For my Two-tone Strawberry Cheesecake, I use a natural, kosher cream cheese made without vegetable gum or other additives often found in the store-bought varieties; it is lighter, smoother and blends more easily with sugar, eggs and other ingredients.

Enjoy mixing and matching these dishes for your Shavuot holiday meal.

TWO-TONE STRAWBERRY CHEESECAKE

Almond Crust (recipe follows)
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
4 eggs
1 teaspoon strawberry extract
1/2 teaspoon almond extract
3 tablespoons strawberry puree (4 to 5 fresh strawberries)
Sour Cream Topping (recipe follows)
Strawberries for garnish

Prepare Almond Crust; bake and set aside.

In the large bowl of an electric mixer, beat the cream cheese, sugar and eggs until blended thoroughly. Blend in the strawberry and almond extracts.

Pour 1 3/4 cups of cream cheese mixture into the baked Almond Crust. Bake at 350 F for 10 minutes, until firm.

Blend the strawberry puree into the remaining cream cheese mixture and mix well. Carefully pour strawberry mixture over the partially baked cheesecake layer. Return to the oven and bake for 30 to 40 minutes or until firm in the center and brown around the edges.

Remove from the oven; spread sour cream topping over cheesecake, return to the oven and bake 5 minutes. Cool, loosen from sides of pan, cover with foil and chill. Garnish with strawberries before serving.

Makes 12 servings.

Almond Crust

1 1/2 cups finely ground almonds
2 tablespoons sugar
2 tablespoons butter
1 teaspoon almond extract

Place the almonds, sugar, butter and almond extract in a food processor or blender and process until mixture begins to come together. Press almond mixture evenly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake at 375 F for 5 to 10 minutes or until the crust is golden brown.
Sour Cream Topping

2 cups sour cream
1 tablespoon sugar
1 teaspoon strawberry extract
1/4 teaspoon almond extract

In a bowl, combine the sour cream, sugar, and strawberry and almond extracts; mix well. Cover and chill.

FRIED CHEESE WITH FRESH TOMATO SAUCE

It is important to fry the mozzarella cheese cubes just before serving so they will be soft and melted on the inside. The sauce can be prepared in advance; simply spoon onto individual plates when serving.

1 pound mozzarella cheese, finely diced
6 eggs
1 1/4 cups dried bread crumbs
1 teaspoon dried oregano
2 garlic cloves, minced
2 teaspoons salt
2 tablespoons dry vermouth or brandy
2 tablespoons grated Parmesan cheese
2 parsley sprigs, stems removed
4 fresh basil leaves
1 cup flour
Vegetable oil for frying
Fresh Tomato Sauce (recipe follows)

In a double boiler, soften the mozzarella over hot water. Transfer the softened cheese to the large bowl of an electric mixer and beat in two of the eggs at medium speed. Add 1/4 cup of the bread crumbs, the oregano, half the garlic and the salt; mix well. Press the cheese mixture into a lightly oiled 5-by-7-inch glass dish. Cover and chill at least 1 hour, or until firm.

In a bowl, lightly beat the remaining four eggs. Blend in the vermouth. Set aside.

In a food processor or blender, blend the remaining 1 cup bread crumbs, Parmesan cheese, parsley, basil and remaining garlic. Set aside.

Cut the cheese mixture into 1/2-inch cubes (about 15 pieces). Dip each into the flour, then the egg-vermouth mixture, and finally into the bread crumb mixture to coat evenly. Place on paper towels and chill 30 minutes in the refrigerator.

In a heavy skillet or deep fryer, heat 3 inches of oil until it registers 375 F on a deep-frying thermometer. Fry the cheese cubes, a few at a time, until evenly golden brown on both sides. Drain on paper towels. Serve at once with Fresh Tomato Sauce.

Makes 8 to 10 servings.

Fresh Tomato Sauce

3 tablespoons olive oil
3 garlic cloves, minced
2 onions, finely chopped
1 red bell pepper, chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
6 to 8 medium tomatoes, peeled and diced (1-inch dice) or 1 can (28 ounces) whole peeled tomatoes
1 cup dry red wine
1 tablespoon fresh oregano or 1 teaspoon dried
1 tablespoon fresh basil or 1 teaspoon dried
2 tablespoons minced fresh parsley
1/2 teaspoon sugar
Salt
Freshly ground black pepper

In a heavy skillet, heat the oil. Add the garlic, onions, red bell pepper, carrots and celery; sauté until the onions are transparent. Add the tomatoes with their liquid, red wine, oregano, basil, parsley and sugar. Bring to a boil and simmer on medium heat, stirring occasionally until thick, about 30 minutes. Season to taste with salt and pepper.

Transfer to a bowl, cover with plastic wrap, and set aside.

Makes 4 to 6 cups.

SIMPLE ZUCCHINI SAUCE

2 zucchini (16 ounces), cut in 1-inch chunks
Water
2 tablespoons olive oil
Salt and pepper, to taste

In a medium-size saucepan, place zucchini with water to cover.  Bring to a boil and simmer until soft. Reserve 3 to 4 tablespoons of the cooking liquid. Cool.  Place zucchini in food processor with reserved liquid, olive oil, salt and pepper, and blend until smooth.  Transfer to a bowl, cover with plastic wrap, and refrigerate until ready to serve. Just before serving, heat the sauce and serve with the squash blossoms.

STUFFED SQUASH BLOSSOMS

20 to 24 squash blossoms with tiny zucchini attached
1 pound fresh ricotta cheese
1 cup grated Parmesan cheese
2 egg yolks or whole eggs
1/2 teaspoon salt
1/4 pound gorgonzola cheese, cut in small cubes
1/2 cup olive oil
Freshly ground black pepper

Simple Zucchini Sauce

Preheat the oven to 375 F.

Carefully open blossoms wide; remove the pistils — the fuzzy yellow floret — from inside the zucchini blossom and discard. Set blossoms aside.

In a large bowl, beat the ricotta, Parmesan, eggs and salt until smooth. Taste for seasoning; the mixture should be highly seasoned. Cover with plastic wrap and refrigerate.

To fill the blossoms, spoon the filling into a large pastry bag (a small spoon will also work). Fill the clean blossoms about three-quarters full. Push a piece of gorgonzola into the center of the filling and gently squeeze the petals together over the top of the filling.

Brush two 8-by-10-inch baking dishes with olive oil and arrange the stuffed zucchini flowers in the dishes. Sprinkle the blossoms with additional salt, pepper and remaining olive oil. Cover with aluminum foil and bake until the cheese is puffy and the juices that run from the blossoms begin to bubble.

To serve, ladle sauce into each serving plate and arrange two stuffed blossoms on top.

Makes 10 servings.

FAVA BEAN SOUP

5 cups cold water or vegetable stock
3 cups fava beans, shelled
4 tablespoons olive oil
1 onion, peeled and chopped
Salt
Freshly ground black pepper
Grated Parmesan cheese

Place cold water and fava beans in a large pot; bring to a boil. Reduce heat to medium and simmer for 15 to 20 minutes. Drain fava beans, reserving liquid.

In a large pot, heat 2 tablespoons of the olive oil and sauté onions until soft. In a blender or food processor, combine fava beans, onions and 1/2 of the reserved liquid. Puree until smooth. Add additional liquid as necessary to get desired consistency. Season with salt and pepper to taste.

Ladle into serving bowls, and garnish with grated Parmesan cheese and remaining olive oil.

Makes 6 to 8 servings.

Arriving at the crowded restaurant Itzik Hagadol Grill in Encino is like entering the hustle and bustle of Israel. Large groups of happy, noisy people talk at once while consuming platters of wonderful salad dishes and grilled meats that overflow tables.

Itzik Hagadol Grill opened its doors in March 2009 to a parking lot packed with Israelis eager for a taste of home. The restaurant, located in the Encino Commons’ Plaza de Oro, is a clone of its Jaffa counterpart, the popular Shipudei Itzik Hagadol (Big Itzik’s Skewers), founded 15 years ago by Itzik Luzon.

We were invited by friends who said teasingly that they would translate for us, as everyone in the restaurant spoke only Hebrew. That was an exaggeration, of course — the menu is in English and Hebrew. However, many of the diners and servers conversed in Hebrew.

Before we even had a chance to review the menu, a young Israeli waiter arrived with a plate of delicious grilled pita topped with zatar, a blend of herbs, and olive oil.

The only decision to make at first was whether we wanted to begin our meal by ordering 10 or 20 salads. We ordered them all, and they were refilled as we ate. The individual dishes arrived with hot laffa, an Iraqi flatbread baked in a tandoor-style oven called a taboon.

Our table was filled with small plates of hummus, grilled eggplant, falafel, roasted peppers, roasted potatoes, cauliflower, Turkish salad, Israeli salad, sautéed mushrooms and Moroccan carrot salad. Containing no meat or fish, these dishes are a vegetarian’s delight.

In addition to the salads, we ordered from the variety of main courses of grilled beef, lamb, chicken, fish and kebabs on skewers — something for everyone. One of my favorites was the grilled chicken livers.

We finished our meal with a glass of nana, traditional mint tea.

Itzik Hagadol Grill is now celebrating its first anniversary. When I asked partner Michael Faiman if anything has changed since the opening, he said, “Yes. In the beginning the customers were 80 percent Israeli, but now the majority are a combination of locals, Persians and Russians.”

He noted that the restaurant has never changed the menu to please Americans. “It is exactly the same traditional recipes as the restaurant in Israel, and when dishes are changed on the menu in Jaffa, they are changed in Encino,” he said.

Faiman says a new addition — a large outdoor oven, just outside the restaurant — will soon be fired up to grill chicken and vegetables.

Later, we discussed the preparation of the salads, the ingredients, herbs and spices that go into each dish. The recipes shared here are among my favorites, adapted for your kitchen: Hummus, Moroccan Carrot Salad and Eggplant With Tahini.

Hummus

Hummus is a simple, wonderfully flavorful dip or spread made from garbanzo beans (chickpeas) and tahini (sesame paste). Its texture is velvety, rich and firm enough to scoop up with wedges of pita bread or crisp vegetables. The taste is robust, nutlike, garlicky and so satisfying that you won’t be able to stop eating it.
(From “The Gourmet Jewish Cook”by Judy Zeidler)

l can (15 ounces) garbanzo beans, with liquid
1 cup tahini (sesame paste)
1/2 cup lemon juice
4 garlic cloves, peeled
1 teaspoon ground cumin
1/3 cup olive oil
6 fresh parsley sprigs, stems removed
1 to 2 teaspoons salt

Place the garbanzo beans and liquid in a food processor or blender and pulse until pureed coarsely.

Add the tahini, lemon juice, garlic and cumin; puree until smooth. Add olive oil in a thin stream and continue blending. Add the parsley leaves and l teaspoon salt. Add additional salt to taste.

Serve with hot pita bread and sliced raw vegetables such as carrots, zucchini and mushrooms.

Makes 8 servings.
Moroccan Carrot Salad

When it comes to Moroccan salads, this is my favorite. The combination of carrots (boiled, but still a little crunchy) tossed with cilantro, cumin, paprika and ginger puts taste buds on alert.

4 cups water, salted
2 bay leaves
1 pound carrots, sliced 1/8-inch thick
1 cup white wine vinegar
1 cup oil
2 garlic cloves, chopped
1 tablespoon minced onion
1 tablespoon minced parsley
1 tablespoon minced cilantro
1 tablespoon ground cumin
1 1/2 teaspoons paprika
1/4 teaspoon ground ginger
1 tablespoon tomato paste
Salt and freshly ground black pepper, to taste

In a large saucepan, bring 4 cups salted water and the bay leaves to a boil over high heat. Add carrots, cover pot, return to a boil, then remove from heat. Discard bay leaves. Drain carrots, rinse them with cold water, and transfer to a serving dish.

In a food processor or blender, combine vinegar, oil, garlic, onion, parsley, cilantro, cumin, paprika, ginger and tomato paste; puree until smooth.

Gently stir the mixture into the carrots. Season with salt and pepper. Marinate in the refrigerator for 1 hour before serving.

Makes 8 servings.

Eggplant With Tahini

Eggplant is a versatile vegetable that is much neglected in this country. Beautiful dark purple eggplants are used in many recipes throughout Israel and other Middle Eastern countries. White eggplants can be found in specialty produce markets. The delicate yet pungent flavor is great seasoned with garlic, olive oil and salt.

1 large eggplant
1 medium onion, finely chopped, juice squeezed out and discarded
1 cup finely chopped parsley
1/2 cup tahini (sesame paste)
2 to 3 tablespoons lemon juice
2 garlic cloves, finely chopped
2 teaspoons water
Salt
Dash cayenne pepper
Parsley sprigs for garnish

Preheat oven to 400 F.

Cut the eggplant in half lengthwise and place it cut-side down on a baking sheet lined with foil. Bake it until its skin is charred and the inside is tender, about 20 minutes. Let the eggplant cool, and then peel it and chop finely. Place eggplant in a mixing bowl, add the onion and parsley and blend well.

In a separate bowl, stir together the tahini, 2 tablespoons lemon juice, garlic and water until well blended.

Stir the tahini mixture into the eggplant mixture. Add salt and cayenne pepper to taste. Stir in remaining lemon juice to taste. Garnish with parsley.

Makes 8 to 10 servings.

Food plays an important role during Passover — from the six symbolic items on the seder plate to those foods avoided during the eight-day holiday, like chametz (leavened grains) and kitniyot (legumes). But the dinner that follows the seder on the first two nights, when family and friends gather to retell the story of the Jews’ exodus from slavery to freedom, can leave a host slaving away in the kitchen.

Instead, consider liberating yourself with a traditional Passover menu made in advance. Gefilte fish, chicken soup, matzah balls, roast turkey, all of the old-time favorites that my family enjoys, can be made in less time and still taste delicious.

Homemade gefilte fish has always been thought to be time consuming, but the technique is just like making hamburgers. My Gefilte Fish Terrine combines ground whitefish, eggs, matzah meal and water,  spooned into a baking dish and baked in a water bath (there is no need to make fish stock). Serve this with horseradish, a small green salad or julienne cucumbers and even people who don’t normally eat gefilte fish will love it. You can buy the fish already ground or grind it yourself.

Making chicken soup is no big deal, but using lots of chicken is important — the more chicken, the better the flavor. Place the chicken giblets in a cheesecloth bag, tie a whole chicken with string to keep it from falling apart, and then arrange both chicken and giblets in a large pot. Add water, diced onions, carrots, parsnips, celery and parsley, bring to a boil, and simmer for one or two hours. Remove the chicken from the soup and roast it in a tomato sauce, or use the leftover chicken to make a salad.

The secret to perfect, light matzah balls is to separate the eggs, fold the beaten egg whites into the egg yolk-matzah meal mixture, then poach in the chicken soup. They will be light and delicious.

Bake a separate vegetable stuffing in a casserole dish and serve with roast turkey breast. By using only turkey breast you eliminate some calories, and because the breast is much leaner, it takes less time to bake.

The Gefilte Fish Terrine, Chicken Soup and Vegetable Stuffing all can be made a day early.

Serve a Passover Fruit Cake, baked apples or pears poached in wine as a perfect addition to your menu. And for chocolate lovers, I have included an easy recipe for Chocolate Farfel Clusters.

GEFILTE FISH TERRINE

1 onion, diced
1 large carrot, diced
2 celery ribs, diced
3 pounds whitefish
2 eggs
1/3 cup matzah meal
1/2 cup water
Kosher salt to taste
Freshly ground black pepper
Horseradish

In a grinder or food processor, grind the onion, carrot, celery and fish. Transfer ground mixture to a large bowl and blend with eggs, matzah meal and water, mixing well to thoroughly combine ingredients, adding salt and pepper to taste. Mixture should be soft and light to the touch.

Lightly oil a 2-quart glass baking dish and line it with plastic wrap. Oil the wrap.

Spoon the fish mixture into the baking dish. Cover with plastic wrap and a double layer of foil.

Preheat the oven to 350 F. Place the terrine in a large baking pan and pour in hot water to come halfway up the sides. Bake for 50 minutes or until a knife inserted in the center comes out clean. Cool on a rack 10 minutes. Refrigerate until ready to serve.

To serve, invert the terrine on a platter, peel off the plastic wrap, and slice. Place on individual serving plates with horseradish.

Makes 8-10 servings.

CHICKEN SOUP WITH MATZAH BALLS

This recipe yields a truly classic version of chicken soup. For an unusual variation, or for any leftover soup, try pureeing the broth with the vegetables for the second night.

1 (5-pound) whole chicken or 2 (2 1/2- pound) chickens
Giblets from the chicken (or purchase 1 pound of gibletsfrom the butcher)
3 medium onions, peeled and diced
3 to 4 quarts water
16 small carrots, peeled and cut into 1-inch pieces
5 celery ribs with tops, cut into 1-inch pieces
3 medium parsnips, peeled and cut into 1-inch pieces
8 parsley sprigs
Salt
Freshly ground black pepper

Truss or tie the chicken or chickens with string to keep them from falling apart in the soup. Place giblets in a cheesecloth bag, and tie to secure.

In a large, heavy Dutch oven or pot, place the chicken and giblets, onions and enough water to cover. Bring to a boil over high heat and, using a large spoon, skim off the scum that rises to the top. Add the carrots, celery, parsnips and parsley. Cover, leaving the lid ajar, and simmer for 1 hour. Add salt and pepper to taste. Uncover and simmer 30 minutes more.

With a slotted spoon, remove the whole chicken and giblets from the soup. Let the soup cool to room temperature, then refrigerate. Remove the fat that has hardened on the top. Bring to a boil, add matzah balls (recipe follows), cover and simmer. Ladle into heated soup bowls with matzah balls.

Makes 10-12 servings.

LIGHT AND FLUFFY MATZAH BALLS

3 eggs, separated
1/2 cup water
1/8 teaspoon salt
Pinch of freshly ground black pepper
1 to 1 1/2 cups matzah meal
2 quarts chicken soup

Put the egg yolks, water, salt and pepper in a small bowl and beat with a fork. Set aside.

In a large mixing bowl, beat the egg whites until they form stiff peaks; do not overbeat. Gently fold the yolk mixture alternately with the matzah meal into the egg whites until well blended, using only enough meal to make a light, firm dough.

Drop a tablespoon of matzah ball mixture into rapidly boiling soup to form each ball. Cover and simmer 10 minutes. Do not uncover during this cooking time.

Ladle into hot soup bowls.

Makes 12 matzah balls.

PASSOVER VEGETABLE STUFFING CASSEROLE

1/4 cup peanut oil
3 onions, finely chopped
3 garlic cloves, minced
4 celery ribs, finely chopped
1 bunch carrots, peeled and grated
1 parsnip, peeled and grated
2 large zucchini, unpeeled and grated
1/2 cup minced parsley
1/4 cup raisins, plumped and drained
2 tablespoons matzah meal
2 tablespoons matzah cake meal
2 tablespoons Passover potato starch
1/2 to 3/4 cup Passover dry red wine or apple juice
Salt
Freshly ground black pepper

In a large, heavy skillet, heat oil, and sauté onions and garlic until transparent. Add celery, carrots, parsnip and zucchini and toss. Sauté for 5 minutes until vegetables begin to soften. Add parsley and raisins and mix thoroughly. Simmer for 5 minutes, mixing occasionally. Blend in matzah meal, matzah cake meal and potato starch. Add 1/2 cup wine and mix well. Add additional wine, a tablespoon at a time, until stuffing is moist. Season to taste with salt and pepper. Place in an oiled 8-by-10 inch casserole and bake at 350 F until heated through.

Makes 8-10 servings.