What makes Purim so special? Maybe it’s the heroic story of Queen Esther. Whatever you decide, it is still one of the happiest of all Jewish holidays. Filled with accounts of bravery, it tells the story of Queen Esther and how she helped defeat the wicked minister Haman in ancient Persia.

We plan on celebrating the holiday this year with an after-the-Purim-carnival buffet, inspired by the elaborate banquets served in biblical times. One long table can be set for all the guests, and each place setting will have a noisemaker to use during the retelling of the Purim story.

Buffets are especially appealing to children because they can select their own food. Creating a dairy meal is appropriate for Purim as a reminder that Queen Esther, in order to eat only kosher food in the king’s palace, followed a vegetarian diet that consisted primarily of vegetables, seeds, grains, nuts and beans.

Let guests start the evening by helping themselves to cups of vegetarian mushroom barley soup. It is even better prepared a day or two in advance to allow the flavors to blend.

One of the typical foods served at a Purim carnival are pita roll-ups filled with tomatoes, onions, avocado, other vegetables and cheese. Don’t forget to include bowls of tabbouleh salad made with bulgur wheat, tomato, parsley and mint.

Falafel — a spicy combination of bulgur wheat and garbanzo beans, fried until crisp and brown and served on skewers with a sauce of tahini (sesame paste) — is a perfect dish for your buffet table. Another family favorite is a noodle kugel filled with sautéed eggplant and squash, accompanied by a vegetable puree sauce.

Don’t forget dessert: Everyone is going to love hamantashen, rich with chocolate or caramel filling. Be sure to bake enough to share with family and friends for “shalach manot” (from “mishloach manot,” or “sending of portions”), the traditional custom of giving sweets during the holiday.

One other significant addition to a Purim celebration is wine, which plays an important part in the meal. It has been stated that one who does not drink wine does not observe the holiday. Enjoy!

MUSHROOM BARLEY SOUP

2 tablespoons olive oil
1/2 cup diced celery
1/2 cup diced carrots
1 onion, diced
3/4 pound fresh shiitake mushrooms, thinly sliced
2 cloves garlic, minced
8 cups vegetable stock or water
2 tablespoons soy sauce
1/8 cup pearl barley
1 tablespoon dry sherry
Salt and freshly ground black pepper to taste

Heat olive oil in a large heavy pot over medium heat. Cook celery and carrots, stirring occasionally, until slightly softened, 5 minutes. Add onion and cook until softened, 5 minutes more. Add mushrooms and garlic and cook, stirring occasionally, until lightly browned, about 5 minutes.

Add stock, soy sauce, barley and sherry. Reduce heat to low, cover partially, and simmer gently for 45 minutes. Add additional stock or water as needed. Add salt and pepper to taste. To serve, ladle into heated soup bowls.

Makes 4 to 6 servings.

PITA ROLL-UPS

Split pita bread in half and place 1 round half on 18-by-12-inch sheet of parchment or wax paper. Arrange lettuce across center of pita half. Top with tomato and onion slices, cheese, roasted pepper and avocado. Sprinkle alfalfa sprouts on top. Roll up tightly, jellyroll fashion. Place rolled-up sandwich on edge of remaining pita half, seam-side down. Roll up tightly, jellyroll fashion, enclosing completely.

Place sandwich, seam-side down, on an angle, on parchment paper. Then fold corner of parchment paper closest to you over sandwich. Fold two sides of parchment over and continue to roll up tightly, envelope fashion. Using a very sharp knife cut pita in half, through parchment, exposing filling.

Makes 2 servings.

TABBOULEH SALAD

1 cup bulgur, preferably fine-grade
1/2 cup minced green onions
1 cup finely chopped fresh parsley
1/2 cup chopped fresh mint
4 tomatoes, peeled and coarsely chopped
1/3 cup lemon juice
1/3 cup olive oil
Salt and freshly ground pepper to taste
2 heads romaine lettuce, small center leaves only
1 lemon, thinly sliced, for garnish

Soak bulgur in enough cold water to cover, until tender, 10 to 20 minutes. Drain well and squeeze as dry as possible in double layer of cheesecloth or clean kitchen towel.

Place bulgur in a large bowl. Add green onions, parsley, mint and tomatoes; toss well. In a small bowl, mix together lemon juice, oil, and salt and pepper to taste; add to bulgur mixture and toss gently. Pile salad on large platter and surround with romaine leaves to use for scooping. Garnish with lemon slices.

Makes 8 to 10 servings. 

FALAFEL

Tahini Sauce (recipe follows)
1/2 cup bulgur, preferably fine grade
1 1/2 cups torn chunks pita bread or white bread
2 cups canned garbanzo beans, drained
1/2 cup lemon juice
3 cloves garlic, minced
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 frying

Prepare Tahini Sauce; refrigerate.

Soak bulgur in enough cold water to cover, for 15 minutes. Drain and set aside. Soak pita in enough cold water to cover until tender and moist, about 5 minutes. Drain pita, squeeze it dry, and set aside.

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

Fill a large heavy skillet with oil to a depth of  3 inches; heat oil to 375 F on a deep-fry thermometer. Fry the falafel balls in several batches, without overcrowding, until golden brown, 1 to 2 minutes per batch. Using a slotted spoon, transfer falafel to paper towels to drain. Spear each falafel with a wooden skewer and serve hot with Tahini Sauce.

Makes about 2 dozen.

TAHINI SAUCE

3 cloves garlic, minced
1 cup tahini
1/2 cup lemon juice
3/4 cup water
1/4 teaspoon ground cumin
Salt and pepper to taste

Process garlic, tahini and lemon juice in food processor or blender. Add enough water to make thin sauce. Add cumin, salt and pepper to taste. Cover with plastic wrap and refrigerate.

Makes about 2 cups.

NOODLE KUGEL

Vegetable Filling (recipe follows)
1 tablespoon olive oil
1 (1-pound) package wide noodles
1/3 cup unsalted margarine
1 tablespoon poppy seeds
2 eggs
Salt and pepper to taste

Prepare Vegetable Filling; set aside.

Preheat oven to 375 degrees.

Bring large pot of water to boil. Add oil and noodles. Boil according to package directions, until tender. Drain in colander. Transfer noodles to large bowl. Add margarine, poppy seeds and eggs; mix well. Season to taste with salt and pepper.

Butter a 10-inch oven-proof glass tart pan. Pour half of noodle mixture into pan. Spoon about 2 cups Vegetable Filling on top, cover with remaining noodle mixture. Bake in preheated oven for 30 minutes or until golden brown.

While kugel is baking, puree remaining Vegetable Filling in food processor or blender. Just before serving, place in saucepan and heat a few minutes; serve with kugel.

Makes about 8 servings.

VEGETABLE FILLING

1/4 cup olive oil
1 onion, sliced
2 cloves garlic, minced
1 green pepper, sliced in strips
3 tomatoes, sliced
1/4 cup chopped parsley
1 teaspoon dried oregano
Salt and pepper to taste
1 eggplant, peeled if desired, finely diced
2 zucchini, sliced

Heat olive oil in skillet, add onion and garlic; cook until tender. Add green pepper; sauté a few minutes. Add tomatoes, parsley and oregano. Season to taste with salt and pepper. Cover and simmer 15 minutes. Add eggplant and zucchini; simmer until tender-crisp, stirring occasionally. Cover and set aside until ready to use.

CHOCOLATE- OR CARAMEL-FILLED HAMANTASHEN

Chocolate Filling (recipe follows)
Caramel-Pecan Filling (recipe follows)
3 cups flour
1/2 cup finely ground almonds
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar
1/2 pound unsalted margarine
3 tablespoons hot water
2 tablespoons unsweetened cocoa powder
1 egg
1 egg white

Prepare Chocolate Filling and Caramel-Pecan Filling; set aside until ready to use.

Preheat oven to 350 F.

In large bowl of electric mixer, combine flour, almonds, baking powder, salt and sugar. Blend in margarine until mixture resembles very fine crumbs.

In a small bowl, blend water and cocoa; beat in egg. Add to flour mixture, beating until completely blended and mixture begins to form a dough. Do not over-mix.

Transfer to floured board and knead into a ball. Chill for 30 minutes.

Divide into 6 or 7 equal portions for easier handling. Flatten each portion with palm of hand and roll out, 1/4-inch thick. With scalloped cookie cutter, cut into 3 1/2-inch rounds. Place 1 teaspoon of Chocolate Filling or Caramel-Pecan Filling in center of each round. Fold edges of dough toward center to form triangle, leaving a bit of filling visible in center. Pinch edges to seal.

Place on lightly greased foil-lined baking sheet and brush with egg white. Bake in preheated oven for 20 minutes or until firm. Transfer to rack to cool.

Makes about 5 dozen. 

CHOCOLATE FILLING

1/4 cup unsweetened cocoa powder
1/2 cup sugar
1/4 cup milk, cream or coffee
1 cup toasted chopped walnuts

In a bowl, combine cocoa, sugar, milk and walnuts; blend thoroughly. 

Makes about 2 1/2 cups. 

CARAMEL-PECAN FILLING

3/4 cup sugar
1/4 cup water
2 cups toasted chopped pecans
7 tablespoons unsalted margarine
1/2 cup milk or nondairy creamer
1/4 cup honey

In a heavy saucepan, bring sugar and water to a boil, mixing with wooden spoon, until sugar dissolves. Remove from heat and add pecans, margarine and milk. Return to heat, stirring constantly, and simmer for 10 minutes, or until thickened. Remove from heat and stir in honey.

Transfer to ovenproof glass bowl, cover with plastic wrap, and refrigerate until set.

Makes about 3 cups. 

Chanukah was always a big celebration at his grandparents’ home. Coming from a big family, there was always a kids’ table, and because there were so many cousins, Swartzman sat there until he was 17 years old. But while his cousins were busy playing dreidel, he was in the kitchen, helping his grandmother fry latkes.

This year will be his first preparing Chanukah dinner for the Brentwood Country Club.

His experience goes far beyond what he learned from his bubbe. Swartzman went from prep cook to line cook at a Marriott hotel, but decided he needed more training and enrolled at the Culinary Institute of America in Hyde Park, N.Y. There he received an associate degree in culinary arts and an additional certification in baking and pastry arts.

Returning home to Chicago, Swartzman landed a job as sous chef at the Deer Path Inn in Lake Forest, Ill. His first executive chef job was at Rolling Green Country Club in Arlington Heights, Ill., where he met his future wife, Sheila Wu, the pastry chef.

Upon moving to California, Swartzman continued his career at Big Canyon Country Club in Newport Beach. Then this young, ambitious and accomplished chef with more than 15 years of food preparation, catering, banquets, à la carte and fine dining experience was offered the position of executive chef at the Brentwood Country Club.

More than 350 guests are expected on Dec. 9. for Swartzman’s first Chanukah event at the Brentwood. A special holiday menu will be served buffet style, with a special buffet table for the kids.

When asked what Chanukah celebrations were like when he was growing up in Chicago, Swartzman explained that the holiday always centered around food, especially the traditional dishes. His grandmother prepared foods fried in olive oil: potato latkes served with applesauce; zucchini latkes; kreplach; sufganiyot (jelly doughnuts) and beef brisket with tzimmes. But the family’s favorite was kishke, a dish he is still trying to perfect.

Everyone at the Brentwood loves his chopped liver. The secret ingredient is lots of chicken shmaltz, and he suggests using a meat grinder rather than a food processor for a coarser texture.

His family’s influence continues to live on in other ways. Swartzman’s mom is a pastry chef at Lake Forest Place, a retirement community in Lake Forest, Ill., and he still uses her recipes for mandelbread, coconut macaroons and rugelach.

CHEF BRETT SWARTZMAN’S 

2012 CHANUKAH MENU

BRETT’S CHOPPED LIVER

1 pound fresh chicken livers

1 medium onion, sliced

1/2 cup shmaltz

5 hard-boiled eggs

2 teaspoons salt

1/2 teaspoon white pepper

1/4 teaspoon black pepper

Rye bread 

1/4 cup chopped

        white onions, for garnish

1 or 2 hard-boiled

       eggs, sieved, for garnish

Sauté livers in 1/4 cup shmaltz until cooked through. Caramelize the sliced onions in the remaining 1/4 cup shmaltz until golden brown. While livers and caramelized onions are still warm, place in food processer or meat grinder, add hard-boiled eggs, salt and peppers; pulse until thoroughly combined. Do not overmix. Chill. Serve with rye bread, chopped onions and sieved eggs.

Makes 8 to 10 servings.

BEEF BRISKET

1 whole beef brisket 

      (deckle on)

Salt and black pepper

1/4 cup olive oil

2 cups red wine

3 carrots, diced

3 onions, diced

8 ribs celery, diced

5 garlic cloves, chopped

1 (15-ounce) can diced 

      tomatoes, undrained

4 sprigs fresh thyme

4 sprigs fresh rosemary

Chicken stock

Preheat the oven to 375 F.

Season the whole untrimmed brisket liberally with salt and pepper. Then, over high heat, sear the brisket in olive oil in a roasting pan until deep golden brown. Deglaze pan with red wine, then add carrots, onions, celery, garlic, undrained tomatoes, thyme, rosemary and enough chicken stock to come halfway up the sides of the brisket.

Cover tightly with aluminum foil and bake in preheated oven for 3 hours. Turn brisket over, cover and continue cooking for another 1 to 2 hours, depending on the size of the brisket.

Check for doneness with a cooking fork — it should slide easily in and out of the brisket. If it feels like the brisket is holding onto the fork, it’s not done yet. Once done, remove brisket from braising liquid and let rest for 45 minutes.

Meanwhile, strain the braising liquid and skim off the excess fat. This will be the gravy. After the brisket has rested, trim it of excess fat, then slice the brisket against the grain.

Makes 8 to 10 servings. 

BLACK LENTILS AND RICE WITH SHMALTZ AND ONIONS

1 cup cooked black beluga lentils

1 or 2 bay leaves

2 cups cooked white rice

1 medium onion, diced

1/4 cup shmaltz

Fresh chopped thyme

Salt and white pepper, to taste

Place the lentils in a small saucepan with 3 cups water. Add bay leaves. Simmer slowly until the lentils are just done, al dente, about 20 minutes.

Caramelize the onion in the shmaltz, cooking until deep golden-brown. Add chopped thyme; cooked lentils and cooked rice. Season with salt and pepper.

Can be made ahead of time and reheated in an ovenproof dish.

Makes 6 servings.

POTATO LATKES WITH GRANNY SMITH APPLESAUCE
2 potatoes, peeled, shredded, 

       rinsed and drained

1/2 medium onion, shredded

2 eggs

2 tablespoons flour

1 teaspoon salt

Pepper, to taste

Shmaltz or oil for frying

Serve with Granny Smith Applesauce 

      (recipe follows)

Combine shredded potatoes, onions, eggs, flour, salt, pepper and flour; mix well. Heat shmaltz or oil in skillet. Drop potato mixture by large spoonsful into schmaltz; fry until golden brown on both sides; drain on paper towels. Can be made ahead of time and reheated in the oven on a cookie sheet. Serve with Granny Smith Applesauce.

Makes 18 to 20 latkes.

GRANNY SMITH APPLESAUCE

6 Granny Smith apples, peeled, 

      cored and diced

1 cup sugar

Juice and zest of 2 lemons

1 vanilla bean, split

1/2 teaspoon cinnamon

1 teaspoon salt

Combine all ingredients in a wide-based pot. Simmer over low heat until apples are falling apart and liquid is reduced, about 1 hour. Remove vanilla bean, transfer apple mixture to food processor, and blend until smooth. Refrigerate.

Makes 2 to 3 cups.

SUFGANIYOT (JELLY DOUGHNUTS)

2 tablespoons active dry yeast

1/2 cup warm water (100 to 110 F)

Sugar

2 1/2 cups all-purpose flour

2 large eggs

2 tablespoons unsalted margarine, 

      room temperature

1/2 teaspoon freshly grated nutmeg

2 teaspoons salt

Vegetable oil

1 cup seedless raspberry jam

In a small bowl, combine yeast, warm water and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.

Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, margarine, nutmeg and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl, cover with plastic wrap, and set in a warm place to rise until doubled, 1 to 1 1/2 hours.

On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.

In deep saucepan over medium heat, heat 3 cups oil until a deep-frying thermometer registers 370 F. Using a slotted spoon, carefully slip 4 dough rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer rounds to a paper-towel-lined baking sheet. Roll in sugar while warm. Repeat with remaining dough rounds, frying in oil and rolling in sugar.

Fit a pastry bag with a No. 4 tip and fill bag with jam. When doughnuts are cool enough to handle, make a small hole in the side of each doughnut with a wooden skewer or toothpick, fit the pastry tip into hole, and pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts and jam.

Makes 14 to 16 doughnuts.

Everyone has a favorite turkey recipe, usually handed down from their parents — roasted, smoked or brined with lots of stuffing — but what about the side dishes? There are so many choices. My focus this year will be to create a variety of side dishes that will accompany the turkey and enhance the dinner.

A beautifully browned noodle kugel adds a homey, old-fashioned accent to any holiday menu. This dish does not need sugar, because the raisins and apples add natural sweetness. My technique is to use a large casserole and spread the mixture, because the thinner the kugel, the crisper the crust.

Tzimmes, another traditional dish, is a delicious mixture of sweet potatoes, prunes, carrots and assorted dried fruits. Often sweetened and sometimes cooked with meat, it makes a wonderful treat to go with the meal.

The recipe for Kosher Mashed Potatoes that I am sharing is perfect to go with the Thanksgiving turkey. Butter and milk are replaced with nondairy margarine and soy milk, making it a delicious accompaniment that everyone will enjoy.

For a simple yet elegant dish to go with dinner, nothing surpasses a delicate and flavorful purée. Whether roasted, boiled or steamed, vegetables can easily be blended in a food processor or blender with a little olive oil or chicken stock. My favorite is a Parsnip Garlic Purée made with roasted garlic that will add spice to your holiday menu. Its velvety texture is a nice alternative to mashed potatoes, and it pairs well with poultry or meat.

And at our home, Thanksgiving would not be the same without freshly baked biscuits. Served as a savory treat, they are best when heated and topped with honey or preserves.

Don’t forget to decorate your holiday table. Our daughter Kathy has created several small ceramic turkeys that are placed at the center of the Thanksgiving table to make the dinner more festive. Pour apple juice for the children and a young, fruity red wine for the grown-ups, then catch up on all the family news while enjoying the holiday.

Noodle Kugel With Raisins

12 ounces flat wide egg noodles (about 7 cups)

8 cups lightly salted boiling water

1/2 cup unsalted margarine or oil

2 apples, peeled, cored and diced

1/2 cup plumped raisins

4 eggs, beaten

Salt

Freshly ground black pepper

Cinnamon-sugar

Preheat the oven to 375 F.

Cook the noodles in lighted salted boiling water until tender, 5 to 10 minutes. Place the noodles, margarine, apples and drained plumped raisins in a large bowl. Add the eggs and season to taste with salt and pepper. Mix well.

Spoon the mixture into a well-greased 8-by-10-inch baking dish. Sprinkle with cinnamon-sugar, and bake for 35 to 45 minutes, until the top is brown and crisp. Cut into squares. Serve hot or cold.

Makes 8 to 10 servings.

Tzimmes

3 pounds sweet potatoes (about 4 large), peeled and cut in chunks

2 pounds medium carrots, cut into 1/2-inch chunks

1 (12-ounce) package pitted dried plums, halved

1 cup fresh orange juice

1 cup water

1/4 cup honey 

1/4 cup brown sugar, packed

2 teaspoons ground cinnamon

1/4 cup unsalted margarine, diced 

Preheat the oven to 350 F.

Grease a 13-by-9-inch baking dish. Combine the sweet potatoes, carrots and plums in a large bowl and then arrange in the greased baking dish. Combine the orange juice, water, honey, brown sugar and cinnamon in a large bowl; pour over vegetables. Cover with aluminum foil.

Bake for 1 hour. Uncover; dot with margarine and bake 45 to 60 minutes longer, stirring gently every 15 minutes, until tender and sauce is thickened.

Makes 12 servings.

Red Cabbage With Apples 

1 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 pepper to taste

Wash the 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; sauté the apple slices and chopped onion for 5 minutes or until the apples are lightly browned. Add the 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 the heat to simmer. Cook, covered, for 1 1/2 hours or until the cabbage is 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 pepper. Serve hot.

Makes 6 to  8 servings.

Apple-Cranberry Compote 

1/2 cup raspberry preserves

1/3 cup sugar

1/2 cup cranberry juice

Juice and peel of 1 lemon

6 large tart Pippin or Granny Smith apples, peeled, cored and thinly sliced

Combine preserves, sugar and cranberry juice in a large, heavy saucepan. 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; add apple slices and toss gently. Add apples with lemon juice to preserve mixture; 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 6 to 8 servings.

Kosher Mashed Potatoes 

5 pounds potatoes

1/4 pound unsalted margarine

3/4 cup soy milk

1 teaspoon salt

1/4 teaspoon pepper

1 1/2 tablespoons minced garlic

Peel and dice potatoes. Add potatoes to a large pot with enough water to cover; bring to a boil until tender. Drain, then add margarine, soy milk, salt, pepper and garlic. Mash by hand or with a potato masher to desired consistency.

Makes 10 servings. 

VARIATION: A nice combination is unpeeled redskin potatoes and peeled Yukon Golds. Add redskin potatoes by washing them well and leaving the skins on, boiling and following directions above.
Parsnip-Garlic Purée

8 medium parsnips, peeled and cut into 1-inch pieces

Olive oil

1 whole head of garlic, roasted (recipe below)

2 medium onions, thinly sliced

1 cup chicken stock

Salt and pepper to taste

Preheat the oven to 300 F.

Toss the parsnips with olive oil and arrange them on a baking sheet. Roast the parsnips until they are caramelized and soft, about 45, minutes depending on thickness. Lightly coat bottom of a large sauté pan with olive oil, and sauté the onions over medium heat until they are very soft and translucent, about 20 minutes.

In a food processor, add the parsnips and onions and squeeze out the individual cloves of garlic from the roasted head. Add enough chicken stock to moisten, and blend until smooth. Add salt and pepper to taste.

Spoon mixture into a saucepan and, over low heat, stir gently with a wooden spoon until heated through.

Makes 6 to 8 servings.

Roasted Whole Garlic

1 or 2 heads garlic

2 to 3 tablespoons olive oil

Preheat the oven to 400 F.

Peel away outer layers of the garlic bulk skin, leaving the skin of the cloves intact. Using a knife, cut off 1/4 inch of the top of the cloves, exposing the individual cloves of garlic. Place the garlic cloves on a sheet of aluminum foil, brush generously with olive oil, and pinch foil to seal.

Bake 30 to 35 minutes or until the cloves feel soft when pressed. Cool garlic enough so you can touch it, then use a small knife to cut the skin slightly around each clove and squeeze out the purée.

Baking Powder Biscuits

2 cups flour

3 teaspoons baking powder

1 teaspoon salt

4 tablespoons vegetable shortening or unsalted margarine

2/3 to 3/4 cup water

Preheat the oven to 450 F.

Sift together the flour, baking powder and salt in a mixing bowl. Add the shortening and cut it into the flour until the mixture has the consistency of coarse meal. Add water gradually, mixing lightly with a fork, until a ball forms that separates from the sides of the bowl. Turn out onto a lightly floured board, and knead gently for 30 seconds. Roll out or pat out the dough to 1/2-inch thickness. Cut with a 1- or 1 1/2-inch round cookie cutter.

Transfer onto a greased baking sheet. Bake for 10 minutes or until golden brown. Arrange the biscuits on a large platter and top with honey or preserves.

Makes about 2 dozen 1 1/2-inch or 3 dozen 1-inch biscuits.

Yom Kippur, the Day of Atonement, is a holiday for serious fasting — no food or drink for 25 hours. At the end of the day, our thoughts inevitably turn to what we want to eat at sundown to break the fast.

When I spoke with several friends about Yom Kippur foods they remember from growing up, many said their favorite break-the-fast meal was a variety of spicy, ready-to-eat deli foods. Some dishes were homemade and could be prepared several days in advance, while others were picked up at the local deli.

A deli buffet enables you to serve a combination of deli specialties to satisfy everyone. But you don’t have to buy deli food — the recipes that I am suggesting are easy to prepare. My menu is based on our family favorites that are prepared in advance.

Early in the morning, a buffet table is made ready with plates, cutlery and an assortment of bowls and platters.

When the hungry guests arrive, they are met with welcoming cups of Shiitake Mushroom and Barley Soup. The soup is accompanied by slices of raisin-filled challah.

Several homemade salads, including a Scandinavian Herring Potato Salad and a Cauliflower Anchovy Salad, a cheese platter, pickles, olives and more of your deli selections will reward the dedicated fasters.

Instead of the smoked fish that is usually served for the-break-the-fast meal, I have included a recipe for a Pickled Salmon. The fish is poached with pickling spices and served with homemade fresh Tartar Sauce or Tuna Sauce. What I find particularly appealing about this dish is that it can be prepared the day before and served chilled.

Desserts are my specialty, and I plan to do my own baking. Serve Rugelach and a delicious high-rise Coffee and Spice Honey Cake.

Shiitake Mushroom and Barley Soup

Sautéing all the ingredients before adding the stock brings out the intense mushroom flavor of this robust soup.

2 tablespoons olive oil

1 onion, diced

2 stalks celery, diced

2 carrots, diced

3/4 pound fresh shiitake mushrooms, thinly sliced

2 cloves garlic, minced

6 cups vegetable or pareve chicken stock

2 tablespoons soy sauce

3 tablespoons pearl barley

2 tablespoons minced fresh thyme

1 tablespoon dry sherry

Salt to taste

Freshly ground black pepper to taste

Heat olive oil in a large heavy pot over medium-high heat. Sauté onion, celery and carrots, stirring occasionally, until tender, about 10 minutes. Add shiitake mushrooms (other fresh mushrooms may be substituted) and garlic; cook uncovered, stirring occasionally, until lightly browned, about 5 minutes.
Add vegetable stock, soy sauce, barley, thyme and sherry. Reduce heat to low, cover partially, and simmer gently for 45 minutes. Add salt and pepper to taste. To serve, ladle into heated soup bowls.

Makes 4 to 6 servings. 

Cauliflower Anchovy Salad

Cauliflower’s taste and color are subdued, so the zippy flavor of this salad’s anchovy dressing gives the understated vegetable a dynamic flavor boost.

1 cup Parsley-Anchovy Dressing
(recipe follows)

1 head cauliflower, rinsed
and separated into florets

Prepare Parsley-Anchovy Dressing, cover with plastic wrap, and chill.

In a large saucepan, using a vegetable rack, steam cauliflower until tender when pierced with a fork, about 10 minutes. Transfer to a large bowl, cover with plastic wrap, and chill for at least 30 minutes.

Spoon just enough dressing over cauliflower to moisten and toss. Serve immediately.

Makes 4 servings.

Parsley-Anchovy Dressing

1/4 small onion, diced

1 can (2 ounces) anchovy fillets, drained

3/4 cup olive oil

2 tablespoons balsamic vinegar

2 cups tightly packed parsley sprigs, stems removed (about 1 bunch)

Freshly ground black pepper to taste

Blend onion, anchovies, olive oil and vinegar in a blender or food processor fitted with the metal blade. Add parsley, a little at a time, and puree until the dressing is a bright green color. Season with pepper to taste.

Transfer to a glass bowl, cover with plastic wrap, and chill.  If dressing thickens after chilling, add additional olive oil and mix well.  This will keep for several days in the refrigerator.

Makes about 1 1/2 cups.

Pickled Salmon With Two Sauces

3 pounds salmon fillets

4 bay leaves

1 teaspoon whole peppercorns

3 tablespoons pickling spices

6 cups cold water

1 medium onion, thinly sliced

2 large carrots thinly sliced 

1 stalk celery, thinly sliced

1/4 cup white wine vinegar

1 1/2 teaspoons salt

1 tablespoon sugar

Tuna Sauce (recipe follows)

Tarter Sauce (recipe follows)

1 lemon, thinly sliced, for garnish

Wrap salmon fillets in cheesecloth and tie ends of cloth with string.

Place bay leaves, peppercorns and pickling spices in a separate square of cheesecloth, tying ends with string to form a pouch.

Add water, onion, carrots, celery, vinegar, salt, sugar and bay leaf mixture in pouch to a heavy pot; bring to a boil. Simmer for 30 minutes; remove pouch from broth.

Gently lower the cheesecloth-wrapped salmon into the simmering broth and cook 3 minutes. Cool fish in broth. When cool, remove fish from broth, unwrap, and transfer to serving plate with large spatula. Serve with Tuna Sauce and/or Tartar Sauce, garnished with lemon slices.

Makes 8 to 10 servings.

Tuna Sauce

1 (6-ounce) can tuna packed in olive oil,       drained

5 flat anchovy fillets

3 tablespoons lemon juice

2 tablespoons capers, soaked and rinsed

3/4 cup olive oil

Blend the tuna, anchovies, lemon juice and capers in a food processor or blender, with the metal blade in place, until smooth. Continue processing and pour the olive oil in a steady, thin stream through the feeder tube until it’s the consistency of a thick sauce. Transfer to a bowl, cover with plastic wrap, and chill.

Makes about 1 cup.

Tartar Sauce

1/2 cup sour cream

1/4 cup mayonnaise

1 tablespoon lemon juice

1/4 cup diced red onion

3 teaspoons capers, drained and chopped

3 tablespoons fresh basil, julienned

Salt

Freshly ground black pepper

Mix together the sour cream, mayonnaise, lemon juice, onion, capers, basil in a medium bowl. Add salt and pepper to taste. Cover with plastic wrap, and refrigerate until ready to serve.

Makes about 1 cup.

Rugelach

A rolled, filled pastry, rugelach is an old-fashioned European bakery specialty that has found its way into most delis and chic patisseries.

3/4 pound unsalted butter, at room temperature

3/4 cup powdered sugar

1 teaspoon vanilla extract

12 ounces cream cheese, at room temperature

3  1/3 cups pastry flour

2 cups apricot jam

2 cups chopped toasted walnuts or pecans

1  1/4 cups granulated sugar mixed with 1 tablespoon ground cinnamon

1 egg, beaten with 1 tablespoon water

Using an electric mixer, cream butter, powdered sugar and vanilla in a large bowl. Add cream cheese and blend until smooth. Add flour all at once and blend until mixture comes together. Cover bowl with a towel, and refrigerate 2 hours.

Divide dough into 4 equal portions; work with 1 portion at a time and keep the other 3 portions in the refrigerator, covered with a towel. On a lightly floured board, roll out 1 portion into a 1/8-inch thick rectangle (about 13 by 16 inches).  Spread with 1/2 cup of the apricot jam and sprinkle with 1/2 cup of the walnuts and 1/4 cup of the cinnamon-sugar mixture. Roll dough up along the long edge into a log, cover, and refrigerate. Repeat with remaining 3 portions.

Preheat oven to 375 F.

Line two baking sheets with aluminum foil and grease with butter. Brush the top of each log with egg mixture and sprinkle each with some of the remaining 1 tablespoon cinnamon-sugar mixture. Cut logs into 1-inch slices and place 1 inch apart on prepared baking sheets. Bake until lightly browned, 20 to 30 minutes. Cool slices on wire racks.

Makes about 5 dozen pastries. 

Coffee and Spice Honey Cake

From “The Gourmet Jewish Cook” by Judy Zeidler

Be sure to use strong fresh coffee and a generous measure of spices.  Then prepare yourself for compliments.

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

1/2 teaspoon salt

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/4 teaspoon cream of tartar

3/4 cup sliced almonds

Preheat the oven to 350 F.

Blend the honey, sugar, coffee and oil in a large mixing bowl.  Add the egg yolks and beat until light and smooth. Combine the flour, baking powder, baking soda, cinnamon, 1/4 teaspoon salt, cloves and ginger in a large bowl.  Gradually add the flour mixture to the batter, beating until well blended.

Beat the egg whites with remaining 1/4 teaspoon salt and cream of tartar in a large mixing bowl until soft peaks form. Gently fold the beaten egg whites and the almonds into the batter. Pour the batter into an ungreased 10-inch tube pan. Bake for 1 hour or until a toothpick inserted into the cake comes out clean. Immediately remove the pan from oven and invert it onto a wire rack to cool.  With a sharp knife, loosen the cake from the sides and from the tube. Remove the cake from the pan and transfer to a large plate.

Makes 8 to 10 servings.

Scandinavian Herring Potato Salad

A delectable variation on a Danish favorite, this salad marries the flavors of herring, potatoes, apples and beets, which create a lovely rose hue.

1/3 cup Mustard Mayonnaise (recipe follows)

2 large beets

4 large potatoes

2 cups pickled herring, drained and cubed

2 medium red apples, unpeeled, cored  and thinly sliced

1/2 cup thinly sliced onions

Prepare Mustard Mayonnaise.

Boil beets and potatoes in separate saucepans until tender. Drain, peel, and cut into 1/2-inch cubes.

Combine beets, potatoes, herring, apples and onions in a large bowl. Toss with just enough Mustard Mayonnaise to moisten.  Chill.

Makes 8 servings. 

Mustard Mayonnaise

1/2 cup mayonnaise

2 tablespoons dry mustard

2 tablespoons fresh lemon juice

Salt to taste

Freshly ground black pepper to taste

Blend mayonnaise, mustard and lemon juice in a small bowl. Add salt and pepper to taste. Cover with plastic wrap, and chill.  This will keep for several days in the refrigerator.

Makes about 3/4 cup.

The custom is to serve a round or spiral-shaped challah, one of the symbolic foods eaten during Rosh Hashanah. Typical is the challah baked in a circle to signify the desire for a long life, peace and universal redemption. Another type of challah is made in the shape of a crown, braided and twisted into a circle and topped by a smaller circle, symbolizing the ascent to heaven.

Middle Eastern Jews add saffron and raisins to make the bread special for the holiday. Because carrots were one of the few sweet-tasting vegetables accessible to Eastern European Jews, they became a substitute for the candied pumpkin and squash often eaten during the holiday.

Another concept is a break-apart challah. The dough is divided into several parts, shaped into small rounds and placed together in a greased round or loaf pan. Next, it is oiled lightly, left to rise, then brushed with egg and sprinkled with poppy seeds before baking. After this challah is baked, it will break apart easily and be ready to dip in honey.

A round braided challah filled with apples, pears or quince, representing the harvest, is an Italian custom and is included in the recipes that follow.

Potato challah, usually associated with times of grain shortages or a need for economy in the kitchen, was made by Russian and Polish Jews during the Jewish New Year. And for those who could not afford to bake cakes for Rosh Hashanah, there was the delicious bolas, made in Spain from sweetened challah dough, filled with candied orange peel and raisins, rolled into loaves, sliced and baked.

Although challah is easily bought at the bakery, many families are discovering the joy of making it at home. This tradition is important especially during holidays in which it has special meaning. There is pleasure and satisfaction in baking it yourself, and what better way to celebrate the holiday than with the aroma of freshly baked bread. Be sure to reserve some dough for small individual challahs, which will be a special treat for the children. Make it a family project, and allow them to braid and bake their own.

Rosh Hashanah round braided challah

1 package active dry yeast
1 1/2 cups warm water (110-115 F)
Pinch sugar
3 eggs
1/3 cup honey
1/2 cup unsalted butter or nondairy margarine, melted
1/8 teaspoon ground saffron (optional)
2 tablespoons brandy
5 to 6 cups all-purpose flour
1 tablespoon salt
1 cup raisins, plumped
Cornmeal
1 egg white, lightly beaten
2 tablespoons sesame seeds

Dissolve yeast in 1/2 cup warm water and sugar. Beat together eggs, honey and melted butter in a large mixing bowl. Add the remaining 1 cup warm water, saffron and brandy, and blend well. Blend in the yeast mixture. Add flour, 1 cup at a time with salt, blending with a beater after each addition, until the dough is thick enough to work by hand. Spoon it out onto a floured board and knead for 5 to 10 minutes, gradually incorporating the raisins and enough additional flour to make a smooth and elastic dough. Place dough in an oiled bowl and oil top of dough. Cover loosely with a clean towel and let rise in a warm place until doubled in size, about 1 1/2 hours.

Punch down dough and divide into 3 equal parts. Form each one into a rope about 26 inches long. Braid the ropes together and seal the ends by pinching.

Line a large heavy baking sheet with foil or a silicone baking mat. Oil the foil and sprinkle it with cornmeal. Remove the label and wash an empty 16-ounce can; oil its outside and place it in the center of the baking sheet, open end up. Transfer the challah to the baking sheet, forming it into a ring around the can; join and pinch together the ends of the braid. Cover dough with a towel and let it rise in a warm place until doubled, about 40 minutes.

Preheat the oven to 350 F.

Brush the challah with beaten egg white and sprinkle with sesame seeds. Bake for 30 to 40 minutes until golden brown. Cool on a rack.

Serve the challah on a circular tray and set a bowl of honey in the center. Serve with sliced apples for dipping.

Makes 1 challah.

Apple-filled egg challah

1 package active dry yeast
1/2 cup sugar
1 teaspoon coarse kosher salt
4 to 5 cups flour
1 cup warm water (110-115 F)
6 egg yolks
1/4 cup oil
1/4 cup unsalted butter or nondairy margarine, melted
3 apples, peeled, cored and diced
Honey
Cinnamon
1 egg yolk beaten with 1 teaspoon water
Cinnamon sugar

Combine yeast, sugar, salt and 2 cups flour in a bowl. Add warm water and mix well. Blend in 6 egg yolks and oil. Add remaining flour, mixing in 1 cup at a time, adding enough to make soft dough. Gather dough into a ball. Place dough on floured surface and knead 5 to 10 minutes, or until dough is smooth and elastic, adding more flour if needed. Shape dough into a smooth ball, place in an oiled bowl and oil top of dough. Cover loosely with a clean towel and let rise in a warm place until doubled in size, about 1 1/2 hours.

Punch down dough and divide into 3 equal parts. Roll each part into a rectangle. Brush with half of melted butter, top with apples, honey and cinnamon as desired. Roll each rectangle into a long rope. Braid the ropes together and seal the ends by pinching. Form braid into a ring on greased baking sheet and seal ends. Cover dough with a towel and let rise in a warm place for about 45 minutes.

Preheat the oven to 350 F.

Brush the dough with remaining melted butter and egg yolk-wash, then sprinkle with cinnamon sugar.

Bake for 30 to 45 minutes. Cool on a rack.

Makes 1 challah.

Potato challah

This challah originated in Eastern Europe, and unlike usual sweet challah, this crusty challah has a robust sourdough taste. A heavy texture makes the bread moist, so it keeps fresh longer.

3 large red or white potatoes, unpeeled
1/4 cup unsalted butter or nondairy margarine, melted
2 tablespoons sugar
2 teaspoons kosher salt
2 packages active dry yeast
1/3 cup warm water (110-115 F)
Pinch sugar
4 eggs
5 cups flour
Cornmeal
Poppy seeds

Boil potatoes in water to cover until tender. Drain, reserving 3/4 cup water. Peel and mash potatoes. Combine potatoes and reserved water.

Transfer to the bowl of an electric mixer, add the melted butter, 2 tablespoons sugar and salt and mix well.

Dissolve yeast in 1/3 cup warm water and a pinch of sugar. Add to potato mixture and blend well. Blend in 3 eggs.

Add flour, 1 cup at a time, blending to make soft dough. Place dough on floured board and knead until smooth, 5 to 10 minutes. Place dough in oiled bowl and oil top of dough. Cover loosely with a clean towel and let rise in a warm place until doubled in size, about 1 1/2 hours. Roll dough between palms into a long, thick rope. Brush foil-lined baking sheet with oil and sprinkle with cornmeal. Place rope of dough on cornmeal, coil it like a snail, starting from center and working outward. Tuck end under. Cover dough with a towel and let rise until doubled in size, about 1 hour.

Preheat the oven to 400 F.

Beat remaining 1 egg and brush it on the top of the challah. Sprinkle with poppy seeds.

Bake for 10 minutes. Reduce heat to 325 F and bake an additional 20 to 30 minutes, or until golden brown. Pierce loaf several times with a large needle to allow any air to escape. Cool on a rack.

Makes 1 challah.

Food-processor raisin challah

1 package active dry yeast
3/4 cup warm water (110-115 F)
3 tablespoons plus 1 teaspoon sugar
3 1/2 cups unbleached flour
1 teaspoon salt
2 eggs plus 1 egg yolk
1/3 cup oil
1/2 cup raisins, plumped
Poppy seeds

Dissolve yeast in 1/2 cup warm water, with 1 teaspoon sugar.

Place 3 cups flour, remaining 3 tablespoons sugar and salt in food processor fitted with knife blade. Pour in yeast mixture and process 12 seconds. While machine is running, add 2 eggs and oil through feed tube and process until blended, about 10 seconds. Add remaining 1/4 cup warm water and process until well blended.

Turn dough out on floured board and knead remaining 1/2 cup flour with raisins into dough until smooth and elastic, about 5 minutes. Place dough in a large oiled bowl and oil top of dough. Cover with a clean towel and let rise in warm place until doubled in size, about 1 1/2 hours.

Preheat oven to 350 F.

Divide dough into 4 equal portions. Form 3 portions into ropes and braid. Join ends and seal to make round challah. Divide remaining portion into 3 small ropes and form small braid. Place smaller braid on top of large round braided challah. Pinch in several places to join the two braids.

For miniature challah rolls, divide dough into 36 equal portions. Shape each portion into thin ropes. Starting in center, coil each rope and tuck ends under. Brush with egg yolk. Sprinkle with poppy seeds.

Bake for 20 to 30 minutes for round challah or 15 to 20 minutes for miniature challah rolls, or until golden brown and crusty.

Makes 1 round challah or 36 miniature challah rolls.

Bolas

Raisin Challah dough (see recipe above)
1/2 cup unsalted butter or nondairy margarine, melted
1 cup brown sugar, packed
1/2 cup candied orange peel
1/2 cup raisins, plumped
1 cup chopped walnuts or pecans
1 teaspoon ground cinnamon or ginger
1 egg, lightly beaten

Roll challah dough on floured board into a rectangle, about 1/4-inch thick. Brush generously with some of melted butter. Sprinkle with brown sugar, candied orange peel, raisins, walnuts and cinnamon. Drizzle on remaining butter. Roll jellyroll fashion. Slice into 1-inch pieces.

Brush a foil-lined jellyroll pan with butter. Place slices on pan. Cover with a clean towel. Let rise in warm place, about 30 minutes. Brush with beaten egg.

Preheat oven to 350 F.

Bake 20 to 30 minutes, or until golden brown.

Makes 24 bolas.

Apple-Meringue Tartlet. Photo by Dan Kacvinski

The symbolic foods for the New Year include apples and honey, representing “a sweet year,” and pomegranates, one of the first fruits of the harvest.

Round loaves of challah promise a well-rounded year, and I have included many of these in my menu.
The traditional round shape of the Rosh Hashanah challah symbolizes unending happiness, and mine gives it a new twist. It is covered with sesame seeds, and honey is added to the dough. Braided and baked in a ring, it has a hole in the center to place a small bowl of honey for dipping. There’s nothing like combining tradition with creativity to sweeten the New Year for your family.

Chopped chicken liver is an old family favorite many of us, remember from our childhood. I used to watch my mother, sitting on the back-porch steps chopping away at beef livers, hard-cooked eggs and chicken schmaltz in a huge wooden bowl. I have preserved the integrity of Mom’s recipe, using chicken livers, apples, mushrooms and a little brandy for flavor as well as for a preservative. It is served with a sweet-tart pomegranate aspic in the French manner.

Roast chicken breasts, the old standby, have both eye appeal and flavor when they are stuffed under the skin with a tangy blend of vegetables. This year, glazed beets will add color to your festive plates.

For dessert, make delicious individual apple tartlets, a perfect Rosh Hashanah dessert. Topped with meringue, they can be made in almost no time at all. The pastry and the apples slices can be prepared in advance and stored in the refrigerator or freezer. For a crispy crust, bake just before serving.

With this holiday menu, serve a Hagafen or Hertzog Chardonnay from one of the California kosher wineries, and include tea with honey to go with dessert.

FESTIVE SESAME CHALLAH
∗ 1 package active dry yeast
∗ 1 1/2 cups warm water (110-115 F)
∗ Pinch sugar
∗ 3 whole eggs
∗ 1/3 cup honey
∗ 1/4 cup melted margarine
∗ 1 tablespoon kosher salt
∗ 1/8 teaspoon powdered saffron (optional)
∗ 2 tablespoons brandy
∗ 5 to 6 cups unbleached flour
∗ 1 cup raisins, soaked in sweet wine and drained (optional)
∗ Yellow corn meal
∗ 1 egg white, lightly beaten
∗ Sesame seeds
Preheat oven to 350 F.

Dissolve yeast in 1/2 cup warm water with the sugar. Beat together eggs, honey and margarine in the bowl of an electric mixer. Add the remaining 1 cup warm water, salt, saffron and brandy; blend well. Blend in the yeast mixture. Add flour, 1 cup at a time, blending after each addition, until the dough is thick enough to work by hand.

Spread 2 cups flour onto a pastry board; place the dough on the board and knead for 5 to 10 minutes, gradually incorporating the raisins and enough additional flour to make a smooth and elastic dough. Place the dough in an oiled bowl; 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 3 equal parts. Form each one into a rope about 26 inches long. Braid the ropes together and seal the ends by pinching. Join both ends to form a ring.

Line a heavy baking sheet with foil; oil the foil and sprinkle with corn meal. Remove the label from an empty 16-ounce can; oil it and place in the center of the baking sheet, open end up. Place the challah onto the baking sheet. Cover with a towel and let rise in a warm place until doubled, about 40 minutes.

Brush the loaf with beaten egg white and sprinkle with sesame seeds. Bake for 30 to 40 minutes until golden brown. Cool on a rack. Serve with a bowl of honey in the center.
Makes 1 extra-large round challah or 2 smaller ones.

CHICKEN BREASTS WITH VEGETABLE STUFFING
∗ 2 tablespoons olive oil
∗ 1 onion, finely diced
∗ 2 garlic cloves, minced
∗ 4 carrots, peeled and thinly sliced
∗ 1 celery rib, thinly sliced
∗ 2 tablespoons minced fresh parsley
∗ Salt and freshly ground black pepper
∗ 8 chicken breasts, skin on
∗ 1 tablespoon each dried thyme and tarragon
∗ 2 cups dry white wine or chicken stock
∗ Vegetable Stuffing (recipe follows)
Preheat oven to 375 F.
Prepare the vegetable stuffing; cool.

Heat oil in a skillet and sauté the onions, garlic, carrots and celery until the onions are soft, about 5 minutes. Place the onion mixture in a foil-lined baking pan. Add parsley, and salt and pepper to taste. Loosen the skin of each chicken breast and spoon some of the prepared stuffing under the skin, spreading it evenly. Place each stuffed chicken breast on top of the vegetables in the baking pan. Sprinkle thyme, tarragon, salt, pepper and oil on top of the chicken breasts. Pour in wine.

Bake for 25 to 30 minutes or until chicken is tender when pierced with a fork; add liquid during cooking, if needed.

To serve, spoon the vegetables and sauce on heated plates and, using a spatula, place the stuffed chicken breasts on top.
Makes 8 servings.

VEGETABLE STUFFING
∗ 2 tablespoons oil
∗ 1 onion, finely chopped
∗ 3 garlic cloves, minced
∗ 2 ribs celery, finely chopped
∗ 4 large carrots, peeled and grated
∗ 1 large zucchini, unpeeled and grated
∗ 1/4 cup minced fresh parsley
∗ 1/4 cup raisins
∗ 2 tablespoons rolled oats
∗ 2 tablespoons flour
∗ 2 tablespoons bread crumbs
∗ 1/2 teaspoon each thyme and tarragon
∗ 2 to 3 tablespoons dry red wine or chicken stock
∗ Salt and freshly ground black pepper to taste

Heat oil in a large skillet and sauté onions and garlic until soft. Add celery, carrots, zucchini and parsley; simmer until tender. Add raisins; simmer 5 to 10 minutes. Blend in the oatmeal, flour, bread crumbs, thyme and tarragon, and enough wine to moisten the mixture. Season to taste with salt and pepper, and cook for 5 minutes.

Chicken Breasts With Vegetable Stuffing and Glazed Beets. Photo by Dan Kacvinski

GLAZED BEETS
∗ 2 to 3 pounds small beets, trimmed
∗ 2 tablespoons margarine
∗ 2 tablespoons sugar
∗ 1 teaspoon red wine vinegar
∗ Juice of 1 orange
∗ Salt and freshly ground black pepper to taste

Place the beets in a saucepan; cover with cold unsalted water. Bring the water to a boil over high heat; reduce the heat and simmer, covered, until barely tender, about 25 minutes. Drain under cold water, slide the skin off each beet and cut into 1/4-inch slices.

In a large skillet, melt the margarine. Stir in sugar, vinegar and orange juice; bring to a boil. Add beets and simmer, shaking the saucepan occasionally, until beets are glazed and the sauce thickens. Season to taste with salt and pepper.
Makes 8 servings.

APPLE-MERINGUE TARTLETS
∗ 3 cups flour
∗ 1 teaspoon salt
∗ 2/3 cup powdered sugar
∗ 1 cup unsalted margarine or butter
∗ 6 tablespoons water or nondairy liquid creamer or milk
∗ Glazed Apple Slices (recipe follows)
∗ Meringue (recipe follows)
Preheat oven to 375 F.

Combine flour, salt and powdered sugar in a large mixing bowl. Cut in the margarine until mixture is crumbly. Blend in water until the dough begins to come together. Do not over-mix. Knead the dough into a ball, wrap in waxed paper, and refrigerate for at least 15 minutes.

(At this point, the dough can be covered with plastic wrap and foil and stored in the refrigerator or freezer for several days. Bring to room temperature before continuing.)

Divide dough into 4 equal pieces. On lightly floured board, roll each piece to about 1/8-inch thickness.

Cut dough into 3-inch rounds; drape one round over each tartlet pan, gently pressing dough into bottom and up the sides of each pan. Press dough firmly around the edge of the pans; remove scraps. Continue with the remaining pans and dough.

Place a sheet of waxed paper on each tartlet pan, overlapping around the outside. Fill the center of the waxed paper-lined pans with uncooked rice or pie weights. Bake for 15 to 20 minutes, until the sides of the tartlet shells begin to brown. Carefully remove the waxed paper with the rice and continue baking until the bottom of the pastry is lightly browned. Remove from the oven and cool.
Arrange Glazed Apple Slices in concentric circles on each pastry. Top with Meringue. Serve immediately.
Makes 12 to 14 tartlets.

GLAZED APPLE SLICES
∗ 1/2 cup sugar
∗ 2 tablespoons honey
∗ 1/2 cup orange marmalade
∗ 1/2 cup orange juice
∗ Juice and grated zest of 1 lemon
∗ 6 large Golden Delicious apples, peeled, cored and thinly sliced

Combine sugar, honey, marmalade and orange juice in a large, heavy skillet. Cook over medium heat, stirring, until the sugar and marmalade have dissolved. Bring the syrup to a boil, then reduce heat and simmer 3 to 4 minutes, just until it begins to thicken.

Place apple slices in a large bowl and toss with lemon juice to prevent them from discoloring. Add the apples and lemon juice to the syrup in the skillet and toss to coat the apples. Simmer, covered, for 10 to 15 minutes, until the apples are soft. Transfer them to a glass bowl and cool to room temperature. Cover with plastic wrap and chill in the refrigerator. Spoon into baked tartlets pastries.

MERINGUE
∗ 3 egg whites
∗ Salt
∗ 1/2 cup sugar

Beat egg whites with salt in a large mixing bowl until soft peaks form. Add the sugar, a little at a time, beating well until stiff peaks form. Fill a pastry tube, fitted with decorative tip, with the meringue. Cover the glazed apple slices with meringue rosettes. Place under the broiler until meringue is lightly toasted or use a flame torch to lightly toast each tartlet.

MOLDED CHOPPED LIVER TERRINE WITH POMEGRANATE ASPIC
∗ From “The Gourmet Jewish Cook” by Judy Zeidler
∗ 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 and freshly ground black pepper to taste
∗ Pomegranate Aspic (recipe follows)

In a large, heavy skillet, sauté onion in oil until lightly browned. Add the livers, mushrooms, apple and 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 into a meat grinder with the eggs and grind into a large bowl, making sure to add the juices from the skillet. Add salt and pepper; stir well. Cover and refrigerate. Or line a mold with plastic wrap, spoon in the liver mixture, cover and refrigerate. The plastic wrap enables you to lift the molded chopped liver out of the bowl and invert onto a serving platter; then remove the plastic wrap. Serve with Pomegranate Aspic and crackers or slices of challah.
Makes about 4 cups.

POMEGRANATE ASPIC
∗ 1/3 cup water
∗ 1/2 cup sugar
∗ 1/4 cup tarragon vinegar
∗ 1 tablespoon frozen orange juice concentrate
∗ 1 1/2 cups pomegranate juice
∗ 1 package plain gelatin

Cook water and sugar over low heat in a heavy saucepan until sugar dissolves and syrup thickens, about 2 minutes. Heat the vinegar, orange juice concentrate and 1 1/4 cups pomegranate juice in a saucepan. Add this to the sugar syrup and blend. Simmer for 10 minutes. Soften the gelatin in the remaining 1/4 cup pomegranate juice. Add to the hot mixture and stir until dissolved. Pour into an 8-by-8-inch glass dish and chill until set. When cold, garnish terrine as desired.
Makes about 2 1/2 cups.