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Poached Salmon with Horseradish and Crème Fraiche
Serves 6For the poaching liquid:

6 bay leaves
1 teaspoon black peppercorns
1 carrot thinly sliced
1 small onion, thinly sliced
1 sprig dill
2 tablespoons salt
4 tablespoons white wine vinegar
3 quarts water

6 center cut fillet of wild salmon, skin on, about 6 ounces each

For the crème fraiche:

1 cup crème fraiche
1 teaspoon Dijon mustard
2 teaspoons copped dill
prepared white horseradish

1. Combine the poaching liquid ingredients in a sauce pan and simmer uncovered for 20 minutes.

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Salad of Bitter Greens with Lemon Vinaigrette
Serves 6

2 bunch watercress
2 heads frisee (French curly endive)
1 Belgian endive cored and sliced
1 green apple, cut into julienne, or very thinly sliced
4 tablespoons fresh lemon juice
1 teaspoon honey
2 tablespoons Dijon mustard
9 tablespoons extra virgin olive oil
salt and pepper

1. In a large bowl whisk the lemon juice, honey and Dijon mustard. Whisk in the oil until smooth and creamy. Season with salt and pepper.

2. Toss in watercress, frisee, endive and apple. Sprinkle with chives and serve.

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Sweet Potato Kugel

Yield: 12 servings

6 small sweet potatoes, grated
3 apples, peeled, cored, and grated
1 cup raisins
1 cup brown rice flour – on Passover use whole wheat matzo meal
2 tsp. ground cinnamon
1 tsp. sea salt
1 and 1/2 cups water

Topping:
1 and 1/2 cups raw pecan halves, chopped
2 tbsps. maple syrup
pinch of salt
pinch of ground cinnamon

Directions:

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Hermann Coffee Cake

2 cups Hermann
2 cups flour
1 cup sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup oil
2 eggs
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1 cup raisins or nuts (optional)

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Litvak Bagels, Duluth, Minnesota circa 1900

(yield 5 to 5 1/2 dozen – this recipe takes most of a day to complete)

15 cups white flour

1/2 cups kosher salt

2 tablespoons sugar

6 tablespoons vegetable oil

8 jumbo eggs (at room temperature, leave out overnight)

4 1/2 to 5 cups water

2 pkgs yeast

Method:

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Apple Coffeecake

6 apples, pared, cored and sliced (3 cups)
5 Tbs plus 2 cups sugar
5 tsp. cinnamon
3 cups flour
3 tsp. baking powder
1 Tbs. salt
1 cup salad oil
4 eggs
¼ cup orange juice
1 Tbs. vanilla

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Fish Stew

1-2 small red onions, diced
3 carrots, chopped
2-3 small summer squash, chopped
1 head broccoli, chopped
1 c. fresh peas
large handful fresh spinach, chopped in 1″ ribbons
olive oil
water
1/2 lb. Petralie sole, cut in 1-2″ pieces
1/2 lb. snapper, cut in 1-2″ pieces

Saute onions in olive oil till tender. Add carrots; saute 3-4 minutes. Add squash, peas, and enough water to cover everything by about an inch. Bring to a boil and simmer until peas, carrots and squash are tender. Add brocoli and spinach. When soup returns to a boil, place pieces of fish on top of the soup. Cover, cook for 3-4 minutes (test the fish – dont’ overcook). Season with salt & pepper.

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Bread Machine Whole-Wheat Challah Recipe

2/3 c. water
2 T. oil
2 eggs
2 T. honey
1 t. salt
2 1/4 c. white flour
1 c. whole wheat flour
1 1/2 t. regular yeast

Put in bread machine in order it calls for. Mix on dough cycle. Remove, braid and cover. Let rise about 45 min. Brush with egg yolk and sprinkle with poppy, sesame seeds or hemp seeds. Bake at 350 degrees for about 30 minutes.

Makes 2 loaves.

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Fried Zucchini Flowers

from cooks.com

3/4 c. plus 2 tbsp. all purpose flour
1/4 tsp. salt
1 1/2 tbsp. olive oil
1 egg yolk
Pinch nutmeg
3 tbsp. dry white wine
3/4 c. cold water
Oil for deep frying
1 egg white
16 male zucchini flowers or 16 sm. spinach leaves
Salt

For batter: sift flour and salt into medium bowl. Add next 5 ingredients one at a time in order given, blending well and making sure batter is smooth. Cover and let stand at cool room temperature (do not refrigerate) for 2 hours.

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Chocolate Chocolate Chip Zucchini Loaf
from Crazy Plates, by Janet and Greta Podleski

Combine these items:
2- 1/2 C flour
1/2 C unsweetened cocoa powder
1- 1/2 tsp baking powder
1 tsp each cinnamon and baking soda
3/4 tsp salt

Whisk together:
3 eggs ( or 3/4 C. fat free egg substitute)
1/2 C unsweetened applesauce
1/3 C vegetable oil
2 tsp vanilla

add:
2 C packed, grated zucchini

Add the wet ingredients to the dry ones; add 1/2 C mini chocolate chips

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Apple-Honey Challah 

Ingredients: Makes 1 Loaf

• 1/2 tablespoon active dry yeast
• 4 tablespoons granulated sugar
• 1 teaspoon salt
• 1/2 tsp cinnamon
• 1/8 tsp freshly grated nutmeg
• 4 1/4 to 4 1/2 cups all-purpose flour
• 1 cup of warm milk (whole is best, low-fat is ok too)
• 2 eggs + 1 for the glaze
• 4 tablespoons of olive oil + 1 teaspoon for greasing the bowl and another for the glaze
• 3/4 tablespoon dark wildflower honey
• 1/2 cup diced organic dry apples

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Date Honey
Yield: about 1 cup of gooey, fragrant date honey

• 8 dates – make sure you buy the fat, sticky Medjool dates (Delget won’t work)
• Juice of ½ a lemon, remove the seeds
• ½ cup water
• 4 pieces crystallized ginger, finely chopped
• ¼ cup Agave syrup (available at Whole Foods or health food stores)

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Plum and Nectarine Cobbler with Candied Ginger

Filling
3 nectarines
12-15 small plums
4 tablespoons brown sugar and or agave nectar
3 tablespoons flour
juice of half a lemon or 2 Tbs water (use water if you want a sweeter cobbler)
4 small pieces of candied ginger, chopped finely (optional)

Cobbler dough
I used a slightly altered version of the basic recipe from The Joy of Cooking

1 1/3 cup all purpose flour
1 1/2 tsp baking powder
2 Tbs sugar
5 Tbs COLD salted butter (or Earth Balance) cut into small pieces
1/3 cup milk or 1/2 cup heavy cream (soy milk works fine, but the dough won’t be as fluffy)

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Apple Salsa
serves 4

3 regular-sized local apples (or 2 mondo-sized apples), cored and roughly chopped
1 small-medium onion, roughly chopped
1/2 Jalapeño, deseeded and finely choped
A big handful of fresh cilantro, finely chopped
Juice of one lemon
2 teaspoons of Agave nectar or maple syrup

Combine all ingredients in a bowl and stir to combine. Serve with blue corn chips or Kettle’s Chili Lime tortilla chips. This salsa tastes great served right away and even better the next day, when the flavors have had time to mingle.