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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.

2. Place the salmon fillets in a single layer, in a wide saute pan. Pour over enough of the poaching liquid to cover by 1/2 inch.

3. Bring to a gentle simmer and poach 15 minutes until the fish is cooked through. Make sure that the liquid never boils. It should remain at 180 degrees.

4. Transfer the fish to a wide platter, spoon a little of the poaching liquid over the fish. Place a slice of carrot and a few pieces of onion on each fillet and cool to room temperature. Cover and refrigerate until chilled. The fish can be poached up to 2 days before serving.

5. Make the sauce: combine crème fraiche, mustard and chopped dill in a small bowl. Season to taste with horseradish. Serve the fish with crème fraiche.

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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:

1. Preheat oven of 375 degrees
2. In a large bowl, mix all ingredients together (except for the topping) then press into a large glass baking dish
3. In a small bowl, mix together topping ingredients and set aside
4. Place baking dishes in oven and bake it for 35 minutes. Remove and cover with topping mixture. Return to oven for another 20-25 minutes
5. Remove from oven and let stand for about 15 minutes
6. Cut into 12 squares and serve

Recipe from The Organic Kosher Cookbook by Aviva Allen

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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)

If you’re using an electric mixer just dump everything together and mix it until just mixed. If you’re stirring it together by hand it’s easier to combine the wet ingredients and the dry seperately and then stir them together. Pour into prepared 9X13 pan.
Combine:
1 tablespoon flour
1 teaspoon nutmeg
1 cup brown sugar
1/4 teaspoon cinnamon
1 teaspoon ginger
rub in half a cup of butter to make crumbs. Sprinkle on top of coffee cake batter. Bake at 350F for 30 to 40 minutes.
Combine:
1/4 cup butter
1/2 cup brown sugar
1/2 cup milk
in saucepan. Bring to a boil and let boil for a few minutes. Pour over coffee cake while cake and glaze are hot.

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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:

Pour flour into large dishpan. Add salt, sugar, oil. Add eggs, one by one. Dilute yeast in a little warm water (110 degrees) containing a drop of sugar, then add to mixture. Add 4 cups of the water and mix well by hand. Gradually add a little more water, until you have a stiff dough. Bagel dough is sitffer than bread dough. Knead very well.

Cover and keep warm until raised double in bulk. Punch down and let rise again until double in bulk.

Put a large roasting pan full of water on the stove over a high heat to boil.

Take a piece of dough two inches long and roll with your hands into a spindle shape. Join ends to make a circle. Place on a tray or table. Do not cover. After all the dough is formed, start with your first formed bagles, now having risen again (to twice their bulk).

Put a few, maybe 7, in the pan of boiling water at a rolling boil. When the water returns to a boil, tip over bagel to cook on opposite side. When water again returns to a boil, remove bagel ot a wet wooden board.

When board is covered with bagels not too close together, put in 450 degree oven on top rack. When bagel dries enough to hold its shape and can be picked up easily, place it on bare oven rack in lower part of oven. When the bottom is brown, turn over to brown on other side. Watch the baking as this is a qucik turnover and food can easily burn.

(reprinted from the Duluth Jewish Fellowship News, October 1983)

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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

1. Preheat oven to 375 degrees.
2. Combine the apples, 5 Tbs. sugar and cinnamon and set aside.
3. Sift the flour, remaining sugar, baking powder and salt into a bowl. Make a well in the center and pour in the oil, eggs, orange juice and vanilla.
4. Beat with a wooden spoon until well blended.
5. Spoon one-third of the batter into a greased 9-inch or 10-inch angel food pan. Make a ring of half of the apple mixture drained of excess moisture on top, taking care not to have the apple mixture touching the side of the pan.
6. Spoon another third of the batter over, make a ring of remaining apples and top with remaining batter. Bake one and a quarter hours or until done. Cover top with aluminum foil if it begins to overbrown.
7. Allow to cool to lukewarm in pan before turning out onto a serving plate. This cake can also be made with fresh peaches.

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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.

When ready to serve, heat oil for deep frying to 375 degrees. Beat egg white until stiff. Fold into batter, blending well. Dip flowers one at a time into batter and add to oil (do not crowd). Fry until golden brown, about 1 minute per side. Remove with strainer or slotted spoon and drain on paper towels. Transfer to dish, sprinkle with salt and serve.

NOTE: The male flower is a bright orange blossom and develops only a small thin stem that does not grow into a vegetable. Yield: 16 pieces.

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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

Spread batter evenly into 2 - 8″ x 4″ loaf pans oiled or sprayed with non-stick spray

Bake 50 minutes, or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes before removing to racks.

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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

In a large bowl using a whisk combine the yeast, sugar, salt, cinnamon, nutmeg and 1 cup of the flour. Add the warm milk, 2 eggs, 4 tablespoons of olive oil, then the honey. (Add the olive oil first, then use the same measuring spoon to add the honey - residual oil on the spoon will make the honey slide right out.) Vigorously mix the ingredients until smooth, scraping the sides of the bowl halfway through, about 3 minutes. Add the remaining flour 1/2 cup at a time, alternating with the apples, which should be added in handfuls. Switch to a wooden spoon when the dough becomes too thick for the whisk. Continue mixing the dough until it is too stiff to stir.

Turn the dough out onto a lightly floured surface and knead until soft and springy, about 4 minutes. If the dough is sticky, dust with flour 1 tablespoon at a time - just enough to prevent it from sticking to the surface. The dough is done when it’s smooth and small air bubbles show under the skin. If you press your thumb into it the impression should bounce back. This is a slightly firm dough, which is exactly what you want for easy braiding later on.

Place the dough in a deep container greased with 1 tsp of olive oil. Turn the dough once to coat the top and cover with plastic wrap. Allow it to rise at room temperature until doubled in bulk, about 1 1/2 to 2 hours.

Line a baking sheet with parchment paper or lightly grease it with non-stick spray. Gently deflate the dough by pressing your fingers into it, then turn it out onto a lightly floured surface.

Braiding: There are several ways to braid your dough, using anywhere from 3 to 6 strands (or more!). It’s traditional for Rosh Hashanah loaves to be round, but challah is delicious regardless of shape so go with whatever shape feels right to you.

• Three strand braided challah. Divide the dough into 3 equal portions, and roll each portion out into a smooth, thick strip about 20 inches long, with the ends slightly thinner than the middle. Lay these ropes side-by-side, not quite touching. Beginning in the middle and working towards you, braid the lower half of the three ropes. To braid, alternately move the outside ropes over the one in the center - left over, right over, left over - until you come to the end. Now go to the other side of your working space and braid the other half, this time moving the outside ropes under the center one. Braid tightly - you don’t want any gaps. When you finish braiding each side crimp the tapered ends together, then tuck them under.Once you have braided your dough in this fashion you can bake it as is, or twist the braid around itself, pinwheel fashion, thereby achieving the round challah look. Tuck the tail end of the braid underneath the coil and gently pinch the dough together to seal it closed. Another 3 braid option is to place the braided dough in a 9 x 12 inch loaf pan so that your bread has a rectangular bottom and a braided top.
• Woven round challah, which is what I did to the bread pictured in this post. To achieve this look divide your dough into 4 equal portions, then roll each out into smooth, thick strips about 15 inches long, with the ends slightly thinner than the middle. Arrange these ropes into a tic-tac-toe shape, with one pair of ropes perpendicular to the second pair. (You should have two ropes of dough running directly away from you, and two ropes running parallel to you.) Instead of just laying the top ropes on the bottom ones, weave them under/over: with the ropes running parallel to you, take the rope farthest away from you and weave it under the leftmost vertical rope, then over the rightmost vertical rope; take the parallel rope closest to you and weave it over the leftmost vertical rope, then under the rightmost vertical rope. Push the ropes together so that there isn’t any open space in the middle of your beginning weave.Now take the bottom of the rightmost vertical rope (probably the one directly in front of your right hand) and weave it over the rope next to it on the right (counter clockwise). Take the rope that was just woven over, and weave it over the rope next to it. Continue until you reach the first rope, then reverse the process and weave the ropes left, in a clockwise fashion. If you have enough dough, weave the ropes one more time right, counter clockwise. By this time you should have short stumps of dough sticking out - one by one, pull them clockwise and gently pinch them against the larger mass of already woven dough. Finally, using both hands, gently grab your woven dough and slowly flip it over. You’ve just created a woven challah. Yay!

  Helpful link: There is a useful tutorial on how to weave a round challah here.

• You can also bypass the entire braiding process by cutting your dough into four or five large chunks and stacking them side-by-side in a large loaf or bundt pan. This simple method also produces a beautiful loaf of bread!

Preheat your oven to 350 degrees F and place the braided dough on your baking sheet, cover loosely with plastic wrap and let rise until almost doubled in bulk, 30 to 40 minutes. If you are using a loaf pan, likewise loosely cover your dough with plastic wrap and let rise until almost doubled in bulk, 30 to 40 minutes.

Just before the rising time has finished whisk together 1 egg and 1 teaspoon of olive oil, this is going to be the glaze for your bread. Gently brush the dough with a thick layer of it. Place the dough in the oven and bake for 30 to 35 minutes, or until the bread is a deep golden brown and sounds hollow when you thump it on the bottom. If you are using a loaf pan you can test your bread by covering the pan with a clean kitchen towel then, while wearing oven mitts, flipping the pan over so that the bread falls into the towel. Thump the bottom. If it does not sound hollow place the pan back on the bread, flip it over, and put it back in the oven for another 5 minutes or so.

When your bread is done transfer it to a baking rack to cool. Allow to cool completely before slicing - or at least wait until it’s warm, not hot - then enjoy!

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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)

Remove the pit from the dates and quarter them.  Mash the dates with a fork into a paste-like consistency.  Add the date mash to a small sauce pan.  Add the lemon juice and ¼ cup of water and heat over a low flame, stirring frequently with a whisk or wooden spoon (about 3 minutes).  After the water is absorbed, add the remaining water, agave syrup and crystallized ginger.  The mash should take on a slightly more liquid quality, like apple butter.  Continue stirring, adding small amounts of additional water and Agave syrup as necessary until you reach the taste and consistency you like.

Let cool and serve with slices of Ginger Gold, Honey Crisp apples (or any apple you like).

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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)

Remove the pits and quarter nectarines and plums.  Add the sugar/agave, flour, lemon juice/water, and ginger (if using) and stir until the fruit is coated.  Pour into an ungreased 8×8 pyrex or glass baking dish.

Meanwhile, whisk together the flour, sugar, and baking powder.  Add the butter, tossing it witht the dry ingredients until covered.  Using a pastry blender, fork or other tool (I used my hands), cut the butter into the dry ingredients until it resembles coarse breadcrumbs.  Add milk/soy milk/cream and mix with wooden spoon until dough comes together.  Knead the dough 5-10 times, adding more flour or milk if it’s too sticky or dry.  Pinch off 2 inch balls of dough, press to flatten into “biscuits,” and arrange in lines three (or four) across the entire baking dish.  Brush with melted butter or Earth Balance.  Bake at 375 for 45-50 minutes until the fruit is bubbling and the dough is lightly browned.

Serve warm with a scoop of vanilla  or chai ice cream…or a dollop of marscapone drizzled with honey…or a cup of mint tea, or Turkish Coffee…or straight out of the baking dish with a spatula.

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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.