Kosher Salt and Exotic Spices

Overview

Kosher Salt and Exotic Spices: An Adventure in Kosher Cooking introduces a unique array of recipes to the world of kosher cuisine. Because the author, Sharyn Rosler, enjoys experimenting with recipes, any cook who uses this cookbook will discover that it is an adventure in taste sensations. By adding non-traditional herbs and spices, she brings creative diversity to her cooking and the recipes included in Kosher Salt and Exotic Spices. She invents recipes that reflect the diverse heritage of the Jewish people, ...
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Overview

Kosher Salt and Exotic Spices: An Adventure in Kosher Cooking introduces a unique array of recipes to the world of kosher cuisine. Because the author, Sharyn Rosler, enjoys experimenting with recipes, any cook who uses this cookbook will discover that it is an adventure in taste sensations. By adding non-traditional herbs and spices, she brings creative diversity to her cooking and the recipes included in Kosher Salt and Exotic Spices. She invents recipes that reflect the diverse heritage of the Jewish people, drawing on their traditions from all areas of the globe where Jews have lived.

By bringing Jewish cuisine into the twenty-first century, she unites the cuisines of the Ashkenazim and Sephardim. Kosher Salt and Exotic Spices will awaken a joy in all cooks that can only come from creating a meal utilizing fresh ingredients that resonate with flavor; for Jewish and non-Jewish, old and young, Orthodox, Conservative and Reform cooks alike!

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Product Details

  • ISBN-13: 9781440189166
  • Publisher: iUniverse, Incorporated
  • Publication date: 12/7/2009
  • Pages: 256
  • Product dimensions: 6.00 (w) x 9.00 (h) x 0.58 (d)

Meet the Author

Sharyn J. Rosler has been cooking and revising and inventing her own recipes for over thirty-five years. She teaches kosher cooking in Northern New Jersey and Westchester County, New York. She is also the author of An Almost Kosher Cookbook. She lives with her husband in Wayne, New Jersey.
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Kosher Salt and Exotic Spices

An Adventure in Kosher Cooking
By Sharyn J. Rosler

iUniverse, Inc.

Copyright © 2009 Sharyn J. Rosler
All right reserved.

ISBN: 978-1-4401-8916-6


Chapter One

Appetizers

Avocado-Egg Salad (P)

A great dish for Yom Kippur break-fast, Sukkot or Shavuot.

Makes 6 to 8 as an appetizer or salad

4 eggs, hard boiled and peeled 2 to 3 ripe avocados 1/2 medium sweet onion, like Texas sweets, Walla-Walla, or Vidalia, finely chopped 1/2 teaspoon cumin 1/4 teaspoon cayenne pepper 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons chopped fresh parsley leaves Lettuce leaves for serving 1 large tomato, chopped for garnish

Mash the eggs.

Peel and mash the avocados. Add the onion, cumin, cayenne, salt, pepper, and parsley. Mash together well.

Combine the avocado mixture with the eggs.

Place the lettuce leaves on a platter and top with the avocado-egg salad. Garnish with the tomatoes and serve.

Can also use as a spread for hors d'oeuvre with pita crisps.

Labaneh with Olives and Herbs (D)

A wonderful dish for Shavuot. Its Israeli origins show through with the use of thyme and labaneh (yogurt cheese).

Makes 3 cups

1/2 teaspoon salt 1 tablespoon chopped fresh marjoram leaves 1 tablespoon chopped fresh thyme leaves 1/4 teaspoon cardamom 1/8 teaspooncayenne pepper 1/2 teaspoon ground cumin 1 tablespoon sesame seeds 2 tablespoons extra virgin olive oil 4 cups plain whole milk yogurt Israeli green cracked olives Pita chips or crackers

Line a strainer with cheesecloth and set over a large bowl, do not let strainer touch the bottom of the bowl. Pour the yogurt into the strainer and fold the excess cheesecloth over the yogurt. Refrigerate overnight.

Remove the labaneh (yogurt cheese) to a large bowl and mix with the salt, marjoram, thyme, cardamom, cayenne pepper and cumin. Place cheese in a 6 inch round mold and refrigerate for half an hour.

Unmold the labaneh onto a platter and sprinkle with the sesame seeds and olive oil. Surround with the olives and pita chips or crackers and serve.

Fried, Stuffed Spanish Olives (D)

Great for Chanukah or Shavuot.

These make a great hors d'oeuvres. The recipe is easily doubled or tripled and can easily be made ahead.

Makes 6 servings

1 ounce Maytag blue cheese 24 pitted Spanish olives, drained and dried Vegetable oil for frying Flour 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 large egg, well beaten 1/2 cup fine dry bread crumbs 1/2 teaspoon dried thyme

Divide the cheese into 24 pieces and stuff the cheese into the olives.

Mix the flour with the salt and pepper.

Mix the bread crumbs with the dried thyme

Heat 1 1/2 inches of oil in a 6 quart sauté pan to 350 degrees C.

Dredge the olives in the flour, dip in the egg and roll in the breadcrumbs making sure they are evenly coated.

Fry the olives in the oil for about 30 seconds, until golden brown. Remove from the oil with a slotted spoon and place on paper towels to drain.

Keep warm in a 200 degree oven. When all the olives are ready, place on a serving platter and serve warm

Pistachio-Cheddar Spread (D)

Wonderful for Yom Kippur break-fast, Shavuot or anytime you want a tasty hors d'oeuvre or snack.

Serves about 12 as an hors d'oeuvres

1 - 8 ounce bar cream cheese 1/4 cup milk 4 cups grated cheddar cheese, divided 1/4 cup finely chopped onion 1/4 cup finely chopped red bell pepper 1 clove garlic, pressed 1/2 teaspoon cayenne pepper 1 cup chopped, shelled pistachio nuts 1 tablespoon Worcestershire sauce 4 stalks celery, cut into 3" sticks Crackers

In a food processor, mix the cream cheese, milk, 2 cups of the cheddar cheese, onion, bell pepper, garlic, cayenne pepper, and Worcestershire sauce, pulsing 5 or 6 times, until well mixed. Transfer mixture to a large bowl.

To the cream cheese mixture add the remaining 2 cups of cheddar cheese and the pistachio nuts. Mix until well combined.

Place mixture in a plastic wrap lined mold or bowl. Cover and refrigerate.

When cheese mixture is firm, remove from the mold and place on a serving platter. Surround with crackers and celery sticks and serve chilled.

Savory Cheesecake with Sun-dried Tomatoes and Herbs (D)

I made this for a Yom Kippur break-fast class and everyone loved it so much that they all served it at their break-fasts.

Makes a wonderful main course when served with a salad or a fantastic appetizer.

Makes at least 12 servings

For the tomatoes: 1 1/2 cups packed fresh basil leaves 6 ounces sun-dried tomatoes in oil, drained with 2 tablespoons of the oil reserved 1 garlic clove, minced 1/3 cup Parmegiano cheese 1/4 cup pecans

For the cheese cake: 1 cup finely chopped pecans 1 tablespoon melted butter 24 ounces cream cheese, at room temperature and cut into pieces or 16 ounces cream cheese and 8 ounces mascarpone 1/2 cup sour cream 1 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 large eggs, lightly beaten 1 tablespoon flour

Basil leaves for garnish Smoked salmon strips made into curls for garnish

Preheat the oven to 325 degrees. Butter a 9" x 2" cake pan and line with parchment paper.

Prepare the sun-dried tomato mixture: Placethebasil,sun-driedtomatoesandtheirreservedoil,garlic,Parmegiano, and pecans in the bowl of a food processor. Process until the mixture is well blended and almost smooth. Set aside.

Prepare the cheese cake: Place the cream cheese, sour cream, thyme, salt, pepper, eggs, and flour in the bowl of a food processor. Process until the mixture is smooth.

Butter the top of the parchment in the prepared cake pan and sprinkle the pecans over the buttered parchment, pressing them into the butter.

Pour half the cheese cake mixture over the pecans. Spoon the sun-dried tomato mixture evenly over the cheese cake mixture. Carefully spread the remainder of the cheese cake mixture over the sun-dried tomato mixture.

Bake the cheesecake in the center of the preheated oven for 45 to 60 minutes.

Allow the cheesecake to cool in the pan on a rack and refrigerate, covered loosely for at least 3 hours, preferably overnight. (Will keep in the refrigerator up to 3 days.)

To serve, run a knife around the side of the pan to loosen the cake and invert onto a serving platter, nut side up. Garnish with basil leave and smoked salmon curls and serve.

Spiced Chickpeas (P)

Wonderful as a snack or hors d'oeuvres any time of the year.

Makes 8 to 10 servings.

2 - 15 ounce cans chickpeas, drained and rinsed 2 tablespoons olive oil 1 large onion, chopped 3 cloves garlic, minced 2 cups vegetable stock 1 teaspoon ground cumin, or to taste 1/2 teaspoon dried thyme 1/2 teaspoon ground ginger 1 teaspoon ground cardamom 1 cinnamon stick 1/2 teaspoon ground black pepper 1/2 teaspoon salt or to taste 1 tablespoon fresh lemon juice Kosher salt and freshly ground black pepper to taste

Heat the oil in a 3 1/2 quart sauce pan over medium heat. Add the onions and saute until soft and translucent, about 5 minutes. Stir in the garlic and sauté another minute.

Add the chickpeas, vegetable stock, cumin, thyme, ginger, cardamom, cinnamon stick, pepper, and salt. Lower the heat and simmer for 45 minutes.

Allow the chickpeas to come to room temperature, drain, and season with the lemon juice and additional salt and pepper if needed.

Place in a bowl and serve warm or at room temperature.

Spiced Pecans (P)

Great for a snack, part of dessert or with drinks. This versatile treat can be enjoyed year round.

Makes enough for a crowd.

2 egg whites 1 cup confectioners' sugar, sifted 1 teaspoon cinnamon 1 teaspoon Cajun spice mix 1/4 to 1/2 teaspoon cayenne pepper A few gratings of nutmeg 1/4 teaspoon ground ginger 1 pound shelled pecans

Preheat the oven to 350 degrees.

Line a baking sheet with aluminum foil.

Put the egg whites in a large bowl and beat until frothy.

In another large bowl, mix the sugar, cinnamon, Cajun spice, cayenne, nutmeg and ginger together until well blended.

Toss the pecans in the egg whites until well coated. Pour the pecans into the spice mixture and toss until well coated.

Place the pecans on the prepared baking sheet and bake for 20 minutes, stirring after 10 minutes to make sure they bake evenly.

Remove from the oven, cool and store in an airtight container. Will keep for a week.

Cajun Spice Mix

1/2 cup kosher salt 1/3 cup chili powder 1/4 cup paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon ground black pepper 1 tablespoon ground white pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 1/2 teaspoon cumin 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cardamom 1 teaspoon ground coriander

Mix all the ingredients together. Place in a clean jar and store on spice shelf.

Tri-Color Gefilte Fish (P)

A simple dish that looks sophisticated. It is sure to impress guests at Passover or any time of the year.

Makes 10 to 12 servings.

2 loaves of frozen plain gefilte fish, defrosted 1 loaf frozen salmon gefilte fish, defrosted 1 tablespoon chopped dill 1-10 ounce package frozen, chopped spinach, defrosted and the liquid squeezed out 1/2 teaspoon salt 1/4 teaspoon ground white pepper

Lemon slices for garnish Dill sprigs for garnish

Prepared horseradish, red or white

Preheat the oven to 350 degrees.

Coat a 9 inch spring-form pan with vegetable oil, line the bottom with parchment paper and apply an additional coating of oil.

Remove the salmon gefilte fish from the wrapper. Place in a bowl and mix with the dill.

Remove the wrapper from one loaf of the plain gefilte fish. Place in a bowl and mix well with the spinach, salt and pepper.

Remove the wrapper from the second loaf of plain gefilte fish. Using a spatula, spread this loaf evenly over the bottom of the pan. Top the plain gefilte fish with the salmon mixture and spread that evenly. Top the salmon gefilte fish with the spinach-gefilte fish mixture and making sure to spread it evenly. Smooth the top and cover the fish with aluminum foil.

Place in the oven and bake for 1 hour or until the fish is set in the center.

Take the gefilte fish out of the oven, remove the foil and allow to cool.

When cool, run a knife around the edge of the pan to loosen the fish. Release the sides of the pan and remove the fish. Place on a dish and cover with plastic wrap. Refrigerate overnight.

To serve, garnish with lemon slices and dill and cut into wedges.

Serve red and white horseradish on the side.

Will keep for a few days in the refrigerator. Can be frozen for up to 2 months.

VARIATIONS

Omit the Salmon Gefilte fish and add an additional plain gefilte fish log. Mix this log with 2 roasted red peppers that have been pureed in the food processor then proceed as above.

Veal Riblets Chinese Style (M)

This dish is a wonderful appetizer. I used spices to emulate those found in Chinese spareribs. The result is a wonderful dish that is sure to please your family and friends.

Makes 4 to 6 servings.

1 - 2 inch piece ginger root, grated 3 cloves garlic minced 1 teaspoon Chinese 5 spice powder (see note) 1/4 cup soy sauce 1/4 cup water 1 tablespoon sesame oil 1/4 cup brown sugar 1/4 cup dry sherry 2 scallions, sliced 1/2 teaspoon salt 1/4 cup ground white pepper 1/2 teaspoon red food coloring 5 pounds veal riblets

Mix all the ingredients together except the riblets.

Place the riblets in a 9 x 13 glass baking dish. Pour the soy-spice mixture over the riblets, cover and place in the refrigerator for at least 6 hours or overnight, turning once.

Preheat the oven to 325 degrees.

Drain the marinade from the riblets and pour into a saucepan. Bring to the boil and cook for 10 minutes until thickened.

Line a rimmed baking pan with aluminum foil and arrange the riblets on it in a single layer. Brush with the marinade, place in the oven and bake for 20 minutes. Turn the riblets, brush with the marinade and return to the oven for an additional 20 minutes.

At this point you can proceed or refrigerate the riblets until ready to grill.

Grill the riblets over medium to medium/high heat, basting often with the marinade until they are a deep golden brown.

Chinese 5 Spice Powder

1 1/2 teaspoons Szechuan peppercorns or black peppercorns 4 whole star anise 1 1/4 teaspoons fennel seeds 1/2 teaspoon ground cloves 3/4 teaspoon ground cinnamon.

Place all ingredients in a coffee grinder and grind together until fine. Store in a jar for up to 6 months.

Whitefish Salad (D)

A wonderful dish for Yom Kippur break-fast, Sunday morning with bagels and lox or as the centerpiece of a dairy luncheon.

Makes 12 servings.

1 4-pound smoked whitefish 4 stalks celery, diced 1/2 cup diced sweet onion, such as Vidalia, Walla Walla, or Texas sweets 1 to 2 cups sour cream 3 tablespoons mayonnaise, optional 1/2 teaspoon salt 1/2 teaspoon freshly ground white pepper 2 tablespoons chopped fresh dill plus extra for garnish 2 tablespoons chopped flat leaf parsley Chopped dill for garnish

Skin and bone the whitefish and place the meat in a medium bowl.

Mix the celery and onion with the whitefish, along with 1 cup of the sour cream, the mayonnaise (optional), salt, and pepper. Add the dill and parsley and as much additional sour cream as is needed to taste.

Pile into a serving bowl and garnish with additional chopped dill. Serve chilled.

Soup

Butternut Squash Soup (P)

This soup, which I make for my family every year, is a wonderful addition for your Thanksgiving dinner.

Makes 8 servings.

1 medium butternut squash, about 1 1/2 pounds to 2 pounds 1 medium onion, diced 1 tablespoon freshly grated ginger 3 tablespoons parve margarine 1 1/2 quarts vegetable stock 1 1/2 tablespoons honey Salt and pepper to taste

Preheat the oven to 350 degrees.

Line a rimmed baking sheet with aluminum foil.

Cut the squash in half, lengthwise, remove the seeds and place cut side down on the prepared baking sheet.

Roast for 45 minutes until very soft. Remove and cool. When completely cool, scoop out the flesh and mash well.

While the squash is roasting, saute the onion and ginger in margarine in a stock pot over medium heat until the onion is soft, about 7 to 10 minutes. Add stock and simmer for 10 minutes. Add the mashed squash, honey, salt and pepper and cook another 15 to 20 minutes until the flavors come together.

Serve hot.

Classic Fish Chowder (P)

A great dish for Rosh Hashanah or as a simple dinner with some crusty bread and a salad.

Serves 4 as a main course, 6 to 8 as an appetizer.

2 tablespoons parve margarine or butter 2 tablespoons grape seed oil 1 medium onion, chopped 1 clove garlic, minced 4 stems flat leaf parsley 4 stems thyme 2 bay leaves 2 large potatoes, Russet or Yukon gold, peeled and cut into 1/2 inch dice 3 cups water 1 cup dry white wine 1 pound cod filet 2 teaspoons salt Freshly ground black pepper to taste

Heat the butter and grape seed oil in a 6 quart stock pot over medium heat. Add the onion and garlic and saute until translucent.

Add the parsley, thyme, bay leaves, potatoes, water, and wine. Bring to a boil. Reduce the heat and simmer until the potatoes are soft, about 15 to 20 minutes. Add the cod and cook until just cooked through, about 4 minutes. Stir in the salt and pepper and cook an additional minute or two.

Serve hot.

Corn and Lima Bean Chowder (P)

A wonderful, simple, warming soup for those cold winter nights.

Makes 8 servings.

2 tablespoons vegetable oil 1 cup chopped sweet onion, Vidalia, Walla Walla, or Texas sweets 2 cloves garlic, minced 2 stalks celery, chopped 6 medium Yukon gold potatoes, peeled and cut into 1 inch cubes 8 cups vegetable stock 2 - 16 ounce bags frozen corn 1 - 16 ounce bag frozen lima beans 1/4 to 1/2 teaspoon dried red pepper flakes 1 teaspoon salt 1/2 teaspoon freshly ground black pepper

In a 6 quart stock pot, heat oil over medium-high heat. Add onions, garlic, and celery and saute until tender, about 5 minutes.

Add the vegetable stock and potatoes. Bring to a boil and add the salt and pepper. Lower the heat to a simmer, cover and cook until the potatoes are fork tender, about 15 to 20 minutes.

When the potatoes are cooked, add the corn and lima beans. Return to a boil over high heat then reduce the heat to simmer and cook an additional 15 minutes, stirring occasionally.

Taste for seasoning, adding salt and pepper as needed.

Ladle into bowls and serve hot.

Easy Zucchini Soup (M or D)

I made this soup for a class and it was ready in no time. It's a quick and easy way to get dinner on the table.

Makes 4 to 6 servings.

1 quart chicken or vegetable stock 3 medium zucchini, grated 1 large ripe tomato, seeded and chopped Salt and freshly ground black pepper to taste 8 basil leaves, torn into pieces

In a 3 1/2 quart saucepan over medium heat, bring the chicken or vegetable stock to a boil. Add the zucchini and tomatoes and return the soup to a boil. Lower heat and simmer for 10 minutes. Add the basil, salt, and pepper and cook an additional 2 to 3 minutes.

Ladle into bowls and serve hot.

For a dairy soup, make with the vegetable stock and serve with grated Parmegiano cheese.

(Continues...)



Excerpted from Kosher Salt and Exotic Spices by Sharyn J. Rosler Copyright © 2009 by Sharyn J. Rosler. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

Contents

Introduction....................xiii
Keeping Kosher....................xv
Spices and Exotic Flavors....................xvii
The Jewish Holidays....................xix
Notes....................xxiii
Appetizers....................1
Avocado-Egg Salad (P)....................3
Labaneh with Olives and Herbs (D)....................4
Fried, Stuffed Spanish Olives (D)....................5
Pistachio-Cheddar Spread (D)....................6
Savory Cheesecake with Sun-dried Tomatoes and Herbs (D)....................7
Spiced Chickpeas (P)....................9
Spiced Pecans (P)....................10
Tri-Color Gefilte Fish (P)....................12
Veal Riblets Chinese Style (M)....................14
Whitefish Salad (D)....................16
Soup....................17
Butternut Squash Soup (P)....................19
Classic Fish Chowder (P)....................20
Corn and Lima Bean Chowder (P)....................21
Easy Zucchini Soup (M or D)....................22
Gazpacho (P)....................23
Hungarian Spinach Soup (Faux Schav) (D)....................24
Red Lentil Soup (P)....................25
Red Snapper Soup (P)....................26
Vegetarian Gumbo (P)....................27
Salads....................29
A Refreshing Winter Salad (P)....................31
Champagne Vinegar Dressing (P)....................32
Bean Salad (P)....................33
Chickpea Salad (P)....................35
Fennel Salad (P)....................36
David's Potato Salad (P)....................37
Israeli Salad (P)....................38
Middle Eastern Salad, Fatoosh (D)....................39
Pasta Salad(P)....................41
Polish Turnip Salad (D)....................42
Rice Salad (P)....................43
Russian Radish Salad (P)....................44
Salad Yom Tov (P)....................45
Entrees....................47
"Andouille Sausage" (M)....................49
Jambalaya (M)....................50
Braised Turkey Involtini (M)....................51
Brisket with Prunes and Olives (M)....................53
Chicken and Eggplant Marrakesh (M)....................55
Chicken Chili (M)....................56
Chicken with Apricots and Honey (M)....................58
Cocoa Crusted Chicken (M)....................59
Creole Grilled Salmon (P)....................60
Cinnamon Coated Salmon with Cardamom Sauce (P)....................61
Cumin Chicken (M)....................62
Holiday Brisket (M)....................63
Indian Spiced Lamb (M)....................65
Israeli Orange Spice Chicken (M)....................67
New Mexican Green Chile Stew (M)....................69
Poached Fish in Yemenite Tomato Sauce (P)....................70
Roasted Whole Red Snapper (P)....................71
"Shikker" Chicken (M)....................72
Spiced "Barbecue" Chicken (M)....................73
Spicy Chicken Stew (M)....................74
Spicy Oven Fried Chicken (M)....................75
Tilapia Mediterranean (P)....................77
Dairy....................79
Adult Macaroni and Cheese (D)....................81
Artichoke and Chick Pea Casserole (D)....................83
Chanukah Cottage Cheese Latkes (D)....................85
Cheese Grits (Mamaliga) (D)....................86
Corn and Asparagus Quiche (D)....................87
Crustless Mushroom-Cheese Quiche (D)....................89
Curried Cheese and Olive Frittata (D)....................90
Mushroom Frittata (D)....................91
Noodles Romanoff (D)....................93
Stuffed French Toast (D)....................95
Tomato-Mozzarella Frittata (D)....................97
Vegetables....................99
Artichokes, Beans and Tomatoes (P)....................101
Carrot Kugel with Pecan Topping (P)....................102
Green Beans Greek Style (P)....................103
Middle Eastern Sweet Potato Latkes (P)....................105
Minted Asparagus (P)....................106
Mom's Potato Latkes (P)....................107
Olive Latkes (P)....................108
Pureed Cauliflower Kugel (P)....................109
Roasted Cauliflower with Fresh Thyme (P)....................110
Slow Roasted Tomatoes, Fennel and Garlic (P)....................111
Sweet Potato Tagine (P)....................112
Three Asian Pickles (P)....................113
Vegetable Bake (P)....................115
Vegetable CousCous (P)....................117
White Bean and Zucchini Latkes (P)....................119
Jams, Jellies, Spice Mixtures and Sauces....................121
Apple Butter (P)....................123
Apricot Barbecue Sauce (P)....................124
Easy Blueberry Sauce (P)....................125
Harissa (P)....................126
Mediterranean Sauce (P)....................127
Middle Eastern Spice Mix (P)....................128
Moroccan Spice Mixture (P)....................129
Onion Marmalade (P)....................130
Orange-Scented Spicy Cranberry Sauce (P)....................131
Parsley-Walnut Sauce (P)....................132
Spicy Barbecue Sauce (P)....................133
Breads....................135
Chocolate Bread (D)....................137
Cranberry Muffins (D or P)....................139
Dried Cherry Scones (D)....................141
Easy Scones (D)....................143
Garlic and Rosemary Focaccia (P)....................144
Multigrain Whole Wheat Bread (P)....................146
Pear and Ginger Scones (D)....................148
Spicy Pear Muffins (P)....................149
Cakes, Cookies and Desserts....................151
All Purpose Yellow Cake (D)....................153
Apple Crumb Pie (P)....................155
Apple Nut Cake (P)....................157
Apple Spice Latkes (P)....................158
Apple-Nut Squares (P)....................159
Apple Raisin Tarts (P)....................160
Apricot Jam Cake (D)....................161
Black and White Cookies (D)....................163
Chocolate Cream Cheese Frosting (D)....................165
Chocolate Toffee Pieces (D)....................166
Cookie Tart Crust (D)....................167
Cream Cheese Cookies (D)....................168
Creamy Raspberry Tarts (D)....................169
Fruit Buckle (P)....................171
Ginger Snaps (P)....................173
Honey Cookies (P)....................174
Honey Ginger Cookies (P)....................175
Marshmallow Icing (P)....................176
Mascarpone and Raspberry Clafouti (D)....................177
Orange Fritters with Orange Syrup (P)....................178
Parve Lemon Curd (P)....................180
Pear Ginger Latkes (P)....................181
Pecan Crunch (P)....................182
Plum Tart (P)....................183
Rice Pudding (D)....................185
Rosemary infused Apple, Pear and Cherry Kugel (D)....................186
Slow Cooker Spiced Fruit (P)....................188
Triple Chocolate Tart with Cherries (D)....................189
Passover....................191
PASSOVER SUBSTITUTIONS....................193
Apple Walnut Kugel (P)....................194
Bubby Rebecca's Passover Sponge Cake (P)....................195
Charoset ala Jerusalem (P)....................196
Chicken Tagine with Figs (M)....................197
Chicken with Apricots, Olives and Garlic (M)....................199
Dried Cherry Muffins for Passover (P)....................201
Flounder Fillets with Matzo Meal Crust (P)....................202
Lemon Curd for Passover (P)....................204
Israeli Matzo Cake (D)....................205
Matzo Balls with a Twist (P)....................206
Matzo Scallion Latkes (P)....................208
Matzo-Onion Kugel (M)....................210
Matzo Brei (P)....................211
Mina of Spinach and Cheese (D)....................212
Passover Banana Coffee Cake With Cinnamon Streusel (P)....................214
Passover Pecan Cookies (D)....................216
Passover Russian Vegetable Puffs (P)....................217
Passover Strawberry "Cobbler" (P)....................218
Passover Tart Dough (P)....................219
Pecan Torte (P)....................220
Sicilian Style Almond Crusted Turkey Cutlets (M)....................221
Apricot Sauce (P)....................222
Vegetable Kugel (P)....................223
Resources....................225
Index....................227
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