Yeshiva World News

You never go wrong if you end with chocolate!

Fudge Squares:
½ cup (1 stick) margarine, softened
1 cup sugar
1 egg
1 cup flour
¼ teaspoon baking powder
2 ounces unsweetened chocolate, melted
½ cup nondairy creamer
1 teaspoon vanilla extract
½ cup chopped walnuts

Glaze:
1 cup powdered sugar
1 tablespoon margarine, softened
1 ounce unsweetened chocolate, melted
1 teaspoon vanilla extract
½ cup brewed coffee

Preheat the oven to 350F. Lightly grease an 8-inch square baking pan.

To prepare the fudge squares: In a large bowl, cream the margarine with sugar and egg.
In a small bowl, sift together the flour and baking powder. Add to the margarine mixture; then add the melted chocolate. Stir in the creamer, vanilla, and walnuts, just to blend.

Pour the batter into the prepared pan. Bake until the edges begin to pull away from the sides of the pan, about 30 minutes. Transfer the cake to a rack and let cool completely.

To prepare the glaze: In a medium bowl, whisk together the powdered sugar, margarine, chocolate and vanilla. Add coffee and whisk until smooth.

Refrigerate the glaze until cool, then pour over the top of the bars and cut the cake into squares.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

This was shared with GKC by Chef Moses Wendel of Basil Restaurant. It was originally meant to be a Pesach recipe but we think it’s so good, we eat it all year ‘round!

Feeds 8-12

One 4-pound side of salmon, skinned and cut into 1-1/2-inch cubes
3 red onions, peeled and sliced
3 jalapenos, peeled, and sliced into rounds (or for a less spicy version, remove seeds and membranes, then slice)
4 red bell peppers, peeled and julienned
3 cloves garlic, chopped
10 tomatoes, peeled and cut into large dice
12 medium red potatoes, peeled and sliced into 1/8″ rounds and blanched in saltwater until al dente
1/2 cup extra virgin olive oil
¼ cup cilantro

Heat a medium saucepan over medium heat. Add the olive oil and the onions, jalapenos, and peppers. Sauté the onions, jalapenos, and peppers for a few minutes and then add the garlic. Add the tomatoes and potatoes; bring to a simmer and let the potatoes cook until tender about 10 minutes. Season the salmon with salt. Add salmon; cook for about 8 minutes. Season with salt and serve. This can be made a day or two in advance and served cold.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

by Estee Kafra of KosherScoop.com

This salad adds beautiful color and flavor to any menu. It will keep in the refrigerator for up to 3 days.

Ingredients:

Salad:
1 1-lb bag shredded purple cabbage
1 cup carrots, shredded
2 scallions, white and light green parts, sliced thinly
½ red or yellow pepper, thinly sliced
½ cup salted cashew nuts, toasted

Dressing:
3 Tbsp water
2 tsp lemon juice, freshly squeezed
¼ cup sugar
½ cup olive oil
1 Tbsp balsamic vinegar
½ tsp salt

Directions:
1. Heat the dressing ingredients in a saucepan until the sugar has dissolved. Alternatively, combine all of the ingredients in a jar and mix well.
2. Place the cabbage in a large mixing bowl. Pour the hot dressing over the cabbage. Add the remaining vegetables and toss well. Chill in the refrigerator for 2 hours, until the salad has cooled and the flavors have blended.
3. Add the cashews immediately before serving.

Kosherscoop.com is the premier online destination for kosher cooking. From the direction of food editor Estee Kafra and the resources of Mishpacha Magazine comes a tantalizing blend of the foremost authorities on kosher food. Talented writers, photographers and bloggers join forces with recognized food celebrities in the kosher industry to share informative and entertaining advice on a full range of kosher topics.

Much more than just a website, Kosherscoop.com combines the age-old traditions of kosher cuisine with new age technology, comprehensive videos, and a virtual recipe box. Backed by a strong social media representation, Kosher Scoop has rapidly become one of the most popular kosher food websites today.

This was shared with GKC by Chef Jeff Nathan of Abigael’s and is a great summer lunch or appetizer.

Yield: 8

1 large head radicchio
4 boneless smoked trout fillet
1 red onion, thinly sliced into half moons
4 oranges, peeled & sectioned, (reserve juice)
1/3 cup orange juice
1 tablespoon honey
1 lime, juiced
3 tablespoons cilantro, chopped
sea salt, or kosher salt
freshly ground black pepper
¾ cup extra virgin olive oil

Separate the leaves of radicchio to make individual cups. Set aside.

Remove skin from trout and flake into a medium sized bowl. Add red onion and orange sections. Lightly toss to evenly combine.

In a small bowl, combine all the orange juice, honey, lime juice, cilantro, salt and pepper. Whisk to combine. Slowly add oil while whisking vigorously. Pour vinaigrette over the prepared salad and gently toss.

Place each portion of salad into the individual radicchio cups. Serve chilled.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

Almost all kids love pizza. I think my son would be happy if I made it every night for dinner! (Or bought it every night which would certainly make my life easier) So what could possibly be better than a dessert pizza made with that favorite of kid’s desserts – chocolate chip cookies!

1 package Duncan Hines or Gefen chocolate chip cookie mix (or even frozen cookies to be squished down into a 12-inch pizza pan)

Icing:
½ cup tofutti cream cheese
2 cups powdered sugar
¼ cup margarine, softened
½ teaspoon vanilla

Toppings (choose 3-4):
1 cup chocolate chips
1 cup butterscotch chips
1 cup peanut butter chips
1 cup miniature marshmallows
1 cup coconut
1 cup any pareve chocolate candy

Preheat oven to 350 degrees. Prepare cookie mix according to package directions and spread in lightly greased pizza pan. Bake until lightly browned. Cool. Beat together icing ingredients on high speed until well mixed. Spread across cooled “pizza”. Add toppings of your choice (Have your kids do this step for sure!)

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

Before you laugh and say “too gross for me”, make them with soy hot dogs and low fat sour cream. Your kids will love them and make them all by themselves.

2/3 cup flour
½ cup yellow cornmeal
2-½ tablespoons Splenda or ¼ cup sugar
2-½ tablespoons sugar
1-½ teaspoons baking powder
¼ teaspoon salt
1 cup cream-style corn
½ cup fat-free liquid eggbeaters or 2 eggs
½ cup tofutti sour cream or sour cream
7 hot dogs or soy dogs
Preheat oven to 35 degrees.

Combine flour, cornmeal, splenda, sugar, baking powder, and salt in a large bowl. Mix well and set aside. In a separate small bowl, mix corn, egg substitute and tofutti sour cream. Stir thoroughly. Add contents of the small bowl to the large one and stir until completely mixed.

Cut two hot dogs into coin size slices to top the muffins, set aside. Cut the remaining hot dogs into small pieces. Add these to the large bowl and stir until they are combined into the batter.
Line 8 cups of a 12 cup muffin pan with baking cups and spray with non-stick cooking spray. Evenly distribute batter among the 8 cups. Top each muffin with 3 of the hot dog slices.
Bake in the oven for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

1 (8-1/2 ounce) package cornbread or muffin mix
1 (10 ounce) package frozen chopped broccoli, thawed (if you can only find 16 ounce, just remove some of the broccoli and steam it for your lunch over a baked potato or filet of salmon)
1 cup grated Cheddar cheese
1 small onion, chopped
2 eggs
½ cup butter, melted and cooled slightly

Preheat oven to 325 degrees. Stir together cornbread mix, broccoli, cheese and onions. Make a well in the center. Whisk together eggs and butter – it doesn’t matter how long you whisk so you can keep young children occupied with this task almost indefinitely. Pour into bowl and stir until just all ingredients are just moistened. Spoon into greased muffin tins. Bake for 15 to 20 minutes – until golden. Let sit for about 3 minutes before removing from pan.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

A rich and chocolate-y Shavuos dessert

Brownie:
1 cup (2 sticks) butter
4 ounces unsweetened chocolate
2 cups sugar
2 teaspoons vanilla extract
4 eggs
1-1/2 cups flour
1 teaspoon baking powder
1 cup chopped walnuts

Topping:
4-1/2 cups sugar
1 (12-ounce) can evaporated milk
½ cup (1 stick) butter
2 (12-ounce) packages semisweet chocolate chips
1 (7-ounce) jar marshmallow fluff
2 teaspoons vanilla
1 cup chopped walnuts

Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch baking pan.

To prepare brownies: In a medium saucepan, melt butter and chocolate; stir until smooth. Remove from heat. Stir in sugar and vanilla. Add eggs, one at a time, whisking until completely incorporated. Stir in flour, baking powder and walnuts. Mix well. Pour into prepared pan and bake for 25 to 30 minutes, until top springs back when touched.

To prepare topping: In a medium saucepan, bring sugar, milk and butter to a boil. Reduce heat and simmer for 5 minutes, stirring constantly. Remove from heat. Stir in chocolate chips, marshmallow fluff and vanilla. Add walnuts. Pour over warm brownies. Cool and freeze for at least 3 hours. Cut into bars and store in refrigerator.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

This works nicely as a Shavuos main or appetizer.

1 onion, chopped
2 teaspoons minced garlic
1 teaspoon turmeric
1 tablespoon cumin
1 teaspoon red pepper flakes
½ cup cilantro
¼ cup olive oil
¼ cup lemon juice
6 (6-ounce) pieces of tuna
1 cup white wine

In a food processor, combine the first 8 ingredients. Rub this paste over the tuna, cover and refrigerate for at least 2 hours. Preheat oven to 400 degrees and place tuna in a single layer in a baking pan. Pour wine over tuna. Cover and bake for about 20 minutes. Remove cover and bake an additional 10 to 15 minutes. Remove tuna from liquid and cool. Store in the refrigerator and serve at room temperature, garnished with a tomato-cilantro salsa.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

12 large portobello mushrooms, stemmed and gills removed
6 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil, divided
Sea salt and freshly ground black pepper
1 cup fresh bread crumbs
1 cup grated Parmesan cheese
4 tablespoons freshly chopped parsley leaves
4 tablespoons freshly chopped basil leaves
12 (1/2-inch) slices fresh mozzarella, roughly 1 to 1 1/2-ounces per slice

Preheat oven to 425 degrees.
Toss the mushrooms in the balsamic vinegar, 1/4 cup of olive oil, salt and pepper, to taste. Arrange on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature.
While the mushrooms are cooling, mix together the bread crumbs, Parmesan cheese, herbs and the remaining 1/4 cup olive oil.
Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom. Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the mozzarella is molten and the bread an

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

d herb topping a nice golden brown. Serve either hot or at room temperature.

This white chocolate fruit tart recipe is sweet and tangy.

Crust:
¾ cup butter, softened
½ cup powdered sugar
1-1/2 cups flour

Filling:
2 cups white chocolate chips, melted and cooled slightly
¼ cup pareve whip
1 (8-ounce) package cream cheese, softened
1 (20-ounce) can pineapple tidbits
1 pint strawberries, sliced
1 (11-ounce) can mandarin oranges, drained
2 kiwi, peeled and sliced

Glaze:
3 tablespoons sugar
2 teaspoons cornstarch
½ teaspoon lemon juice
½ cup pineapple juice
Preheat oven to 300 degrees.

Cream together butter and powdered sugar until fluffy. On low speed, beat in flour until well combined. Press into bottom and up sides of an ungreased 11-inch tart pan.

Place pan on baking sheet and bake for about 25 minutes – until lightly browned. Remove from baking sheet and cool on wire rack.

For filling, beat together the melted white chocolate chips and the pareve whip. Add cream cheese and continue beating until smooth. Spread over cooled crust. Refrigerate for ½ hour. Drain the pineapple, reserving ½ cup juice for glaze. Arrange pineapple, strawberries, mandarin oranges and kiwis decoratively over filling.

For glaze, combine sugar and cornstarch in a small sauce pan. Stir in lemon juice and reserve pineapple juice until smooth. Bring to a boil over medium heat and stir for 2 minutes until thickened. Cool and brush over fruit. Refrigerate for at least 1 hour before serving.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

A main course option for a dairy Shavuos meal.

Serves 4 as a main dish, can be doubled

4 (6-ounce) center cut salmon fillets, skin removed (equal size pieces)
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
4 tablespoons canola oil, divided
1 medium Vidalia onion, chopped
2 cloves garlic, minced
1 cup chopped shiitake mushrooms, stems discarded
2 teaspoons chopped fresh thyme leaves
4 cups washed, dried, and loosely packed fresh baby spinach
1/4 cup sour cream
2 frozen puff pastry sheets, defrosted
Chopped fresh parsley leaves, for garnish

Preheat the oven to 375 degrees.

Brush both sides of the salmon with 1 teaspoon lemon juice and sprinkle with salt and pepper, to taste. Set aside.

Warm 2 tablespoons oil in 2 separate skillets over medium-high heat. Add half of the onion and half the garlic to each pan. Season with salt and pepper, to taste, and sauté until tender, about 5 minutes. Stir in the mushrooms and thyme into 1 pan and the spinach, lemon zest and remain lemon juice in the other pan. Stir the spinach until it wilts, then transfer it to a bowl and set aside. Sauté the mushrooms until they are reduced and tender, about 5 minutes. Turn off the heat and stir in the sour cream. Set aside.

Unroll a pastry sheet on a lightly floured surface. With a rolling pin lightly seal the seams and lengthen the dough slightly. Cut the pastry sheet into 3 equal strips, using the natural seams as a guide. Roll out the second puff pastry sheet to get 1 more strip. Save remaining puff pastry for another use. Lightly prick the 4 strips with a fork. Put 1 heaping spoonful of mushroom mixture on 1 half of each pastry, top with salmon, and then layer with a heaping spoonful of spinach mixture. Wet the edges of the pastry with water and fold over the other half, pressing lightly and folding to seal the edges. Repeat with remaining pastry and filling. Cut 2 vents on the top of each pastry packet and arrange them on a parchment-lined baking sheet.

Bake until the pastry is golden and fish is just opaque in the center, about 25 to 30 minutes.

Garnish with chives or parsley and serve with honey mustard sauce if you wish.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

Cheese is a Shavuos essential. Chocolate and Caramel are right up there in my book.

Ingredients

10 Servings

Crust
1 1/4 cup/s Wafer Crumbs
1/4 cup/s Melted Butter
Cream Cheese Mixture
24 ounce/s Cream Cheese Softened
3/4 cup/s Brown Sugar
1 tablespoon/s Vanilla
3 Eggs

Topping
3/4 cup/s Caramel Cream (ribat Chalav) Or More
1 bar/s Milk Chocolate With Nuts

Preparation
Preheat oven to 350F.
Crust: Mix together the wafer crumbs and the melted butter and press into the bottom of a springform pan.
Cream Cheese Mixture: Beat the cream cheese, sugar and vanilla in a large bowl. Add the eggs, one at a time, beating well after each addition. Pour mixture over crust and bake for about 40 minutes. Let cool and put in the refrigerator for about 2 hours.
Topping: Slightly melt the caramel cream and spread over the cake. Coarsely chop the chocolate bar and put on top of the caramel (in the center of the cake). Refrigerate until ready to serve.

www.CulinaryKosher.com is recipe sharing community with over 3,600 Kosher recipes and growing. It also has a great selection of Kosher Menus for all occasions. Culinary Kosher maintains a database of Kosher restaurants that is constantly being updated. Culinary Kosher also has a wide selection of Jewish greeting cards and invitations for all occasions. Come join us for kosher cooking fun.

Serves 6

Romaine salad recipes are a great base for fun alterations and additions. This Shavuot romaine salad recipe was inspired by the classic mozzarella, tomato, basil salad.
It’s sweeter and even brighter looking with the substitution of strawberries for tomatoes. It’s a great addition to your Shavuot recipes.

4 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 heart romaine lettuce, torn or cut into bite-sized pieces (3 cups lightly packed)
1 8-ounce container of strawberries, hulled and sliced
3 ounces mozzarella cheese, diced (about 3/4 cup), try and use the freshest kind that comes in a ball
1/4 cup fresh basil leaves, cut into ribbons
¼ cup pine nuts, toasted

In a small bowl whisk together the oil, vinegar salt and pepper. Place the lettuce in a large bowl and toss with half the dressing. Place the lettuce onto a serving platter.
Toss the strawberries and diced mozzarella with the remaining dressing and place down the center of the salad. Slice the basil in thin strips and sprinkle over the top of the salad. Top with toasted pine nuts.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

This was posted on our website just last week but it is so good that I didn’t want anyone to miss it (my partner created it and I made it for my family immediately, knowing as soon as I saw it that it was going to be good!)

Serves 4

4 tablespoons canola oil, divided
1 tablespoon finely chopped fresh ginger
1 teaspoon fresh chopped garlic
1 ½ teaspoons garam masala (if you do not have this use ½ teaspoon of fennel and ½ teaspoon cardamom)
1/2 teaspoon dried mustard
1 tablespoon ground coriander, plus 1/2 teaspoon to season salmon
1/2 cup chopped tomatoes
1 cup coconut milk
Pinch salt and freshly ground pepper
4 (6-ounce) salmon fillets

For the sauce: 
Put 2 tablespoons canola oil into a large skillet over low-med heat and add ginger and garlic. Sauté for 30 seconds and stir in garam masala, mustard and ground coriander; cook for 10 seconds. Add the tomatoes and cook for 3 minutes, stirring well. Pour in the coconut milk and simmer for about 15 minutes, until sauce is thickened. Taste for seasoning and add salt and pepper, if necessary.

For the salmon: 
Heat the remaining 2 tablespoons canola oil in a nonstick skillet over medium-high heat. When it is hot, season the salmon fillets with 1/2 teaspoon ground coriander and a pinch of salt and pepper. Sear them on each side for 6 – 7 minutes, until they are just cooked through. Put the salmon on a plate and ladle some sauce over it.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

Ingredients
Cake:
2 oz. bittersweet chocolate, chopped
1/2 cup boiling water
3/4 cup cocoa powder
2 cups flour
2 cups confectioner’s sugar
1 teaspoon salt
5 eggs
1 tablespoon vanilla extract
1 cup sugar
3/4 cup light brown sugar, packed
2 1/2 sticks margarine (softened)

Chocolate Glaze:
1 cup Rich’s whip
8 oz bittersweet chocolate chopped

Preparation
Cake: Preheat oven to 350F. Grease a bundt pan and set aside. Pour the boiling water over the chocolate and whisk until smooth. Cool. Mix together cocoa powder, flour, confectioner’s sugar and salt. In another bowl beat the eggs together with the vanilla. Beat the sugar, brown sugar, and margarine together on high speed until light and fluffy. Lower the speed and slowly and the egg mixture until well combined. Add chocolate and mix. Beat in the dry ingredients. Pour the batter into the bundt pan. Bake until edges are starting to pull away about 45 minutes (dont test with a toothpick because the middle of the cake should still be moist). Cool for aobut 1 1/2 hours. Invert on to plate and cool completely.

Glaze: Heat the whip until bubbles start to form. Pour over the chopped chocolate and mix until smooth. Cool until thickened. Pour over the cake.

www.CulinaryKosher.com is recipe sharing community with over 3,600 Kosher recipes and growing. It also has a great selection of Kosher Menus for all occasions. Culinary Kosher maintains a database of Kosher restaurants that is constantly being updated. Culinary Kosher also has a wide selection of Jewish greeting cards and invitations for all occasions. Come join us for kosher cooking fun.

This is Shavuos treat.

8 lasagna noodles, cooked and drained
2 (20 ounce) cans apple pie filling
1 cup ricotta cheese
1 egg
1 teaspoon almond extract
¼ cup white sugar
¼ cup flour
½ teaspoon cinnamon
3 tablespoons margarine
6 tablespoons brown sugar
¼ cup quick-cooking oats

Preheat oven to 350 degrees. Spread one can of apple pie filling across the bottom of a greased 9 x 13-inch pan. Layer 4 noodles over the filling. Mix together ricotta cheese, egg, almond extract and sugar. Spread this evenly over the noodles and top with the remaining 4 noodles. Spread second can of apple pie filling over noodles. Crumble together flour, cinnamon, margarine, brown sugar and oats. Sprinkle over apple filing. Bake for 45 minutes. Let stand for 15 minutes before cutting and serving.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

This is a terrific Friday night chicken, super delicious.

2 chickens, cut in 1/8th’s
salt and pepper
3 tablespoons olive oil
1 lemon
6 large garlic cloves
2 cans artichokes hearts, drained
8 large shallots, halved
½ pound shitake mushrooms, sliced
2 tablespoons fresh thyme
1 cup white wine
1 cup green olives

Preheat oven to 500 degrees. Place chicken in a shallow pan. Rub with salt and pepper and 1 tablespoon olive oil. Zest lemon and squeeze juice into bowl. Set aside. Combine lemon zest, garlic, artichokes, shallots, mushrooms and thyme. Add remaining 2 tablespoons oil. Arrange around chicken. Roast for 40 minutes. Remove from oven. Add lemon juice, wine and olives. Continue cooking for another 15 minutes. Lower heat to 350 degrees and cook longer if necessary. Garnish with lemon zest and thyme.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

This is really good and actually pretty easy. Don’t let the number of ingredients intimidate you.

½ tablespoon salt
½ tablespoon black pepper
3 pounds chicken in pieces
2 cups white rum
½ cup lime juice
¾ cup olive oil
1 large onion, peeled and sliced
1 large green pepper, sliced
1 large red pepper, sliced
6 garlic cloves, minced
1 (15 ounce) can crushed tomatoes
5 cups chicken broth
5 strands saffron
3 cups Arborio rice, uncooked
1 small can of peas

Sprinkle salt and pepper on the chicken. Pour the rum and lime juice on the chicken and set aside.

Heat olive oil over large paella pan (sauté pan with at least 4 inch sides). Add onions, green peppers and red peppers. Sauté until tender. Then add garlic and then the crushed tomatoes. Simmer 3 minutes.

Divide the cooked vegetables and tomatoes into two large roasting pans. Add the chicken with marinade evenly into the two pans. Add the chicken broth, the saffron and the rice split between the two pans. Cover with foil and cook for 15 minutes in a 425 degree oven. Lower oven to 350 and cook until the rice has absorbed the liquid but the is still slightly wet. If you like the chicken a little browner, broil for two minutes. The chicken is very moist and falls off the bone so be careful for bones in the rice.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

A nice, light summer salad.

2 heads Butter lettuce, torn into small pieces
1 pink grapefruit, peeled and thinly sliced into rounds
1 yellow grapefruit, peeled and thinly sliced into rounds
2 oranges, peeled and thinly sliced into rounds
Juice of 1 orange
1 tablespoon Dijon mustard
¼ cup olive oil
½ cup shredded coconut, toasted

In a large bowl, gently toss together lettuce, grapefruit and oranges. Whisk together juice, mustard and olive oil and mix with salad. Top with toasted coconut.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!