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1/3 cup smooth peanut butter
1/3 cup margarine, room temperature
2/3 cup sugar
1/3 cup cocoa powder
1-1/2 teaspoons baking powder
2 eggs
1 teaspoon vanilla
1-3/4 cups flour
1 cup semisweet chocolate chips

Preheat oven to 375 degrees.

In a large bowl, peanut butter and margarine until fluffy. On low speed, beat in sugar, cocoa and baking powder. On higher speed, add eggs and vanilla. Beat in flour and chocolate chips.
Divide dough in half and shape into two (8 to 10-inch) logs. Place on ungreased cookie sheet and flatten slightly. Bake for 20 to 25 minutes, watch carefully to keep from burning.
Remove from oven and let side for 5 minutes. Slice and return to oven for an additional 10 minutes. Let sit on cookie sheets for 5 minutes before removing to wire rack to finish cooling.

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 pound tuna steaks, 1-inch thick
4 tablespoons lemon juice
2 teaspoons sugar
1 teaspoon allspice
1 teaspoon cayenne pepper
1 teaspoon pepper
½ teaspoon salt
½ teaspoon minced garlic
Dash cloves
1 (16-ounce) package rotelle pasta, cooked and drained
¼ cup olive oil
¼ cup red wine vinegar
1 cucumber, chopped
4 scallions, minced

Whisk together lemon juice, sugar, allspice, cayenne, pepper, salt, garlic and cloves. Brush fish with half the mixture and broil for about 7 minutes. Turn and brush with remaining mixture. Broil for an additional 7 minutes. Cool and flake. Whisk together oil and vinegar and toss together all ingredients. Let side for ½ hour (refrigerate if longer) to allow flavors to blend.

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!

I’m not a big meatball fan but my kids are so once a year, I make this family favorite!

2 eggs
¾ cup nondairy creamer
1 cup bread crumbs
1 tablespoon granulated onion
2 pounds ground beef
2 teaspoons minced fresh garlic
1 tablespoon margarine
¾ cup ketchup
½ cup honey
¼ cup soy sauce

Preheat oven to 400 degrees. In a large bowl, whisk together the eggs and creamer. Stir in the bread crumbs and granulated onion. Add beef and mix well, stirring until completely combined. Shape into balls and place in large baking pans. Bake for about 15 minutes. Drain off fat. In a large saucepan, briefly sauté the garlic in margarine. Stir in the ketchup, honey and soy sauce. Bring to a boil; reduce heat, cover and simmer for 5 minutes. Stir in meatballs and cook for an additional 5 minutes. Serve over 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!

This is sooo good. It’s worth saving a challah from Shabbos. I’ve made it pareve but you could use dairy ingredients instead if you want.

1 cup brown sugar
1/3 cup margarine
¼ cup amaretto
2 tablespoons corn syrup
1 challah, cut into 8 slices
4 eggs
2 cups nondairy creamer
1-1/2 teaspoons vanilla
¼ teaspoon nutmeg
¼ teaspoon cinnamon

Lightly grease a 9 x 13-inch baking pan.
In a small saucepan, combine brown sugar, margarine, amaretto and corn syrup. Bring to a low boil and cook for 1 minute. Pour into prepared baking dish. Arrange bread slices over mixture.
In a medium bowl, whisk together eggs, creamer, vanilla, nutmeg and cinnamon. Pour over bread slices, making sure all are moistened. Cover and chill for 24 hours.
Preheat oven to 350 degrees. Bake for 45 minutes. Let stand 10 minutes before serving. Best served immediately.

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!

My husband loves marzipan and all things almond. I came late to the party but now also enjoy anything with almond paste in the ingredients.

¾ cup sugar
1/3 cup almond paste
1 cup cake flour
1-1/2 teaspoons baking powder
1 cup (2 sticks) margarine, softened
½ teaspoon vanilla
3 eggs
1/3 cup raspberry jam
Powdered sugar for dusting

Preheat oven to 350 degrees. Blend sugar and almond paste in food processor until finely ground. Beat almond paste, margarine and vanilla until fluffy. Beat in eggs, one at a time. Fold in flour and baking powder. Pour into greased 8-inch round cake pan. Bake for 44 to 50 minutes. Cool in pan on rack for about 10 minutes; remove from pan and finish cooling.

When cake in COMPLETELY cool, cut cake in half horizontally. Spread jam over cut surface and top with other half. Dust with powdered sugar. Store, covered, at room temperature.

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!

With Shavuos coming up, it is time to start looking for that perfect cheesecake. Go no further this may be it!

Ingredients
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.

Ingredients
1/2 box lasagna noodles
1 jar (500 grams) pasta sauce (or more)
2 containers (250 grams each) cottage cheese (whatever percentage you want)
2 containers (250 grams each) givinah livana (Israeli white cheese)
grated cheese

Preparation
Preheat the oven to 350F. Mix together the cottage cheese and givinah livanah. In a 9×13 pan put a thin layer of sauce on the bottom. Put a layer of noodles (do not cook them first) on top and then some of the cheese mixture (about 1/3). Continue to layer, sauce, noodles, cheese until all of the mixtures are used up (the sauce should be the last). Sprinkle the grated cheese on top. Cover and bake for about 1 hour.

Serves 12

www.CulinaryKosher.com is recipe sharing community with over 3,000 Kosher recipes and growing including Shabbos recipes, Pesach recipes, Shavuos recipes. It also has a great selection of Kosher Menus for all occasions including Shabbos Menus, Pesach Menus, Shavuos Menus, Chanuka Menus, Purim Menus and more. 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.

Crust:
1-½ cups crushed almond or coconut macaroons
2 tablespoons unsalted margarine, melted
½ cup finely chopped nuts, such as pecans or walnuts
½ cup sugar

Filling:
2 large egg whites, at room temperature
1 cup sugar
2 cups sliced strawberries
1 tablespoon lemon juice
1 teaspoon vanilla

Sauce:
1 (10-ounce) package frozen sliced strawberries
2 tablespoon orange marmalade
1 tablespoons currant jelly
1 cup sliced strawberries

Process the macaroons and the margarine until coarsely ground in a food processor with a metal blade. Add the nuts and ½ cup of the sugar and process until the mixture begin to hold together. Press into bottom of a 10-by-3-inch spring form pan. Bake in a preheated 350 degrees oven for 7 to 10 minutes or until golden. Cool.

To make the filling, put the egg whites, sugar, fresh strawberries, lemon juice, and vanilla into the large bowl of an electric mixer. Beat on low speed to blend.
Increase to high speed and continue until stiff peaks form when the beaters are withdrawn. Pour into the cooled crust. Cover and freeze until very firm, a minimum 6 hours (it may be frozen for 3 weeks). Serve the torte directly from the freezer as it will not become totally solid.

To make the strawberry sauce, slightly defrost the strawberries. Puree the strawberries and the marmalade in a food processor. Mix in the currant jelly. Remove to a bowl and stir in the sliced strawberries. Serve cold. (The sauce may be refrigerated overnight). Cut the torte in wedges.

Yield : 12 servings

This kosher for Passover gefilte fish recipe is so good you will want to make it all year. It is a fantastic way to change up your jarred gefilte fish.

Jamie Geller shows you how to make Potato Chip Chicken Schnitzel

3 cups chocolate (whatever kind you like, depending on your taste preferences and if you would like it to be dairy or pareve)
1-1/2 cups toasted matzah farfel
¾ cup toasted chopped nuts (pecans, cashews, walnuts or almonds or some combination)
¼ cup dried apricots, diced
¼ cup chopped marshmallows
¼ cup dried cranberries

Melt chocolate over very low heat, stirring until smooth. Add rest of ingredients, mixing well. Line cookie sheets with waxed paper. Drop tablespoonfuls of the chocolate mixture onto the paper. Refrigerate until hardened. Remove from waxed paper and place in Ziploc bags. Store in freezer.

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 adapted from The New York Times Passover Cookbook.

2 yellow peppers
2 red peppers
½ cup olive oil
2 tablespoons red wine vinegar
Salt and pepper to taste
40 fresh asparagus spears

Cut the peppers in quarters and boil in separate pans until soft. Drain. Combine the red peppers with half the olive oil, 1 tablespoon red wine vinegar and salt and pepper. Purée. Do the same with the yellow peppers. Place in separate containers and refrigerate. Steam asparagus until tender – between 5 and 10 minutes. Drizzle with olive oil and sprinkle with about ½ teaspoon salt. Cool and refrigerate. Bring all ingredients to room temperature before serving. Drizzle red pepper coulis and yellow pepper coulis over aspargus, either on individual plates or in one large dish. Beautiful and delicious.

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!

Great – and easy – Chol Hamoed or even Yom Tov dinner.

4 tablespoons olive oil
8 to 10 boneless, skinless chicken breasts
1 onion, chopped
2 green peppers, chopped
2 red peppers, chopped
2 yellow peppers, chopped
2 carrots, chopped
1 (29 ounce) can stewed tomatoes
½ cup sliced black olives
½ cup sliced green olives
1 pound mushrooms, sliced
1 teaspoon oregano
1 teaspoon basil
¼ teaspoon pepper

Heat oil in a large skillet over a medium heat. Cook chicken until lightly browned (3 to 4 minutes per side). Add vegetables and spices. Sauté for 10 to 15 minutes longer.

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 an easy and fun Pesach dessert or snack.

2 cups bittersweet chocolate chips
2 tablespoons oil
Assorted toppings for coating banana (such as toffee bits, chopped salted pecans, or toasted shredded sweetened coconut)
3 ripe bananas, peeled, cut into ½-inch-thick slices

Melt chocolate and oil in heavy small saucepan over low heat, stirring until smooth. Let stand 15 minutes to cool.

Place each topping separate shallow dish. Line baking sheet with foil. Arrange banana slices on foil. Using fingers, dip 1 banana slice in chocolate coating completely, shake off excess chocolate. Drop dipped banana in 1 topping using clean hand, sprinkle more topping over banana to coat; transfer to foil-lined sheet. Repeat with remaining bananas, chocolate and toppings. Freeze until firm, about 3 hours.

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!

4 skinless, boneless, chicken breasts (about 1-1/2 pounds), pounded flat
Potato starch for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine
1 cup chicken broth
1/2 lemon, juiced

Directions
Put potato starch in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
Dredge both sides of the chicken cutlets in the seasoned potato starch, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through.

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!

Roasted tomatoes:
9 vine ripened tomatoes
6 cloves garlic, chopped
2 sprigs fresh thyme
Olive oil
Salt

Cut tomatoes in half and scoop out the sides. Toss with olive oil, salt and fresh thyme. Slow roast the tomatoes; cut side down for two hours at 225 degrees. Turn the tomatoes over and roast another two hours. Set aside.

5 Portobello mushrooms, sliced
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine
Salt and pepper

Toss the mushrooms with olive oil, vinegar, wine and salt and pepper. Let marinade for ½ hour. Roast the mushrooms at 350 degrees for about 20-25 minutes until soft but still intact.

Dressing:
½ cup olive oil
¼ cup white wine vinegar
1 oz. roasted red pepper or 4 large rehydrated or oil soaked sun-dried tomatoes
1 shallot minced
1 garlic clove, minced
Salt and pepper
6 tablespoons sugar
1 tablespoon ketchup

Puree pepper/tomato with the vinegar. Add shallot, garlic, sugar, salt, and ketchup. Slowly add the olive to emulsify and incorporate completely.

Salad:
Mixed greens
1 cup hearts of palm
1 cup honeyed pecans or almonds
Toss with the dressing. Top with the tomatoes and mushrooms.

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 dessert has become a Pesach family tradition in our home and it is the job of the oldest girl at home to make it every year.

8 ounces semisweet chocolate
½ cup (1 stick) margarine
8 eggs, separated
1 cup sugar
1 teaspoon vanilla

Preheat oven to 325 degrees.

Melt chocolate and margarine over very low heat. Stir until smooth and set aside. Beat egg yolks with ¾ cup sugar. Gradually stir in chocolate and vanilla.
Beat whites until soft peaks form. Gradually add remaining ¼ cup sugar and continue beating until stiff. Gently fold whites into chocolate mixture. Pour ¾ of batter into a 9-inch spring-form pan. Cover and refrigerate remaining batter. Bake cake for 35 minutes. Cool completely. Spread remaining batter over top of cake. Refrigerate or freeze. Serves 10-12.

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!

Serves 6

6 chicken breast halves, boneless and skinless
Kosher salt and freshly ground pepper
1 tablespoon extra virgin olive oil
1 shallot, chopped
2 medium pears, peeled, cored, and sliced
1 cup chicken broth
1/4 cup good quality aged balsamic vinegar
2 tablespoons sugar
2 teaspoons potato starch
1/4 cup dried tart cherries

Pound chicken breasts to a uniform thickness of 1/2″. Season with salt and pepper on both sides.

In a large frying pan over medium-high heat, add the olive oil. Add the chicken and brown on both sides; turning once, about 3 – 4 minutes each side. Remove from heat and transfer to a platter, cover, and keep warm.

To the same pan, add the shallots, and sauté over medium high heat for 2 minutes until soft. Add the pears, continue cooking, stirring occasionally for 3 – 4 minutes, until the pears are soft and golden brown.

In a separate bowl, combine chicken broth, balsamic vinegar, sugar, and potato starch. Pour over the pear mixture; add the cherries. Increase heat to high and simmer, stirring frequently for 6 – 8 minutes until the sauce thickens slightly. Return the chicken and juices to the pan. Bring the mixture back to a simmer; decrease heat to medium. Cook for 10 minutes. Taste and adjust the seasoning if necessary. Remove from heat.

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!

4 tablespoons olive oil
3 leeks, cleaned and chopped (white part only)
2 teaspoons minced garlic
2 carrots, chopped
2-3 potatoes, peeled and chopped
8 cups chicken broth (meat or pareve)
4 cups chopped tomatoes
1 teaspoon lemon juice
Salt and pepper to taste

Heat oil in a large stockpot over a medium heat. Add the leeks and garlic and sauté. Add carrots and potatoes and cook for 5 minutes more. Add the stock and bring to a simmer. Add the tomatoes. Reduce heat to low, cover, and continue to cook until vegetables are tender but not too soft – about 25 minutes. Remove from heat and add lemon juice and salt and pepper.

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!