Orange Glazed Tofu is an example of treating my vegetarian guests to flavors similar to what I’m serving my carnivores. I use the same combination of ingredients to bake and glaze the tofu as I do for both my Orange Glazed Chicken and Roast Duck in Orange Sauce. Once you […]
The inspiration for Chicken with Blackberry Glaze came from my Mother-in-Law more than 50 years ago. My husband always called it Currant Jelly Chicken. I made it with currant jelly for many years until the jelly itself became hard to find. Fast forward, I now make it with blackberry or […]
The idea for Watermelon Pickles Wrapped in Pastrami came about as I was researching Watermelon Pickles. I found many recipes for these pickles wrapped with bacon. The kosher world now has access to beef, turkey and lamb bacon; so you can definitely use one of those. For some reason, as […]
Strawberry-Rhubarb Pie can be made with fresh or frozen rhubarb and but the strawberries should be fresh. They are a terrific combination. The addition of orange zest really boosts the flavors of both fruits. Choose between my All-Purpose Pie Dough or Sugar Crust for a double crust. Personally, I enjoy […]
I first tasted Watermelon Pickles at one of my Mother’s elegant dinner parties. I was a child fascinated by what the cook was creating. She placed a circle of watermelon rind on a round piece of bread and topped it with goat cheese. It was amazing! It was only as […]
The combination of oranges, strawberries and fresh coconut is called Ambrosia. This word refers to the “nectar of the Gods” in Greek mythology. It is aptly named, although Ambrosia has its origins in the South! The natural juices from the fruits combined with the mellow flavor of fresh coconut is […]
Making a Quinoa Crust is a natural progression from the relatively recent variety of foods benefiting from this supergrain. Ever since quinoa made its appearance on the Passover table, it has turned the Passover food options on its head. Quinoa replaces rice in Passover sushi and flour in cakes. It […]
I love mashed potatoes. Actually, I love all potatoes; but I’m talking about mashed here. I find that I make mashed potatoes most often when I’m serving meat; consequently, I don’t add butter, milk or cream to the potatoes. Olive oil is my “go to” for a little healthy fat […]
Mini Meat Loaves are perfect for a buffet or an easy family dinner. Each mini loaf is about five ounces; which is perfect for one person. Better yet- you’re not getting five ounces of meat. You’re getting some meat mixed up with a ton of sautéed vegetables and spices! This […]
I opened my freezer and discovered I still had a bag of frozen fresh pumpkin purée! Purim was approaching and my daughter loves Pumpkin Pie; so I thought why not make a pumpkin filling for some of this year’s Hamantaschen. I decided on a Sugar Crust; and then went about […]