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What's Cookin'
KOSHER BY DESIGN from page 82
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Wonton wrapped chicken with apricot dipping sauce
meal, and a wine list accompanies each
chapter.
Many of the recipes have their own
introductory remarks. Although the
steps are not numbered, each step is in
a separate paragraph. All dishes are des-
ignated meat, dairy or pareve. Shaded
paragraphs offer hints as well as tips on
food preparation, table decorations, flo-
ral arrangements and other ideas for
entertaining.
Some of the more unusual kosher
recipes include tri-color gefilte fish and
won-ton-wrapped chicken with apricot
dipping sauce as appetizers; porcini-
mushroom-and-onion soup, arugula
salad with pomegranate-raspberry
vinaigrette. For main entrees, one
might try honey mustard Cornish
hens, rack of lamb with fig-port-shallot
sauce or pistachio-crusted salmon with
vanilla rum butter over smashed sweet
potatoes.
Side dishes include roasted garlic
mashed potato galette, or acorn squash
with frosted cranberries. Desserts, such
as chocolate palmiers, warm apples and
pear fruit beggar's purse and tiramisu
cheesecake will send you to the kitchen
at top speed.
This is a cookbook that can com-
pete with any fine cookbook on the
market and would make a welcome gift
to any kosher hostess.
HEARTS OF PALM SALAD
10-12 servings, pareve
5-6 ripe Haas avocados, peeled, pit-
ted and diced
1 17 oz. can hearts of palm, drained
and sliced
1/2 cup red onion, chopped
2 cups grape or cherry tomatoes,
halved
1 heaping T. mayonnaise
salt
freshly ground pepper
Asian steak salad
juice from 1/2 lemon
In a large bowl combine the avoca-
do, hearts of palm, onion and toma-
toes.
Toss with mayonnaise. Season with
salt, pepper and lemon juice.
TOASTED ISRAELI COUSCOUS
WITH SUMMER VEGETABLES
6-8 servings, meat
1/4 cup balsamic vinegar
1/2 t. grainy Dijon mustard
2 garlic cloves, coarsely chopped
1/2 cup olive oil
1/8 t. salt
1/8 t. freshly ground black pepper
1 green zucchini, peeled and cut into
small pieces
1 yellow squash, impeded and cut
into small pieces
12 cherry or grape tomatoes
1/2 cup red onion, finely chopped
20 oz. chicken stock
1 t. powder chicken bouillon
1 T. margarine
1 T. olive oil
1 8.8 oz. package Israeli couscous
In a cruet or jar, pour the vinegar,
mustard, garlic, olive oil, salt and pep-
per. Whisk or shake vigorously so the
mixture emulsifies and is well-com-
bined.
In a bowl, combine the zucchini,
squash, tomatoes and onion. Pour half
of the marinade over the vegetables and
let stand at room temperature for 15
minutes.
In a pot, heat the chicken stock.
Add the powdered bouillon. Keep
warm.
In a large pan, melt the margarine
over medium heat. Add the olive oil.
Add the vegetables and their marinade
into the pan and sauté for 6-8 minutes.
Using a slotted spoon, remove the veg-
etables from the pan, leaving some of
the marinade behind.
Add the couscous to the pan. Toast
about 3-4 minutes or until lightly gold-
en brown over medium heat. Cover the
couscous with the hot chicken stock
and bring to a boil. Lower to a simmer
and cook, covered, about 8-10 minutes
or until the couscous is tender and the
liquid is mostly absorbed.
Stir in the vegetables. Toss with
remaining marinade. Serve at room
temperature.
CHOCOLATE PALMIERS
Yields 26-30 cookies, pareve
1 17.3 oz. box puff pastry sheets (2
sheets)
12 T. cocoa spread or chocolate
hazelnut spread, divided
6 t. superfine or regular sugar, divid-
ed
Lightly grease a large cookie sheet or
line it with parchment paper. Roll out
each pastry sheet into a 15- by 9-inch
rectangle.
Using a knife, spread 6 tablespoons
of the cocoa spread evenly over the pas-
try. Sprinkle with 3 teaspoons sugar.
(You can sprinkle 1/2 cup chopped
nuts of your choice over the spread
before you roll up the dough.)
Tightly roll one of the long sides
into the center of the rectangle; stop
when you get to the middle. Roll the
other long side into the center. Repeat
process with second pastry sheet,
remaining 6 tablespoons cocoa spread,
and remaining 3 teaspoons sugar.
Using your sharpest knife, cut into
3/4- to 1-inch slices. Lay the cookies
flat on the prepared baking sheet. Bake
at 325F for 15-18 minutes or until
golden.
❑
"Kosher by Design" is due for release this
month and can be pre-ordered for
$2699 at kosherbydesign.com or
amazo n. co m