Health & Fitness FOOD Passover By Design Fishbein's fifth in her kosher series adapts many year-round recipes. Tammy Betel Special to the Jewish News p assover By Design, Susie Fishbein's fifth project in the Kosher by Design series, is a hybrid creation, offering more than 130 kosher favorites reformulated and retested to meet strict kosher-for-Passover standards. She also worked with kosher caterer Moshe David for 30 original recipes. The book was so popular it sold out its first printing by ArtScroll Shaar Press. The series has made her kosher cookbooks some of the most popular out there and earned her the nickname, "kosher diva." Some traditional Passover recipes make it into the cookbook, but Fishbein focuses instead on eclectic variations. You will find a tasty spin on your mother's gefilte fish recipe in her Tri-Color Gefilte that mixes frozen salmon and regular gefilte fish loaves into a colorful triple-layer wedge topped with cucumber. Always with attention to detail, Fishbein comes up with unusual ways to garnish. For this dish, she hollows a slice of cucumber and fills it with red horseradish. She also breaks with tradition with her creative table settings. In a chapter at the front of the book, she offers ideas, full of details, you might not have paired with this holiday. For example, she suggests to "think inside the box" by utilizing Asian bento boxes as individual seder plates, complete with a hand-washing compartment. She urges readers not to be put off by the bright colors and contemporary look. She reminds that this in no way replaces the family's traditional seder plate as the religious cen- terpiece. While some recipes are more labor-inten- sive, others are easy, with quick preparation times. Her recipes are very specific, as if she's walking you through them personally. Most recipes are accompanied by well-styled pho- tographs by John Uher. As an added bonus, most of the recipes are gluten-free — making the recipes per- fect for year-round use. Tri-Color Gefilte nonstick cooking spray 2 (22 oz.) loaves plain gefilte fish, defrost- ed in wrapper 1 (22 oz.) loaf salmon gefilte fish, defrost- ed in wrapper 2 T. fresh dill, chopped 1 lemon 6 cucumbers for horseradish wells, plus a long cucumber for optional top garnish prepared red horseradish mayonnaise yellow pepper, seeded, chopped into tiny dice for garnish Preheat oven to 350 degrees. Spray a 9- inch springform pan with nonstick cooking spray. Give it a heavy, even coat. Open each gefilte fish wrapper. Place one plain loaf into a medium bowl. Add dill and juice from lemon. Mix thoroughly so the dill is dispersed evenly. Set aside. Using a thin spatula, spread the remaining plain gefilte fish loaf into an even layer in the bottom of the pan. Top with an even layer of salmon, topped by the layer of the lemon-dill fish mixture. Cover the pan with foil. Bake for 1 hour. If the fish does not look set in the center, remove the foil and bake 5 minutes longer. Let cool and refrigerate overnight. Can be made a few days in advance. As an optional garnish, slice a long, unpeeled cucumber by hand or by mandoline into paper-thin slices. Lay the slices in concentric circles on the top Asian bento boxes as individual seder plates. of the fish. Release sides of springform pan. To serve as individual servings, cut into wedges. Trim any brown edges. Cut the cucumbers into 2- to 3-inch pieces. Hollow out the centers. Mix a few table- spoons of prepared horseradish with a little mayonnaise to make a pretty pink sauce. Fill cucumber wells. Serve a slice of fish on a piece of leafy lettuce with a cucumber well. Decorate the top and plate with diced yellow pepper. Cranberry Chicken 2 medium oranges 1 chicken, with bone and skin, cut into eighths 1 (16 oz.) can whole berry cranberry sauce 1 cup bottled French dressing 2 T. dry onion soup mix Preheat oven to 375 degrees. Zest 1 orange and reserve the zest. Slice the orange. Slice the second orange and place all the orange slices in an even layer in a roasting pan. Arrange the chicken skin-side-up on the oranges. In a medium bowl, mix the cranberry sauce, dressing and onion soup mix. Add the orange zest. Mix. Pour over the chicken, coat- ing all the pieces. Bake uncovered for 11/2 hours. Transfer to a plate or serving platter along with the car- melized orange slices. Unbelievable Brownies nonstick cooking spray 4 large eggs 2 cups sugar 1 cup vegetable oil 1 /2 t. fine sea salt 3 /4 cup Dutch process cocoa powder 1 /2 cup semi-sweet chocolate chips (optional) Preheat oven to 350 degrees. Spray an 11- by 7-inch brownie pan with nonstick cook- ing spray. Set aside. In the bowl of an electric mixer, beat the eggs and sugar until smooth. Add the oil and salt. Mix. Sprinkle in the cocoa powder and mix to make the batter chocolaty. Add the potato starch and mix to combine. Scrape down the sides with a spatula. Stir in the chocolate chips, if using. Pour into a prepared pan. Bake for 35-40 minutes. Allow to cool before serving. Tammy Betel of Farmington Hills is a homemaker with a passion for cookbooks. Around The World International recipes give glimpses of Passover traditions in other countries. Annabel Cohen Special to the Jewish News A s Americans, we are steeped in mostly Ashkenazi cooking traditions. Even those with Sephardi roots, unless strongly rooted to Sephardi customs, have adopted Eastern European Passover dishes as de rigueur at the seder. I like to tell the story of my Brazilian father of Turkish parents who never tasted gefilte fish until he came to the United States. His Sephardi mother served lamb, beans and rice during Passover — much different from my Brazilian mother's fam- ily, Ashkenazim who emigrated to the south of Brazil from Poland in the 1930s. Of course, Ashkenazim and Sephardim aren't the only types of Jews in the world — think African and Asian, for example. Incorporating world flavors into Passover meals — eight days is a long time to eat the same foods for every meal! — is becoming increasingly popular. Mediterranean cuisine, with an abun- dance of fresh vegetables and healthy olive oil is adding fresh flavors and bright col- ors to those accustomed to brisket, farfel and potato kugels. The dried fruits of the Middle East are chopped and served alongside apple-based charoset. Of course, all global foods (as long as they adhere to the rules of Passover Halachah) are permissible during this festival — from salsa to crepes to hot- and-sour soup. Passover on page B12 April 10 • 2008 B11