GRILLED MUSTARD-
BASTED CHICKEN
KEBABS
This recipe depends mostly on the
basting sauce for its delicious flavor.
Though I've specified veggies and
chicken for grilling this dish, use the
basting sauce as a "one-sauce-fits-
all" basting/marinating sauce for any
grilled meat, fish or vegetable.

Kebabs:
21/2 lbs. chicken breasts, cut into
2-inch chunks
24 1-inch square onion slices
24 1-inch pieces bell pepper
8 to 12 long metal skewers or
bamboo skewers (10 inches or
more, soaked an hour or more in
water)

Basting sauce:
2 Tbsp. minced fresh ginger
1 tsp. minced garlic
2 Tbsp. brown sugar
3 Tbsp. white-wine vinegar

2 Tbsp. Dijon mustard
1 /4 cup olive oil
2 Tbsp. Worcestershire sauce
1 tsp. fresh ground black pepper
1 Tbsp. dried parsley flakes

tt

Whisk together the basting sauce
ingredients and set aside.
Heat grill to medium-high. Thread
as many chicken and vegetables
per skewer as you wish, alternating
chicken and vegetables. Brush one
side of kebabs with basting sauce,
and grill basted side down until
lightly charred, about 5 minutes.
Brush the other side of the kebabs
with basting sauce, and turn over
to grill until lightly charred, about 5
minutes more (do not overcook or
the kebabs will be dry; some high-
end grills are very hot so watch the
kebabs carefully).
Serve the kebabs hot or at room
temperature with remaining bast-
ing sauce on the side. Makes 6
servings.

Conttute a
69 yeah titadthotif.

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May the coming year be filled with
health and happiness for all our family and friends.
L'Shanah Ibrah!

BAKED MAPLE
BLUEBERRY BREAD
PUDDING WITH FRESH
STRAWBERRIES
This recipe doubles easily so you
can make it in a really large dish for
maximum impact or a deep dish
for a tall presentation (you also can
make individual bread puddings in
ramekins to serve as dessert or as
the first course of an elegant break-
fast or brunch). If you wish, substi-
tute fresh raspberries or thin-sliced
peaches, plums, apples or pears for
the blueberries.

1 1-lb. loaf challah, cut into
1-inch chunks
3 cups fresh blueberries
3 large eggs, lightly beaten
2 cups milk or nondairy creamer
Ph cups orange juice
1 /2 cup white sugar
1 /2 cup brown sugar
'A cup real maple syrup
2 tsp. vanilla or up to 1/4-cup
bourbon
2 tsp. ground cinnamon
1 Tbsp. grated lemon peel (zest),
optional
4 Tbsp. (1/2 stick) butter or mar-
garine, melted

confectioner's (powdered) sugar
for garnish
fresh sliced strawberries (or
other fruit) for garnish
Spray a 9-by-13-inch glass or
ceramic baking dish (or equivalent)
with nonstick cooking spray; set
aside. Place challah and blueber-
ries in a large bowl; set aside. Place
remaining ingredients in a large
bowl, and whisk well to combine.
Pour the mixture over the bread
and berries and toss well using your
hands or a large rubber spatula.
Transfer to the baking dish, and let
stand for 30 minutes or overnight for
the bread to absorb the liquid.
Preheat oven to 350 degrees. Place
the baking dish on a baking sheet
and cook in the center of the oven
for 50-60 minutes until puffy and
golden. Remove from heat, cool for
at least 30 minutes and serve warm
or at room temperature sprinkled
with confectioner's sugar and fresh
strawberries.

NOTE: This dish is difficult to cut
when hot; if serving hot, it's best
to use a large spoon to "scoop" the
bread pudding. Makes 8 or more
servings. I

All recipes © Annabel Cohen 2011; annabelonthernenu@gmail.com .

Food on page 50

Published: Sept. 22, 2011

h I

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bring to all our friends
and family
health, joy, prosperity and
everything good in life.

Rosh flashanah

May the coming year be filled
with health, happiness and prosperity
for all our family and friends.

2011
5772

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49