FROM THE PRODUCERS OF
RIVERDANCE
Gourmet, Brooklyn-based nutrition
expert and consultant Vicky Pearl com-
bines the healthfulness of gluten-free
with gourmet tastes to create delicious
kosher recipes, many of which can be
served for Passover. The cookbook
features more than 100 recipes, each
accompanied by a full-color photo, as
well as tips on the nutritional value of
specific foods and a useful guide to help
readers choose among different grains
and gluten-free foods.
When Lisa-Stander-Horel discovered
her husband Tim's, and consequently
her own, gluten intolerance, she vowed
that "no cookie, strudel, brownie, pie,
cake, tart or treat would be left behind"
Descended from a long line of bak-
ers, she set out to re-create treasured
recipes — all gluten-free. The writing
and photography team behind the blog
Gluten-Free Canteen (www.glutenfree-
canteen.com), Stander-Horel and Tim
Horel's Nosh on This includes more than
100 gluten-free baking recipes, with 125
color photographs. A "Jewish Holiday
Baking Chart" offers suggestions for
suitable recipes for major Jewish holi-
days, including Passover.
BRISKET (OR PASTRAMI)
AND CHICKEN ROLLUPS
This crispy, flavorful recipe is one that
I enjoy serving on special occasions
and is especially great for Passover.
Note: For easy rolling, brisket slices
should be cut along the grain rather
than against it. The recipe calls for
considerably more brisket than pas-
trami because I can't slice my brisket
as thinly as the pastrami is sliced in
most stores. Rest assured, regardless of
whether you slice a brisket yourself and
it ends up on the thicker side, or you
buy razor-thin slices of pastrami, this
dish is manifestly delicious with both.
5 large eggs
11/2 cups potato starch
V2 tsp kosher salt
% tsp paprika
2 lbs. cooked or baked brisket,
thinly sliced, or 6 to 8 thin slices
cooked pastrami
2 lbs. chicken cutlets (or 6 slices),
pounded thin and cut into 2-inch
strips
oil for frying
In a bowl, whisk together eggs, pota-
to starch, salt and paprika with a fork,
whisking until a smooth batter forms.
Arrange 1/2 a strip of sliced brisket or
pastrami on top of a strip of chicken
cutlet. Roll up, and secure with a large
toothpick or small skewer. Dip rollups
into batter until well coated.
Heat 1 /2-inch of oil in a large frying
pan set over medium-high heat. Fry
rollups, without overcrowding pan,
until light brown and crisp. Drain on
paper towel.
Makes 18-20 rollups.
Recipe from Gluten-Free Goes
Gourmet. Reprinted with permission
from Moznaim Publishing.
COCONUT MATZAH
ROCKY ROAD
Use the whole box of matzah, and make
as many layers as possible, which leads
to an incredibly flaky base. Make well
ahead of when you want to serve it — it
takes a long time to cool.
nonstick spray or butter for greasing
1 cup brown sugar
16 Tbsp. or 1 cup unsalted butter or
kosher margarine
1 101/2-oz. box Yehuda dGF Matzah
Style Squares
2 cups bittersweet and semisweet
chocolate chips, mixed (half and half)
2 cups unsweetened coconut flakes
2 cups nuts, toasted and roughly
chopped
2 cups mini marshmallows, Paskesz
kosher preferred
Preheat the oven to 350 degrees.
Grease an 8-inch-square baking pan
with nonstick spray. Line the pan fully
with foil that hangs over the sides like
a handle (two long pieces lined cross-
wise). Spray or butter the foil generously
(but not the handles).
In a deep saucepan over medium
heat, melt the brown sugar with the but-
ter to create the caramel. Once it is all
dissolved and begins a low boil, time it
for 3 minutes, and don't stir the mixture.
Use 1 whole sheet of matzah for each
layer in the pan. Place a matzah in the
bottom of the greased pan. When the
caramel is ready, pour on a thin layer,
and, using an offset spatula, spread it
quickly. Be careful — it is quite hot.
Quickly place another whole matzah on
top, and repeat until you run out of mat-
zah or the caramel. Bake for 15 minutes.
While that bakes, get the other
ingredients ready to go. Once the mat-
zah comes out of the oven and while it is
piping hot, top with half of the chocolate
chips followed by half of the coconut
flakes, and then half of the nuts and half
of the mini marshmallows. Repeat. End
with a few strategically placed marsh-
mallows, coconut, chocolate chips and
nuts on top so it looks attractive.
Bake for 5-7 minutes more, or until
the marshmallows just start to become
golden. Remove from the oven. Let cool
thoroughly in the pan for 3-4 hours.
Using the foil handles, transfer from the
pan onto a cutting board. Peel away the
foil. Gently slice, using a serrated knife.
Makes 12-16 pieces.
Recipe from Nosh This: Gluten-
Free Baking from a Jewish-American
Kitchen. Reprinted with permission from
The Experiment.
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April 10 • 2014
69