SEPTEMBER 9 • 2021 | 39

scallions) in a medium bowl.
 Arrange the potatoes on 
the baking sheet in as much 
of a single layer as possible 
and bake for 30-minutes, or 
until the edges are golden 
and the potatoes are just 
tender. Remove from the 
oven (the potatoes will con-
tinue to cook as they cool). 
Adjust seasonings, garnish 
and serve warm or at room 
temperature. Makes 8 serv-
ings.

RICOTTA AND 
APPLE KUGEL

Ingredients
½ ounces wide egg noodles
3 cups ricotta cheese
1½ cups sour cream
5 Tbsp. melted butter
¾ cup sugar
4 large eggs, lightly beaten 
1 cup golden raisins
2 medium Granny Smith apples, 
peeled and sliced into very thin 
wedges
½ tsp. salt
1 tsp. ground cinnamon
2 tsp. vanilla extract

Directions
Preheat the oven to 350°. 
Spray and 9x13-inch glass 
or ceramic baking dish well 
with nonstick cooking spray. 
Set aside. 
Cook the noodles accord-
ing to package instructions. 
Drain well and transfer to 
a large mixing bowl Add 
melted butter and toss well 
to coat the noodles. Add 
remaining ingredients and 
use a rubber spatula to mix 
well. 
Transfer the mixture to the 
prepared baking dish, and 
bake for 1 hour, uncovered 
(if the kugel begins to brown 
too quickly, cover with foil 
and continue cooking until 
cooked through. Remove 
from oven and let cool 
before cutting into squares. 
Serve warm or at room 
temperature. Makes 12-15 
servings.
 
 

SPINACH AND ROASTED 
BUTTERNUT SQUASH 
SALAD WITH WARM 
LEMON HONEY 
VINAIGRETTE

Ingredients
3 cups 1-inch cubes, peeled but-
ternut squash
2 Tbsp. extra-virgin olive oil 
1 red bell pepper, sliced thin
8 cups fresh baby spinach leaves 
(or about 8 handfuls)
1 cup thin sliced bok choy (white 
and green parts)
1 pint grape tomatoes, halved
½ cup very thin sliced bermuda or 
red onion, optional
kosher salt and fresh ground pep-
per to taste

Dressing:
¼ cup fresh lemon juice
3 Tbsp. extra virgin olive oil
2 Tbsp. honey
1 Tbsp. sesame seeds

Directions
Preheat oven to 4250. Line 
a rimmed baking sheet with 
foil or parchment.
Toss the butternut squash 
with the olive oil and 
arrange on the prepared 
baking sheet. Cook for 
15-minutes. Remove from 
oven to cool. (The potatoes 
will continue to cook as they 
cool.)
Combine dressing ingre-
dients in a small bowl and 
whisk well.
Combine all salad ingredi-
ents in a large bowl. Add the 
squash and dressing and 
toss well. Serve immediately. 
Alternately, you can arrange 
the salad on 8 individual 
plates and drizzle the dress-
ing over before serving. 
Makes 8 servings.

OLIVE OIL 
HONEY CAKE MUFFINS

Ingredients
1½ cups flour
1 tsp. baking powder
1 tsp. ground cinnamon
½ tsp. ground cloves
¼ tsp. baking soda
¼ tsp. ground ginger
1 tsp. grated orange or lemon zest

1 tsp. salt
2 large eggs
2 Tbsp. olive oil (not extra virgin)
1 Tbsp. rum
⅓ cup sugar
¾ cup honey, melted
1 cup strong prepared coffee, cold

Directions
Preheat oven to 3250. 
Grease or spray a 12-well 
muffin tin (regular size) well 
with nonstick cooking spray, 
or line with paper cupcake 
liners. Set aside. 

Combine flour, baking 
powder, cinnamon, cloves, 
baking soda, ginger and salt 
in a bowl and whisk well to 
combine. Set aside. 
In another bowl, using an 
electric mixer, beat eggs 
until thick and pale. Add the 
oil, rum, sugar and honey 
and beat well. Add flour mix-
ture and beat well. 
Transfer the batter to the 
prepared muffin tin and 
bake for 40- minutes or 
until set and golden (and a 
toothpick inserted into the 
cake comes out clean). Cool 
for 15-minutes. Makes 12 or 
more servings. 

VEGAN CHOCOLATE 
COOKIE BRITTLE

Ingredients
1 cup (2 sticks) unsalted butter or 
(for vegan) kosher-parve/vegan 
margarine, at room temperature
1 cup sugar

1½ tsp. vanilla extract
1 tsp. salt
2 cups flour
10 -12 ounces good quality vegan 
semi-sweet mini-chocolate chips

Directions
Preheat the oven to 3500. 
Line a rimmed baking sheet 
(18”x13”) with parchment 

paper. 
Using an electric stand 
or hand mixer, cream the 
margarine with the sugar. 
Beat in the vanilla and salt. 
Slowly add the flour and mix 
until incorporated. Stir in the 
chocolate chips.
Press the dough into a 
thin, even layer in the pre-
pared pan. I like to cover 
the dough with a sheet of 
parchment or wax paper 
and use a small rolling pin 
or heavy can to quickly and 
evenly spread the dough. 
(Dough can only be pressed 
as thin as the thickness of 
the chips).
Bake about 25 minutes or 
until golden.
Either cut into uniform 
pieces while still warm (I 
like to use a pizza cutter), or 
cool completely and break 
into pieces with your hand 
to create uneven shards of 
cookie brittle. Store by itself 
(don’t put with other cook-
ies), in an air-tight container 
for up to two weeks. Makes 
12 or more servings. 

