42 | SEPTEMBER 29 • 2022 
 
 
 
 

COOL PEACH SOUP 
(DAIRY)
Serves 4-6
Cook’s Tips:
*May use 4 small mangoes 
instead.
*Kefir is fermented milk 
similar to a thin type of 
yogurt.

Ingredients:

4 large peaches, pits removed 

and sliced

1 cup orange juice

1 Tbsp. fresh-squeezed lemon 

juice

1 cup peach kefir

1 rib celery, sliced

2 Tbsp. finely shredded mint or 2 

tsp. dried

Directions: 
Place all ingredients, 
except the mint, into a 
blender or food processor. 
Purée, stir in the mint and 
chill. Serve in small bowls 
or glasses.

NORWEGIAN HERRING 
SALAD (DAIRY)
Serves 6
Cook’s Tips:
*May be prepared 1-2 days 
ahead and stored in fridge.
*Top the bowl of herring 
salad with sliced hard-
cooked egg.

Ingredients:

1 jar (12 ounces) pickled herring 

tidbits with onions, drained

1 small baked potato, peeled and 

cut into ¼-inch chunks

1 sweet apple, peeled, cored and 

cut into ¼-inch chunks

2-3 Tbsp. plain yogurt

2 Tbsp. snipped dill, packed

Directions: 
Snip the onions into ½-inch 
pieces. Place in a bowl 
with herring tidbits and 
remaining ingredients. Stir 
lightly to mix. Cover and 
refrigerate until ready to 
serve.

POTATO PESTO SOUFFLÉ 
(DAIRY)
Serves 8-10
Cook’s Tips:
*Recipe may be doubled 
by baking in a 13- by 9- by 
2-inch dish.

Ingredients:

10 potato blintzes

1½ cups frozen sugar snap peas, 

thawed (optional)

½ medium onion, thinly sliced

3 Tbsp. butter or margarine

½ cup bottled pesto

3 eggs

1 cup sour cream

½ tsp. minced garlic

½ tsp. freshly ground pepper

2 Tbsp. Parmesan cheese

Directions:
Preheat oven to 350 
degrees. Spray a 9-inch 
square baking dish with 
nonstick cooking spray. 

Arrange the blintzes in 
one layer in prepared dish. 
Scatter the snap peas (if 
using) and onions over the 
blintzes. Set aside.
In a medium bowl, 
melt the butter in the 
microwave. Add the pesto, 
eggs, sour cream, garlic 
and pepper. Mix well. Pour 
over the blintz mixture. 
Sprinkle with Parmesan 
cheese. 
Bake in preheated oven 
for 1 hour or until puffed 
and nicely brown.
Serve hot or at room 
temperature.

FIGS IN POMEGRANATE 
SYRUP (PAREVE)
Serves 6-8
Cook’s Tips:
*Fresh figs may be used for 
dried figs. No need to soak 
or microwave.
*Substitute 1 tsp. ground 
cinnamon for a cinnamon 
stick.
*May prepare 1-2 days 
ahead and refrigerate.
*Pomegranate juice is 
available in supermarkets.

Ingredients:

1 lb. dried figs

1 cup golden raisins

1½ cups pomegranate juice

½ cup kosher white wine (Pinot 

Grigio or Sauvignon Blanc, for 

instance)

2 Tbsp. fresh-squeezed lemon 

juice

3 Tbsp. water

Cinnamon stick

3 thin slices of ginger root, about 

1-inch diameter

2 Tbsp. honey or to taste

Directions:
Place figs in a bowl and 
cover with hot water. 
Microwave for 3 minutes at 
high heat. Drain well.
Place in a saucepan with 
raisins, pomegranate juice, 
wine, lemon juice, water, 
cinnamon stick, ginger root 
and honey. Cover loosely.
Simmer for 30 minutes or 
until dried figs are plump. 
Sweeten to taste. Chill.
Remove cinnamon stick 
and ginger before serving.

SIMPLE ESPRESSO MOLD 
(PAREVE)
Serves 6-8
Cook’s Tips:

OUR COMMUNITY
HIGH HOLIDAYS

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