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Vegetarian Lasagna
Vegetarian Lasagna
By Norene Gilletz @ 4:31 PM :: 5550 Views :: 257 Comments :: :: All, Entrees / Main Courses, Holidays, Dairy, Vegetarian

Food Editor's Note:

Food Editor’s Note: I love this lasagna! Its title in Norene’s cookbook is Luscious Lasagna, and the name couldn’t be more apt. The other great thing about this dish is how healthy it is for a lasagna, chock full of all kinds of vegetables. You can make the sauce on one occasion and refrigerate or freeze it until you are ready to assemble the lasagna. This is a great dish for a family dinner or informal get-together with friends. Prepare it in advance, but cook it just before serving - it will be puffed and golden and smell heavenly.

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Lemon Mergingue Pie
Lemon Mergingue Pie
By Judy Rosenberg @ 4:26 PM :: 7146 Views :: 260 Comments :: :: All, Desserts, Entrees / Main Courses, Dairy, Pareve

Food Editor's Note:

This is a delicious dessert when you want something different, dramatic, and not too heavy. The combination of crisp crust, sweet-tart filling, and airy meringue is truly a satisfying combination. Judy’s version is very reliable - the filling sets up beautifully and the meringue is just the right consistency. You will need to make this dessert at least eight hours in advance, but the actual preparation time is less than an hour if you use a store-bought pie crust that you bake at home. This is a winner!

 
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No-Cook Lazy Day Beet Borscht
No-Cook Lazy Day Beet Borscht
By Norene Gilletz @ 4:19 PM :: 5080 Views :: 216 Comments :: :: All, Salads, Entrees / Main Courses, Dairy, Vegetarian

Food Editor’s Note: Food Editor’s Note: This is a great summer soup from Norene Gilletz, author of several popular kosher cookbooks. The borscht is easy to make, cold and refreshing, and beautiful in appearance. Serve it in glass mugs for an elegant presentation. This recipe took no more than ten minutes to prepare from start to finish. Traditional borscht recipes call for sour cream as the dairy ingredient, but Norene has substituted buttermilk - it is healthier, the texture is smooth and creamy, and the taste is wonderful. The borscht aficionados in my family gave it their seal of approval! [Norene lives in Canada, so I have adjusted the amounts in Norene’s original recipe to correspond to U.S. measurements and packaging. You can easily double this recipe to serve a crowd or to have on hand in the fridge for quick lunches.]

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Israeli Frozen Halvah Parfait
Israeli Frozen Halvah Parfait
By @ 4:08 PM :: 29297 Views :: 23 Comments :: :: All, Desserts, Holidays, Dairy

Food Editor's Notes:
 
If you are looking for a unique dairy dessert, this is it!  The creation of Israeli chefs Tsachi and Linda Buchester, it has been widely copied both in Israel and Europe, but we have yet to see it at restaurants in the United States.  It is similar to an ice cream, cold and creamy with a distinct flavor of sesame.  If you enjoy halvah, tahini, and the like, you will enjoy this dessert.  Even those who don't appreciate halvah, like my son, will delight in the cold creaminess of this unusually-flavored frozen confection.  Just call it "Israeli Frozen Parfait," serve it with a few bright-colored berries and some whipped cream, and it will be a big hit!
 
This recipe says to serve the parfait in slices.  You will have to use a knife to loosen the parfait from the sides of a pan, and a small knife or flexible spatula to remove it.  Or, as suggested in a similar recipe in Joan Nathan's book The Foods of Israel Today, spoon it into glass parfait cups and drizzle it with a little amaretto, kirsch, or the brandy of your choice.  You can also toast one cup of roughly chopped nuts, fold half into the parfait before freezing, and sprinkle the other half on top when serving.  This is a great dessert for company – although it takes about an hour to make, it will be done well ahead of time, leaving you free for other tasks or pleasures.  Enjoy!

 
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Homemade Ice-Cream Sandwiches
Homemade Ice-Cream Sandwiches
By @ 4:07 PM :: 22335 Views :: 30 Comments :: :: All, Desserts, Holidays, Dairy

This is a fun summer dessert that appeals to both kids and adults. The sandwiches can be made in advance and stored in the freezer, wrapped individually, or assembled just before eating. My husband David makes an open-faced sandwich for himself as a summertime bed-time snack, just by scooping a tablespoon of vanilla ice cream onto a home-made chocolate chip cookie. They are very hard to resist!

 
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Hungarian Potatoes
Hungarian Potatoes
By Babs Glazier @ 4:06 PM :: 9123 Views :: 144 Comments :: :: All, Salads, Entrees / Main Courses, Holidays, Dairy

This is a potato casserole that my Hungarian mother always made and was a family favorite.  One year it occurred to me that it was perfect for Passover.  I didn't really have the recipe written down so I tried my best to create it.  It is actually better reheated the second day.  My mother mixes it up before reheating so more parts get crispy.  I like how it looks, though, so I leave it as is.

 

Food Editor's Note:  This is the winner of the Passover 2003 ShalomBoston.com Recipe Contest!  It is a delicious departure from the typical potato dish – satisfying and creamy, with the unexpected added taste of eggs and a bit of tang from the sour cream.  With a few simple ingredients and easy instructions, this is a great addition to our recipe file.  Serve the potatoes as a side with a fish entree or with a salad for a complete main course.

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Hamantaschen (Yeast Dough)
Hamantaschen (Yeast Dough)
By Rosalie Weiner @ 3:55 PM :: 11019 Views :: 349 Comments :: :: All, Desserts, Holidays, Dairy

Food Editor's Notes:

This is a recipe for the Eastern European raised dough hamantaschen, the original form of this Purim treat. It takes a little bit longer to make than the cookie dough hamantaschen, but if you like a soft, chewy texture, this is the one for you. Hamantaschen will keep, covered at room temperature, for a few days (or you may freeze them).

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German Apple Pancake
German Apple Pancake
By Samuel Stolper @ 3:31 PM :: 11621 Views :: 386 Comments :: :: All, Holidays, Dairy

This is a slightly adapted version of a recipe I got when I attended a summer cooking class when I was in middle school.  Because of this, the instructions are very clear, so that even novices in the kitchen will be successful.  I have made this dish for family and friends many times, always to rave reviews, and I sometimes even make it just for me.  It is definitely best when served and eaten immediately upon removal from the oven, but leftovers surely won't go to waste.

 

Food Editor's Notes:  This is a fabulous dish for company or a special breakfast or brunch.  It is easy to make and looks very dramatic.  The pancake rises in swells as it bakes and looks gorgeous when it first comes out of the oven.  It will begin to settle as it cools, so serve quickly.  Bake the pancake on a rack in the middle of the oven – any higher and the peaks may hit the upper burners!  I usually place a serving of the pancake on each plate and then spoon some of the apples over it.  It can also be served with berries (delicious with strawberries in syrup!), or just cinnamon and sugar, instead of the apples.  My youngest son likes it with maple syrup! 

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Fresh Corn Chowder
Fresh Corn Chowder
By Jamie Stolper @ 3:20 PM :: 3154 Views :: 135 Comments :: :: All, Soups, Entrees / Main Courses, Dairy, Vegetarian
This recipe is adapted from one in Mollie Katzen's cookbook classic The Enchanted Broccoli Forest (Ten Speed Press, 1982, new edition 1995), a treasure of vegetarian recipes. It is thick and rich and brimming with vegetables and flavor. You can substitute milk for the cream (or evaporated milk, as does Mollie) if you'd like a thinner soup. Use Sweet Corn, Tomato, and Basil Broth for stock, instead of water, and you will be well rewarded. This is absolutely fantastic, as a first course or entrée!
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French Onion Soup
French Onion Soup
By Sue Friedman @ 3:19 PM :: 4050 Views :: 242 Comments :: :: All, Soups, Entrees / Main Courses, Dairy, Pareve

The following recipe is best if made with either Vidalia onions (when in season) or large, yellow Bermuda onions. It’s fun to serve this soup in individual ovenproof crock-pots. I like to top it off with melted Gruyere, but any variety of Swiss cheese works well. This recipe is relatively fast to prepare even though it has so many ingredients … just be prepared for teary eyes!

 

Food Editor's Notes:

Onion soup is typically prepared with beef broth. As the laws of kashruth do not permit meat and dairy products to be eaten together, I have substituted vegetable broth for the beef broth. I use the vegetable broth recipe from The New Basics Cookbook (by Julee Rosso and Sheila Lukins, Workman Publishing, 1989). It is rich and flavorful, low in salt, and substitutes easily in any recipe calling for chicken or beef stock. Because it has lots of pepper in it already, I do not add the ground pepper called for in the soup recipe, except at the end to taste. My family loves this soup, especially my 8-year-old, who will eat it for breakfast, lunch, dinner, or snack!

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