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Dried Fruit Compote
Dried Fruit Compote
By Jamie Stolper @ 3:07 PM :: 5500 Views :: 551 Comments :: :: All, Salads, Holidays, Pareve, Vegetarian
This is one of those dishes where proportions and even ingredients can be left up to the cook.  Use the fruits, liquids, and spices that you prefer.  Add extra sugar if you like a sweeter compote and extra water, juice, or wine if you like more liquid.  You can even reheat it just before serving and add berries or other fresh fruit (cook for just a minute or two) to make it more colorful and fresh-tasting.  Compote is quite versatile - serve it alone in small bowls for dessert, with vanilla ice cream, or spooned over pound cake or sponge cake
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Cranberry Orange Angel Food Cake
Cranberry Orange Angel Food Cake
By Jamie Stolper @ 2:54 PM :: 9579 Views :: 462 Comments :: :: All, Desserts, Holidays, Vegetarian

This is a great cake to make when you want something different and festive, yet not too heavy or rich.  The white angel food cake, with the red whole cranberries and flecks of orange zest throughout, looks beautiful.  This is a perfect dessert for Thanksgiving, to augment the usual pie offerings.  Your guests watching their weight or their cholesterol – or those who have consumed too much turkey! – will be grateful.  The glaze is decorative and very sweet; for something more simple, just sprinkle the cake with powdered sugar.

 
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Couscous with Dried Fruits and Pistachios
Couscous with Dried Fruits and Pistachios
By Brenda Freishtat @ 2:50 PM :: 4927 Views :: 414 Comments :: :: All, Salads, Entrees / Main Courses, Holidays, Vegetarian

Healthy and really delicious!  This recipe came from my friend Nancy Arkuss.

 

Food Editor's Notes:  I originally tried this recipe when I was looking for something different that might be appropriate for Purim.  This is a Sephardic-style recipe with fruits and nuts, certainly appropriate for the holiday, but an absolutely delicious side dish for any time of year.  It is incredibly easy to make as well, and very healthy.  What more could one ask for?  You can leave out the nuts and raisins if you wish (my son's preference), but they add not only extra flavor and textures, but color as well.  I used dates, left the nuts in halves and wholes instead of chopping, and I didn't feel that salt and pepper were even necessary.  Enjoy!

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Cheese Kugel
Cheese Kugel
By Carol Rosenstock @ 2:49 PM :: 9401 Views :: 479 Comments :: :: All, Entrees / Main Courses, Holidays, Passover, Dairy, Vegetarian

This is a recipe that a friend gave me a few years ago.  I add raisins to it and think it makes a great lunch or dairy dinner with a salad.  It is very rich and creamy.

Food Editor's Notes:  This is one of our 2006 Passover Recipe Contest winners!  You won't believe how light and fluffy (yet still rich and creamy) a Passover kugel can be!  This is basically a sweet cheese noodle kugel without the noodles.  The farfel helps to hold it together, but doesn't make it dense or heavy.  This is a sweet treat – it comes out of the oven a beautiful golden brown and puffed up high.  It's best served like this, right from the oven – perfect for a brunch or company supper - but it's also wonderful reheated for breakfast, lunch, or a special snack.

 
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Cheese Blintzes
Cheese Blintzes
By Jamie Stolper @ 2:48 PM :: 4113 Views :: 391 Comments :: :: All, Entrees / Main Courses, Holidays, Dairy, Vegetarian

Cheese blintzes are delicious and are much easier to make than most people imagine. The crepe batter mixes up in a minute and each pancake slips out of the pan in just about the same amount of time. The filling is also a snap to mix up and the forming of the blintzes is easily learned and quick work.

Small blintzes may be served as hors d’oeuvre, but I prefer to make larger ones and serve them as a main course, topped with sour cream. My mother eats them sprinkled with sugar, but I think this recipe produces blintzes which are sweet enough on their own. Of course blintzes may also be served for dessert, with or without a fruit topping or cinnamon and sugar. If you like blintzes that are less sweet, reduce the amount of sugar in the filling.

Blintzes are often served on Shavuot, as it is traditional to eat dairy foods on this holiday. But do yourself and your family a favor and make these filling, nutritious bundles more than once a year. They freeze well, and will be a welcome treat for any meal of the day!

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Charoset (Traditional)
Charoset (Traditional)
By Jamie Stolper @ 2:47 PM :: 6925 Views :: 307 Comments :: :: All, Salads, Holidays, Passover, Vegetarian

This is your basic, Ashkenazic-style charoset. I always leave this for the afternoon before the first seder and make it a project with one or more of my sons. They enjoy tasting it as we go along and adjusting for their preferred ratio of apples, nuts, cinnamon, and wine. We make more than enough for the two seders, because we like to nosh on it all week.

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Colorful Corn Salad
Colorful Corn Salad
By Jamie Stolper @ 6:56 PM :: 2264 Views :: 104 Comments :: :: Salads, Holidays, Pareve, Vegetarian

One of my most favorite foods is sweet corn, freshly picked and steamed.  It almost seems a shame to me to use the corn in dishes where other ingredients may mask its wonderful flavor.  But I wanted to come up with something else that would highlight fresh corn, keeping its flavor at the fore, but allowing the dish to be prepared in advance and also to be easier to eat for some folks.  I surprised myself by creating this dish, one I couldn't stop noshing on.  I will certainly make this again, especially for picnics, barbecues, and other casual gatherings where flavor, appearance, and ease of preparation and serving are the priorities.  This is delicious and healthy – I even enjoy it without the dressing!

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Confetti Vegetable Kugel
Confetti Vegetable Kugel
By Norene Gilletz @ 6:53 PM :: 8624 Views :: 258 Comments :: :: All, Holidays, Passover, Vegetarian

Food Editor’s Note: I have made this vegetable kugel with both sweet potatoes and white potatoes and both were delicious. As a potato kugel lover, however, I have to admit I preferred the one with white potatoes (and a bit less black pepper). The added vegetables and seasonings give it color and a unique flavor. I was a bit absent-minded when I made this and used the shredding disc in my food processor, instead of the grating disc, but the kugel came out beautifully just the same. This is an interesting and healthy side dish to serve a crowd, especially during Passover, when you want something traditional (what’s more traditional than a potato kugel!), yet different. I suggest using a 10 by 15-inch glass casserole dish. Serve the kugel immediately or reheat in the oven to retain its crispiness.

This recipe is from Norene’s cookbook MealLeaniYumm! Norene is also the author of one of my all-time favorite cookbooks, The Pleasures of Your Processor, which she has recently updated and retitled The Food Processor Bible (see footer for more information). All her cookbooks are kosher, provide practical details (about freezing, for example), and are generally informative and easy-to-use.

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Cold Fresh Tomato and Corn Soup
Cold Fresh Tomato and Corn Soup
By Jamie Stolper @ 6:46 PM :: 9369 Views :: 278 Comments :: :: All, Soups, Dairy, Pareve, Vegetarian
This recipe has been adapted from one found on the Internet and credited to Bon Appetit in 1992. It is a variation of gazpacho, with the addition of sweet corn for added flavor, texture, and color. Make sure to serve it very cold!
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Charoset (Traditional)
Charoset (Traditional)
By Jamie Stolper @ 5:56 PM :: 3793 Views :: 338 Comments :: :: All, Holidays, Passover, Pareve, Vegetarian

This is your basic, Ashkenazic-style charoset. I always leave this for the afternoon before the first seder and make it a project with one or more of my sons. They enjoy tasting it as we go along and adjusting for their preferred ratio of apples, nuts, cinnamon, and wine. We make more than enough for the two seders, because we like to nosh on it all week.

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