1 cup plus 2 Tablespoons flour
3 Tablespoons sugar
6 Tablespoons butter
1 egg
1/2 teaspoon vanilla

1 pound ricotta cheese
1/2 pound cream cheese
3 Tablespoons flour
1/2 teaspoon salt
1 teaspoon vanilla
grated zest of 1/2 lemon
2 eggs
4 egg whites
3/4 cup sugar
3/4 cup crushed pineapple, drained
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1.    Preheat oven to 300F and butter the bottom and sides of a 10″ spring form pan.

2.    Place the flour and sugar in a processor and pulse on and off to combine.  Cut the butter into 6 pieces and add to the work bowl.  Pulse the machine until the mixture looks like coarse meal.

3.    Combine the egg and the vanilla in a small dish and add it to the work bowl with the processor running.  As soon as a ball of dough begins to form, stop the processor and remove the dough.

4.    Roll the dough 1/4 inch thick and, using the bottom of the pan as a pattern, cut out a 10 inch circle.  Place the dough in the pan, prick it with a fork, and then bake for 15 minutes.  Cool.

5.    Drain the ricotta and place the 2 cheeses in the processor work bowl and process until mixture is smooth.  Add the flour, salt, vanilla, lemon zest and 2 eggs and process until smooth.  Pour into a bowl.

6.    In another bowl, beat the egg whites with the sugar until stiff, but shiny.  Fold into the cheese mixture.

7.    Spread the drained, crushed pineapple over the crust and gently pour the cheese mixture over the pineapple.  Bake for 45 minutes or until cake is fairly set.  Cool and serve.

Here is a dish that anyone could celebrate with the richness of the barley and cheese brightened with the taste of quickly cooked spring asparagus and fresh lemon zest.

2 ¾ cups vegetable broth, or water and 1 Telma vegetable bouillon cube
1/8 teaspoon saffron threads, slightly crumbled
10 asparagus, tough ends removed
2 tablespoons extra virgin olive oil
1 medium onion, diced into ¼ inch dice
2 cloves of garlic, finely minced
1 cup pearled barley
½ cup white wine, Pinot Grigio, Sauvignon Blanc, Viognier
½ teaspoon kosher salt, or to taste
15 grindings of black pepper, or to taste
Finely grated zest from ½ lemon (about 1 teaspoon)
1-2  tablespoons unsalted butter-optional
½- ¾ cup grated fresh Parrano or Parmesan cheese
¼ cup toasted, slivered almonds (1 tablespoon set aside for garnish)
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1.    Combine the broth and the crushed saffron threads in a 1 quart pot and bring to a simmer.

2.    Meanwhile, remove the tough ends of the asparagus, wash, and cut the stalks on the diagonal into ½ inch pieces reserving 1 ½ inches of the tip.

3.    When liquid is simmering drop in the asparagus stalk pieces and blanch for 2 minutes until bright green and slightly tender.  Remove with a slotted spoon to a small glass bowl. Add the tips to the simmering broth and cook for 1 minute.  Remove from broth and add to the glass bowl. Set aside 5 tips for garnish.  Keep broth warm while you prepare the barley.

4.    Heat a 3 quart saucepan over high heat for 10 seconds.  Add the extra virgin olive oil and heat for 10 seconds.  Add the onion and garlic and reduce heat to medium.  Sauté mixture until onions are slightly golden but do not let garlic burn.

5.    Add the barley and stir to coat with the onion mixture and oil.

6.    Add the wine and stir constantly until the wine is absorbed.  Add all of the simmering broth, stir, and then cover and reduce heat to low.  Stir the barley mixture every 5 minutes or so to prevent sticking and burning.  If all the liquid has been absorbed and the barley appears too hard and/or dry, then add another ¼ cup of water and cook for another 5 minutes.  The barley will be firm, but tender after 30-35 minutes.

7.    Remove the pot from the heat and stir in the salt, pepper and lemon zest until well combined.

8.    Gently mix the butter (if using) and grated cheese into the barley mixture and when evenly distributed and melted add the almonds and the asparagus pieces MINUS  the 5 asparagus tips that were set aside.

9.    Immediately serve the barley risotto in a nice dish garnished with the reserved tablespoon of almonds and the 5 remaining asparagus tips.

For centuries Jewish cooks have told stories with their food preparation.  Two tubes of pasta or filled crepes (blintzes) placed side by side on a plate  resemble the Torah scrolls which were given to Moses on Mount Sinai and we  celebrate the giving of the Torah on Shavuot.

Manicotti with Tomato Sauce

THE SAUCE:
4 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons chopped parsley
1 28 ounce can recipe ready tomatoes
1 8 ounce can tomato sauce
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 teaspoon or more sugar to taste

THE MANICOTTI:
1 box manicotti shells
1 pound ricotta
1/2 pound mozzarella, diced into 1/4 inch cubes
1/3 cup freshly grated Parmesan cheese
1/4 cup finely chopped parsley
2 teaspoons sugar
2 eggs, beaten
Salt and freshly ground black pepper to taste
Generous pinch of nutmeg
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1.    To make the sauce, heat a 3 quart saucepan over high heat for 15 seconds.  Add the olive oil and heat for 10 seconds.  Add the onions to the hot oil and sauté for 3 minutes.  Add the garlic and sauté the mixture until lightly golden. Do not allow garlic to burn or sauce will be bitter.

2.    Add the remaining sauce ingredients and simmer uncovered for 20-30 or until sauce is thick.

3.    Meanwhile, cook the manicotti shells according to package directions.  Drain and pour cold water over the shells.  Let them sit in the water while you make the filling.

4.    Combine all of the ingredients for the filling in a bowl.

5.    Place a large, plain (#6) tip into a 14 inch pastry bag.  Fold the top of the bag downward to create a 4 inch cuff around the top of the bag. Rest the bag in your hand with your fingers underneath the cuff and the tip touching the countertop. Spoon the filling into the bag.  Unfold the cuff up to enclose the filling.  Bring the top edges together and pleat them closed so no filling oozes out the top.  Place the bag in the crook between your thumb and forefinger and twist the bag until the cheese mixture tightly fills the bag near the tip.

6.    Holding a drained tube in your other hand, place the tip of the bag inside of the tube and squeeze filling the tube from the center out.  Turn the tube around and fill the remaining half of the pasta.

7.    Place some of the sauce in a 13 x 9 baking dish.  As you fill the manicotti, place them in the dish.  When all manicotti are filled, pour the remaining sauce on top, sprinkle with extra Parmesan cheese, and bake for 30 minutes at 350F or until bubbling.

Ingredients

• 1 pound fish fillets, skin removed (salmon, sea bass, halibut, or black cod)
• 1/4-cup soy sauce
• 1 Tablespoon light brown sugar
• 6 ounces regular (not lite) beer
• 2 large cloves garlic finely minced
• 1 cup pecans, coarsely chopped
• 2 Tablespoons flour
• 1/4 teaspoon salt
• Freshly ground black pepper to taste
• 2 Tablespoons extra virgin olive oil
• 1 Tablespoon unsalted butter
• 4-6 flour tortillas

Preparation Instructions

1. Cut the fish into 1- inch thick strips.

2. Combine the soy sauce, brown sugar, beer and minced garlic in a Pyrex loaf pan or small casserole. Add the fish and marinate for no more than 1 hour.

3. Combine the chopped pecans, flour, salt and pepper on a plate. Firmly press all sides of the fish into the pecan mixture to coat well.

4. Preheat the oven to 400F.

5. Heat a cast iron skillet over high heat 20 seconds. Add the olive oil and butter and heat until the butter is melted and bubbling.

6. Reduce the heat to medium high if the mixture begins to smoke, and add the fish fillets to the pan. Cook on one side for 1-2 minutes until nuts are golden brown.

7. Flip fish over and then place the entire frying pan in the oven and bake for 5 minutes more or until fish is firm but still springy.

8. Cut the fish pieces in half, if desired and then serve on a flour tortilla with some pineapple salsa and Ancho chili –Margarita mayonnaise.

PINEAPPLE MINT SALSA

1/2 ripe pineapple, peeled cored and cut into small dice
1/2 jalapeno pepper, seeds and inner ribs removed, finely diced
1/3 cup finely diced red onion
1 Tablespoon finely minced Mexican Mint Marigold (or Tarragon)
1 Tablespoon finely minced fresh Mint
Juice of half a lime
Pinch of sugar (optional if pineapple isn’t sweet)

1. Combine all of the ingredients in a small serving bowl and refrigerate until needed.

ANCHO CHILI, MARGARITA MAYONNAISE

1/4 cup Hellmann’s mayonnaise
1 teaspoon Tequila
1/2 teaspoon Grand Marnier or Triple Sec
Fresh lime juice to taste
1/8 -1/4 teaspoon McCormick Ancho chili powder

1. Whisk the mayonnaise in a small bowl until smooth and then add the remaining ingredients and stir to combine.

8 ounces cream cheese

8 ounces SALTED butter

2 cups all purpose flour

Confectioner’s sugar

1/2-cup sugar

2 teaspoons cinnamon

1/2-cup raisins

1/2-cup walnuts, chopped

1.  Cream the cheese and butter together on high speed with an electric mixer until well combined and light and fluffy (the mixture should feather out from the edge of the bowl).  Scrape down sides of bowl.

2. Add flour and turn your mixer on and off only until dough looks like the flour has been incorporated. Remove the dough from the bowl and lightly toss it on a smooth surface until it forms a compact mass.

2.  Divide mixture into 8 cylinders and refrigerate until dough is firm.

3. Combine the sugar, cinnamon, raisins and walnuts in a bowl.  Set aside.

4. Roll each portion of dough onto a board that is heavily “floured” with confectioner’s sugar.  Roll out into a 6 x 9 inch rectangle.

5.  After the dough is rolled out sprinkle with some of the sugar/nut mixture. Roll covered dough into a log from the long side. Pinch the bottom seam together and tuck the ends slightly under.

6.  Cut filled logs into 8 or 9 pieces and place on an ungreased or parchment lined cookie sheet.

7.  Bake in a 350F oven for 15 to 20 minutes or until golden.  Cool completely before freezing.

MOHNBRODT

3 3/4 cup flour

2 Tablespoons cornstarch

1 teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon salt

2 Tablespoons poppy seeds

1 cup sugar

1 cup peanut oil

3 eggs

Zest 1 lemon, grated

2 teaspoons lemon juice

1 ½ teaspoons vanilla

1Tablespoon sugar

1/2 teaspoon cinnamon

2. Cream sugar and oil on high speed until light and fluffy.  Add eggs, zest, juice, and vanilla and mix until thoroughly combined.

3. Stir in flour mixture and mix well.

4. Lightly oil your hands and then divide dough into four portions.  Lightly handle each portion as you form a loose log that is about 10 inches long and 2 inches wide.  Place 2 logs on each parchment paper lined cookie sheet. Gently shape the soft dough into a uniform log that is now probably 12 inches long.

5. Sprinkle the tops of the loaves with the cinnamon and sugar mixture.

6. Bake at 350F for 20 minutes, or until edges are golden brown,.

7.Remove the loaves from the oven.  Let cool for 5 minutes.  Slice horizontally into 1/2 inch cookies.  Place cut side up and bake for another 5 minutes.  Turn cookies over and bake for another 5 minutes.  Cool and then store in air tight container for 2 weeks or freeze.

This is a very easy recipe, especially because you don’t have to make the dough from scratch.  I have given you detailed steps but in no time all of the cookies can be prepared.

Purchased puff pastry sheets are pareve so this can be served with tea after a meat meal.

EASY PALMIERS

1 17.3 ounce box of puff pastry sheets

Granulated sugar

1. Remove the two frozen sheets of dough from the box and defrost at room temperature for 20-30 minutes.

2. Spread about ¾ cup of sugar over a pastry board or countertop and press the sugar into both sides of one sheet.

3.Roll the sheet lengthwise on the sugar surface until the dough is slightly thinner and about 16 inches long.  Do not change the width of the sheet.

4.Find the center of the dough on the long side and make a little mark with a knife.

5. Starting from each short end, tightly roll up the dough so that each side meets in the middle.  Wrap with plastic wrap and freeze for 30 minutes.  Repeat the procedure with the other sheet of dough.

6.When ready to bake, line a cookie sheet with parchment paper or foil lightly   sprayed with cooking oil.

7.Slice the dough into ½ inch slices.

8.Use a rolling pin to gently roll each slice-cut side down- in the sugar until the dough is about 1/8 inch thick.  Turn the dough over and coat the other cut side with sugar and then place it on a cookie sheet.

9.Repeat the rolling and coating of each slice and place it on the cookie sheet with about 1 ½ inches between pastries.

10. Place in a preheated 400’F oven and bake for 12- 15 minutes or until the bottom and sides of the cookies are caramelized.

11.  Remove sheets from the oven and gently turn the cookies over using two spatulas.

12.  Return to the oven and bake for another 3-5 minutes until tops are golden.

13. When thoroughly cool remove from sheets and store in an airtight container for a week or freeze until needed.

HAMAN’S “EARS”

2 cups all purpose flour plus additional for rolling

2 Tablespoons sugar

¼ teaspoon salt

½ teaspoon baking powder

1/3 cup milk

1 egg

1 egg yolk

2 Tablespoon olive oil

2 Tablespoons Brandy

1 ½ teaspoons vanilla

Vegetable oil for frying

Confectioner’s sugar

1. Combine the first four ingredients in a mixing bowl. Set aside.
2. Combine the remaining ingredients in a small bowl and whisk together until well combined.  Proceed immediately to add this mixture to the flour and stir by hand or machine until soft, slightly sticky dough is formed.
3. Turn out dough onto a generously floured board and gently knead the dough for 15 strokes to form a soft ball of dough.  Cover with the inverted used mixing bowl and let the dough rest for ½ hour.
4. Divide the dough in half and roll one half on a moderately floured board until it is very thin 1/16^th of an inch and almost transparent.
5. Pour three inches of oil into a deep pot or fryer and heat to 375’ F.
6. Cut strips of dough that are about 4 inches in length by 1 inch.  As you lift up each strip the dough will stretch a little; this is o.k.  Bring the two ends of dough together and lightly press them to form a sagging O.
7. Fry dough 3 or 4 pieces at a time until golden. Drain on crumpled paper towels.
8. When all the dough is fried, place on a serving tray and sprinkle liberally with Confectioner’s sugar while still warm.  Serve.

4 Tablespoons margarine (you can use butter if you are not kosher)
2 Tablespoons curry powder
1/4 cup dry white wine
2-3 pounds chicken wing drummettes or chicken cut into 1/8ths
1 cup mango chutney
1/4 cup shredded coconut
1 Tablespoon finely chopped scallion
2 Tablespoons finely chopped peanuts

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1.    Melt the margarine in a saucepan and stir in the curry powder.  Cook for 2-3 minutes and add the wine.  Remove from heat.

2.     Remove any excess fat from the chicken parts.  Wash and pat dry.  If using whole wings, discard the tip and cut the two bone section and drummettes apart.

3.    Place the chicken parts in a roasting pan and baste with the curry sauce.  Bake for 20 minutes in a 350F Oven.

4.    Chop up any large pieces of mango in the chutney and then spread the chutney over the chicken parts.  Bake for 30 minutes or until chicken is tender.

5.    Place the chicken on a serving platter and reduce the sauce by 1/3.

6.    Pour the sauce over the chicken and sprinkle with the coconut, scallions and peanuts.  Serve.

NOTE:  May be made in advance and reheated in the microwave or oven.  Garnish with the coconut, scallion, and peanuts only after reheating and before serving.

MOROCCAN COUSCOUS WITH DRIED FRUITS AND NUTS

8 ounces Israeli couscous
2 Tablespoons unsalted butter or pareve margarine
1/4 -cup sugar
1/2 teaspoon cinnamon
1 7-ounce package of chopped mixed dried fruit, or 1½ cups assorted dried fruits
1/3 cup whole almonds, roasted and coarsely chopped
2 Tablespoons pine nuts, lightly roasted
1/3-cup water or milk with 1 drop of almond extract added
Cinnamon and medjool date halves for garnish
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1.    Cook couscous according to package directions.  Drain and place in a large mixing bowl.

2.    Melt the butter in a 1 cup bowl.  Add the sugar and cinnamon and stir to combine.  Pour the mixture over the couscous to coat thoroughly.

3.    Add the dried fruit and toasted nuts.

4.    Mix the teaspoon of almond extract into the water or milk and then add just enough to moisten the couscous.  Do not add too much or the mixture will be runny.

5.    Pile the couscous into a pyramid shape on a clean serving platter.  Sprinkle with additional cinnamon and garnish with the medjool date halves.

Serves 10 or more people as part of a holiday buffet.

Tina’s Tidbit:

• An 8 ounce box of couscous contains more than a cup of couscous so add more water to the pot to keep the proportion of liquid to couscous consistent

• If you need to make the couscous in advance, stop after step two and refrigerate the couscous.  When ready to complete bring to room temperature or warm in a microwave for a minute before proceeding to step 3
• If you prefer to serve this pareve, use water or coconut milk for the milk and pareve margarine for the butter