By Chef Zissie
• 1 roll goat cheese
• 2 tablespoons honey
• 1 tablespoon craisins
• 1 tablespoon Fresh thyme
• 1 tablespoon sundried tomato, chopped Directions:
1. Slice cheese carefully and place on wooden board or cheese plate.
2. Drizzle honey over each piece.
3. Place toppings on top.
4. Serve with crackers, apples, or just as is. You can add any toppings you wish just don’t forget to add the honey first!
Notes and Tips:
I used goat cheese but if you don’t like goat cheese, use fresh mozzarella, brie, or even feta cheese.
By Jack Silberstein
Yields: 10 servings
• 2 cups red wine, such as merlot
• 1 pineapple, diced
• 1 mango, diced
• 2 cups orange juice
• ¼ cup lemon juice
• ¼ cup grapefruit Juice
1. Combine all ingredients in a large pitcher. Stir well and serve.
By Uriel Shtern
• 2 bell peppers
• 3 tomatoes
• 2 onions, diced
• 3 cloves garlic, minced
• 1 red chili pepper, finely diced
• 3 tbsp. oil
• ½ cup canned diced tomatoes
• 1 tsp. salt
• 1 tsp. brown sugar
1. Roast the peppers for 10 minutes at 375°F (190°C). Peel and dice.
2. Boil a pot of water. Cut two slits in the shape of an “x” on the bottom of each tomato. Drop the tomatoes into the water for 2 minutes, and then transfer them to a bowl of ice water for 2 minutes. Peel and dice.
3. Heat the oil in a skillet. Saute the onions, garlic and chili pepper. Add the diced bell pepper, tomatoes and canned tomatoes. Simmer 15 minutes. Season with salt, pepper and brown sugar. Simmer another 15 minutes.
4. Serve with fresh bread, challah or pita.
By Moran Pinto
• 1 eggplant
• 3 cloves garlic, crushed
• 2 tbsp. mayonnaise
• ¼ tsp. salt
1. Roast the eggplant over a stove-top burner, rotating so that all sides are equally charred.
2. Set the eggplant aside to cool.
3. Peel and mince the eggplant. Add the garlic, mayonnaise and salt. Serve with challah or pita bread.
By Uriel Shtern
• 1 lb. white mushrooms
• 2 eggs
• 1 cup flour
• 1 cup breadcrumbs
• vegetable oil for frying
1. Peel the mushrooms and trim the stems.
2. In one bowl, beat the eggs with the salt and pepper. Pour the breadcrumbs and flour into separate bowls.
3. Coat each mushroom in flour, then in egg and then in breadcrumbs.
4. Heat oil over medium-high heat and fry 2-3 minutes until golden brown.
• 1 32-oz glass jar with lid
• 16 oz. water, room temperature
• 2 tbsp. Kosher salt
• 2 tbsp. pickling spice
• 3 medium cloves of garlic
• 5-6 Kirby cucumbers
• 1 sprig fresh dill
• Add water and salt to the glass jar. Place lid on tightly and shake vigorously to dissolve salt. Add pickling spice and garlic cloves. Cover and shake again.
• Wash cucumbers. Be sure to remove the stems. Pack as many cucumbers as possible into the jar. Wash the dill and inspect for bugs. Lay the dill frond on top of the cucumbers.
• Loosely place the lid on top.
• Leave the jar out on your countertop (or on a windowsill) for one day. Then move it to the refrigerator for three days.
• Open and enjoy.
By Rachel Grossbaum
• 12 asparagus spears
• 4 slices corn beef
• ⅓ cup honey
1. Cut off both ends of the asparagus. Wash and pat dry.
2. Brush each slice of corn beef with honey.
3. Place three pieces of asparagus in the center of each slice. Roll the corn beef tightly around the asparagus and place on a greased baking tray.
4. Brush the top of each bundle with honey. Bake at 400°F (200°C) for approximately 25 minutes.
Yields: 4 bundles
• ½ cup mayonnaise
• 2 tbsp. truffle oil
• 3 garlic cloves
• ¼ tsp. kosher salt
• Squeeze of fresh lemon
Blend all ingredients until smooth. Serve alongside the asparagus bundles.