The high holiday season is coming closer. I’m already thinking about things I can prepare in advance. Each holiday has its own special dishes, things that we traditionally make year after year. In hope of having a sweet year, we incorporate honey into our Rosh Hashanah meals. We dip apple slices in honey. We dip our Challah slices in honey. We lean towards recipes that contain honey. Main courses, side dishes, and desserts tend to be sweet. Honey cake is a common example of a typical Rosh Hashanah dessert.

When I was young, I did not like honey cake. I found it to be very dry. The problem was probably in the recipe. I don’t remember who made the honey cakes I tried in my youth, but those cakes were not moist and delicious. They may have been from a bakery. My mother never made honey cake. I don’t think she cared for it, either. Today, I have wonderful recipes for honey cakes that are not reminiscent of the cakes I didn’t enjoy back in the day. So, it’s all good now.

When my children were little, I came across a recipe for honey cookies. At that point, I kind of assumed that honey cake was an acquired taste and that children were not able to appreciate whatever appeal honey cake was supposed to have. Cookies seemed like a more child-friendly idea. So, for many years I made honey cookies.

Several years ago, I came across a new recipe for honey cookies. That is the recipe that I am sharing with you. Wow, wow, wow – these are so much better than the recipe that I used to make. I’m going to give credit to the spices, as I think that they lend a subtle flavor that pairs so well with the honey in the recipe. Also, these cookies freeze well. With all the holiday meal preparations, it is always nice to have recipes that you can prepare in advance and lighten the workload in the days leading up to the holiday.

Deena Abraham
Community Contributor

INGREDIENTS

• 2 ¾ c. flour

• 2 tsp. baking powder

• 1 tsp. cinnamon

• Pinch of ginger

• ½ tsp. salt

• 1 tsp. cardamom

• 1 egg

• 1 c. sugar

• ¾ c. oil

• ½ c. honey

• 1 tsp. vanilla extract

• ½ c. coarse sugar

DIRECTIONS

1. In a bowl, combine the flour, baking powder, cinnamon, ginger, salt, and cardamom. Set aside.

2. In another bowl, mix the egg and sugar until creamy. Mix in the oil. Mix in honey and vanilla.

3. Mix the flour mixture into the egg mixture.

4. Shape the dough into tablespoon sized balls. Put the coarse sugar into a bowl. Roll each dough ball in the coarse sugar.

5. Place the balls on a parchment paper lined baking sheet. Flatten the balls.

6. Bake at 350 degrees for 11-12 minutes.

– Use Poyke pot size 4 –

Ingredients:

• 3.5 kg Asado meat (preferably boneless), cut into cubes in advance

• 4 onions cut into coarse slices

• 2–3 heads of garlic broken down into teeth

• 1/2 pack coriander (add 1/2 while cooking the vegetables and 1/2 with the rice)

• 1/2 pack of parsley (add 1/2 while cooking the vegetables and 1/2 with the rice)

• 6 carrots, cut into circles

• 1 glass of red wine

• 1 Kohlrabi

• 3 stalks of celery

• Green hot pepper, cut off the tip and add (Depending on the desired spiciness)

• 2–3 bay leaves

• 50 g Hawaij for soup

• 1/2 cup sweet chili

• 1.5 tablespoons salt

• Black pepper – as needed

Preparation:

1. Use a hanging Poyke dispenser or place on top “whispering” coals

2. Start with 1/2 cup of olive oil for frying and searing the meat, and vegetables (onions first, then carrots and then all the rest)

3. Add boiling water almost to the height of the meat and vegetables, add the spices and cook on low heat for 3–4 hours. Then add 1 kilo of rice and keep the heat low, wait 10 minutes and stir the contents of the pot and wait until the rice is cooked (about half an hour)

4. On the rice stage, you are welcome to add cashews, pine nuts and raisins according to taste and love.

5. Of course, the pot must be covered with a lid throughout the process

Enjoy Jordy’s recipe and the flavor of life

Today I offer you a very special recipe shared with our community as part of a father’s creation of legacy for his son. Some of you may recall the Israeli guests who were invited to our Israel Independence Day celebration. All three had compelling stories and challenging experiences to share, but for me, one in particular offered a remarkable lesson in living.

I am referring to Shimon Buskila, whose son, Yarden (Jordy) z’’l, was killed at the NOVA music festival on October 7^th. Shimon spoke of many things that afternoon, but the one that most stood out for me was the conscious choice he and his family made, the intentional life choice to step into the light and celebrate his son’s life as the blessing it was rather than to remain in the easier-by-far place of isolation and sadness. He told us that instead of leaving his son’s bedroom untouched, unentered, the family, together, turned Jordy’s room into a bright colorful living space where children and grandchildren could play and laugh and say his name with love. Jordy was twenty-five when he was killed, and incredibly, Shimon and his family have created a beautiful garden space with twenty-five mosaic benches, one to honor each year of Jordy’s life, each one handmade, the mosaics reflective of things that were special to Jordy. There is a fire pit where one could possibly make poyke, and a beautiful garden with plantings all around, open for people to visit and enjoy. Just extraordinary.

And then, there is this precious recipe, Jordy’s Poyke, which Shimon so generously shared with our community. This recipe was something Jordy often made and was known for by his friends and family—his signature dish.

So, what is poyke? According to Tablet Magazine in May 2024:

The name “poyke” comes from Afrikaans “potjiekos,” the literal translation being “small, round pot.” Originally, Dutch settlers would carry these cast iron pots in their caravans and wagons as they travelled. They could allow the poyke to cook slowly, unattended, while they made camp. It didn’t require much fuel, and it was portable. It was an efficient way to cook when camping and travelling. It later became commonplace in South African homes, cooked outdoors over charcoal or wood, often for many guests. South African Jews immigrating to Israel in the 1980s and ’90s brought these pots, or “potjiekos” and their traditions with them. Poyke quickly became a staple of any campfire. Whether it was rebellious teenagers on a kibbutz sneaking beers from their parents, or soldiers spending long weeks in the field, poyke was central as it required little attention, almost no culinary knowledge, and most significantly, poyke brings people together.

I have modified this recipe slightly for ease of use, first by cutting it in half, as the full recipe (which can be found in its original version here) would probably have served 16 people. And then by ever so slightly adjusting the meat quantities. I also had to do a bit of ingredient sleuthing. What Israeli’s call “sweet chili,” I at first thought was sweet paprika—but with the help of Omer Karavani, Judy Sassler & Shoshana Feferman, I discovered this was, in fact, not paprika but “Thai sweet chili sauce” that can easily be found on most grocer’s shelves. And thank goodness…because I’m pretty sure the paprika would have been disastrous! I have also included an easy-to-make recipe for the common Middle Eastern spice blend known as Hawaij (the soup blend—not the coffee blend), as I could not find it for sale in any of our local stores.

I found this recipe to be delicious. It can be modified to your liking—made with only vegetables, or additional vegetables, or chicken instead of beef, or potatoes instead of rice… And, of course, I made this in a conventional Dutch Oven on my indoor stove top…not on some majestic campfire’s bed of whispering embers. But one day, I might try that too.

It is a privilege to be able to share a part of the legacy being created for a remarkable young man, Jordy Buskila z’’l, along with the life lessons shared by his father, Shimon and family, who I will certainly think of whenever I make this very special heritage recipe.

Jordan’s Legendary Poyke

(A Galilean Campfire Beef Stew by Jordan Buskila z’’l)

Serves 10-12

INGREDIENTS

• 4–6 Tablespoons olive oil

• 4 ½ pounds short ribs/Flanked (option to remove bones before cooking) or 2 ½ pounds boneless beef chuck (cut into 1 ½-inch cubes). If using kosher meat, do not add salt to the meat. If using non-koshered meat, season meat with a generous pinch or two of kosher salt before searing.

• 2 large yellow onions, cut half lengthwise and then into thick slices (½ -inch wide)

• 1 ½ heads of garlic, (15 cloves) peeled but left whole, can slightly crush if desired.

• ½ -1 bunch cilantro (washed, dried, chopped and divided into 2 equal parts)

• ½-1 bunch Italian flat-leaf parsley (washed, dried, chopped and divided into 2 equal parts)

• 3 large carrots, peeled and cut into ½ -inch coins

• ¾ cup (generous pour) red wine (can be dry or sweet—your preference)

• 1small kohlrabi, peeled and cut into ½ -inch wedges

• 2-3 large stalks celery, cleaned, dried, and cut into ½-inch slices

• ½-1 hot green pepper (like a serrano, or jalapeño), top cut off but left whole

• 2 bay leaves

• 25 grams Hawaij for soup (4 Tablespoons) **you can purchase this spice blend ready-made or use the Ottolenghi recipe below**. Be sure to get the one for soup and not for coffee!

• ¼ cup Thai Sweet Chili sauce or Korean Sweet Chili sauce (red, in a bottle)

• ¾ Tablespoon fine sea salt

• Freshly ground black pepper to taste

• 1 pound plus 4 Tablespoons rice

• Pine nuts (to taste & optional)

• Cashew nuts (to taste & optional)

• Raisins (to taste & optional)

*Boiling water to be added almost to the height of the meat and vegetables after frying*

DIRECTIONS

1. In a 7-quart Dutch Oven on a conventional stove top, a hanging Poyke pot (size 4) hung over a campfire, or a Poyke pot (size 4) set on its legs over “whispering” coals:

2. Place 4–6 Tablespoons of olive oil into pot and warm over a medium high heat. Add the meat and sear until well browned.

3. Remove meat to a large bowl and set aside if using a Dutch oven on a conventional stove top. If using a traditional Poyke pot over a campfire, keep meat in the pot and add next ingredients.

4. Add the sliced onions and sauté until they begin to caramelize. Next, add the carrots and celery and sauté for a few minutes to soften.

5. Add the garlic cloves and the hot green pepper and sauté for about 2 minutes.

6. Return the meat to the pot at this point and pour the wine into the pot, allowing it to boil and reduce just a bit with the meat and vegetables.

7. Next, add the rest of the vegetables, the kohlrabi, the green chili pepper, ½ of the parsley, ½ of the cilantro, and all the spices. Stir for a minute or two to let the flavors blend.

8. Now, add the boiling water—to just below the level of the meat and vegetables. Bring all to a boil then turn the heat down until the pot is at a very low simmer, cover pot with a tight-fitting lid, and continue to simmer on a very low heat for about 2 ½-3 hours.

9. After the 2 ½-3 hours, remove the lid and add the rice and remaining parsley and cilantro, stirring gently to incorporate. At this time, you may also add additions such as pine nuts, cashews, or raisins, if using, and to taste.

10. Replace the lid on the pot and continue to simmer on a very low heat for another 30 minutes or so (just until the rice is cooked through).

11. Carefully remove from the heat and enjoy.

This dish has many as many variations as campfires. This version is the one Jordan Busilik was famous for. But as with all recipes, it is a guide… add or remove what you like and don’t like. If you prefer chicken, make it with chicken and switch to white wine. You can make this with lamb, or oxtails, or a combination of meat. The same with the vegetables. You can’t find kohlrabi—use a turnip. Add mushrooms or green beans, potatoes, sweet potatoes, zucchini—it’s your campfire stew. Add what your family likes. Just add the vegetables such as whole baby potatoes, or cubed sweet potatoes maybe after an hour and a half of cooking, and the zucchini, perhaps after 2 hours. Softer vegetables will break down into mush if cooked for the full 2 ½-3 hours, so use your judgment when adding the ingredients.

Yotam Ottolenghi’s Hawaij for Soup

Makes approximately ¼ cup (4 Tablespoons)

• 2 Tablespoons whole coriander seeds

• 4 teaspoons whole cumin seeds

• 4 whole cloves

• 16 whole cardamom pods crushed to remove the inner seeds, husks discarded

• 1 teaspoon fenugreek seeds

• 1 teaspoon ground turmeric.

1. Put the coriander and cumin seeds, cloves, cardamom, and fenugreek into a small frying pan and toast for about 5 minutes over a medium-high heat, shaking pan from time to time.

2. Let cool and blitz in a spice grinder into a smooth powder. Stir in turmeric and set aside.

As I sit here writing this column, it is just days before the holiday of Pesach. Very different sorts of recipes are on my mind than what I will be thinking about when this column comes out in May. Although, I have to admit that there isn’t a huge difference between the recipes that I make during Passover and the ones I make during the rest of the year. The exception would be desserts, as my Passover desserts are very different than what I serve during the other 51 weeks.

Honestly, there are so many things that I make all year long that are appropriate for Pesach and have been incorporated as regulars on my holiday menu. And there are recipes that I found in Passover cookbooks or online that we like so much that we enjoy them all year long.

A good example would be the quinoa salad that I am sharing with you this month. I make quinoa often. There are some quinoa recipes that I tried and didn’t like and other recipes that I tried and liked. But I had not ever found a recipe that I loved. Nothing that earned a check plus because it was so good. Until this recipe.

Last year I received the new Pesach cookbook by Miriam Pascal, Real Life Pesach Cooking, as a gift. It’s a very good cookbook. I sampled many recipes. And some of them were so good that I’ve made them many times since—not for Passover. I think that if a Passover recipe is good enough to make year-round, it really says something. (I actually bought a second copy of the book. My original copy is in my Pesach cabinet and locked away most of the year. The newer copy is accessible at all other times.) The recipe below is how I make it, slightly modified from the original – and it has become my go-to quinoa recipe. It can be prepared a couple of days in advance, but don’t add the dressing until right before serving.

Deena Abraham
Community Contributor

Roasted Vegetable & Quinoa Salad

INGREDIENTS

• 1 onion, chopped

• 2 med. Zucchinis, diced

• 1 red pepper, diced

• 4 Roma tomatoes, diced

• 4 cloves garlic, minced

• 1 ½ tsp. salt

• ½ tsp. pepper

• ½ tsp. parsley

• 6 Tbsp. olive oil

• 1 c. quinoa

• Dressing:

• 2 Tbsp. olive oil

• 2 Tbsp. lemon juice

DIRECTIONS

1. Preheat oven to 450 degrees.

2. Line a large baking sheet with parchment paper. Place prepared onion, zucchini, red pepper, tomatoes and garlic in the pan.

3. Season with salt, pepper, parsley, and olive oil. Toss to coat evenly.

4. Roast for 40 minutes, stirring every ten minutes.

5. While vegetables are roasting, prepare quinoa according to the directions on the package.

6. Cool vegetables slightly, then mix in with the quinoa.

7. Place in a bowl or pan, cover, and chill until close to serving time.

8. Before serving, dress by tossing with olive oil and lemon juice.

This month’s recipe, Sautéed Mushrooms Over Tahini Labneh, comes from Arash Hashemi’s new book, So Easy, So Good. The book’s author is a business owner and recipe developer who I have followed for a while on social media. His blog is called Shred Happens, and he has transformed his life with his amazing attitude and wonderful recipes. I was so excited to learn he was publishing this cookbook, and when his book arrived at my door, I knew I simply had to choose a recipe from it to share with you.

If I’m being completely honest, I am not a superfan of za’atar. I know it’s having its culinary moment right now, and absolutely everybody absolutely loves it, but I find za’atar to be overpowering at times with a flavor like that of a very strong—to the point of bitterness—oregano, with a gentle finish akin to dust. Maybe it’s like cilantro, which for some tastes like dishwashing liquid, but for others, including myself, tastes fresh, herbaceous and divine. Who knows, but za’atar or not, the photo in the book looked so gorgeous that I decided to give it a try…for you.

The first time I made this recipe, I made it exactly as written, and it was good. And attractive. But it wasn’t quite there, flavor wise, so I tweaked it just a pinch to suit my own personal palate.

The tahini labneh is absolutely gorgeous exactly as is. I never thought to add tahini to labneh before, and it is a truly glorious addition that along with the garlic, salt and pepper, I could eat all by itself with nothing but a spoon on repeat. It’s that good! The mushrooms, for me, required a tiny flavor boost…likewise the olive oil drizzle.

I began by doubling the number of mushrooms because I love them. And keep in mind…if you double amounts of things, you must also double the seasonings that go along with them—the Worcestershire sauce, garlic cloves, etc. In addition to this, I added a generous ½ teaspoon or so of smoked paprika and a healthy pinch or two of Aleppo chili pepper flakes to the mushroom sauté.

I felt the olive oil drizzle could be a bit more exciting as well. I was not overly generous with the za’atar, because, as I mentioned earlier, it’s not my favorite spice. I used only 1 ½ teaspoons of the za’atar and additionally added a healthy pinch of Aleppo chili flakes to the marinating oil to kick it up a notch.

This dish can be served as an appetizer, as a part of a mezze alongside other dips and spreads, perhaps with pita or toasted baguette slices, and whatever else you love as a pre-dinner offering or buffet style meal. It can be layered onto a sandwich or even used as a sauce or topping for roasted vegetables such as cauliflower, beets, or any vegetable combinations that speak to you.

Cristyne Porile
Community Contributor

Sautéed Mushrooms Over Tahini Labneh

A Shareable Plate Recipe by Arash Hashemi from his book So Easy, So Good

INGREDIENTS

• 5 oz shitake mushrooms, stems removed, cleaned, and cut into ¼-inch slices

• 6 oz cremini mushrooms, cleaned, and cut into ¼-inch slices

• 2 fat garlic cloves, minced

• **I use a bit more**

• 1 Tablespoon olive oil

• 1 teaspoon Worcestershire sauce

• Salt and freshly ground black pepper (to taste)

• 1 Tablespoon chopped fresh parsley, for garnish

• ½ teaspoon Aleppo pepper, for garnish and a pinch of heat (optional)

For the Tahini Labneh

• 10 ounces labneh, homemade or store-bought.

• 3 Tablespoons tahini

• 2 fat cloves garlic

• Salt and freshly ground black pepper (to taste) **I use white pepper for this**

For the Za’atar Oil

• 2 Tablespoons olive oil

• ¾ Tablespoon za’atar

DIRECTIONS

1. In a medium dry pan over medium-high heat, sauté the mushrooms. (Dry sautéing eliminates excess moisture and gets that golden brown sear.) Stirring occasionally, wait for the mushrooms to release their liquid, about 3 to 4 minutes, then sauté until the liquid has reduced, another 2 to 3 minutes.

2. Once the mushrooms are turning golden brown, add the garlic, olive oil, Worcestershire sauce, and the salt and pepper to taste. Sauté for another 2 to 3 minutes.

3. Spread the tahini labneh onto a serving platter. Place the warm sautéed mushrooms on top and drizzle with the za’atar infused oil.

4. Garnish with the parsley. For a touch of extra heat, sprinkle on some Aleppo pepper.

My main priority was the number of eggs in the recipe. Eggs are so expensive these days! (I can’t even think about Pesach/Passover when I usually purchase double-digit dozens of eggs to use during a single week.) But when I looked, I found I had some good cake recipes that do not contain eggs.

Chocolate Pudding Cake is truly a family favorite. I’ve been making it for years and can’t even recall where I found this recipe. Also, I have no idea how it works. Scientifically, something amazing happens when this cake is baked. The result is a cake with a layer of pudding on the bottom. If you invert the pieces when you put them on plates, you end up with a pudding-like “frosting” on each piece.

It is important to use a true 8” pan for this recipe. A disposable aluminum square pan is much smaller than 8” and will not be large enough for the recipe. For those of you who prefer disposables, sorry. Use a real baking pan. It really isn’t hard to clean afterwards, and it’s well worth the flavors of this delicious cake.

One more thing: follow the directions! They may seem odd, but they are correct. You will have a stiff batter to spread into the greased (true 8”) pan. Then you will sprinkle the sugar and cocoa mixture on top without mixing it into the batter. Then you will pour boiling water on top without mixing it into the batter. Trust me, it works.

Deena Abraham
Community Contributor

Chocolate Pudding Cake

Courtesy of Deena Abraham

INGREDIENTS

• 1 c. flour

• 1 ⅓ c. sugar, divided use

• 6 Tbsp. cocoa, divided use

• 2 tsp. baking powder

• ¼ tsp. cinnamon

• ½ tsp. instant coffee granules

• ¼ tsp. salt

• ½ c. pareve milk

• ¼ c. oil

• 1 tsp. vanilla

• 1 c. boiling water

DIRECTIONS

1. Mix the flour, 2/3 of a cup of sugar, four tablespoons of cocoa, baking powder, cinnamon, coffee granules, and salt together.

2. Stir in the pareve milk, oil, and vanilla. The batter will be stiff.

3. Spoon the batter into a greased true 8” pan.

4. Combine the remaining sugar and cocoa and sprinkle evenly over the top of the batter. Do not mix it into the batter.

5. Pour boiling water on top of the cake. Do not stir!

6. Bake at 350º for 35 minutes.

Greetings Our Community Table Readers!

I have a wonderful recipe to share with you this month. In 2009, the Food Network was running a highly entertaining competition show—one meant to discover its next network stars. This sensational recipe was one that was prepared in the Grand Finale of the 2009 season. The top competitors were Jeffrey Saad, who was the show’s first runner-up and author of this recipe, and Melissa d’Arabian, the season’s winner. I can’t even remember what Melissa made because Jeffrey’s recipe was the dazzler for me.

I was so excited when the recipe was published. It looked so amazing on the show, and now that it was being offered to the masses, I knew I would absolutely have to make it. It was everything I had hoped it would be. Delicious warm steak on a toasted roll slathered with a sun-dried tomato-harissa mayonnaise topped with buttery caramelized onions, and a subtle but significant spicy arugula layer. I’m not sure what alchemy is here, some may even think it ‘wichcraft, but the end result was definitely greater than the sum of its parts. So delicious!

This is a versatile little recipe to be made for a casual lunch or as a cozy dinner offering. It can be packed as part of a deluxe picnic or even made either as a mini on tiny buns or as a maxi on a larger ciabatta loaf then sliced for a crowd. Imagine offering it at tailgates and Super Bowl parties— very much a February thing.

Any ‘wich way you slice it, I think you’re going to love it!

Cristyne Porile
Community Contributor

Jeffrey Saad’s Harissa Steak Sandwich

Serves 4

This is the sandwich that won the 2009 position of 1st runner-up in The Next Food Network Star’s televised competition. Fresh mint is a natural foil for the spicy harissa’s heat and the buttery sweetness of caramelized onions really amps up its flavor.

INGREDIENTS

• One 10-to-12-ounce New York strip steak or steak of your choice (1-inch thick)

• ¾ teaspoon kosher salt, plus more for seasoning

• ½ teaspoon freshly ground black pepper

• 2 Tablespoons harissa

• Canola oil (for grill or grill pan)

• 1 Tablespoon olive oil

• ¼ cup red onions, thinly sliced

• ¼ cup roughly chopped fresh mint

• 2 healthy garlic cloves, finely chopped

• ¼ cup coarsely chopped sun-dried tomatoes

• ½ cup mayonnaise

• 4 sandwich rolls

• 1 medium yellow tomato sliced into ¼ -inch-thick slices

• 2 cups arugula, washed and spun dry (use watercress for a spicier kick or spinach)

DIRECTIONS

1. Season the steak with the salt and pepper. Rub ½ Tablespoon harissa on each side of the steak.

2. Rub a grill with canola oil and turn the grill to medium-high. Grill steak for 3-4 minutes on each side, adjusting time according to your steak preferences. Set aside for at least 10 minutes to allow the juices to reabsorb. You can use a stovetop grill pan if you don’t have access to a grill.

3. In a small sauté pan over a medium heat, add the olive oil. Once the oil is hot, add the sliced onions, mint, and garlic. Cook for about 30 seconds,

4. until you can smell the perfume of the garlic and the onions and mint start to soften. Try not to brown the mint or the onions—the flavor won’t be as fresh. Add the sundried tomatoes and a pinch of salt. Turn off heat and stir. Remove mixture to a medium bowl. When cool enough to touch, extract the onions onto a separate plate.

5. Stir the mayonnaise into the onion-less sundried tomato mixture. Stir in the remaining Tablespoon of harissa and mix well.

6. Slice the rolls in half and grill or toast them, if desired. Spread the flavored mayonnaise onto both inside sides of the rolls. Slice the steak at a 45-degree angle into 1/3 – inch-thick slices and lay them across the prepared rolls.

7. Top with reserved onions, the sliced yellow tomatoes, and the arugula.

8. Serve warm

One of the cookbooks that I received at my bridal shower (a long time ago) was the Spice and Spirit–The Complete Kosher Jewish Cookbook. It’s a large purple hardcover tome that I have used so often that it is in very poor condition. (I might have even set it down on a hot burner once. Yikes!)

Much of my early experimentation with cooking and baking was with recipes from that book. And, to this day, some of our favorite recipes come from its pages. It’s a very complete and comprehensive cookbook, and my use of it has been equally complete and comprehensive. One of the many recipes that became a family favorite is the recipe for Spicy Banana Bars, which we just call “Banana Cake.”

Have you ever purchased too many bananas? I have. If we don’t eat them all, we end up with some very overripe bananas. But this isn’t a problem and doesn’t have to lead to wastefulness. Peel the bananas, place them in a bag, and freeze them. Ripe bananas that have been frozen and then defrosted are great for use in banana bread, cake, and muffins.

I’ve found that people who really like banana cake consider this to be the best they’ve ever had. Honestly, I’ve lost count of how many people have raved about this recipe. And it freezes well. Often, I divide the batter between two 8” pans and make two smaller cakes instead of one 9x13” cake. (If you choose to do this, the baking time will need to be slightly reduced.) One of the finished cakes goes into the freezer for use in the future–or to be given away. It’s always a good idea to have baked goods in the freezer in case someone else could use them.

Generally, I do not use much vegetable shortening. I think there are four recipes that I make that use it. None of them are recipes that I make often. But they are such excellent recipes that I happily prepare them even though they contain an ingredient that I don’t like. Also, you could replace the non-dairy milk and margarine with dairy milk and butter if you prefer.

Deena Abraham
Community Contributor

Recipe for Best Banana Cake

Banana Cake

• 1 c. (2 lg.) overripe bananas

• ¾ c. shortening

• 3 eggs

• 3 c. flour

• 2 ¼ c. sugar

• 1 ½ tsp. baking powder

• ¾ tsp. baking soda

• ¾ tsp. salt

• 2 ¼ tsp. cinnamon

• ¾ tsp. ground cloves

• ¾ c. non-dairy milk

White Frosting

• 3 Tbsp. hot water

• 3 c. confectioners’ sugar

• 6 Tbsp. melted margarine

Directions

1. Place bananas in a mixing bowl and mash with a fork.

2. Stir in the shortening and eggs until well mixed.

3. In another bowl, combine the dry ingredients.

4. Alternately add the dry ingredients and non-dairy milk to the batter.

5. Pour the batter into a greased 9x13” pan and bake at 350 for 40 minutes.

6. Combine the frosting ingredients and spread over cake while still warm.

This is more of a concept than a recipe, but a very exciting concept!

About two years ago, I came across an amazing Halloween dessert board idea on an Instagram account called The Food Dolls. The Food Dolls are two sisters who are extremely creative and have amazing recipes and food showmanship. This post showcased a super luxe Halloween s’mores board, featuring ghost shaped marshmallows, upscale graham crackers and various cookies and chocolate (of course). It pulled the theme together with the ingenious use of a very mini fire element used to toast the marshmallows, campfire style, on the board. So cool! Of course, thinking that I was totally going to do this, I immediately took to my laptop and purchased all the necessities, the very same mini fire pit, and the black wooden serving board, etc., so that I, too, could make this amazing idea come to life…and then, amazingly, they sat in my front hall closet, unused, unloved, and gathering proverbial dust…until now!

Fast-forward to last week, when expert food stylist and “food board” specialist Meg Quinn, of the website Ain’t Too Proud to Meg, popped into my feed with something very similar. A s’mores board, but with cheese. And crackers. But no chocolate. She called it a Savory S’mores Board and used a very mini fire pit, and I thought it was FABULOUS! Much to my surprise, my sister informed me that this concept of the savory s’mores board had gone viral for quite some time. But it was the first time I had seen it, and I just knew I had to share it with you!

The concept is a simple one. It takes the idea of traditional s’mores, only makes it cheese, and crackers, and any preserve-y, condiment-y things you love along with it. One basically skewers a chubby chunk of cheese, toasts it over the very mini fire pit until melty (but not falling in), uses dollops of delicious fruit-based condiments such as a fig preserve, or a chutney or whatnot onto a cracker or two, and sandwiches the chubby, melty cheese between the crackers. It comes out “s’mores-like,” for a savory, sophisticated little bite. How luscious does that sound?

Very luscious! And super simple. Inspired to bring this idea to you, dear readers, I ran to my front hall closet, and blowing the proverbial dust off the items previously mentioned, I set to work. Using the design concept from The Food Dolls’ 2022 Halloween s’mores board and the savory s’mores concept from Meg, I assembled the cheeses and crackers and voilà—as you can see in the photo which I took on my kitchen table last week— created a fusion of the two that I think you will really love. I think of this as a highly entertaining food offering meant to be shared with friends who will laugh and chat away with you as you’re all skewering, toasting, creating, and admiring your own perfect bites!

And now for the “recipe” part. To make the board in the photo, I sourced cheese from our local Trader Joe’s. You can see the little rounds of Babybel, and the individual Trader Joe’s brand mini-brie cheeses. I added chubby chunks of a lovely red cheddar, and a walnut studded Gouda. But you should use any and every cheese that you love. I wasn’t particularly discerning about this board; I was just experimenting with the idea for the first time. Ditto for the condiments. Whatever I had in my pantry—that’s what’s on this board. However, there are many very creative ideas and themes you might consider. The basic model, which is the one I created, is completely variable in its cheese, crackers, fruit-based condiments/honeys equation. For something a bit more themed, there could be a Pizza Bagel Board, featuring bagel chips, tomato sauce, chunks of mozzarella, and possibly a basil pesto or basil leaves. The Middle Eastern S’mores Board might include pita chips, hummus, halloumi or feta cheese, possibly some grilled eggplant and tomato condiment, muhammara, and/or harissa. How about a Passover Board for those dreary intermediate days, using matzoh, a lovely Gouda, a jazzy leftover charoset mince, a piquant whipped horseradish something. I just made that up now and might have to try it. But as you can see, the possibilities are endless.

And this doesn’t need to be done indoors, although there is something about that very mini fire pit that I love. The Savory S’mores board can be assembled and taken outdoors to be used over an actual fire pit, a grill, a campfire, or any heat source you prefer.

I hope you will love this “concept recipe” as much as I do. If you create boards of your own, please share photos of them with me via Steve Lotter at our Federation so we can post them on our website. I would absolutely love to see the amazing things you come up with!

Cristyne Porile
Community Contributor

I have a few good recipes that use wild rice. We really enjoy it, so I am always on the lookout for more ways to use it. Recently, I tried this recipe, and it was a winner which could be a meal in itself. It is also a nice addition to a Shabbos or holiday meal if you like to have an assortment of different salads on the side.

Technically, wild rice isn’t really rice but categorized as a grass. Grass doesn’t sound very appetizing, so I understand if thus far this column doesn’t sound exciting if you have never tried wild rice. However, many of you are likely to have eaten and enjoyed it. If you’ve never had wild rice, you are missing out on something really good.

That being said, I’ve been having a harder time finding it on the shelves of our local stores. The last time I purchased it, I was thrilled to find it at Whole Foods. I am not an online food shopper, but I suppose that those of you who are might have no difficulty purchasing wild rice. Maybe I’ll get there someday. Who knows?

As someone who keeps kosher, there are not a lot of convenience items available for me here in town. The starting point for much of what I serve is my own kitchen. But grilled chicken breasts can be an exception. Sometimes Midwest Premium Kosher (formerly called Midwest Kosher Deli) has packages of fresh grilled chicken. When they do, I like to buy a package even if I don’t need it. It freezes well and is great to have on hand to use in a salad. It’s a really good product. You could grill your own chicken for this recipe, but being able to buy the chicken already grilled makes the recipe preparation super easy and faster.

Some notes: You can adjust the amounts of the vegetables, craisins, and nuts, or substitute other kinds of vegetables or use raisins or a different kind of nut. If desired, you could use a little more honey in the dressing and make it sweeter. (It’s always appropriate this time of year to use honey for a sweet new year, so feel free to use two teaspoons.) The wild rice can be made a day or two before and kept in the refrigerator until the recipe is assembled.

Deena Abraham
Community Contributor

INGREDIENTS

• 3 c. broth or water

• 1 1/2 c. wild rice

• 1 Tbsp. oil

• 1 lb. grilled chicken breast, cut in small cubes

• 1/2 c. chopped celery

• 1/2 c. shredded carrots

• 1/2 c. finely chopped red pepper

• 2 Tbsp. diced red onion

• 1/4 c. craisins

• 1/4 c. chopped almonds, toasted

DRESSING

• 1/4 c. white wine vinegar

• 1 tsp. Dijon mustard

• 1 clove garlic, minced

• salt, to taste

• pepper, to taste

• 1 tsp. honey

• 2 Tbsp. oil

DIRECTIONS

1. Place the broth or water, wild rice, and oil in a pot. Bring to a boil. Cover, lower the heat, and simmer for 45 minutes. Cool.

2. In a serving bowl, combine the wild rice with the grilled chicken, vegetables, craisins and nuts.

3. Combine all dressing ingredients.

4. Pour dressing over the salad and toss to coat.

If you try this recipe, please write to info@thejewishfed.org to let us know what you thought!

I wish I had a garden. One that grew all manner of wonderful things. I have a small herb garden, and it does fairly well. And one slightly traumatized tomato plant named Rory, given to me by my sister mid-summer. Alas, when Rory was just a wee plant, he was left in my sister’s hot car for far too long on giving day, thusly becoming quite dehydrated and droopy. I’m happy to say he’s long since recovered and has grown into a fine, stout, and healthy specimen. Yet his tomatoes remain very small and green and never seem to ripen. And he’s grown so tall that he’s taller than his growing frame, which directly lead to his toppling over one evening, giant pot and all. Poor Rory. When I discovered him the next morning, lying on the ground so piteously, I immediately set him to right. But it was too late. Two of his best tomatoes had snapped off and the others were nowhere to be found. I can only imagine that some creature of the night had come, joyfully making off with its fine tomato prize.

You’re probably thinking this recipe is going to feature tomatoes, and while there are tomatoes involved, it’s actually a recipe for zucchini. I just didn’t have anything terribly interesting to share about zucchini…well, anything except for this amazing recipe!

As it so happens, I have friends with gardens who frequently bring magnificent, photo-worthy cucumbers, tomatoes, and zucchini, of which I now have an abundance. So, what does one do with this bounty of incredibly beautiful produce?

The recipe I offer today was borne of one such circumstance, many years ago, when in a different house, I did have a garden of my own. And a crazy abundance of zucchini. My daughter, Alicia, was very young at the time, and while her elder sister was away at school, she just loved to “help” me in the kitchen. This recipe, a true family favorite, was literally willed into existence out of sheer zucchini desperation.

There we were one late morning, standing in front of the stovetop, I, caramelizing the onion and garlic, and Alicia, assisting me with her tiny little hands, adding various spices when called for, as only a sweet-natured 3-year-old can do. A pinch of salt, a bit more thyme, tomatoes in, zucchini chopped and waiting. Well, when the dish had finished cooking, it was so delicious that she gleefully dubbed it, “Alicia’s Famous,” and so it has remained!

Somewhat like a single-note ratatouille, it is quite delicious as is, but you are free to add eggplant and bell peppers, or anything you may like, to the mix if you wish. Topped with a little Parmesan cheese is just exquisite.

Lovely warm, room temperature, or even cold, straight from the fridge, we find it’s a wonderful way to use the abundance of beautiful, bountiful zucchini that find their way into our kitchens this time of year. And as always, it is my pleasure to share this “famous” family recipe with all of you here, at Our Community Table.

Cristyne Porile
Community Contributor

Alicia’s Famous

A delectable mélange of onion, tomato, zucchini & spice

INGREDIENTS

• 1 medium to large onion, peeled, cut in half the long way and thinly sliced (1/4-inch wide or less)

• 3-4 healthy cloves garlic, peeled and sliced

• 1 can (28 ounce) Italian San Marzano tomatoes with their juice, chopped

• 5-7 zucchini squash cleaned, cut in half the long way, and sliced into ¼-inch pieces. The number of zucchini necessary will be dependent on their size. If they are large, fewer, if they are smaller, more—you be the judge of how many you add—it should be a good amount, though. This is a vegetable mélange, not a tomato sauce.

• Extra-virgin olive oil

• Salt, to taste (I use Kosher salt and salt each layer as I go)

• ½ teaspoon black pepper (or to taste)

• Pinch red chili pepper flakes

• 1 teaspoon dried oregano

• 1 teaspoon dried basil (optional)

DIRECTIONS

1. In a large sauté pan on a medium heat, warm 3-4 Tablespoons of olive oil until shimmering. Add sliced onions along with a generous pinch of Kosher salt and sauté until translucent.

2. Add the garlic, pepper, chili flakes, oregano and basil (if using) and sauté an additional 3 minutes or so, adjusting heat so nothing sticks or burns.

3. Add the tomatoes and sauté over a medium-low heat until the fat slightly separates from the onion and tomato—about 10-15 minutes or so, stirring occasionally.

4. Add the sliced zucchini and 1 or 2 generous pinches of salt (zucchini is very watery and flavorless) and continue sautéing until zucchini is very tender and flavors have all had a chance to come together—almost like a ratatouille, about 40-50 minutes. Make sure to taste for flavor balance so you can add additional salt & pepper as you like, if it needs it.

5. Remove from heat. Can be served hot, warm, or cold.

6. Top with Parmesan cheese, if desired.

When my children were old enough to have opinions about food, I started to ask them to pick their favorite supper and dessert for their birthday. For the most part, their requests were fairly predictable. Favorite suppers and desserts were requested. I had one son who got creative. He would ask for a certain type of cake, filling, and frosting—an assortment of flavors that would not normally be combined. He was always happy with the results, even if I thought the combination odd.

My youngest, however, tends to request a supper that I have never made and that she has never eaten. She looks at the cookbooks I read and is familiar with different recipes. Thus, she makes a request based on something that sounds good to her.

This challenges me to do some research. When she wanted fish tacos, I narrowed it down to two recipes and combined them. They were delicious, but not something I would make all the time. It was quite the process.

This year she wanted Ramen bowls. So, I did my research, took ideas from several recipes, and came up with a recipe that I hoped (and maybe also prayed a little) would be birthday-worthy. Oh, wow—the Ramen bowls were so good. Birthday number 16 was a hit, and I know I will make the recipe again at some point because it was simply delicious.

Deena Abraham
Community Contributor

Ramen Bowls

INGREDIENTS

• Mushrooms & Chicken

• 2 Tbsp. olive oil

• 8 oz. baby Portabella mushrooms, sliced

• ¾ lb. boneless chicken breast

• Salt, to taste

• Pepper, to taste

Soup

• ½ c. dry white wine

• 3 cloves garlic, minced

• 6 c. chicken or vegetable broth

• 2 Tbsp. soy sauce

• 2 tsp. hot sauce

• 2 tsp. honey

• ¾ tsp. toasted sesame oil

• ¾ tsp. onion powder

• ¾ tsp. ground mustard powder

• ¼ tsp. ginger

• Pinch red pepper flakes

• 2 (3 oz.) pkg. Ramen noodles

• 6 leaves Bok Choy, chopped

• (or substitute spinach or kale)

• 1 carrot, shredded

For Serving

• 4 soft-boiled eggs

• Chopped scallions

DIRECTIONS

1. Heat oil over medium heat in a large pot.

2. Put sliced mushrooms in the pot and sauté for about four minutes. Remove mushrooms from the pot and set aside.

3. Pound chicken until it is ½” thick. Season with salt and pepper. Sear in batches for four to five minutes per side. Remove and set aside to cool. When chicken is cool, slice it into strips.

4. Pour wine into the pot. Bring to a slow boil and reduce for four to five minutes.

5. Add garlic and cook for two minutes.

6. Add broth, soy sauce, hot sauce, honey, sesame oil and seasonings. Bring to a boil. Lower the heat slightly and cook for ten minutes.

7. Prepare soft-boiled eggs.

8. Increase the heat and add the Ramen noodles. Cook for one minute.

9. Reduce to a simmer and add the bok choy, shredded carrot, mushrooms, and chicken. Simmer until the noodles are done, about three minutes.

10. Divide between four bowls. Top each bowl with a soft-boiled egg and scallions.

Greetings, Our Community Table Readers

Caesar Salad is this month’s exciting recipe share, and it’s great!

I love a good Caesar Salad. Yet, I have often struggled with it. The recipes usually require making mayonnaise before adding the other ingredients that make it “The Caesar.” In my experience, making mayonnaise is a 50-50 proposition. Blending the ingredients with a whisk by hand or in a food processor, then slowly, oh so slowly—but not too slowly—but not too quickly—but not too slowly, drizzling in the olive oil, hoping that when the last drops of oil fall, it has somehow managed to emulsify into a luxurious creamy mayonnaise of dreams as opposed to a disappointing, unusable blob.

So, when I happened upon the recipe I am sharing with you, I could not wait to try it. And it is excellent! Food blogger Chungha Rhee wrote it for the Damn Delicious food blog, which I know to have great recipes, and it’s one that she has made with store-bought mayonnaise.

I recently served it at a dinner party, and someone told me it was the best Caesar Salad she had ever had. Yep, it is that good and so easy.

So, this summer, as you plan your dinner party or barbecue or find yourself asked to bring a salad to someone else’s event, perhaps you will consider this beauty of a salad.

You will not be disappointed.

Cristyne Porile
Community Contributor

BEST CAESAR SALAD WITH HOMEMADE CROUTONS
4 SERVINGS

INGREDIENTS:

FOR THE CROUTONS

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons chopped fresh parsley leaves

• 1 clove garlic, grated

• Kosher salt and freshly ground black pepper, to taste

• 4 cups ciabatta bread (or any good Italian bread) cubes

FOR THE DRESSING

• 1/4 cup mayonnaise

• 1/4 cup buttermilk

• 3 tablespoons freshly grated Parmesan

• 1 clove garlic, grated

• 1 tablespoon freshly squeezed lemon juice

• 1 1/2 teaspoons Dijon mustard

• 1/2 teaspoon Worcestershire sauce

• Kosher salt and freshly ground black pepper, to taste

FOR THE SALAD

• 2 heads romaine, roughly chopped

• 1/4 cup freshly grated Parmesan

INSTRUCTIONS:

FOR THE CROUTONS

1. Preheat oven to 400 degrees Fahrenheit.

2. Whisk together olive oil, parsley, and garlic, and season with salt and pepper to taste.

3. In a large bowl, gently toss the bread cubes and olive oil mixture until the bread cubes are all nicely coated.

4. Spread bread cubes in a single layer on a baking sheet and place into the oven. Bake until crisp and golden, about 13-15 minutes; set aside.

FOR THE DRESSING:

1. Whisk together the mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon mustard, and Worcestershire sauce in a medium bowl—season with salt and pepper to taste.

FOR THE SALAD:

1. To assemble the salad, place the romaine in a large bowl and pour the dressing along with the ¼ cups of parmesan cheese over it.

2. Toss gently but thoroughly, using as much or as little dressing as you prefer.

3. Add the croutons and gently toss again with an extra dusting of parmesan, if desired.

Summer is on my mind. As the weather gets warmer and the flowers start to bloom, I find myself thinking about all things summer. And one of the true joys of summer is surely fresh produce. You simply can’t compare the fresh fruits and vegetables in season to the versions we have for much of the year. 

Making a cake with fruit when it is in season and at its best is ideal. If you go fruit-picking over the summer, this recipe is a good way to use up some of your fruit. We like to pick at least some type of fresh fruit every year. We return home with a bountiful crop and have to figure out what to do with the excess fruit. Peaches and blueberries freeze well, as do many of the recipes in which they are used. After a day of peach picking, we will find ourselves eating a lot of peaches and enjoying peach cake, compote, sorbet, etc. I even made peach ice cream once.

This cake recipe is my favorite peach cake. I offered the option of using blueberries in place of the peaches. In truth, you could substitute other fruits as well. I imagine that apples would work nicely. If I were to make this recipe with apples, I would first sauté the apple slices in a bit of oil with a small amount of sugar and cinnamon to soften them and bring out their flavors. But it would be fine with thinly sliced baking apples of any sort.

Note: This cake should be baked in a true 8” pan. Many disposable aluminum pans we often use are not true to size. The disposable square cake pans are considerably smaller than 8”. If you use such a pan, it will be a bit small for the cake. There is another option. I have baked the cake in a 7x11” pan. This will make a shorter cake and will require a shorter baking time.   

Deena Abraham
Community Contributor

Peach (or Blueberry) Cake

INGREDIENTS

• 2 medium peaches or 1 ½ c. blueberries

• 2 Tbsp. sugar

• 1 tsp. cinnamon

• 2 eggs

• 1 c. sugar

• ½ c. oil

• 1 ½ c. flour

• ½ tsp. salt

• 1 ½ tsp. baking powder

• 2 Tbsp. orange juice

• 1 tsp. vanilla extract

• Confectioners’ sugar, for sprinkling over the top

DIRECTIONS

1. Slice the peaches. Place fruit in a bowl with two tablespoons of sugar and the cinnamon. Toss to coat.

2. In a mixing bowl, beat the eggs. Mix in the cup of sugar and the oil.

3. In a separate bowl, combine the flour, salt, and baking powder.

4. Stir about half of the flour mixture into the egg mixture. Then, mix in the orange juice and vanilla. Mix in the remaining flour mixture.

5. Grease a true 8” square pan. Pour half of the batter into the pan. Spread the fruit on top of the batter. Top with the remaining batter.

6. Bake at 350 degrees for 45 minutes. If desired, sprinkle confectioners’ sugar over the top of the cake when it is cool.

I was in Washington D.C., over St. Patrick’s Day weekend, visiting family and enjoying some of the many wonderful food offerings a larger city like D.C. has to offer. One of the places we went was a fabulous little spot that just happened to be listed in the Michelin Guide called Sababa, which, as the name might suggest, boasts an Israeli/Mediterranean menu. And oh, my goodness, everything we tried there was ridiculously good. Two dishes really stood out among the excellence. A lemony cauliflower small plate, and a dessert tart (yes, dessert at 11:00 a.m.—no judgment!), chocolate crusted, filled to the top with a tahini salted caramel and further gilded with a healthy dollop of lightly sweetened labneh whipped cream. The tart was so incredibly good! I simply had to find that recipe!

Fortunately, very early in my search, a recipe that looked just like the tart we’d had popped up via the Washington Post. The recipe gave all credit to Chef Adeena Sussman and her book, Sababa. “Hmm,” I thought excitedly. “I have that cookbook!” Fast forward to the end of this tale, when I returned home, opened my copy of the Sababa cookbook, and gleefully found the recipe, which was seemingly identical to the one in the Post, and I’m fairly certain to the one in the restaurant named Sababa as well, though, to my knowledge, the Sababa cookbook and the Sababa restaurant are not connected or related in any way.

I continued flipping through the book, marveling at how wonderful all the recipes looked, and came across another familiar-looking item—the lemony cauliflower we had all enjoyed as a small plate. And so it happened one early evening soon after, as I was unenthusiastically preparing to bring out the same dinner leftovers for the third night in a row, (G-d bless my husband, who almost never complains!) I thought I might try this cauliflower and infuse new life into my otherwise very sad and sorry dinner offerings.

Now, I can’t swear that this is the same as the one we had in the restaurant—I didn’t pay close enough attention at the time. I’m pretty sure the restaurant’s had a tahini base of some type while this one has labneh, but if it isn’t the same, I think it must be very similar. And very, very delicious.

Beautiful on a plate, it presents as a lovely pyramid of golden, slightly charred cauliflower florets bathed in a lemony dressing with a bit of sweetness from the barberry/cranberry. With a little spice from the chili, and a little crunch from the pine nuts, the dish is sprinkled with a bit of greenery (parsley) and set all atop an artful shmear of garlic kissed labneh. You are welcome!

Cristyne Porile
Community Contributor

Lemony Cauliflower over Labneh

An Adeena Sussman Recipe from her excellent book, Sababa. Serves 3-4

At restaurants all over Israel, you’ll find a plate of simply fried cauliflower, or cruvit, its edges crisp, its sweetness intensified by the high heat. I oven-roast the cauliflower instead and add a generous lashing of freshly squeezed lemon juice before roasting, which helps that lemony punch permeate every bite. I like to have a lot of cauliflower “crumbs,” little pieces that turn dark and golden upon contact with high heat and oil. Serving the warm cauliflower over the cool, creamy labneh allows you to multiply exponentially the number of textures and flavors you get in one bite.

INGREDIENTS

• 1 medium head cauliflower, leaves trimmed

• ¼ cup extra-virgin olive oil

• Finely grated zest and juice of 1 lemon

• 1½ teaspoons kosher salt to taste

• ½ teaspoon ground black pepper

• 1 teaspoon chopped fresh jalapeños, or ¼ teaspoon dried red pepper flakes

• ¼ cup dried barberries, chopped dried cranberries, or pomegranate seeds

• ¼ cup toasted pine nuts

• 1 small garlic clove, very finely minced

• ¾ cup Labneh or Greek yogurt

• Chopped fresh chives, cilantro, or parsley, for serving

DIRECTIONS

1. Preheat the oven to 450°F.

2. Halve the cauliflower through the core and stem. Using a sharp knife, cut the florets into varying sizes, making sure there are some really small pieces.

3. In a medium bowl, toss the cauliflower with the olive oil, half the lemon juice and zest, the salt, black pepper, and jalapeños. Spread evenly on a large, rimmed baking sheet and roast until the edges begin to char, 20 minutes. Using a spatula, scrape the cauliflower to move it around, then roast until the cauliflower is crispy and dark golden, another 10 minutes.

4. Remove from the oven, sprinkle the remaining lemon juice and zest all over the cauliflower right on the pan, add the barberries and pine nuts, toss, and season with salt and black pepper.

5. To serve, stir the garlic and labneh in a medium bowl until incorporated, spread on a medium plate, and top with the cauliflower. Season with additional salt and pepper, drizzle with additional olive oil, if desired, and sprinkle with chives, cilantro, or parsley.

Do you see the picture that accompanies this article? It is not a stock photo. I provided this photo of “cupcakes” that I have made for many a Purim Seuda (feast) in the past. These cupcakes are not served for dessert, however. That is because they are not actually cupcakes. This picture shows meatloaf and mashed potatoes dressed in cupcake costumes for Purim. How fun and festive is that?

I use my mother’s meatloaf recipe to make these delicious little morsels. My mother, of blessed memory, was an excellent cook. Her meatloaf was a family favorite. She used to shape it into a loaf in the center of a larger pan, leaving spaces on the sides filled with diced potatoes. When I make it, I pour some of the sauce that tops the meatloaf on top of the potatoes. Oh, the comfort foods of youth! (I replace half of the ground beef with ground turkey. That makes it a bit lighter.)

To make the cupcake version of the recipe, shape mini meatloaves in foil cupcake liners. Pour the sauce on top and bake until done. The baking time will be significantly reduced. Check the mini loaves after about 20 minutes. (Or, make the regular recipe and cut the cooked meatloaf into pieces that will fit into the liners.) Make some mashed potatoes. Stirring caramelized onions into said potatoes seems to go over well. If you want to put in a bit of food coloring to make the mashed potato “frosting” look a bit more cupcake-like, go for it. If you don’t want to add food coloring, that’s fine, too. The natural color of mashed potatoes is close enough in appearance to a vanilla frosting. It’ll work. Spread some mashed potatoes over the meatloaf cupcakes. (If you want, pipe the potatoes using a pastry bag and tip.) A grape tomato on top can easily represent a maraschino cherry if you want to go over the top literally. Have fun!

Deena Abraham
Community Contributor

Diane Sandock’s Meatloaf

INGREDIENTS

• 2 lb. ground beef

• 1 (8 oz.) can tomato sauce

• 3/4 c. oatmeal

• 1 carrot, shredded

• 1 tsp. salt

• 1 egg

• 1 onion, chopped

• 4-6 potatoes

SAUCE

• 1 (8 oz.) can tomato sauce

• 3 Tbsp. brown sugar

• 1 Tbsp. mustard

• 1 Tbsp. vinegar

INSTRUCTIONS

1. Combine all meatloaf ingredients except the potatoes.

2. Press the mixture into a 9 x 13” baking pan, leaving sections of the pan along the width empty.

3. Peel and dice the potatoes and place them in the pan along the sides of the meatloaf.

4. Mix sauce ingredients and pour over meatloaf. Pour some sauce over the potatoes.

5. Bake in a 350-degree oven for one hour and 15 minutes.

Did you try the recipe? Leave us a comment below and let us know what you think!

• 1 loaf French baguette

• 1 stick butter or ½ cup olive oil

• 1 tablespoon Garlic paste (homemade or purchased…I use the Amore brand garlic paste in a tube. I buy it at Bamber’s Superette in South Bend.

• 1 tablespoon dried Parsley flakes

• Kosher salt (optional)

• Slice French baguettes into ¼” pieces (slice on the diagonal)

DIRECTIONS

1. Pre-heat oven to 400 degrees Fahrenheit.

2. Combine ½ cup unsalted butter (or olive oil), 1 rounded tablespoon garlic paste (Amore brand, comes in tube and is salted, so do not add salt to butter) and 1 tablespoon dried parsley flakes in a bowl.  Melt butter mixture on stovetop or in microwave…olive oil is ready to go and does not need to be liquefied.

3. Place baguette slices on a baking sheet and brush generously with garlic butter (oil) mixture.  If you want the flavor of the baguettes to be more assertive, sprinkle very lightly with kosher salt.  I think they are fine as is.

4. Place baking sheet with brushed baguettes into 400 degrees oven, on a middle rack, and bake for 15-20 minutes…until toasted but not burning!!...so check after 15 minutes.

It’s February—a month bursting with social opportunity: Chinese New Year, National Make-a-Friend Day, Super Bowl Sunday, Valentine’s Day, and Mardi Gras—to name a few. And this lucky year, we even have Leap Day because don’t we all need just one extra day for random acts of deliciousness?

Food boards are having a moment. We’ve watched them evolve from cheese boards to dessert boards and to butter boards (not too sure about that one), but one thing I am sure of is that most of us truly appreciate a well-done food board. Glorious mixes and matches of flavor, texture, and color are showcased on oversized plates, boards, or trays. Whether made for two, twenty, or two hundred—the numbers don’t matter because, large or small, it always feels a little bit special to be served in such a way. So today, dear readers, I present the entertaining idea of the food board. In particular, for this most fabulous February, a Spanish-themed food board, filled with some of my favorite tried-and-true tapas, assembled board style.

Due to the nature of this column and its space limitations, I am only able to present one of the recipes used on the board at this time, the Cabra Con Tomate, a luscious smoked paprika-scented tomato sauce studded with large slices of creamy chevre, baked in the oven to a melty perfection then richly slathered onto a buttery, garlicky slice of toasted baguette. Doesn’t that sound heavenly? It’s a family favorite. Don’t worry; future articles will feature the others until you have the complete set, like a chapter book, but with recipes!

The Spanish board created for this article, in case you wish to find recipes on your own, includes:

• Pan Blistered Shishito Peppers

• Patatas Bravas (crispy roasted potato slices with a spicy Bravas sauce and garlic aioli)

• Queso de Cabra Con Tomate (soft goat cheese baked in a flavorful tomato sauce served with garlic toast)

• Garlic Mushrooms

• Spanish Tortilla (a potato, onion, and egg torte)

• Marinated Spanish Olives

• Marcona Almonds (toasted and salted to perfection)

• Sangria—(make a big pitcher of cold, fruity, red wine.)

Today’s recipe, Cabra Con Tomate (the goat cheese—or chèvre—and tomato sauce) is a version based on a tapa I used to love at the Chicago restaurant Emilios’s—but a cheater’s version. While you can make the base—a tomato sauce from scratch—for the purposes of time and effort, I usually do not. In my cheater’s version, I use a bottled, good quality, marinara (without oregano or basil, or any dominant flavorings—simply a plain, basic tomato marinara) and I add some additional spice to make the flavor balance what I’m looking for. Watch for the rest of the recipes on this board in future articles.

I hope you will be inspired to use your imagination with your creations, adding foods you enjoy, removing those you do not, and perhaps changing the nature of the board from Spanish to Italian, or Middle Eastern. Or use a Valentine’s, Luxury Picnic, or Movie Night theme.

If it’s up to you and only you, you can’t go wrong.

And you do not have to make absolutely everything yourself. Purchasing good quality foods to go along with those you prepare is a wonderful way to cut down on labor.

So, invite your neighbor to tea, throw that Super Bowl party, celebrate National Make-a-Friend Day, or do whatever makes you happy, and when you do, how about a board to get that party started? “All aboard” for a social and celebratory February!

Cristyne Porile
Community Contributor

Cabra Con Tomate

(Baked Goat Cheese in Spicy Tomato Sauce)

INGREDIENTS

• 1 jar (24 ounces) of marinara sauce (high quality like Rao’s or Mario Batali)

• ½ slightly rounded teaspoon of smoked Spanish paprika (or more…do it to taste but start with that amount…you can always add it, but you can’t take it out!)

• 1/4 teaspoon cayenne pepper or to taste…the sauce should have a slight hint of spice but not be “hot” or spicy in an aggressive way…just warm spice.

• 1 8-ounce log good quality goat cheese (Chevre)

DIRECTIONS

1. Place marinara sauce, smoked paprika, and cayenne pepper in a small saucepan. Heat on low and simmer for 20 minutes to cook the fresh tomato flavor out of the sauce and let the spice flavors develop.

2. Remove from heat and place in an attractive, oven-proof serving dish/ bowl. Place goat cheese in the dish on top of the sauce so that the sauce comes about ¾ of the way up the sides of the cheese but does not entirely cover it.

3. Cover dish with foil and place in a warm 325-350 degrees Fahrenheit oven and bake for 20-30 minutes until cheese is warm.

4. Serve warm with thin slices of garlic-flavored, buttered toasted baguettes.

Visit TheJewishFed.org/Recipes for my toasted french baguette recipe.

We have a special treat for you this issue. Our community member and Federation board member, Donna Barton Ayres, who shares our love of recipes, cooking, and all things culinary, gifted us this month’s article and recipe for her Aunt Ruthie’s chili. I don’t know about you all, but whenever I am in the mood to make chili, I always find myself searching for a new chili recipe to love. I just haven’t found the perfect one yet. Perhaps this will be the one! Thank you, Donna!

My aunt, Ruthie Barton, knew chili. And who doesn’t love chili, especially on a crisp, cold day in the fall? In 1980, Ruthie’s husband, Max, and her younger son, Todd, opened “Max’s Hot Dog Restaurant in Tuscon. Max suggested they give out small freebie samples of chili based on Ruthie’s mother’s 1890 recipe. It was a great marketing idea since they were soon making up to 19 gallons a day to put onto hot dogs, into tortillas, or sending out as take-home orders for customers as far away as Chicago and New York. The restaurant was a hit for the year and a half it stayed open, ending because of Max’s difficult commute between Munster, Indiana, to Tuscon, Arizona.

See if you can improve on this easy but delicious recipe—add hot pepper jelly or jalapeños. Then send us your own version. In the meantime, make it yourself and top it with your favorite toppings!

As a side note, you may remember Ruthie’s older son, our esteemed Jewish community member for many years here in South Bend. He is my first cousin, Doug Barton.

Donna Ayres
Community Contributor & Board Member

INGREDIENTS

• 1 ½ lb. lean ground beef

• 2-3 (15 oz) cans of red kidney beans

• 1 onion

• 2 long pieces of celery

• 1 clove garlic

• 1 (28 oz) can tomatoes

• 2 tb chili powder

• ½ cup catsup

DIRECTIONS

1. Cut onion and celery into small pieces.

2. In a skillet brown the meat and add the onion and celery to cook.

3. Crush and then add the clove of crushed garlic and chili powder.

4. In a large pot cook the beans & tomatoes on low.

5. Add the catsup, then add the meat after pouring off the grease.

6. Cook 2 hours until thick. Add water to thin.

7. Put it on hot dogs, burgers or eat by itself!

This month I am sharing with you one of my family’s favorite chicken recipes. Marsala chicken makes an appearance during holiday meals and other special occasions at my house. The flavors are amazing.

Last month, Cristyne shared a honey cake recipe and claimed to be a honey cake snob. I understand food snobbery! Personally, I am a big paprika snob. (If it’s not Hungarian, it’s not worth using.) Another thing that I am a big snob about is Wishbone brand Italian salad dressing, which is used as the marinade in the recipe below.

To the kosher consumer, any time a new product gets kosher supervision it is a big deal. Some of the more popular items to become kosher in the past are Oreo cookies and M & M’s. But the item that got me most excited was Wishbone Italian Salad Dressing. What a superior product! I simply adore the stuff. Generally, I make my own salad dressings. But I always have Wishbone Italian in the fridge and pantry.

I like to marinate chicken in zip-lock bags. From time to time, turn the bag upside down to ensure that all sides of the pieces spend time soaking in the marinade. The amount of dressing used for the marinade is not specific. You may need more or less, depending on the size of the chicken pieces.

Note that one of the ingredients in the recipe is chicken stock or water. There is a huge difference between using stock or using water. But this recipe is so amazingly flavorful that going with water will still yield delicious results. The water, together with the Marsala, is added to the pan that has already browned the chicken and sautéed the mushrooms. Plus, the marinade (Wishbone all the way!) does so much for the chicken. So, if you don’t have stock on hand, using water is a fine option.

Deena Abraham
Community Contributor

INGREDIENTS

• 1 chicken, cut up

• 1/2 c. Italian salad dressing

• 1 c. flour, approximately

• 1/4 tsp. pepper

• 1/2 tsp. garlic powder

• 1/2 tsp. Italian seasoning

• 1/4 tsp. paprika

• oil, to cover the bottom of a pan generously

• 1 lb. mushrooms, sliced

• 1/2 c. Marsala wine

• 1/2 c. chicken stock or water

• 1-2 tsp. parsley

DIRECTIONS

1. Marinate the chicken pieces in the Italian dressing overnight in the refrigerator.

2. In a bowl, combine the flour, pepper, garlic powder, Italian seasoning, and paprika.

3. Pour enough oil in to a frying pan to generously cover the bottom and heat over a medium flame.

4. Coat chicken pieces with the seasoned flour and brown on both sides in the hot oil. Place browned chicken in a baking dish.

5. Add the mushrooms to the pan and sauté for a few minutes.

6. Pour chicken stock/water and Marsala into the pan and bring to a hard boil. Cook for a few minutes.

7. Pour the liquid over the chicken. Sprinkle the parsley on top.

8. Cover and bake at 350 for 45 - 60 minutes. (Baking time depends on size of pieces and how cooked they already were from being browned.)