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Ingredients:
* 1 half turkey, skin intact (about 7-10 pounds)
* 3-4 eggs (use 3 if turkey is around 7 pound, 4 if it weighs closer to 10), beaten
* 3-4 large garlic cloves, finely minced
* ½ tsp ground allspice
* Salt and freshly ground black pepper
* 2-2½ quarts chicken broth, preferable homemade, or good-quality low-sodium canned
Ingredients:
* 4 large eggs
* 6-8 tbsp olive oil, or 5 tbsp olive oil plus approximately 1-3 tbsp Olive Oil Schmaltz
* 5 cups very thinly sliced onions, plus 1 cup coarsely chopped (about 1½ pounds total).
* Salt and freshly ground black pepper
* 1-2 tbsp balsamic vinegar
* 1 pound fresh (not previously frozen) chicken livers, rinsed, fat and any green spots removed
Ingredients:
STUFFING
* 2 tbsp extra-virgin olive oil
* 1½ cups finely chopped onions
* 1½ tbsp cumin seeds, crushed with mortar and pestle or coarsely ground in a spice mill (for extra flavor, lightly toast the seeds until fragrant before crushing).
* ½ tsp turmeric
* 1 cup basmati rice, rinsed well
* ½ cup yellow split peas, picked over and rinsed well
* Salt and freshly ground black pepper
Ingredients:
MATZOH BALLS
* 2 Small-medium fennel bulbs (about 1 pound, weighted with 2 inches of top stalks)
* 2 tbsp olive oil
* ½ cup chicken broth, preferably homemade, or good-quality low-sodium canned.
* 1 tbsp coarsely chopped garlic
* Salt and freshly ground black pepper
* ¾ tsp chopped fresh thyme
* ¼ teaspoon fennel seeds, ground in a spice grinder or with a mortar and pestle (optional).
* 2 large eggs
* About ½ cup plus 2 tbsp matzoh meal
SOUP
Ingredients:
* One 5 to 6 pound fowl or stewing hen (not a roaster) and its giblets (reserve the liver for another use).
* Chicken feet, or 1 pound chicken wings
* 4 quarts cold water (quality is important here, so if you use bottled water to make coffee or tea, use it here).
* Salt
* 2 large onions, 1 peeled and quartered, 1 washed, roots trimmed but left unpeeled, and quartered
* 2 parsnips (about ½ pound), scraped and cut into chunks
* 3 celery stalks, cut into large chunks
* 5 large carrots (about 1-1¼ pounds), scraped and halved
* 2-3 garlic cloves, peeled
Ingredients:
SAUCE
* 3 medium blood oranges (If not available, substitute 2 large, juicy navel oranges)
* 2 tbsp olive oil
* 2 cups finely chopped onions
* 1½ tsp fresh ginger, peeled and finely minced
* About 1 tbsp orange blossom or other light floral honey
* Salt and freshly ground black pepper
* 1 pound rhubarb, trimmed, fibrous strings removed with a vegetable peeler
* 1 cup fresh orange juice
* generous pinch of cinnamon
* 2 cups (about 1 pound) canned, peeled plum tomatoes, coarsely chopped, and ½ cup of their liquid
* Juice of ½ lemon
Ingredients
FENNEL-WINE BROTH
* ¾ pound onions, coarsely chopped (3 cups)
* About ½ pound carrots, coarsely chopped (1½ cups)
* 2 tbsp mild olive or vegetable oil
* 1 small fennel bulb, coarsely chopped (include stalks and some of the fennel fronds).
* 1 parsnip, coarsely chopped (about 1 cup, optional).
* 3 garlic cloves, peeled
* Salt
* 3 cups dry white wine
* 1 tsp peppercorns
* 1 tsp fennel seeds, crushed
* 1 bay leaf
* ½ cup coarsely chopped fresh parsley leaves and stems
* 1 tbsp fresh lemon juice
* 1½ tsp salt
* ¹\8 tsp ground cinnamon
* 3 tbsp finely ground blanched almonds
Ingredients:
FISH BALLS
¹\³ cup carrots, scraped and diced
¹\³ cup parsnips, peeled and diced
3 tbsp matzoh meal
2 tbsp mild olive or vegetable oil
1½ cups onions, coarsely chopped
Salt and freshly ground pepper
1 tbsp chopped shallots
2 tbsp chopped fresh dill, plus 16 additional sprigs of dill
2 pounds fish fillets, skin and any bones removed and discarded (either have the fish ground by your fishmonger or rinse it to remove any scales, pat dry, and cut into 1-inch pieces).
2 large eggs
2 large egg yolks
2 tbsp fresh lemon juice
DILL-HORSERADISH MAYONNAISE
INGREDIENTS:
1 cup and 2 tbsp whole wheat or white flour
6 packets of sweetener
2 tsp cinnamon
1 dash salt
2 tsp baking powder
2 tsp vanilla extract
1/4 cup diet margarine
3 eggs
3 small peeled and shredded apples
Ingredients
* 1 cup all purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/3 cup parve margarine, softened
* 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
* 1/2 cup sugar
*1 egg
*1/2 cup orange
*2 tablespoons water
*1 cup pitted whole dates, snipped
*2 tbsp all-purpose flour
*Orange Sauce (see recipe)
DIRECTIONS:
1. Grease and flour and 8×8x2-inch baking pan; set aside. Stir together the 1 cup flour, baking powder, and baking soda in a small bowl; set aside.
2. Preheat oven to 350 degree F oven. Place softened margarine and ginger in a medium mixing bowl; beat with an electric mixer on medium speed for 30 seconds. Add sugar; beat until fluffy. Add egg; beat well. Stir in orange juice and water.
3. Add flour mixture, beating on low to medium speed until combined. Toss dates with 2 tablespoons flour and fold into batter. Spread batter evenly in prepared pan.
4. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool slightly (about 30 minutes) in pan on a wire rack. Cut into squares. Serve with warm Orange Sauce. Makes 9 servings.
Orange Sauce: Stir 1/4 cup sugar, 2-1/2 teaspoons cornstarch, 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger), and 1/4 teaspoon finely shredded orange peel in a small saucepan. Stir in 3/4 cup orange juice. Cook and stir over medium heat till mixture is thickened and bubbly; cook and stir 2 minutes more. Remove pan from heat. Stir in 1 tablespoon margarine, cut up, until melted. Cover pan and cool slightly. Serve warm. Makes about 1 cup.
