Kosher by Design
Selected recipes from a magnificent new cookbook.
From the editor of The Kosher Palette -- an engaging and elegant new cookbook that delights the senses as it feeds your soul. Susie Fishbein helps you prepare meals that look like you’ve spent hours in the kitchen, without the fuss. “I want the cook to feel like I’m standing in the kitchen, guiding every step,” says Susie. “Cooking tips, presentation ideas and practical, down-to-earth instructions make all the difference.”
Creative and sumptuous, Kosher By Design shows you how to cook delectable dishes like a pro, and suggests magnificent table décor to enhance the dining experience for your family and guests. Spectacular holiday photographs will stimulate entertaining ideas for all your special occasions.
The buzz surrounding the publication of Kosher By Design has been tremendous. 24,000 copies have been sold in only one week. It's no wonder that Publishers Weekly called it "A beautiful volume that straddles the delicate line between modern and traditional and between refined cuisine and everyday ease." One look at it and it is easy to see how it won this accolade. Be sure that you don't miss out! Click here to order your copies online now at the special low introductory price for your friends, family and yourself! The following are some selected recipes from the new cookbook.
Won Ton Wrapped Chicken with Apricot Dipping Sauce
Won Ton wrappers are available at most supermarkets. They are usually kept with the produce, near the Asian vegetables. The ones called for in this recipe are the smaller 3 1/2 -inch square ones. The larger one Won Ton wrappers are really for egg rolls.
3 tsps. brown sugar
2 tsps. salt
4 cloves garlic, minced
4 tsps. dry sherry
2 tsps. cornstarch
6 tbsps. vegetable oil
1 tsp. soy sauce
1 lb. boneless, skinless chicken breasts (about 3 cutlets), cut into approx. 32 1-inch squares
In a small bowl combine the brown sugar, salt, garlic, sherry, cornstarch, vegetable oil, and soy sauce. Mix the chicken squares with the marinade; cover and refrigerate for 8 hours or overnight.
1 12-oz. package Won Ton wrappers
2 cups peanut oil
Lay the Won Ton wrappers in a single layer. Place 1 square of the marinated chicken in the center of the Won Ton wrapper. Dab a small amount of marinade on each of the corners. Fold the Won Ton over the chicken by bringing each of the corners to the center of the square, overlapping slightly, like a squared envelope.
Heat the peanut oil in a large skillet until hot. Cook the Won Ton wrapped chicken for about 2 minutes per side, turning once.
APRICOT DIPPING SAUCE:
12 ozs. apricot preserves
4 tsps. yellow mustard
4 tbsps. teriyaki sauce
In a small bowl, blend the apricot preserves, mustard and teriyaki sauce. Serve 4 won tons on each plate with the dipping sauce in the center.
Makes 8 servings.
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Asian Steak Salad
This recipe is great warm, but it’s also nice at room temperature for a Shabbat lunch. Don’t reheat the steak; just bring it to room temperature. This substantial salad can serve as a main dish or appetizer. Skirt steak is salty, so you must soak it in water for a few hours or overnight before slicing it. Be sure to use low-sodium soy sauce.
3 tbsps. minced fresh ginger
3 garlic cloves, minced
1/4 cup low-sodium soy sauce
1/4 cup olive oil
1/4 cup sesame oil
1/4 cup balsamic vinegar
2 tbsps. Dijon mustard
In a nonstick skillet, place a drop of olive oil. Brown the ginger and garlic over medium heat, making sure not to burn.
In a blender or food processor fitted with a metal blade, combine the soy sauce, olive oil, sesame oil, vinegar, and mustard. Add the ginger and garlic. Pulse 2/3 times. Set aside.
3-4 tbsps. peanut or olive oil
1 1/2 lbs. skirt steak, soaked, cut into ¼-inch thick slices against the grain, and visible fat trimmed
1/2 red onion, thinly sliced
1/2 yellow pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1 tsp. sesame seeds
In a large skillet, heat the peanut oil. Add the steak; it should sizzle when it hits the skillet or your oil is not yet hot enough. Cook steak about 6 minutes or until medium doneness. Remove the steak from the skillet and set aside.
Add the red onion, yellow pepper, and red pepper to the skillet. Cook about 5-6 minutes or until vegetables are nearly done; add 2-3 tbsps. of the dressing. Mix and remove from heat.
To serve, lightly dress the greens. Save any extra dressing for another use. Place the greens in the center of the plate. Put the steak and vegetables in the center of the greens. Sprinkle sesame seeds on top.
Makes 4 servings.
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VERY BERRY COOKIES
These moist and pretty cookies remind me of summer. They are a light, colorful and delicious treat that kids and adults will love.
1/2 cup pure vegetable shortening, or 1 stick butter
2/3 cup sugar
1 egg yolk
1/2 tsp. vanilla
1 tsp. lemon juice
1 1/2 cups flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
4 fresh strawberries chopped into very small pieces
8-10 fresh strawberries, each sliced into 4 slices
15-20 blueberries, sliced in half
Preheat oven to 375 degrees (F). In a large mixing bowl with an electric mixer, cream the shortening or butter and the sugar. Add the yolk, vanilla, and lemon juice. Beat well.
In a medium bowl mix the flour, baking powder, baking soda, and salt.
Add the flour mixture to the bowl and mix until combined, it will be dry. Add the chopped strawberries and with a mixer beat for 10-20 seconds or until combined.
Drop by rounded tablespoonfuls onto parchment-lined or greased cookie sheets – flatten with slightly wet fingers. Lightly press 1 slice of strawberry and 2 blueberry pieces into each cookie.
Bake 10 minutes. Remove the cookies to a rack to cool.
Store in a single layer.
Makes 24-30 cookies.
Excerpts from Kosher By Design, Artscroll/Shaar Press. Click here to order.