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Kosher Creative

May 9, 2009 | by

An innovative kosher cookbook, from our families to yours.

Just when you thought there was no room for another kosher cookbook on your shelf comes this innovative one titled “gatherings” from Netivot HaTorah Day School in Toronto. As they say in their introduction, “To know a community is to eat its food.” Our community is as diverse as the dishes they inspire and united in our desire to taste them all. Here are a few tempting samples.

Thai Mango Salad


1 Tbs rice vinegar
1 Tbs lime juice
1 Tbs honey
2 Tbs sugar
1 tsp lime zest, finely grated
1/4 tsp hot pepper flakes
3 Tbs vegetable oil
1 Tbs sesame oil
1/3 cup fresh coriander, chopped (optional)
3/4 tsp salt
3/4 tsp pepper


2 mangoes, just barely ripe, julienned 1 red pepper, julienned 1 green pepper, julienned 1 red onion, thinly sliced 6 Boston lettuce or radicchio leaves

In a large bowl, whisk together rice vinegar, lime juice, honey, sugar, lime zest and hot pepper flakes. Whisking constantly, drizzle in vegetable and sesame oils until well combined. Stir in coriander, salt and pepper. Add mangoes, peppers and onion. Gently toss until well combined.

Place a leaf of lettuce on a salad plate. Spoon a serving of salad in the centre of the lettuce leaf.

Moroccan peanut and Tomato Soup

1 onion, finely chopped
4 cloves of garlic, minced
2 Tbs margarine
1 (28oz) can tomatoes, crushed or diced
1 cup peanut butter
1/4 cup ketchup
1/4 cup vinegar
2 Tbs chili powder
1 tsp cumin
1 tsp black pepper
1 tsp hot pepper sauce
1 tsp mustard powder
1 tsp parsley flakes (optional)
2 cups water

In a large pot, saute onion and garlic in margarine until translucent. Add remaining ingredients, except water. Bring to a boil, stirring constantly, being careful not to burn the mixture. Add water slowly. Reduce heat to simmer and cook uncovered for 10-15 minutes. Stir occasionally.

Terra Chip Chicken

1/2 cup all purpose flour
1 Tbs garlic powder
1/2 tsp salt
1/2 tsp pepper
6 chicken breasts, boneless skinless
1 egg
1 Tbs Dijon mustard
1 tsp lemon juice
1 tsp lemon and herb spice
1 (170g) bag Terra Chips, crushed
1/3 cup margarine

Preheat oven to 350F

In a small bowl, combine flour, garlic powder, salt and pepper. Dredge chicken breasts in mixture, set aside.

In another small bowl, beat egg, mustard, lemon juice and lemon and herb spice together. Set aside.

Place crushed chips in a large bowl. Dip chicken first in egg mixture then in crushed terra chips. Place chicken breasts in roasting pan.

In a small saucepan, melt margarine. Drizzle on top of chicken. Place roasting pan, uncovered, in oven. Bake for 30-45 minutes.

Caramelized Apple-Cranberry Strudel

1/2 cup fresh cranberries
1 Tbs cornstarch
1 Tbs margarine
4 medium baking apples, peeled, chopped
1/2 cup sugar
1/2 cup dried cranberries
1 tsp ground ginger
1/2 tsp cinnamon
6 sheets phyllo dough
1/4 cup margarine, melted
1/2 Tbs course or vanilla sugar, to garnish icing (confectioners) sugar, to garnish.

Preheat oven to 400F

Toss fresh cranberries with cornstarch. Set aside.

In a medium saucepan, melt margarine and add fresh cranberries, apples and sugar. Gently stir and continue cooking for about 5 minutes or until cranberries begin to split. Stir in dried cranberries, ginger and cinnamon. Cool to room temperature.

Lay out one sheet of phyllo dough and brush with melted margarine. Add remaining sheets of phyllo, brushing with margarine between each layer. Spoon apple mixture along long edge, leaving 2-inch border along bottom and on each side. Fold over the excess border on each short side and then roll long side up. Press together.

Place strudel with seam side down on a parchment lined baking sheet. Brush margarine on top. Sprinkle with sugar. Using sharp knife, poke five vent holes in strudel. Bake for 20 minutes until golden. Sprinkle with icing sugar before serving. Serve sliced warm or at room temperature.

Freezes well.

Captivating Coconut Cake


1 Cup sugar
2 eggs
1 cup all purpose flour
1 tsp baking powder
1 tsp salt
1/2 cup milk
2 Tbs butter, melted
1tsp vanilla


1/3 cup brown sugar
3 Tbs butter
2 Tbs milk
1/2 cup flaked coconut

Preheat oven to 350F

In a large bowl, using an electric or hand held mixer, blend sugar and eggs. Add flour, baking powder, salt, milk melted butter and vanilla. Mix Well. Pour into a greased 8 x 8 inch pan. Bake for ½ hour.

When cake is almost done, combine brown sugar, butter and milk in a saucepan. Bring to a boil. Simmer for 2 minutes, stirring often. Remove cake from oven. Pour topping mixture over cake. Sprinkle with coconut. Return to oven. Bake for an additional 5 minutes, or until coconut is browned.

Simply Sensational Chocolate Cake


2 cups sugar
1 3/4 cups all purpose flour
3/4 cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 tsp salt
2 eggs
1 cup soy milk (or 1/2 cup water and 1/2 cup soy milk)
2 tsp vanilla
1/2 oil
1 cup boiling water


2 cups icing sugar
2 Tbs corn syrup
3-4 Tbs pareve milk
1oz semi sweet chocolate, melted

Preheat oven to 350F

In a large mixing bowl, combine sugar, flour, cocoa powder, baking soda, baking powder and salt. Mix by hand. Add eggs, milk, vanilla and oil. Mix. Add boiling water and continue mixing. Batter will be loose. Pour into a greased and floured bundt pan . Bake for 30-35 minutes until toothpick comes out clean. Cool.

In another bowl, stir sugar, syrup and milk until smooth. Turn cake onto a baking sheet, pour glaze over cake to cover completely. Drizzle melted chocolate over cake. Transfer cake to a serving platter.

This cookbook retails for $28.95 and 100% of the profits go to the school. To order call toll-free: 1-866-771-1807.


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