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Kosher By Design: Short on Time

May 9, 2009 | by Susie Fishbein

A selection from 140 fabulous brand-new recipes with the busy person in mind.

Click here to pre-order your copy of Kosher By Design: Short on Time, get a 15% discount and help support

1. Warm Runny Chocolate Souffles

Status: Dairy or Parve
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 8 servings

Molten chocolate cakes have made a huge splash in restaurants in recent years. I love the idea but I am not always thrilled with the taste or texture. Even after playing around and trying to develop a recipe for this book, I was not satisfied. When I was about to give up, my food guru and food stylist, Melanie Dubberley, suggested I try using my favorite brownie recipe and just undercook it. I turned to Fishbein Brownies, in our family for generations, beloved by literally hundreds of eaters, and gave the theory a try. Less a molten cake, more of a soufflé, call it what you want, it was spectacular. Here was the chocolate flavor I was looking for and the warm runny center that is the signature of this dessert.


  • 4 ounces good-quality semi-sweet or bittersweet chocolate, such as Noblesse
  • 1/2 cup (1 stick) unsalted butter or margarine
  • 4 large eggs
  • 1 1/2 cups sugar, plus more for coating ramekins
  • 3/4 cup all-purpose flour
  • 1 teaspoon pure vanilla extract


Preheat oven to 450°F. Generously coat 8 (6.8-ounce) ramekins with nonstick cooking spray, and lightly coat them with granulated sugar. Hold a ramekin on its side. Tap the sides, turning the ramekin to coat the sides with sugar as well. Repeat with remaining ramekins. (If you use larger ramekins you will get fewer servings.)

Break the chocolate into small pieces; place it and the butter or margarine in a small microwave-safe dish. Microwave on medium power for 15-second intervals, stirring between, until the chocolate is completely melted.

In the bowl of an electric stand mixer, beat the eggs on high speed until foamy. Slowly pour in the sugar, and continue beating until very fluffy and pale yellow. On low speed, stir in the flour and vanilla, until thoroughly combined. Increase speed to high, and while beating, slowly drizzle in the melted chocolate mixture. Once added, beat until all the chocolate is incorporated, about 1 minute.

For ease of pouring, transfer the batter into a large measuring cup. Fill each ramekin halfway. Set the ramekins onto a baking sheet, and bake for 14–15 minutes until the tops are brown and the centers are warm.

(Alternatively, the filled ramekins can be refrigerated. Just leave at room temperature for 30 minutes before baking.) Serve immediately, being cautious as the ramekins will be hot!

2. Honey-Nut-Crusted Turkey Cutlets

Status: Meat
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 6 servings

I love the touch of sweetness and the crunch that the honey-roasted almonds add to the turkey. It is a surprising but welcome flavor pairing that quickly dresses up ordinary turkey cutlets.


  • 6 (6-ounce) turkey cutlets, pounded very thin
  • fine sea salt
  • freshly ground black pepper
  • 2 (6-ounce) cans honey-roasted almonds, such as Blue Diamond brand
  • 1/4 cup teriyaki sauce, plus more for brushing
  • 2 tablespoons red-currant jelly


Preheat the oven to 350°F. Line a cookie sheet with parchment paper.

Place the turkey cutlets on the prepared baking sheet. Season each with salt and pepper. Brush each cutlet with teriyaki sauce. Set aside.

In the bowl of a food processor fitted with a metal blade, process the nuts with 10 (2-second) pulses. Process for 10 seconds more if needed to finely chop the nuts without grinding them to a powder. Add the 1/4 cup teriyaki sauce and the currant jelly. Pulse 2–3 times to form a sticky paste.

Spray a small offset metal spatula or the back of a spoon with nonstick cooking spray and use it to spread a thin, even layer of the nut mixture over the top of each turkey cutlet. Place into the oven and bake for 5–7 minutes or until cooked through.

Allow the cutlets to cool for a minute.

Serve whole or slice on the diagonal into 3/4-inch slices. Fan out the slices.

Serve warm or at room temperature.

3. Spicy Potato Stacks

Status: Parve
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 6–8 potato stacks

Look for potatoes of similar diameter so that they line up easily when stacked. You should be able to get 3 to 4 slices from the Yukon Gold and red potatoes and 5 to 6 slices from each sweet potato. To make these stacks hot and spicy, add cayenne pepper to the barbecue spice blend. You can also slice an onion into very thin rings, coat with the same spices and roast alongside the potatoes. Insert a roasted onion slice between each potato slice.


  • 2 large Yukon Gold potatoes, unpeeled, sliced into ½-inch slices, ends discarded
  • 2 large red potatoes, unpeeled, sliced into 1/2-inch slices, ends discarded
  • 2 sweet potatoes, peeled, sliced into 1/2-inch slices, ends discarded
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons barbecue spice blend (try to find one with hickory flavor)
  • fresh rosemary sprigs
  • fine sea salt


Preheat oven to 400°F. Cover a large jelly roll pan or cookie sheet with parchment paper. Set aside.

Place all the sliced potatoes into a large mixing bowl.

Pour the oil into the bowl. Toss to coat. Sprinkle in the spice blend. Toss to coat well. Arrange the potatoes in a single layer on prepared baking sheet. Roast the potatoes, uncovered, for 20 minutes.

Season with a sprinkle of salt.

Make layered stacks using the three kinds of potatoes. Stick a rosemary skewer through the top to secure each stack. Serve hot.

Click here to pre-order your copy of Kosher By Design: Short on Time, get a 15% discount and help support

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