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More Recipes for the Nine Days

July 28, 2011 | by

Fish, pizza, cantaloupe soup and more.

Even though we eat fish and dairy meals throughout the year, we seem to frantically search for new recipes during the Nine Days, the mourning period leading up to Tisha B'Av when we stop eating meat. We just can’t seem to think of anything to make! Here are some new and delicious suggestions that should satisfy your whole family.

Related Article: Recipes for the Nine Days

Cantaloupe Soup

  • 1 medium-sized ripe cantaloupe (you can substitute honeydew melon if you prefer)
  • 1 cup orange juice
  • 1 tablespoon lime juice
  • 1 cup plain yogurt
  • Mint leaves for garnish (optional)

Peel and dice melon. Place in food processor or blender with juices and purée. Whisk yogurt into mixture. Cover and refrigerate until completely chilled – about 3 hours. Garnish with mint leaves when serving, if desired.

Salmon with Corn Flakes Crumbs and Almond Topping

  • 1/2 cup Corn Flakes crumbs
  • 1/4 cup chopped almonds
  • 1/4 cup butter, softened
  • 1/4 cup snipped fresh basil
  • 2 tablespoons grated Parmesan cheese (optional)
  • 1 teaspoon grated lemon peel
  • 2 cloves garlic, minced
  • 1/4 teaspoon pepper
  • 4 salmon fillets, without skin (about 6 ounces each)

In a small bowl, combine almonds, butter, basil, Parmesan (if using), lemon peel, garlic, and pepper; stir in corn flake crumbs. Rinse fish; pat dry. Place fish on the greased rack of a broiler pan. Spoon crumb mixture on top of fillets and pat gently to spread.

Preheat oven to 400 degrees. Bake for 12 to 14 minutes or until fish flakes easily with a fork.

Pizza Margherita

This is my favorite pizza margherita. If you have homegrown tomatoes, be sure to use them.

Makes 4 11—13-inch pizzas

  • 1-1/2 teaspoons active dry yeast
  • 7 cups hi-gluten flour, plus more
  • 4 teaspoons sugar
  • 4-1/2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon extra-virgin olive oil, plus more for drizzling
  • 1 28-ounce can whole peeled tomatoes, or 7 home grown fresh tomatoes, pureed with an immersion blender
  • 8 ounces high quality mozzarella cheese, thinly sliced
  • 16 basil leaves, torn by hand

Make the dough: In a small bowl, whisk together yeast and 3/4 cup plus 2 tablespoons warm water. Let sit for 10 minutes. Put flour and sugar into bowl of a stand mixer fitted with a dough hook. Mix on low speed to combine. With mixer on, add yeast mixture, 1 teaspoon oil, and 1-1/2 cups ice-cold water; knead until smooth and a dough forms around hook, 7 minutes. Add salt and continue kneading for 2 minutes more. (If dough feels dry, add a few tablespoons cold water.) Divide dough into four portions, roll into tight balls, and transfer to a lightly floured baking sheet. Cover with plastic wrap and refrigerate overnight.

Remove dough from refrigerator and let come to room temperature. Put a pizza stone on lowest rack in oven and heat oven to 500 degrees; heat for at least 40 minutes. Working with 1 piece of dough at a time, dust with flour; using your hands, stretch and shape dough into an 11—13-inch circle. Transfer dough to a sheet of parchment paper. Drizzle oil around rim of dough. Spoon about 1/4 cup tomato purée onto dough, leaving a 1″ border. Season with salt. Arrange one quarter of cheese evenly over pizza. Drizzle pizza with more oil; using a pizza paddle or grasping the edges of the parchment paper, transfer pizza to pizza stone. Bake until golden brown, about 13 minutes. Slide parchment paper onto a pizza paddle or the back of a baking sheet and transfer to a work surface. Top with basil, drizzle with more oil, if you like, and slice. Repeat with remaining dough and toppings, and reserve remaining purée for another use, such as pasta.

Hazelnut and Caramel Brownies

  • 3 cups flour
  • 1-1/2 cups cocoa
  • 2 teaspoons baking powder
  • 2-2/3 cups sugar
  • 1-1/2 cups butter or margarine, melted
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 (14-ounce) package caramels, unwrapped
  • 2 tablespoons milk (or nondairy creamer)
  • 1 cup toasted hazelnuts
  • 2 tablespoons Frangelico (or other kosher hazelnut liqueur)
  • 2 cups dark, bittersweet or semisweet chocolate chips

Preheat oven to 350 degrees. In a large bowl, stir together flour, cocoa and baking powder. In a stand mixer, beat together sugar, melted butter or margarine and eggs until well combined. On low speed, beat in flour mixture. Pour into greased 9 x 13-inch pan. In the microwave, melt caramels and milk (or creamer). Stir until smooth and then add ½ cup hazelnuts and the Frangelico. Pour over batter and bake for 45 minutes. Remove from oven and sprinkle with chocolate pieces. Let stand until chocolate melts – about 2 minutes – and spread chocolate over brownies. Sprinkle with remaining nuts. Cool completely before cutting into bars.

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