A BAKED FETA CHEESE

 

Ingredients:

• 2 Pints cherry tomatoes,
• 8 oz Block of kosher FETA cheese,
• 1 to 2 tablespoons melted vegetable based margarine or vegetable oil to season the feta cheese, or use an applicable cooking spray.
• Vegetable oil, like olive oil, for drizzling in a baking dish,
• 1 to 2 tablespoons Bragg's coconut aminos or tamari sauce,
• Nutritional yeast,
• Fresh cracked black pepper,

Directions:

1. Preheat oven to 400 degrees Fahrenheit.

2. In a small bowl brush a block of feta cheese with melted margarine or vegetable oil and Bragg's coconut aminos.  Sprinkle the lightly saturated feta  block with nutritional yeast. Set aside.

 3. In a medium baking dish, combine and toss tomatoes, olive oil for drizzling, and pepper.

4. Place FETA in the middle of the tomato mixture.  Top with extra pepper and  oil for drizzling if desired.

5. Bake for approximately 25 to 30 minutes.

6. Serve, ideally with pita chips.

*Yields approximately 4 servings

APPLESAUCE

Ingredients:

• 2 pounds of apples, 4 to 5 apples, a soft variety, peeled, cored, chopped, 
• 3/4 cup water,
• 1/4 cup splenda,
• 2 teaspoons lemon juice (optional),
• 1 teaspoon cinnamon (optional),

Directions:

1. Peel, core, and chop the apples into small chunks.
2. In a saucepan, heat the water over medium heat, and add the chopped apples with splenda.  Bring mixture to a boil over high heat, and then reduce to a simmer over low heat. Be sure to heat the apples until the fruit is soft.
3. Puree using a blender and/or food processor.
4. Serve

*Yields 4 servings

PICKLED HERRING SALAD

 

Ingredients:

• 12 ounce jar of kosher pickled herring, 1/4 inch diced,
• 1 1/2 tbsp olive oil,
• 2 teaspoons vinegar
• 1 medium onion, finely chopped,
• 1/3 teaspoon teaspoon paprika,

Directions:

1. Cut the filleted herring into small pieces, and place in a serving dish.
2. Sprinkle the fish with oil, vinegar, chopped onion, and paprika.

* Yields approximately 4 servings.

GINGER LOAF CAKE

Ingredients:

• 1/2 cup vegetable oil,
• 3 3/4 cups Whole Wheat Pastry Flour or other baking flour,
• 1/2 cup simple syrup or low-sugar black currant molasses,
• 3/4 cup almond yogurt or other dairy yogurt alternative if pareve, or yogurt if dairy,
• 1/2 teaspoon salt,
• 1/3 teaspoon grated cloves,
• 2/3 cup grated ginger and candied ginger,
• 1 teaspoon ground ginger,
• 1 1/2 teaspoon baking soda,
• 1 tablespoon vinegar,

Topping Ingredients:

• Confectioners sugar, or utilize glaze (icing) ingredients displayed below this recipe.

Directions:

1. Heat oven to 350 degrees F.
2. Lightly grease and flour a 9x5 loaf baking pan,
3. Mix the wet ingredients in a bowl.
4. Mix dry ingredients, and sift in the flour; until all dry ingredients are evenly mixed in a separate bowl.
5. Mix the dry ingredients with the wet ingredients.
6. Pour into the prepared baking pan.
7. Bake in the oven for 40 to 45 minutes.
8. The gingerbread is ready when a skewer or toothpick, inserted in the middle, comes out clean.
9. Leave to cool in the pan. Turn out the cake onto rack, to cool completely.
10. Top the loaf with icing and/or powdered sugar 
11. Slice, and serve.

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QUICK DILL PICKLES

Ingredients:

• 1 1/2 pounds Kirby cucumbers with stems removed,
• 1 cup water,
• 1 cup vinegar,
• 1 1/2 tablespoons kosher salt,
• 2 heads fresh dill,
• 2 to 3 cloves of garlic,
• Savory seasonings (optional),

Equipment:

• Saucepan,
• 2 Sterilized mason jars with lids, pint sized,

Directions:

1. Wash and slice your cucumbers as creatively as you desire.
2. Make a brine, a high concentration of kosher salt in water; for example, by boiling the water, vinegar, and salt for a minute in a saucepan.
3. Evenly place the sliced cucumbers in two jars meant for preservatives, with garlic, dill, and seasonings as desired.
4. Cover the vegetables with the brine.
5. Remove air bubbles, and seal mason jars with lids.
6. Refrigerate until the cucumbers are pickled.
7. Serve.

* Yields 2 Pint Jars, 500 mL,

POACHED WHITING

 

Ingredients:

• 3 pounds of whiting, gutted and cleaned,
• 1 teaspoon sea salt,
• 2 quarts water,
• 1/4 teaspoon fresh cracked pepper,
• 1/4 cup sesame oil,
• Juice of 1 fresh lemon,
• 1 onion (optional),
• 1 celery stalk (optional),
• 1 teaspoon parsley (optional),

Directions:

1. Place salt, onion and celery if using, in water and bring to a boil.  Add fish and boil for 15 minutes.
2. Drain fish and remove the skin and bones.
3. Place in a serving dish, top with pepper, sesame oil, lemon juice, and parsley if using, and serve at desired temperature.