NUT BUTTER TECHNIQUE

 

Ingredients:

• Nuts,
• Favorite flavorings and/or add-ins,

Directions:

1. Choose your base of nut(s) and/or seed(s); including raw pecans, sunflower seeds, hazelnuts, and etc.
2. Toast your base ingredient(s), if desired.
3. Add base to a food processor and/or blender, and process on high until desired chunky and/or smooth texture is reached
4. Put in your favorite add-ins; including sea salt, flax seeds, nutmeg, dark chocolate with hazelnuts for "Nutella", and etc.
5. Transfer into a glass jar meant to store preservatives.
6. Feel free to store in a cupboard.

STRAWBERRY FIELDS FOREVER

Cocktail Ingredients:

• 1 ounce currant molasses,
• 6 ounces gloria, AKA ginger beer,
• 2 ounces vodka, or All-American moonshine,

Directions:

1.  Mix Ingredients.
2. Serve.

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RICOTTA BALLS

 

Ingredients:

• 1 pound ricotta,
• 2 tablespoons nutritional yeast flakes,
• 1 tablespoon oregano, chopped, 
• 1 1/4 tablespoon flour,
• 1/4 teaspoon salt, or use enough salt to taste,
• 2 tablespoons macadamia nut butter, or other savory nut butter,
• 1/8 teaspoon pepper, or use enough to taste,
• 2 tablespoons flour for kneading,
• 4 tablespoons ghee (optional),
• 2 cups tomato sauce,
• Fresh oregano leaves for garnish (optional), or similar leaves,

Directions:

1. Mix together ricotta, nutritional yeast, flour, salt, nut butter, and pepper.
2. Place on a floured board for kneading.
3. Knead the dough until firm, yet soft, and create 18 balls.
4. Place evenly shaped balls into an air fryer or traditionally fry in ghee, until all sides are golden browned.
5. Remove from air fryer, pan, or other frying surface.
6. Pour tomato sauce over the balls, to serve.

*Makes 4 servings.

MINUET

 

Ingredients:

• Vodka, or All-American Moonshine,
• Freshly squeezed or prepared Orange Juice, or or similar citrus juice,

Directions:

1. Mix equal parts of orange juice with vodka, which yields a 1:1 ratio of orange juice and vodka.

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FLUFFY JASMINE RICE

Ingredients:

• 1 1/2 cups jasmine rice,
• Filtered water,

Directions:

1. In a medium saucepan, place jasmine rice in the bottom of the pan.
2. Pour enough filtered water over the rice to cover it by 3/4 inch, cover with a lid, and bring to a boil.
3. Then, reduce heat to low, and cook for amount of time directed on the package or for as long as it takes the rice to absorb the water.

*Makes 4 servings*

POACHED SALMON

Ingredients:

• Salmon fillet, thoroughly gutted,
• A few thin slices of onion,
• Several springs of spearmint,
• 1 Bay leaf,

Salad Mix Ingredients:

• Lemon wedges,
• Romaine lettuce mix, 

Directions:

1. Add fish, on top of a bed of onion slices and vegetables listed as ingredients above, to a shallow pan with enough water to cover it by 1/2 inch.
2. Heat the pan, without a cover, and bring liquid to a boil.
3. Then, cover with a lid, and let simmer for 8 to 12 minutes.
4. Remove salmon with a spatula or simula cooking utensil.
5. Serve with fresh lemon wedges and romaine lettuce mix.

BAKED POTATO

 

Ingredients:

• A large Potato,
• Vegetable oil,
• Salt,
• Favorite Toppings,

Directions:

1. Preheat oven to 350 degrees Fahrenheit, and line a baking sheet with parchment paper.
2. Wash and scrub the firm potato(es), and dry.
3. Poke the potato 8 to 12 times with a fork, to create evenly spaced holes on its surface.
4. Rub the potato with a vegetable oil of your choice.
5. Sprinkle with kosher salt and/or sea salt.
6. Bake for approximately one hour , until you can easily penetrate the center of the tender   potato(es) with a fork which  comes out clean.
7. Cut the potato(es) in half to easily add your favorite toppings; including "Bacos" Imitation Bacon chips, chopped chives vegan sour cream, vegetable based margarine, roasted red peppers, shredded vegan cheese, roasted and chopped asparagus, coconut butter, crushed tortilla chips, sliced olives, diced onions, pepper, and salt.  
8. Feel free to add meat toppings, if you wish to create a meat side dish.  Also, add only dairy toppings, without the use of meat or meat derived products, to create a dairy side dish.

*Makes one serving. Multiple recipe by number of people for additional servings.*

BEN'S KOSHER DELICATESSAN: EATING OUT TO KEEP IT KOSHER

 

Ben's, a kosher delicatessen, is located in The Bay Terrace Shopping Plaza, at 211-37 26th Avenue in Bayside, New York 11360.  

Ben's, which is probably the only  kosher catering and restaurant business remaining in Queens, New York, at least offers the most amazing kosher food services, as follows: "Kids eat Free Tuesdays", eGift cards, "Condolence Catering and Coordinated Shiva Service", orders for delivery, Shabbat specials, kosher catering, and takeout.

Further, Ben's is open seven days a week, and is managed by a non-Jewish entity on the weekends, in observance of Shabbat. 

Come to Ben's to enjoy a variety of kosher food entrees, sandwiches, desserts, and more! Keep it kosher!

www.bensdeli.net

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HAMBURGER

Ingredients:

• 1/3 ( for a thicker burger) pound to 1/4 lb. ground beef if a meat dish, or vegan ground beef if pareve,
• 1 hamburger bun,
• 1 teaspoons Dijon mustard,
• Salt and pepper to taste,
• 1 slice tomato,
• 1 slice onion,
• Small bed of lettuce,

Directions: 

1. Gently and evenly shape the beef into four patties. Lightly sprinkle salt and pepper to taste. 
2. Then, place a non-stick skillet or cast iron frying pan over medium high heat for 2 to three minutes, over brisk flame,  and add a beef patty. 
3. Cook in skillet, for approximately 5 minutes,  until a cooked crusted meat forms on one side, and flip to cook the other side of the patty for approximately 5 more minutes.
4. Serve hamburger inside of a hamburger bun with the toppings listed above and/or your favorite and kosher compatible hamburger toppings; including caramelized onions, vegan cheese, avocado, mayonnaise, pastrami for a meat dish, Russian dressing, and BBQ sauce.

* Serves 1, multiple recipe, times number of people to serve,  for additional servings

SILCILIAN SALAD

Ingredients:

4 to 5 ripe Rosso Sicilian heirloom tomatoes,

1/2 to 1 garlic clove,  minced,

1/4 cup extra virgin olive oil,

1/2 teaspoon salt,

1/2 teaspoon pepper,

3/4 teaspoon white wine vinegar,

1 tablespoon basil leaves,

Directions:

Wash tomatoes and cut into large pieces. Evenly top with garlic oil salt pepper vinegar and basil leaves. Chill 5 minutes and serve

4 servings

ANISE EXTRACT

 

Ingredients:

• 8 Ounces All-American moonshine and/or Vodka,
• 8 to 10 Star anise,

Equipment:

Clean jar for preserving extract,

Directions:

1. Add star anise to the bottom of jar.

2. Pour vodka on top of the star anise and into the jar.

3. Seal tightly with lid, and allow to sit in a cool dark space for a month. Be sure to shake once a day during the first three days and days, and then weekly

RICE FRITTERS (FRITTELLE DI RISO)

Ingredients:

• 1/2 cup rice,
• 1 pint non-dairy creamer, low sugar,
• 1/8 teaspoon salt,
• 1 teaspoon splenda (sucrose),
• 1 tablespoon vegetable based margarine,
• 1/2 Rind of lemon, grated,
• 1 tablespoon anise extract,
• 1/2 cup flour,
• 3 eggs, separated,

Directions 

1. In a double boiler, heat water in the bottom boiler, use the top boiler to cook the rice in a non-dairy creamer, for approximately 20 minutes or until all of the non-dairy creamer is absorbed.  Be sure to bring water to a boil, before allowing the rice to simmer in the top boiler.
2. Add salt, splenda, margarine, and lemon rind; and allow the mixture to cool.
3. When cool, add the anise extract, flour, and beaten egg yolks; and let stand for three hours.
4. When ready to serve appetizers, gently fold in the beaten egg whites, and drop by rounded spoonfuls into a deep frying oil or utilize air fry technology for frying.
5. Serve immediately with powdered splenda, before the rice fritters are too cold for consumption.

ALMOND MILK

Ingredients:

• 10 almonds, soaked overnight in enough water to cover the nuts,
• Pinch of freshly grated cardamom,
• 1 cup warm milk if dairy or water if pareve,
• 1 teaspoon sugar free simple syrup,
• Pinch of freshly cracked black pepper,

* Multiple recipe times number of people, if yielding more than one serving.

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