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Gluten-Free Mac n’ Cheese

Gluten-Free Mac n’ Cheese
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Gluten-Free Mac n’ Cheese
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Ingredients
Servings:
Units:
Instructions
  1. Cook pasta as per package, cold water rinse & drain, set aside.
  2. In the saucepan that will go in oven, melt butter, stir in flower to make a roux and stir slowly, constantly. Set aside, add a tiny bit of oil (coconut oil) to pan and add chopped garlic & shallot, cook on medium low until cooked – add salt and pepper to taste. Add the thyme and the sage chopped up.
  3. Stir in cheeses and cook on low heat until cheeses melt and the sauce is thick, add the spinach and mushrooms and add the cooked pasta, mix well!
  4. Press the mix down nicely in pan and use the remaining cheeses and breadcrumbs, sprinkle over top.
  5. Bake at 350◦ for 30 minutes. Remove from oven and sprinkle with toasted coconut. Serve.
  6. Suggestion: Serve in pan.
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Dessert

Mousse de halva au chocolat avec crème de whisky

Mousse de halva au chocolat avec crème de whisky
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Servings Prep Time
8 30
Cook Time
5
Servings Prep Time
8 30
Cook Time
5
Mousse de halva au chocolat avec crème de whisky
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Servings Prep Time
8 30
Cook Time
5
Servings Prep Time
8 30
Cook Time
5
Ingredients
For chocolate chalva mousse:
For whiskey crema:
Servings:
Units:
Instructions
  1. Fill a small pot halfway with water, and set a bowl on top (the bowl should not touch the water). On very low heat, melt the chocolate with the butter and halva, stirring until the mixture is smooth (you may also melt the chocolate in the microwave, stirring every 30 seconds). Set aside to cool.
  2. In a bowl, beat the egg yolks with the sugar. Incorporate into the melted chocolate.
  3. In a separate, stainless steel bowl, beat the egg whites and a pinch of salt until it forms soft peaks.
  4. Gently stir ¼ of the egg white mixture into the chocolate mixture to loosen, then fold in the remaining egg white mixture until combined.
  5. To prepare whiskey crema, using a hand mixer or a whisk, whip thickened cream, sugar, salt and whiskey together until stiff peaks form.
  6. Divide the mousse among eight ramekins. Spoon whiskey crema over the mousse. Refrigerate for at least 30 minutes.
  7. Top with some chocolate shavings and halva crumbs, and serve.
Recipe Notes

NOTE: Chocolate halva mousse with whiskey crema pairs well with a Chocolate Rob Roy cocktail.

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General

Pan seared Fish with Herb Roasted Potatoes and Lemon Vinaigrette

Pan seared Fish with Herb Roasted Potatoes and Lemon Vinaigrette
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Servings Prep Time
2 Servings 40 Minutes
Servings Prep Time
2 Servings 40 Minutes
Pan seared Fish with Herb Roasted Potatoes and Lemon Vinaigrette
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Servings Prep Time
2 Servings 40 Minutes
Servings Prep Time
2 Servings 40 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Remove fish from the refrigerator 15 - 30 minutes before you intend to cook it.
  2. Preheat oven to 350 F.
  3. To make the vinaigrette, mix 4 tbsp. of lemon juice, 8 tbsp. of olive oil, approximately 2 tsp of honey and season to taste with salt and pepper. Adjust the amount of honey and olive oil to balance out the acidity of the lemon.
  4. Heat olive oil in a pan until just smoking. Make sure the fish is dry, season both sides with salt and season flesh side with pepper. Place in the pan skin side down and cook until the skin is crispy and the fish is nearly cooked through.
  5. You will have to adjust the heat as you go to make sure that the skin gets crispy and brown without overcooking the fish. Turn the fish over and cook the fish side very briefly. Remove to wire rack.
  6. Heat olive oil in a pan until it just begins to smoke and add the diced potatoes in one layer. Season with salt, toss and then let the potatoes sit until they begin to turn golden brown. Toss until they are somewhat evenly browned. If they need to continue cooking, put the pan in the oven and finish cooking in the oven.
  7. Toss the butter, garlic, shallot and herbs into the pan and toss until the garlic and shallot are soft and fragrant. Add spinach and move it around vigorously until it is evenly wilted. Drain well.
  8. Reheat the fish briefly in a hot oven and serve over the potatoes. Drizzle the vinaigrette over and around the fish.
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Dessert Passover

Matzah Crack

Matzah crack, passover dessert, jewish food project, federation cja
Matzah crack, passover dessert, jewish food project, federation cja
Matzah Crack
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Salted Chocolate-Covered caramel Matzah - Trying this recipe at home? Share your pics with us! Facebook, Twitter, and Instagram @FederationCJA #jewishfoodproject
Matzah crack, passover dessert, jewish food project, federation cja
Matzah Crack
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Ingredients
Servings:
Units:
Instructions
  1. In a small saucepan over low heat, melt butter and dissolve sugar slowly, stirring. Once sugar is dissolved, let simmer until the caramel begins to bubble and becomes a slightly darker brown. Be careful not to let it burn!
  2. Preheat oven to 400 F. Lay broken up matzah pieces flat on a cookie sheet, side by side, trying to fill in any gaps. Pour the caramel mixture over the top evenly. Spread with spatula if needed, trying to cover as many of the matzahs as you can.
  3. Sprinkle chocolate over the top.
  4. Bake in oven for 5 to 8 minutes, or until caramel bubbles. Remove from oven and spread chocolate with a spatula to form a coating.
  5. Sprinkle with flaky salt.
  6. Refrigerate for about an hour (or freeze about 20 minutes) until hardened.
  7. Break into pieces, serve and eat! Enjoy!
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Dessert

Rugalach

Rugalach, jewish desserts, desserts, jewish food project, federation cja
Rugalach, jewish desserts, desserts, jewish food project, federation cja
Rugalach
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Servings
2 Dozen
Servings
2 Dozen
Rugalach, jewish desserts, desserts, jewish food project, federation cja
Rugalach
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Servings
2 Dozen
Servings
2 Dozen
Ingredients
Cream Cheese Pastry
  • 1/ lb butter (1 stick) or margarine, cut into chunks
  • 1/4 lb cream cheese half of a big 250g package (or cottage cheese)
  • 1 cup flour
  • 2 tbsp sugar optional
Chocolate chip Rugalach
Servings: Dozen
Units:
Instructions
Pastry
  1. Combine all ingredients in a food processor equipped with a steel knife. Process until dough forms a ball on the blades, about 18 to 20 seconds. Chilling is not necessary.
Rugalach
  1. Prepare dough as directed. Divide into 2 balls. Flour dough lightly. Roll out one portion of dough on a pastry cloth or floured board into a circle about 1/16" thick.
  2. In a food processor equipped with a steel knife attachment, process brown sugar, nuts, cinnamon and cocoa until nuts are finely chopped, about 12 to 15 seconds.
  3. Sprinkle dough with 1/4 cup of the chocolate/nut mixture. Cut with a sharp knife into 12 triangles. Sprinkle about 2 tbsp. chocolate chips around the outer edge of the triangle, making sure there are 3 to 4 chips on each triangle.
  4. Roll up carefully from the outside edge towards the center. Place on an ungreased foil lined cookie sheet.
  5. Repeat with remaining dough and filling.
  6. Bake at 375 F for 18 to 20 minutes, until lightly browned. May be sprinkled with icing sugar when cool if desired.
Recipe Notes

NOTES: This dough freezes really well. It is great to make miniature quiches. Press about 1 TBSP. dough into medium size ungreased muffin cups. Fill with any quiche filling. (It is not necessary to prebake the dough before adding the quiche filling.) Bake at 400 F about 20 minutes, until golden.
NOTES: Freezes well. Ingredients fro filling may be doubled successfully in one batch. Extra filling may be stored in a plastic bag in the freezer.

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