Rosh Hashanah Honey Cake from Lauren Stefano

3/4c. boiling water with tea bag (set aside to cool)
1 c. oil
2 eggs
3/4 c. sugar
1/2 c. honey
2 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. allspice

Grease and line 9x10" pan with waxed paper
Preheat oven to 350

Beat oil, eggs, sugar, and honey well (approx. 3 minutes)
Add cooled tea (discard tea bag)
Beat well (approx. 3 minutes)
Mix remaining ingredients in a separate bowl
Add remaining ingredients a small amount at a time, beating well in between

Pour into pan
Bake 1 hour
Enjoy!

This recipe comes from my Grandma Esther and Great-Aunt Jan

Vegan Chocolate Vinegar Cake from Lauren Stefano

3 c. flour
1 c. sugar
1/4 tsp. salt
2 tsp. baking soda
6 Tbsp. cocoa powder
3/4 c. vegetable oil
1 Tbsp. cider vinegar
2 tsp. vanilla
2 c. cold water

Preheat oven to 350

Mix wet and dry ingredients separately
Combine all ingredients and mix again
Pour into 9x13" pan
Bake 35-45 min

Mustard-Crusted Salmon with Roasted Scallions and Pressed Beet Vinaigrette from Karen Gottschalk

Serves 4
4 beets, trimmed
3/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
12 scallions, trimmed to 10-inch length, roots removed
4 tablespoons Sherry vinegar, or more to taste
1/2 cup mustard seeds
1/4 cup coarse sea salt
4 wild king or North Atlantic salmon fillets, about 8 ounces each


1. Preheat the oven to 400 degrees F.
2.  On a large sheet of aluminum foil, drizzle the beets with 1 tablespoon of the olive oil and season with salt and pepper.  Wrap the beets tightly in the foil and roast until very tender, about 45 minutes.  While the beets roast, drizzle the scallions with 1 tablespoon of the oil and season with salt and pepper.  Wrap tightly in aluminum foil and roast until very soft and fragrant, about 25 minutes.  Set aside, keeping them warm.
3. When the beets are cooked and cool enough to handle, peel them and cut 2 of them into 4 or 5 pieces.  Place the beet pieces in the bowl of a food processor ad pulse to form a very coarse purée.  Run the remaining beet through a juicer to extract as much liquid as possible.  In a small bowl, combine the beet purée, beet juice, Sherry vinegar, 1/2 cup of the olive oil, and salt and pepper, adding more vinegar if necessary to create the desired acidity.  Set aside.
4. In a shallow bowl or high-sided plate, combine the mustard seeds and coarse sea salt and stir well to combine.  Season the salmon fillets with
black pepper and press the skin side of each fillet into the mustard and salt mixture to coat it completely.  In a 14- to 16-inch nonstick pan, heat the remaining 1/4 cup of olive oil until smoking.  Carefully place the fillets in the pan, skin side down, and cook without disturbing for at least 7 minutes, allowing the seeds and salt to form a crust.  When you’ve tested the crust by shaking the pan slightly and are confident that you will not disturb the crust by turning the fish, turn each fillet with a broad spatula, and cook on the flesh side for 3 or 4 minutes.  Place a few of the scallions on each of four warmed dinner plates, top with a cooked fillet, crust side up, and some of the bet vinaigrette, and serve immediately.

Black Pepper Fettuccine with Parsnips and Pancetta from Karen Gottschalk

2 cups all purpose unbleached flour or Italian 00 flour
1.5 cups semolina flour
2 whole eggs plus 3 more egg yolks
1 or 2 tablespoons freshly ground black pepper
1/4 pound pancetta
1 tablespoon butter
2 tablespoons olive oil
1/2 pound parsnips, peeled, halved and cut into 1/4 inch half moons
freshly ground black pepper
1/4 cup flat leaf parsley
Parmigiano Reggiano cheese for serving

Chili Rellenos Casserole from June Gottschalk

3 cans chilies

Chopped green onions and olives

1 lb grated jack cheese

3/4 lb grated cheddar cheese

1 cup evaporated milk

3 eggs.

Layer first 4 ingredients.

Beat eggs and milk and pour on top.

Bake @ 350 for 30 minutes. 

Sugarless Date Cookies from Ann Gottschalk

Sugarless Date Cookies

From Ann Gottschalk

½ cup butter or margarine, softened

1 egg

2 teaspoons vanilla

1 cup unbleached flour

1 teaspoon baking powder

¼ teaspoon salt

1 cup each chopped pitted dates,

Shredded coconut, and chopped walnuts

With an electric mixer, beat butter with egg and vanilla until smooth.

In a separate bowl, combine flour, baking powder, and salt.

Gradually add flour mixture to creamed mixture; beat until blended.

Stir in dates, coconut, and walnuts.

Form dough into two 1 1j/2 inch rolls and wrap in wax paper or foil;

Chill in freezer until firm enough to slice easily (about 2 hours) or

for as long as 1 month.

With a sharp knife, cut rolls into 3/8 inch slices.  Place slices on a

Lightly greased cookie sheet and bake at 350 degree oven for about 12 minutes or until golden.  Cool on rack.

I have made these many times for friends who do not want sugar.

Honey Glazed Lemon Chicken from Agathe Ehrenfried

Honey Glazed Lemon Chicken

from Agathe Ehrenfried

6  skinless chicken breasts

3 Tb oyster sauce or vegetarian mushroom sauce

1 Tb cornstarch

1/3 cup lemon juice

1/2 cup honey

3Tb chicken broth

2 tsp grated lemon zest

2 tsp cornstarch

vegetable oil

cornstarch

2 eggs slightly beaten

Panko ( Japanese bread crumbs-Henry’s)

green cabbage or Napa cabbage

Pound chicken breast to 1/2 “ thickness

Combine oyster sauce and cornstarch. add chicken to coat and let stand for 30 minutes. Heat lemon juice, honey, broth, lemon zest and cornstarch until it boils and thickens. If too thick, add water. Keep warm. Shred cabbage and place on platter.

Dredge chicken in cornstarch and dip in egg  and then Panko.Fry chicken in oil 1/ inch deep till golden brown ( 3 to 4 minutes per side).Drain on paper towels. Place breasts on cabbage bed, either whole or sliced and pour sauce over.