Volume 8, Issue 074 - April 14, 2005

Hello Recipe Club,

Susie Fishbein is an everyday cook who loves to share her passion for cooking and entertaining with friends and family. It was this passion and enthusiasm for food and entertaining that led to the creation of her best-selling cookbook, Kosher By Design, published in 2003 by Mesorah, which sold 70,000 copies. Susie travels the country sharing recipes and techniques through book signings and cooking demonstrations. She has appeared on national television shows such as "The Today Show," "Living It Up with Ali & Jack," "Sheila Bridges Designer Living."

KOSHER BY DESIGN ENTERTAINS is the must-have entertainment cookbook for Passover and for festive meals and throughout the year. To see more about Susie Fishbein go to www.KosherbyDesign.com.

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Hazelnut and Honey Crusted Veal Chop
Meat

Makes 6 servings

Ingredients:

1 1/2 cups shelled hazelnuts
1 clove garlic, sliced
1 shallot, sliced
4 tablespoons buckwheat honey or other dark honey
2 tablespoons chopped fresh chives, plus extra for garnish
6 (1 1/2 inch thick) veal chops
salt
ground white pepper

Preparation:

Preheat oven to broil.

In the bowl of a food processor fitted with a metal blade, process the nuts, garlic and shallot until finely minced. Add in the honey and pulse to make a paste. Stir in the chopped chives. Set aside.

Season the veal chops on both sides with salt and pepper.

Place the veal chops on a baking tray 6 inches from the heat and broil 5 minutes per side.

Spread a layer of the honey paste over the top side of each veal chop. Place crust side up on the baking tray.

Return the tray, uncovered, to the oven on the rack furthest from the heat. Broil for 10 minutes longer, checking to make sure the honey crust is not burning.

Garnish with chopped chives.

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Thai Slaw Salad
Parve

Makes 6 to 8 servings

Ingredients:

1 1/2 cups shredded red cabbage
3 cups shredded green cabbage (1/2 small head)
1/2 cup grated or shredded carrots (about 1 carrot)
2 scallions, thinly sliced
1/2 red onion, thinly sliced
1/2 cup slivered almonds
1 cup sweetened dried cranberries, like Craisins
1/2 cup plus 3 tablespoons canola or vegetable oil
1 tablespoon roasted or toasted sesame oil
zest from 1 lime
juice from 2 limes
1 jalapeño pepper, ribs and seeds discarded, minced
1/4 teaspoon salt
freshly ground black pepper
black and white sesame seeds for garnish

Preparation:

In a large bowl, toss the red cabbage, green cabbage, carrots, scallions, red onion, almonds and cranberries. Toss to combine. Set aside.

In a medium bowl, with an immersion blender, combine the canola oil, sesame oil, lime zest, lime juice, jalapeño pepper, salt and pepper. Blend until emulsified. Pour the dressing over the salad. Mix to combine. 

Garnish with the sesame seeds. Allow the flavors to mingle for at least 1/2 hour before serving.

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Pineapple Truffles
Parve

Two years before I was asked to teach a class at Degustibus Cooking School, in Macy's Times Square, I did the backroom kitchen work for two different chef friends who were teaching there. The head assistant, Amaral Ozeias, who, during his long tenure has seen every great Chef and TV personality pass through the doors of that kitchen, quietly motioned for me to come into his office. He pulled out the prettiest little yellow truffle and proceeded to recite the recipe, one of his all time favorites. This kind gesture was the most delicious favor he could have done for me.

Makes 50 to 60 truffles

Ingredients:

1 1/4 cup firmly packed sweetened flaked coconut, divided
3/4 cup sugar, divided
1 medium pineapple, ripe
3/4 cup confectioner's sugar
4 large egg yolks

Preparation:

In a blender or food processor fitted with a metal blade, process 1/4 cup coconut with 1/4 cup sugar. Remove to a bowl or zip lock bag. Set aside.

Cut the pineapple out of the shell. Discard core and cut the flesh into chunks. Purée pineapple in blender or food processor. Transfer the puréed pineapple to a medium pot. Mix in 1 cup coconut, 1/2 cup sugar, and the confectioner's sugar. 

Bring to a boil over medium heat. Cook until all of the liquid evaporates, about 30 to 35 minutes, stirring often to make sure the mixture is not browning on the bottom. If the mixture is starting to brown, lower heat slightly and stir more often. 

The mixture will turn a dark golden color. Turn off the heat.

Remove 1/2 cup of the pineapple mixture and mix it into the egg yolks to temper them. Add the tempered yolks into the pot and mix back on heat until dry and pulling away from the sides of the pot, about 5 minutes.

Place the pot in the freezer and chill completely.

Remove the pineapple mixture from the freezer. Using a tiny melon baller or 1/4 teaspoon measure, make balls. Roll in the coconut/sugar that was blended in the first step. If the truffles get too sticky to roll, place the mixture back into the freezer for a few minutes.

Place on parchment lined baking sheets and place into freezer. Once frozen, remove and store in an airtight container in single layers separated by parchment paper. Return truffles to freezer.

Serve right from the freezer or place in little paper candy cups or on a platter 10 minutes before serving.