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Honey Orange Salmon, To Be Served With Honey Orange Sauce
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| Contributed by Eileen Goltz |
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Ingredients1 cup orange juice
Orange Honey Sauce:
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Instructions
Preheat oven to 350. In a bowl combine rind, juice, honey and mustard and mix to combine. Place the salmon steaks in a glass baking dish and spread the honey mixture over the top of the salmon. Place two orange slices on each salmon steak. Bake the salmon, uncovered for 15 minutes or until just cooked. Serve hot with Orange Honey Sauce. Serves 4 as main course or 8 as appetizer.
Orange Honey Sauce:
Combine all the ingredients in a sauce pan and bring to a boil. Reduce the heat to a simmer and reduce the mixture by about 1/3. Serve with salmon.
Instructions
Preheat oven to 350. In a bowl combine rind, juice, honey and mustard and mix to combine. Place the salmon steaks in a glass baking dish and spread the honey mixture over the top of the salmon. Place two orange slices on each salmon steak. Bake the salmon, uncovered for 15 minutes or until just cooked. Serve hot with Orange Honey Sauce. Serves 4 as main course or 8 as appetizer.
Orange Honey Sauce:
Combine all the ingredients in a sauce pan and bring to a boil. Reduce the heat to a simmer and reduce the mixture by about 1/3. Serve with salmon.
Serving Size
Serves 4 as main course or 8 as appetizer.
Notes
Terrific as a first course or main course for any holiday meal.
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Orange Honey Sauce
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| Contributed by Eileen Goltz |
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Ingredientsgrated rind of 1 orange
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Instructions
Combine all the ingredients in a sauce pan and bring to a boil. Reduce the heat to a simmer and reduce the mixture by about 1/3. Serve with salmon.
Instructions
Combine all the ingredients in a sauce pan and bring to a boil. Reduce the heat to a simmer and reduce the mixture by about 1/3. Serve with salmon.
Serving Size
Notes
Prepared for Honey Orange Salmon
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Tuscan Chicken – Pre-Yom Kippur Fast
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| Contributed by Eileen Goltz |
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Ingredients2 to 3 lbs boneless skinless chicken breasts
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Instructions
Heat oil over medium-high heat in a large skillet. Add the chicken and brown, about 3 minutes per side. Add the wine and cook until liquid is reduced by half. Add the tomatoes, chicken broth, olives and garlic. Bring the mixture to a boil, and then reduce heat to a gentle simmer and cover. Cook for about 20 minutes, until sauce is thick. Stir in parsley, basil and oregano and cook 5 minutes more. Serve over cooked white beans, pasta or rice. Serves 4 to 6.
Instructions
Heat oil over medium-high heat in a large skillet. Add the chicken and brown, about 3 minutes per side. Add the wine and cook until liquid is reduced by half. Add the tomatoes, chicken broth, olives and garlic. Bring the mixture to a boil, and then reduce heat to a gentle simmer and cover. Cook for about 20 minutes, until sauce is thick. Stir in parsley, basil and oregano and cook 5 minutes more. Serve over cooked white beans, pasta or rice. Serves 4 to 6.
Serving Size
Serves 4 to 6.
Notes
Simple hearty dish that is easy to make before a fast. Perfect served with rice, beans or pasta.
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Portobello And Asparagus Pasta Salad – Pre-Yom Kippur Fast
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| Contributed by Eileen Goltz |
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Ingredients1/3 cup balsamic vinegar
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Instructions
Place the cooked pasta and tomatoes in a large bowl and set it aside. In another bowl whisk together the vinegar, 1/2 cup olive oil and salt and pepper. Pour the dressing over the pasta and tomatoes in a large bowl and set aside. In a skillet saute the mushrooms, asparagus and garlic in the 2 tablespoons of olive oil until they are just soft, about 3 or 4 minutes. Reduce heat to low and add wine. Allow to cook until wine has cooked down and reduced to just a few tablespoons. Pour the mixture over the pasta and tomatoes and toss gently. Allow the salad to marinate for at least one hour and serve cold, or reheat.
Instructions
Place the cooked pasta and tomatoes in a large bowl and set it aside. In another bowl whisk together the vinegar, 1/2 cup olive oil and salt and pepper. Pour the dressing over the pasta and tomatoes in a large bowl and set aside. In a skillet saute the mushrooms, asparagus and garlic in the 2 tablespoons of olive oil until they are just soft, about 3 or 4 minutes. Reduce heat to low and add wine. Allow to cook until wine has cooked down and reduced to just a few tablespoons. Pour the mixture over the pasta and tomatoes and toss gently. Allow the salad to marinate for at least one hour and serve cold, or reheat.
Serving Size
Notes
An effortless stick to your ribs side dish that’s great to have before a fast.
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Smoked Salmon and Dill Cheesecake – Break-The-Fast
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| Contributed by Eileen Goltz |
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Ingredients3 slices of rye bread, crumbled
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Instructions
Preheat oven to 350. In small bowl, combine breadcrumbs and butter; press into bottom of 9-inch spring form pan with removable bottom. Bake 10-12 minutes or until lightly crisped and golden. Reduce oven temperature to 300. In the bowl of a food processor process the cheese until very smooth, add the eggs, egg yolks, sour cream and lemon juice; beat until creamy, and gently in salmon, dill and lemon peel. Pour the batter into prepared pan and bake 40-50 minutes or until cheese is set in the centre. Cool and then chill overnight. To serve the smoked salmon cheesecake remove from springboard pan and garnish with additional smoked salmon, cucumber slices and dill sprigs.
Instructions
Preheat oven to 350. In small bowl, combine breadcrumbs and butter; press into bottom of 9-inch spring form pan with removable bottom. Bake 10-12 minutes or until lightly crisped and golden. Reduce oven temperature to 300. In the bowl of a food processor process the cheese until very smooth, add the eggs, egg yolks, sour cream and lemon juice; beat until creamy, and gently in salmon, dill and lemon peel. Pour the batter into prepared pan and bake 40-50 minutes or until cheese is set in the centre. Cool and then chill overnight. To serve the smoked salmon cheesecake remove from springboard pan and garnish with additional smoked salmon, cucumber slices and dill sprigs.
Serving Size
Notes
This is a great make-ahead dish that is perfect for break the fast.
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Chicken Pot Pie Soup – Sukkot
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| Contributed by Eileen Goltz |
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Ingredients5 potatoes (3 boiled for mashing and 2 diced)
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Instructions
In a large stockpot sauté the onions, garlic and celery in the margarine or oil until they are just start to get soft. Add the flour to the vegetables and cook, stirring constantly for about 2 minutes. Pour the broth over the vegetables and add the cut up chicken, cut up potatoes, carrots, pasta, and peas and poultry seasoning. Stir well to mix and then cover and cook over a medium heat for about 1/2 hour. Check every 10 minutes and stir once or twice to make sure that nothing is sticking on the bottom of the pot. After the soup has been cooking for about 1/2 hour add the mashed potatoes, stir well to combine and the salts and pepper to taste. Let the soup cook for about another 10 minutes. Depending on how much broth and noodles you have added the soup could be VERY thick. You can thin it with more broth or water. Make sure not to use too much salt to start with as the taste will concentrate as it cooks. You can make this soup a day or so ahead of time and reheat by adding a little water or broth. You can add more seasonings like thyme and celery salt if you like those flavors.
Instructions
In a large stockpot sauté the onions, garlic and celery in the margarine or oil until they are just start to get soft. Add the flour to the vegetables and cook, stirring constantly for about 2 minutes. Pour the broth over the vegetables and add the cut up chicken, cut up potatoes, carrots, pasta, and peas and poultry seasoning. Stir well to mix and then cover and cook over a medium heat for about 1/2 hour. Check every 10 minutes and stir once or twice to make sure that nothing is sticking on the bottom of the pot. After the soup has been cooking for about 1/2 hour add the mashed potatoes, stir well to combine and the salts and pepper to taste. Let the soup cook for about another 10 minutes. Depending on how much broth and noodles you have added the soup could be VERY thick. You can thin it with more broth or water. Make sure not to use too much salt to start with as the taste will concentrate as it cooks. You can make this soup a day or so ahead of time and reheat by adding a little water or broth. You can add more seasonings like thyme and celery salt if you like those flavors.
Serving Size
Notes
5 potatoes (3 boiled for mashing and 2 diced) 1 large onion, chopped 3 stalks of celery, chopped 4 carrots, peeled and sliced in rounds 1 tablespoon margarine or oil 4 tablespoons flour 2 or 3 boneless, skinless chicken breasts, cut into small chunks 1 to 1-1/2 cup frozen peas 1 to 2 cups uncooked small shell pasta 1/2 to 1 teaspoon poultry seasoning Salt and pepper Onion salt 6 to 8 cups chicken broth
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About OUKosher Recipes
Please note that we are posting recipes on www.oukosher.org as a public service.
The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .
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