Recipes for Shabbat

Odds and Ends

By Eileen Goltz

Every cook that I know has a file that contains orphan or misfit recipes that don't seem to belong anywhere else. It's not that they're "bad" recipes it's just that they are neither fish nor fowl, cookie or cake or fall somewhere between sounding too good to be true and just down right bizarre (yet oddly tempting).

Some of my odd ball recipes just sound weird and/or use weird ingredients. I have a recipe for cookies that are more like a cake than a cookie and a chicken recipe that uses chocolate somewhere in my files. I also have a few recipes that use really exotic (and expensive) spices and seasonings and one really interesting one that's called mustard ice cream.

I also keep this file because inevitably when I placed a "to do" recipe in a specific category I can never find it when I go looking for it. I convince myself I've lost it and then, inevitably, find it six weeks later when I don't need it.
The following are just a sample of the dozens of recipes that I've parked in the limbo that is my odd ball file. I've tried them all and they will amaze and astound you with how easy and delicious they are. Since this is the no rhyme or reason file these recipes have absolutely no connection to one another, other than they don't belong anywhere else but on your table.

BLUEBERRY LEMONADE BASE (pareve)

First make a simple syrup by combining 1 cup sugar and water in a saucepan over medium heat, stirring until the mixture boils. Lower the heat and allow the syrup to simmer for another minute. Remove from heat and let cool. In a blender or food processor, puree the blueberries with 2 tablespoons of sugar. In a pitcher, combine the cooled syrup, lemon juice and blueberry puree. To serve, pour 1/4 to 1/3 cup of base into a glass and fill with water. Makes a base for 12 servings.  

CINNAMON SWIRLY CAKE/BREAD (dairy or pareve)

Preheat oven to 350. Grease a 9x5x3 inch loaf pan. Mix 1/3 cup sugar and cinnamon; set aside. In a large mixing bowl, combine flour, baking powder, salt and remaining sugar. Combine egg, pareve milk and oil; add to flour mixture. Stir just until moistened. Pour half the batter into prepared pan. Sprinkle with half the cinnamon mixture. repeat with remaining batter and cinnamon mixture. Draw a knife through batter to marble then sprinkle the slivered almonds on top. Bake for 45-50 minutes or until toothpick comes out clean. Cool in pan for 10 minutes. Remove from pan. Cool. Wrap and store bread overnight before slicing. Serves 8 to 10

BOMBAY SIX LAYER CHEESE BALL (dairy)
This is wonderful spread on crackers or on apple wedges

Combine cream cheese, cheddar and curry and beat by hand until smooth. Shape into a 5 1/2 inch diameter disc, 1 inch high Chill until firm (45 minutes). Spread chutney on top. Sprinkle coconut, nuts, scallions and currents. Serves 2.

THAI PEANUT CHICKEN PASTA SALAD WITH ORANGES (meat)

To prepare chicken: Slice the cooked chicken into julienne strips and set it aside. Break the pasta into thirds. Bring the water and salt to a boil and add the pasta. Boil for 5 minutes, or until just tender. Drain. Rinse with cold water. Drain again. In large bowl, combine chicken, pasta, carrots, onions, oranges and peanuts. In small bowl, combine soy sauce, vegetable oil, vinegar, peanut butter, sugar, sesame seeds and red pepper. Stir until thoroughly combined. Add dressing to salad. Toss. Cover. Refrigerate for at least 30 minutes before you're ready to serve. Serves 2. This recipe can be doubled.

APRICOT OATMEAL LINZER BARS (pareve or dairy)
I'm still not sure if this is a cake or a cookie

Heat oven to 350. Lightly grease 13 x 9-inch baking pan. In medium bowl, combine oats, 1-1/2 cups ground almonds, flour and salt; mix well. Set aside. In large bowl, beat butter and 1-1/2 cups powdered sugar until creamy. Add egg yolks, vanilla and almond extract; beat well. Stir in oat mixture; mix well. Reserve 1-1/3 cups; put in small bowl and set aside. Spread remaining oat mixture on bottom of prepared pan. Bake 13 to 15 minutes or until light golden brown. Cool 10 minutes on wire rack. In small bowl, combine preserves, apricots and liqueur; mix well. Spread evenly over partially baked crust. Add remaining 1/2 cup ground almonds to reserved oat mixture; mix well. Drop by 1/4 teaspoonfuls evenly over apricot mixture. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Sprinkle with the remaining 1 tablespoon powdered sugar. Cut into bars. Store tightly covered.

CHERRY BON BONS (dairy)
Sort of a candy cookie but not really either.

In An electric bowl mix cream together the cream cheese and butter until fluffy. Stir in the flour to make a stiff dough. Gather into a ball, wrap and chill in the refrigerator for 2 hours or in freezer for 45 minutes. Preheat oven to 375. Push a chocolate chip inside each well drained cherry. Pinch off a small amount of almond paste, flatten it, and wrap around each cherry.
Generously coat your work surface with confectioners sugar (the dough
will probably absorb about 1/2 cup), and roll dough 1/8" thick. Cut in
3 inch rounds. Completely enclose a wrapped cherry in each, pinch well
to seal and place seal side down on a baking sheet. Bake at 375 . for
16-18 minutes or until lightly golden. Remove from oven and while
still hot sprinkle with more confectioner's sugar. Cool cookies on
rack. Note: almond paste is available at most supermarkets and gourmet
stores. Yield about 3 dozen.

CARAMEL CASHEW BARS (dairy)
Not a cookie or candy. You can use your favorite chocolate chip cookie recipe (for this recipe I use the Toll House one)

Heat oven to 375. Press the cookie dough in bottom of ungreased 13x9-inch pan.

Bake for 10 to 18 minutes or until light golden brown. Cool for 15 minutes. In large saucepan, combine 1 cup of the chips and 1 cup of the topping. Cook over medium heat until the chips are melted and smooth, stirring constantly. Remove from heat. Stir in cereal and cashews. Spread over cooled crust. In small saucepan, combine remaining 1 cup chips and 1/2 cup dip. Cook over medium heat until melted and smooth, stirring constantly. Spread over cereal mixture. Cover and refrigerate for at least 30 minutes or until set. Cut into bars. Makes 36 pieces

SNAPPY TURTLE COOKIES (dairy)
This recipe is an old family favorite and is a great cross between a cookie and a candy. These are from the 4th Pillsbury Bake-Off. Contest in 1952 and are just as good today as they were when they won.

In large bowl, combine brown sugar and 1/2 cup margarine; beat until light And fluffy. Add vanilla, maple flavor, 1 whole egg and 1 egg yolk; beat well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda and salt; mix well. Cover with plastic wrap; refrigerate about 1 hour for easier handling. Heat oven to 350. Grease cookie sheets. Arrange pecan pieces in groups of 5 on greased cookie sheets to resemble head and legs of turtle. In small bowl, beat egg white. Shape dough into 1-inch balls. Dip bottoms in beaten egg white; press lightly onto pecans. (Tips of pecans should show). Bake for 10 to 12 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled. In small saucepan, combine chocolate chips, milk and 1 tablespoon margarine; cook over low heat, stirring constantly until melted and smooth. Remove from heat; stir in powdered sugar. If necessary, add additional powdered sugar for desired spreading consistency. Frost cooled cookies. Let frosting set before storing. Store in tightly covered container. Makes 3 1/2 dozen cookies.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.