Squash and Peanut Butter Soup
Peanut butter? Yes, it adds just enough extra flavor to make this soup special. It’s not typical but it is good.
4 cups vegetable stock
1 butternut squash, peeled, and cut into 2-inch pieces
1 large tart apple, cored, peeled and sliced
1 large onion, quartered
½ cup peanut butter
2 teaspoons curry powder
½ teaspoon salt (optional if peanut butter is salted )
¼ teaspoon pepper
¾ cup nondairy creamer
Bring the stock to a boil in a large pan. Add squash, apple and onion.
Reduce heat and simmer until vegetables are tender, about 20 minutes. Stir in peanut butter and spices.
Puree the mixture in batches in a blender or food processor until smooth.
Return to the pot and stir in the non-dairy creamer. Add more if necessary to archive desired consistency.
Rosemary Garlic Chicken
A simple but delicious entrée that can be doubled or tripled for a crowd.
2 chickens, cut in 1/8th’s
10 cloves garlic
Freshly ground black pepper
4 sprigs rosemary
¼ cup balsamic vinegar
½ cup olive oil
2 tablespoons brown sugar
½ cup white wine
Arrange chickens in single layer in two baking pans. Sprinkle with fresh garlic, pepper and rosemary. Drizzle balsamic vinegar over chickens and then olive oil. Cover and let marinate overnight.
In the morning, preheat oven to 350 degrees. Sprinkle chickens with brown sugar and then wine. Bake, uncovered, for about 1-1/2 hours, basting every 20 minutes.
Radish and Apple Salad
Serves 6 to 8
This is an unusual presentation of the traditional New Year’s apple!
10 radishes, thinly sliced
3 stalks celery, thinly chopped
1 red pepper, diced
1 Granny Smith apple, diced
2 teaspoons sugar
1 tablespoon olive oil
1 tablespoon cider vinegar
½ teaspoon kosher salt
¼ teaspoon black pepper
Place radishes, celery, red pepper and apple in a medium bowl.
In a small bowl, whisk together sugar, olive oil, vinegar, salt and pepper. Pour over vegetables and toss to coat.
Can be served immediately or cover and refrigerate until ready to serve.
This is a great dessert for Rosh Hashana.
3 tablespoons margarine
½ pound gingersnap cookies, coarsely crumbled
2 (8-ounce) packages parve cream cheese
1 cup canned pumpkin
½ cup sugar
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
1 teaspoon vanilla extract
1 cup pareve whipping cream
Melt margarine and mix with gingersnap crumbs. Set aside.
Beat together cream cheese, pumpkin, ½ cup sugar, cinnamon, ginger, nutmeg, cloves and vanilla until smooth.
In individual parfait glasses or a large trifle bowl, place a layer of crumbs and then a layer of the cream cheese mixture. Repeat twice.
Beat whipping cream until soft peaks form.
Gently dollop on top of parfaits or trifle.
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