Salmon Mousse

With Horseradish Aioli

4 to 6 servings

Hickory seasoning provides a "smoked" salmon flavor to this simple-to-make appetizer. A food processor will generate a pate consistency, while a blender will yield a creamier mousse. Leftover horseradish aioli would be great with prime rib or on a turkey sandwich. Serve with toast points or crackers. Adapted from "Kosher by Design Entertains," by Susie Fishbein (ArtScroll, 2005).

For the salmon mousse:

16 ounces salmon fillet

Sea salt

Freshly ground black pepper

1/4 cup chopped flat-leaf parsley

1/4 cup chopped chives

1/4 cup soy milk


Juice of 1/2 lemon

1/8 teaspoon hickory seasoning such as Liquid Smoke

Frisee lettuce, for garnish

For the horseradish aioli:

1 cup low-fat mayonnaise

1/4 cup bottled white horseradish, drained

Sea salt

Freshly ground black pepper

Juice of 1/2 lemon

Preheat the oven to 375 degrees. Have ready a rimmed baking sheet lined with parchment paper.

For the salmon mousse: Place the salmon fillet on the lined baking sheet. Generously season with salt and pepper. Bake for 15 minutes, or until done. Let cool and set aside.

When the salmon has cooled, separate the flesh from the skin and, using a fork, flake off the salmon, discarding the skin. Place the salmon in a blender or food processor. Add the parsley, chives, soy milk, salt to taste, lemon juice and hickory seasoning. Pulse until completely smooth. Transfer to an airtight container and refrigerate for at least 1 hour.

For the horseradish aioli: In a small bowl, combine the mayonnaise, horseradish, salt and pepper to taste and lemon juice. Stir until smooth. Set aside.

To serve, divide the frisee among individual plates. Using 2 tablespoons or a small ice cream scoop, form oval-shaped quenelles from the salmon mousse and place 2 on top of each lettuce portion. Drizzle the plate with the horseradish aioli.

Per serving (based on 6): 129 calories, 16 g protein, 2 g carbohydrates, 7 g fat, 37 mg cholesterol, 1 g saturated fat, 319 mg sodium, 0 g dietary fiber

Recipe tested by Hal Mehlman; e-mail questions to

Roasted Garlic Chicken Stuffed With Dried Fruits and Nuts

4 servings

This dish also can be made with chicken pieces. Make a bed of orange slices and scatter the rosemary. Place chicken pieces on top and bake uncovered for 1 hour. Also adapted from "Kosher by Design Entertains."

1 head garlic

Extra-virgin olive oil


Freshly ground black pepper

10 to 12 dried apricots

5 dried figs, preferably Mission

1/2 cup shelled, raw pistachio nuts (unsalted) or pine nuts

1 whole chicken (3 to 5 pounds)

1/2 orange, unpeeled, sliced

2 sprigs rosemary

3 tablespoons margarine or unsalted butter, melted

Preheat the oven to 375 degrees.

Cut 1/2 inch off the top (non-root) end of the garlic bulb to expose the cloves. Place the head in the center of a square of aluminum foil. Drizzle with olive oil and season with salt and pepper and close the foil tightly. Bake for 45 minutes to 1 hour, or until soft and caramelized. Squeeze the roasted garlic out of its skin and set aside.

Meanwhile, in a food processor fitted with metal blade, process the dried apricots, dried figs and pistachios or pine nuts until they are loosely chopped. Set aside.

Wash the chicken thoroughly and pat it dry with paper towels.

With your fingers, loosen the skin of the chicken breasts, thighs and legs. Massage the fruit-nut mixture under the skin, getting it into the cavities where the skin was loosened. Stuff the orange slices and the rosemary into the cavity of the chicken. Tie the legs closed with kitchen twine and place the chicken on a rack in a roasting pan, trying not to let too much of the fruit and nuts fall out into the pan, where they would burn. Rub the roasted garlic all over the outside of the chicken.

Drizzle the margarine or unsalted butter over the top of the chicken, letting it run down the sides.

Bake for 11/2 hours, basting 2 to 3 times with the pan juices. Serve hot or at room temperature.

Per serving: 889 calories, 63 g protein, 31 g carbohydrates, 57 g fat, 234 mg cholesterol, 15 g saturated fat, 375 mg sodium, 6 g dietary fiber

Recipe tested by Pam Kendrick; e-mail questions to

Rice Pilaf

8 to 10 servings

For a dressier version of this dish, eliminate the mushrooms. Once the pilaf has finished cooking, mix in 1 cup of slivered almonds and 1/4 teaspoon nutmeg. Adapted from "Kosher by Design," by Susie Fishbein (ArtScroll, 2003).

8 tablespoons margarine or unsalted butter

1 medium onion, finely chopped

1 shallot, finely chopped

1 garlic clove, minced

1 cup fine egg noodles, uncooked

2 cups long-grain white rice, uncooked

4 cups low-sodium chicken broth

8 ounces mushrooms, sliced


Freshly ground black pepper

Chopped fresh parsley, for garnish

In a large skillet over medium heat, melt the margarine or unsalted butter. Add the onion and shallot, cooking until they are golden but not browned, 6 to 8 minutes. Add the garlic and cook for 1 minute longer.

Stir in the noodles and cook just until they are lightly browned. Add the rice, chicken broth and sliced mushrooms. Cover the pan and reduce heat to low. Cook until all of the liquid is absorbed, 30 to 40 minutes. Season with salt and pepper to taste. Garnish with parsley.

Per serving (based on 10): 264 calories, 6 g protein, 37 g carbohydrates, 10 g fat, 7 mg cholesterol, 2 g saturated fat, 283 mg sodium, 1 g dietary fiber

Recipe tested by Judith Weinraub; e-mail questions to

Apple Crunch Galette

10 to 12 servings

The crust is free-form and topless, making this apple pie easy to make, even for the crust-challenged. This tastes swell with a scoop of ice cream or with caramel-flavored ice cream topping. Also adapted from "Kosher by Design."

For the crust:

21/2 cups flour

11/4 teaspoons salt

2 tablespoons sugar

8 tablespoons margarine or unsalted butter at room temperature, cut into 7 pieces

8 tablespoons vegetable shortening, cut into 7 pieces

4 to 41/2 tablespoons ice water

For the crunch topping:

3/4 cup flour

3/4 cup dark brown sugar

1/2 cup old-fashioned oats (not quick cooking or 1-minute type)

6 tablespoons margarine or butter, melted

For the apple filling:

3 McIntosh or Braeburn apples

2 Granny Smith apples

1/2 cup sugar

3 tablespoons flour

1 teaspoon cinnamon

1/8 teaspoon salt

3 tablespoons low-sugar apricot preserves

1 egg yolk, beaten with 1 teaspoon water

For the crust: In the bowl of a stand mixer fitted with a dough or batter hook, or in the bowl of a food processor fitted with a metal blade, mix the flour, salt and sugar. Cut the margarine or butter and shortening into the flour and mix until mixture resembles baby peas. Sprinkle the water over the dough, 1 tablespoon at a time, and blend in with the mixer or with a fork. Repeat until the dough is moist enough to come together. Gather the dough and knead just to get it into a ball, then flatten the ball slightly and shape into a disk. Wrap in parchment or plastic wrap and chill for 30 minutes.

For the crunch topping: In a medium bowl, add the flour, brown sugar, oats and melted margarine or butter and stir to combine. Set aside.

For the apple filling: Peel, halve and core the apples. In a large bowl, combine the sugar, flour, cinnamon and salt. Add the apples slices and toss to coat.

To assemble: Preheat the oven to 375 degrees.

Remove the dough from refrigerator. On a lightly floured piece of parchment paper, roll the dough into a circle, 14 to 15 inches across. Leaving a 3- to 4-inch border, brush the apricot preserves over the dough. Place three-quarters of the crunch topping mixture over the preserves, still leaving the border of dough uncovered. Starting at the outer edge of the preserves, and working your way toward the center, lay the apple slices in concentric circles, going around and adding layers until all of the apples are used. Sprinkle the remaining crunch topping over the apples.

Using the parchment paper for support, fold the dough border over the apples. The dough will cover 2 to 3 inches of the filling. Carefully peel back the parchment paper and slide it with the galette onto a rimless baking sheet. Brush the exposed dough with the egg yolk-water mixture.

Bake for 25 minutes, then remove from the oven and carefully cover the crust with foil to prevent the edges from burning. Return to the oven and bake 30 minutes longer. Serve warm or at room temperature.

Per serving (based on 12): 455 calories, 5 g protein, 59 g carbohydrates, 23 g fat, 18 mg cholesterol, 5 g saturated fat, 422 mg sodium, 3 g dietary fiber

Recipe tested by Yuki Noguchi; e-mail questions to