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Recipes
Pareve Recipes
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A cold soup that is a simple and easy make a head start to a big meal.
This simplest of soups—a refreshing starter on a hot summer day— rovides a creamy backdrop for the more complex flavors in the salsa. Honeydew is juicy enough so that no added liquid is needed. For best results make sure to get a ripe sweet melon. A four-pound melon, peeled and seeded, will yield the necessary 6 cups.
A great soup that can actually be served for a different kind of breakfast. It can be made at night and be ready for the morning.
This recipe is kind of elegant and would be nice served at a dinner party before a meal that has beef as a main course.
*Depending on what type of broth you use you can make this soup dairy or meat or pareve and all the variations are equally delicious.
Fish cakes, a tasty way to use and stretch leftovers, are popular in many Ashkenazic and Sephardic communities. Some Sephardim serve these patties at the Passover Seder.
This is one of numerous recipes devised by fish-loving Moroccan cooks.
As a peninsula, fish naturally makes up a substantial part of the Italian diet. An ancient method of preserving fish survives in the form of baccala (dried cod) used to make a variety of dishes including pezzetti (fish sticks). From Sephardic immigrants, Italkim learned of pesce fritto (fried fish) and pesce marinato (marinated fried fish). This version of ceviche (marinated fish) is traditionally served as an appetizer on Sabato (Shabbat) in Italian homes. Use salmon for an untraditional touch.
Cooking fish in water not only produces a moist, tender flesh, but imparts the fish’s gelatin into the cooking liquid, thereby, gelling it. Variations of this widespread dish can be found on Sabbath tables from France to Russia as well as in many Sephardic communities where it is called jelatine di pescado or pichtee. In Alsace, the various versions of carpe a la Juive have become part of the cooking repertoire of the non-Jews of the area. Rich-flavored carp was the favored fish for this dish by Ashkenazim and gelatinous striped bass by Sephardim, but any firm-fleshed fish, even salmon or trout, can be used. Sephardic versions always incorporate a little lemon juice, partly for flavor and partly as a preservative. Since lemons were generally scarce in most parts of Europe, Ashkenazim usually use vinegar. In the medieval Teutonic mode, the vinegar is counterbalanced with sweet ingredients.
The sauce for this dish can also be served over salmon or chicken
This salad is an unusual variation, combining the whitefish, and a tangy
dressing. Served on a bed of lettuce this salad is the perfect start to any
Yom Tov meal
