Category Archives: Beet

Dinner For Two

Mazal Tov! Yael and Josh got engaged last night and I made my first engagement dinner! I had the honor of catering their first meal as an engaged couple.  After Josh proposed, I came out with 4 delectable dishes focusing on some of Yael and Josh’s favorite foods.  I even included the recipe for my pomegranate and citrus glazed salmon at the end of the page!
Appetizer 
Beet, Goat Cheese and Mixed Green Salad with a Balsamic Reduction

 Main Course
Pomegranate-Citrus Glazed Salmon, Roasted Vegetables (Fennel, Orange Pepper and Zucchini), and Creamy Brown Rice with Cherries

 Dessert
Warm Chocolate Lava Cake with Whipped Cream and Strawberries 

 Homemade Chocolate Hearts served with Fresh Mint Tea

 The newly engaged, very full and happy couple

Pomegranate-Citrus Glazed Salmon
Makes 2 Servings
2 Fillets of Salmon
1 Cup Pomegranate Juice
1 Orange, squeezed
1 tsp. Thyme, fresh
1 TBS. Apple Cider Vinegar
1/4 Cup Pomegranate Seeds
Heat a saute pan with about 2 Tbs. of oil to cover the bottom. Sprinkle salt and pepper on each side of the salmon fillets and lay in hot pan skin side down.  Sear for about 3 minutes and flip on the other side.  Sear the fish till it becomes flaky and has caramelized in color, about 5 minutes.  Remove the fish and reserve.  In the same pan, add the pomegranate and orange juice, thyme, and apple cider.  Reduce the liquid until it coats the bottom of a spoon and looks thick.  Keep a good eye on it so it doesn’t burn. Drizzle the glaze over the salmon and garnish with pomegranate seeds.
Helpful Hint:  When removing pomegranate seeds, cut into quarters and remove with hands in a bowl of cold water.   When all the seeds have been removed, strain out the water.  This is a no mess and no stain!

One Night Left….Make These!

I have never made sufganiyot (jelly donuts), well, until yesterday.  They were, by far, one of the best donuts I have ever tasted.  They brought me and many others who had the pleasure of tasting them, back to Israel.  This time of year, I crave fresh donuts from certain hole in the wall bakeries in Israel .  I’m sure anyone who has visited or lived in Israel during Hanukkah knows what a treat this fried dough confection can be.
I am sharing this recipe so you all can taste what fried heaven tastes like!

Scrumptious Sufganiyot
1 1/2 Cups Lukewarm Water
2 packages Dry Yeast (2 1/4 tsp = 1 package)
2 TBS. Sugar
1 tsp. Salt
1/2 Cup Earth Balance Shortening
1 Egg
4 1/2 Cups Flour
Oil for frying

Combine water, yeast and sugar in mixing bowl till yeast is dissolved and starts to foam.  Add the rest of the ingredients and mix until the dough forms a ball and no longer sticks to the sides of the bowl.
Rise for 45 minutes until the dough doubles in size.  Punch down, roll out, and shape with a round cookie cutter.  Rise for another half hour.  Bring 2 inches of oil up to 350- 375 degrees.  fry on one side, then flip over to the other side (about 1 minutes in total).  Drain on paper towel, squeeze in your favorite jelly or filling and sprinkle with powdered sugar.  You can also add melted chocolate on top.  Pick your favorite donuts and create them!

On top of these fabulous donuts, we served three types of latkes (potato pancakes).
– White Potato Pepper
– Curry, Sweet Potato, Black Bean
– Beet and Fennel
(These were accompanied by roasted lamb)

* I also tried to accommodate my gluten free, sugar free sister with gluten free and sugar free donuts.  They turned out more like cinnamon flavored falafal ball.  They weren’t bad, but I will try rice flour next time.  Note to self:  never make donuts with garbanzo bean flour.  Lesson learned!