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    • Tina Wasserman

      BLUEBERRY CHUTNEY - I created this recipe after a favorite commercial chutney was no longer produced. Serve on cheese, or meats or use to make the Baked Blueberry Chicken recipe.

    • Tina Wasserman

      SPICY BLUEBERRY VINEGAR - A great way to have the taste of summer blueberries enhance your salads and dishes all year long. This also makes a great holiday present for teachers if you really plan ahead!

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    CHICKEN SALAD VERONIQUE- It doesn't get much quicker than this since store-bought deli chicken sliced 1/2 inch thick can easily be cut into cubes. Use only enough dressing to moisten salad. Grapes will give off some of their juice. NEVER use low fat mayo as the cellulose in the mayo will absorb moisture and make your salad a gloppy mess if made in advance of a meal.

    KALE, MANGO, AND ALMOND SALAD WITH HONEY GINGER DRESSING- perfect for summer try substituting fresh, ripe peaches or any other fruit for mangos or top with some grilled chicken or salmon for a main dish.

    My Carrot Tzimmes with Matzah Ball Dumplings recipe for Passover. TIDBIT: The carrots and honey make this a perfect dish for Rosh HaShanah too.

    Passover Migas are great for a healthy breakfast or light dairy dinner. TIDBIT: Combines matzah farfel and fresh veggies.

    Passover Double Coconut Chocolate Macaroons. A decadent combination of almonds, coconut and dark chocolate.

    This Passover recipe for Geshmirta Matzah is perfect for cooking with kids. TIDBIT: Children will find it easier to blend ingredients by hand if using whipped cream cheese.

    My Passover Granola uses matzah farfel, sliced almonds, unsweetened coconut, pecans, dried fruit and honey. TIDBIT: Plan on making more than one batch before Passover is over.

    Prepare Strawberries with Cracked Pepper and Grand Marnier for a light, elegant and easy Passover dessert. TIDBIT: Orange Liqueur can be substituted for the Grand Marnier.

    Getting ready for Purim can be very exciting but time consuming. Baking for your Mishloach Manot baskets, making sure there are enough Hama...

    The Megillah reading emphasizes the many surprises and twists and turns in the story of Purim. Filled foods, such as kreplach, were added to many dinner menus for their element of surprise. Traditionally Kreplach are filled with beef or liver but the addition of chicken filling, a delicious by product of making chicken soup, is just the "surprise" your Purim dinner can have.

    Book Signing: 11/19 at Barnes and Noble in New York City: Entree to Judaism for Families

    Welcome to Tina's Kitchen. Get ready for a wonderful experience with your child or grandchild or any child! Just in time for Hanukkah. Tina Wasserman | Cooking and More

    PUMPKIN BREAD- I first learned to make this delicious, moist, nutritious bread when I taught Junior High Home Economics in Mineola, NY. Try making them in well-greased coffee cans for gift giving if you are one of the Ushpisim at your friend's sukkah! or slice into rounds and top with the ginger spice cream cheese spread.

    PUMPKIN WITH COCONUT CUSTARD-Although this recipe is Thai in origin, it mimics the preparation that the Pilgrim settlers first used when introduced to this native fruit. A perfect dish to serve in the Sukkah to celebrate the fall harvest. Note: the custard might look "broken" but it is absolutely fine and delicious. When serving, also give some pumpkin as well as the custard to your guests.

    ▶ How to Make Round Challah for Rosh HaShanah - YouTube

    This might sound like a complicated dish but it is quite easy to prepare; less than ten minutes to prepare and 17 minutes or less to cook! The perfect dish for a any buffet, but especially for Break Fast because it can be made in advance and tastes even better served at room temperature. The mustard sauce is perfect for this delicious salmon and can be made days ahead so you can pay attention to praying instead of your menu on Yom Kippur!.

    TINA'S NOT SO BASIC CHICKEN SALAD- Here’s another easy and delicious recipe to utilize the leftover chicken from your soup. The carrot not only adds a subtle sweetness to the salad, but it is a great way to get another vegetable into your picky eater! Chicken salad made from chicken that has been poached with many vegetables is much more moist and flavorful than one that uses chicken cooked solely in water seasoned with salt and pepper.

    EASY SWEET AND SOUR BRISKET Poor Ashkenazi Jews could only afford less expensive, tough cuts of meat that required long cooking time to tenderize. cholent, a slow-cooking Shabbat lu Often only small amounts of meat were cooked along with large amounts of beans and vegetables As immigrants to North America became more prosperous, larger portions of meat were cooked at one time, but the favored cut of meat was still the brisket, which required slow cooking for flavor and tenderness.

    CHICKEN STUFFED KREPLACH Kreplach are served in hot chicken soup for Rosh Hashanah and the meal before Yom Kippur. These meat-filled noodles represent the hope that our fate would be “sealed” in the Book of Life in the coming year. Traditionally Kreplach are filled with beef or liver. But after making a big pot of chicken soup one year, it dawned on me that a healthier version could be made using some of the delicious chicken from the soup!

    HUNGARIAN CABBAGE STRUDEL Cabbage was very popular in Ashkenazi communities during all the Jewish fall festivals: sealed in strudel for Rosh Hashanah as we hope to be sealed in the book of life for the coming year. The following recipe is from my new book Entree to Judaism for Families available this fall.

    "WALDORFED SPINACH SALAD A new way to add apples into your Fall or Rosh Hashanah menu. Add some sliced, cooked chicken or salmon and you have a great new main course on a hot summer (or fall!) evening.

    TUNISIAN BRIKS: During the High Holy Days t is traditional to serve food sealed in dough or vegetables to represent our hope that we are sealed in the book of life for the coming year. Brik is the iconic street food of Tunisia. Street vendors sell these savory fried turnovers of dough filled with meat, fish or vegetable stuffing all over Tunisia. . Normally Briks are served with Harissa, but here I have used some of the spicy relish to enhance the flavor of the sweet potato filling.

    ALFAJORES are popular sandwich cookies filled with Dulce de Leche or caramel served all over South America but especially in Argentina. Here is a version that is made with matzo crackers that makes a wonderful dessert during Passover or a special hostess gift during the week. Tina's Tidbit: To achieve a professional gloss on the cookie, good quality chocolate (not coating chocolate) must be tempered. Instructions are given at the end of the recipe.

    PALMIERS:This light, crunchy pastry is often referred to as “Pig’s ears” in America. However the French Jews serve these “ears” at Purim attributing their shape to Haman’s misshapen ones. Ears are often associated with the villain Haman because Medieval Europe had a ritual of cutting off a villain’s ear prior to execution. TINA'S TIDBIT: Most commercial puff pastry is pareve so these can be served after a meat meal.

    ALMOND POPPY SEED POUND CAKE When you are finished making Hamantashen for your family and friends there’s a good chance that you have leftover filling. There’s even a better chance that you have more than one filling left over! I created this cake using canned almond and canned poppy seed filling but you could use apricot/almond or apricot/poppyseed or even prune/poppyseed combinations. Tina's Tidbit: most flavor combinations will look like a poppyseed pound cake; prune looks more chocolaty.