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Cake by Jodi Wittenberg, The Spicy Peach

Traditional Japanese Sushi is artistically rolled and individually and meticulously pressed, layered and sliced. Talented sushi chefs create each roll as a work of art.
"Aha" busy readers! Our sushi cake is made in a spring-form pan, and our even quicker version, the sushi trifle, is layered in a glass bowl. When people see and taste our sushi trifle or cake, they say: How did you do that? Well, here's how:


4 cups cooked sushi rice
2 avocados, chopped
2 cucumber, chopped
2 scallions, chopped
1 lb. kosher surimi crab, chopped

1/3-cup rice vinegar
1/3-cup sugar
½ teaspoon salt
1 Tablespoon toasted sesame oil
2 tablespoons vegetable oil
2 tablespoons finely chopped ginger
Sesame seeds, scallions for garnish


Sushi Cake
Whisk dressing ingredients;
Mix cooked rice with half of dressingMix cucumbers with other half of dressing and let marinate for 30 minutes or more
Line a spring-form pan with plastic wrap or parchment- so that extra wrap extends beyond edges of pan
Press in half of cooked rice
Drain cucumbers
Top rice with cucumbers, crabmeat, scallion and avocado
Top with remainder of cooked rice- press down slightly
Refrigerate overnight
Unmold by opening spring-form sides and pulling out with sides of parchment or plastic

Garnish with nori chips, additional cucumbers, avocados
Serve with pickled ginger, soy sauce and wasabi
Smoked salmon can be substituted for faux crab. Or, the entire cake can be made vegetarian.

Sushi Trifle
Follow above recipe and layer it all in a large clear glass trifle bowl or platter with sides, or in individual trifle glasses. It can be served immediately or refrigerated for a few hours.


Serves 8 as an appetizer

Recipe: Kosher, fish, appetizer, vegetarian

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Adapted from an Outback Steakhouse recipe


1/3-cup cornstarch
1 1/2 cups flour
2 teaspoons garlic, minced
2 teaspoons paprika
1-teaspoon salt
1-teaspoon pepper
24 ounces beer
4 Vidalia onions

Seasoned Flour
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2-teaspoon pepper
1/4-teaspoon cayenne

Creamy Chili Dipping Sauce
1/2-pint mayonnaise
½ pint parve sour cream like Tofutti Brand
1/4-cup tomato chili sauce
1/2-teaspoon cayenne pepper

Outback Dipping Sauce
1/2-cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4-teaspoon paprika
1/4-teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne pepper


For the Flour
Combine seasoned flour ingredients and whisk together
For the dipping sauce and the creamy chili sauce
, combine ingredients for each and refrigerate a few hours or overnight
For the Batter
Mix cornstarch, flour and seasonings until well blended.
Add beer and mix well.

Cut about 3/4 inch off the top of onion and peel.
Cut 12-16 vertical wedges but do not cut through bottom root end.
Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help "open" them up – drain well when ready to use.)

Gently separate petals and dip onions in seasoned flour. Gently shake to remove excess. Coat well with batter.
Heat oil to 375 in a fryer basket or deep pot and deep fry at 375-400 for 1 1/2 – 2 minutes.Turn over and fry 1 1/2 minutes more or until golden brown.
Drain on paper towels.

Serve hot with either or both dipping sauces.


Video: Another take on how to make a bloomin' onion

Recipe: Kosher, meat,  appetizer

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A Signature KosherEye recipe

Start any fiesta with this easy guacamole recipe.


4 ripe avocados
2 plum tomatoes, parboiled for 1 minute, then peeled and chopped*
½ teaspoon garlic powder
½ teaspoon hot pepper sauce
1 tablespoon fresh lemon juice
2 Tablespoons onion, minced (optional)
1 tablespoon Extra Virgin olive oil
1 teaspoon (or more) Lawhorn's Tex-Mex Blend Signature Seasoning**


Scoop out the avocado; combine all ingredients in a food processor or mash by hand. If not serving immediately, reserve pits, place on top of mixture, cover tightly with plastic wrap and refrigerate. Remove pits prior to serving.


 * If no time to peel tomatoes, no worries amigos y amigas, simply chop!
** Lawhorn's seasoning is a combination of salt, chili peppers, garlic onion, cumin, pepper and spices.

Makes about 2 cups.

Recipe, kosher, appetizer, parve

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Adapted from The New Jewish Table by Ellen Kassoff Gray and Todd Gray

Todd: Roasting really rounds out the natural sweetness of eggplant, whose seeds have a caviar-like appearance and texture, in my opinion. This purée with roasted garlic and lemon juice is like baba ghanouj, but without the tahini. It's just so simple and fresh—a perfect spring starter.


3 medium eggplants
2 tablespoons olive oil (use a good quality to mix into the caviar)
3 garlic cloves, roasted or fresh and not peeled
1 teaspoon freshly squeezed lemon juice
1 teaspoon ground cumin
1/2 teaspoon salt
1⁄8 teaspoon freshly ground black pepper
Pita breads
Ground smoked paprika for dusting pitas


Roast the eggplants. Preheat the oven to 350°F. Pierce each eggplant in several places (use a fork or skewer) and place them on a baking sheet. Drizzle the eggplants with 1 tablespoon of the olive oil. Roast until the skins are blistered and the flesh is soft—about 60 minutes. (If your garlic is not already roasted, add it to the oven during the last 20 minutes of baking time.) Transfer the baking sheet to a wire rack and let the eggplants cool for 20 minutes. Keep the oven on.

Make the dip. Cut the eggplants in half and scoop out the flesh from the skins. Transfer to the container of a food processor fitted with a blade and process until smooth. Add the remaining 1 tablespoon oil, the garlic, lemon juice, cumin, salt, and pepper and pulse to combine.

Makes about 4 cups dip

Make pita chips. Cut the pitas into wedges. Arrange on a baking sheet and place in the oven until lightly toasted, golden, and crispy—15 to 20 minutes. Lightly sprinkle the pitas with the smoked paprika.



Recipe, kosher, parve

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By Rebbetzin Rashi Minkowicz
Educational Director of North Fulton Georgia Chabad Center

This goes very well with challah, fish, schnitzel, kugel, corn chips etc...
This dip is refreshing, healthy and Passover friendly.


5 large tomatoes or two boxes grape tomatoes
3 jalapeno peppers
4 cloves garlic
1 tsp. olive oil
Juice squeezed from one lemon
Salt to taste


Blend up tomatoes, peppers, and garlic in a food processor
Add oil, lemon, salt and mix well
Pour into serving bowl
Serve at room temperature or slightly chilled


Recipes: Kosher, Appetizer, Passover

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