4 chicken legs and thighs; split, boned and skinned
¼ teaspoon orange zest
In a large bowl, mix the teriyaki sauce, oil, ginger and juice. Add chicken to mixture and marinate for 10 minutes. Preheat broiler. Remove chicken from marinade. Put marinade aside. On broiler pan rack, put the chicken and broil for 8 minutes. Turn the chicken and broil for another 5 minutes. Transfer to a plate and keep warm. In skillet, bring marinade to a boil. Add orange zest and remove from heat. Pour marinade over chicken. Serve hot with noodles.
Wash the carrots carefully and cut the ends. Place the carrots in food processor and shred them with shredded disc. Transfer the shredded carrots to a serving bowl and add the mayonnaise, mustard, salt and the lemon juice. Mix gently. Cover and refrigerate to blend flavors for 24 hours. Serve cold.
Quickly prepare this drink as soon as your guests arrive!
3 granny smith apples, peeled and chopped into cubes 1/4 inch pieces
1/4 cup frozen orange juice concentrate
3 cups water
1/4 cup rum
Sliced orange pieces for decoration
In a medium saucepan place the diced apples, orange juice concentrate and water. Then bring to boil. Reduce the flame and add the rum and boil for 3 minutes. Serve immediately in tall glasses and garnish with orange slices.
On the Jewish holiday of Shavous (Giving of the Torah), we eat many cheese dishes. The thinly wrapped sweet dough is stuffed with a low fat cheese and then topped with a sauce. The blintzes betray its low fat content with an exceptionally delicious taste.
Makes 12 blintzes (TIP: Double the amount of batter and make a 2 month supply).
Can be stuffed with different fillings. (mushrooms, onions etc.)
1 cup flour
1 1/2 cups milk
2 tablespoons oil
1/2 teaspoon salt
1 ounce margarine or oil spray
Stuffing and sauce ingredients
6 ounces preserved fruits (strawberry, mango, peaches, or apricots)
4 ounces cream cheese
12 ounces, 1 1/2 packets unsalted farmer cheese
6 teaspoons sugar
1 cup fresh squeezed orange juice
3 tablespoons corn flour dissolved in a bit of water
In a medium-size bowl mix all the blintzes ingredients except the margarine. Lubricate a Teflon, non-stick frying pan with a bit of margarine or oil spray and warm up. Spread a thin layer of the mix (about 3 tablespoons) into the pan. Saute until the blintz turns golden brown (for about 30 seconds). Turn over and saute lightly. Continue to cook the remaining blintzes the same way. At this stage you may freeze the blintzes up to 2 weeks and prepare the stuffing at a later time.
Stuffing: Cut the fruit into small cubes; mix the fruit, the 2 cheeses and 2 tablespoons of sugar. Spread 2 full tablespoons stuffing at the center of each blintz and roll the blintz. Lubricate a baking pan with margarine. Arrange the stuffed blintzes side by side.
Sauce: In a small pot, boil the orange juice with the remaining 4 tablespoons of sugar. Add the dissolved corn flour and stir until the sauce turn thick and halfway translucent. Pour the sauce on the blintzes and warm up in the oven for few minutes or in a microwave with a microwave-proof plate.
Euro-American Chef & Author
With her extensive travel in Europe and the U.S. combined with original family recipes, Ruth Milstein has created the “New Israeli Cuisine” in her book “Cooking With Love.”