Orange and Fennel Turkey Breasts

Orange and Fennel Turkey Breasts

2 Turkey Breasts, boneless, & butterfly cut
2 Fennel Bulbs, thinly sliced perpendicular
2 Shallots thinly sliced
1/2 cup Orange Juice
1/4 cup Turkey Stock (or Chicken Stock)
2 Seedless Oranges segment cut
1/4 cup Raisins
2 Tbsp Capers
1/3 cup Fresh Parsley, chopped fine
1 tsp Cumin, ground
1 Tbsp Olive Oil
1 tsp Orange Zest
Salt and Pepper to taste


  • Dust the Turkey Breasts with the Cumin, and Salt and Pepper as needed.
  • Heat up a large skillet on medium heat and add the Olive Oil.
  • Saute the Turkey Breasts on both sides, about 3-5 minutes each (depending on thickness) until cooked through and starting to brown. Remove to the side
  • In the Skillet add the Fennel and Onion and cook for 3-5 minutes, until tender.
  • Add the Stock, Orange Juice, and Raisins, bring to a boil, and then reduce the heat and simmer for 5 minutes.
  • Add the Orange segments and simmer for another 2 minutes, stirring often but trying not to break up the segments.
  • Plate the Turkey and cover with the Fennel Orange topping.
  • Garnish with fresh Parsley, Capers, and Orange Zest.

Makes 2-4 servings (depending on the size of the breasts).

NOTES: I tend to use Naval Oranges for this recipe. In fact if you get two Naval Oranges for segments, and then another 2 for the Juice, it is amazing! Use fresh Zest from the Oranges, not the store-bought kind.


Festive Noodle Kugel

12 oz Egg Noodles
8 oz Cream Cheese
8 oz Sour Cream
8 oz Ricotta Cheese
4 Eggs
1/4 cup Granulated Sugar
1 tsp Vanilla Extract
2 tsp Cinnamon
1 tsp Mace
1/2 tsp Salt
3-4 cups Graham Crackers, crushed
1/2 – 1 cup Raisins (optional)
Water for Boiling
Pinch of Salt for Water


  • Bring Water to a Boil and add Salt and Egg Noodles. Cook till al dente. They will cook much quicker than regular pasta, so don’t leave it unattended.
  • Drain the Noodles, and set aside.
  • Preheat Oven to 350°F.
  • Divide the Graham Cracker crumbs and sprinkle on the bottom of a casserole dish (9″ x 13″ approximately).
  • In a large bowl combine the Dairy, Eggs, and Spices (and Raisins if using them). Mix well.
  • Fold in the Noodles.
  • Pour mixture (think scoop) into the Casserole dish, and even it out with a spatula.
  • Sprinkle with remaining Graham Cracker Crumbs.
  • Bake for 45-55 minutes.

Makes 6-8 servings.

NOTES: This Central European Jewish dish is traditionally served at Hanukkah, though it can be served throughout the year as a festive pudding/custard. I first learned this dish when I found evidence that a section of my family was Ashkenazim and had converted to Catholicism in the 1800s.

Creamy Red Coleslaw

Dedicated to The Rev. Tommy S., my Southern brother in Christ and friend in Dorothy, in honor of his recent move.

Creamy Red Coleslaw

1 head Red Cabbage (about 4 cups shredded, shredded finely
1 large Carrot, shredded
1/4 Yellow Onion, grated
1 1/4 cup Mayonnaise
1 Tbsp Dijon Mustard
Juice of 1 Lemon
Juice of 1 Lime
1/4 cup White Wine Vinegar
2 Tbsp Sugar (more or less to taste)
1 tsp fresh Ginger, grated
1/4 cup Raisins
2 Tbsp Sesame Seeds
1 tsp Herbes de Provence
1 tsp fresh Chives
1 tsp Steak Spice Rub
Salt and Black Pepper to Taste


  • In a large bowl, combine the Cabbage, Carrots, Ginger, Onion, and Raisins. Toss together.
  • In a gallon-size zipping baggy, combine the Mayonnaise, Dijon Mustard, Chives, Herbes de Provence, Steak Spice Rub, Salt and Pepper, Sugar, Juices, and Vinegar. Seal and mix well.
  • Pour over the top of the Cabbage Mix, and sprinkle with the Sesame Seeds.
  • Fold the mixture together until everything is coated.

NOTES: This is a tangy flavorful Cole Slaw that is very creamy. If you do not have Herbes de Provence, then you can substitute with Parsley, Basil, and a little Oregano and Thyme… just make sure the total amount is similar. This can be saved, sealed, for a week, and will become more flavorful as you go.

S›Ƨ – Substitute Splenda® for the Sugar.

Carrot Cake

Carrot Cake with Cream Cheese Frosting

2 1/2 cups All Purpose Flour
1 tsp Baking Soda
1 1/2 tsp Baking Powder
1/2 tsp Salt
2 tsp Cinnamon
1 tsp Ginger
1 tsp Nutmeg
1 cup Brown Sugar
1 cup Granulated Sugar
1 cup Vegetable Oil
4 Eggs
1 Tbsp Vanilla Extract
1 1/2 cups Carrots, Shredded
1 cup Raisins
1 cup chopped Pecans
2-3 cups Cream Cheese Frosting
Pecans for decoration


  • Preheat oven to 350°F.
  • In a large bowl, mix together the Flour, Baking Soda, Baking Powder, Salt, Sugar, Brown Sugar, and Spices.
  • Slowly incorporate the Eggs, Vegetable Oil, and Vanilla Extract.
  • Mix in the Carrots, Raisins, and Pecans.
  • Grease 2 8″ round cake pans and coat with flour.
  • Divide the Batter between the two pans.
  • Bake for 30 minutes or until a toothpick inserted comes out clean.
  • Remove from the pans and cool on a rack.
  • Place one cake on a plate or cake plate, and spread frosting on the top.
  • Place the second cake on top and frost the top.
  • Carefully add frosting to the side and rotate the plate to spread the frosting along the sides.
  • Decorate the top with Pecans. If you prefer you can crush the Pecans and place along the sides of the Cake.

Makes 1 cake


Dedicated to my Mom and to Lucile F. Locher Mishler “Mum”, her maternal grandmother.

Traditional Fruitcake

2 cups mixed Dried Fruits, minced
1 cup Rum
1 1/2 cups All-Purpose Flour
1 tsp Baking Powder
1 tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Ginger
3/4 cup Granulated Sugar
3/4 cup Brown Sugar
5 Eggs
3 Tbsp Canola Oil
1/4 cup Rum
1 Tbsp Lemon Zest
1 Tbsp Orange Zest
1/2 cup Pecans, chopped
1 cup Pecans, whole
1 cup Candied Red Cherries
1 cup Candied Green Cherries
1 cup Candied Pineapple


  • Soak the minced Dried Fruits in 1 cup of Rum overnight.
  • Preheat the Oven to 300°F.
  • Sift together the Flour, Baking Powder, Salt, and Spices into a large bowl.
  • In a second bowl cream the Eggs with the Sugars.
  • Whisk in the Olive Oil and 1/4 cup Dark Rum.
  • Slowly incorporate into the Flour mixture.
  • Fold in the Dried Fruits, Zest, and 1/2 cup of crushed Pecans.
  • Grease a bunt pan well.
  • Pour mixture into the bunt pan, and lightly tap it against the counter.
  • Decorate with the Candied Fruits and whole Pecans.
  • Bake on the middle rack for about 1 hour or until a toothpick inserted in it comes out clean.

NOTES: Fruitcake has always been one of my favorite deserts.  My mom tells me about how when she grew up her grandmother “Mum” used to make Fruitcake in early fall, and stick it in cheesecloth a tin.  Every couple weeks she’d pour Port on top of it.  By Christmas it was amazing.  I’m still nervous about keeping a cake in a tin and pouring alcohol on it for over a month…so here’s my version with a less pungent Rum.

Mixed Dried Fruit can include Cranberries, Raisins, Dates, Figs, Apricots, Apples, Pears, Pruns, etc.

Glögg – Gløgg

Ingredients:AlcoholicVeganNut Alergy Warning
1 bottle of Merlot
1 bottle of Port
2 cup Brandy
1/2 – 3/4 cup Granulated Sugar (inversely to wine quality)
2 medium sized Orange, sliced horizontally
4 Cinnamon Sticks
12 whole Cloves
3 Allspice Pods
2 Cardamom Pod
3/4 cup blanched Almonds
1/2 cup Raisins
5 dried Figs, quartered


  • In a large Saucepan, heat the Wines, Brandy, and Sugar on low-medium heat until Sugar is dissolved. Never allow to boil.
  • Add the Orange, Spices, Almonds, and Fruits and let steep on low heat for 1 hour.
  • Serve Warm, strained.

Serves 12

NOTES: This is a Scandinavian Mulled Wine, originating in Sweden, and was a traditional drink of King Gustav I of Sweden and was called “glödgad vin”.  The distinct nature of this version of mulled wine is the use of Almonds and dried Fruits.

English Mulled Wine
Finnish Glögi – Substitute Vodka for 1/2 or all of the Brandy.

Persimmon Cookies

Fuyu PersimmonsFuyū 富有 Persimmons

Ingredients:Nut Alergy WarningVegetarian
Pulp of 3 medium sized Fuyū 富有 Persimmons
1 tsp Baking Soda
1 cup granulated Sugar
1/2 cup Butter, room temperature
1/2 tsp Vanilla Extract
1 Egg
1 cup Whole Wheat Flour
1 cup All Purpose Flour
1/2 tsp ground Cinnamon
1/2 tsp ground Cloves
1/2 tsp ground Nutmeg
1/2 tsp Salt
1 cup Raisins
1 cup Walnuts, crushedDirections:


  • Preheat the Oven to 350° F.
  • In a food processor, pulse the Persimmon Pulp and Baking Soda until a puree forms. Set aside
  • In a large bowl combine the Sugar, Vanilla, Butter, and Eggs, mixing well.
  • Pour in the Persimmon Pulp, and mix well.
  • In a second large bowl sift in the two types of Flour and Spices.
  • Slowly incorporate the Dry Ingredients with the Wet Ingredients, mixing as you go.
  • Add the Raisins and Walnuts, folding the mixture rather than beating it.
  • On greased baking sheet, spoon teaspoon fulls of batter 2″ apart from each other.
  • Bake for 12-15 minutes; remove to a rack; and repeat till done.

Makes about 3 dozen little cookies.

NOTES: Persimmons come in two real varieties: Astringent and Non-Astringent. The most common Astringent Persimmon is the Hachiya 蜂屋 and tends to look like a bee-hive or heart in shape. You can tell it astringent because when you bite into it, it dries out your mouth. If you can only find this type of Persimmon, then double the Baking Soda, also look out for the large seeds. Fuyū 富有 Persimmons are a variety of the Non-Astringent Persimmons, and look a little bit like a squashed tomato. They lack the strong dryness of the Astringent varieties, and taste good eaten by themselves. Because of their sweet flavor, lack of dryness, and no seeds, I prefer Fuyū 富有 Persimmons.

Substitute dried Cranberries for all or part of the Raisins. Substitute Pecans for all or part of the Walnuts

Broccoli Salad

Ingredients:Vegan Vegetarian Variation
5 cups Broccoli (Florets only)
1/2 cup Raisins (mixed colors if you want)
1/2 cup Bacon, cooked, crumbled
1/4 cup Red Onion, chopped
1 cup Peas (thawed frozen is ok)
1/2 cup Almond Slivers, toasted
Salt and Pepper to Taste

1 cup Mayonnaise
2 Tbsp Red Wine Vinegar
1/4 cup Honey


  • In a small bowl combine Dressing ingredients and whisk together until all ingredients incorporated.
  • In a large bowl, combine Broccoli and Dressing. Make sure all pieces of Broccoli is covered.
  • Now add the Peas, Almonds, Onions, Raisins, and Bacon. Mix the ingredients well so that pieces of each are spread throughout the Salad.
  • Salt and Pepper to taste.

NOTES: Clean the florets and chop into bite size pieces (try to keep the florets intact as best you can). Some people like adding a cup of shredded Sharp Cheddar, but I don’t, as I think it weighs down the salad.

Don’t like Mayonnaise, or want something healthier? Try Greek-Style Yogurt instead. (Variation for my friend Alia)
M›Ṽ: Instead of Bacon, either omit or use Bac-Os ® (a Soy product).
Ṽ›Ɣ: Not only use Bacos instead of Bacon, but use a vegan vinaigrette

Pumpkin Cookies

Ingredients:Vegan VariationVegetarian
1 1/2 cups Granulated Sugar
1 cup Butter
1 Egg
1 cup Pumpkin, cooked and mashed
1 tsp Baking Soda
3 1/2 cups All-Purpose Flour, sifted
1/2 tsp Salt
1/2 tsp ground Cinnamon
1/2 tsp ground Nutmeg
1/2 tsp ground Ginger
1 cup Raisins


  • Preheat oven to 400°F.
  • In a large bowl, cream the Butter, Sugar, and Egg. Slowly incorporate the Pumpkin, mixing well.
  • In a separate bowl, sift Flour, Baking Soda, Salt and Spices.
  • Add sifted ingredients and Raisins to Pumpkin mixture, mixing well.
  • Place parchment on cookie sheet.
  • Place teaspoonul of cookies on sheet, about 2 inches a part. Bake for 8-10 minutes.
  • Remove to racks to cool.

Makes about 6 dozen cookies.

Ṽ›Ɣ – Substitute Margarine for the Butter.

Apple Oat Crisp

Apple Oat Crisp

Ingredients:Nut Alergy WarningVegan VariationVegetarian
2 lg Apples, seeded and thinly sliced
1/2 cup Raisins
1/2 cup Pecans, chopped
1/2 cup Quick Oats
2 tsp Cinnamon, ground
1 tsp Allspice, ground
1 tsp Ginger, ground
2 Tbsp Honey
2 Tbsp Butter
1/4 cup Water


  • Pre-Heat the oven to 300º.
  • Grease the base of a 8 or 9 inch pan.
  • Arrange 1 layer of Apples (about half) and cover with a mixture of Pecans, Raisins, and Oats.
  • Sprinkle with half of the Spice powder.
  • Arrange a 2nd layer of Apples, then cover with a mixture of the Pecans, Raisins, and Oats.
  • Sprinkle with the rest of the Spice powder.
  • Cover with the honey.
  • Slice the Butter into thin pieces and place around the top of the Apples.
  • Gently pour the water around.
  • Place in oven and cook for 30 minutes
  • Serve.

Ṽ›Ɣ – Substitute margarine for the butter. Use 1/2 cup Brown Sugar instead of Honey.

Spinach Salad

IngredientsVegan Vegetarian Variation
1 lb Fresh Spinach, cleaned, dried
1/2 cup chopped Green Olives
1/2 cup Raisins
1 small Red Onion
1 Tbsp Brown Sugar
3 Tbsp Red Wine Vinegar
1/4 tsp Mustard (dry)
8 slices of Bacon, chopped
Salt & Pepper to Taste


  • In a large skillet, cook the Bacon. Add Onion, Vinegar, Brown Sugar, and Mustard and simmer.
  • In a salad bowl, combine Spinach, Olives, and Raisins. Pour Bacon mixture over and toss. Serve warm.

M›Ṽ/Ɣ – Substitute 1/2 cup Olive Oil and 1 drop Liquid Smoke and Bac-Os® for the Bacon.