20 SummerTime Recipes That #GoForTheGolds by Tamar Genger

SUMMERTIME Recipes that #GoForTheGolds

“...we are real, true-blue, honest-to-goodness Gold’s fans...”

I first met Steven Gold when we were expecting our third. I remember touring the pristine plant as he made sure to keep reminding me to watch my step. He was so kind and generous at that first meeting, both with his time and the delicious box of Gold’s goodies, all the while sharing his family story about how his horseradish empire came to be. Over the years I have met his brothers, his daughter (all work in the family business) and he has congratulated me with each new addition to our family – always sending me home with a box of Gold’s goodies for our growing brood. That initial meeting was so exciting because we are real, true-blue, honest-to-goodness Gold’s fans. We have at least 4 Gold’s products in our fridge or cupboard at any given time – namely Horseradish, Horseradish Sauce, Wasabi Sauce and Duck Sauce. That’s why this partnership means so much to me. Because I sought out Gold’s, I wanted to work with their products in an official capacity – to share them with the world. We all know it’s not Shabbos without gefilte (or salmon or insert your favorite fish here) topped with Gold’s Prepared Horseradish (or Wasabi Sauce or insert your favorite Gold’s condiment here). We went beyond the Shabbos table staples and got super creative with the recipes in this eBook. And believe you me, after you read and salivate over the contents of the pages to come, you will not be able to host a summertime soiree without #Go(ing)ForTheGolds.

Gold’s, a one-of-a-kind family-run business started off during the American Great Depres sion; a true Great Depression start-up. In 1932, hardworking couple Tillie and Hyman Gold started selling their fresh, homemade, handmade, horseradish. The recipe and hard work ethic was transferred through the generations and Gold Pure Food Products Co. is now run by the offspring of Tillie and Hyman. Gold’s horseradish, their signature product, has no preservatives. This flavorful and healthful classic ingredient is now enjoying the spotlight in a vast array of courses and cuisines thanks to Gold’s. Gold’s also produces many other best in class products such as borscht, barbecue sauce, mustard and duck sauce.

Bloody Mary Gazpacho

PARVE

| 4 servings

Get a healthy dose of horseradish with this Bloody Mary inspired gazpacho. With or without alcohol this soup is a real treat. Ingredients 1 slice of whole wheat bread 2 garlic cloves 1 teaspoon coarse salt 1 teaspoon sugar 1 teaspoon celery salt 1 teaspoon Worcestershire sauce 2 pounds ripe tomatoes, cored and quartered 2 tablespoons mild extra-virgin olive oil 4 tablespoons Gold’s Prepared White Horseradish (or to taste) ½ red pepper, diced ½ yellow pepper, diced 1 small Persian cucumber, diced 2 stalks of celery (inner more tender pieces), diced ¼ red onion, finely diced ½ jalapeño, finely diced (optional) 2 shots of vodka (optional)

Directions 1. Soak bread in ½ cup water for 1 minute, then squeeze dry, discarding water. 2. Chop garlic with the salt and mash with the back of your knife to turn it into a paste. Place garlic paste in food processor with bread, sugar, celery salt and Worcestershire sauce and half of the tomatoes. Process until finely chopped, add remaining tomatoes and with motor running, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute. 3. Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids. 4. Transfer to a glass container and chill, covered, until cold, about 3 hours. 5. Once chilled, add horseradish and finely chopped vegetables. Season with salt, vodka if using and extra horseradish to taste before serving. Recipe courtesy of Tamar Genger and JOYofKOSHER.com

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PARVE

Baked Coconut “Shrimp” | 4 servings

We love recreating classic non kosher dishes into kosher ones, like this kosher shrimp cocktail. The combination of sweet and tangy flavors with a little kick from the horseradish was just the perfect addition. Ingredients 8 imitation shrimp ½ cup Gold’s Cocktail Sauce ½ cup flour ½ teaspoon salt 1 teaspoon Old Bay seasoning 2 eggs, beaten ½ cup Panko bread crumbs ½ cup unsweetened shredded coconut Cooking spray

Directions 1. Pre-heat oven to 400°. Line a baking sheet with parchment paper. 2. Using 3 separate plates, prepare your breading station: combine flour, salt and old bay seasoning in one plate, beaten eggs on another plate, and Panko, coconut and a pinch of salt on the third plate. 3. Take “shrimp” one at a time, drench in flour plate and coat well, shaking off any excess flour. Dip floured “shrimp” in the egg, and coat with coconut/ Panko mixture. Transfer breaded “shrimp” to the lined baking sheet lined. 4. Repeat the process with the remaining “shrimp”. Spray generously on both sides with cooking spray. Bake for 15 minutes. 5. Serve with Gold’s Cocktail Sauce. Recipe courtesy of Vicky Cohen and Ruth Fox and JOYofKOSHER.com

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sweet JUICY

Grilled Hawaiian Burger

MEAT

| 4 servings

Grilled sweet and juicy pineapple is great in savory dishes—especially paired with meats like hot dogs, chicken, and burgers. Ingredients 1/4 cup light mayonnaise 1 tablespoon Gold’s Prepared White Horseradish 1 tablespoon ketchup 1 large red onion, cut into ¼-inch thick rings 4 (¼-inch thick) cored round slices fresh pineapple 2 tablespoons olive oil 4 (¼-pound) beef burger patties 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 4 whole wheat burger buns 4 leaves romaine lettuce

Directions 1. In a small bowl, combine mayonnaise, horseradish, and ketchup and set aside. 2. Preheat grill to high heat. Rub onion and pineapple slices with olive oil and grill 3 to 4 minutes per side or until tender, but still holding their shape, then set aside. Meanwhile, season burger patties with salt and pepper and grill for 8 minutes per side for medium rare, or about 12 minutes per side for medium, or longer depending on desired doneness. 3. Let rest 4 minutes before assembling burgers. 4. Divide horseradish mayonnaise between 4 bottom buns. Top with lettuce, burger, grilled onion and pineapple. Add top bun and serve immediately. Recipe courtesy of Jamie Geller and JOYofKOSHER.com

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Sweet and Sour “Accordion” Hot Dogs | 8 to 10 servings

MEAT

Gold’s Sweet and Sour Duck Sauce and Dijon Mustard give these fun dogs their wow factor. The great thing about this recipe is that you can adapt it yourself using your favorite duck sauce flavor and any mustard you have in the pantry. Serve them in buns or cut into pieces at your next party and your guests will definitely be impressed! Why boil a hot dog when you can turn into a crispy “accordion” dog instead. Ingredients 8 to 10 hot dogs ½ cup Gold’s Sweet and Sour Duck Sauce ¼ cup Gold’s Dijon Mustard

Directions 1. Preheat the oven to 400°, line a baking sheet with parchment paper and top it with a metal cooling rack. 2. Slice the hot dogs using a sharp knife: Lightly slice a sharp knife down into the hot dog, stopping short of cutting through to the cutting board. Make your slices around ¼ inch thick. 3. Combine the duck sauce and mustard and brush the sliced hot dogs with half of the mixture. Rub the marinade in with your hands to get between the slices. 4. Place the hot dogs on the metal rack and cook for 45 minutes, basting with the remaining marinade after 30 minutes. 5. Serve the “Accordion” Hot Dogs on their own or inside hot dog buns. Top with more duck sauce, Dijon mustard and whatever else you like on your hot dogs.

Note: *These hot dogs reheat very well and can be stored in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. Recipe courtesy of Melinda Strauss and JOYofKOSHER.com

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Zucchini Quinoa Burgers with Horseradish Aioli | 6 servings

PARVE

Quinoa gives these crispy burgers their fantastic crunch and tons of nutrition, but don’t forget to add the flavorful aioli. Ingredients ½ cup uncooked quinoa 1 tablespoon extra virgin olive oil 6 medium button mushrooms 1 medium zucchini, shredded 2 garlic cloves, minced ⅛ teaspoon salt ½ can chickpeas (about 8 ounces) 2 scallions, sliced 2 tablespoons nutritional yeast (optional) 3 tablespoons Gold’s Dijon Mustard 3 tablespoons unsweetened almond milk or water 2 tablespoons coconut flour 1 teaspoon chili powder ½ teaspoon cumin ¼ or ½ cup cornmeal 2 tablespoons extra virgin olive oil for cooking

Directions 1. In a large sauce pan, bring water to a boil. Add salt and quinoa, reduce heat to medium and cook for 8-9 minutes until the quinoa is tender, but not mushy. Drain and set aside. 2. Saute chopped mushrooms, shredded zucchini and garlic in one tablespoon of olive oil in a large non stick skillet. And ⅛ teaspoon of salt and cook for 5 minutes at medium heat, Set aside 3. Lightly mash chickpeas with a fork in a large bowl. Add 1 cup cooked quinoa, mushroom mixture, sliced scallions, nutritional yeast, mustard, almond milk, coconut flour, chili powder and cumin. Mix well using a fork or your hands. 4. Working with approximately ¼ cups at a time, form about 6 patties and coat each one on both sides with cornmeal. Cook at medium low heat in a non stick skillet with 2 tablespoons of olive oil, about 10 minutes per side. 12 | For holiday recipes, meal ideas and more visit JOYofKOSHER.com

Aioli Sauce:

3 tablespoons vegan mayo 2 tablespoons Gold’s Dijon Mustard 2 tablespoons Gold’s Prepared Hot Horseradish 1 head roasted garlic

To Serve: 6 israeli pickles in brine or vinegar 1 cup red cabbage, shredded (optional) 1 cup baby arugula

For the Alioli Cut the bottom of a head of garlic and wrap it in aluminum foil. Bake it in the oven at 400° for 30 minutes. Remove from oven and let it cool. In a medium bowl combine mayo, Dijon mustard, horseradish and mix well. Squeeze roasted garlic cloves into the sauce. Whisk really well until garlic cloves become creamy and part of the sauce. To Serve: Serve burgers on a bun spread with aioli and topped with fresh baby arugula, red cabbage and pickles. Recipe courtesy of Vicky Cohen and Ruth Fox and JOYofKOSHER.com

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Pretzel Wrapped Brats with Cider Braised Onions

MEAT

| 15 servings

I used a large batch of hot pretzel challah dough to make 15!! They are incredibly delicious, but if you are a small crowd feel free to turn some into regular pretzels, pretzel buns or pretzel nuggets. Ingredients Pretzel challah dough recipe

Cider Braised Onions

15 Bratwurst sausage links

1 tablespoon oil

Gold’s Spicy Brown Mustard

1 large onion, sliced

1 egg

1 bottle hard cider

Coarse salt

1 teaspoon Worcestershire (no fish) Salt and pepper

Directions 1. Heat a large pan over medium high heat. Add oil and onions. Sauté the onions until soft and translucent at least 10 minutes. Add sugar, Worcestershire, salt, and pepper and pour in entire bottle of cider. 2. Cook over medium heat until the onions caramelize and most of the liquid has been absorbed. 3. Scoop onions into a bowl and cover with aluminum foil to keep warm. To Serve

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Slice open the pretzel bun before serving and fill with onions and more Gold’s mustard. Recipe courtesy of Tamar Genger and JoyofKosher.com

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Beer Braised Sausages

MEAT

| 6 servings as appetizer 3 as entrée

These beer braised bites have deep layers of flavor and get a nice balanced kick from the spicy mustard. Ingredients 4 tablespoons mayonnaise 2 tablespoons low-sodium soy sauce 1 tablespoon Gold’s Dijon Mustard ½ to 1 teaspoon Gold’s Prepared White Horseradish ½ teaspoon freshly ground black pepper 1 tablespoon olive oil 6 turkey sausage links (about 1 pound) 1 cup beer

Directions

bite-size FUN

1. Prepare sweet mustard dipping sauce: In a small bowl, combine mayonnaise, soy sauce, mustard, horseradish, and pepper. Stir until smooth and set aside. 2. Heat olive oil in a large skillet over medium-high heat. Add sausage links and brown on all sides, cooking about 12 minutes total. Carefully add beer and bring to a boil. Reduce heat to a simmer, cover, and cook until sausages are cooked all the way through, about 10 to 15 minutes. Remove from pan and cut into bite-size pieces. 3. Serve with Gold’s Spicy Mustard Dipping Sauce. Recipe courtesy of Jamie Geller and JoyofKosher.com

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Strawberry Jalapeño BBQ Chicken Wings | 4 servings

MEAT

Instead of just marinating your chicken wings in plain barbecue sauce, jazz it up by adding chopped jalapeno and strawberries for a sweet and spicy kick. I use Gold’s Barbecue Sauce for the perfect semi-homemade marinade. Ingredients 1 pound chicken wings 1 tablespoon vegetable oil 1 medium onion, chopped ½ cup Gold’s BBQ Sauce ½ cup strawberries, chopped 2 jalapeños, halved, seeded, and coarsely chopped ¼ cup ketchup 2 tablespoons apple cider vinegar 2 tablespoons honey

Directions 1. Heat vegetable oil in a small pot over medium heat. Add the onions and saute for 5 minutes, until soft. 2. Add BBQ sauce, strawberries, jalapeños, ketchup, vinegar, and honey. 3. Bring the mixture to a boil then reduce the heat to low and simmer for 10-15 minutes, until thick. 4. Marinade the chicken wings in the Strawberry Jalapeño BBQ Sauce for 1 hour in the fridge. 5. Preheat the oven to 400°. Place the marinated chicken wings on a baking sheet lined with parchment paper or foil. 6. Bake the wings for 30 minutes then flip and cook for another 10 minutes. Flip the wings back over one more time, set the oven to broil and cook the chicken for 5 minutes, to give the chicken a dark and crunchy topping. Recipe courtesy of Melinda Strauss and JoyofKosher.com

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Sticky Ginger Chicken Wings

MEAT

| 6 servings

Gold’s delicious Polynesian Style Ginger Duck Sauce is great on it’s own, but adding finely julienned fresh ginger, chopped garlic and soy sauce, really plays up the flavors. Glaze the chicken wings with this sauce and you’re in for some spectacular party food! Ingredients

sweet STICKY

1 ½ pounds chicken wings ½ cup flour ½ teaspoon garlic powder ½ teaspoon ginger powder Salt and pepper to taste 1 teaspoon canola oil 1 teaspoon sesame oil 1 2-inch piece fresh ginger, peeled and finely julienned 2 cloves garlic, minced ½ cup Gold’s Polynesian Duck Sauce 2 tablespoons chicken stock 2 teaspoons soy sauce Chives for garnish

Directions 1. Whisk the flour with the garlic, ginger and salt and pepper. Lightly dredge the wings in the flour and shake off excess. Heat a wok or frying pan and add oils. Sear the chicken wings on both sides to get a nice brown crust (add more oil, if necessary). Set aside in a baking dish. 2. In the same pan that you used to sear the wings (if there is a lot of fat in there, drain it, but leave the drippings). Sauté garlic and a ginger until soft. Add duck sauce, chicken stock and soy sauce and bring to a boil until slightly thickened. 3. Brush the glaze over the chicken wings and bake at 400° for 20 minutes. Garnish with chives. Recipe courtesy of Chanie Apfelbaum and JoyofKosher.com

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Veal Sliders with Red Slaw

MEAT

| 8 Sliders

In Lexington, NC they make a slaw with a spicy ketchup – the inspiration for this slider recipe. You really don’t need anything else to top your burger when you have this red slaw. Ingredients Burgers 1 pound ground veal 1 green onion minced ½ teaspoon garlic powder 2-3 tablespoons Gold’s Steak Sauce Salt & pepper

Directions

Red Coleslaw 4 cups shredded cabbage (about 1 lb.) 4 tablespoons Gold’s Ketchup with Horseradish 1 tablespoon apple cider vinegar 1 tablespoon light brown sugar 1 teaspoon paprika ½ teaspoon salt 1 teaspoon yellow mustard ¼ teaspoon hot sauce, like Tabasco or Sriracha 8 slider buns

Make the Red Slaw 1. Combine all ingredients in a large mixing bowl. Stir well to combine. Note: For best flavor, allow to chill for a few hours or overnight. Make the Burger Patties 1. Combine ground meat, minced green onion, garlic powder, black pepper and steak sauce. Loosely shape burger patties to fit your buns and lay out on a plate. 2. Heat a frying pan or grill pan over medium high heat. Place patties in the hot pan, don’t overcrowd. Cook about 5 minutes per side, use thermometer to test for desired temperature. To Serve 1. Toast buns lightly. Place burger on the bun, top with red slaw, if desired you can add more ketchup. Enjoy Recipe courtesy of Tamar Genger and JoyofKosher.com

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Roast Beef Sandwiches with White Bean Salad

MEAT

| 4 servings

Roast beef and horseradish go together like bread and butter. Add some peppery arugula and you will never know what hit you. Ingredients 1 tablespoon olive oil 1 medium onion, thinly sliced ¼ teaspoon kosher salt ½ cup regular or light mayonnaise 2 prepared Gold’s Prepared White Horseradish Freshly ground black pepper 4 onion rolls 1 pound sliced roast beef or London broil 1 granny smith apple, thinly sliced 1 cup arugula, optional

White Bean Salad 1 can great northern or cannellini beans, rinsed and drained (15-ounce) 2 green onions, chopped 2 tablespoons fresh chopped herbs (dill, parsley, chives, mint or basil) 1 tablespoon white wine vinegar 1 tablespoon olive oil 1 teaspoons Gold’s Dijon Mustard 1 teaspoon Worcestershire sauce (no fish) Kosher salt Freshly ground black pepper

Directions 1. In a small sauté pan, heat olive oil over medium low heat. Add onions and sauté for 10 to 15 minutes or until translucent and golden in color, stirring occasionally. Season with salt and set aside. 2. In a small bowl, combine mayonnaise with horseradish and pepper to taste. 3. Prepare the salad while the onions cook. In a large bowl, combine beans, green onions, herbs, vinegar, olive oil, mustard and Worcestershire. Stir to combine and season to taste with salt and pepper. 4. To assemble the sandwiches, cut onion rolls in half and spread about 1 tablespoon of horseradish mayonnaise on bottom half of each roll. Divide roast beef evenly between rolls. Top with caramelized onions, sliced apple and a bit of arugula. Serve with White Bean Salad on the side. Recipe courtesy of Jamie Geller and JoyofKosher.com

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Buffalo Sliders with Crispy Onion Rings

MEAT

| 6 servings

Buffalo meat satisfies your craving for red meat but is lower in fat than beef. These sliders are perfect for a crowd or just a light lunch or dinner. Ingredients 1 pound ground bison 8 tablespoons Gold’s BBQ Sauce, divided 1 tablespoon chili powder 1 teaspoon Kosher salt Freshly ground black pepper 6 slider buns or rolls 6 slices red onion 1 (11-ounce) bag frozen onion rings, baked

Directions 1. In a medium bowl, combine meat with 2 tablespoons BBQ sauce, chili powder, salt and pepper. Mix well to combine and form into 6 patties about ½-inch thick. 2. Heat a large non-stick sauté pan over medium high heat and spray with cooking spray. Cook patties 5 to 7 minutes per side or until a nice brown crust is formed and middle is still pink. Let sit 5 minutes. 3. To assemble sliders, place a slice of red onion on the bottom of bun. Top with patty, 1 tablespoon BBQ sauce and top of bun. Serve with onion rings baked according to package directions. Recipe courtesy of Jamie Geller and JoyofKosher.com

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upscale BURGER 27 | joyofkosher.com/golds

Short Rib Sliders

MEAT

| 4 servings

I love short ribs and I love anything miniature, if you’re like me, you will love these short rib sliders covered in BBQ sauce. Ingredients 1 tablespoon olive oil 1 ½ pound flanken 1 cup Gold’s BBQ Sauce, divided 1 cup shredded green cabbage 3 tablespoons white wine vinegar 4 slider buns or rolls

Directions 1. Preheat oven to 325°F. 2. Heat olive oil in a large heavy bottomed ovenproof pan over medium high heat. Add flanken and cook until nicely browned, about 3 to 4 minutes per side. Add ¾ cup BBQ sauce and 1 cup water and bring to a boil. Reduce to a simmer, cover and transfer to oven. Cook 2 hours or until meat is tender and falling off the bone. 3. About 30 minutes before meat is done, marinate cabbage. In a small bowl, toss cabbage with vinegar. Let sit 15 minutes. Stir again and let sit 15 minutes more. Drain before serving. 4. Remove meat from pan and discard bones. Shred into small pieces. To assemble sliders, spread 1 tablespoon of remaining BBQ sauce on each bun. Top with ¼ cup shredded meat and 2 tablespoons pickled cabbage. Recipe courtesy of Jamie Geller and JoyofKosher.com

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favorite SLIDER 29 | joyofkosher.com/golds

Warm Potato Salad with Horseradish Sauce

PARVE

| 4 to 6 servings

This recipe is heaven in a potato salad. Warm, crispy, creamy with a hint of heat – I have never tasted a better potato salad, ever! Ingredients ¼ cup Gold’s Horseradish Sauce ¼ cup regular or light mayonnaise 2 tablespoons olive oil 2 pounds cooked red bliss potatoes, diced ¼ cup sliced red onion Kosher salt Freshly ground black pepper Fresh parsley leaves, chopped, for garnish

Directions 1. In a large mixing bowl place Gold’s Horseradish Sauce and mayonnaise and mix to combine, set aside. 2. Heat oil in a large heavy bottomed skillet over medium-high to high heat. Once shimmering add potatoes in a single layer. Don’t overcrowd the pan or your potatoes won’t crisp, if necessary fry in batches. 3. Leave the potatoes alone for a minute. Shake the pan, the potatoes should move freely. Shake the pan every minute or so to keep the potatoes from sticking. After about 5 to 7 minutes, once nice and brown on one side flip and repeat the process for another 5 to 7 minutes to brown the second side. Add the onions the last 2 to 3 minutes. 4. Transfer hot potatoes and onions to the bowl with Horseradish Sauce. Toss to coat and season to taste with salt and pepper. 5. Serve warm garnished with chopped fresh parsley leaves. Recipe courtesy of Jamie Geller and JoyofKosher.com

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Horseradish Guacamole

PARVE

| 8 servings

For my guacamole, all I did was add a bit of Gold’s Prepared White Horseradish and wow, did that make a huge difference. I can’t believe I never thought of it before, just a little horseradish in your guacamole is absolutely genius. Ingredients 2 avocados, nice and ripe Juice from one lime ½ white onion, chopped fine 1-2 tablespoons Gold’s Prepared White Horseradish ¼ cup chopped cilantro, optional

Directions 1. Peel and pit avocados. 2. Scoop out flesh into a bowl and mash with a fork. 3. Add onion and lime juice. 4. Taste and add salt. 5. Stir in horseradish to taste and sprinkle with cilantro if desired. Recipe courtesy of Tamar Genger and JoyofKosher.com

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Red Horseradish Deviled Eggs | 12 servings

PARVE

Spice up your deviled eggs with red horseradish, colorful and delicious. Ingredients 12 large eggs Âź cup mayonnaise 4 tablespoons Goldâ&#x20AC;&#x2122;s Prepared Red Horseradish with Beets 1 tablespoon juice from horseradish 1 teaspoon white wine vinegar 2 teaspoons Dijon mustard Salt and pepper to taste Green onions, minced, for garnish

Directions 1. Put the eggs in a single layer in a saucepan, and cover with cold water by two inches. Bring the water to a boil, then remove from heat, cover, and let sit for 12 minutes. Remove eggs with a slotted spoon and cool under running water. Peel and cut in half the long way. 2. Remove egg yolks and mash with mayonnaise, red horseradish, horseradish juice, white wine vinegar, Dijon mustard and salt and pepper to taste. 3. Spoon or pipe back into egg whites and garnish with green onions. Serve immediately Recipe courtesy of Amy Krtizer and JoyofKosher.com

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Chopped Broccoli Salad

PARVE

| 4 servings

This chopped broccoli salad gets it creaminess from a very ripe avocado. You don’t have to worry about this salad turning brown, the lime fixes that, not that it will last long enough to prove me wrong. Ingredients 4 cups broccoli florets, cut small 1 ripe avocado 1 lime ½ cup finely chopped red onion 2 teaspoons Gold’s Wasabi Sauce 2 tablespoons sliced toasted almonds (optional)

Directions 1. Place chopped broccoli in a large bowl. Cut the avocado and spoon it out on top of the broccoli, squeeze the lime juice over top. Using your hands work the avocado into the broccoli florets. The best way to get the flavor into the broccoli and really mash up the avocado is to use your hands and massage the broccoli. 2. Once it looks a brighter green it should be good, add red onion, wasabi sauce and salt to taste. 3. Top with sliced almonds if desired. Recipe courtesy of Tamar Genger and JoyofKosher.com

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creamy CRUNCHY 37 | joyofkosher.com/golds

Roasted Summer Vegetables

PARVE

| 4 servings

These veggies get spruced up with a horseradish aioli perfect on the side of any summer meal. Ingredients 1 pound baby peppers 2 bulbs fennel, sliced 10 garlic cloves Olive oil Salt and pepper to taste 1 bottle Gold’s Horseradish Mayonnaise ½ cup dill

Directions 1. Preheat oven to 475° F. 2. Combine the peppers, fennel and garlic. 3. Drizzle olive oil and salt and pepper on the vegetables and roast until tender, about twenty minutes. 4. While vegetables are roasting, blend the Gold’s horseradish mayonnaise with the dill. 5. Serve vegetables with horseradish-dill aioli. Recipe courtesy of Shifra Klein and Joy of Kosher with Jamie Geller Magazine

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PARVE

Gold’s Duck-Mango-Barbecue-Sauce

tasty CONDIMENTS

One of my family’s favorites is Barbecued Brisket with Duck-Mango-BarbecueSauce. I slow-cook the meat in the oven two days before, remove any fat and save the pan juices for other recipes. Then all I have to do is heat the brisket on the grill and keep slathering on sauce until the meat is hot, glazed and crispy. It tastes terrific from the oven too (425 degrees) as I found out recently on a rainy Sunday. Ingredients 1 large ripe mango 1 large clove garlic, minced 1 teaspoon chopped fresh ginger 1 small chili pepper (such as Serrano), seeded, coarsely chopped 1 cup ketchup 1 cup Gold’s Duck Sauce

Asian-Inspired Orange-Ginger Dressing You can prepare this dressing and take some off for the non-spicy fans before adding red pepper flakes. Ingredients ½ cup mayonnaise 4 tablespoons orange marmalade 1 tablespoon orange juice 2 tablespoons sweet chili sauce ½ teaspoon sesame oil 1 tablespoon Gold’s Prepared White Horseradish (or to taste) 1 teaspoon crushed ginger (I use a frozen cube) ¼ teaspoon red pepper flakes (or to taste)

Directions Combine all ingredients well. Serve with grilled chicken as a salad dressing or as a dip.

¼ cup molasses 2 tablespoons apple cider vinegar 2 teaspoons grated fresh orange peel

Directions 1. Peel the mango, cut away the flesh and chop it into chunks. Puree the chunks, garlic, ginger and chili pepper in a food processor. 2. Place the mixture in a saucepan. Add the ketchup, Gold’s Duck Sauce, molasses, apple cider vinegar and orange peel and stir to blend the ingredients thoroughly. 3. Bring to a boil over medium heat; reduce the heat and simmer for about 15 minutes or until thickened. Let cool. Makes about 2½ cups **For 2-3 pound brisket use about ½ to ¾ cup of sauce Recipe courtesy of Ronnie Fein and JoyofKosher.com

Recipe courtesy of Tzippy Fettman and Joy of Kosher with Jamie Geller Magazine

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Honey Wasabi Sauce Ingredients ¼ cup mayonnaise 3 tablespoons Gold’s Wasabi Sauce 2 tablespoons Gold’s Dijon Mustard 3 teaspoons honey

Directions Stir together mayonnaise, wasabi sauce, mustard, and honey in a small bowl. Serve with Tarragon Fish Croquettes. Recipe courtesy of Tzippy Fettman and Joy of Kosher with Jamie Geller Magazine

Simple Scallion Wasabi Sauce Ingredients 1 cup light mayo 1 bunch scallions (green part only) 1 tablespoon Gold’s Wasabi Sauce 1 tablespoon lemon juice 1 teaspoon salt ¼ teaspoon pepper

Directions Place all ingredients in a food processor and pulse until smooth and creamy. Store in an airtight container in the fridge for up to 1 week. Serve with Poached Salmon. Recipe courtesy of Jamie Geller and Joy of Kosher with Jamie Geller Magazine

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Beet and Pineapple Granita Ingredients 1 jar Gold’s Unsalted Borscht 1 cup sugar 1 cup frozen pineapple cubes Juice from ½ lime

Directions 1. In a blender, place the beets and juice from the borscht jar, sugar, pineapple, and lime. Blend on high for 2-3 minutes. 2. Strain into a 9×13 baking dish and cover with plastic wrap. Freeze for 1 hour, scrape the granita with a fork. Repeat this process every hour for 4-5 hours, until it firms up completely. Serve as is, or layered with greek yogurt or whipped cream. Note: you want to check on the granita every hour or so to make sure no ice crystals have formed on top. Recipe courtesy of Sina Mizrahi and JOYofKOSHER.com

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FOOD FOR HOLIDAYS AND EVERYDAY

Wherever Books are Sold Available atAvailable Winn-Dixie and Wherever Books are Sold