Betterine is not just another new product, it’s revolutionary. Margarine was always a real necessity for kosher bakers who can’t use butter and up until now a proper solution has not been created. Although we all hated using margarine because we knew how unhealthy it is, many of us kept using it anyway because we just had no other solution. We started working on the Betterine project full time almost four years ago after realizing that one of the biggest challenges preventing many people from eating naturally, was not having a proper alternative for margarine. Although substituting for oil can work in some recipes, in others it just doesn’t cut it. So, we got to work on it. It was a tremendously uphill battle. We were told by manufacturers and food scientists that what were attempting to do was impossible.
Emulsifying water and oil without chemicals in a way that actually bakes well just seemed like a pipe dream but we didn’t give up. We researched dozens of scientific papers. We tested different natural products from all over the world. We did countless tests in our lab. We travelled all over the world to get the exact raw materials we needed. We tested on production lines in Ukraine, Switzerland and India. We tested and failed and retested and failed over and over, perfecting and learning until we finally arrived at the natural magic which we now call Betterine. We are really excited to present you with a collection of delicious recipes from these amazingly talented recipe developers who created these recipes with love special for Yom Tov. We hope you enjoy them as much as we do. Wishing you all a sweet and healthy new year! Amarlane Foods Team
SALMON WRAPPED IN PHYLLO Serves: 6 Recipe by: Esty Wolbe @cookingwithtantrums • 1 tablespoons olive oil • 8 tablespoons Betterine, divided • 2 leeks, white and pale green parts only, cleaned and thinly sliced • 3 cloves garlic, minced • ½ cup thawed spinach, squeezed dry • Zest of 1 lemon • Kosher salt and pepper to taste • 6 skinless salmon fillets, patted dry • 12 sheets phyllo dough
In a large pan over medium-high heat, add the olive oil and 2 tablespoons Betterine until melted. Add leeks and garlic and sauté until fragrant, a bout 4 minutes. Add spinach, lemon zest and season with salt and pepper. Remove from heat. Preheat oven to 375°F. Melt remaining 6 tablespoons Betterine. Remove phyllo dough from package and top with damp paper towels to keep the dough from drying out as you work with it. Lay one sheet of phyllo dough on a work surface, brush with melted Betterine, then top with another sheet of phyllo dough. Place a salmon fillet on the phyllo dough about a third of the way up from the end nearest you. Top with a mound of the leek-spinach mixture and enclose by folding over the portion of dough nearest you. Fold the sides over the top and roll the rest of the way, brushing the last bit of dough with Betterine to seal. Repeat with remaining salmon fillets. Place on a parchment lined baking sheet and brush the tops of each bundle with Betterine. Bake for 20-25 minutes until phyllo dough is golden brown and salmon is cooked through.
GARLIC ROASTED CHICKEN Serves: 4-6 Recipe by: Shifra Klein @shifraklein • 1 whole chicken, butterflied or spatchcocked • 1 stick Betterine, melted • 4 cloves garlic, crushed • Zest of one lemon • ½ cup chopped parsley • 1 teaspoon kosher salt • ½ teaspoon freshly ground black pepper • Fresh lemons, halved, for serving • 1 pound fingerling potatoes, halved (optional) Preheat oven to 400°. Pat the chicken dry and place on a baking sheet. Combine the Betterine, garlic, lemon zest, parsley, salt and pepper. Brush all over chicken on both sides. Roast for 45 minutes. Serve with fresh lemons. For the ultimate sheet pan dinner, drizzle some of the Betterine mixture over the halved fingerling potatoes and add to the baking sheet with the chicken. How to butterfly chicken: Place chicken breast-side down on a cutting board. Using sharp kitchen shears, cut the backbone off the chicken. F lip chicken over and using your palm, press down on the top of the breast to flatten chicken. Reserve the backbone for making chicken stock.
SAVORY ONION FRENCH ROAST Serves: 8 Recipe by: Shifra Klein @shifraklein • 2 large Spanish onions, peeled and sliced into rings • 2 heads garlic, tops sliced off • 2 sticks Betterine, cubed • 3 sprigs thyme • 2 sprigs rosemary • ½ teaspoon freshly ground black pepper • 3 teaspoons kosher salt • 1 (4-pound) French roast Preheat oven to 300º. Add the onions, garlic, cubed Betterine and herbs to the bottom of a 9x13-inch baking dish. Sprinkle with pepper and 2 teaspoons salt. Place the roast on top. Season roast with r emaining teaspoon of salt. Cover tightly with foil and braise for 4 hours. Uncover, turn oven to broil and broil for 6 minutes. Flip the roast over a nd broil an additional 6 minutes. Allow to cool before slicing. Serve warm.
Apple Pie Cookies Yields 12 cookies Recipe by: Naomi Nachman @naominachman • 1 ½ sticks Betterine, cut into ½-inch cubes (it should be left at room temperature for 20 minutes, but shouldn’t get too soft) • 1 cup all-purpose flour • 3 tablespoons sugar, divided • ½ teaspoon kosher salt • 1 tablespoon sweet wine • 1 teaspoon cinnamon • 2 small baking apples, unpeeled and thinly sliced (such as Macintosh) Preheat oven to 400°. Line a cookie sheet with parchment paper and set aside. In a small bowl, combine the Betterine with flour, sugar, salt and wine. Slightly knead to form a crumbly dough. Cover in plastic wrap and refrigerate for 30 minutes. Once the dough has formed, roll it out and make 12 (3-inch) circles about ⅛-inch thick and transfer to the cookie sheet. If the dough gets too soft, place in a small bowl and refrigerate for a few minutes before proceeding. Place circles on prepared baking sheet. Sprinkle each circle with some sugar. Place a few apple slices on top of each dough circle. Combine remaining sugar and cinnamon and sprinkle over apples. Bake for 20 minutes until light brown.
CHOCOLATE BANANA PEANUT BUTTER MOUSSE PIE Serves: 8 Recipe by: Ida Levy @kitchenaccomplished Pie dough: • 1 cup all-purpose flour • 3 tablespoons unsweetened cocoa powder • 3 tablespoons sugar • ⅛ teaspoon kosher salt • ½ teaspoon baking powder • ½ stick (4 tablespoons) Betterine, left out at room temperature for 30-45 minutes • 1 egg Peanut Butter Mousse: • ½ cup creamy peanut butter • 2 (8-ounce) containers of Rich’s Whip • 1 (3.4-ounce) packet dry chocolate pudding mix • 2 bananas, sliced • ¼ cup chocolate chips, melted In the bowl of a food processor, pulse the flour, cocoa powder, sugar, salt and baking powder. Cut Betterine into ½-inch chunks and add to the food processor. Pulse 10 times. Add the egg and pulse just until the dough comes together in a ball. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes. In the meantime, prepare the mouse. Add the peanut butter to a glass bowl and microwave for 30 seconds to soften. In a separate bowl, beat the Rich’s Whip until stiff peaks form. Add the peanut butter and chocolate pudding mix to the whip and mix just until combined. Roll out the pie dough (with a little flour, if needed) and place in a 9-inch tart pan or pie plate. Bake at 350°F for 15 minutes. Remove and allow to cool. Layer sliced bananas on the cooled pie crust and top with the mousse. Drizzle melted chocolate on top and refrigerate 8 hours to set the mousse.
Optional Garnishes: • Dried apple pieces • Cinnamon chips • Maple flakes • Pecan pieces
APPLE SPICED BUNDT CAKE Serves: 12 Recipe by: Naomi Elberg @naomi_tgis Cake Batter: • 3 sticks Betterine, softened • 1 ¾ cups sugar • 1 tablespoon vanilla extract or vanilla bean paste • 3 large eggs • 3 cups all-purpose flour (do not tightly pack your measuring cup) • 1 tablespoon apple pie spice • ½ teaspoon baking soda • ½ teaspoon baking powder • ½ teaspoon kosher salt • 3 cups of peeled, cored and diced apples (use a combination of any seasonal variety of apples)
Streusel: • 3 tablespoons room temperature Betterine • ¼ cup brown sugar • ½ cup all-purpose flour • 1 ½ teaspoon cinnamon • ½ teaspoon kosher salt Combine the ingredients together with your hands or a fork until coarse crumbs form; set aside until ready to use. Glaze: • 1 ¼ cup confectioners sugar • 2 tablespoons apple cider • ½ teaspoon cinnamon
Preheat oven to 325°. Grease a 10-cup bundt pan generously with baking spray and set aside. In the bowl of a stand mixer, cream the softened Betterine and sugar until fully incorporated. Add the vanilla, followed by the eggs, one at a time. In a separate bowl, whisk the flour, apple pie spice, baking soda, baking powder and salt together. Toss the apples into the flour mixture. Slowly add the dry ingredients into the wet ingredients and mix on medium speed for 2 minutes. This softens the apples and extracts the liquid, which makes the cake very moist. Pour half the batter into the prepared bundt pan and then evenly distribute the streusel over the batter. Add the rest of the batter over the streusel and smooth with a spatula. Use a bamboo skewer to swirl the streusel throughout the cake batter. Gently bang pan on countertop to remove any air bubbles and settle the cake batter. Place the cake pan in the middle rack of the oven. Bake for 50 minutes until a cake tester or toothpick comes out clean when inserted into the cake. Since every oven is different, it can take anywhere from 50-70 minutes, so it’s best to check the cake at 50 minutes and then every 5-10 minutes after that. Once the cake is done, allow to cool for 5-7 minutes. Invert cake onto a cooling rack set over a parchment-lined baking sheet (the pan will still be hot). Allow to cool completely before glazing. To glaze: Combine sugar with apple cider and cinnamon. The glaze should be thick. It may seem difficult to mix at first but only add extra liquid if your glaze is very dry and you cannot seem to stir it. Transfer glaze to a piping bag or quart size Ziplock bag (Tip: using a drinking glass, place Ziplock bag into the glass and drape the top of the bag over the glass for easy transferring). Twist the top of the bag to remove the air and snip off the corner of the bag. Drizzle the glaze over the cake.