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August 31, 2015 / 16 Elul, 5775
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The Open Kitchen: Bursting With Flavor

Eller-071114-Book

1 tsp cracked black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper
1 tsp mustard seeds (optional)

 

  1. Soak wood plank in water for at least 30 minutes.
  2. Preheat gas grill to medium-low heat (160-180 degrees).
  3. To prepare dry rub, combine salt, sugar, pepper, garlic powder, onion powder, cayenne pepper and mustard seeds.
  4. Place salmon, skin side down, on soaked plank and work in dry rub,
  5. Place plank in a covered grill and smoke for at least 2 hours, checking after 60-90 minutes for doneness. Fish is done when it flakes with a fork, and it should not be too salty. As fish smokes, the salt content reduces. Adjust the cooking time and salt to your taste.

 

Note: Smoking fish can take between 2-6 hours, depending on personal taste, the size of the fillet, and the fat content of the fish.

* * * * *

Blueberry Orange Bundt Cake (Pareve)Eller-071114-Blueberry

Egg-free. This is a fabulous cake to make even when your guests can eat eggs – it’s beautiful, flavorful, and a little zesty. Variation: Use vanilla or almond extract in place of lemon extract and leave out orange zest for a subtly different flavor.

 

¼ cup silken tofu
½ cup water
¾ cup fresh orange juice
½ cup canola oil
1 tsp lemon extract
2½ cups flour
1 cup sugar
1 ½ tsp baking soda
½ tsp salt
Zest of 1 orange or 1 lemon
1 cup blueberries, fresh or frozen

 

Glaze:

2 cups confectioners’ sugar, sifted
Zest and juice of 2 oranges

 

  1. Preheat oven to 350 degrees.
  2. Lightly oil Bundt pan.
  3. In a blender, combine tofu, water, orange juice, oil, and extract; blend until smooth.
  4. In a separate bowl, combine flour, sugar, baking soda, salt, and zest. Pour dry ingredients into wet. Stir until combined. Do not over mix. Fold in blueberries.
  5. Pour batter into Bundt pan. Bake 50-60 minutes in preheated oven.
  6. To prepare glaze, mix ingredients and pour over cooled cake. Garnish with fresh orange slices and blueberries.

About the Author: Sandy Eller is a freelance writer who writes for numerous websites, newspapers, magazines and many private clients. She can be contacted at sandyeller1@gmail.com.


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