Gourmet Shavuos with COLlive 2

Bitayavon

The following recipe is a sneak preview from Bitayavon’s summer issue “going gluten free,” available in stores July 1st.

Eggplant Parmesan
Serves: 8

This dish is a winner, whether or not you follow a gluten free diet. The crunch from the cornmeal in this recipe is even better than you would get from breadcrumbs. The tomato sauce recipe is versatile and easy to make for many dishes. If you don’t have time to make your own sauce you can use your favorite pasta sauce.

Tip: fry in a non stick pan to use substantially less oil, or bake eggplant in oven. Simply spray with cooking spray and bake for fifteen minutes in 375 degree oven

2 eggplants
3 eggs, beaten
Oil for frying
2 cups cornmeal or corn flour
1 tablespoon kosher salt
2 tablespoons Italian seasoning or oregano
2 teaspoons garlic powder
8 ounces mozzarella cheese
1 cup ricotta or smooth cottage cheese (optional)
½ cup grated Parmesan cheese

Tomato sauce:
1 small onion, finely diced
1 green pepper, finely diced
3 cloves garlic, crushed
1 tablespoon oregano
1 teaspoon salt
2 tablespoons oil
1 tablespoon butter (optional for added richness)
12 ounces tomato paste (2 small cans)
2 cups water
2 tablespoons sugar

1. Thinly slice eggplants into 1/8th inch circles
2. Prepare dredge station by beating eggs in one bowl and combine the cornmeal, oregano, salt, and garlic powder in another bowl
3. Heat frying pan on medium high heat. If using a nonstick pan, pour 2 tablespoons of oil in the pan. If using a regular frying pan, make sure to coat the bottom of the pan with 1/ 2 inch of oil
4. Dip eggplant in eggs and then dip in cornmeal, fry for 2-3 minutes per side and then drain eggplant on paper towels
5. Make sauce by sautéing onions, pepper, and garlic in pot for three minutes. Add salt and oregano and sauté for two more minutes, then add tomato paste, water and sugar
6. Bring ingredients to a boil and simmer for ten minutes
7. Preheat oven to 375 degrees
8. Place a layer of eggplant in a 9×13 baking dish. Pour half the sauce over eggplant, cover with a layer of ricotta or cottage cheese or drizzle layer with some cheese.
9. Top with another layer of eggplant, pour remaining sauce over eggplant, and top with mozzarella and Parmesan cheese
10. Bake at 375 degrees for twenty minutes

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Chocolate cookie cheese cake
Prep time: 10 minutes cooking time: 40 minutes servings: 8

This recipe allows you to sidestep using a mixer by using already whipped cream cheese. It is very simple to make and is delicious and fun as well. Using the sandwich cookies provides the taste of a good crust without having to do all the work.
2 8 ounce containers of whipped cream cheese
½ cup sour cream
½ cup sugar
1 teaspoon vanilla
3 tablespoons flour
½ lemon (about a tablespoon of fresh juice)
3 eggs
1 8 ounce package of mini chocolate sandwich cookies
Cinnamon (optional)

Mix ingredients in order listed, excluding sandwich cookies.
Pour into 8×8 baking pan or pie pan.
Place mini sandwich cookies into batter so that the cookies will be peeking through batter. (sprinkle cinnamon on top of cake)
Bake in preheated 350 oven for 30-40 minutes.

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Bananas flambéed in a warm caramel sauce
prep time: 10 minutes serves: 6

Flambé refers to lighting a dish on fire. Use this dessert at the end of a dairy meal. This dessert can be made on the spot and can be a great cause of entertainment for your guest if you choose to flambé the caramel rum sauce.

1/4 cup butter
3/4 cup brown sugar
3 tablespoons rum
½ vanilla bean sliced in half or ½ teaspoon of vanilla extract
½ teaspoon cinnamon
3 bananas

melt butter, cinnamon, vanilla bean and sugar, in pan
add sliced bananas
Add rum. If you choose to flambé (light a fire over the caramel), step away from pan while lighting a match. Place a match on liquid and watch it flambé. The fire will cook out the alcohol and die down in less then a minute.
Serve over vanilla ice cream.