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Apple Meringue - pareve 

Ingredients

2 pounds granny smith apples or any tart apple
1 cup sugar or less
1 tablespoon honey
1/2 cup water
1/2 vanilla bean or liquid vanilla
2 cloves
1/2 teaspoon cinnamon
1 pinch nutmeg
1/2 cup raisins
2 tablespoons Grand Marnier or Cognac
Italian meringue:
1 cup sugar
1/4 cup water
4 egg whites

Method

Peel, core and slice apples, not too thin. Make a syrup with the water and the sugar. Add the spices, apples and raisins. Cook covered until tender, but still hold their shape. Add the liqueur and the honey. Place in a baking.

 
 
Honey Blueberry Cake  
Ingredients

2 sticks unsalted butter or margerine
1/4 cup sugar
1 1/4 cups of honey
4 large eggs, slightly beaten
2 TBS fresh squeezed lemon juice
1 tsp finely chopped lemon zest
3 cups flour
2 tsp baking powder
1/2 tsp ground mace
1/2 tsp salt
2 cups fresh blueberries

Method

Combine butter, sugar and 1 cup honey in electric mixer. Beat on medium high speed until light and fluffy. add beaten eggs,1 TBS lemon juice and the lemon zest. Mix until smooth. Reduce to low speed and add flour, baking powder, mace and salt. Stir in blueberries. 
Spread batter in greased and floured bundt pan. Bake in preheated oven 350 degrees (or the Jewish temperature) for 55 minutes or until cake tests done.
Cool on rack for 15 minutes and then unmold. Heat the remaining 1/2 cup honey and 1 TBS lemon jucie until warm. Brush glaze over tip and sides of cake. Let cool to room temp.

 
 
Chicken, Herb Crusted - meat
Ingredients

1 whole head garlic, cloves separated and peeled
1 cup loosely packed fresh cilantro leaves
1 cup loosely packed fresh parsley leaves
1 cup loosely packed fresh basil leaves
1/3 cup loosely packed fresh mint leaves
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
1/4 cup brown sugar
2 pounds Granny Smith apples (approx. 5 apples)
8 pounds chicken cut into serving pieces
(chicken breasts with skin on and bone-in recommended)

Method

Put the garlic cloves in the food processor and mince. Add the herbs and pulse the machine, stopping to scrape down the sides until the herbs begin to form into a ball. Make the marinade: Combine the vinegar, oil, and brown sugar in a bowl and whisk until emulsified. Peel and core the apples and cut each into eight wedges. Lay the apples along the bottom of a pan large enough to hold the chicken in a single layer. Lay the chicken pieces, skin side up, over the apples and prick each piece in a couple of places with a fork. Using your hands, pat the herb mixture over the chicken, forming a 
crust. Pour the marinade very, very slowly over the chicken, taking care not to dislodge the herb crust. Cover the pan with foil and marinate overnight. Preheat the oven to 375 degrees. Bake the chicken for 1 hour, basting occasionally, until chicken is cooked through.

 
 
Fish Fillet on a Bed of Leeks - dairy 
Ingredients

1 Fish fillet per person -- Pref Sole
2 large leeks
1 cup cream
1/2 bottle dry white wine
salt, pepper
3 oz butter

Method

Bring water,1 cup white wine, salt and pepper to a boil. Meanwhile wash the leeks , discarding the green parts. Slice them as finely as possible and wash again. Melt the butter and add the leeks let cook over low heat for a few minutes or until wilted.Add the wine, reduce the heat even furthe rand continue cooking the leeks, stirring often until they almost form a paste. Add the cream salt and pepperand reduce some more ovr very low heat. Now poach the fish fillets in the simmering waterfor a few minutes.(the author poaches 3 to 4) While the fish cooks, place some of the leek cream on individual plates. Carefully remove the fish fillets from the water (using spatulas) and place them on top of the cream. Decorate with parsley, chopped tomatoes(peeled and seeded) 

 
 
Apricot Chicken
Ingredients

6 skinless, boneless chicken breast halves 
1 1/2 (1 ounce) packages dry onion soup mix 
1 (10 fluid ounce) bottle Russian-style salad dressing 
1 cup apricot preserves

Method

Preheat oven to 350 degrees F (175 degrees C).Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken. Cover dish and bake for 1 hour in preheated oven.