Heat 2 tablespoons olive oil in large heavy skillet over low heat. Add onions; sprinkle with salt and sugar. Caramelize onions over low heat, stirring frequently, about 30 minutes, until golden brown.

Pour vinegar over onions; increase the heat to high. Bring the mixture to a boil; remove from heat. Stir in sun-dried tomatoes. Cover and set aside to keep warm. The recipe can be prepared up to 3 days in advance to this point, cover and refrigerate. Reheat to serve.

Meanwhile, fan cut the eggplants but taking a sharp knife and cutting thin slices from just below the stem of the eggplant all the way to the bottom, being careful not to separate the slices at the top. With the heel of your hand, press firmly on the stem end of the eggplant to "fan out" the slices, making the eggplant lie flat (also a great technique for zucchini).

Preheat grill or grill pan over high heat. Brush eggplants with remaining olive oil; sprinkle with salt. Grill them until tender. Center one eggplant on each of four warmed serving plates, mound with one quarter of the caramelized onions, then place a slice of goat cheese beside the eggplant on plates. Drizzle the warm vinegar drippings from the onion marmalade around the edges of each of the eggplants. Garnish with whole basil leaves and chiffonade. Serve warm. Serves 4.

* Japanese eggplants are smaller and more elongated than our domestic varieties. They may be found in specialty markets or your local supermarket.

ONION STRUDEL

• 4 medium red onions, sliced
• 3 tablespoons butter or margarine
• 2 tablespoons flour
• pepper to taste
• 3/ 4 cup vegetable broth
• 1/ 4 cup white wine
• 1 1/ 2 cup toasted bread crumbs
• 1 cup shredded Swiss cheese
• 3 tablespoons grated Parmesan cheese
• 1 box phyllo pastry
• 1 cup melted butter
• 1/ 4 cup yellow cornmeal

1. Preheat oven to 350F. Cover baking pan with parchment paper.
2. Sauté onions in 3 tablespoons butter in a skillet until tender. Stir in the flour and pepper and mix in the broth and white wine. Cook over medium heat until thick and bubbly, whisking constantly.
3. Let mixture stand until cool then stir in the bread crumbs, Swiss and Parmesan cheese.
4. Place 6 sheets of phyllo on a work surface and cover with a damp towel to prevent drying out.
5. Brush 1 sheet at a time with melted butter and sprinkle lightly with cornmeal, stacking after completion of each sheet.
6. With long side of phyllo sheet facing you, at the bottom 1/3 of top sheet, spread 1/2 of onion mixture evenly across bottom leaving a 1 inch border on all sides.
7. Fold the sides (ends) over onion mixture and then roll as a jellyroll.
8. Place seam side down on baking sheet, brush roll with additional butter.

Repeat process with 6 more pieces of phyllo, onion mixture and melted butter to make another strudel. Bake at 350F for 35 to 45 minutes or until golden brown. Serves 6 to 8.

LENTIL SPREAD - or MOCK CHOPPED LIVER

Healthy and delicious and a treat for those who love or hate liver.

• 1/2 cup lentils
• 1 1/4 cups water
• 2 hard boiled eggs or egg whites
• 1/2 cup walnuts
• l onion, chopped and sauteed in a little olive oil
• 1 Tablespoon mayonnaise
• salt
• freshly ground pepper

1. In a pot, boil the lentils and the water.
2. Lower heat and simmer for about 45 minutes, until the lentils soften.
3. Drain the lentils.
4. In a food processor blend together the drained lentils, eggs, nuts, and onion.
5. Do NOT liquify...leave somewhat "chunky". Stir in the mayonnaise, salt, and pepper to taste. Cover and chill. Best if made a day or 2 ahead so flavors can "marry".
6. Serve on crackers or party breads.

SALT AND PEPPER FRIED SAGE LEAVES

Serve these aromatic, crunchy leaves as a snack or use as a condiment on roast pork, or chicken, or to garnish soups. Each crisp leaf delivers a simple combination of salt and heat.

• 20 large fresh sage leaves, stems removed
• 1 cup dry white wine
• 1 tablespoon rice vinegar
• 1/ 3 cup cornstarch
• 1/ 3 cup all purpose flour
• 1/ 4 teaspoon kosher salt
• 1/ 4 teaspoon freshly ground pepper
• 1/ 4 teaspoon ground cumin
• vegetable oil for frying
• fleur de sel to taste

1. Place the sage leaves in a small bowl.
2. Pour the wine and vinegar over them and allow to stand at room temperature for at least 30 minutes or for up to 1 hour.
3. In a small shallow bowl, stir together the cornstarch, flour, kosher salt, pepper and cumin.
4. Remove the leaves from the wine mixture and while they are still damp, coat each leaf with the flour mixture, pressing lightly so that the dusting adheres to the leaf. Set aside on a plate.
5. Line a plate with paper towels and set aside.
6. Pour vegetable oil to a depth of 1/ 2" into a sauté pan and heat over medium-high hear until the oil shimmers but is not smoking.
7. Working in batches of 5 to 6 leaves, drop the leaves into the oil.
8. As soon as they begin to turn golden, turn each leaf over. The total frying time should be about 1 minute. Using a slotted spoon, transfer the leaves to the Prepared plate to drain. They can be kept hot in a warm oven for up to 30 minutes.
9. Just before serving, sprinkle the leaves generously with fleur de sel.
10. Serve hot.

MUSHROOMS STUFFED WITH WALNUTS AND CHEESE (from Sheilah's SIMPLY IRRESISTIBLE: Easy, Elegant, Fearless, Fussless Cooking)

• 48 small white button mushroom caps
• olive oil (for brushing caps)
• 1/4 cup olive oil
• 1 Tablespoon sweet butter
• 1 cup finely chopped onion
• 1 garlic clove, finely minced
• 10 ounces frozen chopped spinach, defrosted, squeezed dry
• 3 ounces cream cheese, softened to room temperature
• 3 ounces Feta cheese, crumbled
• 1 ounce Gruyere cheese, grated (if you don't want to use Gruyere, use 4 oz of Feta)
• 1 to 2 Tablespoons coarsely chopped walnuts
• 2 Tablespoons minced fresh dill
• salt - optional
• crushed red pepper - optional
• freshly ground pepper - optional

Preheat oven to 375F.
Remove stems from mushrooms, wipe with a damp paper towel to clean.
Brush tops of mushrooms lightly with oil.
Heat olive oil and butter in a small skillet and sauté the onions and garlic over medium heat. Add spinach and cook 5 more minutes, mixing well. Remove skillet from heat and cool slightly.
Stir in cheeses, nuts, dill, and salt, pepper, and crushed red pepper to taste if using. Set aside.
Place mushroom caps round side down on a baking sheet and sprinkle with salt and freshly ground pepper. Bake about 10 minutes.
Turn the caps over and bake another 10 minutes. Remove excess liquid. Turn caps over and fill with spinach mixture.
Place baking dish in the upper third of the oven and bake for 10 minutes or until the filling is browned and the mushrooms are thoroughly heated through.
Serve immediately. Makes 48.

PINA COLADA FRUIT DIP OR DRESSING

By adding a little more juice to the mixture the dip becomes a dressing.

• 4 teaspoons cornstarch
• l/3 cup pineapple juice
• 2/3 cup Cream of Coconut
• Dash salt
• 2 egg yolks, beaten
• 1 (8-ounce) container pineapple Yogurt

In small saucepan, dissolve cornstarch in pineapple juice; stir in cream of coconut and salt. Over medium heat, cook and stir until mixture comes to a boil. Slowly stir about 1/4 cup hot cornstarch mixture into egg yolks; add to remaining cornstarch mixture in pan. Cook and stir until thickened, about 1 minute. Cool. Chill thoroughly. Fold in yogurt. Serve with fresh fruit. Refrigerate leftovers.

Makes about 2 cups.

TROPICAL LIME DIP (dairy)

• 2 (8-ounce) packages Neufchatel cheese, softened
• 1/2 cup cream of coconut
• 3 tablespoons lime juice (fresh or from concentrate)
• 1 teaspoon lime zest

In small bowl of an electric mixer combine all the ingredients. Beat until fluffy. Serve with fresh fruit. .

Makes about 2 cups

EGGPLANT AND AVOCADO SALSA

• 2 large eggplants (about 2 pounds total)
• 2 red bell peppers
• 2 avocados, peeled, pitted and cubed
• 2 large plum tomatoes, diced
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh Italian parsley
• 1/2 cup chopped fresh mint
• 1/3 cup fresh lemon juice
• 3 green onions, chopped
• 3 tablespoons olive oil
• 1 garlic clove, minced
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons salt
•  Lemon wedges, for garnish
• Toasted Pita Wedges or crackers

Heat your barbecue to medium-high heat*. Using a small sharp knife, poke two 1-inch deep slits into each eggplant. Grill the eggplants until the skins are charred and the centers are soft, turning them occasionally, about 30 minutes total. Place the eggplant in a strainer and cool slightly. Cut the eggplants lengthwise in half and scoop out the pulp. Place the pulp in the strainer set over a bowl to drain any excess liquid. Cool the eggplant completely. Coarsely chop the eggplant and transfer it to a large bowl. Set aside.

Meanwhile, roast the red peppers on the barbecue or over a gas flame until lightly charred all over, about 10 minutes. Enclose the peppers in a plastic bag until cool enough to handle. Peel, seed and dice the peppers. Add the diced peppers, avocados, tomatoes, cilantro, parsley, mint, lemon juice, green onions, olive oil, garlic, salt, black pepper and seasoned salt, to the eggplant. Gently toss to combine.

Transfer the salsa to serving bowls. Garnish with lemon wedges and serve with toasted pita wedges or crackers.

8 appetizer servings.


*COOK'S NOTES: The eggplant may be cooked under the broiler instead of on the grill, if desired. To do so, line a baking sheet with foil or parchment paper. Place the eggplants on the prepared sheet and broil until the eggplants are very soft and the skin is charred, turning every 5 minutes, about 20 minutes total.

CREAMY FETA TERRINE with Roasted Red Peppers

This fabulous creation is from Sherron Goldstein, author of Fresh Fields.
4 roasted red peppers or a 12 oz jar or roast, peeled, seeded, cut in quarters

• 3 cups moist feta cheese
• 1/ 2 cup plain yogurt
• 2 cloves garlic, chopped
• 1 tablespoon fresh thyme leaves
• 1/ 4 teaspoon dried red pepper flakes
• 1/ 4 cup extra virgin olive oil
• 1/ 2 to 3/ 4 cup kalamata olives, chopped
• 1/ 4 cup Italian parsley, leaves only, chopped
• 1 to 2 large tomatoes, seeded and chopped (skin on if want)
• 2 tablespoons dried mint or 4 tablespoons fresh mint, torn

Roast peel seed, quarter red peppers. Lay out on paper towels.
In the bowl of a food processor ad the feta, yogurt, garlic, thyme, red pepper flakes, and olive oil. Process until smooth unsing aeditional oil if needed.
Line a 4 cup rectangular pate or terrine pan with clean plastic wrap.
Line the pan with roasted red peppers, reserving some for top, and fill pan with feta mixture, patting down firmly to avoid air spaces.

Place remaining roasted red peppers on top. Cover with plastic wrap and place something heavy on top to pack cheese firmly. Refrigerate overnight.
For topping: in a bowl add olives, parsley, tomatoes, and mint. Mix well and add a bit of olive oil to gloss. A little fresh pepper may be used for taste. Remove from pan. Remove plastic wrap and cut into slices about 1 1/ 2" thick. Arrange slices on serving plate and sprinkle with olive salsa.

Serve with fresh pita bread.

GRILLED BREAD STICKS, ASPARAGUS, AND CARROTS WITH BRIE FONDUTA

The BBQ queens', Karen Adler and Judith Fertig authors of WEEKNIGHT GRILLING WITH THE BBQ QUEENS: Making Meals Fast andFabulous, and The BBQ QUEENS' BIG BOOK OF BBQ (Harvard Common Press) offer this great side dish.
Big name, easy recipe, and can also be a great vegetarian entreé and fun finger food as well.

• 15 ounce can artichoke hearts, chopped but not drained
• 2 large shallots, peeled and minced
• 1 garlic clove, minced
• 1 lb. Brie cheese, rind removed and chopped
• 1 lb. asparagus, ends trimmed
• 1 lb. baby carrots with tops or 2 medium zucchini, ends trimmed and cut lengthwise into wedges
• 1 lb frozen bread dough, thawed, rolled out, and cut into 2x8-inch fingers
• 8 large spinach leaves - optional
• olive oil for brushing
• kosher salt
• freshly ground pepper

Light your grill on medium-hot.
Stir together the artichoke, shallot, and brie fonduta in a disposable aluminum pan.
Place the asparagus and carrots on a baking sheet. Whap each finger of dough with a spinach leaf if using and place on the baking sheet to take out to the grill. Brush the vegetables and leaf wrapped dough with oil, and season with salt and pepper.
Place the cheese on the grill, close the lid, and cook 3 to 4 minutes or until it begins to melt. Stir the mixture. Place the bread sticks on the grill, close the lid, and cook 3 to 4 minutes. Turn bread sticks with tongs and give the cheese another stir. Place the vegetables on the grill and cook 3 to 4 minutes, turn with tongs, and stir the cheese again. Finish grilling the vegetables until slightly charred and crisp tender.
To serve, transfer the cheese to a large serving bowl or small bowls and place in the center of a platter. Arrange vegetables and bread sticks around cheese. Dip veggies and bread sticks into cheese and enjoy.
Serves 4.
 

CREMINI MUSHROOM DIP

On a recent trip to teach cooking in Atlanta I had the good fortune to eat at Murphy's, an Atlanta institution that started as a basement deli to become one of Atlanta's most beloved restaurants. MURPHY'S: 25 Years of Recipes and Memories by Tom Murphy and Jan Butsch tells the story of it's journey, the experience of customers, and 50 fabulous recipes.

• 1/4 red onion, finely chopped
• 2 teaspoon Spanish sherry vinegar
• 1/2 teaspoon salt
• 1 lb cremini mushrooms (baby portobellos), cut into 1-inch cubes
• 2 tablespoons canola oil
• 2 cloves garlic, minced
• 1/8 teaspoon freshly cracked black pepper
• 1 pint sour cream
• 1 tablespoon finely chopped parsley
• 1 teaspoon finely chopped tarragon
• 1 tablespoon white truffle oil

In a bowl combine onions, vinegar, and salt and let pickle for 10 minutes. Add garlic and mix well.
While onions are pickling, heat the oil in a frying pan and sauté mushrooms until golden brown and cooked through, 6 to 8 minutes. Place mushrooms in a food processor and chop finely. Place mushrooms in a bowl and add onion mixture. Mix well. Season with pepper. Add sour cream, parsley, tarragon and truffle oil and vinegar to taste. Mix well.
Serve with tropical root vegetable chips. Serves 10 to 12.

TURKISH HAROSET

Sephardic Holiday Cooking by Gilda Angel is an old favorite and a terrific book on the subject. It is a must have for anyone who collects Jewish cookbooks. Now you can get it by mail for $19.94 plus $3 for shipping and handling (one copy I saw on line was $80!!!!!!!!!!!!!!!). Make your checks out to Decalogue Books and send it to PO Box #2212, Mt. Vernon, NY 10551 or call 914 664 5930.

This is one of the few cooked haroset that I have come across, the other was from Mexico.

• 1 medium orange, washed and cut into eights
• 1 lb. pitted dates, coarsely chopped
• 1/ 2 cup sugar
• 1/ 2 teaspoon ground cinnamon or to taste
• 2 tablespoons sweet wine
• 1/ 2 cup chopped walnuts
  

Remove the pith from the orange but do not peel. Chop finely or coarsely grind in food mill.

In a saucepan, combine oranges, dates, sugar, cinnamon, and wine. Mix well, cook over low heat, stirring often until mixture is soft, about 20 minutes. Remove from heat and stir in nuts.

Cover and refrigerate. Serve at room temperature. Makes 2 cups

VEGETARIAN GEFILTE

Also from PESACH FOR THE REST OF US : Making the Passover Seder Your Own by Marge Piercy

• 2 tablespoon olive oil
• 2 large onions, chopped
• 12 eggs, 10 hard cooked, 2 raw
• 2 carrots, peeled and cut into rounds
• 2 good sized boiling potatoes
• 4 teaspoons matzoh meal
• Salt
• Freshly ground pepper

Heat the oil and sauté the onions until golden brown. Puree the hard cooked eggs with 2/ 3rds of the cooked onions. Put the rest of the cooked onions in a pot with 2 cups of water and bring to a boil.

Add the carrots to the onions in the water and cook for 30 minutes. Peel the potatoes and grate them or process them briefly in the food processor with the grating blade.

Add the grated potatoes, matzoh meal, uncooked eggs, salt, and pepper to taste to the pureed egg-onion mixture and mix well.

With moist hands, form 12 to 16 balls. Add them to the pot with the onion and carrot and cook for 20 to 25 minutes over low heat.

Serve cold.

TROPICAL HAROSET

This is the other cooked charoset.

• 1 pear, peeled, cored and diced
• 3 apples, peeled, cored and chopped
• 3 bananas, peeled and mashed
• 1 lbs. dates, pitted
• 1/ 2 lbs. blanched almonds
• 2 tablespoons ground cinnamon
• 1 cup Sweet wine

OLIVE AND BRIE APPETIZER BREAD PUDDING

This classy pairing of your favorite assortment of olives and luxurious Brie is a first-rate first course or luncheon or brunch fare. This spread can be made in either 4 1-cup or eight 1/ 2-cup soufflé/ramekins. Being too lazy to grease all these dishes, I made it in a pyrex 9 x 5-inch loaf pan and baked it for 65 minutes. Serve hot or cold.

From my newest book: UPPER CRUSTS Fabulous Ways to Use Bread (Delectable recipes for appetizers, soups, salads, main courses, vegetables, desserts and more).

• butter for greasing
  
• 4 1/ 2-inch slices of stale French bread (if bread is too hard it will not absorb the custard)
  
• 4 ounces Brie cheese, rind removed, at room temperature
  
• 4 ounces cream cheese, at room temperature
  
• 3 large eggs
  
• 1 cup milk
  
• 1 tablespoon chopped fresh oregano, or 1 teaspoon dried oregano
  
• 1 cup coarsely chopped pitted olives, of mixed varieties
  

Preheat oven to 300F. Generously butter 4 1-cup or eight 1/ 2-cup soufflé/ramekins.
Tear the bread into small pieces and divide equally among prepared ramekins.
In a large bowl with an electric mixer set on low speed, cream both cheeses until blended.
Add eggs, one at a time, beating until thoroughly blended after each addition.
Gradually add milk; continue beating until well mixed. Stir in oregano and olives.
Pour custard mixture evenly over bread.
Set ramekins in an ovenproof pan just large enough to hold them snugly and add enough hot water to the pan to come halfway up the sides of ramekins.
Bake for 50 minutes, or until custard is set (knife inserted off center comes out clean) and tops are golden brown.
Remove from water bath onto a wire rack and cool for 20 minutes.
Serve in the ramekins (warm or at room temperature) with your favorite crisp cracker.
Let un-used portions come to room temperature, cover, and refrigerate.
Serves 4 as a light luncheon serving, or 8 appetizer servings.