Salmon with Ponzu Sauce

1.5 kg fresh salmon (with skin) - or you can use fresh ocean trout

Sauce:

1 cup fresh orange juice

1/2 cup vodka or gin

1/4 cup sugar

1/4 cup gluten free soy sauce

2 tablespoons lime juice

pinch of chili paste

salt and pepper

2 teaspoons water

1 tablespoon cornstarch

Put all sauce ingredients into pan, except cornstarch and water.

Bring to boil and simmer until it is reduced to approx one cup.

Stir water and starch together and whisk into pot to thicken sauce.

Cool slightly before use.

Place fish on baking tray lined with foil and spray with cooking oil. Brush most of the sauce onto the salmon and season well. Fold in the sides of the foil to encase the fish so that the sauce stays around the salmon.

Preheat grill. Grill fish flesh side up until fish almost begins to burn. Pour over the remaining sauce.

Serve immediately or can be refrigerated until needed and eaten cold.

Rhubarb Crumble

Serves 4
- 400g rhubarb, trimmed, halved lengthways and cut into 4cm lengths
- 200g demerara sugar (plus extra if needed)
- 100g porridge oats
- 125g self-raising flour
- 150g butter
- 2 tbsp golden syrup
- 75ml double cream

Preheat the oven to 180C/350F/Gas Mark 4. Put the rhubarb in an ovenproof dish (about 22cm x 22cm, or the equivalent), sprinkle with 3 tbsp of the sugar (you might want to use a bit more if you’re cooking rhubarb that was grown outdoors) and 1 tbsp water.

In a bowl, mix together the oats, the remaining sugar and the flour. Melt the butter in a saucepan. Now add the golden syrup and cream and mix well. Tip onto the oat mixture and stir together. Spoon on top of the fruit, level out, then bake in the oven for 45 minutes until it’s set and golden brown.

Leave to stand for 10 minutes before eating, or you might burn your tongue. Cream, ice cream or custard are the obvious partners in crime.

Orange and Almond Cake (Pesach)

Ingredients
2 oranges
6 eggs
250g caster sugar
250g almond meal

Syrup
Juice of 2 oranges
1 cup sugar

Preparation
Place the oranges in a saucepan, cover with cold water, bring to the boil and cook for 15 minutes. Drain and repeat. (Cooking the oranges twice makes the skin less bitter). Coarsely chop and remove seeds.
Preheat oven to 180°C.

Break 6 eggs into a food processor. Add caster sugar and blend together. Place the two whole oranges (including the skin) into the egg mix. Break up the oranges and then blend together to a smooth consistency. Add the almond meal and blend.

Grease a rectangular baking tray.

Pour batter into the pan and bake for 40 mins or until the top is golden brown.

Syrup Optional

Poke holes in top of cake with a skewer, allow to cool for about 15 minutes while you make the syrup.

To make syrup: heat juice and sugar together on a low heat, stir until syrupy. Pour over cake.

Rivky's Nut Wine Chiffon Cake

9 eggs, separated
1 1/2 cups caster sugar
1/4 cup wine
2 Tblspn cocoa
1 Tblspn coffee
1 1/2 cups nuts (ground)
1/2 cup potato starch (if not making during Pesach, you can use plain flour)

Method:
Beat egg whites until foamy. Gradually add 1/2 cup sugar, beating until stiff peaks form. In a seperate bowl, beat yolks adding remaining ingredients one at a time. Fold whites into yolk mixture. Pour into 10" tube pan. Bake at 350 for 45 - 50 mins.

Boston Cream Pie

CAKE INGREDIENTS:
1 1/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter
1 teaspoon pure vanilla extract
2 large eggs
2 cups cake flour (not self-rising)
2 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
3/4 cup milk

Preheat oven to 350°F. Butter and flour a 9 1/2-inch springform baking pan.
Combine the butter, sugar, and vanilla in a bowl. Cream together using an electric mixer until the mixture is light and fluffy. Beat the eggs in thoroughly one at a time.

In a separate bowl, sift together the flour, baking powder, and salt. Combine with the first mixture and milk.

Pour batter into the prepared pan. Bake in the middle of the oven for 50 to 60 minutes, or until a toothpick comes out clean. Remove from oven and let the cake cool in the pan on a rack.


CREAM FILLING

1/3 c. sugar
2 tbsp. cornstarch
1/8 tsp. salt
1 1/2 c. milk
2 egg yolks, slightly beaten
2 tsp. vanilla

Mix sugar, cornstarch and salt in 2 quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Stir 1/2 of hot mixture into egg yolks in saucepan, boil and stir 1 minute. Remove from heat, stir in vanilla. Cool to room temperature.

CHOCOLATE GLAZE:

2 (1 oz.) squares unsweetened chocolate
3 tbsp. butter
1 c. powdered sugar
3/4 tsp. vanilla

Heat over low heat until melted. Remove from heat. Stir in 1 cup powdered sugar and 3/4 teaspoon vanilla. Stir in 1 teaspoon hot water at a time until desired consistency (about 2 tablespoons of water is needed).