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    Fish Cakes with Roasted-Garlic Corn Rounds and Lemon Aioli

    Serves: 6-8 • Fish cakes and roasted garlic herb butter. Served with corn on the cob rounds and a lemon aioli.

    Fish Cakes
    1 (16-oz) package kani (surimi seafood sticks), chopped
    1⁄4 cup chopped cilantro
    1⁄4 cup chopped scallions
    1⁄2 red pepper, diced
    1⁄4 cup light mayonnaise
    1⁄2 cup panko bread crumbs
    3 eggs, lightly beaten
    2 tsp Dijon mustard
    2 tsp lemon zest
    1 lemon, cut into wedges
    In the bowl of a food processor fitted with the S-blade, combine all the
    fish cake ingredients. Pulse until well combined but still has texture. Refrigerate for 1 hour.
    Heat oil in a large skillet over medium heat. Use about 2 tablespoons of mixture to form each patty. Add the patties to
    the skillet; cook for 2-3 minutes per side. Remove from the oil and place on a paper

    towel-lined plate to absorb excess oil.

    Roasted-Garlic Corn Rounds Pareve
    Roasted Garlic
    1 head garlic

    1 tsp oil
    Corn Rounds
    6 ears corn, cut into 2-3-inch rounds 1 tsp dry basil

    1 tsp dry thyme
    1 tsp dry parsley
    1 head roasted garlic
    (see above)
    1⁄2 cup vegan salted butter
    Roasted Garlic
    Preheat the oven to 400°F.
    Cut off the top of the garlic head. Place garlic on a piece of foil. Drizzle oil and salt over the garlic head.
    Wrap the garlic completely in foil. Bake for 30-40 minutes until the garlic is golden.
    Let cool; squeeze individual cloves into a bowl.
    Corn Rounds
    Line a baking sheet with parchment

    In a bowl, combine the herbs and softened butter. Add the roasted garlic; stir to combine.
    Rub the garlic herb butter liberally on the corn. Place corn rounds on the prepared baking sheet. Roast for 15 minutes, turning the corn halfway through.

    Lemon Aioli
    1 cup light mayonnaise
    1 tsp lemon juice
    1 clove garlic, crushed
    1 tsp lemon zest
    1 tsp cumin
    1 tsp Dijon mustard
    In a bowl, combine the aioli ingredients, stirring well to combine.

    Plate It!

    Place the fish cakes on a platter; garnish with lemon wedges and cilantro.
    Serve with Lemon Aioli and Roasted- Garlic Corn Rounds.

    Fried Ice Cream Dairy • Serves 13

    • Ice cream taken to the next level! The combo of hot and cold is unexpected and a fun new way to experience a classic dessert. Serve at a party for a great wow factor and a memorable way to end the night.

    1 (11⁄2-quart) container vanilla ice cream 2 cups cornflake crumbs, divided
    2 tsp sugar, divided
    2 tsp cinnamon, divided

    4 extra-large eggs, divided Oil
    1 carrot, for the pot
    1⁄3 cup chocolate chips

    1 tsp oil


    Allow ice cream to soften slightly; use an ice-cream scooper to form ice cream into balls. Place on a baking sheet; freeze for 2 hours or until firm.

    In a bowl, combine 1 cup of the cornflake crumbs and 1 teaspoon each of the sugar and cinnamon; set aside.
    In a separate bowl, lightly beat 2 eggs. Coat frozen ice cream balls in the egg, then in the cornflake crumb mixture. Freeze for 30 minutes.

    Repeat with the remaining cornflake crumbs, sugar, cinnamon, and eggs to form a second coating on the ice cream. Freeze for an additional 2-3 hours.

    Heat oil in a small pot until bubbles begin to form.
    Add a carrot to the pot to prevent the oil from burning.

    Add ice cream balls, one at a time. A slotted spoon is helpful to lower the ice cream into the oil.
    Flash-fry the ice cream for 40-50 seconds until the outside is crisp and golden brown. Be careful not to overcook it or the ice cream will melt.

    Place the chocolate chips and oil into
    a microwave-safe bowl; microwave for 30 seconds on medium power; stir. Return to microwave for an additional 30 seconds as needed or until chocolate is completely melted; stir. Use a spoon to drizzle the melted chocolate over ice cream.

    White Chocolate Amaretto Cheesecake Dairy • Serves 10-12


    2 cups vanilla wafer cookies, crushed 6 Tbsp vegan butter, softened
    2 Tbsp sugar
    1 Tbsp amaretto liqueur

    Pinch salt


    2 (8-oz) packages cream cheese, softened 2 (8-oz) packages low-fat cream cheese, softened
    3⁄4 cup sugar

    1 tsp pure vanilla extract
    1 tsp almond extract
    4 eggs
    1 lemon, zested and juiced 1⁄3 cup amaretto liqueur

    1 tsp salt
    1 (11-oz) bag white chocolate chips


    Strawberries, quartered Lemon, sliced
    Chocolate liqueur, optional


    In a bowl, combine vanilla wafers, butter, sugar, liqueur, and salt to form a dough. Press into a 9-inch springform pan, covering the bottom of the pan and two- thirds up the sides of the wall.

    Tightly wrap the pan in foil, covering the bottom and sides.


    Preheat the oven to 350°F.
    To a mixing bowl, add the softened cream cheeses, sugar, and extracts. Add the eggs, lemon zest, juice, liqueur, and salt.
    Place the white chocolate chips into a microwave-safe dish; microwave on

    medium power for 30 seconds. Return
    to the microwave for an additional 30 seconds, if needed. Chocolate should
    be smooth and completely melted. Add the chocolate to the filling batter. Using electric beaters or a stand mixer, mix on medium speed until the batter is smooth. Pour over the crust.

    Prepare a water bath by filling a pan larger than the springform pan one- quarter-full with water. Gently add cheesecake to the water bath; place into the oven.

    Bake for 45-60 minutes. Remove the cheesecake from the oven and the water bath, cover and chill completely in the refrigerator before serving.

    Garnish with quartered strawberries and lemon slices. Serve with a drizzle of chocolate liqueur, if desired.