07 Jun Special Shavuos Recipes From The Cookbook PLATED “A CURATED DINING EXPERIENCE”

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
Pareve
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
Salt
Pepper
Oil
Garnish
1 lemon, cut into wedges
Cilantro
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
Salt
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

paper.
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
Pareve
1 cup light mayonnaise
1 tsp lemon juice
1 clove garlic, crushed
1 tsp lemon zest
1 tsp cumin
1 tsp Dijon mustard
Salt
Pepper
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

Directions:
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

• We all love a creamy slice of cheesecake. This delicious New York-style cheesecake with the creaminess of the white chocolate, nuttiness from the amaretto, and a touch of lemon is more than a dessert; it’s an experience.

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

DAIRY CHEESECAKE
FILLING
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

GARNISH
Strawberries, quartered
Lemon, sliced
Chocolate liqueur, optional

CRUST
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.

FILLING
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.