December 15, 2017

Decadent Mint Cookies n’ Cream Ice Cream (parve)

Ben & Jerry’s Mint Cookies & Cream Ice Cream is my all-time favorite ice cream.  The frozen white cream of the cookie mixed with mint ice cream is just so heavenly that I had to find a way to replicate it, albeit pareve, so that it could be enjoyed after a very meaty Shabbos meal.  As I was playing around with this recipe I thought of Ben & Jerry who add lots of candy and cookies to their ice cream flavors, I decided  to add some chocolate mint candy to it along with the cookies.  Ice cream is to me what chocolate is to the rest of the world, making this combination absolutely irresistible.

Special thanks to KosherScoop for providing me with  BaktoFlavors Peppermint Extract and Golden Vanilla Cane Sugar to perfect this decadent delight.

Recipe

Ingredients:

16 ounces non-dairy topping (frozen parve whip cream in liquid form)

1 cup sugar (I used 1/2 cup sugar with 1/2 cup BaktoFlavors Golden Vanilla Sugar that has real vanilla beans in it)

1 cup soy or coconut milk

3/4 teaspoon of peppermint extract

1 cup crushed chocolate sandwich cookies with vanilla cream inside (parve)

1 cup mini chocolate mint lentils

optional: green food coloring.  (I am not a fan of using food coloring so I don’t use this but if you need your mint ice cream to be green, that’s how you do it. )

Directions:

Whip the non-dairy topping until creamy (not yet whipped) with an electric mixer

Add the sugar and soy milk and keep mixing until creamy

Fold in the crushed cookies and mint lentils

Freeze overnight in airtight container & enjoy!

Special Shabbos Chanukah Chicken Soup Recipe

Chicken Soup With Dreidels & Menorahs: Special Shabbos Chanukah Recipe

I know, I know, you’re probably wondering, ‘how do you get dreidel & menorah shapes into your chicken soup?’.  Once you learn the secret and how easy it is you’ll be wondering why you didn’t think of it all by yourself.  I have to confess, I didn’t think of this ingenious idea myself either.  I read it on the blog, DailyCheapskate, and asked her permission to share this creative idea with you all here.

Draidel Shaped Noodles

Directions:

Take a box of lasagna noodles and cook in boiling water as per the directions on the box.

Once the noodles have cooled off, cut out the shapes with the cookie cutter and set the shapes aside.  You will place them into the bowls of chicken soup before you serve it.  Your Shabbat Hanukkah guests will be pleasantly surprised.  I know my kids are going to go crazy with excitement when they see these in their Friday night chicken soup – which is by far their favorite part of the meal, aside from my challah & tomato dip.

Here’s a picture of what it looks like courtesy of DailyCheapskate.

Since I’m on the topic of Friday night chicken soup, I figured I should share my personal chicken soup recipe with you here.  I played around with different variations of classic chicken soup ingredients until I came up with this final version to get a natural clear golden color, full of flavor, without any soup mix additives.  Using the bones and necks also happens to be a few dollars cheaper then using a whole or cut-up chicken, and while I love to save money, that’s not why I use them.  I use chicken bones and turkey necks because I find the bones give the soup a special flavor different from a whole chicken.  When I can’t find turkey necks I use chicken necks and it only makes the soup richer in taste.   The turkey necks add some iron which is also why I like to use them.  I only use the loose, thick carrots instead of the regular packaged thin ones as well – this also adds to the sweetness in flavor and golden color.

This recipe makes a huge pot of chicken soup.  But you can freeze half of it and this way you only have to make the soup every 2 weeks!  This recipe easily serves 20.  I also make the soup on Thursday and place what I need for that Shabbos in the refrigerator overnight, reheating it an hour before Shabbos on Friday.  My mother taught me that chicken soup always tastes better when its refrigerated overnight.  Refrigerating it also allows you to scrape the extra fat off of the top before you re-heat it making the soup more heart-healthy.

Friday Night Chicken Soup Recipe

Ingredients:

1 package of chicken bones (1 to 1 1/2 lbs)

1 package of turkey or chicken necks (3-4 turkey necks)

5 – 6 thick loose carrots peeled and sliced into thick chunks

1 – 2 large onions

1 celery root,  peeled

3-4 pieces of celery

1 turnip, peeled

1 parsnip, peeled

1 sweet potato, peeled

1 – 2 garlic cloves (optional – I add this in the winter time to help ward off colds)

Directions:

Fill a 15 gallon/60 quart pot halfway with water.  Add 4 – 5 tablespoons of salt and bring to a boil.

Add the chicken bones and turkey necks and let them boil for 1 hour.

Add the rest of the ingredients and let soup simmer, with the top of the pot slightly askew so steam can escape, for another 2 hours.

Let soup stand and cool off.  Add more salt & pepper to taste.

Remove all the bones and vegetables from the soup.  When the soup has cooled off, pour it through a strainer – the broth from this usually fits into a smaller 11 quart pot and 5 – 6 quart storage container ( or 2,  2  1/2 quart containers).  I place the pot in the fridge overnight to reheat on Friday and freeze the rest.

Add your dreidel & menorah shaped noodles when serving the soup.

Enjoy & let me know your families’ reaction when you serve up this fun and delicious chicken soup!

 

Water Challah Recipe

This week was a bit more hectic than usual since, as some of you might be aware, I’ve been helping out in the relief effort for Huricane Sandy victims.  This relief effort, along with the crushing devastation many of our beloved friends and Jewish communities have experienced is quite surreal, and something that needs to be shared  (which I hope to do in my next blog post).  For now, I wanted to share with you my Water Challah Recipe because it is so fast & fabulous to make.  It needs only a total of 45 minutes rise time and another 40 minutes in the oven.  Its a great recipe to have for when you’re short on time.  If like me, you realize you have to run back to the store to buy flour (I’m usually well stocked!) and the clock has been turned back and you want to take Challah for the extra Bracha it can bring to k’lal Yisrael… this Water Challah Recipe is your answer.  It is done all by hand and is really delicious.

(This recipe comes from someone in Passaic, New Jersey I’m not sure who.  If you know whose original recipe this is then please let us know in the comments section below).

Water Challah Recipe

Ingredients

1 bag of flour (sifted optional)

6 Tbsp dry yeast

3 Tbsp salt

3/4 cup sugar

2/3 cup oil (+ extra for rubbing)

6 cups warm water

 

Directions

In a large mixing bowl, empty 1 bag of flour.  Make a small hole in the middle of the bowl and add the dry yeast.  Add 2 cups of warm water to the middle and watch the yeast bubble a few seconds to make sure its alive.  Add the sugar into the middle and edges.  Sprinkle the salt around the outer edges of the flour.  Add the oil and remaining 4 cups of water.  Mix with your clean hands (yes, they will get messy) until it forms a nice soft dough.  If the dough is sticky it means that your challah will be delicious, just sprinkle a dusting of flour on top and/or add some oil to your hands and keep mixing to be able to work with it after it rises.   Once it is in a non-sticky dough form let it rise, covered for 15 minutes.  Now you are ready to take the Challah with your Blessing and shape it.  Once shaped and in baking pans or sheets, bake it in a preheated oven at 375 degrees farenheit for 40 minutes.  Let it cool and enjoy!

Wishing you a warm, dry and wonderful Shabbos full of light!

 

 

Shabbos Chicken Recipe

This recipe was created by my mother-in-law.   It is actually quite simple, with few ingredients and a lot of crispy, juicy deliciousness.  I make this chicken dish every Friday night so in my house, we call it, ‘Shabbos Chicken’.   I had a housekeeper who thought that this was the traditional chicken dish made in every Jewish household on Friday  nights, until she consulted with a friend of hers who helps her family makes schnitzel every Friday night.  This recipe is a much healthier alternative to schnitzel, to say the least.   Because I serve this dish on Friday nights when I have a good chance of actually getting chicken into my kids’ stomachs, I splurge on using all Organic ingredients.  I use organic onions, potatoes, carrots and tomatoes (the only other ingredients in this recipe). I buy the whole organic Empire Kosher chickens from Trader Joe’s because they have them at a very reasonable price and are consistent in their pricing, freshness and quality. But any whole chicken can be used for this recipe.  Using the whole chicken has many advantages, first, its very economical, second, it gives you much more meat and third, the flavors and juices are enhanced when the bones are intact.  So, here’s the Raff Family Shabbos Chicken Recipe.

Shabbos Chicken Recipe

Ingredients

1 whole 3-4 lb Kosher chicken

1 large onion

1 large carrot

1 large tomato

3-4  potatoes, peeled and cut into small chunks

Pereg grilled chicken spice (or your own mixture of paprika, garlic & onion powder)

Gravy powder

Sea Salt & Pepper

Directions

Using your Food Processor or a hand grater, grate 1 onion and 1 large carrot.  Place the grated vegetables around the inside edges of a large roasting pan, this is the stainless steel pan I use.  The Food Processor that I use to grate the vegetables with (and use all day long, for baking, cooking, grating and all my dips) is this Braun Multiquick 3.

Next, again using your Food Processor or grater, grate 1 tomato and add 1 teaspoon of brown gravy powder to the tomato mixture (the gravy powder is optional, on Passover I don’t have the powder and it tastes just as good).  Set the tomato mixture aside for later.

Using a kitchen scissor like this one, clean the excess fat and skin off of the chicken.  I  like to use these kitchen shears to snip off the extra skin and fat – the skin that’s not covering meat that falls over and the extra fat all around.  This makes the chicken less fatty and healthier.  I like to cut off the ends (the tush & neck) because they are full of fat and no-one in my house eats them, but you can leave them on if you like them.  After cleaning the chicken, rinse it off all around in cool water, pat dry.

Sprinkle the chicken lightly with sea salt all around on both sides.  I use sea salt because it is not only healthier but I find it brings out a much nicer flavor in everything I make.  I buy my Sea Salt in bulk, on Amazon using my Amazon Prime account for convenience and price since most of the sea salt in Health Food Stores are over-priced.  This is the Kosher brand of Sea Salt I get from Amazon.  Sprinkle the chicken with a dash of black pepper as well.

Next, season the chicken generously with Pereg Mixed Spices for Grilled Chicken spice mix.  This is not a promotional post for Pereg, it happens to just be a great spice mixture for this chicken.  You can make it yourself since its a simple mixture of Paprika, Garlic, Onion and Salt.  Gives a great flavor and color to the chicken.  I cover the entire chicken on both sides with this spice mixture.  (i don’t see this spice on Amazon, I checked, but it can be found in most Kosher grocery stores).

Place clean and spiced chicken into the roasting pan, breast side up, with the grated onion/carrot mixture around it.  You will now bake the chicken at 350 for 2 hours alternating sides and covering it and uncovering it.  Its this alteration of covering, uncovering, turning, uncovering and covering that keeps it crispy on the outside and juicy on the inside.  Here’s how I do it:

  1.  bake in the oven covered for 30 minutes.
  2. uncover the chicken and bake uncovered for another 30 minutes.
  3. after the first hour its half done.  Now, take the roasting pan out of the oven, remove the chicken and add the tomato mixture to the carrot/onions on the bottom of the pan.  Add the cut potatoes to the sides of the pan.  Turn the chicken over and place it back into the roasting pan.  If you started with breast side up, you will now place the breast side down (this keeps the white meat juicy).  Put roasting pan back in the oven uncovered for another 30 – 40 minutes.
  4. finally, cover it again and cook it covered for the remaining 30 minutes.   I usually make it about 3 hours before Shabbos starts and then keep it covered on warm (about 250 degrees) until I’m ready to serve it.  To serve, remove the chicken from the pan, slice off desired pieces (at this point its very tender so slices very easily) and serve with sauce and potatoes on top of the chicken.  It is so delicious.  Enjoy!

One final tip:  I often prepare the chicken in the morning when my kids are in school and leave it ready to go in the refrigerator until about 3 hours before Shabbos at which time I place it in the oven to cook.  I also set my timer so that I know when to take the top off, turn the chicken and put the top back on.

For more Shabbat Recipes, like Challah, visit here.

Here are some of the kitchen tools I use for this recipe

 

Carrot Zucchini Muffin Recipe

Here’s my recipe for Zucchini Carrot Muffins that are healthy and delicious.  I use white whole wheat flour instead of regular white flour and agave nectar instead of sugar making a healthy choice filled with vegetables and healthier sweets and carbs.  They go perfectly in the fall / Sukkot season.  Enjoy!  Wishing you a Chag Sameach – a good sweet Sukkos holiday.

Recipe

Ingredients

2 1/2 cups whole wheat flour

1 1/2 cups agave nectar

1/2 cup oats

3/4 cup oil

1 T baking powder

1 t salt

1 1/2 t cinnamon

1 T vanilla

4 eggs

1 zucchinni with peel

2 carrots

Directions

Grate carrots and zucchini.   Add remaining ingredients and mix.  Bake in greased muffin tins at 350 degrees for 30 – 40 minutes.  Muffins are ready when top springs back if touched.  Enjoy!

Hot Crock-Pot Apple Crisp

Hot Crock-Pot Apple Crisp

I served this on Friday night during a three day yontif and it was soooo amazing.  The yom tov happened to be the Sukkot holiday where we eat outside in our Sukkah.  It was cool outside so this warm, sweet and gooey apple crisp with vanilla parve ice cream was absolutely amazing!  All my guests (B”H we had a full sukkah) requested the recipe.  So I decided to share it here.   It was also a great way to use up all my extra apples from our apple picking trip!

Crock-Pot/Slow Cooker Apple Crisp

1. Coat a slow cooker/ crock pot bowl with nonstick cooking spray

2. Filling: peel and slice 6-10 apples (any-type) into 1/2 inch wedges (10 cups).  Add  3 Tablespoons of granulated sugar, 2 teaspoons of lemon juice 1/4 to 1/2 teaspoon of cinnamon (more if you love cinnamon like I do).  Wisk the sugar, lemon and cinnamon together.  Stir in apples and toss to coat.

3. Topping: In a small bowl mix together 1/2 cup all purpose flour,  1/4 cup packed light-brown sugar, 1/4 cup granulated sugar, 1/4 teaspoon of cinnamon, pinch of salt, 4 tablespoons of vegetable oil.  Work the oil into the flour mixture with fingers or using a pastry blender until course crumbs form.  (optional: Add 1/2 cup chopped pecans).

4. Spoon apple mixture into crock pot and sprinkle topping over it.  Cover and cook on LOW for 4 hours or on HIGH for 2 hours.  Serve hot with (parve/tofutti/soy/coconut ) vanilla ice cream.  Here are some coupons for the parve coconut ice cream.

This recipe serves 8 but doubles easily.

I adapted this recipe from the original version which I got from my free family circle slow-cooker recipe book.  To get this freebie cookbook yourself, go ‘like’ Family Circle on Facebook and click on the free cookbook tab in the left sidebar.

Here are some more of my favorite recipes.

 

Banana-Wheat Quick Bread

I make this recipe whenever I have bananas that are turning brown.   In my house we call it banana cake, even though the correct title is Banana-Wheat Quick Bread and it is so good that it only lasts about a few hours until its devoured.  I am so happy to see my family eating it because, unbeknown to them, it is made with 100% whole wheat flour, agave nectar instead of sugar and has the perfect amount of sweetness without tasting any of the whole-wheat.

I know that there are hundreds of banana bread/cake recipes out there but I’ve tried others and they are either too sweet, too sticky or too dry.  I find this recipe to be just perfect.  It makes a great quick breakfast for Shabbos or yontif morning before shul, on a weekday morning before school and a healthy snack to send with your kids to school.  I hope your family will enjoy it as much as mine does.

Banana-Wheat Quick Bread Recipe

Ingredients

1 & 3/4 cups whole wheat flour

1 cup agave nectar (or sugar)

1 tsp baking soda

1 tsp salt

2 medium ripe bananas mashed

1/4 cup margarine softened or oil

2 Tbsp orange juice

1 egg

Optional: 1 cup oats & 1 cup chocolate chips

Directions

Preheat oven to 350

Grease bottom of a 9×5 loaf pan

Combine all ingredients

Beat with mixer for 3 minutes on medium speed

Pour batter into pan

bake at 350 for 60 minutes

cool on a wire rack

Enjoy!

 

Meringue Cookie Recipe

French Meringue cookies, aside from being just about the sweetest, best tasting cookie around, are also the most frugal and economical of desserts.  With only 2 egg whites and less than 1 cup of sugar you get over a dozen of these delightful cookies!  And, you need not waste the yolks from these two large eggs,  put them aside as use them as the egg wash for your homemade Challahs (homemade challahs also being quite frugal & much more delicious).  I use only the yolks for my egg wash it gives a gorgeous dark sheen to the top of the Challaot.

I know that Meringue cookies can be intimidating to make and I’ll admit that the first few times I tried to make theme they flopped.  But the secret to all good cooking is, of course, the right recipe.  This recipe is so simple, uses 4 ingrediants and takes about 10 minutes to make.  My Meringues come out perfect every time.

So here’s my recipe for Meringue Cookies:

Ingredients:

2 large egg whites

1/8 tsp. salt

3/4 tsp.of vinegar

1/2 tsp. vanilla extract

2/3 cup of sugar

Directions:

heat oven to 250 F

Line 2 baking sheets with parchment paper.

1. With electric mixer on med-high speed, beat egg whites in large bowl until foamy. Add salt and vinegar and continue beating until soft peaks form (about 3-4 minutes)

2. Add vanilla and sugar, 1 tbsp at a time, and continue beating until mixture is glossy and stiff, about 2 – 4 more minutes.    There should be peaks forming that are beginning to stiffen.  This is what the mixture should look like when its ready.

 

 

3. Using a tablespoon, gently spoon spoonfuls of mixuture onto baking sheets about 1 inch apart.

4.  Put baking sheets into the 275 degree oven and bake for 20 minutes.  Then turn the oven off and leave the meringues in overnight or for about 6 hours.  They will cook and cool off and be perfect in the morning.

Enjoy!

For some of my other favorite recipes, check out my recipe for Crock Pot Apple Crumble or my addictive garlicy tomato dip.

Gluten-Free Tiramisu…ish Recipe

Gluten Free Tiramisu…ish!

In honor of Amazon’s Gluten-Free month, try this dairy free, delicious recipe of brownie, cake, coffee and custard that comes from Chef Miriam Pearl of Delicious Without Gluten-Free living . It is verasatile and can be made to any size…..Follow these steps and make your own creation!

Don’t forget to check out Amazon’s great sales & deals on Gluten-Free products going on now.

You will need…..

• Gluten-free Brownies enough to fill bottom of pan  (recipe below)

• Gluten-free Marble cake or sponge cake cut in thin layers

• Dairy free custard (recipe below)

• Coffee syrup (recipe below)

Gluten-Free Brownies

115g  (4 oz) bittersweet baking chocolate cut into small pieces

3/4 cup of parve (non dairy) margarine(170g)

3 eggs

2 cups sugar

1 cup Gluten free flour mix (I use Better Batter®, but any will work)

1/2 tsp salt

1 tsp vanilla

2 tbsp unsweetened cocoa powder

In a big saucepan, place chopped chocolate and margarine and melt at low temperature and whisk until all dissolved. Move pan away from heat.

Once luke warm, add eggs and vanilla and whisk in. If chocolate is too hot, the eggs will cook, so make sure your chocolate is cooled down enough. Batter should get thicker. Add dry ingredients into the wet and continue to whisk together by hand. Use spatula to scrape down bowl.  Empty thick batter into an 8×8 pan lined with parchment paper and some cooking spray. This will make a thick brownie. If you desire thinner brownies, use a larger pan. Bake at 325 for 35-40 min. Check if done by using a toothpick to make sure it comes out clean or atleast not raw or liquidy.  If making with larger size pan, you will need to decrease time.  This recipe doubles well. If you double it, use a 9″x13″ pan.

Once brownie is ready, let cool for an hour and then place into freezer. Once frozen, remove brownie with parchment paper.  You can wait a few moments to allow for easier cutting. Squares will be straight and clean using this method. If you want to store brownies in freezer until ready to eat, place each square or portion in plastic wrap and then you can store in your freezer. Take out an hour before you plan to eat. They are fabulous cold, so don’t be shy to keep them in the refrigerator until ready to eat!

Custard

3 egg yolks

1/2 cup granualted sugar

1 cup or 225 g  non-dairy cream
cheese

1 cup  non-dairy whipped cream

1 tsp vanilla or liquor

Beat egg yolks & sugar with a paddle attachment in your mixer until very light in color – almost white & fluffy. Beat in cream cheese and vanilla to the mixture. In separate bowl with a whisk attachment,  beat whipped cream until it is fluffy and light.  Add to egg mixture and continue beating until custard is stiff.  The
custard freezes well, but will need to be beat again if taken out of freezer.

Coffee syrup

1 cup of water

1 tablespoon instant coffee (or more for stronger taste)

1 cup sugar

Dissolve coffee in hot water in a small saucepan over heat. Add sugar until mixture is heated through and sugar is dissolved. Take off heat and cool. This mixture can be bottled in fridge for several weeks.

Tiramisu-ish Directions

1. Take any size pan with a high edge. I like to use a loaf pan. Line it with parchment paper. Fill the bottom with brownie squares so that there are no spaces and tightly packed to the edge. Don’t worry if you see lines.

2. Using a pastry brush, brush the brownie top with coffee syrup. Spread a layer of custard on top.

3. Cut vanilla or marble cake in slices and arrange pieces in one layer on top of custard.  Once again, pack it in so that edges are filled.

4. Using a pastry brush, brush the cake with a generous amount of coffee syrup. Spread a layer of cream on top.

5. Repeat step 3 and 4 one or two more times until close to the height of your pan.

6. Spread last layer of cream on top. Using a straight or rippled edge, run knife flush over top of pan to get a clean finish.

7. Freeze the cake. After an hour, you can run hot water on a knife and run through sides of pan between cake and parchment paper. Place back in freezer for a few hours. Freezing the cake makes it easier to take the cake out of pan.

8. Pull out the parchment paper and remove cake from pan. You can cover sides with cream for decoration if you like. You can also dust top with cocoa powder using a sifter or top with cookie crumbs.  This dessert freezes well. Take out an hour before you want to eat it.

9. Let sit in refrigerator until ready to eat.

 

Popular Passover Recipes From Susie Fishbein’s Passover by Design

Here are two popular recipes from Susie Fishbein’s Passover by Design cookbook: Wild Mushroom Veloute Soup & Smoked Turkey Mango Salad.  Mushrooms, mango & turkey are all-time favorites in my house – I may not wait till Passover to try these recipes out.

The Passover By Design cookbook also happens to be on sale right now on Amazon for $19.73, regularly $29.99Grab it – don’t you deserve a treat before Pesach!

Wild Mushroom Velouté  Soup

Meat, Dairy, or Parve • Makes 8 servings • non-gebrokts

A velouté is a thickened soup, similar to a bisque. It is quick-cooking and so simple to prepare. In some markets, the wild mushrooms are packaged together. You can just buy 18-20 ounces total of the assorted packages.

Heat oil in medium pot over medium heat. Add the mushrooms and sauté until tender, about 4 minutes.  Add the garlic and onion.  Cook for 4–5 minutes. Sprinkle in the thyme. Add the margarine or butter and melt. Slowly sprinkle in the potato starch. The mixture will form a sticky paste called roux. Slowly add the stock and simmer; whisk well, scraping the bottom. Cook, uncovered, for 20 minutes to cook out the starchy taste.

Ingredients:

2 tablespoons olive oil

1       cup (about 4 ounces) sliced shiitake mushrooms, stems discarded

2       cups (6-7 ounces) sliced oyster mushrooms

2 cups (6-7 ounces) sliced crimini mushrooms

2 cloves fresh garlic, chopped

1       small onion, cut into

1⁄4-inch dice

1⁄8 teaspoon dried thyme

1⁄2 cup (1 stick) margarine or butter

1⁄4 cup potato starch

7       cups chicken or vegetable broth, warm

1⁄8 teaspoon fine sea salt

1⁄8 teaspoon freshly ground black pepper

Season with salt and pepper.

Smoked   Turkey   - Mango Salad

meat • Makes 6 servings • non-gebrokts

16   ounces smoked processed turkey, 1-inch thick chunk, not sliced

1⁄2    ripe mango, peeled and cut into 1/2-inch cubes

Dressing:

juice of lime

3    tablespoons mayonnaise

4    tablespoons apricot preserves

1⁄4    teaspoon fine sea salt

1⁄4    teaspoon freshly ground black pepper

1⁄2    cup roasted cashews, chopped

1    tablespoon fresh minced cilantro leaves

1    scallion, thinly sliced on the diagonal

2⁄3    cup baby arugula leaves

garnish:

2-3  fresh plums, halved, pitted and thinly sliced

4-5  fresh or canned apricots, halved, pitted and thinly sliced

6    scallion brushes

Cut the turkey into 1⁄2-inch lengthwise slices. Stack the slices and cut into 1⁄2-inch cubes. Place into large mixing bowl. Add the mango.

Dressing: Place the lime juice, mayonnaise, and apricot preserves into a quart-sized container or bowl. Using a whisk or immersion blender, mix to form a smooth dressing.

Toss the turkey and mango with the dressing. Season with salt and pepper. Add the cashews, cilantro, and scallion. Toss to combine.  Mix in the arugula leaves.

Garnish: Arrange 6 plum and 6 apricot slices in an alternating overlapping design on each plate. Place a mound of turkey salad in the center of each plate. Garnish with a scallion brush.

Copywrite Susie Fishbein.