Wedge Salad

 
kosher wedge salad

April 30th 2013By Leora Kulak

This is one of my simplest and favorite salads. Iceberg lettuce is crisp and cold, and the mayonnaise dressing adds the perfect amount of richness to balance that out. Bursts of flavor from the salty tomato and “bacon” add to that complex composition while the basil and parsley keep it light and refreshing. This is also an interesting salad to serve because of the plating- its not every day your salad comes sideways.

 

Tomato Salad

 
Tomato Salad

April 30th 2013By Leora Kulak

Heirloom tomatoes are readily available in most markets. The variations in size, shape and color make them a visually stimulating ingredient to work with, not to mention how delicious they are when in season. The trick with any tomato is to NEVER refrigerate it. Refrigeration diminishes their taste and changes their texture. Try to select a variety of tomatoes for this dish, big and small, solid and striated, purple, red, yellow, green and orange. The more shapes and sized you have, the more exciting this will look when you serve it.

 

Mint Julep Recipe

 
mint juleps

April 30th 2013By Leora Kulak

 

Kosher Crab Cakes

 
kosher crab cakes

April 30th 2013By Leora Kulak

These Kosher Crab Cakes make an incredible appetizer for this meal. It is pretty rare to be served crab cakes at a Shabbat meal, so the “wow” factor on these is quite high. Making these the first time around can be a bit tricky, but they get easier as you go and the end result is truly worth it. The fresh lemon and dill garnish also makes reference to some of the flavors in the dish. But as great as these little crab cakes are, the Roasted Red Pepper Aioli is what sends it over the edge.

 

Derby Deviled Eggs

 
Derby Deviled Eggs

April 30th 2013By Leora Kulak

The recent craze for all things “Mad men” inspired this addition to the Derby menu. These Deviled Eggs are a retro appetizer that look adorable on the platter and are so simple to make. This is a basic recipe, but you can add wasabi and sesame seeds for a Japanese version, lime and cilantro for a Mexican version or just some simple hot sauce to kick these up on the heat scale.

 

Derby Braised Ribs

 
derby ribs

April 30th 2013By Leora Kulak

The hardest part about preparing an incredible meal is the amount of time that goes into preparation. When I devise menus, I try to combine dishes that are more complicated with others that are set-it-and-forget-it foods, plus some that can be prepared on Shabbat day before company arrives. These ribs have only a few, quality ingredients and then cook unattended for hours- freeing you up for more involved recipes. The rule of thumb with ribs- the longer you cook them for, the more tender they will be.

 

Charred Asparagus

 
charred asparagus

April 30th 2013By Leora Kulak

I love to see a bountiful table filled with delicious foods and vivid colors, it goes back to my belief that we eat with our eyes before we eat with our mouths. Try to ensure that your menu has green, red and yellow hues by serving brightly colored dishes. This dish is simple and rustic and allows the fresh seasonal asparagus to come through as the star.

 

Burgoo

 
Burgoo

April 30th 2013By Leora Kulak

This is one of those quintessential Kentucky Derby foods that- unless you're doing research on or have attended the Derby- you would not likely hear about. I like to think about this as Kentucky’s answer to Cholent. It cooks low and slow in the cooker, giving the dish a robust and hearty flavor.