Wolfgang Puck's Passover Friendly Apricot Macaroons

These macaroons are melt-in-your-mouth delicious. They are the perfect 4:00 pm pick me up during this long week of Passover, when you are craving something light and sweet.



1/2 cup dried apricots, cut into quarters
1/2 cup water
3/4 cup plus 1 tablespoon sugar
4 egg whites
4 1/2 cups unsweetened shredded coconut

In a small saucepan, combine apricots, water and 1 tablespoon sugar. Cook apricots over medium heat until tender and about 1 tablespoon water remains. Cool slightly and transfer to a food processor fitted with a steel blade. Add remaining sugar, egg whites and 1/2 cup coconut. Process by first using on-off spurts, and then allow machine to run until apricots are pureed. Transfer to large bowl of electric mixer. Add remaining coconut. Beat on medium speed until coconut is well blended. Stop machine and check the texture. Mixture should hold together when pinched. Conitnue to mix, if necessary.

Using your hands, shape mixture into pointed cone shapes. Arrange 1 inch apart on parchment paper on cookie sheets. Bake in preheated 350° oven for 15 to 20 minutes until the tops are well browned. Cool on rack. Store in airtight container.

Makes 24-32 macaroons.


Vegetable Matzah Pudding



2 Tablespoons vegetable oil
1 pound mushrooms
2 medium onions
1 medium green pepper
1 medium red pepper
2 stalks celery
3 carrots
10 matzot
boiling water
8 eggs
3 teaspoons salt
frshly grated pepper
1/4 teaspoon oregano
1 carrot


1. Preheat oven to 350° F
2. Add 2 tablespoons of vegetable oil to a 9x13 pyrex pan and heat in the oven.
3. In a food processor fitted with slicing disc, slice mushrooms and sauté in 2 batches cooking on high heat until all the liquid is evaporated. Transfer to a large bowl.
4. Change to steel knife, and coarsely chop the onion. Sauté in a little hot oil. Add to mushrooms.
5. In 2 or 3 batches, using on and off turns, coarsely chop the peppers, celery and carrots together. Sauté in a little hot oil adding more oil if necessary. When soft, transfer to bowl containing the mushrooms and onions.
6. Break the matzot into small pieces. Place in a large bowl. Pour boiling water over the matzot to cover. Soak for 1 minute to soften. Drainin a colander. Add to vegetables.
7. To the work bowl add the eggs, salt, pepper and oregano. Process 10 seconds to beat. Add to vegetable-matzo mixture. Mix well.

8. Pour into heated pan.
9. Chop carrot. Sprinkle over pudding.
10. Bake for 45 miutes or until done.

NOTE: The vegetables can be prepared the day ahead. The completed pudding can be prepared up to 3 days ahead. Bake for only 35 minutes. Cover and refrigerate. Sprinkle with 1/4 cup chicken soup and reheat uncovered at 350° for 30 minutes or until warm.
4. This pudding freezes well.

Yield: 12 to 16

To reheat: Sprinkle with 1/4 cup

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Passover Butterscotch Crunch Bars

These kosher for passover treats are so good, you might want to make them all year round!



12 tablespoons butter or margarine
1/2 cup brown sugar
4 Matzo boards
1 cup chopped pecans
1 cup shredded sweetened coconut
1/2 cup semi sweet chocolate chips
1/3 cups dried cranberries


Preheat oven to 350° F
Melt the butter or margarine and brown sugar in a pot over medium heat, whisking until the mixture is melted and smooth.
Cover a jelly-roll baking pan with aluminum foil. Line the pan with a single layer of matzah, breaking it as necessary to fit. Pour the brown sugar mixture over the matzhot, spreading evenly with an offset spatula to make sure every surface is covered. Bake for 10 minutes.
In a medium bowl, toss the pecans, chocolate chips, coconut and cranberries.
When you remove the pan from the oven, sprinkle an even layer of the coconut mixture over the top. Cut into squares while warm.

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Palm Springs Light Date Shake

The Hadley’s Date Shake is a definite highlight for the drive up to Palm Springs. However, that shake is loaded with calories. This version is half the calories and all the taste! It can also be made dairy free!

I used 1% milk and Halo Top Vanilla ice cream for mine. I have also used Dreyer’s vanilla ice cream and 2% milk. both are much lower in fat, calories and sugar than a regular date shake and still delicious!

I used 1% milk and Halo Top Vanilla ice cream for mine. I have also used Dreyer’s vanilla ice cream and 2% milk. both are much lower in fat, calories and sugar than a regular date shake and still delicious!


4 Medjool dates, pitted and roughly chopped
1 cup 1% or 2% milk
2 cups Halo Top or Dreyer’s Vanilla Ice Cream
(you can also use chocolate)
1 teaspoon honey


In a blender, combine the dates and milk and blend until smooth and frothy.
Add the ice cream and honey and pulse a few times until smooth.
Pour into two glasses and serve immediately.

Here you can see that although there is a 30 calorie and 1 gm of fat difference per half cup, the numbers change when you compare the sugar content and the extra protein form the halo top.  the choice is yours!

Here you can see that although there is a 30 calorie and 1 gm of fat difference per half cup, the numbers change when you compare the sugar content and the extra protein form the halo top.
the choice is yours!

One happy Date Shake Guy!

One happy Date Shake Guy!

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Thai Chicken Lettuce Wraps



  • 3 Tablespoons Thai sweet chili sauce

  • 3 Tablespoons hoisin sauce

  • 3 Tablespoons of light soy sauce

  • 2 Tablespoons of Sriracha

  • 2 Tablespoons of vegetable oil

  • 1 Teaspoon of sesame oil

  • 1 1/2 Tablespoons unseasoned rice vinegar

  • 2 Tablespoons minced garlic (4 Cloves)

  • 1 Tablespoon of minced fresh ginger

  • For the Filling

  • 1 Pound of ground chicken

  • 3 Tablespoons vegetable oil

  • 8 Scallions, sliced thinly keep the whites and greens separate

  • 1 Tablespoon of minced garlic (2 cloves)

  • 1 Tablespoon minced fresh ginger

  • 1/2 Pound white mushrooms, trimmed, cleaned, and finely chopped

  • 1/2 Cup finely diced canned water chestnuts (OR! add a full cup for more crunch!)

  • 1 Small red bell pepper finely chopped

  • 1/2 cup pomegranate seeds

    2 Heads of butter lettuce leaves separated


In a bowl add Chili sauce, hoisin, soy sauce, Sriracha, vegetable oil, sesame oil, vinegar, garlic and ginger.

To make the filling:

In a bowl mix 2 tablespoons of sauce into the ground chicken

In a large skillet, heat 2 tablespoons of vegetable oil over medium heat

add chicken while cooking break the meat up until brown 5 to 6 mins

Remove meat from pan and set aside

Add the remaining 1 tablespoon to the skillet and add the scallion whites, garlic, ginger and cook for 3 to 4 minutes.

Add the cooked chicken to the mixture and add water chestnuts, and the rest of the sauce and cook until the sauce thickens.
Stir in the pomegranate seeds.

Stir in green part of the scallions

Transfer the mixture to a bowl and set out with the lettuce leaves.

serves 6-8

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Sheet Pan Roasted Salmon with Potatoes and Broccolini

What I love about this recipe is the ease with which it can be prepared…not to mention the fact that it is absolutely delicious!



1 pound small Yukon Gold potatoes, halved

  • ½ cup olive oil, divided

  • 1¼ teaspoon kosher salt, divided

  • ¾ teaspoon black pepper, divided

  • 4 6-oz. salmon fillets

  • 1 pound Broccolini, trimmed

  • 2 tablespoons fresh lemon juice (from 1 lemon)

  • 1 shallot, finely chopped

  • 1½ teaspoon Dijon mustard

  • Directions:

  • ·       Step 1

    ·       Preheat oven to 450°F. Toss potatoes with 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet. Roast for 15 minutes.

    ·       Step 2

    ·       Meanwhile, rub salmon with 1 tablespoon oil and season with ½ teaspoon each salt and pepper. Add salmon to sheet and roast until potatoes are tender, 5 more minutes.

    ·       Step 3

    ·       Turn potatoes, add Broccolini to sheet, and drizzle with 1 tablespoon oil. Heat broiler and broil all until salmon and Broccolini are browned, 2 to 3 minutes.

    ·       Step 4

    ·       Whisk lemon juice, shallot, and mustard with remaining ¼ cup oil and ¼ teaspoon salt and drizzle over salmon and vegetables.

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White Bean and Rosemary Soup

This soup is thick and rich in flavor. The white beans have a sweetness to them that is complimented by the rosemary. This soup is one of my favorites! You can find dried white cannellini beans at Italian specialty shops. (In Los Angeles at Vicente Foods and Sorrentos in Culver City).



1 pound dried white cannellini beans

4 cups sliced yellow onions (3 onions)

1/4 cup good olive oil

2 garlic cloves, minced

1 large branch fresh rosemary (6 to 7 inches)

2 quarts chicken stock

1 bay leaf

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper


In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.

  1. In a large stockpot over low to medium heat, sauté the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.

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Oatmeal-Cranberry- Chocolate Chip Cookie


There is nothing like an oatmeal cookie….except one like this! Filled with cranberries and chocolate chips, this one is absolutely delicious! My friend, Melissa, brought it to dinner last week and I asked her for the recipe. Thanks to Melissa for whipping up a batch for me this week. I think I am hooked!


1 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. allspice
3/4 cup shortening
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 cup whole oats
1 1/2 cup dried cranberries
1 cup semi-sweet chocolate chips, optional

Heat oven to 350°F. (I bake these at 325°F in my convection oven.)
In a medium bowl sift flour, baking soda, baking powder, salt, cinnamon, and allspice.

In a separate large bowl, cream together shortening, brown sugar, and granulated sugar until fluffy. Add eggs and vanilla. Combine well.
Add flour mixture to wet ingredients and stir until just combined.
Then add oats, cranberries, and chocolate and combine by hand.

Use 1/4 cup and scoop onto cookie sheet, you should get about 6 per sheet.
Bake for 8-12 minutes, or until the edges are golden brown and the top no longer appears wet. Allow to cool on the cookie sheet for a few minutes then transfer to a cooling rack.

These cookies spread quite a bit while baking, so you end up with a crisp cookie on the outside with beautiful soft texture inside

Use shortening in these cookies. It really does something beautiful to these cookies in terms of texture. You can definitely use butter instead, but the texture will change.

You can use 2 teaspoons of Pumpkin Pie spice in place of the allspice and cinnamon. You can also substitute quick oats in this cookie.

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Baked Wild Cod

This recipe for baked wild cod is a winner for all the right reasons. It is easy to prepare and is a healthy and delicious meal choice.


4 cod filets, about 1-inch thick

Kosher salt

Freshly ground black pepper

4 tbsp. extra-virgin olive oil, plus more for baking dish

1 c. cherry tomatoes

1 lemon, sliced, plus more for garnish

2 garlic cloves, smashed but not peeled

2 sprigs thyme

2 tbsp. freshly chopped parsley, for garnish


  1. Preheat the oven to 400° and pat cod filets with a paper towel until dry. Season all over with salt and pepper. 

  2. In a medium bowl, combine olive oil, cherry tomatoes, lemon slices, garlic, and thyme.   

  3. Brush a baking dish with olive oil. Pour tomato-oil mixture into dish, then nestle in cod.   

  4. Bake until fish is opaque and flakes easily with a fork, about 15 minutes. 

  5. Serve garnished with parsley, more lemon juice, and pan sauce

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Roasted Vegetables




  • 3 Tbsp olive oil

  • 2 Tbsp whole-grain dijon mustard

  • 3 tsp apple cider vinegar

  • 1 tsp dried thyme

  • 3/4 tsp kosher salt

  • 1/2 tsp black pepper

  • 1/2 tsp dried rosemary

  • 1/4 tsp dried basil

  • any combination of the following:

  • 1 lb. peeled and cubed butternut squash

  • 1 lb. mushroom caps

  • 1 lb. cauliflower florets

  • 1 lb. zucchini cut into chunks

  • 1 lb. brussels sprouts, halved

  • 8 oz baby purple, red or yukon potatoes, halved or quartered


Preheat oven to 450 F degrees. Line a large baking sheet with parchment paper sprayed lightly with cooking spray. Set aside.

  1. In a large mixing bowl, combine olive oil, mustard, vinegar, thyme, salt, pepper, rosemary and basil, and whisk. Add the veggies and potatoes, stirring to coat.

  2. Spread vegetable mixture in a single layer on prepared baking sheet. Bake for 20 minutes, stir gently, then bake another 15 minutes.

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