Community Magazine February 2021

DINNER DONE! 40 Community magazine Maple Salmon Since its inception, fans have turned to Leah Schapira, Victoria Dwek, Renee Muller, Esti Waldman, and Shaindy Menzer, the women behind Between Carpools.com, for the easy, practical recipes that simply work with their lives. Now, in their new cookbook, Dinner Done, the team brings you 150+ quick-to-prepare, family-friendly dishes that you’ll turn to over and over. There’s even a full chapter of super-quick no-mess 9 x 13 recipes prepared directly in the pan! • 1 side of salmon • 3 scallions, sliced Maple Sauce: • ½ cup maple syrup • 5 garlic cloves, crushed • ¼ cup soy sauce • ½ tbsp honey • 1 tsp mustard • ¾ tsp crushed black pepper 1. In a saucepan, combine all sauce ingredients and bring it to a boil. 2. Place scallions on the salmon. Pour sauce over the salmon. Marinate for ½ hour. 3. Meanwhile, preheat oven to 400 degrees Fahrenheit. Bake for ½ hour. Tip: Preparing less salmon? Don’t need all the sauce? You can freeze it! Or prepare a double batch so it’s ready to go the next time you make it. Yield: 6-8 servings Dinner Done! If teriyaki is your usual go-to, try this one instead. Leah’s mother has been making this salmon recipe for a while, and then her sister began making it. It’s a favorite, and honestly, no one remembers where it originated! It’s more up-to-date than teriyaki, but anyone who typically loves that sweet Asian flavor will love this, too. Sweetened or unsweetened coconut? We used unsweetened coconut inside the cake. For the topping, the original recipe calls for sweetened coconut, so we left the “famous” topping as-is. Either would be interchangeable.  52 COMMUNITY MAGAZINE Since its inception, fans have turned to Leah Schapira, Victoria Dwek, Renee Muller, Esti Waldman, and Shaindy Menzer, the women behind Between Carpools.c m , for the easy, practical recip s that simply work with their lives. Their n w smash hit c okbook, Dinn r Done, is th b t-selling kosher cookbook in over a decade. On Betw en Carp ls, you’ll also find ho e a d organizing tips, parenting insights, activit es, how-tos and DIYs, and of course, entertaining ideas, and inspiring reads.  The BCP APP is available at the A p Store and Google Play. If you have a kosher smartphone, you can visit your local TAG office to have the app downloaded.  Coconut Crunch Cake Just Got Way Better That Famous An incredible, moist, coconut-y cake is paired with the famous coconut crunch topping. The only question is...why did it take so long for this match to come about? BY BETWEEN CARPOOLS THE NEW COCONUT CRUNCH CAKE CAKE: • 1 ¾ cups flour • ¾ cup unsweetened coconut flakes • 1 ½ cups sugar • 1 ½ teaspoons baking powder • ¼ teaspoon salt • ½ cup canned full-fat coconut milk (mixed to an even consistency) • ½ cup oil • 4 eggs • 1 teaspoon vanilla extract COCONUT CRUNCH: • ½ cup coconut flakes (sweetened or unsweetened) • ⅔ cup flour • ¼ cup brown sugar • ¼ cup oil ICING: • 2 cups confectioners’ sugar • ¼ cup boiling water • 2 tablespoons oil • ½ teaspoon vanilla 1. Preheat oven to 350F. Line nd grease an 8-inch springform pan or Bundt cake pan.  2. In a bowl, combine all ingredients for the cake. Mix well. Add batter to prepare pan and bake for 40-45 minutes. Let cool.  3. Line a baking sheet with parchment paper. Combine all Coconut Crunch ingredients. Spread on prepared baking sheet and bake for 12-15 minutes. 4. Combine all icing ingredients. Once cake is cool, drizzle icing over cake and add coconut crunch. The icing is meant to act as a “glue” to attach the crumbs to the cake. Continue to drizzle more layers of icing and crunch until all the crunch is “stuck” to the cake. Finish with a final drizzle of icing. You might not need all.  Yield: 8-10 servings; 1 cake

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