Coconut Macaroons

• Butter and flour for preparing baking sheet and foil
• 1 large egg white
• 1 tablespoon sugar
• 1/4 teaspoon vanilla
• 1/8 teaspoon almond extract
• 3/4 cup sweetened flaked coconut

Put oven rack in middle position and preheat oven to 300°F. Butter a baking sheet, then line with foil and lightly butter and flour foil, knocking off excess flour.

Stir together egg white, sugar, vanilla, almond extract and a pinch of salt until combined, then stir in coconut. Divide coconut mixture into fourths, then drop in 4 mounds (about 2 inches apart) onto baking sheet.

Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from foil.

—Recipe Courtesy of Epicurious.

Carp Fish Cakes with Citrus "Tartar" Sauce

Sauce

• 1 cup mayonnaise
• 4 teaspoons finely grated lemon zest (from 2 lemons)
• 1 tablespoon finely grated orange zest (from 1 orange)
• 1 tablespoon fresh lemon juice
• 1 tablespoon freshly squeezed orange juice
• 1/4 teaspoon salt
• Pinch sugar
• Pinch cayenne

Fish cakes

• 2 pounds carp fillets, skinned and cut into 2-inch pieces
• 1 medium onion, finely chopped
• 2 tablespoons chopped cilantro
• 1 tablespoon mayonnaise
• 1 egg, beaten
• 2 tablespoons fresh lemon juice
• 2 tablespoons freshly squeezed orange juice
• 1/3 cup matzoh meal
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup or more vegetable oil (for frying)
• 1 tablespoon sea salt

To make sauce:
In medium bowl, stir together all ingredients. Cover and chill.

To make fish cakes:
Line large baking sheet with waxed paper.

Working in 2 batches, in food processor pulse carp until coarsely ground (do not purée to paste). Transfer to large bowl and add onion, cilantro, mayonnaise, egg, lemon juice and orange juice. Mix gently until well blended, then add matzoh meal, salt and pepper, and mix gently until incorporated.

Using wet hands, roll mixture into 1 1/4-inch-diameter balls and press into 1/2-inch-thick patties. Arrange on baking sheet with additional waxed paper between each layer of patties. Cover and refrigerate at least 1 hour and up to 4 hours.

In large heavy skillet over high heat, heat 1/4 inch oil. Working in batches of 5 and adding more oil as needed, fry patties until brown, about 2 to 3 minutes per side. Drain on paper towels and sprinkle with sea salt while still hot. Serve warm with sauce.

—Recipe Courtesy of Epicurious. 

Matzo Ball Soup

• 1 teaspoon plus 2 tablespoons vegetable oil
• 1/2 cup onion, minced, plus 1 small onion cut into 1/2-inch dice
• 2 large eggs, lightly beaten
• Coarse salt and ground pepper
• 1/2 cup plus 2 tablespoons matzo meal
• 2 tablespoons seltzer water
• 1 whole chicken leg, split and skin removed (10 ounces)
• 1 celery stalk, cut crosswise into 1/4-inch pieces
• 1 carrot, halved lengthwise and cut crosswise into 1/4-inch pieces
• 2 cans (14.5 ounces each) reduced-sodium chicken broth

In a small nonstick skillet, heat 1 teaspoon oil over medium heat. Add minced onion, and cook until tender, about 5 minutes; let cool.

In a medium bowl, combine remaining 2 tablespoons oil, eggs, 1 1/2 teaspoons salt and matzo meal. Add seltzer and cooled onion; stir to combine. Cover and refrigerate at least 45 minutes.

Meanwhile, in a large saucepan, combine chicken, celery, carrot and diced onion. Add broth and 4 cups water. Bring to a boil; reduce to a simmer, and cook 30 minutes.

With oiled hands, shape matzo mixture into 8 balls, about 1 1/2 inches in diameter. Cover with plastic wrap, and refrigerate at least 15 minutes.

Remove chicken from broth; shred meat, and discard bones. Return broth to a boil; reduce to a simmer. Add matzo balls; cover and cook until expanded, 30 to 35 minutes. Stir in shredded chicken. Season with salt and pepper. Serve immediately.

—Recipe Courtesy Martha Stewart.com.

Matzo Latkes

• Canola oil for frying
• 1/2 cup finely chopped onion
• 6 ounces egg matzo
• 1 cup cottage cheese preferably 4 percent
• 1 large egg lightly beaten
• 2 tablespoons snipped chives plus more for garnish
• Coarse salt and freshly ground pepper
• 4 slices smoked salmon (about 1/4 pound) for garnish
• Horseradish Cream
• 1 cup sour cream
• 2 tablespoons snipped chives
• 2 tablespoons finely grated fresh horseradish root
• Coarse salt and freshly ground pepper

Heat 1 tablespoon oil in a small skillet set over medium-high heat. Add onions, and saute until translucent; set aside. Place matzo in a food processor, and process until coarsely ground; you should have 1 1/2 cups crumbs, or meal. Set aside. Place cottage cheese in the clean bowl of the food processor, and blend until smooth.

In a medium bowl, combine 1/2 cup matzo crumbs, cottage cheese, sauteed onions, egg and 2 tablespoons snipped chives; season with salt and pepper. Cover with plastic wrap, and refrigerate for 30 minutes.

Place remaining 1 cup ground matzo in a shallow dish. Evenly divide chilled mixture into quarters, and using your hands, flatten each part into a 4-inch round. Dredge in ground matzo, and set aside on a plate.

Heat 1 tablespoon oil in a medium nonstick saute pan over medium-high heat. Cook latkes, turning once, until browned on both sides. Transfer to a paper towel-lined plate to drain. Roll salmon slices into rosettes. Serve latkes with a dollop of horseradish cream and a salmon rosette; garnish with chives.

—Recipe Courtesy Martha Stewart.com.

Tsimmes

• 2 tablespoons oil or chicken fat
• 1 large onion, peeled and diced
• 5 large carrots, peeled and cut into approximately 3/4-inch pieces
• 1 cup ginger ale
• 2 cups chicken stock or water
• 3 large sweet potatoes, peeled and cut into 3/4-inch pieces
• 1 cinnamon stick
• Juice of 1/2 lemon
• 1/2 cup whole pitted prunes
• 1/2 cup dried apricots
• Salt and freshly ground black pepper

In a large sauté pan or pot, heat the oil or chicken fat over moderate heat. Add the onion, lower heat, and cook for 10 minutes, stirring often. Add carrots, ginger ale, and stock or water, and cook for 7 minutes. Add the remaining ingredients and cook, stirring occasionally, until carrots and sweet potatoes are tender. (More stock or water may be needed; do not let the mixture dry out.) Season well with salt and pepper. (Can be made 2 days ahead.)

—Recipes Courtesy NYMag.com.