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HERITAGE FLORIDA JEWISH NEWS, AUGUST 30, 2013 PAGE 19A Aaron Gorovitz is appointed to the Meritas board. The Jewish Academy of Orlando honors Lynne Shefsky. She retires at theend of the school year. June Laura Abramson named new Jewish National Fund cam- pa!gn executive. July Rabbi Thomas Werthman named spiritual leader of Con- gregation Bet Chaim. The Heritage Human Service Award recipient is Nina Op- penheim. Congregation Ohev Shalom celebrates 95 yearsl Talia Joy Castellano, an honorary COVERGI RL, dies at age !3 after a long battle with cancer, but wins the hearts.of millions as she inspired people to live life to the fullest. August The Heritage receives two Florida Press Association Awards. Southwest Orlando Jewish Congregation unveils its Holo- caust Memorial designed by Max Walder. Chabad of North Orlando welcomes its inaugural Torah. At the Annual Meeting of the Jewish Federation of Greater Orlando three awards were given out in recognition of indi- viduals who devote time to make the Jewish community a better place. The Byro n B. Selber Young Leadership Award was presented to Jeremy Udell. Ina Porth was the recipient of Jerome J. Bornstein Senior Leadership Award. The Jewish Communal Professional Award was given to Eli Bcovici, who retired after 31 years as the sports director at the Jewish Community Center. Michael Soil (left) and Ryan Lefkowitz at the Jewish Federation of Greater Orlando Annual Meeting. Traditional and modern t00Lst n ve a place at r ew Year's tables By Helen Nash NEW YORK (JTA)--Nearly 30 years ago, when my first cookbook was published, I wrote that kosher cooking wasn't just about traditional recipes like gefilte fish and chopped liver, that you could make gourmet meals and international dishes using kosher ingredients. Since then, many new kosher ingredients have become. readily available, making all kinds of fu.sion cuisine even easier to prepare. Some of these ingredients include vinegars, oils, mustards, Panko bread crumbs and a larger selection of cheeses. But traditional recipes also have their place--and Rosh Hashanah is a great time to use them. There is something about ushering in the New Year with old family recipes that is very satisfying. I do, however, introduce one or two new dishes to make it more interesting for my friends and family with whom I celebrate every year. For dinner on Rosh Hashanah, I like to begin my meal with Chopped Chicken Liver. This traditional dish brings me back to my Eastern European roots and my guests love it. The version offered below is incredibly easy to make and actually tastes like a pate. Another traditional favorite is Honey Cake, moist and light with a touch of sweetness. It freezes well but also can stay fresh in the fridge for many days, Here's a new dish for Rosh Hashanah lunch: Chicken Rolls with Orange Sauce. The sauce adds some sweetness to the chicken, which is perfect for the holiday. The dish can be made ahead of time and served at room temperature. Broccoli with Panko, the flaky Japanese bread crumbs, is a delicious side dish that can be served with the chicken rolls. Panko is lighter and crunchier than ordinary breadcrumbs. When toasted, they transform an ordinary vegetable into something quite special. This dish also can be made in advance and served at room temperature. These are just a sampling of the many delicious recipes fea- tured in my latest cookbook, "Helen Nash's New Kosher Cuisine" (Overlook Press). I hope they help make your preparations a little easier and your holiday more enjoyable. Shanah Tovah! Chopped Chicken Liver For an hors d'oeuvre, I like to serve on whole-grain crackers, toasted potato bread, cucumber slices or endive petals. For an appetizer, I like to place sliced radishes and sliced cucumbers on the plate as accompaniments. Ingredients: I pound chicken livers 1/3 cup vegetable oil 4 medium onions, coarsely chopped 4 large eggs, hard-boiled and quartered 2 to 3 tablespoons sherry Kosher salt Freshly ground black pepper Preparation: Preheat the broiler. Set the rack in the broiler pan and cover it completely with foil. " Remove from the livers any green spots, which are bitter, as well as any fatty particles. Make a shallow "basket" with a piece of heavy foil, crimping it at the corners so that the liquids don't spill out. (See Notes on techniques in "Helen Nash's New Kosher Cuisine," page 351.) Set the basket or/the broiler rack and a:range the livers inside. Place the broiler pan in the oven (or broiling unit), as close as possible to the heat source. Broil for about 4 minutes per side, until cooked through. Cool. In a lai'ge skillet, heat the oil over medium-high heat. Add the onions and saute until brown. Cool. Place half the onions, livers and eggs in a food processor and pulse, adding sherry through the feed tube, until the mixture is moist and almost smooth. Transfer the first batch to a container and repeat the process. Season to taste with salt and pepper. Makes about 1 1/2 dozen hors d'oeuvres or 8 appetizer servings Chicken Rolls with Orange Sauce This is similar to Chicken Rolls with Mushrooms but with a more distinct Asian flavor. I serve it as the main course for dinner or as one of several dishes on a buffet table. Ingredients: 4 boneless, skinless chicken breasts, about 6 ounces each (Ask the butcher to butterfly the chicken breasts and pound them thin.) 'Helen Nash's New Kosher Cuisine,' Overlook Press Chicken Rolls with Orange Sauce, which adds some sweet- ness to the poultry, is perfect for Rosh Hashanah. 12 large spinach leaves Kosher salt Freshly ground black pepper Filling Ingredients: 1/2 cup raw sushi rice 3/4 "cup cold water I tablespoon seasoned rice vinegar Kosher salt Freshly ground black pepper Orange Sauce Ingredients: 1 12-inch piece ginger, peeled andgrated 3 to 4 tablespoons low-sodium soy sauce 3/4 cup freshly squeezed orange juice 1 1/2 tablespoons freshly squeezed lemon juice 1 1/2 tablespoons extra virgin olive oil 1 1/2 tablespoons honey, o Kosher salt Freshly ground black pepper Preparation: To make the filling: Place the sushi rice and water in a small saucepan. Bring to a boil; lower the heat and simmer, covered, for  minutes. Remove from the heat and let rest, covered, for 10 minutes. Season with vinegar, salt, and pepper. Mix well and cool. To make the sauce: Bring all the sauce ingredients to a boil in a small enamel-lined saucepan. Season to taste with salt and pepper. To make the rolls: Lightly salt and pepper each chicken breast on both sides and place it on a piece of cling wrap. Remove the stems from the spinach leaves and flatten the leaves so they will roll easier. Line'each breast with 3 spinach leaves and one-fourth of the filling: Starting with the narrowest end, roll the breast up (not too tight!) until it looks like a log. (I use the cling wrap to facilitate the rolling.) When'the breast is rolled and completely enclosed in the cling wrap, twist the sides and close them with a metal tie. Refrigerate if not using right away. To cook the rolls: Bring the chicken rolls back to room tem- perature, if necessary. Place them in the basket of a bamboo steamer. Set the basket over a large pot or wok, whose bottom third has been filled with water. Bring the water to a rolling boil. Cover and steam over high heat for 9 to 10 minutes, turning the rolls once. Cook until the chicken has turned pale pil]k inside. Turn off the heat and let rest, covered, for I minute. To serve: Remove one of the ties and, holdingthe other end, slip each roll onto a plate. Pour off the accumulated juices. Cut each roll on the diagonal into 3 pieces. Place the pieces on a dinner plate or serving dish. Reheat the sauce and spoon the hot sauce over the pieces. Makes 4 servings Broccoli with Panko Ingredients: I small bunch broccoli, about 3 stalks 3 tablespoons extra virgin olive oil 3 garlic cloves, finely chopped 1/2 cup Panko bread crumbs Kosher salt Freshly ground black pepper Preparation: Separate the broccoli into florets and set the stems aside for another use. Steam the florets until they are bright green but still crisp to the bite. Heat the oil in a wok. Add the garlic and saute over low heat for a few seconds. Add the Panko and stir until golden. Add the broccoli and combine well. Season to taste with salt and pepper. Makes 4 servings Honey Cake I could not resist sharing this heirloom honey cake recipe. Following tradition, I make it every Rosh Hashanah. r Ingredients: 2 tablespoons unsalted margarine, for greasing the pans 2 1/3 cups sifted unbleached all-purpose flour, plus 2 table- spoons for dusting the pans 2 large eggs, room temperature Scant 2/3 cup sugar I cup strong brewed tea (made with 3 tea bags), cooled 1/3 cup 8egetable oil I cup honey 1/2 medium-ripe banana, thoroughly mashed Grated zest of 1 navel orange 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves I teaspoon baking powder I teaspoon baking soda Preparation: Preheat the oven to 325 degrees. Grease two 5-by-9-inch loaf pans with margarine and dust with 2 tablespoons of the flour.,Invert the pans and tap to shake out the excess flour. Place the eggs in the bowl of an electric mixer bowl. Using the balloon whisk attachment, beat them at medium speed, gradually adding the sugar until the mixture is pale and bubbles appear, about 5 minutes. Lower the speed and beat in the tea, oil, honey, banana, orange zest, cinnamon and cloves. Combine thoroughly. With a rubber spatula, gradually fold in the flour, baking powder and baking soda, combining v0ell after each addition. No traces of flour should be visible. Pour the batter evenly into the two pans. Bake the pans side by side, without touching, on the middle shelf of the oven for 15 minutes. Increase the heat to 350 and bake for another 30 minutes, or until a cake tester inserted into the center comes out clean. Cool the cakes on a wire rack. Run a metal spatulaaround the sides of the pans to loosen the cakes. Invert each pan onto a serving plate. Note: These cakes freeze well. Wrap them individually in wax paper, then in foil, and place in plastic freezer bags. Makes 2 loaves, each serving 12 'Helen Nash's New Kosher Cuisine,' Overlook Press Broccol with Panko, a lighter and crunchier bread crumb that makes vegetables into something special.