Slice strawberries thinly. In a medium saucepan, pour the apple juice, sugar and water. Bring to simmer over medium high heat, stirring to dissolve the sugar. Remove from heat.

Stir in the tea. Chill. Divide the sliced strawberries between 12 chilled wine glasses. Pour tea mixture over. Garnish each with a mint sprig.

INDIAN STYLE SALMON ON A SKEWER (DAIRY)

SERVES 12

• 3 pounds salmon fillet, cut in 1 1/2-inch pieces
• 3 cups plain yogurt
• 1 serrano chile, seeded and cut in chunks
• 3 tablespoons grated fresh ginger
• 3 tablespoons tandoori spice blend
• 1 tablespoon lemon pepper seasoning
• 4 yellow or red bell peppers, cut in 1 1/2 inch pieces
• 24 button mushrooms
• 4 green bell peppers, cut in 1 1/2 inch pieces
• 3 limes, cut in quarters

Rinse the salmon and pat dry with paper towels. Place in a shallow glass dish. Place the yogurt, chile, ginger, tandoori spice blend, and lemon pepper seasoning in a processor or blender and process until smooth. Pour over the salmon. Turn to coat each piece completely. Cover and refrigerate 2-3 hours. Thread red pepper, mushrooms, green pepper and salmon onto skewers, repeating twice on each skewer. May be prepared up to this stage and refrigerated overnight. Grill over medium hot coals for 7-8 minutes or until salmon flakes easily with a fork. May also be placed under a preheated broiler, cooking 5 minutes on each side. Garnish with lime wedges.

SPINACH TORTELLINI WITH ROASTED GARDEN VEGETABLES (DAIRY)

SERVES 12

• 3 pounds good quality fresh or frozen spinach tortellini
• 1 3/4 cups prepared olive oil vinaigrette
• 1 package (12 ounce) broccoli florets
• 4 medium yellow zucchini, sliced 1/2-inch thick
• 4 medium portobello mushrooms, washed, dried and sliced 1/2-inch thick
• 1/4 cup olive oil
• kosher salt and fresh ground pepper to taste
• 1 pint red cherry tomatoes, halved
• 2 cups shredded carrots
• 1/2 cup finely shredded fresh basil
• grated rind of 1 orange

Cook tortellini according to package directions. Drain thoroughly. Place in a large bowl and toss with 1/2 cup of the olive oil vinaigrette. Set aside. Place the broccoli and zucchini in a large bowl and microwave on High for 3 minutes. Transfer to a large broiling pan along with the mushrooms. Spray or brush with olive oil. Sprinkle with salt and pepper. Broil under a preheated broiler until beginning to brown. Add to the tortellini with the cherry tomatoes, carrots, basil and grated orange rind. Stir gently to mix. Correct seasoning. Serve at room temperature.

PETITE CROISSANTS STUFFED WITH HERBED EGGS (DAIRY)

MAKES 12

• 18 eggs
• 1 1/2 cups milk
• 3 rounded tablespoons all-purpose flour
• 1 stick (4 ounces) unsalted butter
• 1 cup chopped mixed fresh herbs (eg. parsley, chives and tarragon)
• salt and white pepper to taste
• 12 petite croissants, split and toasted

In a large bowl, whisk eggs, milk, flour, and salt. Set aside. In a large, preferably non-stick skillet, melt butter over medium heat. Pour in egg mixture. When beginning to set, stir from the outside edge to center allowing the uncooked mixture to flow to outer edge of skillet. When almost set, fold in the chopped herbs. Season to taste with salt and pepper.Continue stirring until mixture is creamy. Divide evenly among the 12 croissants, pressing tops lightly. May be served warm or at room temperature.

PEACH AND BLUEBERRY TRIFLE (DAIRY)

SERVES 12

The authentic English trifle uses brandy and sherry. but if desired, apricot juice may substituted.

• 1 (6 ounce) package vanilla pudding
• 2 3/4 cups milk
• 1 cup half and half
• 4 cups sliced, unpeeled, fresh peaches
• 3 tablespoons orange juice
• 2/3 cup peach preserves
• 2 tablespoons peach brandy or peach juice
• 18 ladyfingers, separated
• 1/3 cup sweet sherry
• 2 cups blueberries

Topping

• 1 1/2 cups whipping cream
• 2 tablespoons brown sugar
• 1/4 cup toasted slivered almonds

Prepare the vanilla pudding according to package directions using the milk and half and half instead of 4 cups milk. Cover and chill. Toss the peaches with orange juice to prevent discoloring. Set aside. In the microwave, warm the peach preserves and brandy, about 1 1/2 minutes. Line a large glass bowl with the ladyfingers. Sprinkle with sherry. Layer the peaches, blueberries and peach preserves in the prepared bowl. Spoon the vanilla pudding over the top to cover. Cover with plastic wrap and chill for at least 4 hours or overnight. Before serving, whip the cream and brown sugar until stiff. Spoon over the trifle and rough up with a fork. Sprinkle with toasted almonds.

RASPBERRY BROWNIES (DAIRY)

MAKES 16 BARS

• 1 1/4 cups all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup unsweetened cocoa powder
• 1/3 cup butter, melted
• 1/3 cup evaporated milk
• 2 eggs
• 2 tablespoons light corn syrup
• 1 1/2 tablespoons raspberry syrup
• 1 cup fresh raspberries
• powdered sugar
• chocolate raspberry glaze (below)

Preheat oven to 350F. Spray a 9-inch square baking pan with nonstick vegetable spray. Set aside. Combine the flour, sugar, cocoa in a large bowl. Make a well in center. Add the melted butter, evaporated milk, eggs, corn syrup, and raspberry liqueur. Beat with a spoon until thoroughly mixed.

Spread batter into prepared pan. Sprinkle raspberries over batter then cut in with a knife. Bake 40 minutes in preheated oven. Cool in pan. Sprinkle lightly with powdered sugar and cut into bars. Drizzle with chocolate-raspberry glaze. Let stand until glaze is set.

Chocolate raspberry glaze: Stir together 1/2 cup sifted powdered sugar, 1 tablespoon unsweetened cocoa powder, 1 tablespoon raspberry syrup and 1/4 teaspoon vanilla extract. If needed, stir in a few drops water to make a thin, pouring mixture. Use as above.

JWR contributor Ethel G. Hofman is the former president of the International Association of Culinary Professionals, whose members include the likes of Julia Child. She is the author, most recently, of Everyday Cooking for the Jewish Home: More Than 350 Delectable Recipes.