Pareve desserts add flavor to holiday

ALISA SLOAN
Special Sections Editor

Apricot, Berry and Jicama Salad with Honey-Lime Dressing

• 8 ounces apricots or nectarines, halved, pitted, cut into 1/2-inch pieces
  
• 1 pint strawberries, hulled, cut into 1/2-inch pieces
  
• 1/2 pint fresh blueberries
  
• 1/2 pint fresh raspberries
  
• 1 1/2 cups 1/2-inch pieces peeled jicama
  
• 2 tsp. minced, seeded jalapeño chili
  
• 3 Tbsp. fresh lime juice
  
• 3 Tbsp. honey
  
• 1 Tbsp. vegetable oil
  
• 2 Tbsp. roasted salted sunflower seeds
  

1. Combine first 6 ingredients in large bowl. Whisk lime juice, honey, and oil in small bowl to blend. Season to taste with salt and pepper.
   
   
2. Pour dressing over fruit mixture; toss gently to coat. Divide salad among 6 plates. Sprinkle with sunflower seeds and serve.
   

Citrus Sponge Cake with Strawberries

For cake:

• Potato starch (for dusting cake pan)
  
• 2 tsp. vegetable oil
  
• 1/2 cup matzo cake meal
  
• 3/4 cup potato starch
  
• 8 extra-large eggs, separated, at room temp.
  
• 1 cup sugar
  
• 1/4 cup orange juice
  
• Juice of 1 large lemon
  
• 1 tsp. freshly grated orange zest
  
• 1 tsp. freshly grated lemon zest
  
• 1 1/2 tsp. pure vanilla extract
  
• 1/2 tsp. almond extract
  
• 1/4 tsp. salt
  
  For strawberries:
  
• 3 pints strawberries, stemmed, washed, and thinly sliced
  
• 1/2 cup orange juice
  
• 1 Tbsp. sugar
  

1. Preheat the oven to 350. Lightly grease a 9-inch springform pan with the oil and dust with potato starch.
   
   
2. Sift the cake meal and potato starch together over a piece of foil and set aside.
   
   
3. In the bowl of an electric mixer, beat the egg yolks on medium speed for 3 minutes, until golden yellow and thick. Add the sugar slowly. Continue to beat 3 minutes more.
   
   
4. With the mixer on low, gradually add the orange juice, lemon juice, orange zest, and lemon zest. Add the vanilla and almond extract. Gradually add the matzo meal mixture to the batter. Mix gently until well blended.
   
   
5. In a clean bowl, beat the egg whites with the whisk attachment of the electric mixer until foamy. Add the salt and beat until the whites hold glossy peaks. Gently fold the egg whites into cake batter with a spatula. Pour the batter into the springform pan and bake for about 50 minutes, or until a cake tester comes out clean. Cool the cake in the pan, then loosen the sides. Cool completely.
   
   
6. Cut the cake into 12 wedges, or carefully slice the cake in half horizontally with a serrated knife and cut into 6 wedges to make 12 total wedges.
   
   
7. Toss the strawberries with the orange juice and sugar 30 minutes before serving the cake. Spoon the strawberries over each cake wedge and serve.
   

Ginger-Honey Baked Apples

• 6 large baking apples
  
• 3 Tbsp. finely chopped candied ginger
  
• 1/2 cup honey
  
• 1 cup water
  
• 1 tsp. cinnamon
  
• 3 Tbsp. granulated sugar
  
• 1/4 cup preserves
  

1. Preheat the oven to 350 degrees.
   
   
2. Wash apples and remove center with an apple corer, leaving the bottoms of the apples intact. With a vegetable peeler, remove the peel from the top halves of the apples.
   
   
3. Place the apples in a baking dish. Place the ginger in the apples' cavities, then fill the cavities with honey (there will be some left over).
   
   
4. Pour the water and the remaining honey into the bottom of the dish. Mix the cinnamon and sugar and sprinkle over the tops of the apples.
   
   
5. Place in the oven; bake uncovered. Use a bulb baster to baste the apples every 10 minutes. Total cooking time should be 45 minutes-1 hour until apples are almost completely tender. At that time, use the bulb baster to remove all the liquid from inside and around the apples. Put the liquid in a 1-quart saucepan; boil at high heat until reduced by half. Add the preserves, stir well, boil 2 minutes.
   
   
6. Remove apples from oven. Pour the hot glaze over the top, and place apples under broiler 2-3 minutes to caramelize.
   
   
7. Set aside to cool; serve at room temperature.