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Sangria de Curaçao

This recipe is unique for sangria since it has a minimal amount of fruit juice added to the wine. However, the cinnamon-scented syrup, plus the limes and nutmeg, highlight the versatility of wine and the resulting beverage is very refreshing.

1 cup water
3/4 cup sugar
2 cinnamon sticks
One 750-ml bottle red wine (Shiraz, Zinfandel, or Burgundy)
2–3 limes
1/4 teaspoon nutmeg

Deluxe Buckwheat Almond Cake with Raspberry Filling

This dessert pairs a delicate nut flavor with raspberry preserve filling.

1 1/2 cups skin-on sliced almonds
3/4 cup unsalted butter, softened
3/4 cup sugar, divided
4 eggs, separated
2 teaspoons vanilla extract
1/8 teaspoon salt
1/2 cup light buckwheat flour
1/2 cup raspberry preserves
10- inch round paper lace doily
1 tablespoon confectioners' sugar

Kale, Mango, and Almond Salad with Honey Ginger Dressing

You'll be promoting good health when you serve this kale salad!

SALAD
1 pound fresh kale or 10 ounces baby kale
1 mango
1/3 cup dried sweetened cranberries or cherries
1 ounce candied ginger, about 1/4 cup slivered (optional)
1/2 cup slivered almonds, roasted
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HONEY GINGER DRESSING
1/2 cup prepared mayonnaise
2 tablespoons wildflower or clover honey
2 tablespoons rice wine vinegar or any light fruit vinegar (e.g., apple cider vinegar, pear vinegar)
1 tablespoon canola oil or corn oil (leave out during Passover)
1/2 teaspoon powdered ginger

Wake-Up Chocolate Fruit Kicks

These energizing chocolate chunks have a kick to them! 

1 pound dark chocolate, chips or broken into pieces
1 cup almonds
1⁄2 cup raisins, dates, figs, pomegranate, and/or other dried fruit
1⁄8 cup coffee beans
2 teaspoons cayenne pepper, to taste
1⁄2 cup unsweetened cocoa powder
Wheat cereal, barley cereal, granola, oatmeal, or other cereal (optional)

Vegetarian Mushroom Barley Soup

One favorite dish of the Ashkenazim that survived the move from the shtetl to North America was the hearty mushroom-potato-barley soup called krupnick.

1¼ cups dried large lima beans
1 ounce (¾ cup loosely packed) dried imported mushrooms, preferably porcini
2 quarts water or packaged vegetable or mushroom broth
1 mushroom bouillon cube (optional)
2 tablespoons extra virgin olive oil or vegetable oil
1 onion, finely diced
1 stalk celery, finely diced
8 ounces white mushrooms, diced
Salt and pepper to taste
1 carrot, diced
½ cup medium pearl barley