Q. I am hoping you have an idea how to make the “money sauce” my dad used to make on fishing trips to the Keys. All I remember is it took fresh limes and butter and he’d pour it over any fish we caught. This goes back more than 50 years. My dad never cooked except on those trips, but it was the best dish I ever had.
I’m going to take a giant leap here and guess that what your dad made was a meunière sauce, a simple preparation of butter, chopped parsley and lemon juice. It is a staple in both French and Creole cooking and it is a delicious yet easy sauce to prepare. The use of lime rather than lemon probably reflects the fact that limes were plentiful in the Keys back then. The recipe here is adapted from River Road Recipes by the Junior League of Baton Rouge.
Q. My mother made a delicious warm fruit salad years ago with canned fruit, dark cherries, pears, peaches, etc. It was thickened with tapioca. There were no spices. I have been searching for a recipe like this for over 25 years. Can you help?
Joyce Bates, Colfax, Wis.
I believe I’ve found what you’ve been looking for in my trusty Modern Family Cookbook by Meta Givens (Ferguson, 1947), a gem in my vintage cookbook collection. It calls for “a No. 2 tin” of “cherries or other canned fruit, chopped, such as pineapple, peach or pear.” It also suggests a splash of “top milk,” which, those of us old enough will remember as the thick cream that rose to the top of the milk bottle. I’ve updated the recipe to account for changes in can size.
Passover Made Easy: Favorite Triple-Tested Recipes by Leah Schapira and Victoria Dweki (Artscroll/Shear Press, $15.99) is for those looking for recipes that go beyond brisket and matzo balls.
The 60 intriguing recipes include the Jalapeño Lime and Ginger Salmon recipe here, along with tips for preparation, plating and wine pairings. Brisket does make its appearance, in egg rolls made with potato starch, as does kugel, in a version made with spaghetti squash. Schapira is the co-founder of the online kosher exchange CookKosher.com, and Dweki is the managing editor of Whisk, a kosher food magazine.