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After all the wining, dining and dancing in fancy duds, it's time to sit back and take a break before it all starts up again to herald
a New Year. Brunch with easy to eat savory foods, a hot and hearty soup, and the dress code PJs or jeans fits right in with the
mood of the moment laid back and clear the mind.
With all the convenience items in the supermarket food should be fussless. Stock up on items that can be presented in a hurry
such as marinated artichokes, a variety of olives, unusual preserves like sour cherry, chunky marmalades and/or ginger. Vegetables
such as carrots and cabbage are shredded and washed. Buy orange sections in a jar , fresh fruits are cut up and ready to
eat, cheeses are available shredded and pudding mixes are the basis for rich, smooth desserts. Baskets of crisp rolls and artisan
breads such as olive bread should be warmed in a preheated 350F oven for a few minutes and served with dishes of sweet butter.
In the menu below absolutely everything should and can be made ahead.
Show off the food in unusual dishes. The Chef's Salad is arranged in a large glass bowl preferably with straight sides to show off
all the layers but a beautiful big soup tureen will make a stunning presentation. The chowder could be served from the pot just tie
a colorful towel around it before ladling it into mugs. Portions of rich creamy desserts may be served in demitasse cups or if you
really want to impress, spoon into crystal wine glasses.
MENU
Sunny Mimosas
SUNNY MIMOSAS (PAREVE)
MAKES 8
Insert a cinnamon stick into center of each tangerine slice. Set aside. Mix the orange juice and tangerine juice. Pour enough
champagne to half fill (or more) each champagne flute or glass. Top off with juice mixture. Garnish with cinnamon stick in
tangerine slice. Serve immediately.
Note: Mix juices and prepare garnishes ahead. Cover with plastic wrap and refrigerate until needed.
WINTER VEGETABLE CHOWDER (DAIRY)
Heat oil in large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the soy sausage, garlic,
carrots, cabbage, peas, leek, beans, thyme and nutmeg. Saute 5 minutes. Add the broth and bring to boil over high heat, stirring
often. Reduce heat and simmer, partially covered for 20 minutes. Slowly stir in the cream and heat through. Do not allow to boil. If
too thick, add a little more broth or cream. Season to taste with salt and pepper. Before serving, sprinkle with the cheese.
FETTUCCINE WITH SMOKED SALMON AND VODKA (DAIRY)
SERVES 6-8
Heat oil in large pot over medium heat. Add the scallions and tomatoes. Cook 5 minutes or until scallions are beginning to wilt but
still remain fresh green color. Add the vegetable broth, cream and vodka. Heat through. Place the cooked fettuccine in a large bowl.
Pour the vegetable-broth mixture over. Add the salmon, watercress and capers and toss gently to mix. Season to taste with salt and
pepper. Serve at room temperature.
CHEF'S LAYERED SALAD KOSHER STYLE (DAIRY)
Toss the greens with the scallions. Arrange in bottom of alarge glass bowl. Top with the tomatoes. Cover with the flaked tuna.
Sprinkle with half the basil leaves, then all of the cheese. Top with separate layers of alfalfa sprouts, red onion, marinated artichokes,
half the bell pepper and half the asparagus. Top with remaining basil leaves, remaining bell pepper and asparagus.
In a small bowl, combine the mayonnaise, mustard and sour cream. Spread over the salad ingredients.. Cover with plastic wrap
and refrigerate 6 hours or overnight. Before serving, scatter the cilantro over. Use large salad servers to get down through all the
layers to serve.
Note: to blanch asparagus. Immerse in boiling water for 1 1/2 minutes. Drain in colander and run coldwater through. Or place in
microwave, cover and cook on High for 1 1/2 minutes. Run cold water over and drain well.
MOROCCAN ORANGES AND OLIVES (PAREVE)
In a large bowl, combine the olive oil, ginger, paprika, cumin and white pepper. Add the oranges and olives and toss gently to mix.
Season with salt to taste. Spoon into a bowl Top with a border of shredded lettuce.
TOASTED ALMOND MOCHA WHIP (DAIRY)
8 demitasse servings
Combine pie filling mix with milk and coffee in a 1 1/2 quart glass bowl. Cook in microwave on High for 2 1/2 minutes. Stir and cook
2 minutes longer or until mixture come to a full bubbling boil stirring after 1 minute. Stir in the amaretto to thoroughly mix. Cover
surface with wax paper. Cool completely in refrigerator. Fold in half the whipped cream. Spoon into demitasse cups or stemmed wine
glasses. Garnish with remaining whipped cream and a sprinkling of toasted almonds. Serve
Holiday Brunch: Fast, Easy and Good
By Ethel G. Hofman
No need to even think about loading the dishwasher today. Pick up a supply of colorful paper plates and cups and plastic flatware
and place big plastic garbage bags around to be whisked away after everyone leaves. Happy Holidays let the days be filled with
joy, fine foods and superb wines.
Winter vegetable chowder
Fettucini with Smoked Salmon and Vodka
Chef's Layered Salad kosher style
Moroccan Oranges and Olives
Toasted Almond Mocha Whip
SERVES 8
SERVES 8
SERVES 8
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.