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Sumptuous supper in the sukkah By Ethel G. Hofman
http://www.JewishWorldReview.com |
During Sukkos, we're instructed to read, relax and eat in the sukkah so a table and comfortable chairs are arranged inside.
SUMPTUOUS SUKKOS SUPPER
Serves 4
Crostini means "little toasts" in Italian. It also describes canapés consisting of small pieces of toast with a savory topping
Cut the shallot in small pieces. Mince in the food processor. Heat 1 tablespoon butter in a medium, non-stick skillet over medium heat. Add the shallot. Saute 1 to 2 minutes. Set aside.
Approx. nutrients per serving: calories — 172 protein — 3g carbohydrates — 18g
fat — 11g cholesterol — 0mg sodium — 284mg
CREOLE CRISPED TILAPIA (PAREVE)
Serves 4
In a shallow dish, combine the matzo meal, paprika, oregano and cayenne. Dip each fillet in the mixture, tapping off any excess.
In a large non-stick skillet, heat the oil over medium- high heat. Add the fillets. Cook quickly, 2 to 3 minutes each side, until crisp and cooked through (flakes should be opaque when separate with point of a knife.) Serve with lime wedges on the side.
Approx. nutrients per serving: calories — 363 protein — 33g carbohydrates — 3g fat — 24g cholesterol — 102mg sodium — 87mg
Serves 4
Parsnips and carrots with their firm texture and high sugar content caramelize easily. Buy baby carrots in a bag, peeled and ready to use
Preheat oven to 425F. Spray a rimmed baking sheet with non-stick cooking spray. Cut parsnips into strips about 3/4-inch thick and 3-inches long. Arrange the parsnips and carrots in a single layer. Sprinkle with thyme. Drizzle with olive oil and honey. Season lightly with salt and pepper. Toss to coat vegetables. Pour a teaspoon water into baking sheet. Bake in preheated oven until bottom of vegetables are golden brown, about 20 minutes. Remove from oven and turn vegetables over to brown all sides. Bake about 25 minutes more until tender and nicely browned.
Approx. nutrients per serving: calories — 241 protein — 2g carbohydrates — 38g
fat — 11g cholesterol — 0mg sodium- 22mg
STUFFED PEPPER WEDGES (DAIRY)
Serves 4
In a bowl, toss the tomatoes, olives, cheese and basil. Season with salt and pepper. Fill the pepper quarters with the mixture, dividing evenly. Drizzle with olive oil.
Cover loosely with aluminum foil. Bake in preheated oven until peppers are beginning to soften, about 30 minutes. Remove foil and bake until cheese turns pale golden, about 10 minutes longer. Serve warm.
Approx. nutrients per serving: calories — 117 protein — 3g carbohydrates — 4g
fat — 11g cholesterol — 8mg sodium — 79mg
Serves 4
In a medium saucepan, heat the oil over medium heat. Add the leeks. Saute until leeks are softened, about 5 minutes. Add 1 and 3/4 cups water and bring to boil. Stir in the rice and contents of spice sack (included in pilaf mix). Return to a boil. Cover. Reduce heat to low. Simmer 20 to 25 minutes until liquid is almost absorbed. Stir in the lemon and parsley. Remove from heat. Fluff up with a fork. Let stand 5 minutes before serving.
Approx. nutrients per serving: calories — 174 protein — 3g carbohydrates — 33g
fat — 4g cholesterol — 0mg sodium — 599mg
Serves 4 For a dairy dish: Serve with Chocolate Studded Ricotta to spoon over
In a small saucepan, mix the wine, orange juice concentrate, honey and vanilla. Heat over medium heat until blended. Reduce heat to simmer. Prick each fig twice with a fork. Add to saucepan spooning wine mixture over. Cover and simmer 10 minutes. Remove from heat and leave in pan to cool. Before serving, garnish with orange wedges.
approx. nutrients per serving: calories — 172 protein — 1g carbohydrates — 40g
fat- 0mg cholesterol — 0mg sodium — 5mg
Makes 1 1/4 cups
Combine all ingredients. Serve chilled.
Approx. nutrients per tablespoon: calories — 29 protein — 1g carbohydrates — 2g
fat — 2g cholesterol — 4mg sodium — 16mg
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JWR contributor Ethel G. Hofman is the former president of the International Association of Culinary Professionals, whose members include -- and have included -- respected gourmets like Julia Child. To comment, please click here.
From the former president of the International Association of Culinary Professionals comes a beautifully designed, accessible and uniquely comprehensive guide to Jewish home cooking. Unlike many Jewish cookbooks that are limited to the traditional dishes of Eastern Europe, Everyday Cooking for the Jewish Home gives readers a truly international sample of what the world of Jewish cooking has to offer. Structured from soup to nuts, and including a special Passover section, it presents a spectacular array of dishes such as Peppered Chickpeas (Arbis), Sweet and Sour Meatballs, Beef and Barley Soup with Kale, Homestyle Gefilte Fish, Potato Chicken Cutlets, Shabbat Beef and Eggs, Cholent, Steamed Beef Greens, Israeli Salad, Poppyseed Noodles, Kasha and Bow Ties, Glick's Colossal Butternut Latkas, Shabbat Wine Mold with Cherries and Walnuts, Springtime Kugel with White and Sweet Potatoes and Matzoh Brie.
© 2009, Ethel G. Hofman
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