1,000 Jewish Recipes (126 page)
Read 1,000 Jewish Recipes Online
Authors: Faye Levy
8 to 10 beets of 1
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â
2
-inch diameter (about 1 pound, without greens)
Pinch of salt
2 to 3 teaspoons sugar
1 to 2 teaspoons vinegar
1.
Rinse the beets, taking care not to pierce their skins.
2.
Put 1 inch of water in a steamer and bring to a boil. Place the beets on a steamer rack above the boiling water. Cover tightly and steam 50 minutes to 1 hour or until tender, adding boiling water occasionally if the water evaporates. Cool beets slightly. Run them under cold water briefly and slip off their skins.
3.
Grate beets on large holes of grater or with a food processor fitted with a coarse grating disk. Transfer to bowl. Add salt, sugar, and vinegar. Adjust seasonings. Serve cold.
Salads tend to be scarce on Hanukkah menus and my family misses them when attending the round of Hanukkah parties. I try to make a point of including salads at the meals we eat at home, and to keep on hand ingredients that enable me to have salad ready at a moment's notice. Some of my winter favorites are washed, ready-to-eat spinach, lettuce mix, and canned beans.
1 small red onion, very thinly sliced
1 large yellow bell pepper
8 cups spinach leaves, rinsed
2 cups iceberg lettuce mix
One 15-ounce can red beans, drained
3 to 4 tablespoons extra-virgin olive oil
4 to 6 teaspoons balsamic vinegar
1
â
2
teaspoon dried thyme
1
â
2
teaspoon dried oregano
Salt and freshly ground pepper, to taste
1.
Separate onion slices into rings. Quarter pepper lengthwise around core. Cut pepper pieces into crosswise strips about
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â
3
-inch wide; cut in half if long. Combine with spinach, lettuce mix, and beans in a large bowl.
2.
Whisk oil with vinegar, thyme, and oregano in a small bowl. Add to salad and toss. Season with salt and pepper.
These colorful appetizers disappear in no time and are very easy to prepare. Inspired by my favorite childhood cream cheese and tomato on rye bread sandwiches, they feature an herb-accented cheese spread topped with sun-dried tomatoes. They make great buffet sandwiches for Hanukkah, so that guests can nibble on them while they're waiting for the latkes. Best of all, they can be made ahead and kept, covered with plastic wrap, in the refrigerator.
1
â
4
pound cream cheese, at room temperature
3 to 4 tablespoons sour cream
3 tablespoons minced fresh Italian parsley
1 tablespoon snipped fresh chives
2 teaspoons chopped fresh tarragon, or
3
â
4
teaspoon dried
Salt (optional) and freshly ground pepper, to taste
20 to 25 slices cocktail-size rye or pumpernickel bread
20 to 25 oil-packed sun-dried tomato halves, drained well
20 to 25 Israeli or Kalamata olives, pitted
1.
Using a wooden spoon, beat cheese with 2 tablespoons sour cream in a bowl until smooth. Stir in enough of remaining sour cream to obtain a spreadable consistency. Stir in parsley, chives, and tarragon. Add a pinch of pepper. Taste spread before adding salt. If you like, cover and refrigerate overnight.
2.
Spread bread with cheese mixture and top with tomato halves and olives, pressing them into cheese. Serve cold or at room temperature.
Hearty bean soups have long been winter favorites in the Jewish kitchen, both Ashkenazic and Sephardic. Bean soup mix, made from a medley of whole dried beans, has long been a staple in my mother's kitchen and it is in mine too. During the busy week of Hanukkah, I make a big pot of the soup with the mix and add fresh vegetables. This gives us a satisfying soup ready to serve before the latkes.
2 cups vegetable stock or water
2 quarts water
One 6-ounce package bean soup mix (
3
â
4
to 1 cup dry mix)
3 ribs celery, sliced, plus leafy tops
2 large onions, diced
1 medium turnip, peeled and diced
2 large potatoes, peeled and diced
3 large carrots, sliced
1 tablespoon tomato paste
4 medium zucchini, halved and sliced
1
â
4
cup chopped green onion
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3
cup chopped fresh Italian parsley
Salt (optional) and freshly ground pepper, to taste
Cayenne pepper to taste (optional)
1.
Bring stock and water to a boil and add soup mix. Cover soup and begin to simmer it over low heat.
2.
Plan soup's cooking time according to package directions. During the last 45 minutes of cooking, add leafy celery tops (but not sliced ribs), onions, turnip, and potatoes. Cover and simmer 15 minutes. Add carrots and sliced celery and simmer soup 20 minutes. Mix tomato paste with 2 tablespoons water and stir gently into soup. Add zucchini and simmer for 10 minutes or until beans and vegetables are tender.
3.
Just before serving, stir in green onion and parsley. Season with salt, if using, pepper, and cayenne, if using. Serve hot.
MAIN COURSES
When you're busy preparing latkes and you want a light and easy main course, this one is perfect. Besides, since it's meatless, you can enjoy your latkes topped with sour cream.
My choice is usually a rich, flavorful fish such as salmon or sea bass that stands up to the robust tastes of the rosemary and the garlic. You can also use cod or halibut.
1 teaspoon minced fresh rosemary or
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â
4
teaspoon dried
1 medium clove garlic, minced
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â
2
teaspoon paprika
Cayenne pepper to taste
1 to 2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper, to taste
1
1
â
4
pounds sea bass fillets or steaks, about 1 inch thick
Lemon wedges
Preheat broiler with rack about 4 inches from heat source. Mix rosemary, garlic, paprika, cayenne, and oil in a small bowl. Sprinkle fish lightly with salt. Spoon half the garlic mixture over fish and rub it in. Arrange fish on broiler rack. Broil 5 minutes. Turn fish over, sprinkle second side with salt, and rub with remaining garlic mixture. Broil 4 or 5 more minutes or until thickest part of fish becomes opaque inside; check with a sharp knife. Serve hot, with lemon wedges.
This substantial, warming dish can be considered a thick soup or a soupy stew. The split peas are not pureed, but are part of the colorful selection of vegetables. The flavorful soup-stew makes a good choice for serving during the week of Hanukkah.
2 pounds chicken drumsticks or thighs
1 large onion, sliced
1 cup split peas, sorted and rinsed
11 cups water
Salt and freshly ground pepper, to taste
12-ounce piece banana squash or other winter squash, peeled, seeded, and cut into 1-inch cubes
2 large carrots, sliced
2 ribs celery, sliced
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 cup long-grain rice
4 large cloves garlic, chopped
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â
4
cup chopped fresh Italian parsley
2 tablespoons chopped fresh dill
Cayenne pepper, to taste
1.
Combine chicken with onion, peas, water, and a pinch of salt in large saucepan. Bring to a boil. Cover and simmer for 1 hour. Add squash, carrots, celery, turmeric, and cumin and cook 15 minutes or until split peas and chicken are tender.
2.
Skim fat from soup. Season soup with salt and pepper. Remove chicken pieces and discard skin and bones. Cut meat into strips and set aside.
3.
Return soup to a simmer. Add rice and garlic. Cover and simmer 15 minutes or until rice and vegetables are tender. Gently stir in chicken and half the parsley and dill. Adjust seasoning; add cayenne pepper. Serve soup sprinkled with remaining parsley and dill.