Mark the New Year with late summer harvest menu


A recent trip to Italy made me aware of the wonderful possibilities of growing your own lush, flavorful garden-fresh food. The villa where we stayed was entirely self-sufficient, with magnificent varieties of produce, eggs gathered from the hen house and the proprietors even making their own wine and olive oil.

 
If you have a garden, you know the pleasure of eating the freshest of salad greens, tomatoes, vegetables and fruits. And since the weather is still warm as Rosh Hashanah arrives at sundown on Friday, Sept. 22, take advantage of the healthy garden bounties and prepare a light menu featuring the late summer harvest of fresh vegetables and fruits to celebrate the New Year.

 
If you’re not a gardener, visit some of the local open-air farmers’ markets. The Wednesday morning Santa Monica farmers market is one of the largest, and there is an organic Saturday market as well, where the selection and variety is very impressive.

 
After a special round challah and apple slices dipped in honey, start the dinner with a simple salad of avocado and tomato slices served on a bed of pungently flavored arugula and dressed with a tangy orange vinaigrette. Hopefully, you will be lucky enough to make it with full-flavored tomatoes from your garden; nothing compares with vine-ripened tomatoes. If they are not available, your local farmers’ market will have a selection of the tasty heirloom tomatoes.

 
Arugula is not only trendy and delicious, but very easy to grow, and seeds are available at most nurseries.

 
Next, serve a chilled beet borscht, my version of gazpacho, and pass around bowls of chopped cucumbers, green and yellow bell peppers, and chives, for a colorful do-it-yourself garnish.

 
The main course is a whole roast chicken that has been butterflied and baked on bed of fresh vegetables — a combination of garlic, onions, celery, carrots, parsnips, squash and potatoes, and garnished with fresh herbs from your garden. With this dish we will drink a special toast for a peaceful year with a glass of young, fruity chardonnay.
 
For dessert, late summer pl
ums, arranged in colorful circles on a light pastry dough make a delicious eye-appealing tart. Serve a sweet late harvest wine or hot tea with lemon, and let the children choose their favorite fruit juice.

 
Cold Puree of Beet Borscht
4 medium-size beets, unpeeled
4 tablespoons lemon juice
4 tablespoons sugar
1 teaspoon salt
Diced cucumbers
Diced green and yellow red peppers

 
Scrub the outside of the beets using cold water, place in a large pot and add enough cold water to cover. Bring to a boil and simmer until a fork inserted in the beet is tender, about one hour. Cool. Remove the beets, but reserve the liquid. Peel the skin, which should come off easily, and discard.

 
Dice the beets and return to the liquid. Place half of the diced beets and liquid in a blender or food processor and puree until smooth. Transfer puree to a bowl and repeat the process with the remaining beets and liquid. Add lemon juice, sugar and salt to taste and mix well. To serve, ladle into shallow soup bowls and garnish with cucumbers and peppers.

 
Makes eight to 10 servings.

 
Avocado, Tomato and Arugula Salad

 
Usually avocados are served mashed or chopped. For this dish, simply slice the avocados and tomatoes, which enables them to harmonize with the pungent-flavored arugula.

 
2 avocados, peeled and seeded
Juice of 1 lemon
2 large tomatoes, sliced
3 cups loosely packed arugula, coarse stems discarded
Vinaigrette dressing (recipe follows)
Pomegranate seeds for garnish, optional

 
Cut each avocado into nine to 12 lengthwise slices. Sprinkle with lemon juice and set aside. Slice tomatoes and set aside.

 
Wash arugula and dry. Slice and mound arugula on chilled plates, fan the avocado slices around the mounds and arrange the sliced tomatoes in the center.

 
Spoon enough vinaigrette over each salad to coat leaves, and season to taste with salt and pepper. Garnish with pomegranate seeds, if desired. Serve immediately.

 
Makes six to eight servings.

 
Vinaigrette Dressing
1 tablespoon Dijon-style prepared mustard
3 tablespoons white wine vinegar
1 tablespoons lemon juice
1/2 cup walnut oil
Salt, freshly ground black pepper

 
Place mustard, vinegar, lemon juice in a processor or blender. Add oil in thin stream and blend until slightly thick and creamy. Season to taste with salt and pepper.

 
Butterflied Roast Chicken With Medley of Vegetables
1 (4-pound) or 2 (2-pound) whole chickens
1 onion, sliced and diced
2 garlic cloves, minced
1 celery stalk, thinly sliced
4 carrots, peeled and thinly sliced
1 parsnip, peeled and thinly sliced
1 medium potato, diced and steamed
2 tablespoons minced parsley
6 garlic cloves, thinly sliced
3 tablespoons minced fresh rosemary

 
Marinade
1/3 cup olive oil
1/4 teaspoon each dried basil, thyme and rosemary, crushed
Salt, to taste
Freshly ground black pepper, to taste
2 to 3 cups dry white wine

 
Preheat the oven to 450 degrees. Split the chicken along the entire length of the back, removing backbone from tail to neck. Open it out, skin side up. With a mallet or the heel of your hand, flatten the chicken, fracturing the breastbone and ribcage, so it lays flat. Arrange vegetables on a foil-lined large roasting pan, and place the chicken on top, skin-side up.

 
Mix garlic and rosemary together. Working with your fingertips, separate the skin from the meat of the chicken, beginning at the neck end, being careful not to tear the skin. Place sliced garlic and rosemary under the skin, including the drumsticks and thighs. Mix together the olive oil and herbs and rub it on the top of the chicken and sprinkle with salt and pepper.

 
Pour the marinade over the vegetables and chicken and bake for l0 minutes. Reduce the oven temperature to 375 degrees, and bake for 45 minutes to one hour longer, depending on the size of the chicken. Baste every 20 minutes. If chicken browns too quickly, cover it loosely with foil. If the marinade cooks away too quickly, add more. Remove the foil during the last 10 minutes, allowing the chicken to brown.

Bar/Bat Mitzvah – B’nai Mitzvah Menu Dishes Up Bonuses


With the flurry that surrounds a b’nai mitzvah celebration, we often lose sight that this day — this passage from childhood to adulthood — will be one of the most meaningful memories of his or her life.

The memories will not be of the buffet table that boasted an ice sculpture replicating a Torah or a humungous Jewish Star comprised entirely of chopped liver. And the noisy dance floor crowded with unfamiliar gussied-up guests will become a blur lost to time.

What we want a bar or bat mitzvah to remember most is the outpouring of love from those who watched as the child read from the Torah and listened to the positive intentions he or she outlined for their life. And most of all, we want a child to re-live the sense of accomplishment that results from this achievement.

Then why do we feel compelled to host a no-holds-barred celebration that, to quote Rabbi Gil Marks, “is often all bar and no mitzvah?”

To challenge this trend of pleasing business acquaintances and long-lost cousins, rather than honoring the bar or bat mitzvah, many parents are planning the Saturday night party with, rather than for, their child, so that it is more personal, more creative and more reflective of what will make him or her the happiest.

Whether the child wants a noisy bash with a DJ at the synagogue, a make-their-own-pizza party in the family room or a casual beach party roasting kosher dogs and burgers with friends, let it be filled with an abundance of amusement but a fraction of the flash.

But for the Oneg Shabbat, give your child the unique experience of creating a unique menu built around favorite foods. A few rules: no burgers, no kosher dogs, no pizza — and no deli.

Otherwise, the sky’s the limit. But, because I am the proverbial Jewish mother, here’s one very delicious suggestion: What child doesn’t covet lamb chops?

If you’re worried that lamb chops for a crowd of hungry b’nai mitzvah-goers might get expensive, consider sandwiches of boned, butterflied and marinated leg of lamb, sliced thin and then piled between pieces of rosemary or olive bread spread with Dijon mustard and accompanied by arugula.

Choose a variety of his favorite salads, some cold asparagus sticks and, for dessert, strawberry tarts.

For colorful, healthful side dishes, let your child select favorite cut-up vegetables among carrots, celery, jicima sticks, tricolored bell peppers, mushrooms, cucumbers, baby corn, broccoli and cauliflower. To accentuate their flavor, offer dressings of Thousand Island and vinaigrette and dips of olive tapenade, hummus or baba ganoush.

For a sweet life, set out platters of fresh fruit — sliced melons, pineapple, kiwi, papaya, mango and bowls of berries. And include a favorite after-school treat of sliced apples, pears and bananas with peanut butter and honey.

With your child, test the proposed recipes — from salads to dessert. Then when you’re both pleased, type up the recipes and invite your friends to play a special role in the Oneg Shabbat.

You are role-modeling friendship, generosity and a sense of community — qualities better shown than spoken. As a bonus, you are strengthening bonds, proving the paradigm, “It does take a village to raise a child.”

Given the opportunity — and a little guidance — your child can experience yet another accomplishment. Let your bar or bat mitzvah take the first step into adulthood with a healthy, delicious menu that has been specially created for his or her guests.

Baby Greens With Pansies and Blood Orange Vinaigrette

Edible flowers are grown specifically with no pesticide or dangerous chemicals. Be sure to use only flowers cultivated in this way.

Vinaigrette

1 1/2 cups freshly squeezed blood-red orange juice
1/3 cup, plus 2 teaspoons, red wine vinegar
1/3 cup, plus 2 teaspoons, cold water
1/3 cup dry mustard
1 1/2 teaspoons kosher salt
Freshly ground pepper to taste
1 1/2 cups nut oil (hazelnut, walnut or pecan)
3/4 cup extra-virgin olive oil
1 tablespoon orange zest

Place all ingredients, except oils and zest, in blender. Blend for 30 seconds. Remove mixture, stir in oils and zest, whisk to form a smooth emulsion.

Salad

3 pounds field lettuce or baby greens
3/4 cup fresh mint, torn into bite-sized pieces
3/4 cup fresh basil, torn into bite-sized pieces
1 1/2 cup pansies or other edible flowers
3/4 cup toasted sunflower seeds
1 1/2 cups croutons (optional)

Place greens, mint, basil, sunflower seeds and croutons, if desired, in bowl; toss with dressing and sprinkle with pansies.

Makes 24 servings.

Butterfly of Lamb Sandwiches on Rosemary Bread

Remove all sinews and visible fat from lamb. Place lamb and marinade in large Ziploc bag. Let sit for at least four hours or overnight.

Let meat come to room temperature before grilling. Place lamb on grill about six inches from coals. Cover grill, let lamb cook for 15 minutes. Turn lamb over, cook until desired degree of doneness. The internal temperature should read 140 F to 145 F.

Remove to carving board. Cover with foil; let rest for five minutes before carving.

Marinade

3/4 cup sherry or Madeira
2 1/4 cups orange juice
3 tablespoons soy sauce
2 tablespoons honey
3 tablespoons fresh ginger, grated
12 cloves garlic, finely chopped or more to taste
Salt and freshly ground pepper to taste
12 pounds leg of lamb, boned and butterflied

Combine marinade ingredients and pour into saucepan. Heat on low flame until flavors are thoroughly blended, about 45 seconds. Allow marinade to cool.

Rosemary Bread

2 packages dry yeast
2 cups tepid water (90 F)
2 tablespoons sugar
1/2 cup vegetable oil
4 tablespoons olive oil
1 teaspoon salt
5 1/2 cups unbleached white flour
3 cloves garlic, crushed
1/4 cup olive oil
1 tablespoon rosemary needles
1 tablespoon kosher salt

In electric mixer bowl, dissolve yeast in water until it starts to work.

Add sugar, oils, salt, three cups flour; process for 10 minutes on medium speed, until dough leaves sides of bowl. Using either bread hook or your hands, knead in remaining flour until dough is smooth. Allow it to double in size and then punch it down. Divide in half and roll out each section to half-inch thick.

Combine garlic and olive oil; paint top of dough generously. Sprinkle on rosemary and salt. Roll into a jelly roll, pinching down sides. Put into two greased loaf pans. Let them rise until they double in size. Bake at 375 F for 40 minutes. When it’s sliced, it should look a pinwheel.

Makes two loaves.

Sandwich Garnish Suggestions:

2 cups arugula, well washed and dried
Fresh mint, chopped fine
Thinly sliced red or yellow tomatoes
Thinly sliced Bermuda or other sweet onions
Thinly sliced cucumbers
1 quart mayonnaise
1 pint Dijon mustard
Mango chutney
Horseradish
Mint jelly

To make sandwiches, slice bread thin and pile it artistically on a platter. Provide bowls of mayonnaise mustard, mustard, horseradish, chutney, chopped mint, mint jelly and platters of cucumbers, sweet onions, tomatoes and arugula.

Guests will be creative with which spreads they choose and which vegetables they select to accessorize their sandwiches. You or your child can demonstrate ideas of delicious combinations, such as: Spread lightly with mayonnaise and Dijon mustard. Place a piece of arugula, lamb a few garnishes and then another piece of arugula.

Makes 24 servings.

Crisp Asparagus Sticks

Spring asparagus is so tasty it needs little accompaniment.

3 pounds baby asparagus, with spears peeled and tough ends trimmed
1 1/2 cups lemon juice
Salt and freshly ground pepper to taste (optional)
3 tablespoons olive oil (optional)

Fill a large skillet with salted water to within an inch of the top. Bring to boil; add asparagus. Simmer uncovered four to five minutes until firm tender. Pierce with point of paring knife to determine doneness. Plunge immediately into ice water to stop cooking.

Dry on paper towel; toss with lemon juice, salt, pepper and olive oil, if desired. Keep at room temperature until ready to use. It will stay fresh for several hours.

Makes 24 servings.

Strawberry Brown Butter Tartlettes

Adapted from “The World of Jewish Entertaining” by Gil Marks (Simon & Schuster, 1998).

Shell (Pate Sablée)

2 1/4 cups (4 1/2 sticks) margarine, softened
1 cup sugar
3 large eggs or 6 egg yolks
1 1/2 teaspoons salt
6 cups all-purpose flour
Ice water as needed

Filling

6 eggs
2 1/4 cups sugar
12 tablespoons flour
12 ounces margarine

Strawberries

6 pints strawberries, stemmed but left whole

Glaze

3/4 cup currant jelly
3 tablespoons sugar

Garnish, Optional

3 cups mint sprigs, stem removed

To make the pastry: Beat margarine and sugar until smooth and creamy. Add egg and salt.

Gradually blend in the flour. (The dough should have the consistency of a sugar cookie. If it is too stiff, add a little ice water.) Form the dough into a ball and flatten into a disk. Cover with plastic wrap and refrigerate for at least one hour or up to one week.

On a lightly floured piece of wax paper, roll out the dough to a one-eighth-inch thick round about two inches larger than an 11-inch round tart pan.

Fit dough into tart pan and run a rolling pin over top to trim edges. Cover with plastic wrap and refrigerate for at least one hour. (The shell can be refrigerated for up to four days or frozen for up to three months.)

Preheat oven to 375 F. Line bottom and sides of shell with aluminum foil, shiny side down, and fill with pie weights, pressing against the sides. Bake until pastry is set, about 10 minutes.

Remove weights and foil and bake until pastry is lightly browned, about 10 minutes more. Let cool on a rack. (The tart shell can be prepared a day ahead, covered, and stored at room temperature.)

For filling: Mix together eggs, sugar and flour in bowl. In saucepan, brown butter, stirring with whisk until golden and smells nutty (do not burn). Whisk into flour mixture. Spoon into tart pans; smooth it over. Decorate tart with strawberries in circular pattern. Top with glaze.

For glaze: Place jelly and sugar in saucepan. Cook on high heat stirring with wire whisk until jelly breaks down and turns into syrup, about two minutes. While glaze is still warm, paint strawberries with soft-bristled pastry brush. Garnish with fresh mint, if desired.

Makes three 11-inch tarts.