2013-06-12 / Columns

The rebbitzin’s recipes: Warm weather Shabbat cuisine

DEBI EPSTEIN

As each week winds down we, the Jewish people, prepare to greet the Holy Shabbat. On Friday evening, 18 minutes prior to sunset, the Sabbath Queen is welcomed into our homes with the blessing and kindling of the Shabbat candles. Our Shabbat tables are decorated with two challot, elegant dinnerware and finery. We begin the meal with songs of welcome and honor and then sanctify the Shabbat by reciting Kiddush over a cup of wine. After the Motzi, a fine meal is then served to family and guests, including delicacies such as fish, chicken or meat.

The seudah (festive meal) is also enhanced by chanting zemirot—songs of the Sabbath, and the sharing of thoughts and wisdom that reflect the weekly Torah portion. There are three meals eaten during the Holy Shabbat. We partake of the first seudah on Friday evening, the second, after morning prayers in the synagogue, and the third meal, before the conclusion of the Sabbath.

Shabbat is a gift. It is a day of rest in which we cease from our weekly tasks, and reflect upon our Creator, and the gifts that He has bestowed upon us, as well as our own personal spiritual pursuits. The Sabbath is a time to stop and be cognizant of all of life’s blessings we usually take for granted. When three medium stars come out on Saturday night, the Sabbath concludes with the Havdalah ceremony (the separation of the Holy Sabbath into the regular weekday), upon nightfall on Saturday evening.

Shabbat Shalom!

NON-DAIRY SAVORY
SALMON QUICHE
1/2 cup flavored breadcrumbs
1/2 cup low fat mayonnaise
2 eggs, beaten
1/2 cup soy milk
8 oz. canned salmon, drained
and flaked
1 medium onion, peeled and
chopped
1/4 cup dill, chopped
1/2 tsp. sea salt
1/4 tsp. black pepper
Preheat oven to 350°F.

Coat a nine-inch pie plate with oil spray. Sprinkle with flavored breadcrumbs onto bottom and sides of pan. Set aside. In a small mixing bowl, combine mayonnaise, eggs and milk. Add salmon and onion, mixing together well. Pour onto breadcrumbs in pie plate. Sprinkle with dill, salt and pepper. Bake for approximately 30 minutes.

Serves 8-10.

GRILLED CHICKEN CUTLETS WITH CONFETTI
PEPPERS
1 lb. chicken cutlets, thinly
sliced
8 Tbs. extra virgin olive oil
Juice of 1 lemon
1 tsp. mustard
2 cloves garlic, peeled and
minced
1/2 tsp. rosemary
1/2 tsp. thyme
1 tsp. basil
1/2 tsp. parsley

Combine all of the above ingredients (excluding chicken cutlets) in a mixing bowl. Pour marinade into a zipper-sealed bag, adding chicken cutlets. Seal bag, and shake well. Place into refrigerator for a minimum of four hours, or overnight. Remove chicken cutlets from marinade, and discard marinade. Place chicken onto a preheated outdoor grill (or broil in oven) and grill for three minutes on each side. Remove from grill, and set aside to cool.

CONFETTI PEPPERS 2 red bell peppers, seeded and sliced

2 green bell peppers, seeded and sliced

2 yellow bell peppers, seeded and sliced 1 red onion, peeled and sliced into quarters

Place all peppers and red onion onto a large grill pan (intended for outdoor use). Coat generously with olive oil spray, and sprinkle with sea salt. Place onto a preheated outdoor grill, and roast for 3-4 minutes. Remove from grill, and set aside to cool. Slice peppers and onion into confetti-sized shapes. Place onto cooled chicken cutlets.

Serves 2-3.

TWO-TONED CABBAGE
SALAD ON A BED OF RED
QUINOA
RED QUINOA:
1 cup red quinoa
2 Tbs. extra virgin olive oil
1 cup slivered almonds, roasted
2 tsp. basil
1 tsp. sea salt
Roasted Slivered Almonds:

Place almonds onto a cookie sheet lined with parchment paper. Place into a preheated oven at 350°F for 3-4 minutes. Remove from oven, and set aside to cool.

Place quinoa and two cups water into a medium-sized saucepan. Add oil, basil and sea salt. Boil on a high setting; lower to simmer. Cook for approximately 20 minutes. When cooled, add slivered almonds, tossing together to combine.

TWO-TONED CABBAGE
SALAD:
1 cup red cabbage
1 cup cabbage
1 cup sunflower seeds
1 cup craisins
6 scallions, sliced diagonally
1/2 cup extra virgin olive oil
1/4 cup vinegar
1/4 cup sugar
1 tsp. sea salt

In a small bowl, combine oil, vinegar, sugar and salt. Mix together well. Add cabbage and combine together immediately prior to serving the salad.

Place red quinoa onto a large serving platter. Top with twotoned cabbage salad. Garnish with black sesame seeds.

Serves 4-6.

MANGO SORBET
4 ripe mangoes, cut into half,
pitted and removed from peel
(Reserve peel)
1/2 cup sugar
1/2 cup water
1 Tbs. lemon juice

Cooking

Puree mangoes in food processor. Combine water and sugar, and heat in a mediumsize saucepan, on a low setting, until completely dissolved. Set aside to cool. Add lemon juice, and process until combined, and freeze. Remove from freezer after several hours, and process again. Place mango sorbet into mango shell. Garnish with toasted coconut.

Serves 4-6. . deb.epst@gmail.com

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