Jerusalem : Compass of the Diaspora Jew
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Complete menu for any special occasion.
The yeshiva was hosting a special occasion -- the dedication of a new Sefer Torah given as a gift by the Harari Family. With the family's feedback, we put together the following elegant, light meal.
Appetizers
Chimichurri Sauce
Chop parsley and cilantro medium fine. Chop hot pepper fine. Add to mixture. Add all other ingredients. Mix and serve or place all ingredients in a blender, mix and serve.
Cherry Tomato and Lemon Salad
Trim ends of both lemons, then stand lemons on a cut side and cut peel, including all white pith, from lemons with a sharp paring knife. Cut segments free from membranes, then cut segments crosswise into 1/4-inch pieces. Toss lemon segments gently with sugar in a bowl.
Makes 4 servings.
Orange, Tomato, Broccoli and Sweet Onion Salad with Orange Vinaigrette
Steam broccoli until crisp-tender, about 3 minutes. Place broccoli in a large bowl. Cut peel and white pith from oranges. Holding oranges over a small bowl to catch the juice, cut between the membranes to release the segments. Cut each orange segment crosswise into 3 pieces. Add orange pieces, tomatoes, onion, and fresh basil to the bowl with the broccoli.
Add the oil and vinegar to the bowl with the collected orange juice; whisk to blend. Season to taste with salt and pepper. Pour vinaigrette over broccoli mixture and toss to coat. Divide the salad among 4 plates and serve.
Main Course
Herbed Fish Cakes with Green Horseradish Sauce
Line rimmed baking sheet with plastic wrap. Using one/off turns, finely chop half of fish in processor (do not puree to paste); transfer to bowl. Repeat with remaining fish. Mix in onion, parsley, cilantro, 3 1/2 tbsps. oil, salt and pepper. Using wet hands and generous 1/4 cupful for each, shape mixture into 3 X 2 X 1/2 inch oval cakes. Arrange on prepared baking sheet. (Can be made 1 day ahead. Cover and chill.)
Heat 1 tbsp. oil in large skillet over medium heat. Working in batches, saute cakes until opaque in center, adding more oil to skillet by tablespoonfuls as needed about 6 minutes per side. Transfer to platter. Serve warm or at room temperature with horseradish sauce.
Makes 18 servings.
SAUCE
Place spinach in processor. Add parsley; chop finely. Add next 4 ingredients and 3 tbsps. wine; blend. Add more wine by tablespoonfuls to thin to desired consistence. Season with salt and pepper. Transfer to bowl. (Can be made 1 day ahead. Cover; chill.)
Baked Trout with Fresh Spices, Wine and Fried Leeks
Remove head, tail and bones from the fish. Divide into 2 fillets. Mix juice of 2 lemons with spice mixture and add wine. Season with salt and pepper.
Dip fish into mixture. Place on oiled baking paper. Cover fish with mixture. Preheat oven to 200°C or 400°F. Cook fish 20 minutes. Fry leeks in deep oil. Place on paper towel to drain.
Serve fish garnished with fried leeks.
Salmon with Chili-Persimmon Salsa
Prepare oven (medium-high heat). Combine first 7 ingredients in small bowl; mix in 1 1/2 tbsps. oil. Season salsa with salt and pepper. Brush salmon with remaining 1/2 tbsp. oil. Bake until just opaque in center, about 15 minutes. Serve with salsa.
Makes 2 servings; can be doubled.
Side Dish
Duet of Roasted Potatoes
Position racks in bottom third and top third of oven and preheat to 400°F. Brush each of 2 heavy large rimmed baking sheets with 1 tbsp. olive oil. Place remaining 4 tbsps. olive oil in very large bowl. Add all remaining ingredients and toss to coat well. Sprinkle generously with salt and pepper. Divide potato mixture between prepared baking sheets.
Roast potatoes 45 minutes, stirring occasionally. Reverse position of sheets and continue to roast until potatoes are golden brown and tender, stirring occasionally, about 30 minutes longer. Transfer potatoes to bowl and serve.
Makes 10 servings.
Dessert
Strawberry Coulis
Place berries, wine, and 4 tbsps. sugar in blender; puree. Pour into medium saucepan. Add cloves, bay leaves, and allspice. Bring to simmer, stirring occasionally. Reduce heat, cover and simmer 8 minutes.
Strain puree into medium bowl. Discard solids in strainer. Add 2 tbsps. sugar if desired.
Makes about 2 cups.
Chocolate Chip Cookies
Sift flour, baking soda, and salt together and set aside. Combine margarine, sugars, vanilla, and eggs. Add flour mixture and stir well. Mix in chocolate chips and nuts.
Drop by teaspoonful onto an ungreased cookie sheet. Bake at 375° F for 8-10 minutes.