Year: 2011

Strawberry Rhubarb Soup


Strawberries and rhubarb are as fresh and delightful as the spring air they herald. They pair wonderfully in recipes and add a burst of color as well as tang. The natural sweetness of the strawberries lends itself well to rhubarb’s tartness for a perfect balance of flavors.

While many people opt for a creamy potato leek soup, or a cheesy french onion soup for their dairy Shavuous meal, I like to take advantage of the fresh seasonal fruits for a cold and refreshing fruit soup. Think about it – you’ve got steaming lasagna coming, and lots of rich and creamy cheesecake for dessert, who needs another heavy plate of soup? This light and refreshing soup makes the perfect starter.

NOTE: the leaves of a rhubarb plant contain oxalic acid and can be toxic. While many stores sell the stalks already trimmed, make sure all the leaves are removed before using.

With minor tweaking, you can also use this recipe as an ice cream sauce or compote, see below for details.

Strawberry Rhubarb Soup

5 stalks rhubarb (1 lb.)
1 container strawberries (1 lb.)
1 cup sugar
1 cup water
1 cup pomegranate juice (I like Pom)
1 cinnamon stick
pinch of allspice
pinch of nutmeg
mascarpone, creme fraiche, sour cream or plain yogurt
mint leaves, for garnish

Method:

Hull and clean strawberries and cut into quarters. Remove leaves from rhubarb, clean and dice. Add fruit to a pot to which water, juice, sugar and spices have been added. Bring to a boil, lower heat, and simmer for 20-30 minutes, breaking up the fruit with a spoon every few minutes. Leave the soup to cool and blend with an immersion blender, regular blender, or food processor.  Refrigerate until ready to serve.

To serve, spoon a dollop of mascarpone, creme fraiche, sour cream, or yogurt over the soup. If you’d like, you can use a knife to swirl in the cream (as pictured), or you can mix it into the soup. Garnish with mint leaves.

TIP: To use this recipe to make ice cream sauce, leave out the 1 cup of water (just use 1 cup of pomegranate juice) and simmer for 15 minutes, breaking up the fruit with a spoon. Do not blend. Cool and serve over ice cream or as compote.

NOTE: If using frozen strawberries and rhubarb, leave out the cup of water (you can adjust the consistency and taste after cooking by adding a bit more water or sugar, if needed).

Yield: approximately 6 cups soup.

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Easy Paper Napkin Roses


Shavuous is one of my favorite holidays. The beautiful spring weather, the creamy cheesecakes for dessert, and of course all the pretty flowers that adorn our yom tov tables. It’s really a treat to be able to go all out and pick out a beautiful bouquet. You can’t go wrong regardless of what you choose – classic roses, bright tulips, elegant orchids, or exotic anthuriums; you are sure to find something to suit your taste and match your table-scape.

If you really want to up the ante, placing flowers at each place setting makes your table feel like an intimate garden. You can do this in a few ways:

1. Place bud vases alongside each cup with a single fresh flower.
2. Make or purchase floral napkin rings.
3. Use dishes, paper plates, napkins or cups with a floral pattern.
4. Incorporate floral themes into your meal (for ex., cut cheesecake brownies with a flower cookie cutter).
5. Make my pretty paper napkin roses, and place in a see-through cup at each place setting!

These napkin roses are extremely easy to make. You don’t have to prepare them in advance, amid all the hustle and bustle of Erev Yom Tov. Because they are so simple, you can give them to your children to do. They’ll feel so special knowing that they played an integral part in the Yom Tov Seudah!

I found this original creation from Martha Stewart. She uses cloth napkins to prepare the roses, and while pretty, I am sure that most of you do not have cloth napkins in both green and pink/red. It is also hard to fit 2 cloth napkins into a glass – believe me, I tried! Instead, I decided to try her idea using paper napkins, and as you can see, it worked wonders! I almost felt as if I was looking at REAL roses, they are that beautiful! Go ahead and make them with whatever colors you fancy – roses bloom in all different colors of the rainbow. You will sit at your Yom Tov Tish and feel as if you are in a magnificent garden.

What you’ll need:

12 7/8 x 12 7/8 2 ply napkins in green for leaves
12 7/8 x 12 7/8 2 ply napkins in the color of your choice (I like classic red) for roses
glass or hard plastic cups

How to:

1. Open green napkin.
2. Fold green napkin in half on the diagonal.
3. Fold in half again, on the diagonal.
4. Open red napkin.
5. Fold in half, on the diagonal.
6. Fold tip of triangle down to the center of the longest side.
7. Fold in half, lengthwise.
REPEAT STEPS 4-7 (with an additional red napkin, so that you have 2 folded napkins)
8. Roll first napkin from either end, not too tight, but not too loose either.
9. Take first rolled napkin and place on second unrolled napkin, and continue rolling the second napkin around the first one (you need to do this because the rose will be too narrow otherwise and won’t look authentic).
To complete your rose, just push up from the center of the bottom of the napkin.
10. Place rose on the short side of the green napkin.
11. Fold the green napkin over on the diagonal, covering the rose.
12. Place in a vase, folding the leaves over the edges.

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Savory {& Sweet} Cheese Balls


I was first introduced to the idea of cheese balls from Nechama Cohen’s cookbook, Enlitened Kosher Cooking. She makes a version using farmer cheese and 5% cheese for a lighter variation than the classic cream cheese. I made this for shavuous in the past, and as delicious as it is, it is even prettier to look at. If you are looking for that wow factor at your yontif table, you should definitely consider making these.

There are hundreds of cheese ball recipes out there, and the truth is, you don’t really need a recipe at all. All you have to do is start with the main ingredient: creamy cheese. Then, mix in whatever filling you’d like. I had some leftover sundried tomato olive tapenade, so I mixed a few tablespoons of that in. Think of the kind of cream cheese they have at bagel shops or get creative with original concoctions.

Here are some suggestions:

SAVORY CHEESE BALLS:

Cheese:
cream cheese
goat cheese
farmer cheese
blue cheese
Roquefort cheese

Fillings:
cheddar cheese
scallions/chives
olives
sundried tomatoes
jalapeno
pimientos
chillies
craisins

Condiment/Spices:
soy sauce
worcestershire sauce
horseradish
wasabi
ginger
basil
mustard
lemon
rosemary
thyme
hot sauce
packets of mixed herb seasonings

To incorporate the filling, bring your cream cheese to room temperature. Mix in the fillings and spices and stir to combine. Refrigerate your mixture for a few hours so the flavors have a chance to meld and the cheese can firm up again. In the meantime, prepare your toppings.

Toppings:
sesame seeds
poppy seeds
caraway seeds
zaatar
minced dried garlic flakes
minced dried onion flakes
parsley
dill
granola
chopped walnuts
chopped pecans
chopped pistachios
slivered almonds
crushed wasabi peas
scallions or chives
smoked paprika

Remove the cream cheese from the fridge after you’ve allowed it to set. Form balls and roll in desired toppings. You can refrigerate again until ready to serve. If you serving these at your yontif meal, I recommend preparing the filling in advance and rolling it in the topping before serving.

Serve with assorted crackers and sliced cucumbers.

SWEET CHEESE BALLS:

While savory cheese balls make a great appetizer, sweet ones serve as a great dessert and also work well when served with cheese latkes and pancakes.

Fillings:
coconut
raisins
crushed pineapple
dried fruit
canned pumpkin
strawberries
maraschino cherries
pomegranate seeds
chocolate chips

Condiment/Spices:
nutmeg
cinnamon
vanilla
coffee
melted chocolate
confectioners sugar
dulce de leche
flavored jams

Toppings:
pretzels
sprinkles
powdered sugar
cinnamon-sugar
shredded coconut
Oreo cookie crumbs
graham crackers crumbs
chopped peanuts
chopped pecans
chopped chocolate
cookies
cocoa
granola
cereal

Prepare as above. Serve with sliced fruit, pancakes, waffles, cheese latkes or blintzes!

As you can see, the ideas are endless! Use your creativity to come up with sweet or savory flavor combinations that you love.

Check out my friend Chanie’s post for decadent cream cheese truffles(essentially sweet cheese balls dipped in chocolate). They look delicious!

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Spinach Strawberry Salad with Poppyseed Dressing

In keeping with last weeks theme of cooking in season, strawberries are an all time favorite in the spring. They are packed with vitamins, fiber, and high levels of antioxidants and are low in calories, as well as low GI, with a value of 40 on the glycemic index. Strawberries are also a good source of manganese and potassium. Just one serving (about 8 strawberries) provides more vitamin C than an orange!

Regardless of their nutritional value, we love strawberries simply because they are fresh, light, sweet and delicious. Pair them with your breakfast cereal or yogurt, dip them in chocolate for dessert, or throw them into a salad. They compliment dishes in every course with a versatility all their own.

I came up with this salad to please everyone at the Shabbos table. I love spinach. My husband loves hearts of palm, and my daughter loves strawberries. I threw in some avocado for good measure, and some candied walnuts for crunch. The dressing complements the salad perfectly, with a fresh, light taste that is mildy sweet.

This salad will round off your dairy Shavuous meal perfectly!

Spinach Stawberry Salad with Poppyseed Dressing

1 bag baby spinach
1 container strawberries, leaves trimmed, cleaned and diced into circles
1 can hearts of palm, cut into circles
1 avocado, cubed
candied walnuts or honey roasted pecans

Dressing:

1/2 c light olive or grapeseed oil
2 tbsp white wine vinegar
1 tbsp lemon juice
1/2 tsp lemon zest
2 tbsp strawberry jam
1 tbsp honey
salt and pepper, to taste
1 tbsp poppy seeds

Method:

Prepare salad ingredients. Start with spinach, top with strawberries, hearts of palm, avocado and finish with nuts. Prepare dressing in a blender, or whisk well to incorporate (I like to use a blender to smooth out the lumps of jelly. If you don’t have one, you can heat up the jelly in the microwave, it is easier to mix in once it is melted). Pour dressing over salad and serve immediately.

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Turkey & Pastrami Wrapped Asparagus

I love the spring. It’s not only because of the beautiful weather and the blossoming trees. I also love the seasonal fruits and vegetables of spring including asparagus, spinach, rhubarb and strawberries, among others. Eating fruits and vegetables that are in season allows you to get the most nutritional value, flavor and freshness out of them at the most affordable price. With Shavuous just around the corner, I like to plan my menu around the freshest produce available on the market. These wrapped asparagus make the perfect appetizer or side dish at your fleishig meal.

Wrapped asparagus is a traditional antipasto which commonly uses non-kosher ingredients. I decided to try wrapping them with turkey and pastrami instead, and the results were pretty and delicious. In searching for ideas, I came across these lovely chive-tied ones, and they turned out to be the perfect finishing touch. The chives not only up-the-ante on the dish, they also help to keep the cold cuts tightly wrapped around the asparagus.

Although the turkey and pastrami add flavor to the asparagus, they are very simply seasoned. To add more flavor, drizzle with some classic aioli, or use my honey mustard dressing below.

Look out for more seasonal recipes to serve at your Yom Tov meal, coming next week!

Turkey & Pastrami Wrapped Asparagus
adapted from a recipe by Ellie Krieger

2 bunches of asparagus
1/4 lb. smoked turkey
1/4 lb. smoked pastrami
chives
extra virgin olive oil
kosher salt & freshly ground pepper, to taste

Method:

Preheat your oven to 400 degrees. Break the woody end off each asparagus spear (if you hold one end of the asparagus in each hand and bend it, it will naturally break at the spot where it starts to become woody). Rinse the asparagus (if you’d like) and drain very well. Drizzle with olive oil, using a brush or your hands to coat well. Cut each piece of turkey and pastrami lengthwise into 3-4 strips. Wrap one strip of turkey or pastrami around each asparagus spear, below the tips. Gently tie a chive around the center of the cold cuts to hold them in place. Take care not to tear the chives, and make a knot (by tying twice) to ensure that they don’t open. Snip the ends of the chives with kitchen shears. Place on a cookie sheet and sprinkle with kosher salt and freshly ground pepper. Bake for 10-12 minutes (depending on thickness and how tender you like it), turning once.

To serve, plate asparagus alternating between the turkey and pastrami. Drizzle with dressing.

Honey Mustard Dressing

1/2 cup mayonaise
1/4 cup honey
1/4 cup dijon mustard

Mix well to combine.

NOTE: It is best to use thicker asparagus for this recipe, as they hold the cold cuts better. Try to find ones that have an even shape so they cook evenly (not ones that get very thick at the bottom). To use thinner spears, just wrap 2-3 spears at a time with the cold cuts, instead of just one.

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