Thursday, July 24, 2014 Tammuz 26, 5774

Shabbat Flavors to Feed the Soul

October 27, 2005
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Fall has arrived, and with it comes the colder weather. What better than to make Shabbat complete with some warm foods. Soup and salad go hand in hand, but so does salad and cholent, and if you've never made it before, here's your chance with some fabulous (and not-so-difficult) recipes.

For more kid-friendly recipes on traditional Jewish foods, see Lorna Rosenberg's column on Page 42.

Shabbat Salad

[Pareve]

1 red pepper, diced

1 green pepper, diced

1 orange pepper, diced

8 oz. fresh mushrooms, sliced

1 can artichoke hearts, drained, rinsed and quartered

3 scallions, chopped

 

Dressing Ingredients:

1?4 cup vinegar

1?2 cup olive oil

1 Tbsp. sugar

2 tsps. dillweed

salt and pepper to taste

hot-pepper sauce to taste

Place all chopped vegetables in a medium-sized salad bowl.

Mix dressing ingredients together and pour over vegetables. Stir well.

Let marinate for 4 hours or overnight before serving.

Serves 4.

Cholent: Beef and Kishka With Shabbat Eggs

[Meat]

 

For the Beef Cholent:

1 cup dried lima or mixed beans (soaked in water overnight)

1 medium-large onion, diced

8 cloves garlic, peeled and diced

1?2 cup medium pearl barley

1?2 cup bulgar wheat

4 medium potatoes, peeled and quartered

3 Tbsps. olive oil

2 tsps. salt or to taste

1?4 - 1?2 tsp. pepper

1?2 tsp. ginger

1 tsp. paprika

1-2 bouillon cubes

water to cover

2 lbs. meat, beef soup bones, stewing meat, etc.

Place ingredients in a crockpot, with beef on top.

Cover and cook on low temperature for 12 to 24 hours (the longer, the better).

If in a hurry, bake in an oven at 350? for 4 to 5 hours.

 

For the Kishka:

2 cups flour

2?3 cup water

1?3 cup olive oil

1 tsp. salt

1?4 tsp. black pepper

1?4 tsp. chile powder

1?2 tsp. paprika

1 tsp. or 1 cube beef-flavored bouillon

Place flour in a deep bowl. Make a well in the center. Fill well with the water and olive oil.

Add salt, pepper, chile powder, paprika and beef-flavored bouillon.

Mix with hands or wooden spoon and form into a ball or long, thick tube; place on top of the cholent. Cook as previously explained.

 

For the Shabbat Eggs:

Take four fresh, jumbo uncooked eggs in shells and place on top of your ingredients in the crock pot. Allow to cook with cholent.

Before serving, remove eggs and run cold water over them. Crack and peel.

Chop up some Vidalia onions or fresh scallions. Chop up the eggs (unless you like your Shabbat eggs whole). Add onions and about 1 tablespoon of mayonnaise. Salt to taste. Mix well.

Spread on shallow plate, garnish with garlic, chives, paprika, and green and black olives, with slivers of red pepper on the edge.

Serve the eggs before the cholent with salad or warm challah. But don't eat too much - remember that the cholent is the real filler!

Fruit Compote

[Pareve]

3 small jars of applesauce

1 can sliced peaches

1 can black cherries

1 can purple plums

1 can sliced pears

2 cans Mandarin oranges

1 Tbsp. sugar

1 Tbsps. grenadine, fruit liqueur or orange juice

cinnamon to taste

Preheat oven to 350?.

Drain and pit all fruit. Place applesauce and drained/pitted fruit in the casserole that you want to serve it in.

Add the sugar, grenadine and cinnamon. Adjust to taste.

Bake for 1 hour.

(Make this a day or two ahead of Shabbat, so flavors can blend, and refrigerate. Serve cold as dessert for this meal, but heat up the leftovers after Shabbat for a seasonal warmer!)

 

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