Whipping up kitchen delights for the holidays

I am writing this from the Sunshine State after spending a delightful month with my daughter, her husband and three sons. What a joy to watch the boys swim and explore nature and try new foods in the many kosher restaurants in the area.

When I asked my 9-year-old grandson what he would miss most, he said, “the food and being able to eat short ribs in a restaurant.”

The 5-year-old will miss seeing all the iguanas; the 6 year old will miss swimming all day and “even after dinner!”

They went home, brown as could be with rosy cheeks and lots of memories.

After we took them to the airport, we came to the west coast to visit dear friends and lament the total lack of kosher food in the Tampa area. What a shock. But I would be happy to eat crackers in order to spend time with our dear friends. It has been a lovely and relaxing visit.

As we head home tomorrow, we will stop at the kosher markets in Monsey to stock up for the holidays, which are barely a month away. I actually look forward to cooking again after a month plus of restaurant eating — which I was more than happy to do given all the delicious choices!

It is now time to stop and think of the past year and get into the spirit of the High Holidays. I do my best reflecting while cooking; I can even find the spirituality in making a pot of chicken soup for 25!

There is, in fact, lots of spirituality in cooking. We put our hearts and souls into choosing the right menu items. We wonder if this chicken dish will be OK for Great Aunt Fanny’s tummy or palatable for the youngest members of the family.

We make a gluten-free or vegetarian or salt-free dish because we want our guests to feel loved and respected and cared for. We chop and cut and combine and simmer and never move too far away so we can check and taste and adjust and create perfection. We do it with patience and love.

This year has been difficult with some serious health challenges, and more for my family. But we have come through them together, celebrated a huge milestone anniversary, and watched our three little grandsons have their Day School grade milestones and much more. I am grateful things were not worse, the kids are all healthy and growing, and that we were able to take this trip with them.

I wake every morning, thankful that I am here to see another turn of the earth. And I am really looking forward to cooking for the holidays this year.

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In caring for our family members with the food we make, we are showing the same kind of love and respect we show for all the earth, for ourselves and, of course, for G-d. We give thanks that we can buy what we need and remember those who cannot by donating generously to our kosher food banks so all may celebrate the holidays.

While the work is hard and tiring, I try not to forget that I do this, not for the accolades, but to show gratitude for my family and friends who enrich my life in ways too numerous to count. And, of course, I am grateful that I can still cook for a crowd!

When the holidays come this time of year, I try to take advantage of the late summer bounty of fresh fruits and vegetables and serve at least one salad for those who want it. I also often do not make chicken soup — I save that for the cooler days of Sukkot. Take advantage of the waning summer harvests and serve lots of healthful vegetables and fruits.

Spinach, Avocado and Strawberry Salad with Orange Dressing (Pareve)

Strawberries are still in season. This salad makes the most of that summer treasure. Amounts of veggies are what you like and according to the number of guests you have.

SALAD:

• 1 to 2 qts. strawberries, hulled and cut in half

• 1 lbs. baby spinach leaves

• Several ripe avocados, cut into chunks

• 2 red onions, peeled, cut in half, thinly sliced

• 1/2 cup sliced almonds

DRESSING:

• 1 small shallot, finely minced

• 6 Tbsp. freshly squeezed orange juice, more to taste (1 to 2 oranges)

• 1 Tbsp. freshly squeezed lemon juice (1/2 lemon)

• 1/4 tsp. grated orange zest

• 1/4 cup white wine vinegar

• Pinch sugar, more to taste

• 3/4 cup canola oil

• Salt and freshly grated black pepper, to taste

Mince the shallot and place in a medium container with a tight-fitting lid. Add the orange juice, lemon juice, zest, vinegar and sugar and mix well. Add the oil, cover and shake. Season with salt and pepper. Taste, adjust ingredients to taste, cover and refrigerate.

TO SERVE:

Place the spinach leaves in a large bowl. Toss with the strawberries. Peel and cube the avocado, add to the bowl and toss lightly. Add the sliced onion and almonds, add dressing, toss and serve. Serves 8 to 12.

Garlicky Summer Zucchini Soup with Roasted Garlic Gremolata (Meat or Pareve)

A lighter, summery alternative to chicken soup. Gremolata is a spice and herb mix used to top soups to add a flavor burst. The garlic flavor is not at all overpowering.

• 2 lbs. leeks, about 3 lbs. before trimming

• Peeled zest from 2 lemons

• 5 Tbsp. extra virgin olive oil

• 2 lbs. zucchini

• 3 Tbsp. freshly minced garlic

• 2 stalks celery, thinly sliced

• 1 carrot, grated

• 3 qtrs. chicken broth or stock or vegetable broth or stock

• 2 potatoes (russet) peeled and cubed

GREMOLATA:

• 8 cloves roasted garlic

• 4 to 5 Tbsp. flat leaf parsley, finely minced

• 1 Tbsp. olive oil

• Salt and freshly ground black pepper, to taste

Preheat the oven to 375 degrees. Place the garlic cloves on a piece of foil. Drizzle with olive oil and close the packet. Place on a cookie sheet and place in the oven for about 20 to 35 minutes until light golden and softened. Let cool.

Trim and discard the dark green part of the leeks and the bottom root. Cut the leeks in half lengthwise, cut into thin slices and place in a colander. Rinse thoroughly with cold water and drain.

Use a vegetable peeler and cut the zest from two lemons. Set aside.

Cut the zucchini into a half-inch dice. Discard ends.

Heat a large soup pot over high heat and add 4 tablespoons olive oil. Add half of the zucchini in a (crowded) single layer. Leave undisturbed for 2 to 3 minutes until the pieces begin to brown. Stir and add 2 tablespoons of the garlic and a pinch of salt. Stir for about 30 seconds until fragrant. Remove to a large bowl.

Add the remaining oil and reduce the heat to medium-high. Add the leeks, carrot and celery plus a pinch of salt. Cook, uncovered, stirring frequently, for about 10 minutes. Add the stock, lemon zest, and potato. Raise the heat to high, cover and bring to a boil. Reduce heat to low, add the roasted zucchini and any liquid. the bowl, cover partially and cook for 30 to 40 minutes, adding more stock, if needed. Remove the lemon zest strips. Use an immersion blender to emulsify as much or little as you like

For the Gremolata: Mash the roasted garlic and add minced parsley, salt, freshly ground black pepper and olive oil. Mix well. Add a dollop to each bowl of soup. Serves 8 to 12.

Summer Squash Ribbon Salad (Pareve)

DRESSING:

• 1/2 cup extra-virgin olive oil

• 1/4 cup freshly-squeezed lemon juice

• 1 Tbsp. freshly squeezed lime juice

• 1 clove garlic, finely minced

• Kosher salt and freshly ground pepper

• 1/2 to 1 tsp. honey, more to taste or for a sweet/sour dressing

SALAD:

• 1 lb. each zucchini and yellow summer squashes, ends trimmed, and sliced thinly lengthwise with a vegetable peeler or mandolin

• 1 large carrot, thinly sliced with a peeler or mandolin

• 4 cups baby spinach

• 4 cups baby arugula or mixed field greens

• 2 cups thinly sliced red cabbage

• 1 cup thinly sliced sweet onion (Vidalia)

Sweet small tomatoes, cut in half

• 1/2 to 1 cup roasted, slivered almonds or roasted, chopped hazelnuts or walnuts

NOTE: You can add any veggies you like to this salad.

Whisk oil, juices, garlic, salt, pepper and honey in a small bowl. Whisk to combine. Taste and adjust seasonings.

Using a vegetable peeler or mandolin, slice the squashes and carrot into long strips. Place in a large bowl.

Pour some of the dressing over the squash and carrot and toss gently with your hands. Let marinate for 5 to 10 minutes.

In another bowl, toss the arugula, spinach, red cabbage and onions together. Add the tomatoes. Divide among 8 to 10 plates. Top with the dressed squash. Drizzle greens with remaining dressing. Garnish with toasted nuts.
Serves 8 to 10.

Whole Wheat, Honey, Maple Raisin Challah (Pareve)

This is a delicious, sweet challah that is lightly flavored with honey, maple, and raisins. It freezes well. NOTE: Yu can shape as you like.

• 1/2 cup warm (110 degrees) water

• Scant 2 Tbsp. yeast (about 1 Tbsp, plus 2 tsp, rounded.)

• 3 Tbsp. brown sugar

• 3 to 4 cups whole wheat flour PLUS

• 1 to 2 cups white flour (flour should equal 5 cups total)

• 4 eggs PLUS

• 1 egg yolk

• 1-1/4 cups water

• 1/2 cup honey

• 1/4 cup pure maple syrup

• 1/8 to 1/4 cup brown sugar

• 1/4 tsp. vanilla extract

• 1/2 cup Canola oil

• 1 Tbsp. kosher salt

• 1 cup raisins

• 1 egg

• 1 Tbsp. cold water

• 1 tsp, honey

Set the oven to 200 degrees. Lower the rack so that you have enough room for a large oven-proof bowl. Allow the oven to heat for 10 minutes, then turn it off, leaving the door closed.

Add the 2 tablespoons of sugar to the warm water. Mix well. Add the yeast and stir. Set aside to proof.

Place the flours in the bowl of an electric mixer. Add the liquid and mix on low, using a dough hook. Increase speed and knead for 3 to 6 minutes or until smooth. Halfway through, add the raisins while the mixer is turning. You may need to add more flour if the dough is too sticky.

Oil the inside of a large bowl and place the dough in the bowl. Turn the dough oiled side up, cover with a cloth and set in the oven to rise for 2 hours.

Punch down the dough, knead for at least a minute, divide the dough in half and roll each half into a long, thick rope. Coil the rope around and up a bit so it grows taller, like a crown. Repeat with the other half. Set on a cookie sheet, cover with a damp paper towel, and let rise in the oven for another two hours.

Beat the egg, water and honey together. Brush the tops of the loaves and bake at 350 degrees for 45 to 60 minutes or until deep golden. Makes 2 loaves

Write: Columnist@TheJewishStar.com