FW: Schabbes recipes of OU

[Guest guest]

enjoy

Eliane in Amsterdam,

Soon I will post my favorite Rosh Hashana recipes, one is an apple kugel,

and one the Portugese way of serving the apples

 

 

Recipes for Shabbat

 

Plums

 

By Goltz

 

There are thousands of varieties of plums which can range in color from

green to red to deep purple to almost black. Available from June through

late October plums are often the forgotten fruit of the summer. As readily

available as grapes, peaches and nectarines they seem to be relegated to the

bottom of the fruit baskets or left to turn into prunes (OK, if I'm going to

be politically corrected and follow the plum boards new advertising

campaign, they are no longer called prunes but rather dried plums).

 

Plums are a good source of vitamin A, potassium and fiber. You should look

for unwrinkled, smooth-skinned fruits without blemishes. They should be free

of soft spots and discolorations. Look for plums that, like other stone

fruits, give gently to light pressure, and avoid those that are either too

hard or too soft. If your plums seem a little hard leave them at room

temperature for a few days to soften up, but unlike other fruits, they will

not actually ripen further (develop more sugar) like other fruits. You can

refrigerate ripe plums in a plastic bag and use within a week.

 

This column is my wake up call to all you fruit fanatics looking for

something new. Try a fresh plum!

 

OATMEAL, ALMOND, PEAR AND PLUM CRISP (pareve)

 

Studies from Northwestern University and the University of Kentucky indicate

that fiber-rich bran from oatmeal can actually reduce cholesterol levels in

the blood.

 

1/2 cup quick-cooking oats

1/2 cup (packed) golden brown sugar

3 tablespoons all purpose flour

2 tablespoons oil

2 tablespoons sliced almonds

3 medium pears, peeled, cored, thinly sliced 3 large plums, halved, pitted,

thinly sliced

2 tablespoons sugar

1 tablespoon fresh lemon juice

Pinch of ground nutmeg

 

Preheat oven to 350. In bowl combine the oats, brown sugar and flour. Add

the oil and mix with fork until coarse crumbs form. Mix in the almonds and

set it aside. In a 10-inch-diameter glass pie dish combine the pears, and

plums. Sprinkle sugar, lemon juice and nutmeg over the top of the fruit.

Sprinkle the oat crumb mixture over the top of the fruit. Bake until fruit

is tender and topping is golden brown, about 35 minutes. Cool 10 minutes.

 

Serves 6.

 

CHINESE PLUM SAUCE (pareve)

 

1 pound plums halved and pitted

1 pound apricots halved and pitted

1 1/4 cups cider vinegar

3/4 cup water

1 cup cider vinegar

1 cup firmly packed brown sugar

1 cup white sugar

1/2 cup lemon juice 1/4 cup chopped ginger

1 small onion sliced

1 (or more) Serrano chili seeded and chopped

1 teaspoon minced garlic

4 teaspoons salt

1 tablespoon mustard seed toasted

1 cinnamon stick

 

In a sauce pan combine he plums, apricots, 1 1/4 cup cider vinegar and 3/4

cup water. Cook over a moderate heat for 5 minutes, stirring occasionally.

Reduce heat and simmer uncovered for 15 minutes. In a separate pan, combine

the 1 cup cider vinegar, 1 cup brown sugar, 1 cup white sugar and lemon

juice, ginger, onion chili and garlic and boil for 10 minutes. Combine the

two mixtures and add the salt, mustard and cinnamon. Simmer for 45 minutes.

Remove the cinnamon stick and let the mixture cool for about 10 minutes.

Puree the sauce in food processor. Return it to the saucepan and simmer

until thick. Remove from the heat and let cool to room temp. Place the sauce

in a covered container and refrigerate until you're ready to use it. Makes 4

cups.

 

PLUM STREUSEL CAKE (pareve or dairy)

 

1 teaspoon each baking soda and baking powder

3/4 cup sugar

1/4 cup margarine

2 eggs

1/2 teaspoon vanilla

1-3/4 cups flour 1/2 teaspoon ground cinnamon

1/4 teaspoon salt

2/3 cup buttermilk, sour milk* or non dairy substitute

2 cups halved Washington Italian prunes or plums

 

Streusel Topping

1/3 cup flour,

1/4 cup sugar

1/4 teaspoon lemon extract

2 tablespoons margarine

Ground cinnamon to sprinkle

 

Preheat oven to 350. In the bowl of an electric mixer cream together the

sugar and margarine until fluffy. Add the eggs and vanilla; mix well. In

another bowl combine the flour, baking soda, baking powder, cinnamon and

salt. Add the dry ingredients and milk on non dairy alternative alternately

to the creamed mixture. Mix well. Pour the batter into a greased and floured

13 x 9 x 2-inch pan. Arrange fruit cut-side up on dough. Sprinkle the top of

the cake and fruit with the streusel topping and some cinnamon. Bake for 25

to 30 minutes or until wooden pick inserted near center comes out clean.

Makes 12 servings.

 

Streusel Topping: using a fork. Cut in 2 tablespoons margarine until

crumbly.

 

*To make sour milk: Add 1/2 teaspoon vinegar to 2/3 cup plain milk; let

stand 5 minutes.

 

ASIAN FRUIT SLAW (pareve)

 

This is a simple different and delicious alternative to tossed greens.

 

A Note about Cabbage

1. Detach the loose leaves ( " wrapper leaves " ) and discard.

 

2. Core the cabbage and split the head in half, allowing the leaves to be

peeled away more easily.

 

3. Peel the three outermost layers (approximately six leaves, not including

wrapper leaves) off the head.

 

4. Carefully check these six leaves. The most practical way to check is to

hold the leaf above direct light. Because the leaf is translucent and the

bugs are not, the bugs are accentuated and easily detected. Check both sides

of each leaf.

 

5. if no insects are found on these six leaves, then they and the remaining

leaves of the head may be used without further checking. It is recommended

that the remaining leaves be washed before use.

 

6. If three or more insects are found on the first six leaves, the remaining

leaves must be thoroughly washed and checked prior to use.

 

 

 

 

 

For the dressing:

 

1/4 cup vegetable oil

1/4 cup seasoned rice vinegar

1 tablespoon fresh ginger, finely minced

1 tablespoon soy sauce For the slaw:

 

1 medium head Napa cabbage*, sliced thin

1 cup red cabbage, sliced thin

3 plums (or 2 peaches or nectarines), rinsed and sliced into thin wedges

1/2 cup green onions, sliced diagonally

1/2 cup cashews, roughly chopped or broken

1/3 cup cilantro, chopped

1/4 cup candied ginger, slivered fine

 

Combine all the ingredients for the dressing in a jar with a tight fitting

lid. Shake well to combine. Combine all the ingredients for the slaw in a

salad bowl and mix to combine. Drizzle the dressing over the top of the slaw

and mix to combine. Serve immediately. Serves 6 to 8.

 

* Also known as Chinese cabbage.

 

PLUM CHICKEN (meat)

 

1 pound plums, pitted and cut into bite size pieces

1 tablespoon water

2 tablespoons margarine

1 onion, finely chopped

1/3 cup brown sugar 1/4 cup prepared tomato based chili sauce

2 tablespoons soy sauce

1 teaspoon ginger

2 teaspoons lemon juice

2 pounds skinless, boneless chicken

 

Preheat oven to 350. In a blender or food processor, process the plums and

water and sugar until pureed. Melt margarine in a wide skillet over medium

heat. Add onion and cook until soft. Stir in the plum puree, brown sugar,

chili sauce, soy sauce, ginger and lemon juice. Cook, uncovered, stirring

often until slightly thickened. About 15 minutes. Sprinkle the chicken with

salt and pepper. Arrange the chicken in a lightly greased baking pan. Brush

a little of the plum sauce over the top. Bake, uncovered, for 30 minutes,

basting with plum sauce every 15 minutes. Turn the chicken over and bake,

basting occasionally, for 30 more minutes. Heat the remaining sauce and

serve it with the chicken. Serves 6. This recipe can be doubled or tripled

and made on the grill.

 

Goltz, a professional chef and caterer, is the author of the new

cookbook, Perfectly Pareve.

 

C Goltz 2004

 

Shabbat Shalom

 

Recipe Archive

 

 

 

 

 

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