Recipes for Shabbat
The word picnic comes from the French pique-nique, meaning "a fashionable social entertainment" in which each guest brings a contribution to the feast. In the 18th century French and English aristocracy would have servants set up lavishly formal picnics with chairs and table settings of fine china and crystal, and an orchestra for entertainment? In my home means paper plates and napkins if you're lucky.
In laymen's terms, pique-nique was a fancy way of
Broil the red pepper, turning several times, until
blackened on all sides. Remove from the oven and place in a paper bag to
cool. Cook the macaroni according to the package directions. In a large bowl
whisk together the oil, vinegar, lemon juice and mustard. Add the carrots,
onion, mozzarella, and peas. When the macaroni is done rinse drain it
thoroughly and then rinse it in cold water, Add the macaroni to the dressing
and vegetable mixture. Stir thoroughly and set aside for the moment. Peel,
seed, and dice the cooked red pepper. Stir it into the salad. Cover and
chill the salad for several hours, stirring occasionally to make sure that
the dressing is evenly distributed. Stir again just before serving. Serves 8
Place the bread into a food processor and process to
make crumbs. Add all of the remaining ingredients and blend until everything
is finely chopped. This soup does not have to be smooth, in fact it's better
if it's chunky. Cover and chill for at least four hours. Makes 6 servings.
In a small bowl combine the lime juice, honey, vinegar
and garlic. Whisk about 3 times. Then slowly drizzle in olive oil and
continue to whisk until blended. add the salt and pepper To taste. You can
make the dressing ahead of time. In a salad bowl, you want to add cucumbers,
mangoes, cabbage, lettuce, and dressing. Toss salad ingredients together and
Cook macaroni according to package directions. Drain and rinse in cold water In a large bowl combine the carrots, peas, onions and red pepper. Add the cooked pasta and mix to combine. Set it aside. In a small bowl, whisk together the mayonnaise, sour cream, cider or red wine vinegar, soy sauce, ginger, and black pepper until smooth. Pour the dressing over the pasta salad and toss to coat. Cover and refrigerate for 1 hour.
Stir sesame seeds in small dry skillet over medium
heat until they become light golden, about 3 minutes. WATCH THEM CAREFULLY,
they will burn. Set them aside. Combine the cabbage and green onions in
large bowl. Pour the vinegar, peanut oil, ginger, sesame oil, and sugar over
the top of the cabbage and toss the salad to blend. Season to taste with
salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Toss
the salad again just before serving and sprinkle the top with sesame seeds
and serve. Serves 4. This recipe can be doubled or tripled..
Blend 2/3 cup sugar, flour, cake flour, baking powder, salt, cinnamon and baking soda in large bowl. Add butter, rub in with fingertips until mixture resembles coarse meal. Beat eggs in medium bowl. Transfer 1 tablespoon beaten eggs to small bowl; reserve for glaze. Whisk yogurt into remaining eggs in medium bowl. Stir yogurt mixture into dry ingredients. Gather dough into ball. Gently knead dough on lightly floured surface until dough just holds together, about 6 turns. Roll or pat dough into 1-inch-thick round. Using 2 1/2- to 3-inch-diameter heart-shaped cookie cutter, cut out biscuits. Gather dough scraps, reroll to 1-inch thickness and cut out additional biscuits. Place biscuits on ungreased baking sheet. (Can be prepared 1 day ahead. Cover biscuits and reserved egg glaze separately and refrigerate.) Preheat oven to 400. Brush biscuits with reserved egg glaze. Sprinkle with remaining 2 tablespoons sugar. Bake biscuits until puffed and light golden, about 18 minutes. Cool 10 minutes. Serve warm or at room temperature. Makes about 12 biscuits.
© Eileen Goltz 2003