Recipes for Shabbat

Picnic
By Eileen Goltz

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 saying "potluck."
I'm all for sharing the responsibility and since but the word picnic has developed a much broader meaning, encompassing virtually any portable meal. So when the word picnic is attached to any invitation I try and create recipes that will transport to either the deck or park with a minimum of fuss.

ROASTED RED PEPPER MACARONI SALAD (dairy)

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 to 10

NO COOK TOMATO SOUP WITH CUCUMBERS (pareve)

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.

* To remove skins, place tomatoes in a pan of boiling water.
Remove from heat and let sit for two to three minutes until skins
crack. Lift from water with a slotted spoon. Cool slightly and remove
skins. Cut in half crossways and remove seeds.
SUGGESTION: After chilling soup, place in a chilled thermos and take
on a picnic or to work for lunch

MARINATED MUSHROOMS (pareve or dairy)

Combine all the ingredients in a large bowl and mix to coat. Cover and chill for 5-6 hours. Serves 8 to 10. This recipe can be doubled or tripled.

CHOPPED MANGO AND CUCUMBER SALAD (pareve)

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 serve.

For a picnic, put the cucumbers, mango, cabbage, and lettuce in a large storage bag and seal. At the picnic add the dressing to the cucumber mixture and toss. Take from bag and put in paper salad bowls and enjoy. Makes 4 servings.

ORIENTAL PASTA SALAD (dairy)

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.

ASIAN-FLAVORED COLESLAW WITH RICE VINEGAR AND GINGER (pareve)
These exciting flavors complement seared or grilled fish fillets, or chicken.

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..

CINNAMON BISCUITS (dairy)
These are great topped jam.

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, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.