Recipes for Shabbat

Guacamole

By Eileen Goltz

Guacamole is the quintessential easy start for any brunch, lunch or dinner. It can be used as a dip, sauce, topping or side dish. At its most basic, it's a popular Mexican specialty of mashed avocado mixed with lemon or lime juice and various seasonings (usually chili powder and red pepper). Sometimes, finely chopped tomato, green onion and cilantro are added.

Since the avocado is the main ingredient for guacamole it may be helpful to know a little about what to look for when you purchase them. Choose an avocado that yields to gentle pressure. Store it in the refrigerator for several days if you are not using it right away. If an avocado is too firm you can ripen it at room temperature or more quickly, in a paper bag with a banana or apple. BE WARNED, avocados can go from being perfectly ripe to overripe in a matter of a day so make sure to check the ripening avocados frequently. Unripe avocados will be dark green and hard. As they begin to ripen, they turn a dark greenish brown and become slightly soft to thumb pressure. The flesh of a ripened avocado should be bright lime green without any brown spots.

The easiest way to remove the flesh is to cut the fruit in half, lengthwise, and twist open. The pit will remain in one side. Remove the pit by imbedding knife into the pit and twisting it out. My last tip is that guacamole is best made as close to the time you want to serve it as possible. Guacamole must always be covered tightly with a piece of plastic wrap adhering to the surface. This is necessary because it will discolor very quickly when exposed to the air.

The following guacamole recipes are all variations on a theme. I even threw in a few "alternative" recipes for those who just don't care for avocados.

EZ GUACAMOLE (pareve)

2 ripe avocados
1 small onion, minced
1 to 2 cloves garlic, minced		 1 small tomato, chopped
1 lime, juiced
salt and pepper to taste

Peel and mash avocados. Stir in onion, garlic, tomato, 1/2 of the lime juice, salt and pepper. Taste the dip. Add the rest of the lime juice and more salt and pepper if you would like. Chill and serve. Makes 2 cups.

CLASSIC GUACAMOLE (Pareve)

2 ripe avocados
1 teaspoon garlic, minced
3 tablespoons lime or lemon juice
1 jalapeno, seeded, diced
2 tomatoes, seeded and chopped		 1 small red onion, chopped fine
1/4 cup cilantro leaves -- finely chopped
Salt and freshly ground pepper

Halve and pit avocados and scoop flesh into a large bowl. Mash avocado with a fork and stir in remaining ingredients, combining well. Chill covered with plastic wrap for at least 1 hour and up to 1 day. Stir guacamole well and serve with tortilla chips. Makes 2 cups.

MARGARITA GUACAMOLE (pareve)

2 avocados -- peeled and chopped
3 tablespoons lime juice
1 tablespoon Tequila
1 tablespoon orange liqueur
6 green onions -- sliced
2 plum tomatoes -- chopped 		1 to 2 fresh jalapenos -- seeded and chopped
1 tablespoon. chopped fresh cilantro
1 clove garlic -- minced
1/4 teaspoon salt

In a large bowl combine the avocado and lime juice, stirring to coat. Then mash the mixture with a fork until blended (mixture will be lumpy). Add the tequila, orange liqueur, green onions, tomatoes, jalapenos, cilantro, garlic and salt stirring until well blended. Cover tightly (making sure to use plastic wrap and having the plastic wrap actually touching the top of the guacamole) and chill for at least 1 hour so the flavors have time to blend. Serve with tortilla or potato chips. Makes 2 cups.

SZECHWAN GUACAMOLE (pareve)

1 large ripe avocado, pitted and peeled
1 clove garlic, minced or pressed
1/2 teaspoon minced ginger
1/4 teaspoon five-spice powder
1/4 to 1/2 teaspoon Szechwan hot bean sauce or Oriental chili paste
1/2 teaspoon sesame oil
1/2 teaspoon soy sauce		 1 teaspoon lemon juice
2 tablespoons chopped cilantro
salt
1 teaspoon sesame seeds, toasted
2 tablespoons diced tomato or red bell pepper
2 tablespoons finely chopped red onion

Place peeled avocado on a rimmed plate with garlic, ginger, five-spice powder, hot bean sauce, sesame oil, soy sauce, lemon juice, and cilantro. Coarsely mash the avocado with a fork or potato masher, making sure to thoroughly blend all the ingredients Add the salt to taste. Cover tightly (making sure to use plastic wrap and having the plastic wrap actually touching the top of the guacamole) and chill for at least 1 hour so the flavors have time to blend. Serve with tortilla or potato chips. Makes approx. 1 cup.

WHITE GUACAMOLE (dairy)

1/4 cup mayonnaise
3/4 cup sour cream
3 Tablespoons chopped green chilies, drained
1 tomato, chopped, and drained		 2 tablespoons lemon juice
2 avocados, mashed
garlic to taste
salt and pepper, to taste
 

Place all the ingredients in a bowl and mix well. Cover tightly (making sure to use plastic wrap and having the plastic wrap actually touching the top of the guacamole) and chill for at least 1 hour so the flavors have time to blend. Serve with tortilla or potato chips. Makes approx. 2 cups.

ROASTED CORN GUACAMOLE (pareve)

2 to 3 avocados, about 1 pound
1/2 to 1 cup roasted corn*
1/2 lemon, sliced thinly (with peel on), then cut in small dice
2 to 3 teaspoons garlic, minced
1 medium jalapeno pepper, chopped finely		 2 tablespoons slice green onions
1/2 teaspoon (or to taste) ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper

In a large bowl coarsely mash but do not puree the avocados... Add all the remaining ingredients and mix together gently.

*To roast corn, soak 1 ear in water for 1 hour. Remove husk and silk. Roast on the rack in a 375 oven, turning occasionally, until kernels appear slightly shriveled. You can substitute well drained canned corn that has been blotted with a towel, if necessary.

GARBANZO GUACAMOLE (pareve)

This is a lower-fat version of the traditional guacamole. Because of the small amount of avocado used, however, it still contains some fat.

1 can garbanzo beans; rinsed and drained
1 tablespoon lemon juice; fresh
1 teaspoon garlic, minced
1 cup onion; chopped		 1 small avocado, peeled/chopped
1/2 cup tomato; chopped
4 green onions, thinly sliced
1 tablespoon green chilies; canned, chopped

Place the garbanzo beans in a food processor or blender. Add the lemon juice and garlic. Process briefly, until the garbanzos are slightly chopped. Add the onion and the avocado. Process again until the mixture is chunky. Place the mixture in a bowl and add the tomato, green onions and chilies. Mix well. Cover and chill before serving. Cover tightly (making sure to use plastic wrap and having the plastic wrap actually touching the top of the guacamole) and chill for at least 1 hour so the flavors have time to blend. Serve with tortilla or potato chips. Makes approx. 2 cups.

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

© Eileen Goltz 2003

Shabbat Shalom

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