Recipes for Shabbat
|Myra Kornfeld is the author of The Voluptuous
Vegan (Clarkson Potter
Publishers). She teaches at the Culinary Institute of the
Sephardic Community Center in
Brooklyn and at private homes. For more
information on classes in the New York area
contact her kosher coordinator at
718-601-2472, e-mail at
contact the Sephardic Community Center at 718-627-4300.
A Note about Strawberries
A Note about Blueberries
Bring water, port, orange zest and sugar to a boil in a medium saucepan. Reduce the heat and simmer until liquid has been reduced to 13/4 cups, about 10 minutes. Pour the hot liquid over the strawberries in a medium bowl. Let stand for 5 minutes. Purée the strawberries with the liquid in a blender until creamy. Strain through a fine-mesh strainer to remove the seeds. Stir the blueberries, raspberries, and blackberries into the soup. Refrigerate until well chilled, at least 2 hours and up to 1 day.
Note: You can also make this soup with
frozen strawberries with excellent
results—I find organic brands taste the best.
Simply pour the syrup over the frozen
berries. The puréed soup will be cold enough to
serve straight from the blender.
Heat the coconut milk, water, sugar, rum,
and a pinch of salt in a saucepan over medium
flame until liquid comes to a boil and sugar
dissolves, about 5 minutes.
Spiced Plum Soup
In a heavy-bottomed skillet, dry toast
(heat without oil) the star anise,
cinnamon stick, and cardamom about 1
minute, until fragrant and lightly browned.
Transfer spices to a cutting board and lightly
crush with back of skillet. (If you own a mortar
and pestle, coarsely grind the spices in it.)
Meanwhile, cut each plum in half and remove the pit.
Add the plums to the simmering liquid and simmer until the plums are softened and skins start to slip off, about 10 minutes. Use a slotted spoon to transfer plums to bowl; when cool, remove their skins. Pour the poaching liquid through single-mesh strainer and into bowl with peeled plums; discard spices.
Working in two batches, purée the plums and the poaching liquid in a blender until smooth.
Pour soup through a single-mesh strainer. Refrigerate the soup until chilled, at least two hours and up to two days.
Serve each bowl garnished with a few pieces of plum.
Melon Avocado Soup with
Cucumber Mint Salsa
For soup: Working in two batches,
purée the honeydew, avocados, lime
juice and salt until smooth. Pour through a
single-mesh strainer into a container. Refrigerate
soup until chilled, at least 2 hours and up to 1
The above recipes appeared in Jewish Action