Recipes for Shabbat
By Eileen Goltz
Cucumbers seem to have originated in India over 3000 years ago. They are a member of the gourd family (like melons, squash and pumpkins) and are probably one of the easiest vegetables in the world to prepare. Usually eaten raw in salads or pickled, they can keep for up to a week in a refrigerator and give a great crunch to any salad or side dish they are added to.
There are two kinds of cucumbers you can buy, those
grown for pickling and those grown for eating fresh (slicers). They are
the same species but slicers are longer, smoother, more uniformly green
and have a tougher, glossier skin than fruit of picklers.
To prepare the cucumber layer: Beat the cream cheese
in a medium-sized bowl until softened and
smooth. Beat in the sour cream, salt, and hot sauce. Stir in the cucumber,
onion, and dill. Set the mixture aside. Prepare the salmon layer: Flake or
mash the salmon with a fork in a large bowl. Combine the mayonnaise,
onion, lemon juice, horseradish, parsley, salt, and paprika. Set the
mixture aside. Sprinkle the gelatin over cold water in a 1-cup glass
measure, let soften for 5 minutes. Set the cup in simmering water, stir to
dissolve the gelatin. Remove from the heat.
Peel the cucumbers. Carefully slice them, paper thin
and place them in a bowl. Sprinkle them with salt and let stand for 15
minutes. Squeeze out the liquid from the
cucumbers and set them aside. Peel and slice the onion very thin and mix
them with the cucumbers. Add the pepper, white vinegar, and water to cover
the vegetables. You may adjust the vinegar, salt or sugar to a sweet –
sour taste. Sprinkle the crushed garlic on top of the sliced cucumbers and
onion. Sprinkle Hungarian paprika generously on top and toss to combine.
Chill for 1/2 hour. The salad improves in taste as it marinates. You can
place a dollop of sour cream on top of the salad just before you serve it
if you like. Serves 4 to 6.
Dice the Roma tomatoes and onion, and peel, seed,
and dice cucumbers. Place all the vegetables into a glass bowl and pour
the lemon juice over the vegetables. Salt and pepper to taste. Stir gently
and refrigerate for an hour or so for the flavors to combine. Serves 6 to
8. This recipe can be doubled or tripled.
In a large sauce pan combine the sugar, rice wine
vinegar and water. Bring the mixture to a boil, stirring constantly until
mixture is reduced to about 1/2 cup, about 5 minutes. Transfer the mixture
to a large bowl and place into refrigerator. Add the pineapple pieces
after mixture is chilled. Cover and return to refrigerator for one hour.
After the pineapple has marinated for an hour add the cucumber, carrot and
red onion. Mix to combine. To serve, top individual salad plates with
salad greens and then spoon the salad on top. Sprinkle the salad with the
toasted sesame seeds and serve. Serves 6 to 8.
Place the cucumber and green pepper in a bowl. Add
the peanuts, coconut and mint and set the mixture aside. In another bowl
combine the lemon juice and sugar; add salt to taste and then pour the
dressing over the vegetables. In a small bowl combine the oil, mustard,
cumin and cayenne. Stir well. When spices are combined pour the mixture
over the salad. Mix to combine and serve. Serves 4.
In small saucepan, bring water to a boil. Add the wild rice, cover, reduce heat and simmer for 25 to 30 minutes or until rice is tender; drain. In large bowl, combine the cucumber, tomato, onions, radish and wild rice. Mix to combine and set it aside. In small bowl, blend together the vinegar, salt, oregano, pepper, hot pepper sauce and garlic. Slowly whisk in the oil. Pour the dressing over salad and toss. Server at room temperature or cover and refrigerate until ready to serve. Garnish with parsley.
© Eileen Goltz 2004