Recipes for Shabbat

Cucumbers

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.

The flavor and texture of both types of cucumbers are similar. Pickling cucumbers are sometimes sold in supermarkets as 'Kirby' or 'Liberty' cucumbers. The English cucumber (AKA greenhouse cucumber) is just another variety or slicers. English cucumbers are longer than slicing cucumbers but smaller in diameter.

Peeling cucumbers is a matter of choice. English cucumbers skin contains much of the flavor and a substance which help the body to digest the cucumber flesh. Regular cucumbers generally have a tougher skin and most people prefer to peel them.

SALMON CUCUMBER PATE (dairy)

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.

Stir 3 tablespoon of the gelatin liquid into the cucumber mixture. Wet a 9x5x3 inch loaf pan, or 7 to 8 cup mold, with cool water, and pour the cucumber mixture in. Chill while finishing salmon layer. Stir the remaining gelatin liquid into the salmon mixture. Fold in the whipped cream. Carefully spoon salmon mixture over the cucumber layer in pan. Cover pan and chill 6 hours or overnight.

To serve, run the tip of a thin-bladed knife around the top edge of the mold. Dip the mold quickly in and out of hot water. Cover with a chilled serving platter, invert, shake gently to remove. Garnish with caviar, cucumber slices, lemon, and dill. Serve with party rye bread and crackers.

HUNGARIAN PAPRIKA CUCUMBER SALAD (pareve)

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.

PERSIAN CUCUMBER SALAD (pareve)

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.

CUCUMBER AND PINEAPPLE SALAD (pareve)

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.

PEANUT CUCUMBER SALAD (pareve)

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.

CUCUMBER AND WILD RICE SALAD (pareve)

A variety of seasonal flavors, textures and colors make this main dish salad an excellent choice for that special luncheon or light dinner. Add cooked and diced chicken to the salad for a great main course.

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