Recipes for Shabbat
By Eileen Goltz
Sesame seeds come in a variety of colors, including shades of brown,
red, black, yellow, and the most widely used,
ivory. Sesame seeds have a nutty, slightly sweet flavor and taste which is
enhanced by toasting. Due to their high oil content, the seeds will
quickly become rancid. Best purchased in small amounts, unrefrigerated
seeds should be kept in an airtight container in a cool, dry place for no
more than three months. They can be refrigerated up to six months or
frozen up to one year. Sesame oil, on the other hand, is very shelf stable
and can be kept for years without turning rancid. Sesame seeds contain no
cholesterol but they are still 50 percent unsaturated fat. They have a
high magnesium content and 1/2 cup of sesame seeds contains over three
times the calcium of a comparable measure of whole milk.
They are also rich in Vitamin A, E and protein.
Blend sesame seeds in a blender and grind until smooth. Add sesame oil,
salt, and then slowly add 1/4 cup of water while blending. Blend until
completely smooth. Makes 1/2 cup
In food processor or blender combine sugar, mustard, salt, vinegar and soy sauce on medium speed for about 20 seconds or until completely blended. Add onion juice or onions. Blend until smooth. With motor running on low speed add oil slowly in a thin, steady stream. Mix until thickened. Pour into refrigerator container and stir in sesame seeds. Cap tightly and refrigerate to use within 1 month. Makes about 1 quart.
Soy Mustard Vinaigrette: In a glass bowl, combine all the vinaigrette
ingredients and whisk to combine. Transfer to a container with a tight lid
and set it aside.
Toast the sesame seeds in a small skillet over medium-high heat until lightly browned, about 2 1/2 minutes. Set 1 tablespoon seeds aside. Place the remaining seeds in the jar of a blender. Add the oil and process on low speed for 10 seconds. Scrape down the sides of the blender and process for another 10 seconds. Add the soy sauce, wine and vinegar and process to combine, about 5 seconds. Set the dressing aside. Bring 3 quarts of water to a boil in a medium pot. Add the salt and soba noodles and boil until al dente, about 4 minutes. . Drain the noodles in a colander and return them to the cooking pot. Add cold water to the pot, swishing the noodles around to wash away the starch. Drain well. Transfer the noodles to a large mixing bowl and toss with the dressing. Let stand 5 minutes. Add the radishes, scallions, sprouts, and reserved tablespoon of sesame seeds and toss to combine. Serve immediately.
Preheat oven to 350. Toast sesame seeds. In large mixer bowl beat butter and brown sugar and egg with an electric mixer on medium speed till light and fluffy. Beat in the flour, almond extract and salt till well combined. Shape into 1 inch balls, roll in sesame seeds. Place balls 1 1/2 inches apart on lightly greased cookie sheets. Flatten cookies slightly and indent centers with thumb; fill with preserves or other jam or jelly, using about 1/2 t for each. Bake for about 8 minutes or till edges are firm. Cool cookies on wire racks. Makes 2 1/2 dozen cookies.
Boil or bake yams until soft but not mushy. Let cool or refrigerate
Preheat oven to 350. Grease 2 cookie sheets. In a medium bowl, cream the butter and sugar. Add egg and vanilla, mix well. Sift together the flour, salt, and baking powder; stir into the creamed mixture. Finally, stir in the sesame seeds. Drop dough by teaspoonfuls onto the prepared cookie sheets. Cookies should be about 3 inches apart. Bake for 8 minutes in the preheated oven, cookies should be light brown and set. Let cookies cool for 1 minute on cookie sheets before removing to cool on wire racks. Makes 3 dozen.
Mix soy sauce, sugar, oil, garlic, and onions in a large bowl. Set aside. Cut steak into strips and add to bowl. Cover and refrigerate for at least 1 hour but you can marinate overnight. Cook in wok or frying pan until brown, about 5 minutes. Add the sesame seeds and cook for additional 2 minutes. Serve with rice or noodles. Serves 4 servings.
SESAME PASTA CHICKEN SALAD (meat)
1 Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions. Serves 10.
© Eileen Goltz 2004