Recipes for Shabbat
We are lucky to have 3
types of avocados available in today's marketplace. The Mexican type
(semitropical) produces small fruits with thin shiny purple
skin when ripe. The Guatemalan type (subtropical) yields medium
pear- shaped fruits which are first green,
turning purple-black or coppery-purple when
ripe, with a typically tough shell. Finally there is the West Indian type
(tropical) which produces enormous fruits that can weigh up to 2
pounds. Avocados are available year round and
the Hass, the best known commercial variety, is
a hybrid of the Mexican and the Guatemalan types You
want to choose an avocado that yields to gentle pressure and then store it
in the refrigerator for several days. If an avocado is too firm you
can ripen it at room temperature or more
quickly, in a paper bag with a
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. Finally, before we get to the recipes you should know that the avocado doesn't soften/ripen on the tree and a hard avocado is still a good avocado. However if it's soft at the store don't buy it unless you're going to use it as soon as you get home.
Drain olives well and cut crosswise into
1/8-inch-thick slices. Halve, pit, and peel
avocado and finely chop avocado and bell pepper. In a bowl combine the
olives, avocado, bell pepper, cilantro, onion, and lime juice and mix to
combine. Preheat broiler. Put tortillas on a large baking sheet and brush
tops with oil. Broil the tortillas 2 to 4 inches from heat until pale
golden, about 45 seconds. Turn tortillas over and broil until pale golden.
Sprinkle tortillas evenly with pepper Jack and broil until cheese is
melted and bubbling, about 30 seconds. Remove the tortillas from the heat
and divide the olive mixture among tortillas.
Cut the tortillas into 4 wedges and serve immediately.
Blanch ears of corn in boiling water for 3 minutes,
drain, and cool under
Peel the avocado and slice it lengthwise into 1/2
inch-thick strips. Coat the avocado with lemon juice, and refrigerate it
until it's well chilled. In a large mixing bowl,
combine the green onions, water chestnuts, olives, chicken and rice. Toss
gently just until mixed and then set it aside. In another bowl combine the
vinegar, mustard, oil, sugar, and parsley. Whisk together vigorously until
completely combined. Just before your are ready to serve
add the avocado slices to the chicken and rice mixture. Pour the
dressing over the rice mixture and toss gently
to combine thoroughly. Place the salad in a
serving bowl decorate the top with the cherry tomatoes and then
sprinkled the top with the toasted almonds. Serves 4.
In a blender combine the avocado, vinegar, garlic,
honey, oregano, cumin, salt and pepper.
Pulse until everything is coarsely chopped. Slowly add 1/2
C of vegetable oil while the motor is running. Continue to add oil
until the taste is to your liking. Add
more salt and pepper to taste. Makes approx. 1 1/4 cup. This recipe can be
doubled or tripled.
Combine all the ingredients together in a large bowl
and mix to combine.
In a small bowl, whisk the mayonnaise, ketchup, sugar, lemon juice, paprika, and pepper together. Stir in the chives and set aside. Arrange the watercress on 4 individual serving plates. Place apple, avocado, hearts of palm on top. Sprinkle with walnuts and drizzle with dressing. Evenly sprinkle dressing over salad and serve. Serves 4.
© Eileen Goltz 2002