Charoset Bar

The past four years our Sisterhood has organized a Women's Seder.  We are lifted spiritually with learning, song and speakers as we approach the Passover holiday.  The evening also provides new ideas and recipes for us to incorporate into our own seders and the holiday week.  This year we were introduced to the very innovative Charoset bar-an assortment of ingredients to create our very own charoset.  It was a hit!  The charoset bar had suggestions of ingredients to mix that would resemble Italian charoset, Moroccan Charoset, and Egyptian Charoset just to name a few.  We created our own small samplings of charoset and compared our special mix with others.

I approached the Charoset bar excited to experiment, but hesitant to implement the idea. Every year I prepare the same menu, reluctant to steer away from tradition. I have two considerations when adding to the seder meal. First, I can't change my timing. Over the years, I perfected the dance that I  have with my small oven and a lot of guests. 

Second, food expectations and traditions. We all enjoy and associate a particular food with specific celebrations. I hesitate to change or eliminate a family /guest favorite.  Currently, I prepare the traditional Ashkenazic Charoset, one with nuts and one without.  Adding the Charoset bar allows everyone to make the traditional charoset or do some culinary experimenting.  Also, the timing of my seder should not be affected. So, I am trying itout this year. Who knows maybe the new traditional charoset will be created this Passover.

If you want to create your own charoset bar, here are some suggested ingredients (all are chopped or sliced):

Apples

Pears

Figs

Dates

Prunes

Raisins

Coconut
Walnuts
Pecans
Almonds
Pistachios
Apricot (dried)
Bananas
Lemons and oranges (for juicing)
Wine
Honey
Cinnamon
Ginger, ground
Matzah Meal

Happy Passover!

Christine

Welcome Kensington Caterers!

Last night, we were treated to a wonderful evening. We joined together at the annual Women's League Torah Fund Dinner to support Torah Fund and honor Arlene Bloom and Ruth Devine with the Chayai Olam and Kol Ishah Awards, respectfully. The prelude to the programming was an incredible inaugural dinner catered by Kensington Caterers. Kensington impressed those in attendance with beautiful presented and flavorful food.

Kensington Caterers Kosher division recently partnered with Adat Ari El to provide "exceptional kosher cuisine" using the highest quality of ingredients. They delivered what they promised. Beyond their kosher division, Kensington also manages on-site food service at the Rose Garden Cafe inside the California Science Center, as well as the Bullocks Tea Room in the Southwestern Law School.

Richard Mooney, co-owner, graciously agreed to give us the recipe to their Apple Cider and Orange dressing that accompanied the artfully presented salad (pictured below). The salad consisted of romaine hearts, placed within dark pumpernickel bread with grilled Granny Smith apples, pumpernickel croutons, candied almonds and Apple Cider and Orange dressing.

Welcome to the Adat Ari El community and we look forward to many meals to come!




To book Kensington Caterers for your next event or party, or view a sample list of kosher menu items, please visit Kensington's website: http://www.kensingtoncaterers.com/kosher.html




Apple Cider and Orange Dressing (Pareve)




1/3 cup Cider Vinegar (unfiltered)
½ cup Fresh Orange Juice
1 tablespoon Dijon Mustard
1 tablespoon Finely Minced Shallot
1 tablespoon Honey
½ teaspoon Salt
¼ teaspoon Pepper
1 cup Extra Virgin Olive Oil
¼ of a Granny Smith Green Apple, finely minced
Fresh chives

In a bowl, combine all ingredients, except olive oil and fresh apple.

Add the olive oil slowly while beating to create an emulsion.

Adjust seasoning as desired, adding more salt and/or pepper.

Add minced fresh apple to dressing.

Fresh chives can be added if desired.

Thanksgiving Cranberry Sauce and Cornbread Stuffing

Some people who live in Southern California may remember that many years ago we had a natural foods market called Mrs. Gooch’s (later bought by Whole Foods). When I was first learning to cook, I picked up a little booklet from Mrs. Gooch’s entitled simply, “Thanksgiving Dinner Menu.” I tried the recipes for cranberry sauce and cornbread stuffing, and they were so good and so easy that I have made them every year since then. For my family, Thanksgiving would not be the same without these simple but delicious dishes. This year, when I took out my now old and tattered copy of Mrs. Gooch’s Thanksgiving Dinner Menu, I thought it would be fun to share these recipes. I hope they will become well-loved classics in your house, as they have in mine. Happy Thanksgiving!

Marla

Cranberry Sauce (Pareve)

1 pound fresh cranberries
¼ cup water
¾ cup honey


Mix honey and water, add cranberries and cook over low heat until cranberries have cooked down (you will hear them pop). Pour into a bowl and refrigerate for at least 2 hours.




Cornbread Stuffing (Pareve)

1 small pan baked cornbread (any recipe will do. I follow the recipe on the cornmeal box substituting milk with soy milk)

1 small loaf whole wheat bread, cubed
1 ½ cups chopped celery
1 ½ cups chopped onion
3 cups vegetable broth, with 1 ½ sticks margarine melted in it
1 cup chopped mushrooms
1 teaspoon sugar
1 teaspoon sage
1 teaspoon poultry seasoning
1 ½ teaspoons salt


Preheat oven to 350 degrees.

Crumble the cornbread in a large bowl and add all the remaining ingredients. Mix well.

Stuff your turkey, or place in a well-oiled 9x13 pan.


Bake for 30-45 minutes covered, then 15 minutes uncovered.

Indian Summer Strawberry Shortcakes

The stacks of cake mixes in our pantry have been calling our names for some time, but Emily(my youngest teenage daughter who loves to bake) and I just can't bring ourselves to make yet another plain vanilla cake. It's technically Fall in most part of the United States, however, those of us in the western region of the United States are once again preparing for a week of 9o to 103 degree weather. Its an Indian Summer out here ya'll ( I can say ya'll "cause I'm from Texas)! Indian Summer Strawberry Shortcakes are a great solution for this cake mix dilemma and the scorching temps. Simple, easy, and refreshing, these mini cakes will be your favorite dessert recipe. The last of the the juicy, red strawberries are showcasing the produce sections on the Pacific Coast. So run, don't walk and capture the lasting memories of summer with this yummy recipe.

Have Fun Ya'll,

Lena



Indian Summer Strawberry Shortcake (Dairy)

2 quarts fresh strawberries, chopped
¼ cup powdered sugar
1 package (about 18 ounces) yellow/white cake mix
1 cup non-fat vanilla Greek yogurt
3 eggs
½ cup vegetable oil
1 teaspoon vanilla
2-3 tablespoon Balsamic Vinegar (or to taste) *
Whipped Cream

1. Preheat oven to 350°F. Place paper cupcake liners in 24 standard (2 1/2- inch) muffin cups.
2. Combine strawberries, sugar, and balsamic vinegar in medium bowl. Cover; refrigerate until needed.
3. Beat cake mix, yogurt, eggs, oil, and vanilla in large bowl with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes or until well blended. Spoon batter into prepared muffin cups, filling two-thirds full.
4. Bake 15-20 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes in pans on wire racks. Transfer to wire racks to cool completely.
5. Cut each cupcake into four pieces and place on small plate. Top with strawberry mixture and whipped cream.

Variations:

Replace non-fat vanilla Greek yogurt with sour cream.

Balsamic vinegar can be omitted.

Replace 3 eggs with 1/3 cup egg whites plus 1 egg.

Whipped cream can be replaced by whipped topping.

* When you combine the strawberries with the powdered sugar and the balsamic vinegar a lovely syrup results. If you want that syrup to have a stronger balsamic flavor, add more than the recipe recommends. The syrup will be a bit thinner and more plentiful. Its really a personal choice here. No right or wrong!