SC - OOP - the other direction: Fw: hanukkah food? + recipes
Seton1355 at aol.com
Seton1355 at aol.com
Sat Dec 4 13:34:43 PST 1999
I got this from an Israeli on my Jewish food NG. I have snipped the email
addys and names for privacy, but thought you enjoy the recipes & info...
Phillipa Seton
> Here's something interesting from today's Ha'aretz Magazine; column by
Daniel Rogov:
>
> "What is not as well known is that in addition to being famous for their
> bravery, the Maccabees were also fond of dining. Although they were
opposed to
> over-indulgence, the Maccabees were convinced that moral as well as
physical
> strength was closely linked to the foods which one ate. Great care was
taken not
> to overcook the raw ingredients, thus drawing out the natural flavors of
the
> food. Even in times of battle, several soldiers were assigned the task of
> seeking out the freshest and best foods available.
>
> "The Maccabees were neither great nor original chefs, but they cooked with
far
> more delicacy than was usual two thousand years ago. So highly esteemed
are some
> of their dishes that many have survived to this day, albeit in somewhat
> modernized form. Any of the creations below might well have appeared on
the
> tables of the Maccabees. Each of the recipes is designed to serve 4 to 6
> people."
>
> How they would have made ices is beyond me ... ;-)
>
> Ruth
>
> Mushrooms on Vine Leaves
> ~~~~~~~~~~~~~~~~~~~~~~~~
> 1/2 kilo [1 lb.] large champignon mushrooms
> salt and pepper to taste
> 225 gr. [8 oz.] vine leaves, washed and dried on toweling
> 1/2 cup olive oil
> 2 - 3 cloves garlic, chopped
> 1/2 cup breadcrumbs
>
> Clean the mushrooms, separating the heavier stems and setting them aside
for
> later use. Sprinkle the mushroom caps with salt and let stand for 20
minutes.
> Drain whatever water has accumulated in the caps and place in an oven that
has
> been preheated to 150 degrees Celsius (300 Fahrenheit) for 2 - 3 minutes
to dry.
>
> Lightly coat the bottom of a shallow flameproof casserole dish with olive
oil
> and on this place the vine leaves. Over the leaves pour all but 1 Tbsp. of
the
> olive oil and heat over a low flame until the oil is hot but not boiling.
Add
> the mushrooms, hollow side up, cover and place in an oven that has been
> preheated to 180 degrees Celsius (350 Fahrenheit). Leave the casserole in
the
> oven for 30 minutes.
>
> While the mushroom caps are in the oven, chop the stems coarsely. In a
heavy
> skillet heat the remaining olive oil and in this saute together the garlic
and
> chopped stems. When all of the oil has been absorbed, add the breadcrumbs
and
> salt and pepper to taste. Mix together well. After the caps have cooked
for 30
> minutes, stuff them with this filling and cook, uncovered, for another 10
> minutes. Serve very hot in the dish in which the mushrooms were prepared.
>
> Chicken with Figs
> ~~~~~~~~~~~~~~~~~
> 1/2 cup cider vinegar
> 3/4 cup sugar
> 1 stick cinnamon
> 1 slice lemon
> 1/2 kilo [1 lb.] fresh figs
> 1/2 cup dry or semi-dry white wine
> the peel of 1/2 lemon
> 2 - 3 Tbsp. chicken fat
> 1/4 cup pastrami, torn into small bits
> 1 Tbsp. olive oil
> 1 chicken, about 1 1/2 kilos [3 lb.+], cut in convenient serving pieces
> 1/4 cup beef stock
> salt and pepper to taste
>
> In a saucepan combine the vinegar, sugar, lemon slice and cinnamon with
3/4 cup
> of water. Bring to the boil, reduce the flame and simmer for 5 minutes.
Add the
> figs, return to the boil, again reduce the flame and let simmer 10 minutes
> longer. Cover and let stand 2 - 3 hours. Drain and discard the lemon and
> cinnamon.
>
> Transfer the figs to a bowl and pour over the wine and lemon peel.
>
> In a large shallow flameproof casserole heat the chicken fat over a low
flame
> and in this fry the pastrami until crisp. Remove and reserve the pastrami
bits.
> Add the olive oil, heat through and in this, saute the chicken until
golden on
> all sides. Increase to a medium-high flame and, stirring constantly, add
the
> wine in which the figs were soaking. Boil until the wine is reduced to a
> syrup-like consistency. Transfer to an oven that has been preheated to 180
> Celsius (350 Fahrenheit) and cook, uncovered, for 20 minutes, adding water
only
> if the casserole becomes overly dry. Return the casserole to the top of
the
> stove, pour in the beef stock and figs, cover and cook 10 minutes longer.
> Discard the lemon peel and serving piping hot.
>
> Pomegranate Ices
> ~~~~~~~~~~~~~~~~
> 1 cup sugar
> 1 cup pomegranate seeds, lightly crushed
> 6 Tbsp. lemon juice
> mint leaves for garnish
>
> To a saucepan with 4 cups of water add the sugar and boil for 5 - 6
minutes,
> stirring regularly. Remove from the flame and let cool. Refrigerate until
the
> syrup is lightly chilled and then add the pomegranate seeds and lemon
juice.
> Pour the mixture into ice cube trays and place in the freezer.
>
> When the mixture is half frozen, stir well and then stir again every half
hour
> until you have stirred the mixture 4 times in all. Pour the mixture into
> individual sherbet or dessert cups and let freeze solid. Transfer to the
regular
> refrigeration compartment about 10 minutes before serving, and serve
garnished
> with mint leaves. (Obviously, freezers did not exist 2,000 years ago
during the
> days of the Maccabees and this dish was made by placing the mixture in a
> hollowed out block of ice, surrounding it with several other blocks and
then
> serving it when it was on the verge of being frozen)
>
> ____________________________________________________
>
> rec.food.cuisine.jewish recipe archives
> <http://www.cyber-kitchen.com/rfcj>
> ____________________________________________________
>
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