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Inspired by Jewish
cuisines from around the globe plus a diverse palette of other ethnic
flavours, Jeff Nathan captures the spirit of Jewish cooking while exploring
a whole world of sophisticated flavours. His recipes observe the laws of
Kashruth, while setting a new standard for kosher cuisine with his inventive
dishes and outstanding presentations.
You'll find lots of valuable
cooking tips from this extremely creative chef, who is also the host of the
top-rated PBS show, New Jewish Cuisine. (Unfortunately the show is not available
in Canada.)
He is the executive chef and
co-owner of Abigael's in New York City, which serves new Jewish cuisine -
elegant and delicious renditions of ethnic food from all over the world. Jeff
Nathan wants his customers to think of Abigael's not as a Kosher restaurant, but
as a great restaurant that just happens to be kosher.
Adventures
in Jewish Cooking includes an innovative offering of year-round menus for
the major Jewish holidays, including two creative menus that are perfect for
your Passover Seders. There are mouthwatering colour photographs that almost
leap off the page, including Gefilte Fish Terrine with Carrot and Beet Salads,
Sephardic Chicken Soup with Sofrito and Saffron Matzo Balls, and Passover Banana
Cake with Strawberry-Marsala Compote. The book includes many recipes for
Abigael's most famous dishes, presented exactly as they are served at the
restaurant.. No doubt about it, you'll just have to add this book to your
cookbook collection!
MANGO-DATE
HAROSET
On the Passover plate,
haroset may represent the mortar and bricks the Hebrews used to build the
Egyptian pyramids, but that doesn't mean it should look like mud, according to
Jeffrey Nathan. His haroset has a bright golden color (thank you, mangoes) and
an intriguing exotic flavor that everyone at the table will enjoy - even those
picky eaters who have been spreading the same haroset on their matzo for the
last few decades.
1/2 cup
walnut pieces
1/3 cup pecan halves
1 tsp. ground cinnamon
3 tbsp. sugar
1 tsp. peeled, shredded, minced fresh ginger (use the large holes on a box
grater)
2 ripe mangoes, peeled, seeded and cut into 1/4-inch dice
2/3 cup seedless red grapes, quartered
1/2 cup pitted dates, cut into 1/4-inch dice
1/2 cup sweet white wine
2 tsp. fresh lemon juice
1. Roughly chop walnuts,
pecans and cinnamon in a food processor along with sugar and ginger. Transfer
chopped nut mixture to a medium bowl.
2. Stir in mangoes, grapes
and dates. Gently stir in wine and lemon juice. Cover with plastic wrap and
refrigerate to blend flavors, about 2 hours. (Can be made up to 1 day ahead.)
Makes 3
1/2 cups
ACORN SQUASH
WITH GINGER-ORANGE GLAZE
The orange and ginger essence
gives this under-utilized vegetable a flavor that is incredible. You can also
serve it with roast chicken.
2/3 cup
orange marmalade
2 tbsp. peeled and minced fresh ginger
1 tbsp. dry white wine
1 tbsp. fresh lemon juice
1/8 tsp. freshly grated nutmeg
Two 1 1/2-pound acorn squashes, halved lengthwise, seeds removed, flesh pierced
well with a fork
3 tbsp. unsweetened coconut flakes, toasted (see Note)
1. Position a rack in the
center of the oven and preheat oven to 350 degrees F. Lightly oil an aluminum
foil-lined baking sheet.
2. Bring marmalade, ginger,
wine, lemon juice and nutmeg to a boil over medium heat, stirring often. Brush
the cut side of the squash with a light coating of the glaze, reserving
remaining glaze. Place the squash, glazed side down, on the baking sheet. Bake
until the squash is tender when pierced with a meat fork, 40 to 45 minutes.
3. Cut each squash in half
lengthwise to make two wedges. Return the squash to baking sheet, cut sides up.
Brush generously with remaining glaze. Bake to set the glaze, about 5 minutes.
4. Transfer to a serving
platter and sprinkle with toasted coconut. Serve hot.
Makes 6 to
8 servings.
Note:
To toast coconut, spread on a baking sheet and bake in a preheated 350 degree
oven, stirring often, until toasted, 3 to 5 minutes. They tend to brown quickly,
so keep an eye on them. |
