COOKING
111 ■ 111•• ■ 1111111111•111
Healthful Sephardic
New Year Feast
LESLYE MICHLIN BORDEN
Special to The Jewish News
R
6 cups
sliced cooked yams
2 medium oranges, pared &
3 tablespoons
sliced
V4
FLEISCHMANN'S Sweet
cup firmly packed brown
Unsalted Margarine, melted
sugar
V4 cup chopped
Yz
walnuts
cup orange juice
Orange slices for garnish,
optional
Arrange halt
of yams in
greased 1V2 quart
of orange slices;
casserole.
sprinkle with 2 tablespoons
Top with half
layers. Combine orange
juice and margarine; brown sua Repeat
Lure. Sprinkle with
Pour
g yam
walnuts.
over
Bake at 3
mix-
25°F for 50 to 60 minutes,
yams o ccasional
25F ly until
orange
sauce
over
orange slices, if
desired. yams are done. Garnish with
additional
I
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Complete Planning
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FLOREEN HALPERN
66
FRIDAY, SEPTEMBER 22, 1989
353•8985
Call The Jewish News
354.6060
osh Hashanah, which
begins next Friday
night, is the sweetest
holiday on the Jewish calen-
dar. Both at the synagogue
and at home, hopes for a
"sweet” new year are express-
ed in the foods traditionally
eaten, most notably honey,
challah, gefilte fish, chicken
soup, tzimmes and apple cake.
But for the health conscious
who want to begin the year
healthfully, there are in-
teresting and exotic
alternatives.
If you plan your menu
carefully and observe some of
the suggestions in the recipes
that follow, your menu can be
as exciting and exotic as the
traditional one, but without
the customery fat and
cholesterol. It just takes plan-
ning and care.
The first order of business is
selecting a bread recipe like
Khboz, a Sephardic bread
that does not contain eggs or
oil, as do the traditional
challah crowns. Honey is us-
ed to start the yeast and
sesame seeds are sprinkled
over the top for a festive ap-
pearance. The recipe, which
makes two loaves, can be
doubled so you will have what
you need to celebrate for both
nights appropriately.
For appetizers, serve a selec-
tion of Moroccan and other
Sephardic salads. Sweet car-
rot salad is reminiscent of old
fashioned tzimmes. Again,
you can use honey instead of
sugar in the dressing.
Marinated beet salad is a
wonderful dish which tastes
like an exotic borscht. Round
out the eye-appealing platter
with a mixture of fresh
vegetables — diced ripe
tomatoes, bell peppers and
onions. Use the Khboz to sop
up the flavorful juices.
For your entree, poach firm-
fleshed white fish — halibut
or sea bass are good choices.
Fish, like many of the foods
eaten on Rosh Hashanah has
symbolic significance. In-
Genesis, fish represents fer-
tility and immortality, fitting
themes for a new year
celebration. The numerical
value of the letters of the
Hebrew word for fish, dag,
adds up to seven, important
since the Sabbath occurs on
the seventh day and Rosh
Hashanah begins on the
seventh month of the year.
Surround the fish with slic-
ed new potatoes seasoned
with olive oil, garlic and
green onions and seven brais-
ed vegetables. Pick seven of
your family's favorites. Make
sure to include one that you
haven't served yet this
season, like butternut squash
or leeks, so that you make an
even more dramatic state-
ment about the "newness" of
the year. This dish prepares
easily — just braise and serve!
Besides being attractive, the
dish is an excellent way of in-
creasing fiber and reducing
fat consumption.
Finish the meal off with a
basket of dates, other dried
fruits and nuts. If the meal
just wont feel complete
without some sort of baked
"treat" try serving another
Sephardic specialty, Briates,
filo leaves stuffed with
ground almonds. Pour honey
over them, hot from the oven
and let soak overnight. Even
though they are a relatively
healthy dessert with no
cholesterol, they do contain a
hefty tablespoon of margarine
each. Wash all this down with
glasses of hot mint tea and
your holiday meal, full of
hope for a sweet new year,
will be complete! L'shanah
tovah tikosevu. May you be
inscribed for a happy new
year!
MOROCCAN BREAD
(KHBOZ)
1 pkg. dry yeast
1 /4 c. very warm water
(115 degrees)
1 tsp. sugar (or honey)
4% c. unbleached flour
2 tsp. salt
1% c. lukewarm water
1 tsp. anise seeds
3 tbsp. sesame seeds
(optional)
cornmeal
1 egg white, beaten
In a small bowl, combine
the yeast, warm water and
sugar. Let mixture stand 2
minutes, then stir. Let sit un-
til the years is bubbly and
doubles in volume.
Place 4 c. of flour and anise
seeds in large mixing bowl.
Add bubbling yeast mixture
and enough lukewarm water
to form a stiff dough. Rub the
remaining flour into your
pastry cloth. Turn the dough
out onto the prepared cloth