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86
FRIDAY, APRIL 26, 1991
Hold A Vegetarian
Picnic On Lag B'Omer
ETHEL G. HOFMAN
Special to The Jewish News
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I
n our house, Lag B'Omer
has always been a red-
letter day. It's one of the
few times during the Omer
season when marriages are
allowed to take place, and it's
also our wedding anniversary.
Lag B'Omer takes place
this year on May 2 (18th day
of Iyar, 5751). Many customs
are associated with the holi-
day but my favorite is that of
outdoor picnics and barbe-
ques. And what could be more
romantic than a picnic under
the stars, just for two. If you
have youngsters and/or a full-
time career outside the home,
this may take some strategic
planning. One suggestion is
to spread a quilt in the
backyard and dine alfresco
within sight and sound of the
house.
As for food, you can afford
to splurge on a few special in-
gredients when there's no hef-
ty restaurant bill at the end
of the evening. With a whole
new crop of local fruits and
vegetables just now hitting
the market, here's a vegetar-
ian feast for two to linger over
or, if you wish, invite another
couple and just double up on
ingredients.
Begin with bowls of ver-
mouth-flavored Red Potato
Gazpacho instead of the
tomato-based variety. With
asparagus in season, look for
the thin stemmed, which
should snap briskly when
bent, and tight-closed buds.
The main dish, Kuku, is a
baked herb omelet tradi-
tionally served in early
spring to celebrate the Ira-
nian New Year. Eat warm or
cold along with Giant Cheese
Crisps and Caponata, a
Sicilian vegetable relish. For
dessert, there is fresh fruit or,
for something more elaborate,
my friend Myra's Drunken
Berry Tarts, a simple but
deceptively rich chocolate
crust filled with liqueur-
soaked berries.
©1991 Ethel G. Hofman.
Ethel Hofman is a certified
home economist, syndicated
columnist and cookbook
editor.
RED POTATO
GAZPACHO
1 cup diced new red
potatoes, unpeeled
1 /2 cup water
1 /4 cup plain low-fat
yogurt
1 tablespoon mayonnaise
1 /2 cup milk
2 tablespoons dry
vermouth
1 teaspoon chopped
chives
salt and pepper to taste
Bring potatoes and water to
boil. Cover and cook 15
minutes or until tender.
Drain off liquid into a bowl
and combine with yogurt,
mayonnaise, milk and ver-
mouth. Stir in chives and
cooked potatoes. Correct
seasoning. Pour into spillproof
container. To serve hot: heat
through (do not boil) and pour
into a thermal container.
Serves 2.
GIANT CHEESE CRISPS
4 slices French bread,
about Y2 inch thick
1 tablespoon olive oil
2 tablespoons grated
Parmesan cheese
paprika
Preheat toaster oven to
350F. Brush bread on both
sides with oil. Arrange on
toaster oven tray and sprinkle
with Parmesan cheese and
then lightly with paprika.
Bake for 10 to 15 minutes un-
til golden at edges. Cool
before wrapping in foil.
ASPARAGUS WITH
TERIYAKI DRESSING
1 pound asparagus
1 /4 cup water
Dressing:
1 /4 cup tahini
3 tablespoons water from
cooked asparagus
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon teriyaki sauce
Garnish:
1 /2 hard-cooked egg, finely
chopped
Note: Tahini is sesame
paste, available in
supermarkets.
Place asparagus in shallow
microwavesafe dish and pour
1 /4 cup water over. Cover with
Continued on Page 88
.