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ETHEL HOFMAN
Special to The Jewish News
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ith children graduated
from college and settled
in jobs all over the coun-
try, you'd think that
Shabbat dinner might be lonely for
empty nesters. Not so for the Hofmans
and Saltzmans. Through years of syna-
gogue activities and carpools, Shabbat
dinner has become a comfortable tradi-
tion for us and our longtime friends.
That doesn't mean a regular Friday
night commitment. Usually, it's a
Thursday telephone call to check on
each other's plans and, if convenient,
decide on what each couple should
bring. For Jackie Saltzman, it's a quick
trip to the farmers' market for vegeta-
bles and maybe a roaster to pop into
the oven an hour before Shabbat.
The menu below is typical for our
spur-of-the-moment dinner for four
empty nesters. Soup starts out with a jar
of borscht. With chicken as the main
dish, transformation from store-bought
cooked to home style is as simple as
sprinkling almonds and raisins over
and/or stuffing a cut-up lemon or
orange into the cavity. Wrap in foil and
heat through. Quick, easy and tasty.
Salad in a bag is another time saver.
But be sure to rinse thoroughly in cold
water first, then let stand in a colander
for a few minutes to drain.
Couscous is a marvelous side dish
that needs no cooking. Prepare accord-
ing to package directions.
Personalize by adding spices, fresh
herbs or cooked vegetables. Or even
quicker, pick up a bag of frozen potato
latkes, brush with olive oil and crisp in
a 400 F oven, turning to nicely brown
both sides.
Unbelievably simple, Warm Cherry
Pie Compote is a hit. I like to use the
Comstock Premium brand that has lots
of fruit, but any pie filling will do. Serve
in dessert dishes or spoon over sliced
pound cake or angel food cake. It's an
impressive ending to an easy and deli-
cious Shabbat dinner with good friends.
Suggested wines: Medium-bodied
Cabernet Sauvignon from Hagafen
Cellars in the Napa Valley or for a
lighter wine, try their White Zinfandel.
BEET AND MUSHROOM
BORSCHT (PAREVE)
2 cups sliced mushrooms
3 scallions, sliced thinly
1 tablespoon vegetable oil
1 (32-ounce) jar beet borscht
In saucepan, saute mushrooms and scal-
lions in oil over medium heat. Add beet
borscht. Heat through. Serve hot with
garlic croutons. Serves 4-5.
GARLIC CROUTONS (PAREVE)
10 slices (1/2-inch thick) French
bread
2 tablespoons olive oil
Garlic powder
Paprika
Preheat broiler. Arrange bread on a bak-
ing sheet. Brush with oil, sprinkle light-
ly with garlic powder and paprika. Place
under broiler for 3 minutes or until
beginning to brown. Watch carefully.
Makes 10 pieces.
HOME-STYLE ROAST CHICKEN
(MEAT)
1 cooked barbecued or roast chicken
1 lemon quartered
1/3 cup raisins
1/4 cup slivered almonds
Preheat oven to 350E Line a baking
pan with foil with a generous overlap
(enough to cover chicken tightly). Place
chicken in the prepared baking pan.
Insert lemon in the cavity. Sprinkle top
of chicken with raisins and almonds.
Bring the foil toward center and pinch
to seal. Bake in preheated oven for 30
minutes until heated through. Serves 4.
PEPPERED CHILEAN BASS
(PAREVE)
about 1 1/4 pounds Chilean bass
fillet, cut in 4 pieces
3 tablespoons olive oil
1 tablespoon lemon pepper seasoning
Preheat broiler. Spray a broiler pan with
non-stick vegetable spray. Place fish on
prepared pan. Brush generously with
olive oil. Sprinkle with lemon pepper
seasoning. Turn and repeat with oil and
lemon pepper seasoning.
Broil for 4 minutes or until begin-
ning to brown. Cover tightly with foil,
place pan on center rack and turn heat
to 425F. Continue cooking 3 - 4 min-
utes longer or until flakes are opaque
when separated with sharp knife. Serve
topped with a spoonful of Caper Salsa.
Serves 4.
CAPER SALSA (PAREVE)
2 tablespoons capers, drained
1/4 cup mild tomato salsa
1/4 cup diced cucumber
Wash. capers to remove excess salt. Stir
into salsa and cucumbers. Serve at room
temperature. Serves 4.
SHABBAT on page 132