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YOGURT-DILL
DIPPING SAUCE
1 cup plain Greek yogurt
3 Tbsp. chopped dill
1 Tbsp. Dijon mustard
1 Tbsp. lemon juice
'/2 tsp. ground cumin
sea salt and pepper to taste
Combine all the ingredients in a
small bowl. Chill until ready to use,
up to 1 day. Makes 11/2 cups.
BLUEBERRY CRUMB-
TOPPED PIE
Pie Crust (makes 1 bottom):
1'4 cup all-purpose flour
1/2 cup (1 stick) cold, unsalted
butter, cut into pieces
1/4 tsp. salt
2-3 Tbsp. ice water
Filling:
1 cup sugar
3 Tbsp. cornstarch
2 Tbsp. quick-cooking tapioca
'4 tsp. salt
8 cups blueberries
Crumb topping:
5 Tbsp. flour
2 Tbsp. oats (any kind)
5 Tbsp. butter, softened
'/3 cup chopped walnuts
2 Tbsp. sugar
1 tsp. ground cinnamon
Make crust: Combine flour, butter
and salt in the bowl of a food proces-
sor, and pulse to combine, or, if you
don't have a food processor, place in
a medium bowl, and break up the
butter into the flour with your fingers
or a pastry blender. With the motor
running, add water, a drop at a time,
until a crumbly dough is formed (the
dough should not be smooth), or add
water a bit at a time to the bowl, and
stir with a fork or your fingers until
a crumbly dough is formed. You may
not need all the water.
Remove dough to a lightly floured
surface, and knead for about 30 sec-
onds. Form into a ball, flatten slightly
and wrap in plastic wrap for 1 hour.
Make crumb topping: Combine all
ingredients in a medium bowl, and
stir well to break up the butter into
the mixture. Set aside.
Preheat oven to 400 degrees. Roll
out dough on a floured surface to a
13-inch round. Transfer to 9-inch
glass pie plate. Fold edge under, and
crimp the edges. Chill while you
make the filling.
Make filling: Place sugar, corn-
starch, tapioca and salt in a large
bowl, and whisk to combine. Add
blueberries, and toss well. Transfer
the filling to the pie shell.
Bake pie on a hot baking sheet
in the middle of the oven for 15
minutes. Reduce oven temperature
to 350 degrees, and continue to
bake for 20 minutes. Sprinkle the
crumb topping over, and bake for 25
minutes more until the topping is
golden. Cool completely before cut-
ting into wedges and serving. Makes
8 servings.
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Continued from page 46
synagogue, with her family in the
audience, and sadly noted that
Mm she had long fallen away from
Judaism. She said, For 10 years,
there was nothing. No ritual. No
W tradition. No community. I was
this new alone thing, a nomad in
the world. I was homeless."
(0) However, as the Memphis
Commercial Appeal reports, In
recent months, Goodwin has
been reclaiming old patches of
ritual, tradition and community.
She wants to live in a Jewish
home with a mezuzah in every
doorway. She wants to raise her
'completely hypothetical future
children' to be Jewish. She
hosted a Chanukah party. She's
made brisket and matzah ball
soup. She realized that a lot of
her friends are Jewish. 'We've
been shul shopping [in LA],' she
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All recipes © Annabel Cohen 2013; annabelonthemenu@gmail.com .
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said. 1 am a Jew. It took me
10 years to come back around
to that self-definition. I was
a Jew by birth, and now I'm a
Jew by choice. — For more, go to
YouTube.com , and search "Ginny
Goodwin Speaks at Temple
Israel."
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July 11 • 2013
49