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Heritage Florida Jewish News
Fern Park , Florida
May 22, 2009     Heritage Florida Jewish News
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May 22, 2009

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HERITAGE FLORIDA JEWISH NEWS, MAY 22, 2009 PAGE ! 3A By Louise Fiszer j. the jewish news weekly of northern california In the warm days ahead, dining al fresco is one of life's great pleasures. 3:he following menu allows cooks to enjoy the outdoors with their guests, as all of the dishes are made in advance and served cold or at room temperature. Sometime I let my impatience get in the way of good judg- ment, and the weather just won't cooperate. Of course, there can be no guarantee of sunny skies, so I plan accordingly--in case of a rainout it becomes a moveable feast to be enjoyed around the dining room or kitchen table. Golden tomato and pepper soup with a garnish of snipped chives starts the meal. For the main course, a hot-sweet ctirried salmon salad with mangoes. No vegetable evokes springtime more than asparagus, and coupling it with sweet, crunchy sugar snap peas makes a tasty, bright salad. A cheese tray with breads and crackers serves as a good accompaniment. Chilled Golden Tomato and Pepper Soup Serves 6 4 Tbs. olive oil 2 cloves garlic, minced 1/2 onion, chopped 4 golden bell peppers, seeded and chopped 3 golden tomatoes, seeded and chopped 8 basil leaves pinch of thyme 6 cups vegetable stock 1/2 cup cream or yogurt 2 Tbs, sherry vinegar salt and pepper 1/2 cup chopped chives In medium saucepan heat oil. Cook garlic, onion, peppers, tomatoes, basil and thyme, partially covered until soft, about 10 minutes. Add stock, bring to a boil and simmer, about 15 minutes. Puree in food processor or blender with cream. Allow to cool and refrigerate until chilled. Stir in vinegar just before serving, salt and pepper to taste and garnish with chives. Curried Salmon Salad Serves 6-8 5 cups cooked salmon, cut into 1-inch cubes 4 stalks celery, thinly sliced 2 small mangoes, cut into I inch cubes I bunch green onions, thinly sliced 3/4 cup unsweetened shredded coconut 1/4 cup mayonnaise warm 1/2 cup chopped parsley ] Tbs. curry powder 1/4 cup peach or mango chutney 2 Tbs. fresh lemon juice salt and pepper 6 cups mixed greens additional parsley for garnish In large bowl combine salmon, celery, mangoes, green onions and 1/2 cup coconut. To make dressing, combine mayonnaise, parsley, curry powder, chutney and lemon juice. Toss with salmon mixture. Salt and pepper to taste. Line serving platter with greens and mound chicken salad over them. Sprinkle with remaining coconut and parsley. Asparagus and Snap Pea Salad Serves 6-8 Dressing I tsp. sweet-hot mustard 2 Tbs. fresh lemon juice 1 Tbs. white wine vinegar 1/4 tsp. fresh tarragon leaves, minced 1/2 tsp. salt Dishes on page 19A your