Chilled Cherry Soup

Last Updated on Thursday, 24 May 2012 03:44 Written by Flax Monday, 21 May 2012 12:51

While Rabbinical lore, promotes dining on meat and wine on the Sabbath and Holidays- as a means to elevating the joy of the day,  it is actually preferable to eat dairy on Shavuot.  Traditional Jewish foods for Shavuot include the Hungarian blintz, stuffed with sweet and sour delicacies, and of course, the obligatory cheese cake for dessert.  While blintzes are an extremely time consuming dish to make, not all delicious foods need to be labor intensive.  To stay with the Hungarian theme, I recommend No-Work Chilled Hungarian Cherry Soup as a first course.

Hungarian Cherry Soup is very appropriate for Israel at this time of year as we are now at the peak of our very short lived cherry season.  Should you have your own cherry tree, have willing child labor, or just enjoy pitting the cherries yourself, then definitely make a cherry soup from scratch.  If the above conditions do not apply to you, then follow the easy and delicious short-cut recipe below.

I like to serve this dish for lunch, it makes an easy transition for groggy people (who stayed awake all night studying) to start their day.  Likewise, this dish can be used as an easy, gluten-free dessert.

Ingredients:

  • 2  jars pitted sour cherries, with their juice. (1.5 kilo)  OR 1.5 kilo fresh red cherries, stemmed and pitted.
  • 1 tsp cinnamon or allspice
  • 1/4 tsp ground ginger
  • 1 container of cream, 15% (or 1 cup soy milk)
  • 1/4 cup Emerald Riesling (optional)

Add the wine and the jars of cherries, with their juice, to a soup tureen.   In a small bowl, whisk together the cream and 1⁄4 cup of cherry liquid and the spices.  Chill the soup.  Serve cold.

If you are using fresh cherries, stem and pit the cherries, cook them in a saucepan with 4 cups of water, a pinch of salt,  and 1/4 cup of sugar, for thirty minutes or until soft.  Add the cream, wine,  and spices, and refrigerate for four hours.

SERVES 4 – 6

Tip:  Refrigerate the jars of cherries and then combine the ingredients before serving.

Sima Herzfeld Navon is a Nutritional Healer and she teaches Healthy Cooking Classes.

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Recipe for the Morning After

Last Updated on Wednesday, 7 March 2012 10:28 Written by Flax Wednesday, 7 March 2012 10:28

Kongnamulguk, or sprout soup as we say in English, is one of Korea’s national dishes.  It is a  a very healthy and nutritious soup that is really more of a meal than a first course.  Besides being a great cure for a cold, this soup is touted for it’s hangover curing abilities.  Sprouts, the main ingredient in this soup, contain aspartic acid, shown to be useful in curing a hangover.

This dish is very simple, it takes about five minutes of preparation time and another thirty minutes of cooking time.  The soup is served  accompanied by brown rice and kimchee (spicy Korean pickles).  If  you are not a food perfectionist, you can replace the kimchee with sauerkraut or any pickled vegetables.  Just spice up whatever pickles you already have in the house by adding some chilli peppers and ginger and call it kimchee.

Ingredients:

  • sesame oil
  • 4 cloves garlic, finely chopped
  • 1 onion, sliced
  • 1 chilli pepper, finely chopped
  • 6 cups water
  • 1 package mung bean sprouts
  • 1 large piece of kombu (seaweed)
  • 3 scallions, sliced on an angle into small pieces
  • soy sauce
  • hot chilli flakes
  • 11/2 cups cooked brown rice

Saute the garlic, onion, and chilli pepper in the sesame oil.  Add the water and bring to a boil.  Simmer for five minutes.  Add the sprouts and simmer for fifteen minutes more.  Add the scallions and remove from the flame.

Place the rice, soy sauce, kimchee (pickles) and chilli pepper on the table.  Ladle the soup into bowls and add the remaining ingredients at the table.

Serves 6.

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Orange With a Twist

Last Updated on Thursday, 1 March 2012 03:12 Written by Flax Thursday, 1 March 2012 02:54

This soup, based on a variety of orange vegetables is unique due to the variety of spices it encompasses.  Orange vegetables, sweet in flavor are very to the spleen and are wonderful for anyone who suffers from digestive issues.  The combination of warming and invigorating spices that are used in the recipe below are also meant to help to improve the digestive system.

Ingredients:

  • olive oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1″ ginger root, grated
  • 1 butternut squash, chopped
  • 5 carrots, chopped
  • 1 sweet potato,  chopped
  • 2 stalks celery, chopped
  • 4 liters water
  • juice of 2 lemons
  • 1/4 cup pine nuts
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1 tsp allspice
  • salt and pepper
  • chopped coriander for garnish

Heat the olive oil in a large soup pot.  Saute the onion until it turns translucent, add the garlic, ginger, and spices and saute for two minutes more.   Add the water, bring to a boil, and then add the remaining ingredients.  Simmer on a low flame for one hour.  Puree, garnish with the chopped coriander, and serve hot.

Serves 8-10.

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