Fresh Spring Fare for Shavuot2006-06-09 15:07:02
Reena is a non-profit social service agency dedicated to integrating individuals who have a developmental disability into the mainstream of society. Since its establishment in 1973, the agency has gained a well-deserved reputation for service innovation.
Reena will enable people with developmental disabilities to realize their full potential by forming lifelong partnership with individuals and their families within a framework of Jewish culture and values. Reena strives to create and maintain an environment that respects and promotes dignity, individuality, independence and freedom of choice.
Reena provides services to close to 1000 people who have a developmental disability and their families through residential supports, day and evening programs, counselling and therapy for individuals and family members, student training and community consultation, The Al & Faye Mintz Reena ElderHome, The Heather and Martin Goose Home for Young Adults with Autism, The Berg Family Home, and more.
What makes Reena truly unique is the emphasis on providing Judaic programming and a Jewish environment for its clients, enabling them to develop spiritually and feel a connection and sense of belonging to their roots, culture and community. However, Reena also encourages the expression of everyone's culture and religious roots, regardless of background or denomination.
All recipes here have been taken from the Reena Shavuot Recipe Booklet.
Strawberry and Melon Soup
Makes 6 servings
- 6 lbs of watermelon to yield 10 cups of flesh
- 1 pint strawberries, hulled and rinsed
- 1/2 cup sour cream
- 1/4 cup milk
- 3 tbsp superfine sugar, to taste
- 1 sprig mint, fresh
1. Cut the melon flesh into small chunks (discard the rind and paler green flesh. Remove the seeds. There should be about 10 cups (for 6 servings).
2. Use a blender or food processor to pure? the melon chunks and strawberries, three cups or so at a time. Pour into a large bowl. Stir in the sugar, sour cream, and milk. Chill for several hours. Garnish with mint when serving.
Grilled Salmon on a Bed of Greens
- 5 lbs salmon fillet, skinned
- 3/4 cup Dijon mustard
- 3/4 cup plain yogurt
- 1 cup vegetable oil
- 12 cups mixed salad greens
- sprigs of mint
- 4 tbsp Dijon mustard
- 4 tbsp raspberry vinegar
- 1 tbsp salt
- 4 cloves garlic, crushed
- 2 cups olive oil
1. Cut salmon into 25 portions weighing a little more than 3 ounces each, and place on cookie sheets. Combine mustard, yogurt, and oil. Spread 1 tbsp of mixture over each portion of salmon. Cover and refrigerate about 2 hours.
2. Cut greens in bite-size pieces, place in large bowls, cover, and refrigerate until a few hours before serving. Grill or broil salmon 4-5 minutes per side and cool to room temperature. Refrigerate, covered, up to 1 day before serving.
3. Combine vinaigrette ingredients until well blended. Just before serving, toss greens with raspberry vinaigrette. Spread on large platters. Place salmon over greens and garnish with mint sprigs.
Savory Vegetable Kugel
- 1/2 lb broad egg noodles
- 2 or 3 stalks broccoli
- 1/4 head cauliflower
- 1 tbsp vegetable oil
- 1 medium onion, peeled and chopped
- 1 cup mushrooms, sliced
- 1/2 tsp pressed garlic
- 1/2 lb part-skim ricotta cheese
- 1 cup shredded low-fat cheddar cheese
- 1/2 tsp dried mustard
1. Preheat oven to 350? F. Grease a 9 x 9-inch nonstick pan. Cook the noodles according to package directions and set aside.
2. Coarsely chop the broccoli and cauliflower. Steam the vegetables together for 4-5 minutes. Set aside to cool. Heat the oil in a skillet. Add the onion, mushrooms, and garlic. Saut? for 10 minutes.
3. In a large bowl, combine the noodles, broccoli, cauliflower, onion, mushrooms, ricotta cheese, 1/2 cup of the cheddar cheese and dry mustard. Toss to thoroughly incorporate. Place the mixture in the nonstick pan. Sprinkle the remaining cheddar cheese all over the top of the kugel. Bake for 30 minutes, or until the cheese bubbles and browns slightly.
- 1/3 cup butter
- 1/3 cup packed brown sugar
- 1 cup flour
- 1-2 cups chopped pecans or walnuts
- 1/4 cup sugar
- 8 oz cream cheese
- 1 egg
- 2 tbsp milk
- 1 tbsp lemon juice
- 1/2 tsp vanilla
1. Cream butter with brown sugar. Add flour and nuts. Mix until crumbs form. Save 1 cup and press the rest into an 8-inch square pan (or tart pan). Bake at 350? F for 12-15 minutes. Cool.
2. Blend sugar and cream cheese until smooth. Add egg, milk, lemon juice, and vanilla. Beat well. Spread over crust. Spread saved crumbs over the top. Bake at 350? F for 25 minutes. Cool and refrigerate.
Tips: Cheesecake can be cut in squares if made in square pan, or in wedges if made in tart or pie pan.