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‘A hearty appetite’ from Hadassah
Black Forest Trifle offers cooks an easy recipe to make with children. Chunks of cake are layered with pudding, pie filling and whipped cream then garnished with maraschino cherries. | Dan Luedert~Sun-Times Media
Salmon with Mango Chili Salsa
This recipe, submitted by Sharon Rosenstein of Morton Grove, pairs marinated grilled salmon with a salsa whose fruity base is tempered by a hint of heat.
Mango Chili Salsa
1 mango, peeled, seeded and diced 2 green onions, sliced 1 jalapeno pepper, minced 1 lime, juiced
1/2 red pepper, diced
Mix all ingredients. Let set for an hour.
Salmon
4 (8-oz.) salmon fillets 2 limes, juiced 3 tablespoons olive oil Salt and pepper, to taste
Serves 4.
Article Extras
Updated: May 9, 2012 2:50PM
With two successful cookbooks in its past, the North Boundary chapter of Hadassah has published a third, B’te Avon III, Tasteful Treasures from North Boundary Hadassah.
The book, which took three years to produce, was officially introduced at the Fall Fashion Show in November.
“This one is geared for young singles, brides who want traditional Jewish recipes as well as modern ones,” said Jan Katz of Deerfield, who co-edited the book along with Judi Steinberg of Northbrook and Sharon Rosenstein of Morton Grove.
“We tried to make this one more modern,” added Steinberg. “With fewer ingredients and recipes with quinoa and farro.”
In Hebrew, B’te Avon means “hearty appetite,” and the book notes that, the phrase “is said to all those at the table before enjoying a sumptuous meal.”
And cooks looking for sumptuous recipes will not be disappointed. The cookbook includes an impressive 660 recipes, each one labeled meat, dairy or parve (neutral) to help with menu planning. Members of the North Boundary chapter submitted all recipes.
The group includes some excellent cooks, Katz said.
“You see a recipe by Bobbie Levin, who’s a wonderful cook and you know there won’t be any mistakes and it will taste good,” said Katz.
While the book is targeted to Jewish cooks, anyone who enjoys tasty food will find something in here for inspiration. Apricot Glazed Chicken by Barbara Epstein of Glenview can be assembled in the morning to marinate and cooked in time for dinner. Salmon with Mango Chili Salsa by Sharon Rosenstein provides a delicious salsa with a bit of heat.
Lots to like
Besides the usual categories of recipes (appetizers, meat, desserts, etc.), the book includes a chapter on microwave and slow cooker. A 3-Minute Chocolate Mug Cake can be ready in, well, 3 minutes. Orange-Cranberry Turkey Fettuccine by Rosenstein cooks in a slow cooker for four hours.
Another chapter, Holidays, offers ideas for traditional Jewish menus including nine recipes for gefilte fish and matzo ball options. Four challah recipes include regular, bread machine and food processor options while a fourth adds apples.
Readers have their choice of 12 kugels, one with cherry, one with apricot, some savory, some sweet. A sub chapter, Kids’ Kitchen, includes recipes for younger cooks, such as Hamen to Go, by Jordan Dakoff.
Epstein and Arlene Levin of Highland Park prepared the suggested menus and wine pairings for Jewish and other holidays.
Fundraiser
Although written to offer some guidance to young cooks (and to share recipes with others), the book’s real goal is to provide funds for Youth Services, specifically Hadassah College Jerusalem, Youth Aliyah and Young Judea. A group of sponsors generously underwrote the costs of the first printing.
The $25 cookbook is available from any chapter member as well as at the Chicago chapter of Hadassah at 4711 Golf Road, Suite 600, Skokie, (847) 675-6790.
The North Shore Boundary chapter is the largest of the 22 groups that form Chicago Hadassah. Its 850 members come from Skokie, Evanston, Lincolnwood, Highland Park, Glenview, Wilmette, Vernon Hills, Mundelein, Buffalo Grove, Gurnee, Glencoe, Oak Park and River Forest, among others. The chapter was founded in 1960 by “a group of young mothers wanting to make a difference, who are still active today” Katz said.
Hadassah itself is celebrating its centennial this year.
