Pickle recipe and one for cherry tomatoes filled with artichokes and hearts of palm
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Pickle recipe and one for cherry tomatoes filled with artichokes and hearts of palm

This week’s Keeping Kosher section in The Jewish Standard features a fabulous article by contributing writer Amy Shafron, development director for The Gerrard Berman Day School Solomon Schechter of North Jersey in Oakland. Due to space constraints, some recipes did not fit. So enjoy the rest. Many can be found in the recently published GBDS, “B’tei’ Avon Cookbook,” full of hundreds of recipes submitted by contributors across the Jewish community. The cookbook, which will be reviewed in a future issue, is available at www.ssnj.org.

Joan’s Pickles

18 cups water
3/4 cups un-iodized salt
2 cups Heinz vinegar*
3 to 8 pieces garlic cloves, to taste, cut in halves
dill head (flower of dill plant) and/or even just dill and stems
1 tsp. mustard seeds
few pieces of red pepper
few black peppercorns

(You can always vary your spices according to your taste.)

Boil together water, salt, and vinegar. Cool brine until just slightly warm. Cut up fresh cucumbers (kirbys if possible- small). Arrange in glass or pottery bowls. Add remaining ingredients to each container. Pour brine over cucumbers and spices. Cover with a plate just left slightly opened. Each day open and pat down with a wooden spoon to make sure everything stays under the brine. They are done in 2-3 days depending on how you like them. Put them into jars; make sure you add spices to each jar and cover with brine. Put in refrigerator at this point. Enjoy for the year.

Cherry tomatoes filled with artichokes and hearts of palm

Tracy Zur

60 red firm cherry tomatoes
1 16-ounce can of artichoke hearts, drained
1 16-ounce can of hearts of palm, drained
juice of 1 lemon*
1/4 cup tarragon vinegar (white wine vinegar can be substituted)
1/3 cup olive oil
1/4 cup chopped fresh dill
1/4 cup chopped Italian flat-leaf parsley
freshly ground pepper to taste

Put the artichoke hearts and hearts of palm in the bowl of a food processor and chop coarsely. In a medium mixing bowl, combine the lemon juice, vinegar, and olive oil and stir in the chopped artichoke hearts and hearts of palm. Add dill and parsley, stir to combine, and season to taste. (The filling can be made the day before.)

Wash and dry the cherry tomatoes. With a sharp, serrated knife, cut off the round bottom of each tomato. Remove the seeds and pulp and put the tomatoes, cut side down, on paper towel to drain. With a small spoon, fill the tomatoes with the filling. Platter and refrigerate until ready to serve.

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