Thanksgiving was just over but it feels like a zillion years ago because I’m already thinking about Hanukkah and even New Year’s weekend, when we always have our cousins over for several days.
That means: gifts and food.
One gift: Naomi Ross’ new kosher cookbook, The Giving Table (Menucha).
Food: several items from Naomi’s newly published cookbook.
My cousins come for several days, so there is ample opportunity to eat. On New Year’s Eve we always have hors d’oeuvres only, three different times during the day for meat, dairy and finally, smoked fish.
I made several of the recipes in the book and have already decided on several hors d’oeuvre for the meat-fest: Tamarind Glazed Meatballs, Korean Fusion BBQ Wings and Apricot Chicken Skewers. They were outstanding! And for one of the dairy hors d’oeuvre hour - definitely the Khachapuri. I’ve made that one a few times and it is too good to miss.
Before New Year’s Eve I am also going to try the Salmon Stuffed Avocadoes, 5 Spice Duck Breast Salad and the Lemon Ombre Trifles (with lemon curd AND lemon cream!!), for dessert because all sound fabulous.
But there is so much more to this book.
Great globally-influenced recipes, so far, yes, but more.
One of the most helpful aspects of the book are the QR codes in some of the chapters for some of the more intricate or could-be-confusing parts of a recipe. For example, I used a code for Khachapuri so I could watch a video to see how to roll and stuff the dough and then stir in the butter and egg (and also how to actually eat it).
I also used a code to see how Naomi braided a four (and six) strand challah – it was so helpful to see her do it not a zillion miles an hour like on Instagram or FB – but nice and slowly so you can actually see how it’s done.
Naomi is obviously a born teacher because there is so much information stuffed here and there and in between the recipes. Short essays that personalize the chapter to come. Notes from the Talmud. Food suggestions, recipes and information for special diets and special events such as visiting and providing food for the sick and elderly or for new mothers: chesed cooking.
There are tips on how to make meal prep easier, on tools and cooking equipment, what to do when you’re short on time, how to refresh food that’s cooked ahead.
She answers questions such as “what is a roux?” “What is risotto rice?” and gives suggestions for equivalents and substitutions.
There is also a chapter on cooking for a crowd (though the recipes can be cut down for a more usual number of people – like those Lemon Ombre Trifles that I plan to serve for dessert).
And more – an appendix chapter with advice on how to be good to yourself even though you are preparing food for others. That one made me smile because those of us who cook regularly, even those of us who absolutely love to prepare food for our families and friends, need someone to acknowledge the time, effort and sometimes the struggle it is for us to do it.
Thanks Naomi for hearing us.
