Rosh Hashanah on the Table

Autumn Gazpacho (Pareve)
(JNS) A slice of multigrain bread gives this a gentle, nutty texture. If preferred, substitute challah.
1 (14.5 ounce) can diced tomatoes
1½-2 cups bottled Bloody Mary mix*
Juice of ½ lemon
½ cucumber, peeled and cut in chunks
1 medium tomato, cut into 6 chunks
1 slice multigrain bread, torn in chunks
2 teaspoons honey
Salt and fresh ground pepper to taste
¼ cup basil leaves packed
Unpeeled cucumber slices for garnish (optional).
In blender or food processor, place all ingredients except salt, pepper and basil. Whirl 15 to 20 seconds at high for a desired texture. Pour into a bowl. Season to taste with salt and pepper. Shred the basil with scissors and stir in. Refrigerate overnight.
To serve: Pour into small glasses. Float 2 thin slices of cucumber on top (optional).
*May substitute 1½ cups vegetable juice with ½ teaspoon each dried basil, dried oregano and fresh ground pepper stirred in.
To Buy: Bloody Mary mix or vegetable juice, lemon, tomato, cucumber, fresh basil
Moroccan Couscous With Currants and Carrots (Pareve)
(JNS) Couscous is not a grain. It’s a pasta made from semolina flour, which is extremely high in gluten.
2 packages (approximately 5.7 ounce each) Near East couscous
½ cup currants
16-ounce package baby carrots, peeled
½ cup extra-virgin olive oil
¼ cup fresh lemon juice
½ teaspoon cumin or turmeric
½ teaspoon salt
½ teaspoon fresh ground pepper
½ cup finely snipped mint, divided
Prepare couscous according to package direction. Stir in currants. Cover and set aside to keep warm. Whisk together the olive oil, lemon juice, cumin or turmeric, salt and pepper. Stir in ¼ cup mint. Set aside. In a large saucepan, cover carrots with boiling water. Bring to boil and cook for 10 minutes, or until fork-tender. Drain well. Transfer to a serving bowl. Pour olive-oil mixture over and stir gently to mix. Spoon the carrots over the couscous. Sprinkle remaining mint over top to garnish. Serve warm.
*May be prepared a few hours ahead of time. Cover loosely with plastic wrap. Reheat in microwave for 2 to 3 minutes, or until warm. Sprinkle mint over top just before serving.
To Buy: 2 packages couscous, currants, peeled baby carrots, mint
Ben’s Mint Refresher (Pareve)
(JNS) Serves 6
Cook’s Tips:
*Make Herb Refresher. Combine equal quantities, fresh basil and mint.
*Simple syrup may be made ahead of time. Extra may be refrigerated for three weeks.
*To muddle ingredients means pressing ingredients against the side of a container to release flavors.
¼ cup sugar
¼ cup water
4 to 5 sprigs mint, coarsely snipped
3 tablespoons freshly squeezed lime juice
1 bottle (about 1 quart) seltzer
In a small saucepan, stir sugar and water over medium heat until sugar is dissolved. Lower heat. Simmer for 1 minute. Pour into a bowl.
Add the mint, cover and steep for 30 minutes at room temperature.
Add the lime juice to the cooled syrup mixture. “Muddle” the mint to release flavor.
To assemble: Just before serving, stir in the seltzer. Pour over ice. Garnish with a sprig of mint and a slice of lime.
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