by rebecca ets-hokin
I recently had the honor of giving a bridal shower for my friend Sarah. Always self-deprecating, Sarah was a bit wary. “Rifke, no one will come. They’re just going to think I’m asking for gifts,” she kvetched.
“Schatzi, you’re wrong,” I countered. “Of course your friends and family want to come and shower you with blessings, love and affection. As far as the gifts, why not?”
Fortunately, my nudging prevailed, and Sarah will be able to relax and enjoy her role as a Jewish bride, Queen for a Day. Or more realistically, Queen for a Few Weeks, beginning with the bridal shower and followed by a girls’ night out, the Kabbalat Panim, and the week following the wedding as friends continue to shower the couple with parties, in the tradition of the Sheva Brachot, or Seven Blessings.
Traditionally, bridal showers are a ritual of female bonding. Women gather with the bride to share stories, eat and focus on the bride in a more intimate setting than the wedding. I like the idea of smaller plates, rather than a sit-down luncheon, as the less formal setting tends to make the shmoozing easier. The recipes below are nice because they can be prepared ahead of time, so the hostess can participate in the fun too.
Stuffed Cherry Tomatoes
Makes 24 tomatoes
1 ripe tomato, seeded and chopped
zest of 1 lemon
2 cloves garlic, through the press
4 Tbs. olive oil
2 tsp. fine sea salt
1 tsp. ground black pepper
1 1?2 tsp. sugar
2 Tbs. shredded basil
24 cherry tomatoes,scooped out
Mix together the chopped tomato, lemon zest, garlic, olive oil, salt, pepper and sugar. Place the mixture in a sieve and allow to drain for 10 minutes.
Stir the basil into tomato mixture. Place a little bit of the mixture into each cherry tomato. Serve at room temperature.
Crostini
Makes 48 toasts
baguette, sliced into 1?4-inch slices
olive oil
Preheat the oven to 400 degrees. Spray or very lightly brush the bread slices on both sides with the olive oil, place them on the baking sheet and toast until golden, about 10 minutes.
Wild Mushroom Topping
1 oz. dried porcini, soaked in hot water for 30 minutes
4 Tbs. olive oil
1 lb. assorted fresh mushrooms, cleaned and coarsely chopped
3 cloves garlic, through the press
1?4 cup white table wine
2 tsp. chopped rosemary
2 anchovy fillets, finely chopped
1 Tbs. capers, chopped
1 tsp. fine sea salt
1?2 tsp. black pepper
Drain and rinse the porcini, reserving the soaking liquid. Coarsely chop the porcini. Heat the olive oil in a large sauté pan, and sauté the mushrooms, chopped porcini and garlic. Add the porcini soaking liquid and the wine and continue cooking over high heat until the liquid has evaporated. Cool slightly.
Stir the rosemary, anchovies and capers into the mushroom mixture. Season with salt and pepper. Put a small amount of the topping on each toast. Place on a serving platter.
Caramelized Onion Topping
3 Tbs. unsalted butter
2 lbs. yellow onions, thinly sliced
2 tsp. fine sea salt
2 tsp. sugar
1 tsp. chopped thyme
1 Tbs. chopped flat leaf parsley
Heat the butter in a large sauté pan, add the sliced onions, salt and sugar, and toss well. Cook over low heat, covered for about 30 minutes. Remove the lid and continue cooking until the onions are very soft and browned. Add the pepper, thyme and parsley. Put a small amount of the topping on each toast. Place on a serving platter.
Cumin and Avocado Topping
1 egg
2 garlic cloves, peeled
1 ripe avocado, peeled
1?4 cup lemon juice
4 Tbs. olive oil
1 tsp. fine sea salt
1?2 tsp. cayenne pepper
2 tsp. toasted cumin seeds
Place the egg in a blender or food processor. Turn on the machine, and drop in the garlic cloves. Add the avocado and the lemon juice and purée until smooth. With the machine running, slowly pour in the olive oil. Add the salt and cayenne pepper.
Spread each crostini with a little of the avocado mixture. Garnish with the cumin seeds. Place on a serving platter.
Rebecca Ets-Hokin is a certified culinary professional. Visit her Web site at www.GoRebecca.com. She can be reached at Rebecca@GoRebecca.com.
CopyrightJ, the Jewish news weekly of Northern California