Thursday, Nov. 27, 2008 | midnight
Midbar Kodesh Temple Sisterhood released a cookbook named "Dining at Our Sisters' Table."
Brown Sugar Salmon
2-3 lbs of salmon
Marinade:
- 1/2 cup brown sugar
- 2 tablespoons melted margarine
- 3 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons dry white wine (or water)
In a small glass bowl, combine all marinade ingredients. Put fish in a glass baking dish. Cover with marinade for 30 minutes to six hours. Place on middle rack of oven pre-heated to 400 degrees. Bake for 15-20 minutes until done, basting every five minutes. Serve immediately.
— Susan Tecktiel
Kosher cooking isn't limited to kugel and matzoh-ball soup. It can also be avocado potato salad and Southwest chili relleno bake, according to a Henderson synagogue's new cookbook.
"Dining at Our Sisters' Table," published by the Midbar Kodesh Temple Sisterhood, shows the culinary diversity of local Jewish kosher cuisine, Tiffany Doctors, the cookbook committee chairwoman, said. Foods considered kosher are permitted under Jewish dietary laws.
"We're from all over the world, so this isn't your typical Jewish brisket and kugel cookbook, though we do have some of that," she said.
Proceeds from the $20 cookbook will go toward furnishing the synagogue's new religious school. For more than a year, the six-member committee worked on collecting and organizing the 250 recipes from the congregation.
The synagogue is celebrating its bar mitzvah year. In Jewish culture, the 13th year is a significant step into maturity. Rabbi Bradley Tecktiel has led Midbar Kodesh Temple, 1940 Paseo Verde Parkway, since July.
About 75 cooks, who include grandmothers who measure by "handfuls and pinches," contributed to the collection. Each recipe is labeled as meat, dairy or pareve, which means neither.
For more information, call the synagogue at 454-4848.
Becky Bosshart can be reached at 990-7748 or [email protected].
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