King Solomon’s Dinner From Whole Foods

King Solomon’s Table, by James Beard Award-winner Joan Nathan, is a fascinating journey of Jewish recipes that takes readers through centuries and across continents. Chefs at Whole Foods were so impressed with the recipes from this book that they partnered with Nathan to make some of the dishes available at stores for the High Holidays. As a result, this Rosh Hashanah you may order traditional Ashkenazi dishes from Whole Foods, as well as specialties from the Sephardic and Mizrahi table.

Whole Foods is making an effort to reach out to the Jewish community with ancient recipes that are now new again. Long forgotten grains, such as freekeh, have been incorporated into some of these recipes.

People who love “King Solomon’s Table,” but don’t have the time or inclination to cook the recipes for their Rosh Hashanah dinner, will now have the convenience of being able to purchase some of Nathan’s recipes at Whole Foods (available only in the Mid-Atlantic states). Orders may also be placed online. This year, it is possible to purchase Jewish Italian cod, sweet and sour cabbage, seven species salad, sweet noodle kugel and tahini cookies.

For those who would like to cook a recipe from “King Solomon’s Table,” here is a delicacy from the Syrian Jewish community.

Keftes Garaz: Meatballs with Cherries and Tamarind

  • 1/2 cup (50 grams) pine nuts
  • 1 large sweet onion, diced (about 1 1/2 cups or 350 grams)
  • 2 tablespoons olive oil
  • 2 pounds (907 grams) ground beef
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground Aleppo or Marash pepper
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1/4 teaspoon cinnamon
  • salt and freshly ground pepper to taste
  • 2 large eggs
  • 1 teaspoon tamarind concentrate
  • 2 teaspoons tomato paste or ketchup
  • 1/2 cup breadcrumbs, fresh

Sauce

  • 1/4 cup (59 ml) olive oil
  • 1 1/2 onions, diced (1 1/3 cups or 165 grams)
  • 1 1/2 tablespoons tamarind concentrate
  • 2 cups (440 grams) pitted
 sour cherries or frozen dark red cherries
  • 2 cups (440 grams) dried cherries
  • Juice of 2 lemons
  • 1 1/2 teaspoons ground allspice
  • salt and pepper
  • 1 1/2 cups (355 ml) beef stock
  • 1 1/2 cups (355 ml) red wine
  • 2 tablespoons chopped parsley or cilantro
  1. Preheat the oven to 350 °F. Toast the pine nuts by stirring often in a small dry skillet over medium heat, until lightly brown, about 5 to 10 minutes. Remove to a medium bowl.
  2. Sauté the onions in the oil in a nonstick frying pan until lightly caramelized, about 20 to 30 minutes.
  3. Add the onions to the pine nuts, and then add the ground beef, garlic, Aleppo or Marash pepper, cumin, allspice, cinnamon, salt and pepper. Break the eggs into the bowl and stir in the tamarind and tomato paste or ketchup, mixing gently with your hands until just combined. Then add just enough breadcrumbs for the meat to become clammy.
  4. Take about 1 1/2 tablespoons of meat and slap the beef several times into the center of the palm of your hand to emulsify. Shape into small meatballs, about 1 1/4 inches in diameter. Put on two rimmed baking sheets and bake for about 20 minutes, or until done but still juicy. You should get about 36 meatballs.
  5. While the meatballs are baking, make the sauce: Heat the oil in a medium saucepan set over medium-high heat. Add the onions and sauté until transparent. Then add the tamarind, pitted sour or frozen cherries, dried cherries, lemon juice, allspice, salt, pepper, beef stock and wine. Simmer together for about 20 to 25 minutes, until the sauce is slightly thickened.
  6. Mix the meatballs with the sauce and serve, sprinkled with chopped parsley or cilantro, over rice.

Note: You can make this dish ahead and freeze if you like. Defrost in the refrigerator overnight, and then reheat in a pan, covered, over medium heat until warm.

Yield: 6 to 8 servings

Recipe reprinted with permission.

Harry Potter And The Delectable Feasts

–by Ronit Treatman

What is Harry Potter’s favorite food?  According to The Unofficial Harry Potter Cookbook, it is treacle tart!  Local author Dinah Bucholz has compiled the recipe for this and many other dishes found in J.K. Rowling’s seven Harry Potter books.   This cookbook is the perfect resource for planning a celebration inspired by the Harry Potter series.

We learn a lot about English cuisine in this tome.  Dinah Bucholz reveals the roots of some of the featured recipes.  For example, we learn that Sugar Biscuits came from the Ancient Romans, who founded London in 43 AD.  Tea, “the most British of drinks”, came from China in the 1600s.  During the Victorian Era, when India was a British Colony, mulligatawny soup (“pepper water” in Tamil) became very popular in England.  

More after the jump.
Ms. Bucholz tells us where in J.K. Rowling’s stories each dish appears, and provides us with a recipe. This is especially helpful for those of us who have not read the books.  It enables us to know which character cooks or likes which treat.  

The Unofficial Harry Potter Cookbook is geared for American cooks.  There are suggested substitutions for ingredients that may be difficult to find in our local supermarkets.  I personally think that it is worth making an effort to purchase the right product in order to prepare an authentic dish, and really get into the Harry Potter spirit!  For example, on page 178 we find the recipe for Harry Potter’s favorite treat, treacle tart.  Treacle is a syrup that remains when sugar is produced from sugar cane or sugar beets.  Several substitutes are suggested, such as corn syrup, molasses, or maple syrup.  It is possible to purchase English golden syrup (treacle) online at the British Food Shop at this link.

This cookbook is being marketed with children in mind.  The Unofficial Harry Potter Cookbook website has a section where recipes which require liquor for their traditional preparation are presented for adults.  

A wonderful idea came to me as I flipped through the book.  In honor of the final Harry Potter extravaganza, when the last movie in the series is released, I could plan an English afternoon tea!   It would be just like the ones Harry Potter enjoys in the story.  Ms. Bucholz explains how to brew a proper pot of English tea (page 36).  Her book does not tell us exactly which type of tea people in England brew for afternoon tea.  An informal survey of my friends from the United Kingdom revealed that any loose leaf Twinings tea will do.  Earl Grey and Lady Grey tea were their favorites, served with sugar and milk.  To accompany the tea, I could prepare some consummately English treats that no one in my family has ever tasted.  Harry Potter enjoys his tea with crumpets (page 32), rock cakes (page53), or Bath buns (page 56).  We could try to bake any one of these for an authentic experience.  

We decided to prepare crumpets.  These are yeast dough pancakes which are toasted and served with clotted cream and jam.  You can purchase English clotted cream from The Devon Cream Company at Whole Foods, as well as your favorite jam.  We bought strawberry jam, as suggested on the jar of clotted cream.    

Preparing crumpets reminded me of baking Challah.  You mix the yeast dough, and let it rise for about an hour and a half.  The kitchen fills with the delicious smell of rising dough.  Instead of braiding and baking, I poured the dough into greased metal cookie cutters placed in a greased frying pan.  The recipe called for crumpet rings, metal rings that contain the batter as it cooks.  I don’t have any, so I used what I had on hand.  Fittingly for a Harry Potter tea party, our crumpets were whimsically shaped like hearts and stars.  I was surprised to find that crumpets are a little salty.  They are not really cakes, but rather a sort of skillet bread.  When combined with strawberry jam they are absolutely delicious!

After our tea party, we saw the second part of Harry Potter And The Deathly Hallows.  When we came home I had just the thing to take the bitter out of the bittersweet feeling we were experiencing.  Treacle tart!  What does it taste like?  An English shoo fly pie.