In Good Taste
WINTER MORDECHAI MARTINIS | PAREVE
CHICKPEAS, TOMATOES AND ZUCCHINI | PAREVE
Needed: six martini glasses, white wine glasses or tumblers
¼ cup sliced almonds
15.5 -ounce can of chickpeas
3 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
1 zucchini, diced
5 Italian plum tomatoes, diced
Kosher salt to taste
⅛ cup dry white wine, such as pinot grigio or sauvignon blanc
¼ teaspoon dried basil, crushed
Accompaniment: rice for 6 servings
1 lemon
2¼ cups vodka
¾ cup dry vermouth
Ice cubes, a dozen or more
With a small, sharp knife, cut off six pieces of lemon rind. With
your fi ngers, twist each one. Place them on a small plate and reserve.

Pour the vodka, vermouth and a generous amount of ice
cubes into a pitcher. Stir the ice cubes through the vodka mix-
ture until cooled, about 30 seconds. Pour the vodka mixture
through a strainer and into the martini glasses. Discard the ice
cubes. Drop a lemon twist in each glass and serve immediately.

Heat your oven to 350 degrees. Spread the almonds evenly on a
Serves six
roasting pan. Roast for two minutes, or until the almonds become
fragrant. But watch them constantly, as almonds burn easily. Cool
QUEEN ESTHER COSMOPOLITANS | PAREVE
to room temperature and reserve.

Needed: six martini glasses,
In a colander, rinse the chickpeas under cold water. Reserve.

white wine glasses or tumblers
In a large pot, briefl y heat the oil on a medium fl ame until warm.

Add the onion and garlic and sauté until fragrant, about two minutes.

¼ cup fresh lime juice from 1 or 2 limes
Add the zucchini and sauté until wilting, about two minutes.

1½ cups vodka
Th en add the tomatoes and sprinkle with salt. Sauté until toma-
¾ cup orange liqueur
toes begin to give off sauce.

1½ cups pomegranate juice
Meanwhile, prepare the rice according to package directions.

Ice cubes, a dozen or more
Add the chickpeas, wine and basil to the zucchini mixture. Stir
to combine. Cover the pot and reduce the fl ame to low. Simmer
Pour the lime juice into a pitcher. Add
for 20 minutes until the zucchini is soft and the tomatoes
the vodka, orange liqueur, pomegranate
have released sauce.

juice and a generous amount of ice cubes.

Move to an attractive bowl. Sprinkle with the almonds. Serve
Stir the ice cubes through the vodka mixture until cooled, about 30 immediately with rice.

seconds. Pour the vodka mixture through a strainer and into the
Serves six to eight
martini glasses. Discard the ice cubes. Serve immediately.

Serves six
LEMON POPPY SEED CAKE | PAREVE
Equipment: 8-inch round spring-form pan
WINE-DRIZZLED TURKEY BREASTS | MEAT
Equipment: roasting pan and rack
Nonstick vegetable spray
½ turkey breast (1 piece) about 2½ pounds
¼ cup dry white wine, such as sauvignon
blanc or pinot grigio
⅛ teaspoon garlic powder
Kosher salt to taste
Paprika for dusting
Set an oven rack one rung below the center of the oven. Spray a
roasting pan and rack with nonstick vegetable spray. Preheat your oven
to 350 degrees.

Rinse the turkey under cold water. Pat dry with paper towels.

Place the turkey breast skin side down on the roasting pan rack.

Drizzle half of the wine on the turkey. Sprinkle on half of the garlic
powder, kosher salt and paprika. Turn the turkey over and place it
on the rack, skin side up. Drizzle with the remaining wine. Sprin-
kle on the remaining garlic powder, salt and paprika.

Place the turkey in the oven and roast it for 50 to 60 minutes,
or until the juices run clear when pierced with a knife in the
thickest part of the meat. Let it rest for 10 minutes. Slice thin and
serve immediately.

Serves six
Nonstick vegetable spray
½ cup margarine
½ cup sugar
1 generous teaspoon lemon zest
Pinch of salt
⅛ teaspoon cardamom
¾ cup fl our
1 egg, hand beaten in a small bowl
¼ teaspoon vanilla
⅛ teaspoon poppy seeds
Optional accompaniment: raspberry
or strawberry sorbet
Preheat your oven to 400 degrees. Coat the spring-form pan
with nonstick spray.

Place the margarine, sugar, lemon zest and salt in a large mixing
bowl. With an electric beater, beat until the ingredients are well
combined. Add the cardamom, fl our, egg and vanilla and beat
again. On a low speed, blend in the poppy seeds.

Spread the batter evenly in the prepared pan. Bake for 20 min-
utes, or until the cake is browning on the edges and a cake tester
or toothpick inserted in the center comes out clean. Cool to room
temperature and serve with a berry sorbet, if using.

Serves six ●
Cosmopolitan: artJazz; turkey: evgenyb; chickpeas, tomatoes, zucchini: IriGri8; poppyseed cake: mg7
JEWISHEXPONENT.COM IN GOOD TASTE
APRIL 12, 2018
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