Top Ten: Your Summertime Shabbat Guide

From cold soups to stone fruit, a roundup of the season's yummy, speedy and easy.

Jewish Week Online Columnist

It’s summertime, and the livin’ is easy. Read: “Get me out of the kitchen quickly.”

4 salmon fillets or steaks, about 6 ounces each, about 1 1/4 inches thick
1 tablespoon extra virgin olive oil
2 tablespoons Dijon mustard
2 teaspoons finely grated fresh lemon peel
Freshly ground black pepper, to taste
2 tablespoons crushed pistachios

Cherry Season Has Arrived!

Celebrate the beloved stone fruit with this delicious pie.

Jewish Week Online Columnist

The day is near, the day is here: It's cherry season! While some fruits are better in the summer months, but you can get them all year long (think strawberries, raspberries), cherries are only around on the shelves for a few short months! That's why I get excited every year when I spot them. That and because they're delicious. 

2 1/2 cups all purpose flour
3 tablespoons sugar
1 teaspoon salt
6 tablespoons shortening, cubed and frozen
10 tablespoons butter or margarine, diced and frozen
4 to 6 tablespoons ice water
About 2 cups cherries, pitted and quartered
2 cups blueberries, rinsed and patted dry
1/3 cup sugar
3 tablespoons cornstarch
1 egg white
Turbinado sugar

Pineapple-Mint Popsicles

An icy treat for your Memorial Day BBQ.

Jewish Week Online Columnist

Pineapple and mint is a super-common combo, but there's ample reason to revisit it: both flavors are bright, fresh and flavorful, and work together like magic. Now that the weather is (finally!) starting to heat up, a popsicle is the perfect treat to enjoy whatever you're up to this Memorial Day. Just make sure to prepare these the night before so they're fully frozen in time!

1/2 large pineapple, peeled, cored and cubed (about 3 cups)
Leaves from 3 fresh mint sprigs
1 cup powdered sugar
1 tablespoon lemon juice

Playing With Plums

Beautiful purple fruit is sandwiched between moist cake and sweet topping in this traditional German treat.

Jewish Week Online Columnist

Pflaumenkuchen. I don't think I can pronounce that, but it is German for plum cake, specifically a traditional Bavarian dish of a sturdy cake topped with fresh plums and optionally (but of course I went for it) a streusel crumble. As the plums cook they release their juices and seep into the cake below, adding color and flavor. Some recipes call for a yeast dough, but I went with a simpler type of cake.

1/3 cup sugar
zest of one lemon
1/2 cup (1 stick) butter or margarine, softened
1/2 teaspoon vanilla
1 egg
1 tablespoon milk or soy milk
1/2 teaspoon salt
1 3/4 cups flour
1 teaspoon baking powder
3 to 4 medium plums, sliced into wedges
6 tablespoons butter or margarine
3/4 cup flour
1/3 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger

Sweet Fruit Tarts: Make Them, But Don't Bake Them

Fruit tarts with buttery crust, pastry cream, and fresh, unbaked fruit are just what summer called for.

Online Jewish Week Columnist

I love making pies and tarts. You can find one cooling on my kitchen table almost every Friday throughout the summer months, filling the room with the aroma of peach, apple, strawberry, cherry or any other rich fruit filling. But recently I've found a fun and exciting new method to serve fresh fruit desserts, one without any cooking or added sugar, just the natural sweetness of the fruit.

Enter these mini tarts filled with sweet, rich pastry cream and topped with diced fresh, unadorned fruit.

For Tart Dough:
2.5cups (300g) flour
1 cup (200g) butter or margarine
1/2 cup (100g) sugar
1 large egg
For Pastry Cream:
2 cups milk
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch
1.5 tsp vanilla
3.5 tbsp butter or margarine, softened
Fresh strawberries and kiwis (or fruit of your choice), sliced
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