Winter Salad ( Russian Vinegret )
Ingredients : 2 medium red beets 2 medium carrots 2 medium potatoes 1 small green bulb onion or ½ shallot 1 small garlic clove 1 can sweet peas ( 8.5-ounce ) ¼ cup sauerkraut , Claussen Premium Crisp or similar brand
1 medium brined dill-pickled cucumber , Claussen Kosher Dill or similar brand
Fresh dill , to taste Extra virgin olive oil , to taste Freshly ground black pepper and salt , to taste ½ tbsp . brown sugar , to taste Optional : ¼ medium Granny Smith apple
Directions :
Boil beets , carrots , and potatoes in one large pot . Remove carrots first , then potatoes , then beets , testing the readiness by inserting a sharp knife into the center . Remove when the knife comes out cleanly ( first carrots , then potatoes , then beets ). Let cool completely , and then peel and chop into small ½-inch pieces and add to a medium-sized mixing bowl .
Slice onion or shallot thinly . Mince garlic clove . Drain peas . Chop sauerkraut and pickles into small pieces . Finely chop dill . Add all ingredients to bowl with boiled vegetables .
Drizzle olive oil ; add pepper , salt , brown sugar , and apple ( optional ); and mix all ingredients together .
Serves 4 to 6
ELLEN RITSCHER SACKETT
“ In the Urals , where I was born and raised , winter starts early . Usually , mid-October brings in the first snow , but not in that enchantingly romantic way as one might think . Snow turns into slush , freeze and thaw alternate , and chilling winds go hand-in-hand with daily dwindling sunlight . The comeback of the foods that got forgotten during summer is surprisingly refreshing , with vinegret being the brightest and most colorful of them all . “ In its essence , vinegret is simple and unassuming as all you need to make it is a few root vegetables ( beets are a must !), sauerkraut , and a drizzle of vegetable oil . Starting with this basic concept , one might get creative and add some unexpected but satisfying twists to it , such as apples , raisins , pickled mushrooms , or olives . As inventive as you might get , go for that aha moment when sourness of crisp sauerkraut matches blandness of vegetables and pickles ’ saltiness meets natural sweetness of beets . Just like this festive eruption of magenta , amber , and jade hues on the table balances the whites and grays of Russian winter .”
— Elena Reece , artistic director , Friends of Chamber Music
Grannie ’ s Cornbread Dressing
Ingredients : 2 pkgs Martha White ’ s white cornbread mix 1 onion
“ With the smell of a baking turkey filling the kitchen , my mama would start working on the dressing . After everything was baked , boiled , chopped , and mixed together , it was starting to look really good and smelling even better . All the extras were made , and it was “ dressing time .” Family memories of us gathered around a table full of good food , surrounded by good family — another Happy Thanksgiving !”
— Judy Hughson , Bryan ISD , retired
“ It was 1998 , and my first Thanksgiving away from family . I had just moved to New York and didn ’ t have the money to fly home for both Thanksgiving and Christmas . A new friend invited me to spend Thanksgiving with her family out on Long Island , and I agreed . I was going to get to have my first kosher Thanksgiving ! Her family welcomed me to their home and a table filled with a wonderful meal full that was full of their traditional treats . While it was all very tasty , I found myself longing the most for my grandmother ’ s cornbread dressing . Bread stuffing and duck was good , but it just wasn ’ t the same as having that taste of home . I am thankful for my “ adopted ” New York family , but nothing beats all the comfort ( food ) of home !”
— Jill Hughson ( Judy ’ s daughter ), IT Customer Service
Manager , Texas A & M AgriLife
1 to 2 celery stalks 6 hard-boiled eggs Salt and pepper , to taste 2 cans chicken broth ½ stick butter ( optional )
Directions :
Bake cornbread mix according to package directions . Let cool , and then crumble into fine pieces . While the cornbread is cooling , chop onion and celery until fine . Boil onion until tender in 2 cups water , and after a few minutes , add celery .
Peel and chop eggs into small pieces . Add onion , celery , and eggs to the cornbread crumbles . Salt and pepper to taste . Add chicken broth and mix well . Add to saucepan and heat on stove until thoroughly heated . Add butter and more broth for a more “ soupy ” texture .
14 November / December 2021