New Treats from the Shomrei Kitchen

IMG_0559The Shomrei Caterers have been busy these last few weeks. Congregants have discovered that we can do an excellent , creative job for them for kiddushes both large and small.  We customize menus, provide creative plating and table set-ups.

So think of Shomrei when you plan an event.

Here are some recent successes from Shomrei kiddushes and MESH meals.

How about starting a meal with soup? This chowder can be served hot or cold. The original recipe showcases corn’s sweetness, but it can be spiced up with hot sauce, cayenne or other spices. And it’s very easy to make and can be doubled. It even becomes a light meal a salad and some good bread.

La Paulee NY 2015Classic Corn Chowder (Serves 8)

1 large onion, chopped
1 cup chopped celery, optional
1/2 cup butter
2 1/2 cups water
2 cans(14 3/4 ounces cream style corn)
4 medium potatoes, peeled and cut into 1/2 inch cubes
2 cups milk
1 1/2 tsp. salt
3/4 tsp pepper
minced fresh parsley or snipped chives


  1. In a large pot, saute onions (and celery) in butter unti tender.
  2. Add the water, corn and potatoes; bring to a boil.
  3. Reduce heat, cover and simmer for 16-20 minutes or until potatoes are tender.
  4. Reduce heat to low; stir in milk, salt and pepper.
  5. Cook for 5-10 minutes or until heated through, stirring occasionally.
  6. Sprinkle with parsley.

Notes: Kernel corn (fresh, canned or frozen) can be added for additional body and texture. A sprinkle of cheese on top would also be a nice touch. Most corn chowder recipes include bacon; this one does not. For that smoky flavor, add a bit of liquid smoke or some veggie bacon (to keep it kosher and dairy). A sprinkle of dill would be suitable on top of chilled soup. For a smooth texture, blend with an immersion blender. Top with croutons. For a party feel, bake in individual ramekins or tins.

Salmon is always available and makes a tasty, easy main course. Served hot or chilled, most people will enjoy this dish. If you spend a few minutes getting all the ingredients ready, the cooking will go smoothly.

maple-balsamic-salmonOrange Maple Balsamic Salmon (Serves 3)

3 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
1 pound salmon filet
1/4 cup balsamic vinegar
1/4 cup maple syrup
1 teaspoon orange zest (zest orange, then squeeze for juice)
2 tablespoons fresh orange juice
1 teaspoon fresh minced ginger
1 garlic clove, minced


  1. Preheat broiler.
  2. Place salmon in a shallow dish. Drizzle 2 tablespoons olive oil and 1/2 teaspoon salt even over salmon.Set aside.
  3. Whisk together vinegar, maple syrup, orange zest, orange juice, ginger, garlic and remaining 1/2 teaspoon salt in a small bowl.
  4. Pour half of mixture over salmon and let stand for 15 minutes.
  5. Place the remaining half of vinegar mixture in a small saucepan over low heat; simmer until slightly thickened, about 5 minutes.
  6. Coat a rimmed baking sheet with remaining 1 tablespoon of olive oil or line a baking sheet with parchment paper. Transfer fish to pan.
  7. Broil for 8 minute or until fish flakes easily when tested with a fork.
  8. Drizzle reduced sauce over salmon; serve immediately.

Notes: Fish can be baked at in a 400 degree oven for 10-12 minutes or until it flakes easily. It is also delicious served chilled.

Delia Kravits loves corn pudding. So did the guests at her recent bat mitzvah kiddush. This cross between a pudding and a soufflé is easily doubled to bake in a 9 x 13 pan to feed a crowd. Just test for doneness as the larger pudding may need to bake longer.

Corn-puddingGrandma’s Corn Pudding (Serves 8)

5 eggs
1/3 cup butter, melted
1/4 cup white sugar
1/2 cup milk
4 tablespoons cornstarch
1 (15.25 ounce) can (good quality) whole kernel corn, drained
2 (14.75 ounce) can cream style corn


  1. Preheat oven to 400 degrees.
  2. Grease a 2 quart or 8 x 8 baking dish.
  3. In a large bowl, lightly beat eggs.
  4. Add melted butter and sugar to eggs.
  5. Combine cornstarch and cold milk. Stir out lumps before adding to egg mixture.
  6. Stir in corn and creamed Blend well.
  7. Pour mixture into prepared casserole or baking dish.
  8. Bake for 1 hour until set and nicely brown on top.

Notes: The recipe as written is gluten free. Flour can be used as a thickener but the pudding will no longer be gluten free. Can be chilled and reheated at 350 degrees. For a less sweet taste, cut down on sugar and add some powdered mustard to mix, seasoned salt, or dried minced onion.


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Aileen Grossberg

Aileen Grossberg

Aileen Grossberg, a professional librarian, is a long-time congregant and serves as volunteer librarian for Shomrei's Lampert Library. The library, one of the best-kept secrets at Shomrei is used by the Rabbi, congregants, students and teachers of the JLC (Hebrew School) and Preschool. It's a tremendous resource completely supported by your donations and gifts. Aileen also heads the Shomrei Caterers, the in-house food preparation group. Can there be any better combination…good food and good books!
Aileen Grossberg

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