Schechter school offers family cookbook

There is a new cookbook on the block — “B’tei ‘ avon! Family Favorites, from our Tables to Yours.” It was published by The Gerrard Berman Day School (GBDS) in Oakland. The spiral-bound 130+ page soft-covered book offers lots of great recipes, including appetizers, soups, salads, main courses, vegetables and side dishes, breads, rolls, pastries, cakes, cookies, desserts, brunch, Passover dishes, and “everything else,” a section with kid stuff including recipes for clay, bubbles, and paper maché. It is the type of book one will continually use as a reference and will quickly become a staple as the go-to book for a family event or simple meal.

Recipes in the “community” cookbook come from GBDS faculty, alumni, families, school founders, and even some of their ancestors who passed down recipes to them. Funds raised from the sale of the books support GBDS educational and social events. Books cost $16, which includes shipping and handling. Send checks payable to GBDS with cookbook written in the memo line to the Gerrard Berman Day School, 45 Spruce Street, Oakland, NJ 07436, call Amy Shafron at (201) 337-1111, ext. 302, or tinyurl.com/gbdscookbook.

Thinking about Sukkot and the impending fall weather? Here are two recipes that will work nicely served “family” style.

Caponata

Rosalie Berman

2 large egglplants, diced into
1 inch cubes

3 medium onions, chopped

1 15-ounce can crushed tomatoes

1 cup chopped celery

salt and freshly ground pepper,
to taste

2 ounces capers, washed

1/3 cup pine nuts (optional)

2 tablespoons sugar

4 tablespoons wine vinegar

olive oil

1/3 cup ripe olives, pitted and sliced

olive oil spray (Pam preferably)

Put the diced eggplant on a cookie sheet and spray with the olive oil spray. Bake at 400 degrees until lightly browned. Turn periodically so it browns on all sides. Meanwhile, in a large pot, sauté the onions until golden brown. Add the tomatoes and celery, and simmer until the celery is tender (about 15 minutes). Put the eggplant cubes into the pot with the onion/tomato mixture, then add the capers and pine nuts. Mix the sugar and vinegar until the sugar is dissolved. Add salt and pepper to taste and add the eggplant mixture. Cover and cook slowly for about 1/2 hour. Stir occasionally to prevent scorching. Add the olives. Chill, covered, in the refrigerator. It keeps for about a week and the flavor improves. Makes about 3 quarts.

Serve as a side dish, appetizer with crackers, or tossed over pasta — hot, warm, or cold from the fridge. Delicious however it is served. — RB

Baked corn pudding (dairy)

Melissa Molnar

1/2 cup butter or margarine

1/4 cup onion, chopped

1/2 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

4 cups milk

6 eggs, slightly beaten

2 cups, shredded Cheddar cheese

2 bags frozen corn, thawed and drained

2 tablespoons parsley flakes

3/4 cup seasoned breadcrumbs

3 tablespoons melted butter or margarine

Heat oven to 350 degrees. Spray a 13 x 9 inch (3 quart) glass baking dish with cooking spray. In a 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion and cook 3 to 4 minutes, stirring frequently until tender. Stir in flour, salt, and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese, then corn and parsley. Pour into baking dish.

In a small bowl, mix breadcrumbs and 3 tablespoons melted butter; sprinkle over corn mixture. Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

This recipe is absolutely amazing and enjoyed by everyone! -MM

For more Sukkot recipe ideas from “B’tei’ avon!” visit this week’s “Cooking With Beth” blog at http://www.jstandard.com.