Spring 2012 - Boulder JCC

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38 other ways to support the BJCC 2 EASY Ways to Support the BJCC Become a Member By being a member of the Boulder JCC, you and your family receive members- only discounts on JCC programming and events as well as a 20% discount at the Colorado Athletic Club. From Infants to adults; Shop for Our Cause Every time you shop at Alfalfas, King Soopers, Safeway, or Sunflower Market, use a prepaid gift card. You don’t pay a penny more AND the JCC receives 5%! Pick up your gift cards at the JCC or we will drop them in the mail. King Soopers gift cards can be conveniently reloaded at the store! THANK YOU! For more information about the programs above, contact Ben Brumbaugh at 303-998-1900, x108, or development@boulderjcc.org. visit us online at www. boulderjcc.org MARCH-APRIL-MAY 2012 / Adar, Nisan, Iyar, Sivan 5772
in the kitchen Passover Dining Halibut in a Velvet Lemon Sauce 1 large onion, thinly sliced 1/4 cup sugar 2 teaspoons sea salt Pinch white pepper 1 1/2 to 2 pounds bone-in halibut, about 6 to 8 pieces (salmon steaks may be substituted) The Sauce 2 large eggs 5 tablespoons fresh lemon juice 2 teaspoons potato starch, mixed to a cream with the minimum of water In a lidded skillet, large enough to hold all the fish in 1 layer, bring 2 cups water, the onion, sugar, salt and pepper to the boil. (Adding the sugar at this stage greatly improves the fish without noticeably sweetening it.) Lower the heat while you prepare the fish. Wash and salt the fish and put in the skillet. Bring the poaching liquid back to the boil, then lower the heat so it is barely bubbling. Partly cover and simmer very gently for 20 minutes. Lift out the fish with a slotted spoon or fish slice, draining any liquid back into the skillet. Place the fish in an oval serving dish about 1 ½ inches deep. Remove any skin but leave in the bone, then leave to cool while you make the sauce. To make the sauce, boil the remaining fish poaching liquid for 3 minutes to concentrate the flavor, then strain it and measure out 1 cupful. Beat the eggs thoroughly with a rotary whisk, then whisk in the cup of fish liquid, the lemon juice and the potato starch cream. Alternatively, mix all the sauce ingredients for 10 seconds in a food processor or blender. This makes it easier to thicken the sauce without fear of its curdling. Put this liquid in a thick-bottom saucepan and cook gently over low heat until the sauce thickens to the consistency of a coating custard -- you will need to stir it constantly. Do not let it boil or the eggs may curdle. To make the sauce in the microwave, cook the blended ingredients, uncovered, in a jug or bowl on 50 percent power for 2 minutes; whisk well, then cook for a further 2 to 3 minutes, until thickened. Taste the sauce and add extra lemon juice, if necessary, to make it equally sweet and sour. Pour the sauce over the fish, coating it completely. Leave in the refrigerator overnight, covered with aluminum foil. This classic Passover dish needs to be refrigerated at least 24 hours and up to 4 days before serving. Serves 6 to 8. Original source: “Mother and Daughter Jewish Cooking: Two Generations of Jewish Women Share Traditional and Contemporary Recipes” by Evelyn Rose Charoset 1 whole apple, peeled, cored, and very finely chopped 1/4 cup finely chopped walnuts or almonds 4 dates, chopped into small pieces Handful of raisins Red wine to coat Cinnamon (to taste) White and brown sugar (to taste) Combine all ingredients in a bowl and mix well. Adjust sugar and wine to taste. Chill until ready to serve. Serves 3 to 4. Photo and recipe: www.thisglutenfreelife.org Macaroon Crusted orange tart For the coconut tart shell: 3 1/3 cups unsweetened shredded coconut 3 large egg whites 1 1/2 cups kosher confectioners’ sugar* 3/4 teaspoon vanilla extract For the orange filling: 4 large egg yolks 1 (14-ounce) can sweetened condensed milk 1/2 teaspoon vanilla extract 1 teaspoon orange oil or extract 1/2 cup orange juice 2 oranges, zested Tart Shell: Preheat oven to 375 degrees F. In a medium bowl, mix the 3 1/3 cups coconut, egg whites, confectioners’ sugar, and vanilla together. Lightly press this macaroon mixture against the sides and bottom of a buttered 9-inch tart pan to form the walls of the tart. Bake the shell until the bottom crust is tanned and the sides are golden brown, about 10 minutes. Let cool on a rack. Lower oven temperature to 325 degrees F. Orange Filling: While the shell is cooling, in a medium bowl, mix the yolks, sweetened condensed milk, extract, oil, orange juice, and zest together. Pour the filling into the cooled shell and bake until just set, about 15 minutes. Set on a rack to cool, then refrigerate until chilled. * Kosher confectioner’s Sugar To make Kosher for Passover confectioner’s sugar, replace 1/2 Tbsp. from 1 cup of sugar with 1/2 Tbsp. potato starch and process until very fine. www.foodnetwork.com, courtesy Wayne Harley Brachman visit us online at www. boulderjcc.org MARCH-APRIL-MAY 2012 / Adar, Nisan, Iyar, Sivan 5772 39
Page 1 and 2: MARCH/APRIL/MAY 2012 / AdAR, NIsAN,
Page 3 and 4: Letter from the President/Capital C
Page 5 and 6: Lag B’omer (May 10) Lag B’Omer
Page 7 and 8: Photo courtesy of Boulder Jewish Ne
Page 9 and 10: JCC Ranch Camp Jennifer & Steve Coh
Page 11 and 12: Kathryn Bernheimer | director, Meno
Page 17 and 18: Phil rubinstein | director, J-Teen
Page 19 and 20: Shari Blake Schnee | director, shal
Page 21 and 22: mind body soul MAIMONIDES WELLNESS
Page 23 and 24: Beth Litz | director, shalom Baby |
Page 25 and 26: Beth Litz | director, shalom Baby |
Page 27 and 28: the4th annual Teddy BearTea and Con
Page 29 and 30: Experienced Real Estate lawyers pro
Page 31 and 32: Susie Valdez | director, Preschool
Page 33 and 34: Celebrate Your Event at the Avalon
Page 35 and 36: Passover Cooking SF-4:15 pm april|2
Page 37: exploring Jewish Boulder and Surrou

Spring 2012 - Boulder JCC

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