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August 8-9
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Erev Tisha B'Av -- Tisha B'Av
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August 31
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First of Elul -- shofar is blown
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September 10
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9:30 a.m. Lev Eisha Service at Vista Del Mar
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September 24
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Slichot
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September 28-30
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Erev Rosh HaShanah, Rosh HaShanah
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It's the middle of the Summer, well after Midsummer day (the solstice), but quite a way from harvest, the holidays and fire season. The weatherman talks about "monsoon," and it's just as likely to be cold and clammy out as it is swelteringly hot. This soup is perfect for either, as it's great served hot or cold.
Midsummer Asparagus Corn Soup with Sweet Corn Sour Pone
Asparagus Corn Soup
2 ears white sweet corn in tight husks
1 large bunch of small green asparagus
1 medium sweet spring onion
2 TBSP olive oil
1/4 tsp salt
pepper to taste (optional)
3 cups stock (chicken or vegetable)
2 TBSP Chardonnay or other assertive white wine (optional)
Roast or grill the corn in the husks (e.g., oven at 350 for half an hour). If you have leftover barbecued corn, that works too. Chop the onion small and saute in the olive oil until transparent. Use a large pot to give yourself room to work. Don't skimp on the oil if you're using a lean stock--it gives the soup body.
Hack off the ends of the asparagus (you don't need to do each individually). Cut the spears in half and add to the onions. Stir well. Add salt and stock. Bring to a boil, then reduce the heat and simmer until the asparagus is good and soft.
Meanwhile, open the corn, pulling back the husk to form a handle. Remove the silk. Use a large, sharp knife to remove the kernels, working from the stem to the point. Go slowly so the corn doesn't fly around the kitchen. When the asparagus is nearly cooked, add half of the corn to the soup.
Once the asparagus is good and soft, it's time to puree. Because of the stinginess of the asparagus, it's best to use a food mill, once through on the coarse blade, and at least twice through on the finest. Don't use any kind of blender. If you don't have a food mill, a chinois, or big spoon and fine sieve will work. Alternately, you can put it through food processor and then strain it, but it might not be as sweet.
Reheat or chill to serve, adding the reserved corn. Garnish with asparagus tips and sprigs of basil. If you've made the vegetable stock version for a milk meal, try a dollop of creme fraiche.
Sweet Corn Sour Pone
2 cups coarsely ground cornmeal
(ordinary, not fine grind)
1 tsp salt
1/2 tsp pepper
1 tsp baking soda
1 TBSP oil or melted schmaltz
1 ear roasted sweet corn or defrosted kernels
Combine the dry ingredients in a medium sized mixing bowl. Dribble boiling water while stirring until all the cornmeal is wet, then add just enough to cover. Set aside for a couple of hours, or overnight, to let the cornmeal absorb the water. Don't use too much water, or your pone will be very soft and crumbly Remove the fresh corn from the cob, as above. When you're ready to cook, stir the dough well and add the fat. When it's well blended, add the fresh corn. If you want to cheat, you can add an egg to make everything stick together--it's not neccessary, but it will be easier to handle.
Preheat oven to 350 degrees. Cut a piece of parchment paper to fit in the bottom of a large, heavy pan, or a couple of medium sized ones. Cast iron or heavy clad steel works best. Spray the parchment very liberally with cooking spray or oil, or brush with oil or melted schmaltz. The better you prepare the pan, the easier it will be to remove the pone. Alternatively, you can use a silicone baking mat in a heavy sheet, but you still should spray it with oil.
If you want to do it the old fashioned way, you can fry it in schmaltz, in a well seasoned, cast iron frying pan, on the stove or campfire (no oven to preheat), though it still may stick. It will definitely stick if you fry in vegetable fat, unless you have a seriously non-stick pan. Monitor your temperature. Poultry fat smokes at 375 degrees. Keep the fire at medium-low and have patience. They need to develop a crust on the bottom to lift them.
Either way you cook it, shape your cornpone into fat logs by grabbing a handful and closing your fingers over it. You can also make the same shape by dropping off a wooden spoon, but that takes a bit more skill. Drop them in the pan with a little bit of space between.
Put in the oven at 350 for 45 minutes. Cool on a rack slightly. If the pone isn't loose in the pan, lift the paper or mat and gently peel away from the bottom.
These are great warm from the oven alongside the soup, and even better crumbled right into it.
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Sept. 10 8:30 a.m. Breakfast & Brucha
followed by Services at 9:30
Not the first Saturday of the month.
Oct. 1 9:30 a.m. Shabbat Services
Nov. 5 8:30 a.m. Breakfast & Brucha
followed by Services at 9:30
Nov. 13 2:00 p.m. Fundraiser
Dec. 3 9:30 a.m. Shabbat Services
Jan. 7 9:30 a.m. Shabbat Services
Feb. 4 8:30 a.m. Breakfast & Brucha
followed by Services at 9:30
Mar. 3 9:30 a.m. Shabbat Services
Mar. 31 8:30 a.m. Breakfast & Brucha
followed by Services at 9:30
Not the first Saturday of the month.
May 5 9:30 a.m. Shabbat Services
Jun. 2 9:30 a.m. Shabbat Services
It's never too late or too early to arrange to sponsor a kiddush or breakfast (see calendar above), to send a tribute to honor a friend or relative, or just to make a donation. Membership packets will be going out. Look for them in your snail mail. They'll have information about what's happening in the new year.
Our annual fundraising event will take place on Sunday, November 13th, 2001, from 2:00 p.m. - 5:00 p.m.
Details will follow, but do please put the date in your calendars now. We don't want you to miss it!
| President |
Susie Yure |
| Vice President |
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| Secretary |
Marla Osband |
| Treasurer |
Ruth Grossman |
| Membership |
Robin Winston |
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| Catering |
Lynn Beliak |
| Education & Grants |
Sandy Terranova |
| Fundraising |
Judy Fishman |
| Hospitality |
Anna Alexis |
| Marketing |
Rose Ziff |
| Outreach |
Barbara Brown |
| Novice |
Judy Rosensweig |
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We extend our condolences to:
Helen Budin over the loss of her late sister Selma Newman
Shari Starr over the loss of her late brother Lance Saperstein
May God comfort them and their families.
If you have a milestone to share please send it to: editor@leveisha.org. Our
newsletter gets printed about a week before each service. Please send the info ASAP.
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