Community Magazine April 2013

Ingredients:: • 1 cup orange juice • 2 Tbsp. fresh lemon juice • 2 Tbsp. Grand Marnier, Cointreau, or other orange-flavored liqueur • 2 Tbsp. honey • 9 kiwis, peeled and diced • 2 mangos, peeled and diced • 20 oz. strawberries, diced • Fresh mint, cut chiffonade • Store-bought raspberry sauce, to garnish Directions:: 1.In a small bowl, combine the orange and lemon juices, liqueur, and honey. Divide the mixture into three equal portions. Combine one portion with the kiwis, one with the mangos, and one with the strawberries. 2.Place a round mold 3 inches wide and 1¾ inches high in the center of a plate. Spoon 4 tablespoons of diced kiwi into the bottom of the mold. Gently tap down the fruit to make sure it is evenly packed so the stack holds its shape. Repeat with a layer of diced mangos and then one of diced strawberries, tapping down until the mold is filled. Remove the mold from the fruit salad by gently lifting it straight up to keep the stack intact. 3.Transfer the mold to another plate and repeat until you have one fruit salad per person. 4.Sprinkle the mint chiffonade on top of each fruit salad, drizzle the plates with the store-bought raspberry sauce, and serve immediately. Serves 6. Fruit Tartare This fruit tartare contains all the essential components of a flawless recipe: healthy, quick, artfully presented, and so refreshing. Reconsidering the composition of a recipe adds drama and differentiation. Here the ingredients of a traditional fruit salad are stacked one atop the other, purely for aesthetic appeal. It has become a habit in many cultures to serve fruit as dessert. Occasionally I also serve fruit at the start of a meal. Consuming fruits is vital to maintaining a healthy lifestyle, and when you eat them it does make a difference. In fact, the Rambam advises eating fruit at the beginning of every meal to detoxify your system. The mint chiffonade adds a refreshing flavor and color to the dish. The French term chiffonade means “made of rags.” In cooking, chiffonade is a technique for slicing herbs and leafy vegetables into long, thin strips. This method is more aesthetically appealing when scattering herbs like mint or basil over a dish or adding them to a salad. note: To chiffonade, stack and roll a small pile of leaves, then slice (or snip)into thin ribbons. T H C H I C K I T C H E N BY ESTHER DEUTSCH Who says easy can't b e fabulous? Esther Deutsch, author of CHIC Made Simple shares her philosophy: If your food looks irresistible - it tastes as such. Her recipes are designed to look – and taste – like gourmet cuisine. Yet the recipes are so easy, they take just minutes. 76 COMMUNITY MAGAZINE