Much Ado About Stuffing

Much Ado About Stuffing

Artisinal Kosher Charcuterie with seasonal accompaniments.

Array of Kosher Charcuterie from Prime Butcher Baker in NYC


Carrot ginger soup with Harissa MayonnaiseServing suggestions for Charcuterie Platter


Baby cucumber, pea-shoot, arugala and mint salad with Meyer lemon dressing

I’m working on an article for Bitayavon on some of the terrific options now available in the world of Kosher Charcuterie, but you don’t have to be kosher to prepare this wonderful summery feast. In fact, it would be the perfect picnic menu.

Purchase a selection of Pâté, sausages, and cured meats. Serve with cornichons, pickles, olives, and a selection of mustards. Be sure to include a crusty Baguette. Prime Butcher Baker in NYC has an awe-inspiring selection of kosher versions
You might think you are in the Marais!

The Carrot Ginger Soup is lovely hot, warm, or cold, and improves with age. Swirling a big spoonful of harissa (or srichacha, or chipotles in adobo) into mayonnaise is a great counterpoint– and only adds to the already stellar nutritional qualities of the concoction.

  • 2 tablespoons olive oil
  • 2 red onions, peeled and chopped
  • 3 cloves garlic
  • 4 cups vegetable stock
  • 1 cup orange juice
  • 2 pounds carrots peeled and roughly chopped, or use the “baby” ones
  • 2 Tbs fresh ginger, chopped
  • pinch saffron
  • 1 Tbs. smoked paprika
  • salt and pepper to taste

Harissa Mayonnaise:
1/2 cup mayonnaise mixed with
1 Tbs. harissa, srichacha, or chipotle

1. Saute onions, garlic, and ginger until they begin to soften, stir in saffron, paprika and cook about 5 minutes.
2. Add chopped carrots and saute 10 minutes.
3. Add stock and juice, salt and pepper, reduce heat, cover and cook until carrots are very soft, about 45 minutes.
4. Use an immersion blender, regular blender, or food processor to blend thoroughly.

Serve hot or cold with a swirl of Harissa Mayonnaise and a sprig of mint, parsley, or garnish of your choice


The baby cucumber, pea-shoot, arugala, mint and walnut salad features finds from this week’s farmer’s market, and suggested a new feature of the blog. From now on I will include a recipe made from things currently available this week. Improvise on the recipe however you wish. Any fresh herb can be added, ditto any interesting greens.

I had a bit of Meyer Lemon marmalade left over from this Blueberry Trifle. It is a good example of ways to use up leftovers. I simply added 2/3 cup olive oil and 1/3 cup apple cider vinegar to the remains of the marmelade right in the jar, a bit of salt and pepper- and shake!

combine on a platter or bowl:
6 small cucumbers peeled and cut into 1/4 inch slices
6 sprigs of mint chopped roughly
2 cups baby arugula
handful of pea shoots
raw walnuts

Add any basic vinaigrette you like, but I really liked the sweetness of the marmelade. You could use honey and some lemon juice, lime juice, or orange juice to the same effect.


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