gnomi | Recipes from Shabbat

Chilled Berry Soup (from Moosewood Cookbook, with parentheticals by

gnomi)

3 c. orange juice
3 c. buttermilk or yogurt (or half-and-half)
1-2 Tbsp lemon juice or lime juice
1-2 Tbsp sugar or honey (optional, but I found it necessary)
2-3 cups berries (I use blueberries, raspberries, and strawberries) (cut whole strawberries into quarters)

Whisk together orange juice and buttermilk/yogurt/half-and-half. Add lemon or lime juice and sugar/honey if desired, to taste. Cover and chill until serving time. (Note: I add the fruit at this point so that the fruit flavors get combined into the soup.)

When you're ready to serve, put approximately 1/2 c. berries into bottom of bowl. Ladle the soup on top.

If desired, dust lightly with cinnamon and/or nutmeg and garnish with sprigs of mint (I put the cinnamon and nutmeg out for people to garnish their own individual bowls).

Serves 4-6.

gnomi's Three-Cheese Macaroni and Cheese

1 16-oz box elbow macaroni
1 egg
2 c. milk
2 Tbsp. butter, melted
2 c. shredded cheddar cheese
1 c. shredded mozzerella cheese OR cheddar-mozzerella mix
1/4 c. Parmesan cheese
Salt and pepper to taste

Preheat oven to 350 degrees F. Lightly grease a 9x13 pan.

In a large pot, boil the macaroni for 5 minutes.

Combine the cheeses and the melted butter. Beat egg and add it to cheese. Add milk and stir, then add salt and pepper.

Drain macaroni and pour into greased pan. Add cheese mixture and stir to spread cheese throughout macaroni. Cover with Parmesan cheese.

Bake 40 minutes.

For a veggie, I made a platter of baby carrots, grape tomatoes, sliced peppers, and snow pea pods, and I made a honey-mustard sauce to dip the veggies in. Dessert was blueberries and strawberries with home-made whipped cream plus a pan of chocolate chip cookie bars (I make the Tollhouse Cookies recipe and bake it in a 9x13 pan for 25 minutes instead of making it into individual cookies).