We promised you another recipe from our Rosh Hashanah’s Foods section, and here it is. Like the Palisades Peach Shortcake dessert in our previous posting, this recipe also follows Chef Mary Fabrikant’s philosophy of embracing an early Rosh Hashanah and utilizing the late summer produce available to create a seasonal menu.
Here’s what Chef Mary says about this light and flavorful dish: “My sister Anna first made this dish during our family beach vacation in the summer of 2002, as an accompaniment to Grilled Flank Steak. To me, it embodies the quintessential qualities of summer cooking — fresh, fast and absolutely delicious.”
Other Rosh Hashanah recipes elsewhere on Rocky Mountain Jew:
- Leek & Feta Patties (a latka featuring leeks, one of the traditionl simanim)
- Carrot-Ginger Soup
- Classic Honey Cake
- Debbie Foster’s Apple Cake
- Rosh Hashanah Seder
- 1 tsp. olive oil
- 1 C chopped Vidalia or other sweet onion
- 1½ C fresh corn kernels, about 3 ears
- ½ C dry white wine
- 1½ C diced tomato, about ¾ lb.
- ⅓ C thinly sliced fresh basil
- 1 TB fresh lime juice
- ¼ tsp. salt
- ¼ tsp. crushed red pepper
- ⅛ tsp. black pepper
- Heat oil in a large nonstick skillet over medium heat. Add onion, and sauté 5 minutes or until tender. Add corn and stir. Add white wine; cook 5 minutes or until corn is tender, stirring frequently. Remove from heat, and cool slightly. (Can be made ahead up until this point. Heat gently before continuing. This dish is equally as tasty served warm or at room temperature.)
Combine corn mixture with remaining ingredients in a large bowl; toss gently. It is important to add the lime juice and basil at the very last minute before serving, as the basil will darken and the acidic lime juice become less bright as the dish sits.