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Jun 24, 2014 04:45 AM

Cold / Summer Shabbat lunch ideas

I am not questioning your right to serve cholent all summer long. Just hoping to share some nice ideas for cold lunches in a hot season.

Chicken salad with avocados and mangos
(this recipe multiplies)

2 skinless boneless chicken breasts
I ripe Hass Avocado
I ripe mango
lemon juice
rounded teaspoon prepared dijon mustard
tiny pour of olive oil

Poach or bake chicken until the pink center has just barely turned white (or grill, or serve an extra roast chicken on Friday night and use the leftover meat - white and dark - to make this salad)

Cut chicken in fork-size chunks. Peel and chunk mango.
Cut avocado into rough dice. Put avocado into a tupperware with lemon juice, dijon mustard, a drop of olive oil, and shake, shake, shake.

Mix everything together. Serve on lettuce bed to make it look pretty.

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  1. We poach some salmon they day before,(refrigerate over night) served on a plate, with some sliced tomato, thin sliced onion, and some steamed green beans (all room temp). We prepare a nice light mustard vinaigrette and serve on the side.

    1. Crockpot has been put away for the season. Cholent is much better as a seasonal thing. We were visiting Budapest a few years back and sought out the Kosher district (Kosher corner?). Even though it was 100 degrees out every place insisted on serving goulash. Ended up getting salami from the butcher and snacking on that.

      15 Replies
      1. re: ferret

        I was their Budapest) 4 years ago and we found both the cholent and goulash delicious , it was of course April much cooler. I don't recall the name of the restaurant in the Kosher district, but it was memorable.

        1. re: PHREDDY

          The only kosher places in Budapest are Carmel and Hanna.
          Hungarians believe that hot stuff is good in hot weather though they do eat cold sour cherry soup in the summer also. Cholent (solet) and goulasch (gulyas) are common dishes even in the hottest weather.

          1. re: DeisCane

            Common they may be, but when it's over 100 degrees outside they are not especially high on my list. My Hungarian mother never once gave a thought to seasonality in her cooking, and her dishes ranged from heavy to heavier - not that there's anything wrong with that.

            Our best rest stop in Budapest ended up being McDonald's - beverages with ice, air conditioning, clean toilets and free WiFi. An icy cold Diet Coke is a nice taste of home.

            And, by the way, the salami I get at Romanian in Chicago is much better than the stuff from Hungary. Although I had pretty amazing French salami in Europe (very small diameter and pretty dry). France has some cool stuff that sadly never makes it to the US, although I doubt there's a big market here for Kosher foie gras.

            1. re: ferret

              I don't have a Hungarian mother, that side is German. But my ex-wife's grandmother was from Budapest. Both my mother and ex-GIL believed that you ate/drank hot food/beverages in hot weather to cool you down. Iced drinks were too much of a shock to the body.

              That said, I love hot soup and hot coffee all year round.

              A summer Shabbos lunch of Gulyas and plates of cold pickled vegetables and aufscnitt sounds really good when it's 100 degrees. After all, it's not 100 degrees in the air conditioned dining room and the home kitchen is also air conditioned.

              BTW>>both ladies going strong in their 90s.............

              1. re: bagelman01

                I didn't say I wouldn't enjoy it, but the thought of wandering around a hot city with a meat and potato football churning in my digestive tract seemed pretty unappealing at the time. The other terrific treat in 100+ degree Budapest were the bicycle-cart vendors with bags of ice-cold cut melons (watermelon and honeydew). Certainly subject to your own attitudes about acceptability of cut fruit, but it was a Euro well spent (and well enjoyed) - or at the exchange rate of the day, about 32 million Forint. As the afternoon dragged on I would have gladly paid 10 Euros.

                1. re: bagelman01

                  And it doesn't get to 100 degrees in Budapest anyhow. :)

                  1. re: DeisCane

                    Well, it didn't used to . Some amazing heat waves on the continent in recent years.

                    1. re: AdinaA

                      True, but even still. I've spent a lot of time over the summers in Hungary over the last 18 years and I think I've only experienced 3-4 days over 90, and only one over 95.

                      And btw, in the summer (and much of the year), gulyas is usually cooked outdoors in a bogracs (cauldron over an open fire). It's a lot lighter than the gravy like stuff served in the US that is called goulash.

                      1. re: DeisCane

                        So, if an American who doesn't own a caldron wanted to make a really good gulyas - would you offer her a recipe?

                        1. re: AdinaA


                          I am in NYC this week but when I get back, I can try to transcribe ours, which is a stovetop recipe.

                          1. re: DeisCane

                            Thank you. The versions I have been served have left me puzzled to know what the fuss is about.

                        2. re: DeisCane

                          Gulyas as you and I know it>>>>soup
                          Goulash as served in America>>>>stew, often thickened

                      2. re: DeisCane

                        I made 14 annual trips to Budapest, but always for three weeks in January (25-35 degrees F)
                        My only summer trips were to the family home on the shores of Lake Balaton and it never exceeded 80 F

                        1. re: bagelman01

                          The Summer of 2010 followed the Spring floods (the road to my parents' birth villages had been washed out in the Spring and remained out of service during the Summer - we had to "offroad" it with our rental car). Late July-early August in Budapest was unbearable. Thank you Global Warming.

            2. Turkey Salad in Pineapple Boats
              Perfect for cold summer Shabbos Lunches, will hold 24-36 hours in the refrigerator. Serves 4-6

              Turkey Salad
              1 ½ pounds cooked turkey
              3 stalks celery (no leaves)
              3 scallions (may use ½ small yellow or white onion or 1 shallot)
              1 medium red bell pepper (seeded)
              1/3 cup mayonnaise
              3 TBSP Dijon Mustard
              2 TBSP Cider Vinegar
              2 Tsp white granulated sugar (optional)
              1/3 Tsp table salt
              1 can (14-16 ounces) pineapple chunks, drained (tidbits will work, crushed is not recommended)
              1/2 lb red seedless grapes (optional)
              12 maraschino cherries
              2-3 Fresh Pineapples

              Place ½ cooked turkey, celery, scallions, pepper, in a food processor and finely chop using the pulse setting.
              Cube the remaining cooked turkey in 1 inch pieces.
              Transfer the above to a large mixing bowl, add in the mayo, mustard, salt, vinegar and pineapple chunks. Mix gently with a spoon. Refrigerate 1 hour and taste to see if sugar is desired/needed. Add sugar if desired, adjust seasonings to taste and cover and refrigerate overnight. The optional red grapes should be tossed with the turkey salad when assembling the boats.

              Pineapple Boats:
              Cut pineapples in half. Cut a thin slice off outside of each half so they will lay flat on a plate. Cut/scoop out the fresh pineapple meat and reserve to use for dessert or any other use. DO NOT use in this recipe!!!!******
              Just before serving, fill the Pineapple boats with the refrigerated turkey salad, garnish with maraschino cherries.

              ****Do not use fresh pineapple in making the turkey salad. There is an enzyme in the fresh fruit that reacts with the mayonnaise and will turn this into a hard clay like monster. In 1979, the caterer I worked for made 300 of these using the pineapple he scooped from the boats for a Hadassah luncheon. They were made 36 hours in advance. When the waitresses brought them to the tables, none of the Hadassah ladies could get their forks to penetrate the concrete like mass that had formed. Major Disaster.

              2 Replies
              1. re: bagelman01

                The chemistry of that is amazing. But it does sound as though you could chop the turkey and veggies ahead, then cut up and add the fresh pineapple right before serving.

                1. re: AdinaA

                  You can make the turkey salad with out the pineapple cubes in advance. It needs the overnight in the fridge to develop the flavor. Then when you assemble the boats, garnish with fresh cut pineapple and grapes. BUT, the turkey salad loses some of the sweetness that way. I could probably use a drained 6 ounce tin of crushed pineapple in the salad mix instead and make fresh fruit skewers of pineapple, grapes and cherries to stand up in the boats like a mast.

              2. My first thought was "how about ceviche"? It then occurred to me that I've never run across this issue: is it halachically acceptable to prepare ceviche on Shabbat?

                Not a clue.

                But you could certainly do it as an appetizer on Friday night. Nothing more refreshing.

                32 Replies
                1. re: ferret

                  I would think it is not OK to make it on Shabbat. One of the melachot is pickling, and I'm thinking ceviche would be classified similarly. I'm just guessing, so I certainly could be wrong, but I am not home where I could attempt to look it up.

                  1. re: queenscook

                    I'm also not qualified to give a definitive answer but pickling is generally to make something keep for periods extending well past shabbat. Ceviche won't keep more than 24 hours and even at that point, it starts getting dodgy. I wonder if this would be a sufficient distinction. It seems like a question for your preferred kashrut authority.

                    1. re: CloggieGirl

                      This gets deep. What is pickling? What is cerviche? It is raw fish onto which citrus juice is poured. Pour a salad dressing containing lemon juice onto salad greens and other raw vegetables and they begin to wilt. Is that pickling?

                      1. re: AdinaA

                        Fish is protein, salad greens are not protein. When you pour the citrus on the protein it does start to cook it and thus change it...IMO...preparing ceviche would be contrary to melachot.

                        1. re: PHREDDY

                          Protein does not seem to be the distinction. I was once at a shabbos table where another guest wouldn't salt some of the food on his plate, because of this melacha. It seemed quite strange to me so I later looked it up in an English sefer called "The Shabbos Kitchen," which I now have sitting in front of me. In the chapter called "Marinating and Salting" it says "It is forbidden to marinate any food item in a spicy liquid (e.g. vinegar, salt water, pickle brine) on Shabbos. This Rabbinic prohibition was enacted because marinating (or pickling) alters the the quality of the food, and is therefore comparable to cooking. This prohibition applies to all foods, including vegetables (e.g. pickling cucumbers, tomatoes or peppers), fish (e.g. pickling herring) and meat (e.g. corned beef.) None may be marinated on Shabbos."

                          It goes on to exempt some foods (cooked meat, fish, and eggs, for ex.), and be much more specific about the hows and whys, but this does certainly seem to rule out ceviche.

                          1. re: queenscook

                            My specific point was the food is being cooked. Agreed, but that person who was adding salt to their food does not make sense in light of your "noted exception", and thus does putting dressing on salad greens fall in the same category as the salt on the plate of food?

                            1. re: PHREDDY

                              It's not exactly cooking because no heat. The citrus denatures the proteins in the fish, turning it opaque but not flaky the way heat does.

                              I do it on Friday afternoon, to serve cold at lunch Saturday. It keeps nicely for that period, albeit it turns whiter - more opaque - than if served immediately. I do find that even in the sushi era, not every guest at a Shabbos table is fond of cerviche.

                              Because it is summer travel season, I will add that if you are traveling and are in a space with a fridge but without the capacity to really cook, but you have a source of good, fresh fish, you can make cerviche.

                              1. re: PHREDDY

                                I think that other guest was being careful about some specific veggies, like cucumbers or something similar.

                                Also, the book says "when salting a vegetable salad, one should add a liquid (e.g. oil, salad dressing) to the salad, either after the salting or preferably beforehand)," so no, dressing does not seem to be a problem; in fact, it seems to make it less of a problem.

                    2. re: ferret

                      I can't answer whether it's permitted, but I can say that it definitely doesn't fall under the category of cooking. The definition of "cooking" requires fire. Cooking something directly in the sun's heat is permitted; cooking in heat derived from the sun is only forbidden because it's not obvious to an observer that the heat didn't come from a fire. So ceviche is definitely not cooking. The question is whether it falls into the categeory of "salting", or perhaps of "hitting with a hammer" (i.e. putting the finishing touches on something, making it fit for use).

                      1. re: zsero

                        Cooking is permitted, if the it is prepared and cooked into Shabos...Cholent, is cooked from the day before to the next afternoon, on a fire. You cannot start or turn on a cooking device.

                        1. re: PHREDDY

                          Um, excuse me? Cooking on Shabbos is certainly NOT permitted. Cooking on Friday is of course permitted -- it's not Shabbos, so why would it be a problem? But we're discussing making ceviche ON SHABBOS.

                          1. re: zsero

                            Zero, I believe that Phreddy's phrasing was awkward, not his intentions.

                            Perhaps you could clarify a term like "cooking", which can be confusing for those who have not studied kashrut.

                            1. re: zsero

                              Cooking is permitted as long it has been started before Shabbos. To make it simple, I ask a question: you prepare and start your Cholent and place it on the stove before the start of Shabbos. At the moment just before Shabbos arrives do you take it off the stove or do you let it cook until the next day?

                              1. re: PHREDDY

                                If you put it on before Shabbos, then you are not cooking on Shabbos, are you? You cooked on Friday. What cooking are you doing on Shabbos? None.

                                1. re: zsero

                                  This is not entirely true. There are halachot about foods which continue to improve while on a blech and what you are allowed to do with them, to them, etc.; how else would they continue to improve unless some cooking were going on? Another thing: strictly speaking, though I don't think many do this, you can put up raw food (e.g. a cholent) just before shabbos begins. There are specifics on how this is done and what has to be true for one to do it, but the halacha does exist. That food certainly will be cooking on shabbos.

                                  1. re: queenscook

                                    What do you mean, the food is "cooking"? Cooking is an action. Food is inanimate, how can it do an action such as cooking? Can it also sing and dance? A person cooks food. Food is cooked. And you cook your food on Friday, not on Shabbos. By the time shabbos comes in you have finished cooking, and now you're just waiting for the cooking you did to have its effect, for the food to become ready. In what sense can you still be cooking, when you're not even there?

                                    If anything is cooking the food on Shabbos, it's the fire, not you; and of course the fire doesn't have to keep Shabbos. So how can that justify a statement like "cooking is permitted on Shabbos"? Not by anyone who has to keep Shabbos, it isn't. Of course those not commanded to keep Shabbos can do anything they like; they can cook, just as they can write or carry or farm.

                                    Ceviche is a different matter. Making ceviche is not cooking. But it probably does fall under the category of "tanning".

                                  2. re: zsero

                                    The food in on the "fire" (started on Friday) and cooks until it is finished (Shabbos). Much the same a leaving a light on.

                                    1. re: PHREDDY

                                      You wrote that cooking is permitted on Shabbos. That can't be left uncorrected. Cooking is *never* permitted on Shabbos. Cooking is permitted on Friday, of course, just as all kinds of work are permitted on Friday. You have to finish all your cooking before Shabbos starts. You put everything on the fire, and that's it, you're finished cooking. What happens afterwards has nothing to do with you. You're not doing anything.

                                      Tell me, when you put something in the oven and take a nap, are you still cooking in your sleep?!

                                      1. re: zsero

                                        Zev, calm down. The food is being cooked. Passive verb. You're arguing over semantics for the sake of arguing.

                                        1. re: avitrek

                                          that's the problem with this bunch of semantics, always arguing..................................
                                          No anti semantic like a Jewish anti semantic...................

                                          and this from a father who constantly lectures his children about 'done' and 'finished'

                                          I'm done cooking the turkey
                                          The turkey has finished cooking

                                          and in the case of the turkey it is cooking despite what the previous poster says, but it is the object of the chef's action.

                                        2. re: zsero

                                          Perhaps you use English differently than the rest of us. It is as correct to say "The food needs to cook a bit longer" as "The food needs to be cooked a bit longer."

                                          1. re: queenscook

                                            No matter which way you say that, you CANNOT say that a person is cooking when he is in fact doing something completely different. Cooking is an action that a person is either doing or not doing at any given moment. And if he's asleep, or at shul, or just sitting down and relaxing, then he is not cooking, regardless of what the food or the fire might be doing. And neither the food nor the fire is Jewish, so it doesn't matter what they do.

                                            1. re: zsero

                                              Sorry Z,
                                              In American English usage, one is cooking from the moment you start to take the ingredients from the cabinets, refrigerator, etc, assemble (slice, dice, mix, season) place into or on the source of heat until the moment you remove the finished cooked item from the source of heat.

                                              Cooking doesn't require the cook to constantly be in contact with the item being cooked. During different stages of the process the cook may be doing other things; including sleep as when a large turkey is in the oven overnight. The act of cooking doesn't end until the item being cooked has finished cooking.

                                              In simple terms if I put a pot of water on the stove to boil to make pasta, and go in the den to watch TV for the 15 minutes until it comes to a boil it doesn't mean I'm not cooking, I'll be cooking until I have added the pasta, it has come to a boil again, cooked the requisite number of minutes, stirring occasionally. The moment I take the pot off the stove to drain, I am no longer cooking, but assembling the cooked
                                              dish for serving.

                                              1. re: bagelman01

                                                This exchange made me cringe and LOL simultaneously. As usual, I think bagel is spot on.

                                                1. re: DeisCane

                                                  Thanks DC......
                                                  how was your visit back to the states?

                                                  1. re: bagelman01

                                                    Fine, it was mostly for work purposes though I had a nice shabbos in Teaneck. There was no kosher chowing (out) of note, unfortunately. Now that my office is further downtown (and west), it's harder for me to get out for something substantial. Teaneck more than made up for it though so I could probably fast this week and be fine.

                                                2. re: bagelman01

                                                  That's just bizarre. It makes no sense at all. I can't believe that really is standard usage. "Whatcha don'?" "Cooking." "Oh, it looked like you were reading a magazine." "I am. But it counts as cooking because I have a turkey in the oven."

                                                  1. re: zsero

                                                    No one said language makes sense. In this case reading the magazine equals multitasking.

                                                    1. re: zsero

                                                      I wish my knowledge of the nomenclature of grammar and were better, but I think it has to do with transitive and intransitive verbs, and possibly direct and indirect objects. It's easy enough to read up on it, if you wish.

                                                      I would disagree with bagelman somewhat. I don't think we need to say the person is cooking the turkey or the pasta while they are sleeping or in the den watching TV; I think it's better to think of it as the turkey or water is cooking. That does not mean the food is doing (i.e. initiating) the action of cooking; it means the food is being acted upon, and is being cooked during that time, even if the person is doing no action to it.

                                                      1. re: queenscook

                                                        I have no problem with your interpretation of cooking. What I really think is that it is time to get this thread back on track and suggest more cold summer Shabbos lunches.

                                                        I personally feel that when a poster injects the halachic rules into the discussion then the purpose of CH is defeated.
                                                        In this board's case it's about food, kosher food. Supervision, rules and standards vary. Make the food according to one's belief's standards, but focus on the food.

                                                        1. re: bagelman01

                                                          We agree -- this has definitely gotten far away from issues of what's delicious into issues of what's religiously acceptable, and that's off-topic for Chowhound. We're not going to remove it, because there's quite a lot of discussion here, but we would ask that everyone let it go.


                                                          1. re: The Chowhound Team

                                                            Nice call by ChowTeam. leave discussion up. let topic go.

                              2. Make-your-own summer rolls, or lettuce rolls: Put out bowls of chopped cooked chicken/tofu/scrambled egg/other protein, various herbs (mint, basil, cilantro, parsley, etc.), lettuce, cold rice noodles, shredded carrot, mango, chopped peanuts, other cooked veggies, etc., along with dips and rice paper wrappers or good cup-shaped lettuce leaves (Boston works well). Let people roll their own after a brief demonstration of technique.

                                8 Replies
                                1. re: GilaB

                                  this is a great idea

                                  ive done it on a weeknight many times, but never thought to do on for a shabbat lunch, but it really seems to lend itself well

                                  maybe with a nice arugula salad?

                                  or even dairy with feta as the protein?

                                  1. re: shoelace

                                    People generally get really into it, especially kids. I do it as an appetizer, but it could easily be a light meal on its own.

                                    Dairy would be very not-Asian, but you could go that way if you like. Feta seems very crumbly for the purpose, I'd want something that would hold together better.

                                    1. re: GilaB

                                      I could care less if its authentic asian- I thought its crumbliness and saltiness might be a good contrast

                                      on a non-shabbat, a fried egg might be interesting?, idk how i feel abt day old scrambled eggs

                                      1. re: shoelace

                                        I've used an omelet, sliced into strips, which has worked well. Probably a fried egg would be delicious, but messy - it'd break as soon as you started rolling.

                                        Somehow, cheese just doesn't appeal to me at all in this context.

                                        1. re: GilaB

                                          Sounds great. But as a 1st course that will appeal to kids, it sounds brilliant. Omelet strips might not be to my taste or shoelace's, but I can really see the pre-school set in my family stuffing them into a wrapper and eating a decent meal, then heading off to race matchbox cars while the grown-ups enjoy a second course. I am so going to use this idea.

                                          1. re: AdinaA

                                            adina- what do you think this would lead in to as a second?

                                            1. re: shoelace

                                              There's no reason it couldn't lead to something totally straightforward, like grilled London broil with salad.

                                              But, especially if serving milchigs, I think I would go on to a savory cheese tart or galette, a lentil salad in this mood , (galette and lentils at room temp) and maybe a salad of slivered artichoke hearts and tomatoes.

                                              Dessert would be something made from fruit.

                                              1. re: shoelace

                                                When I do this as an appetizer, it's filling enough that you can do a pretty light meal afterwards, of anything you find appealing. Adina's suggestions are good. I've done straightforward cold chicken dishes with a salad and simple veggie side.