In our tradition, we count up, rather than count down. For example, we count up to 49 days (Sefirat HaOmer) from Pesach to Shavuot, rather than counting down. On a weekly basis, we also count up, Sunday is called Yom Rishon, (first day), Monday is Yom Sheni (second day).
I think our Jewish tendency to count forward reflects optimism. Of course we remember and honor our history and memories, but we also look ahead, anticipating better things to come — “Next year in Jerusalem!”
Although we don’t have formal Jewish rituals to celebrate birthdays — except perhaps the 13th — I love celebrating birthdays, especially my own, which is June 11. We do wish birthday celebrants “to live to 120” (ad meah v’esrim).
Birthdays are perfect opportunities to celebrate and appreciate all we have in our lives, and I love to do so with family and friends. This year, I enjoyed a tapas party, with plenty of little nibbles and a tall refreshing glass of Sangria. Yom huledet Sameach!
Aceitunas con Anchoas
(Anchovy Stuffed Olives) | Makes 40
40 large pitted green olives
20 anchovy fillets, cut in halves
1/4 cup milk
2 Tbs. olive oil
2 Tbs. sherry vinegar
2 Tbs. chopped Italian parsley
Rinse the olives with cold water and dry well. Soak the anchovy fillets in the milk for 10 minutes, rinse fillets with cold water and discard milk. Stuff each olive with an anchovy half.
Whisk together the olive oil, vinegar and parsley. Pour over the olives and toss well. Allow the olives to marinate for several hours. Serve with toothpicks.
Champiñones en Adobo
(Mushrooms Cooked in Wine) | Serves 8 to 10
4 Tbs. olive oil
1/2 small onion, finely chopped
1 garlic clove, finely chopped
2 Tbs. tomato paste
1/2 cup white wine
1/2 cup water
1/8 tsp. Spanish saffron
1 tsp. fine sea salt
1/2 tsp. black pepper.
1 lb. small mushrooms, stems removed, brushed clean
Heat the oil in a saucepan. Over low heat, sauté the onion and garlic until softened, about 3 or 4 minutes. Stir in the tomato sauce, wine, water, saffron, salt and pepper. Cover and simmer over low heat 30 minutes.
Place the mushrooms in a small clay casserole, pour the wine mixture over all, cover and bake in a preheated 375° oven for 15 minutes. Remove from the oven and let stand until cool. Serve cold or at room temperature.
Sangria | Serves 8
1 lemon, cut into 1/4-inch slices
1 orange, cut into 1/4-inch slices
1 large apple, cut in half lengthwise, cored and cut into thin wedges
3/4 cup sugar
2 bottles Spanish red wine
1 cup brandy
6 cups club soda, chilled
ice cubes
Combine the lemon, orange, apple and sugar in a large pitcher. Pour in the wine and brandy and stir with a long-handled spoon until well mixed. Taste. If you prefer the Sangria sweeter, add more sugar.
Refrigerate for at least 1 hour or until chilled. Just before serving, pour in chilled club soda, adding more or less to taste. Stir again, and serve in chilled wineglasses. Or the glasses may be filled with ice cubes before adding the Sangria.
Rebecca Ets-Hokin is a Bay Area cooking teacher and food professional. Her columns alternate with those of Louise Fiszer. Questions and recipe ideas can be sent to j. or to [email protected].