When my children were very young, I socialized with my chavurah at the playground, with an occasional Tot Shabbat. At the time, it seemed to me that we didn’t socialize as much as we watched our children. But there was a definite bond being forged.
The children are older now and no longer need full-time care. But I still very much enjoy the company of my Jewish Mom friends. My friends Barbara, a busy attorney, and Vickie, a radiologist, have replaced the playgroups with shopping parties, and they have become events to look forward to.
About twice a year, these welcoming hostesses open their homes to several artisans, jewelers and artists to display their Judaica, clothing, accessories, art, jewelry and gifts, and invite their friends to stop by for a beverage and some quiet shopping time.
Recently, Barbara’s cousin Beth came in from out of town with her unique collection of jewelry. Barbara whipped up delicious appetizers and served her signature cocktail — the Wahine. We sipped our cocktails, kvetched and kvelled over our kids, noshed and, of course, shopped.
Wahine
Makes 1 stiff drink
2 oz. rum
2 oz. pineapple juice
1⁄2 cup crushed ice
1 mint leaf
1 maraschino cherry
Shake the rum, pineapple juice and ice in a cocktail shaker and strain into an old-fashioned glass. Garnish with the mint leaf and the cherry.
Barbara’s Artichoke Dip
Serves 10-12 as an appetizer
2 14 oz. cans artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup finely grated Romano cheese
1/4 cup chopped green chilies
1 tsp. smoked paprika
Mix the ingredients and pour into an oven-safe baking dish. Bake in a preheated 400-degree oven for 20 to 30 minutes, until lightly browned. Serve with bagel chips or crackers.
Bobbie’s Goat Cheese Dip
Serves 10-12 as an appetizer
2 cups yellow and red cherry tomatoes, cut into halves
6 cloves garlic, peeled and sliced
4 Tbs. extra virgin olive oil
1 tsp. coarse sea salt
4 Tbs. shredded basil leaves
12 oz. goat cheese
Toss the tomatoes, garlic, olive oil, salt and basil together in an oven-safe dish. Roast the tomato mixture in a preheated 350-degree oven for 15 minutes.
Place the goat cheese on a serving platter. Pour the roasted tomatoes over the goat cheese and serve with bagel chips or crackers.
Weekend Brownies
Makes 2 dozen large brownies
6 eggs, slightly beaten
1/4 cup brewed coffee or espresso
1 Tbs. vanilla extract
2 cups sugar
16 oz. unsalted butter, melted
20 oz. semisweet chocolate, melted
1 1/4 cups flour
3 tsp. baking powder
1 tsp. fine sea salt
12 oz. chocolate chips
2 cups chopped, toasted walnuts
Whisk together eggs, coffee, vanilla and sugar. Stir in melted butter and chocolate.
Sift together the flour, baking powder and salt, and fold it into the chocolate mixture. Fold in the chocolate chips and walnuts. Pour the batter into a 12-by-18-inch baking sheet that has been lined with parchment paper. Bake the brownies in a preheated 350-degree oven for 15 minutes. Remove from the oven and allow to cool completely before cutting into 24 pieces.
Rebecca Ets-Hokin is a certified culinary professional. Visit her Web site at www.GoRebecca.com. She can be reached at [email protected].