RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Caper Sauce - pareve
This is from a new Hebrew-language cookbook, "Sherry's Kitchen," by Sherry Ansky, food columnist for the Ma'ariv Hebrew newspaper. Phyllis Glazer translated this and a number of other recipes for the Jerusalem Post Magazine of October 30, 1998. The emphasis of the cookbook seems to be on Mediterranean specialties, with a particular emphasis on the various forms of preserving foods and using them. Ruth Easy Caper Sauce ~~~~~~~~~~~~~~~~ 1-2 Tablespoons pickled capers Grated rind of one lemon Juice of 1/2 lemon 2 Tablespoons olive oil 1 Tablespoon white wine vinegar 1 Tablespoon chopped fresh coriander or mint 1 garlic clove, minced Mix all the ingredients together. Serve over grilled chicken, artichoke hearts, sliced baked potatoes or fried Halumi cheese. Yield: About 1 cup
