Labor Day

Fried Green Cherry Tomatoes

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This year my tomato crop was such a bonanza that we ate tomato-something almost every day!

I am not complaining. Fresh garden tomatoes are among the treasures of the food world.

But it’s getting on in the season, the weather is turning, the Jewish holidays are around the corner and hundreds of those little things will never ripen from green to red in time.

I made some chutney of course.

I like fried green tomatoes in a sandwich but the cherry tomatoes are too small for slicing, coating and frying.

So I tried making them whole.

Yes!

Crunchy outside — and when you bite in, you get spurts of sweet-tart juicy tomato.

Terrific as an hors d’oeuvre. If you have extra, little, green tomatoes, try this:

Fried Green Cherry Tomatoes

  • 1/2 cup mayonnaise

  • 2 tablespoons chopped fresh basil

  • lemon juice

  • 18-24 small green cherry tomatoes

  • 1/4 cup all-purpose flour

  • 1 large egg

  • 1/4 teaspoon Sriracha or other hot sauce

  • 1/2 cup matzo meal or breadcrumbs

  • salt, freshly ground black pepper and garlic powder to taste

  • vegetable oil

Combine the mayonnaise, basil and a teaspoon or two of lemon juice in a small bowl. Taste and add more lemon juice if desired. Set aside. Wash and dry the tomatoes. Place the flour in a bowl, add the tomatoes and toss them around to coat them completely. Beat the egg and hot sauce together. Immerse the tomatoes into the egg and roll them around to coat each one completely. In a bowl, combine the matzo meal with salt, pepper and garlic powder to taste. Add the egg-coated tomatoes a few at a time and roll them around to coat them completely. Place the coated tomatoes on a cake rack or other surface for at least 20 minutes, to “air dry” slightly. Heat vegetable oil in a deep pan to a depth of about 2-inches. When the oil is hot enough to make a crumb sizzle quickly, add the tomatoes, a few at a time and cook them, turning them occasionally, for 4-5 minutes, or until golden brown. Remove the tomatoes and set the on paper towels to drain. When all the tomatoes are fried, serve them with the basil mayonnaise.

Makes 6-8 servings

Pomegranate Chicken Wings

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I know that Labor Day is not the end of grilling season, but somehow it's a reminder that so much in our lives is about to change. In the month or so ahead, leaves turn to red and gold. School begins. There's a vague chill in the air at night. The sun sets earlier and nighttime comes sooner.

I also realize that many people continue to grill outdoors throughout the year.

I'm not one of them. If it's below 45 I don't feel like slaving over a hot grill in the cold night air.

So, knowing how way leads on to way, I am making the most of the grilltime that's left.

These wings will be on my menu soon, before I close up shop for the winter.

Fyi, you can use the glaze for other chicken parts and bake the pieces n the oven or broil them in an oven broiler. It’s also fine to use for basting a whole roasting chicken.

 

Pomegranate Wings

  • 2 pounds chicken wings

  • olive oil (about one tablespoon)

  • 1/2 cup pomegranate jelly

  • 2 tablespoons orange juice

  • 1 tablespoon cider vinegar

  • 1 tablespoon brown sugar

  • 1 teaspoon chopped fresh ginger

  • 2 cloves garlic, finely chopped

  • 2 scallions, chopped

  • pinch or two cayenne pepper

  • salt to taste

Preheat an outdoor grill or oven broiler. Wash and dry the wings and cut them into separate pieces. Brush with olive oil and grill, turning once, for 8-10 minutes or until lightly browned. While the wings are cooking, mix the pomegranate jelly, orange juice, cider vinegar, brown sugar, ginger, garlic, scallions cayenne pepper and salt to taste until well blended. Brush this glaze on the wings and cook for another 10-12 minutes, turning the wings occasionally and brushing with remaining glaze, until crispy and fully cooked.

Makes about 24