Spring clean your mind, body and spirit this month with lectures, classes, city excursions and tastings at the 92nd Street Y. Pick up a new hobby or rediscover an old one. Take a cooking class (Brain Food with Charlie Ayers), read a literary classic or learn a language. Above all, satisfy your hunger for life and learning.
The “Insatiable” Gael Greene, a frequent guest at the 92nd Street Y, is a senior restaurant critic at New York magazine, author of the delectable memoir Insatiable: Tales from a Life of Delicious Excess and co-founder of Citymeals-on-Wheels®.
Gael Greene’s Orange Fruit Soup
1 1⁄2 cups water
2 tbsp. quick-cooking tapioca
1 tbsp. sugar
Pinch of salt
1⁄2 cup frozen concentrated orange juice
2 cups fruit (see below)
Mix the tapioca into water in a small saucepan. Cook over medium heat, stirring constantly, until it comes to a full boil. Remove from heat. Add sugar, salt, and orange juice concentrate. Stir to blend. Let cool for 15 minutes, then stir again. Cover and chill for at least 3 hours. Just before serving, fold in fruit. In winter, you can use orange sections with the membrane cut away, sliced bananas, half grapes (seeded), frozen and thawed peach slices, and the best berries you can find. In summer, choose a mix of sweet and tart summer fruit—plums, peaches, nectarines and especially berries. Don’t forget the banana. Serve in chilled bowls or balloon goblets.
Serves 4.
© Insatiable: Tales from a Life of Delicious Excess
(Grand Central Publishing, 2006)
[92nd Street Y Jewish Cookbook]
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