My Shabbat Menu

My sister was supposed to join us for Shabbat dinner this week, along with a fellow baker and tweeter, the (original) Jewish American Princess. But sadly, my sister has a commitment at college at the last minute and I had to reschedule until my sister is around to dine with the lovely tweeting princess!

So instead, my former roommate, acoffee-chipotle-brisket-sandwich hysterical, opera-singing Aussie, and my favorite Persian pal will be joining us for dinner and I wanted to make a super fun menu for them! What says fun more than build your own brisket sandwiches!? Almost nothing I think. Except perhaps for some build your own ice cream sundaes, but I think that will have to wait until Shavuot.

To start, I am serving a simple and refreshing Marinated Cucumber and Dill Salad, one of my family’s favorites, including my 10 month old daughter!

For the main attraction I am serving my Pulled Brisket Sliders served on fresh onion challah rolls. And how can you serve pulled brisket without some classic coleslaw!? Well I will be serving that too.

We need to balance out the the meat and carb factor with some more vegetables, so I will be serving a super easy and delicious side dish, Flash Roasted Broccoli Spears with Spicy Bread Crumbs.

And the sweet finish? I am going to make my classic, go-to chocolate cake from Hersheys. I make this pareve my substituting the milk for almond milk or coconut milk.

Posted on April 17, 2013

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