I am actually really excited about our Shabbat dinner tonight. I am trying out some new recipes, and experimenting with some gluten-free dishes now that my sister is on a gluten free and dairy free diet. My idea of Hell is a world where I couldn’t eat bread or dairy desserts.
So what’s on deck for this week’s Shabbat menu?
When I saw this recipe for Indian Barbecue Chicken, I knew I had to make it! Instead of using chicken breasts, I am going to make a whole roasted chicken and then serve the barbecue sauce on the side.
My sister has decided she is going to make some Shaved Zucchini Noodles with Kale Pesto. I am eager to see how they turn out. While searching for recipes I also came across this recipe from Whole Food Diary for Zucchini Spaghetti with Roasted Tomatoes and Kale Pesto. It looks incredible, gluten free or not. This recipe has also inspired me to look into buying a “spiralizer” to make cool, uniform veggie pasta!
Instead I decided to make this recipe from Whole Foods for non-dairy Rice Pudding, made with coconut milk and cinnamon. I also added a tsp of vanilla extract and star anise for a little extra punch. It smells divine and I can’t wait to serve it to my sister.
Shabbat Shalom and happy cooking!
I always advise people never to try new things when you are bringing something or hosting a meal. And what did I decide to do? Try a new cake recipe to bring to someone’s house who I had never met. This past Thursday night, I opened my trusty copy of Kosher By Design Entertains and decided to make a simple vanilla and chocolate swirl cake recipe for Shabbat dessert. Easy enough, right? Wrong!
The recipe itself was great – the cake batter was awesome! I mean, obviously I licked the spoon. And then disaster struck: I let the cake cool 15 minutes and removed the cake. And it broke. Broken Bundt. #fail. So now what!?
Well, at 11:00 pm I decided to make another dessert. This time I would make my tried-and-true, always-a-hit salty doubly chocolate chip cookies. Except that somehow I under-baked them too much, and they were more like slightly baked cookie dough rather than perfectly chewy cookies. Yet another fail!
What was going on with me!?
Whenever I am whipping something up in the kitchen, I always post the photos to Instagram (are you following me yet? well why the heck not! Follow me here!). And on Thursday night I posted the photo of my poor, poor broken bundt. And lo and behold, a fellow pareve baker suggested I turn the cake into a trifle. Genius!
And that’s just what I did.
Now, the cake recipe is really the least important part. So to make this trifle you can use the same recipe from Kosher By Design Entertains, or you can use a store bought angel food cake or you can even use brownies if you want to be really indulgent.
For you dieters out there….you can actually leave out the cake entirely and simply layer different kinds of fruit together with chocolate mousse and some slivered almonds for crunch. Like a dessert parfait, but with chocolate mousse. Ok, ok, not exactly diet food. But slightly less carb-heavy.
For the trifle I made I used this recipe for the chocolate mousse. But truth be told, usually I live and die by this recipe for Olive oil and chocolate mousse from The New York Times. You can use any mousse recipe that suits you.
Don’t have a trifle dish? You can use just a big glass bowl! I bought mine from Target! But you can also order one from Amazon like this one.
Well, happy broken bundt baking everyone!
1 cake, such as chocolate cake or angel food cake.
1 batch chocolate mousse
2 cups fresh berries
1 cup water
1/2 cup sugar
fresh berries for garnish
In a medium saucepan, add berries, water and sugar. Bring to a boil and then reduce heat and simmer for 10-15 minutes or until you have a syrup-like consistency. Mash berries or put through food processor for a smoother consistency. Allow to cool slightly.
In a large glass bowl or trifle dish, break up around 2 cups of cake or brownie into bottom of bowl. Add layer of chocolate mousse and a drizzle of berry syrup.
Repeat until you have 3 layers and have used up most of the cake and mousse.
Garnish with fresh berries.
When the summer months arrive there is nothing more that I love than baking with fresh berries. There is a constant debate in my house of berry pie vs. berry crumble. See I love berry crumbles – the lightness of the berries with the crunchy sweet toppings while my husband tends to prefer the classic berry pie.
I finally decided I had to merge the two if I was going to be happy and keep my husband happy at the same. The result was nothing short of amazing. I mean, what is not to love about pie crust on the bottom filled with fresh berries, and topped with melt-in-your-mouth crumble? When served at a dairy meal or a late night snack, top it with a scoop of vanilla ice cream.
This recipe makes two pies – and trust me, it is so good you will want to bring one to work, share with friends, or keep it for yourself. This pie also freezes well, so you can put one away for a rainy day.
I know it seems like a lot of steps, but they are all simple and do not take very long. Reuse the bowls along the way for fewer dishes to be washed at the end.
For the Crust:
2 cups flour
1 1/2 tsp sugar
1 tsp salt
1 cup vegetable shortening
1/4 cup cold water
1 1/2 tsp vinegar
For the Filling:
4 cups mixed berries
2 cups peeled apples cut into small pieces or peaches
zest of one lemon
2 Tbsp fresh lemon juice
For the Crumble Topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 tsp kosher salt
1 cup old-fashioned oats
1/2 pound (2 sticks) butter or margarine, at room temperature
For the pie crust mix the flour, sugar, and salt together in a bowl. Cut in the shortening. In a second bowl, mix together the water, vinegar and egg. Mix wet ingredients into flour mixture. Divide into two equal pieces. Roll out pie crust in (two) pie tins.
For the filling, mix all together in a bowl split between two pies crusts.
For the crumble topping, combine the flour, sugars, salt, oats, and butter in a bowl.
Combine until the mixture resembles large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Bake pies for 50 minutes at 350 degrees.
Doesn’t it seem like Memorial Day has arrived a bit early this year!? We are barely past Shavuot and now a wonderful three day weekend looms before us.
I love a meal with a summery barbecue or picnic theme, and so what better cuisine to serve for a Shabbat meal over Memorial Day? In fact I am going to use Shabbat dinner this week to try out a new recipe: ultimate burgers with spicy mayo, avocado and onion straws, which I have never tried before. I am planning to use none other than The Pioneer Woman’s Onion Strings recipe but I will be replacing the buttermilk with coconut milk and adding a Tbsp of white vinegar. I mean, look at these gorgeous fried onions – who wouldn’t want to top a juicy burger with these:
My other suggestions for a BBQ themed shabbat dinner?
How about one of these refreshing Watermelon Martinis to kick off dinner and the long weekend.
One of my new favorite recipes to make is this Horseradish Coleslaw, which no matter how much I make, my husband keeps asking for more. It’s a tangy, slightly spicy take on classic coleslaw.
A simple salad like this Cucumber Tomato Salad, from The Blond Cook, can go a long way if you are serving a slightly heavier entree. Have leftovers? Serve it the next day for lunch with some crumbled feta on top. Another great side dish to serve with a heavier meal that can do double duty for lunch the next day is this bright and colorful Mediterranean Pasta Salad from Leah Cooks Kosher.
Nothing says BBQ like some ribs, right? How about these Barbecue Beef Ribs with Bourbon BBQ Sauce from The Overtime Cook. Looking to save time but still want a great main dish to serve? Try these Ribs in a Crock Pot from Little B Cooks.
Last but not least: dessert! Go simple and beautiful with these Fruit Skewars with Chocolate Dipped Strawberries.
Wishing everyone a Shabbat Shalom, wonderful holiday weekend and happy cooking!
I have spent a long time working on my challah – the consistency, baking time, different flavors. And for me it has always been about the taste, not about the look. But, everyone knows we eat as much with our eyes and nose as we do with our mouth, so I felt it was about time I put forth some effort to perfect my challah braiding.
When I began this endeavor I had only used three techniques for braiding: simple three strand braid (below), a knotted challah roll and a round six-braid challah for holidays that a lovely lady named Chayie Chinn taught me years ago using play-do!
But I was determined to master a six braid challah, what I consider the prettiest of all the challah shapes.
The Shiksa, one of my favorite bloggers, has a whole tutorial about braiding different kinds of challah which you can check out here. But truth be told (sorry Tori!) I didn’t love her suggestion for a six braid challah, and so after practicing with her instructions I was still in search of a technique (and a virtual teacher) that would give me the beautiful, uniform-shaped challahs I was looking for.
Finally after some google searching late one night, I came across this video from Maya Sprague which seemed to have the kind of directions I was seeking – step by step, and a braiding technique slightly different than some others.
It was confusing at first to follow along, so I recommend having everything you will need at hand, including your laptop or ipad. I pressed pause a lot, and rewound to make sure I was crossing over the correct strand. After a few tries I was definitely getting into the rhythm. I hope with some more practice this technique will become like second nature to me!
Now I know everyone has a different recipe, and a different way of shaping challahs, so I am a big believer in whatever works for you. And this is what worked for me, so thank you Maya for your awesome directions! Your challot are stunning.
Check out my gorgeous six braid challahs from last week! Do you have challah braiding tips? We want to know! Post your best tips below.
Salads can be boring. In fact, every time I try to eat a salad for lunch I feel disappointed – like an opportunity for something delicious has been robbed from me. Which is why I am the queen of fun salads in my house, and am always looking to create new ways to put together my favorite fruits, veggies and nuts.
This is a recipe I haven’t made for YEARS but thought it was time to bring it back into the rotation, especially in time for Shavuot! You can serve this as a side salad for any dairy meal, and it’s perfect for a Shabbat lunch dish. Want to make it into a full meal? Serve it with some simply grilled or poached salmon and you are sure to feel some salad salmon satisfaction. Want to serve it with a meat meal? Just leave off the goat cheese!
I like making my own dressing, but you don’t have to – just pour on your favorite bottled dressing or drizzle some extra virgin olive oil and balsamic vinegar.
For the salad:
1 package pre-washed spinach
1 1/2 cup fresh blueberries
1 cup chopped seedless cucumber
1/2 cup shelled edamame
1/4 cup chopped macadamia nuts
2 ounces crumbled goat cheese
For the dressing:
2 tsp whole grain or dijon mustard
juice of 1/2 lemon
1 Tbsp honey
2 Tbsp balsamic vinegar
1/4 cup olive oil
salt and pepper
Place spinach leaves in large bowl. Add blueberries, cucumber, edamame, goat cheese and macadamia nuts.
In a small bowl combine mustard, lemon juice, honey, balsamic vinegar and a pinch of salt and pepper. Drizzle in olive oil and whisk until dressing comes together.
People often ask for my challah recipe, at which point I explain it’s not the recipe itself that is the key, it’s really some of the other steps, including some of the gear that I use that makes my challah so good.
Some of my tips?
Feed your yeast – make sure to add 1 tsp sugar to your yeast and lukewarm water mixture to help move it along, thus “feeding your yeast.” When the yeast-water mixture is foamy and bubbling on top you will know its ready,
Double the rise – always let your challah rise twice! Let it rise once for 2-4 hours, punching down as needed. Then braid your challah and let it rise again before baking for a super fluffy result.
My dear friend Danielle, a trained pastry chef, was always telling me I NEEDED a scale. And you know what – she was right. A digital scale for baking is really essential and I don’t know how I ever survived without it. You might be asking…why would I use this for challah!? I am not good at eye-balling dough so that it is the same amount in each strand, each loaf or when I make individual challah rolls. Measuring your dough will ensure more even distribution and an all-around better-looking loaf!
A silpat, although perhaps a pricey investment since I recommend buying 2, is well worth the upfront cost. You know when the bottom of your bread gets slightly burned, but the inside and top is perfect? Well a silpat will make sure that doesn’t happen. And you can use it for much more than challah – it’s ideal for cookies as well.
My next suggestion has many applications beyond just challah – a dough scraper is a great tool to have for baking in general. But why for challah? I love using the scraper to cut the dough into clean pieces as I am dividing it up. And perhaps even more exciting than cutting is how easy a scraper makes clean-up since you can use it to collect all the bits of dough and flour off your counter or work surface.
Lastly, I recommend a good non-silicone pastry brush in order to apply your egg wash. I have also used silicone pastry brushes, but I simple prefer the non-silicone variety. I also use pastry brushes like these when making scones, pies and a variety of cookies.
I generally prefer savory challah, since you can use the leftovers for sandwiches. But every now and then a sweet challah with chocolate chips, cinnamon, raisins or chocolate really hits the spot.
Not everyone loves the flavor combination of peanut butter and chocolate, and I consider those people crazy. What is better than peanut butter and chocolate!? Well, maybe peanut butter and chocolate in a challah. With crumbs on top. Served with a cup of coffee, and this is what my breakfast dreams are made out of.
Tip: baking challah is not a 1 hour process, so definitely give yourself plenty of lead time. And don’t rush the rising – the longer you let the dough rise, the fluffier it will be.
Happy challah baking!
5 cups unbleached all-purpose flour plus extra for dusting
1/2 Tbsp yeast
1 1/4 cup lukewarm water
1 tsp sugar
1/4 cup vegetable oil
1/4 cup creamy peanut butter
1 tsp vanilla
1/2 cup sugar
1/2 Tbsp salt
2 eggs plus 1 egg for brushing
1 cup semi-sweet chocolate chips
For crumb topping:
1/2 cup flour
3 Tbsp margarine
1/4 cup light brown sugar
1/8 tsp salt
1/4 cup peanut butter
Put yeast and 1 tsp sugar into a small bowl. Add lukewarm water, stir gently and allow to sit until foamy bubbles form on top, around 10 minutes.
In the meantime, mix together 1 1/2 cups flour, sugar, salt, vanilla, peanut butter and vegetable oil in a mixing bowl fitted with the whisk attachment. When yeast-water mixture is ready, add to flour mixture until it is incorporated.
Add eggs one at a time and another cup of flour. Mix thoroughly.
Change to dough hook on mixer, or if working without a mixer, continue to mix in a large bowl. Add chocolate chips.
When the dough is too difficult to stir, flour a working surface and start kneading. Add remaining flour and knead for 10 more minutes.
Grease a large bowl and add dough to bowl. Cover with warm, wet towel. Let dough rise for 2-6 hours, punching down at least once.
To make the crumbs, add flour, brown sugar, salt, margarine and peanut butter to a bowl. Using a pastry cutter or two knives, cut ingredients together until small-medium size crumbs form. Set aside.
Preheat oven to 350 degrees.
When challah has risen, braid challah into two medium sized loaves. Place loaves on baking sheet lined with parchment paper or a silpat. Allow challah to rise 30-60 minutes extra.
Brush challah with beaten egg and sprinkle crumbs on top.
Bake 25-30 minutes or until outside is golden, and a toothpick inserted in the middle comes out clean.
I went to Jewish day school from pre-school all the way through 12th grade, and looking back, there were definitely some lessons that had a much bigger impact than others. Perhaps my most enduring lesson is one I got way back in kindergarten at Solomon Schechter: challah baking. The teachers guided us through the recipe, and eventually gave each child a small mound of dough to shape into a challah that we took home at the end of the day. We also took home a piece of paper with the recipe typed on it, and it has been my go-to challah recipe ever since.
Since kindergarten I’ve made this challah hundreds of times. I’ve made it on three continents, at four universities, and in half a dozen homes. It never disappoints. I hope it brings as much doughy goodness to your table as it has to mine. Shabbat shalom!
2 packages yeast (about 2 Tablespoons)
1/2 cup very warm water
1 teaspoon sugar
3/4 cup sugar
1/2 cup oil
1 1/2 cups water
1 teaspoon salt
8-10 cups flour
1 teaspoon cardamom (optional)
1 Tablespoon honey (optional)
2 Tablepoons maple syrup (optional)
1 Tablespoon vanilla (optional)
1 cup raisins (optional)
1 beaten egg
Poppy or Sesame seeds
Dissolve the yeast in the warm water from the tap with 1 teaspoon sugar. Let sit for 10 minutes.
Meanwhile, beat eggs with sugar. Add oil, water and salt. If you'd like a sweeter challah, add honey or maple syrup. For a little spice in your challah, add cardamom and vanilla.
Mix yeast mixture into egg mixture, using beaters, your hands, or the dough hook on a standing mixer. Add 2 cups of flour at a time, mixing between additions (feel free to substitute whole wheat flour for up to 3 cups of regular flour). When the dough gets thick and sticky, turn it out onto a floured counter and knead the flour in by hand. Stop kneading when it seems like the dough will not accept any more flour (usually about 9 cups of flour). Put the dough back in the bowl and cover loosely with a kitchen towel. Let sit for at least 4 hours, up to 8 hours.
After the dough has risen for at least four hours, punch it down, and knead in raisins if you'd like to us them. Then divide the dough into three sections. Each section will be a loaf. Braid or shape the challot however you like. (The Shiksa has a wonderful and very comprehensive guide to braiding and shaping challah dough here.)
Once the loaves are braided or shaped, place them on cookie sheets, and cover loosely with a towel. Allow to rise at least another half hour, preferably an hour. Preheat the oven to 350F. Then, beat an egg, and brush it lightly on each challah, making sure to get the egg wash in all the crevices of the loaf. Sprinkle the tops with poppy or sesame seeds if you wish. Bake the challot for 30-40 minutes, or until they are golden brown on top, and are making your kitchen smell like heaven.
It’s almost time for Purim, so no better way to start Shabbat than with this creative recipe for Hamantaschen Challah!
I love classic roasted chicken for Shabbat dinner, but sometimes you need something a little different. Try this Spinach Stuffed Roasted Chicken from Overtime Cook as a new twist on classic Friday night chicken.
No matter how many times I make brussel sprouts, or how many recipes I come across, I simply cannot get enough! This week I came across this simple, tasty recipe for Zesty Fried Brussel Sprouts, which makes a perfect veggie side.
Shabbat Shalom and happy cooking!