Baking for “ShaBubbe”

By Shannon Sarna | July 19, 2013

What’s that saying – no rest for the weary!?

I got back from three weeks in Israel this past Sunday morning (during which time I was mostly working). Unpacked. Attempted to get back on New York time. And almost immediately was back to work in my kitchen baking batch after batch of macaroons and challah rolls for New York City’s first ever pop up Shabbat – “Shabubbe.”

I am so excited (and nervous) to be included in this first Shabbat pop-up restaurant and honored to be among so many culinary creatives. In fact, some of the same talented people, including the folks at Gefilteria, who brought you The Kubbeh Project earlier this year, will also be participating in tonight’s first pop-up Shabbat restaurant. Personally, I love the idea of finding new ways for Jews to meet one another, celebrate Shabbat and enjoy amazing Jewish food.

So what am I making? It may not seem like the season for macaroons. But I really love the traditional Passover treat. In fact, I first fell in love with chewy, coconut macaroons….at the movies! When I was in high school I used to frequent a small movie theatre nearby in Connecticut. It was the only movie theatre featuring a multitude of foreign films and documentaries (yes, I am a HUGE nerd). The movie theatre also featured – you guessed it – huge, moist coconut macaroons that were half dipped in chocolate. I was used to the canned variety my grandmother would buy at Passover, and could only wonder why all macaroons didn’t taste as good as the ones sold at my favorite movie theatre,

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Well, fast forward, and I would like to think I have perfected recreating this childhood favorite, and even added my own spin.

So for ShaBubbe tonight I made two different kinds – macaroons with mini chocolate chips dipped in dark chocolate, and plain macaroons with dark chocolate and salted caramel sauce drizzled on top.

How to make your own?

I like using this recipe from Martha Stewart! Try drizzling some melted chocolate on top along with this recipe for salted caramel sauce. The best part about the caramel sauce? It makes a big batch, so you can use the leftovers for an ice cream topping. Or to dip fruit. Or heck, just dip a spoon in it and enjoy.

Maybe next week will be quieter. But for now I have to get back to baking challah!

Wishing everyone a Shabbat Shalom, however you will be enjoying it.