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, a
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.
Pronounced: KHAH-luh, Origin: Hebrew, ceremonial bread eaten on Shabbat and Jewish holidays.
Pronounced: PAHRV or pah-REV, Origin: Hebrew, an adjective to describe a food or dish that is neither meat nor dairy. (Kosher laws prohibit serving meat and dairy together.)
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.