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.
From matzah balls to Moroccan tagine, Jewish food connects us. This Passover, help The Nosher keep our recipes free for all. Your gift ensures everyone looking for a taste of home — or a new tradition — can find it here.
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.
challah
Pronounced: KHAH-luh, Origin: Hebrew, ceremonial bread eaten on Shabbat and Jewish holidays.
pareve
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.)
Shabbat
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.
