For some of us, this week marked the first snow, and the first legitimately cold week of the winter. In honor of the dropping tempature and falling snow, I’ve put together some recipes for your Shabbat dinner that are sure to keep you warm and satisfied.
This Black Forest Challah with Chocolate and Cherries from The Challah Blog is so decadent, it could almost be dessert – but why not serve it first anyways. If you want to serve a chocolate and cherry dessert, you can try my Updated Oatmeal Cookies, which similarly combines the tartness of dried cherries with semi-sweet chocolate chips.
Nothing says winter comfort food like beef stew or braised short ribs, so what better to serve for a hearty Shabbat dinner other than a perfect combo of Short Rib Stew. I love serving stews such as this over wide egg noodles.
Peanut butter and chocolate – is there any better way to end a meal!? I am drooling over these Peanut Butter Crunchies from Can’t Stop Baking, and think they look like a perfect, sweet bite to end a winter meal.
Happy cooking, and Shabbat Shalom!
Pronounced: KHAH-luh, Origin: Hebrew, ceremonial bread eaten on Shabbat and Jewish holidays.
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.