Another week, and it’s time for another round of recipe ideas for Shabbat.
As my dear friend and fellow tweeter Aimee Weiss points out, ’tis the season for some spiked apple cider! Why not start out your meal with some hot cider with rum, honey and your favorite spices. You can also make a German favorite called Gluhwein (pronounced gloo-vine), which is a hot mulled wine with oranges, cloves, allspice and cinnamon. I can’t get enough of this stuff!
I’ve been eyeing this recipe for Bucatini with Cauliflower and Brussel Sprouts for weeks in this month’s copy of Food and Wine. If you are serving a meat meal, just leave off the parmesan cheese! A perfect hearty and healthful dish for this time of year.
Shabbat Shalom, and happy eating!
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.)