Shabbat MaMenu 7.13.2018
July 13th, 2018
Boozy Kiwi Strawberry Popsicles
Melt 1/2 cup sugar into 1 cup boiling water, place a handful of fresh mint into boiling water and steep until water cools, then discard the mint.
Add 1/2 cup lime juice + 1/4 cup rum.
Fill popsicle molds 1/3 full with above mixture, add chopped strawberry and kiwi, then top it off with remaining mixture.
*Drop the rum if you want it to be kid-friendly.
Garam Masala Infused Challah
Add 1 tbsp of garam masala spice mix directly into the dough.
*For a crustier challah finish, glaze it with oil instead of egg.
Chile and Bay Garlic Confit
In a small saucepan place peeled garlic cloves, fresh thyme sprigs, bay leaves, dried red chiles 2-3 max, and cover well with oil.
Simmer for 30 minutes.
Paprika Panko Crusted Trout
1 or 2 Red Trouts, filleted with the skin on
Directions: Spread Dijon mustard thinly over fish. Mix panko, spices and olive oil until mixture is evenly coated and wet looking.
Spread over mustard, and bake at 350° for 20 minutes, uncovered, or until the crumbs are golden brown.
SO EXCITED FOR THIS ONE
with choice of chicken soup or vegetable soup
"Like her Eastern European, Jewish grandparents, it skipped Ellis Island and reached the New World through Mexico. Which is why Jinich's matzo ball soup sits on a bed of steamed mushrooms, jalapeños and onions. It's "not traditional, but it is a recipe my grandmother used to make in Mexico," she says."
Roast a variety of tomatoes: cherry, grape, roma, with one sliced onion, 2 minced garlic cloves, olive oil, salt and pepper, on 400 degrees for 30 minutes.
Cook up couscous according to package directions.
Add fresh chopped mint and parsley to the couscous, and add 1 tbsp harissa to the roasted tomatoes, and mix into the couscous.