Shabbat Menu 8.10.2018
We are honored to have the Menu Planned and Executed by Ran.
Ran is a Jerusalem born + raised foodie, with a Moroccan Mama like me :)
Aperol Spritz (Italian cocktail that is the hottest of the summer)
Montreal Bagel Challah (!!!!)
1 1/2 cups warm water
5 tablespoons granulated sugar
3 tablespoons canola oil
8 grams active dry yeast
1 large egg
1 tablespoon maple syrup
4-4 1/2 (630g) cups all purpose, unbleached flour
1 teaspoon salt
3/4 cup poppy seeds or sesame seeds
16 cups of water
1/3 cup honey
Make dough with water, sugar, oil, yeast, egg, maple syrup, flour and salt.
Shape into 3-braided Challahs, let rise for 20 minutes.
Boil a large pot of 16 cups of water + 1/3 cup honey.
Drop in the challahs and boil for 1 minute on each side, drain.
Whisk 1 egg, and prepare seeds in a separate bowl.
Dip the challah into the egg, and then press both sides of challah into the seeds.
Bake at 425 for 15-18 minutes
Basil Jalapeno Dip
Do you remember, back in September 2017, I was all into the Cilantro Jalapeno Dip? @Elisa told me to try it with basil, and she nailed it!!
Cilantro or Basil Jalapeno Dip
Blend: 4 jalapenos, 2 cups cilantro or Basil, 3/4 cups mayo, 1/4 cup oil, 2 garlic cloves, juice of 1 lime, 1 tsp salt.
Beet Mint Hummus
Blend: 1 15 oz can chickpeas, 1 cup roasted beets, 1/2 cup mint leaves, 3 tbsp tahini, 1/4 cup water, 2 tbsp olive oil, 1 garlic, 1 lemon, salt and pepper.
Aubergine Salad with Tahini
<Making a comeback from July, 2018- Ran liked it so much>
Dice 2 eggplants, mix with olive oil and salt- roast at 475 for 25 minutes.
Once cool, add 2 diced tomatoes, 1/3 cup fresh parsley.
Blend 2 garlic, 2 tbsp tahini, 2 tbsp water, 2 tsp maple syrup, 3 tbsp lime juice, 1 tsp salt, 1/2 tsp pepper, 1/4 tsp cumin.
Beef Bacon Sliders with Vegan Cheese
(+ a vegetarian option)
Sweet Potato Sticks