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Shabbat Menu 11/16/2018

Herbed potato latkes to welcome in the Chanukah season!!!

Homemade Halva on the menu... It's the most delicious when made fresh. See recipe below, and how I will be plating it....

and finally, huge shout out to my sister Sarale for creating this menu for her community Shabbat Dinner Demo + Tasting and letting me use it here! Love you so much!

Honey Winter Cocktail

Honey Simple Syrup with Sage

1 cup water, 1/2 cup honey, 12 sage leaves. Simmer in a small saucepan for 5 min. Let syrup cool completely before using.

Cocktail per cup: 2 oz bourbon, 3 tbsp sage honey simple syrup, add ice, garnish with 1 orange peel, and 1 sage leaf.

Fig and Apple Whole Wheat Challah with Rosemary Infused Oil

*It came out very dense, I'll eventually update it with a better recipe.

2.5 lbs whole wheat flour

3 tbsp yeast

2 cups warm water

3/4 cup olive oil

3/4 cup honey

1 tbsp salt

1/3 cup diced dried figs

1/3 cup diced apples

Dissolve yeast in warm water until foamy, add all dough ingredients into a large mixing bowl and combine with a wooden spoon. Once that gets too difficult, knead the dough by hand.

Let rise for 1 hour.

Meanwhile, make rosemary infused oil: place 1/2 cup olive oil and 1 tbsp dry rosemary in a small saucepan, heat on low for 5 minutes and allow the rosemary to cool in the oil for 1 hour.

Braid and place into loaf pans and allow to rise for 30 min.

Brush with rosemary oil and bake at 350 degrees until golden.

Eggplant Cinnamon Jam

3 eggplants, sliced vertically, drizzle and salt with olive oil and roast at 400 for 30 min. To 1 hour, when they are fully cooked through and start to break down.

Mixed the cooked eggplant with 3 cloves fresh minced garlic, 1 tbsp paprika, 1 tsp cumin, 1/2 tsp cinnamon, 1/4 cup water, mixing with a fork to break it down.

Cook the whole mixture in a frying pan with a little oil and cook it out for 20-30 min on low, mixing often so it doesn't stick. Remove from heat and add 1 tbsp apple cider vinegar and salt to taste.

Miso Portabello Salmon

1 Salmon side

¼ cup miso paste

2 cloves garlic

1 tsp soy sauce

1 tbsp rice vinegar

2 tbsp brown sugar

2 large portabella thinly slices

1 tbsp oil Toasted Sesame seeds

Preheat oven to 450.

In a bowl combine miso, garlic, soy, vinegar and brown sugar. Spread over salmon.

Layer mushroom slices over it slightly overlapping. Brush mushrooms with oil.

Bake uncovered for 20 minutes Garnish scallions and sesame seeds.

Soba + Arugula Salad


Red peppers sliced

3 small cucumbers

4 oz soba noodles (buckwheat based noodles)

Toasted cashews

sesame cilantro dressing

2 tbsp oil

2 tbsp sesame oil

Juice of 2 limes

¼ cup honey

½ tsp sriracha

½ tsp salt

Optional cilantro

Blend the ingredients for the dressing.

Boil the noodles, drain and let marinate in the salad dressing.

In a large bowl arrange the arugula, cucumbers and peppers and toss with the noodles. Top with cashews.

Berber Spiced Lentil Soup

1 large onion

2 tbsp oil

4 carrots

3 stalks celery

1 small potato

1 cup lentils

1 Tbsp Berber

6 cups water or broth

Salt + pepper to taste

Fresh herbs

In large pot, heat oil and saute onions until browned. Add carrots and celery for 4 minutes. Add berber spice let toast with the veggies for 2 more minutes. Add lentils and water or broth. Let boil. Let simmer for approx 45 minutes. Add salt and pepper and garnish with fresh herbs.

Lemon Curry Chicken

8 Chicken legs

1 cup lemon juice

1 cup sugar

1 Tbsp curry

1 Tbsp smoked paprika

Mix sauce together. Pour over chicken and massage into it.

Bake on 350, covered, until golden for 2-3 hours. Baste optional. Uncover for the last 15 minutes.

Zucchini Carpaccio

Slice 3 zucchinis lengthwise with a mandolin. Season with olive oil, balsamic vinegar, salt and pepper. Refrigerate for a few hours.

Gremolata: 2 shallots, 2 cloves of garlic- pulse in food processor.

Add 1/4 cup fresh cilantro and 1 cup almonds, 1 tbsp oil, and 1 tsp salt. Pulse until it forms a crumble.

Place a spoon of gremolata over zucchini and roll.

Herbed Potato Latkes

In a blender or food processor:

Blend 5 potatoes, 1 large onion, 6 eggs, 1 tsp salt, pinch of pepper, and pinch of baking powder.

Transfer to a bowl and add 1/3 cup matzah meal or flour, and fresh chopped herbs: 1/2 cup fresh chives, 1/2 cup fresh parsley, 2 tsp fresh thyme, 2 tsp fresh rosemary. (you can do herb blend of your choice)

Heat oil in a large frying pan, and drop the batter by the tbsp into a mound and flip once it crisps up nicely.

Serve with an aioli.

Layer: chopped mango, coconut whipped cream (so-delicious has one, that's kosher pareve), crumbled homemade halva, crumbled chocolate , and pistachios!

It's wow and so so good.

*You'll need a candy thermometer for this scientific dessert... this one works for candy AND meat or... turkey :)

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