Pre-Chanukah Shabbat MaMenu 11/30/2018

Heyyy there Chanukah, I've missed you!!

Let's get right into the spirit.

Oh, if you missed the MaMenu Chanukah Stack, catch it here

Dizzy Dreidel Cocktail (cosmopolitan)

Per Cup

1 1/2 oz vodka

1 oz cointreau

1/2 oz lime juice

1 dash cranberry juice

Ice 

Horiatiko Psomi Greek Country Challah 

Makes 3 loaves

2 tbsp yeast

1/2 cup warm water

1/2 cup flour

Mix these 3 ingredients and let sit for 15 min, to activate.

Then add 2.5 lbs of flour (about 8 cups) 

1 tbsp salt

2 1/2 cups warm water

2 tbsp almond milk

2 tbsp olive oil

2 tbsp honey

Knead well and rise for 1 hour, shape into loaves or braid into challahs, and rise for 30 min.

Bake at 450 for 30-35 min. Its a crusty, hearty challah bread. 

Pummelo + Pear Quinoa Salad

Lime Dressing:

1/4 cup lime

2 minced garlic cloves

1 tsp sugar

1 tsp kosher salt

1/2 tsp ground coriander

1/4 cup olive oil

Whisk together.

Salad

Base with any greens of choice

1 cup cooked quinoa

1 pummelo, peeled and cut into large segments

1 pear, diced

top with pecans or walnuts 

Roasted Eggplant Hummus

1 cup raw chickpeas: soak overnight, and then boil for 1 hour with 1 tsp baking soda until they are super tender and falling apart. 

Blend the strained cooked chickpeas with 2 garlic cloves, 1/4 cup fresh lemon juice, 2 tsp kosher salt, 1/2 cup tahini, and 1/2 tsp cumin until very smooth. 

Cut 1 big eggplant into chunks, mix with olive oil, salt, pepper, smoked paprika and little bit of cayenne and roast at 425 for 30 minutes, or until soft. 

To plate: scoop the smooth hummus into a shallow bowl, and using the back of a large spoon, smooth it around the sides, creating a well. 

Fill the well with the roasted eggplant, (chopped into small bite sized pieces) . Garnish with herbs, toasted sesame seeds, and a nice drizzle of olive oil. 

Black Sesame Ahi Tuna

over Cucumber slice with wasabi citrus aioli

Take 1 lb. ahi tuna,, and cut it into 4, lengthwise. Marinate it in 1/2 cup sesame oil and sprinkle of salt for 30 min. in the fridge. 

Next mix black sesame seeds with salt and pepper on a plate, and press the tuna into it, so it sticks well. 

Sear the tuna in hot skillet for 2 minutes per side. 

Slice 1 English cucumber into rounds, and thinly slice the tuna, top each cucumber with a slice of tuna and top with wasabi aioli>

Aioli> Mix: 1/2 cup mayo, 2 tsp smoked paprika, 2 tsp wasabi, lemon zest and lime zest, 1 tbsp lemon juice, 1 minced garlic clove. 

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Falafel Flatbreads 

Base: Trader Joe's flatbread/pizza crust rectangle, toasted for a few minutes.

Tomato and onion layer: 5 tomatoes chopped, 2 red onions sliced, 6 garlic cloves roughly chopped, 1/4 cup olive oil. 2 tsp salt, 1/2 tsp pepper, 1 tsp herbes to provence. Roast om 425 for 35 minutes.

falafel layer: Blend: 1 15 oz can chickpeas, 1/2 red onion, 1/4 cup fresh parsley, 1/4 cup fresh cilantro, 2 garlic cloves, 1 tsp salt, sprinkle pepper, 1/2 tsp cumin, 1/2 tsp coriander spice. 

Blend and shape into balls or small patties and bake at 375 for 35 minutes. 

Assemble the flatbreads by spreading the tomato layer first, then crumbling down the falafel balls evenly throughout. garnish with olive oil and fresh herbs, and slice into rectangles. 

Olive oil chicken with stuffed olives 

1/4 cup olive oil

4 chicken legs or breast, sprinkle with salt and pepper

1 onion, chopped

3 green peppers, chopped 

1/2 cup dry white wine

1 cup pimento stuffed olives

Combine all ingredients and bake at 425 for 2 hours. 1 1/2 covered, 1/2 hour uncovered. 

Beet Latkes with Horseradish cream

Edamame and parsley couscous

Cook couscous according to package directions, when finished cooking but still warm add cooked (and shelled) edamame, and a big handful of fresh parsley. Season with salt and pepper.   

Donut Holes with Maple Bourbon Glaze 

The purple cookbook  (aka the Spice and Spirit) Sufganiyot recipe  -halved

1 oz fresh yeast

3/4 cup warm water

1 tsp sugar

Dissolve sugar and yeast in water and activate the yeast.

Then mix with:

2 eggs

1/4 cup oil

1/4 cup sugar

1/4 cup almond milk

1/2 tsp vanilla

1 tsp lemon zest

3 - 3.5 cups flour. 

Let rise for 1 hour. Shape into Donut holes- small circles- (or any shape you'd like) and fry in a few inches high of oil, until lightly browned. Let cool and glaze. 

Maple Glaze

Whisk: 2 cups confectioners sugar, 1/3 cup maple syrup, 1 tbsp - 2 tbsp almond milk, 1 tbsp bourbon and a dash of kosher salt.