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Shabbat Menu 12/28/2018

Goodbye 2018. You've been wonderful. Hello 2019!!!

Vodka + Grape Caviar

This cocktail concept is made with Spherification- it's super scientific. Here is a kit that makes it incredibly simple.

Smoked Maldon Sea Salt Challah

Classic challah + egg wash + a generous sprinkling of Maldon smoked sea salt.

That stuff is delicious!!

Maldon Smoked sea salt - it looks like tiny shards of glass.

Once I was searching for smoked sea salt on Amazon I went down this rabbit hole of flavored salts. The San Francisco Salt Co has some incredible salt varieties- here is one.

Cherrywood Smoked Sea Salt

Almond + Kale Dip

4 cups fresh chopped kale, packed

2 tbsp olive oil*

1 cup toasted almonds

2 cloves garlic

2 tbsp nutritional yeast

1 tsp salt

Pulse in food processor until on the chunkier side- I prefer it that way- or process until smooth.

*Add up to +2 tbsp olive oil if the mixture looks too dry. Alternatively leave the mixture dry and drizzle the additional olive oil just before serving.

Avocado Herb Salad

3 avocados, cut into wedges

3 scallions, sliced thin

2 tbsp capers

chopped fresh parsley

1 jalapeno pepper, minced

olive oil

juice of 2 lemons

1 garlic clove, minced

salt - (or smoked sea salt 🙂


Cilantro Lime Red Snapper

In a small bowl combine 1/2 cup chopped cilantro, 2 minced garlic, and lime zest from 2 limes.

Preheat broiler, spread olive oil, salt and pepper on red snapper and broil for 10 min, then top with above cilantro mixture and a drizzle of olive oil.

Cabbage and Miso Mustard Vinaigrette

1/4 cup miso paste

2 tbsp maple syrup

2 tbsp spicy brown mustard

1/4 cup rice vinegar

a sprinkle of ginger spice

Whisk well, and serve with a red and white cabbage blend, some sliced endives, topped with your favorite salad crunch.

Egg Drop chicken Soup

serves 6

Bring 10 cups chicken stock to a simmer, whisk 6 eggs with salt, pepper, fresh chopped parsley and fresh chopped scallion.

Pour the egg in a thin stream into the simmering soup, stirring gently with a fork.

Saffron Spiced Rice

Bring 6 cups of water to a boil, add 2.5 cups basmati rice, 1/4 cup oil, 1 -2 tbsp salt, pepper and a few saffron threads. Cook for 15 minutes, check it is al dente and strain water out completely.

Sous Vide Roast

136 degrees for 18 hours. Then sear upon completion.

Cinnamon Kuchen Cake - with tea

pronounced Koo-chin is German for a yeast cake.

The BY cookbook page 217

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