Shabbat Menu 2/8/2019
1.5 oz tequila
2 oz lime juice
1 oz orange juice
0.5 oz agave
Mix and add ice.
Garlic Cashew spread
1.5 cups raw cashews- soak for 20 min. to soften
1 head of roasted garlic- trim top, drizzle oil, wrap in foil, 30 min. on 400 degrees.
6 tbsp lemon juice
1 tsp salt
4 kohlrabi bulbs- cut into matchsticks or shredded in food processor
1 head red cabbage- sliced or shredded
1 carrot- shredded
1/2 cup oil
1 tbsp maple syrup or honey
2 tbsp rice vinegar
1 tbsp dijon mustard
salt and pepper
Kani and mango bowls
Blend 1 pack of kani with a scoop of mayo.
Layer in personal bowls per person, cubed mango, cucumber and avocado, squeeze lime juice over it, and sprinkle with salt, top with kani mixture, top with sesame seeds or toasted + spiced panko crumbs.
Julienne or spiralize 4 zucchinis, mix in sliced cherry tomatoes.
Blend 1 bunch fresh basil, 1 avocado, 2 cloves garlic, 1/2 cup olive oil, 2 tbsp lemon juice, salt
Creamy turnip soup with chickpea croutons
Place in pot: 8 cups water, 3 potatoes peeled and chopped, 2 garlic cloves, 4 turnips chopped, 1 large onion chopped, 1 tbsp salt, 1 tsp pepper,
Cook together for 1 hour and blend until smooth.
Chickpea croutons- roast canned chickpeas with oil, salt, pepper, cumin, paprika. Roast at 425 for 25 minutes. Drop a few over the soup when ready to serve.
Season with Maldon smoked salt, smoked paprika, paprika and pepper. Seal and sous vide at 132 degrees for 12 - 24 hours.
Load mashed potato mixture into puff pastry squares, tuck the corners underneath to form a round Knish shape. Bake at 375 for 30 minutes, serve warm.