NEW x NELA
Heyy, it's good to be back!
I've been 100% mia, but only for the best of reasons.
We have moved, expanded our space and inaugurated it with a Shabbat Dinner Party, the first of its kind in the new home! It was magical, and thank you to all those who attended.
Please enjoy this fabulous menu, and hit me up on instagram.com/mymamenu with any questions.
Cranberry Champagne Cocktail
In a champagne flute or glass, add 1 oz sweet cranberry juice, a squeeze of lime, a few frozen cranberries and top with chilled champagne, or sparkling wine.
Appletini Cocktail
in a dispenser: 1 part vodka to 3 parts apple cider, ice and apple slices
Zaatar and Olive Challah
Add
1 cup chopped kalamata olives
2 tbsp zaatar spice blend
to classic 5 lbs Challah dough recipe
Pepita Cilantro Crema
omg this one is gooood
In a food processor, place
2 cups pepitas- pumpkin seeds, can be raw or toasted
4 scallions
1 serrano chili - or jalapeno- add slowly to heat tolerance
1 garlic clove
1 cup mayonnaise (or non dairy sour cream, or yogurt)
1/4 cup water
1/4-1/2 cup fresh cilantro
salt and pepper to taste
Blend well.
Tuna Tartare served over Endive appetizer
Inspired by loveandlemons.com
What is great about this recipe, is a little fresh tuna goes a long way as an appetizer. I used approx 1.5 lbs total for 40 people.
Season fresh tuna with salt and pepper,
Quick sear in hot sesame oil for 30 seconds, so the middle stays pink.
Cube the seared tuna and season it with rice vinegar, soy sauce (or coconut aminos), Dijon mustard, chopped scallions, and toasted sesame seeds.
Scoop a spoonful of the tuna mixture onto the bottom end of endive leaves, and it makes for a beautiful and delicious fish appetizer.
Arugula cabbage salad with cider vinaigrette
Arugula
Shredded green and red cabbage
Dressing:
1 cup mayo
1 tbsp Dijon mustard
2 tsp maple syrup
2 tbsp cider vinegar
Salt and black pepper
Carrot Fennel Soup
Preheat oven to 450 degrees.
On one sheet pan, place 2 onions cut into quarters, 6 peeled cloves of garlic and 5 small fennel bulbs, sliced into sticks. Season with oil and salt and roast for 30 minutes,
On another sheet pan, place 3 lbs (or so) of peeled carrots, roughly chopped. Season with oil and salt and roast for 45 minutes.
Place roasted vegetables in a large soup pot, add 12 cups water and 2 tbsp salt.
Let cook for 1 hour, and blend until smooth.
Garnish with fennel fronds.
Sous Vide Shoulder Roast
145 for 56 hours- perfection!!!!
Season with salt, pepper and chili lime spice blend.
Spinach Cauliflower Rice- Chaya Eber, thanks!
Fry an onion for about 10 minutes, add 3 cloves minced garlic and cook for another minute, add 1 bag frozen chopped spinach, 1 bag riced cauliflower, 1 tbsp nutritional yeast and 1 tsp salt. Cook all together, mixing occasionally for 5-10 minutes.
Curry Cranberry Couscous
Cook couscous according to package instructions. Once cooked, add a sprinkle of olive oil, 1 tbsp white wine vinegar, about 1 tsp turmeric and 1 tsp curry powder.
Dice 1 red onion, 1 bunch of fresh parsley and add it in, and top it off with toasted almonds.
Pumpkin Muffins
3 cups flour
3 cups sugar
1 1/2 tsp cinnamon
1/2 tsp baking powder
1 tsp baking soda
15 oz can 100% pure pumpkin
1 c oil
3 eggs
Mix dry ingredients. Add rest.
(Can top with few pumpkin seeds. U can also add craisins to batter)
Makes approx 36 regular size muffins
Bake 350° for 20 minutes
or mini muffins for 12 min.
Chocolate bourbon pecan pie