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Shabbat Dinner 12/6/2019

Shabbat shalom!! Fall seasoned food is so great. I love it so much!

Enjoy the recipes, and happy almost Chanukah!


Apple Ginger Cocktail

Ginger simple syrup:

1/2 cup water

2 tbsp sugar

1" piece fresh ginger

Cook together for about 5 minutes, and let cool.

In a pitcher combine 3 cups apple juice, the ginger simple syrup, 1/2 cup vodka, 1 apple sliced, ice, and top with seltzer.

Berbere Spiced Challah

Ethiopian 12 spice blend, egg wash challah dough, sprinkle with berbere, and gently spread or spray some oil.

Spinach Roasted Red Pepper Dip

So delicious!

Though the color comes out a bit funny, the taste is amazing.

3 red peppers- cut into chunks, roast with oil and salt at 450 for about 20-25 minutes until softened and beginning to char at edges.

In a food processor,

combine the roasted peppers with 2 large handfuls of fresh spinach (about 5 oz), 2 garlic cloves, 1/3 cup nutritional yeast, 1/3 cup oil, 2 tsp salt.


Fuyu Persimmon and Beet Salad

The color combination here is magnificent.

Layer fresh spinach

4 cubed roasted or boiled beets

4 peeled and cubed fuyu persimmon


1/2 cup oil

1/4 cup apple cider vinegar

2 tbsp mustard

2 tbsp honey

salt and pepper

Cracked Pepper and Dill Gravlax

Amazinggg!!! Has to be made by Wednesday or latest, Thursday morning

Prepare a slab of salmon on a long sheet of plastic wrap. First give a good sprinkle of cracked pepper on both sides.

Then combine 1/3 cup sugar and 1/3 cup salt and heavily layer onto both side of salmon.

Wrap the salmon well with the plastic wrap.

Place in a baking dish to contain the liquids that will seep out.

Place a baking tray, with cans on it, over the salmon as weights, to press the flavoring in, and to allow it to cure.

Onion Matzah Ball Soup

Slice 10 onions, place in a large pot and cook for about 1 hour, caramelizing.

Add 1/2 cup dry red wine, cook for 5 minutes, Cover with water and bring to a boil.

Separately, prepare matzah ball batter, and drop directly into boiling onion soup.

Serve with croutons or with herb garnish.

Rosemary Garlic Latkes

I ran out of time for proper latke frying!

I peeled 10 potatoes, boiled them in water for 10 minutes, then cubed and roasted them with olive oil, salt and pepper, and 3 sprigs of fresh rosemary. Roast at 450 degrees for about 20 minutes until it gets a nice crunch on the edges. about 30-40 minutes.

Brussel Sprout and Leek Tart

Wash and halve or quarter brussels sprouts, wash and slice 3 leeks.

Roast the brussels sprouts and the leeks on a sheet pan, at 400 degrees for 30 minutes.

In a 9x13 baking dish, layer a sheet of puff pastry first.

Next, combine the roasted brussels sprouts and leeks with a can of coconut milk and salt. Make a criss cross layer of puff pastry dough sticks above the vegetables.

Bake at 375 for 45 minutes.

Thyme and Sweet Potato Chicken

Layer in a baking pan some sliced onions, chopped sweet potato or yams, season with salt. Place chicken legs or thighs over the sweet potato, season with salt and pepper. Layer a few thyme sprigs over the chicken. Cook uncovered at 400 for 90 minutes.

Pumpkin Cheese Cake Muffins (dairy free)

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