Shabbat Dinner 9.13.2019
It is the last week of summer!!!! Bring it on, FALL! As well as holiday season, Rosh Hashana, Yom Kippur and Sukkot! Hectic stuff, but why not? Keep it stress-free with MaMenu inspired menus and foods. Click here for
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South American Cabernet Sauvingnon
Cinnamon Pecan Challah
Top your classic challah recipe with
Raw pecans, chopped down into small chunks (I used a food processor, and pulsed it a few times)
a sprinkle of cinnamon, and a sprinkle of salt. This mixture was heavily poured over the egg wash, then baked.
Fig and Shallot Jam
Heat 2 tbsp oil in a small pot, add 4 sliced shallots and simmer in oil for 10 min. Add 3 cups of chopped black mission figs (I used green and the color was so pale and bland- best to use black figs) Simmer figs with shallots for approx 20 min. Add 1/4 cup white wine and 1 tsp salt and cook for another 10 minutes. Cool completely and refrigerate, serving it cold.
Candied Bourbon Salmon
From last year Rosh Hashana menu click
*Garnished with scallions or chives
Endive + Apple Salad
Slice 4 endives, core and slice 2 apples, a handful of toasted walnuts and finely chopped chives.
Season with olive oil, lime zest, lime juice and salt.
Chickpea, Fennel and Zaatar Salad
On a sheet pan, spread 1 can chickpeas and 2 sliced fennel bulbs. Season with olive oil, salt, pepper and a generous sprinkling of zaatar, and roast at 400 degrees for 20-30 minutes.
Layer arugula, shredded red cabbage, and roasted chickpeas and fennel.
Dressing:
1/4 cup oil
2 tbsp lemon juice
1/2 tsp dry mustard powder
1 clove garlic
salt and pepper
Roasted Eggplant Stuffed with Herbed (pareve) Yogurt Sauce and Pomegranate
3 eggplants
2 tbsp olive oil
1 tbsp salt
1 tsp pepper
2 tbsp sumac (or your favorite spice blend)
Herbed Yogurt Sauce:
1 cup plain Greek or coconut yogurt
1/2 cup fresh cilantro
3 scallions
1 clove garlic
1 lemon, squeezed
1 tsp salt
Pomegranate Seeds for garnish
Preheat broiler or oven to 500 degrees.
Slice eggplants in half lengthwise, and season flesh side with olive oil, salt, pepper and sumac.
Place flesh side down– skin side up on a baking sheet and broil for 20 minutes. Turn eggplants over and broil the flesh side up for 5 minutes.
Blend yogurt sauce ingredients in a food processor or with a hand blender, and spread over eggplants. Garnish with pomegranate seeds.
Mushroom and Herb Stuffed Chicken
Take 2 lbs. chicken breast- slice thin, and pound to even out.
Next fry 2 onions and 1 lb mushrooms, season with salt.
Stuff chicken breast by placing a small mound of mushrooms at the top and rolling the chicken. Place in baking pan.
Season the chicken rolls with salt.
Blend 1 bunch of fresh parsley with 2 cloves of garlic, a tsp of salt and 2 tbsp of oil (or more to bring herb mixture together). Top each chicken roll with parsley mixture.
Bake covered at 350 for 30 min- slice one open to be sure its cooked through! Some bigger ones may take longer.
Basil and Red Wine Vinegar Marinated Tomatoes
Thinly slice 5 tomatoes,
Dress with:
1/4 cup olive oil, 2 tbsp red wine vinegar, 1 minced garlic clove, 1 tsp garlic powder, 1 bunch fresh basil- finely chopped and 2 tsp salt.
Mix with tomatoes and refrigerate for about 2 hours before serving.
Chocolate Tahini Brownie Cake