• Mushky

Summer Shabbat Menu 7/2/21



Hello there summer! Summer shabbats have a certain charm and freshness that I love. I kept the menu light, garden-fresh and crisp.

Wishing you all a relaxing, vacation-filled, safe and super healthy summer.

If you are road tripping or camping you'll enjoy this post! https://www.mymamenu.com/post/roadtrip2020


Keep scrolling for recipes>>


Here are some summer favorite Amazon affiliate items:


Fondant! In all colors and sizes. Best summer activity

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Esteez Denim Pencil Skirt

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I bought these in Costco, they are great.

3 pack kids water bottles

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Shabbat Lamp, I finally bought one!

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For the umbrella table!

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RECIPES


Gin Mojito

Per Cup:

Mix

3 tbsp gin

2 tsp simple syrup

2 tsp lime juice

3 mint sprigs

Top off with club soda and ice.







Jerusalem Bagels


Dough:

1/2 cup sugar

2 tbsp yeast

1/2 cup olive oil

1 tbsp salt

3 3/4 cup warm water

8 - 8 1/2 cups all purpose flour


Sesame Seeds for topping

Zaatar, optional

Combine the first 5 ingredients in a large bowl, add the flour 2 cups at a time, kneading until it forms a smooth and soft dough.

I made it by hand in a bowl, if using a mixer, you will need to add more flour for a smooth dough.

Rise for 1 hour.

Prepare a dish with water, and a dish with sesame seeds.

Use a knife to divide the dough into 16 even portions. Poke a hole into the center of the dough ball and pull and roll to form a really large ring. Carefully dip this ring into the water, coating both sides, and dip into the sesame seeds on both side. It is a heavy layer of sesame, but so fabulous.

Place on a greased sheet pan in a narrow and tall oval shape, and let rise for 20 minutes.

Heat oven to 400 degrees, and bake for 18 minutes.

Brush gently with olive oil once baked, while still warm.


Scallion Jalapeno Dip

inspired by the awesome Sylvia Fallas


2 bunches scallions

2 jalapenos, keep seeds if you want spicy, remove for non spicy

4 garlic cloves, unpeeled

1 tbsp olive oil

1 cup fresh cilantro

3 limes, juiced

1 1/2 tsp salt

1 large avocado


Place the scallions, jalapenos, garlic and olive oil on a sheet pan and roast at 425 degrees for 25 minutes.

Place the roasted vegetables in a food processor, removing the garlic from it's skin, and add the cilantro, lime, salt and avocado. Blend until smooth, add salt to taste.





Maple Bourbon Salmon


1.5 lbs salmon

Salt

2 tbsp maple syrup

2 tbsp bourbon

1 tablespoon oil

Everything bagel spice

Place salmon on a sheet pan, season evenly with salt.

Combine the maple syrup, bourbon and oil in a small bowl, and brush over salmon. Top with an even layer of everything bagel spice- optional but adds good texture and flavor.

Heat oven to convection roast - at 400 degrees and bake for 15 minutes.

The convection roast uses the fan and regular baking elements giving food a better caramelization.

Arugula Eggplant and Brussels Sprouts Salad

2 Japanese eggplants

6 large brussels sprouts

Arugula

Cherry tomatoes, halved

Chives, for garnish


Dressing:

6 tbsp olive oil

2 lemons, juiced

3 garlic cloves

2 tsp salt

1 bunch fresh chives

Slice the eggplants into half moons, season well with olive oil and salt. Roast at 400 degrees for 35 minutes, until fully softened and crispy.

Slice the Brussels sprouts, and season with olive oil and salt. Roast at 400 degrees for 10 minutes.

Blend the dressing ingredients.

Layer the arugula, roasted eggplant and brussels sprouts, add the sliced cherry tomatoes and chives, sliced on an angle.

Drizzle the dressing over the salad.


Amaranth Popped Israeli Salad


Prepare a regular Israeli salad too your liking. I did chopped tomatoes, cucumbers, red pepper and parsley.

Season with olive oil, lots of lemon and salt.


Popped Amaranth

Amaranth is a protein packed grain, that can be popped like popcorn- well teeny tiny popcorn. It has a nice nutty flavor, that really enhances the Israeli salad.

Heat a large surface frying pan or pot until really hot, add 1/4 cup amaranth seeds, cover, and watch it pop! It takes 10-20 seconds, and remove from heat.

Serve over the salad.



Peach Roasted Chicken

So summery and fresh, and flavorful.


8 chicken legs or thigh/drumstick combination

Salt and pepper

1 orange

2 tbsp vinegar

2 tbsp date syrup (or other sweetener)

2 peaches, sliced

1 bunch fresh parsley, finely chopped, divided in 2


Place chicken in roasting pan and season well with salt and pepper. Squeeze the orange for the juice over the chicken. Add vinegar and date syrup drizzled over the chicken. Scatter the peaches and half the chopped parsley. Cover the pan tightly and cook at convection roast, 400 degrees for 2 hours. Uncover and bake for 30 more minutes. Use remaining fresh parsley to garnish chicken.





Charred Cabbage Wedges with Tahini

Amazing, simple and beautiful recipe from recent the bon appetit (the write to grill, I roasted in the oven)


1 head green cabbage

olive oil

salt

Tahini:

1 garlic clove

1/3 cup tahini

1 tsp honey

1/2 tsp cumin

1 lemon

1/4 cup ice water


Chopped dill and toasted sesame seeds for garnish

Cabbage:

Preheat oven to 450 degrees (or use grill)

Cut cabbage in half through the core, and cut each half into 3 wedges, keeping the core intact.

Place on an even layer on a sheet pan.

Drizzle with olive oil and salt. Roast until softened, and edges char, approx 30 minuutes. (The grill takes 6-8 minutes).

Blend tahini ingredients together and drizzle under and over cabbage. Garnish with dill and sesame.



Summer Berry Strudel

Easy, delish, and colorful summer dessert

2 sheets puff pastry dough (26 oz)


12 oz Tofutti sour cream

3/4 confectioners sugar

1 tsp vanilla


1 cup chopped strawberries

1 cup blueberries

(or use your favorite berries)


1 egg, beaten, for egg wash


Combine the sour cream, confectioners sugar and vanilla, and mix until smooth.

Roughly divide the mixture in half. Spread it on one half of each of the puff pastry sheets, leaving a small border to seal. Sprinkle the berries evenly over the sour cream mixture. Fold puff pastry dough over, and seal. Make slits with a knife.

Bake at 385 degrees for 30 minutes, until golden. Slice and serve with tea.