Shabbat menu 8.9.2019
This menu truly made me happy. The cocktail was refreshing and fabulous... the Challah + dip was unreal- so much flavor. Can never go wrong with delicious fresh salads.... and skipping straight to the dessert, it was so perfectly summery and bright.
Cocktail:
In a pitcher, combine 8 oz orange juice, 2 oz cointreau, 3 oz tequila. 1 oz lime juice, 12 fresh blackberries.
Harissa Stuffed Challah
Make a batch of your favorite Challah dough
Flatten the strands of the challah being braided, fill with a thin line of (I used store-bought) harissa, seal the strands shut, braid into Challahs. Bake.
Almond Aillade
So, my newest discovery is that aillade is an aioli concept, without the eggs. We loved this aillade, the flavor and texture was super.
2 cups raw almonds- must be peeled (I used raw slivered)
3 garlic cloves
1 tsp salt
Begin by blending the almonds and garlic together in a food processor. Once it starts breaking down add
2 tbsp water
2 tbsp lemon juice
2-4 tbsp chopped fresh parsley- pulse together
In a slow stream, while machine is running, add 1 cup oil, blend until well combined.
Refrigerate until serving.
Kale Smoked Shiitake Caesar Salad
Chopped Kale
Halved cherry tomatoes
Smoked Shiitake Mushrooms
*my favorites 🙂
(can use portobello too)
Slice mushrooms, season with olive oil, salt, and smoked paprika. Roast at 350 degrees for 30 minutes.
Croutons
Slice bagels/baguettes or bread into crouton cubes, season with oil and salt and bake until crisp.
450 degrees for approx 15 min.
Dressing:
1 cup mayonnaise
2 tbsp lemon juice
1 tbsp Dijon mustard
2 tbsp capers
1 tbsp water
salt, pepper
Blend.
Scallion and Basil Napa Slaw
1 head napa cabbage, sliced thinly
1 bunch basil, sliced thinly
1 bunch scallions, sliced thinly
garnish with: toasted almonds, toasted sesame seeds
Dressing:
1/2 cup oil
2 tbsp lemon juice
2 tbsp rice vinegar
2 tsp agave
1 tsp salt, sprinkle of pepper
1 small red onion
Blend well together.
Deep Fried Kani Croquettes
In a food processor, blend
1 lb. kani sticks
2 eggs
1/4 of an onion, chopped
1/2 cup bread or panko crumbs
1/4 cup mayonnaise
1 tbsp mustard
1 tsp salt, sprinkle of pepper
Refrigerate mixture to solidify it, roll into balls, roll into panko or bread crumb mixture. Deep fry until golden.
Burned eggplant with date tahini
Slice 5 eggplants in half, grill cut side down, for about 30 minutes until deeply charred and softened. Can do longer if needed. Scoop out eggplant fresh from skins, lay onto flat bowl/platter. Drizzle prepared tahini on top, some D'vash date syrup for some nice sweetness, and toasted sesame for garnish.
Broccoli and Tofu Quiche
In a food processor, blend
1/4 cup chopped onion
2 garlic cloves
1 tbsp olive oil
14 oz firm tofu
2 tbsp miso
1 tbsp soy sauce
2 tbsp nutritional yeast
salt and pepper
Blend well, and mix in
3 heads of broccoli florets, chopped small.
Mix into the blended mixture, divide into 2 pie crusts and bake at 350 degrees for about 40 minutes.
BBQ chicken pan pizza
Chicken:
Place 4 chicken thighs in a baking pan, spice as you like- I did salt, pepper, garlic, and sumac. Cover, and bake for 3 hours at 350.
Pull chicken, and layer 2 long rectangular pizza crusts (I used Trader Joe's)
First layer bbq sauce
then the pulled chicken
next, thinly sliced jalapeno rings
finish off with finely chopped parsley.
Upside down cherry and berry cake
Prepare a 9" or 10" round pan. I lined it with parchment paper first so the cake comes out easily. If not using paper, make sure to oil it well.
First sprinkle 1-2 tbsp of brown sugar coating the bottom of the pan.
Next, pour in 4 cups cherries, berries, plums... washed, pitted and chopped small
Cake batter:
1 cup non dairy sour cream
1/3 cup oil
3/4 cup sugar
1 tsp vanilla
2 eggs
1 cup flour
1 1/2 tsp baking powdrer
1/2 tsp baking soda
1 tsp lemon zest
1 tsp salt
Mix well, and evenly spread over fruit.
Bake at 350 degrees for 40 min.
Allow to cool completely and flip onto cake platter!
Serve with vanilla ice cream or whip cream.
