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Friday, March 29, 2024

Flavorful Recipes for Your Shabbat Table

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Mediterranean eggplant dip
Fresh and Healthy Winter Salad
Balsamic Roaster Chicken Breasts
Cinnamon Ice Cream

Mediterranean Eggplant Dip (Babaganoush)

By: Miriam Szokovski

Babaganoush is a Mediterranean eggplant dip, commonly served at Shabbat meals with salads and Middle Eastern dips like hummus, tahini and matbucha. It’s not difficult to make, and you can tweak it to your family’s preferences.

I find that one eggplant yields approximately one cup of babaganoush, so if you’re feeding a crowd, you might want to double the recipe.

Prick the eggplant on all sides and bake at 400° F for about 2 hours. The eggplant should look shriveled when ready.

Slit the eggplant open lengthwise and scoop out the insides (everything except the actual peel). Put the eggplant and garlic cloves into the bowl of a food processor and pulse until puréed. You can use garlic powder instead, if you prefer, in which case add the powder later, with the other ingredients.

Wait for the eggplant to reach room temperature, and then add the mayonnaise, lemon juice and salt. Refrigerate until ready to serve. Some people use tahini instead of mayonnaise.

You can eat it as a dip with challah, or a spread on toast. It also makes a great dip for veggie sticks. I like it with cucumbers.

Ingredients:

• 1 medium-sized eggplant

• 1 tbsp. mayonnaise

• 1 tbsp. lemon juice

• 1–2 small garlic cloves (or ¼ tsp. garlic powder)

• ¾ tsp. kosher salt

Directions:

1. Prick eggplant with a fork on all sides. Bake at 400° F for 2 hours. Eggplant should look shriveled when ready.

2. Cut eggplant in half lengthwise and scoop out the insides.

3. Put eggplant and garlic in a food processor and pulse until puréed.

4. Let the mixture cool to room temperature. Then mix in the mayonnaise, salt and lemon juice.

5. Refrigerate until serving.

Yields: 1 cup

(Chabad.org)

Cinnamon Ice Cream

By: Alex Idov

Ingredients

• 1 cup white sugar

• ¾ cup non-dairy creamer

• ¾ cup water

• 1 cup non-dairy whipping cream

• 1 tsp. vanilla extract

• 2 tsp. ground cinnamon

• 2 eggs, beaten

Directions

1. In a saucepan, whisk together sugar, non-dairy creamer, and water over medium-low heat. When the mixture begins to simmer, add eggs and continue to whish. (Whisk the mixture quickly and constantly so the eggs do not scramble).

2. In a mixing bowl, whip cream until stiff. Add whipped cream to saucepan and continue whisking (the cream will melt, but should still retain some firmness-it works best this way, don’t ask me why).

3. Add vanilla and cinnamon and whisk a final time. Freeze.

4. After mixture is frozen, place in mixer and whip or beat the mixture to churn the ice cream. Re-freeze the ice cream and repeat the process one more time. If using an ice-cream maker, prepare according to manufacturer instructions.

Serve with Rustic Apple Pie

 (Chabad.org)

Balsamic Roasted Chicken Breasts

By: Levana Kirschenbaum

You will never say your chicken breasts come out dry ever again. The marinating step is important here, so please do not skip it, the reward is a fabulous dish. Smile: This is one of only a handful of recipes in my book that do need an extra step, so: Not too bad!

Ingredients:

• 1 bunch basil, leaves only (about 1 cup packed)

• 1/2 cup olive oil

• 6 large cloves garlic

• Coarsely ground pepper to taste

• 1 cup dry white wine

• 5 whole medium boneless chicken breasts, skin on if you can find

• 1/4 cup balsamic vinegar

Instructions:

1. In a food processor, form a paste with the basil, oil, garlic, pepper and wine.

2. Transfer to a mixing bowl, combine well with the chicken, and marinate overnight.

3. Preheat oven to 450 degrees.

4. Arrange the chicken in one layer, marinade and all. Bake 15 minutes.

5. Add the vinegar and bake 10 more minutes.

6. Let them rest just a few minutes, then slice each breast across, you will get 3-4 thick slices per breast.

7. Serve hot with all the cooking juices. Room temperature will be OK too. (Chabad.org)

Fresh and Healthy Winter Salad

By: Miriam Szokovski

A great idea for a pick-me-up energizing winter salad. If you can’t get all the ingredients, feel free to substitute. It’s a very forgiving salad, and the dressing is the hero—it’s thick and creamy without any mayonnaise.

So, where does it get its thickness? From an onion. That’s right—an onion. A small raw onion is blended with the other dressing ingredients, and the end product has a beautiful color, smell and texture. If you’re anything like me, you’ll go from thinking, “Wow, that’s weird,” to “Oh, how interesting,” to “Oh my, that’s fantastically awesome” in the span of about 60 seconds, or however long it takes to blend your ingredients.

Salad Ingredients:

• 2 bags spring mix salad

• 1 orange pepper, diced

• 10 mushrooms, sliced

• 1 Asian pear, diced

• ½ cup pomegranate seeds

• ½ cup candied pecans, chopped

Dressing Ingredients:

• 1 small raw onion

• ⅓ cup vinegar

• ¼ cup sugar or honey

• ¾ cup olive oil

• 2 tbsp. mustard

• ½ tsp. salt

Directions:

1. Mix salad ingredients together.

2. Using a blender, food processor, or even a good immersion blender, blend dressing ingredients.

3. Dress immediately before serving.

Note: This dressing is very potent. I recommend starting with just a little, and adding more to taste. Refrigerate the rest of the dressing—it lasts for more than a week in my experience, and can be used on other salad combinations as well.

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