Marinated Baby Tomato Salad

This salad is light, simple and a perfect accompaniment to any brunch or shabbos lunch menu and is especially delicious in the spring and summer when all the beautiful colored tomatoes are in season.

 Marinated Baby Tomato Salad
1 box of cherry red tomatoes, sliced in half
1 box of yellow tomatoes, sliced in half
1 purple onion, thinly sliced
1 bunch of scallions, sliced
salt and black pepper to taste
2 tbsp. olive oil
freshly squeezed lemon juice (optional)

Place all the ingredients in large bowl, mix to combine. immediately before serving add fresh basil leaves.

Chic Classics: Lemon Bars

Shira, this one is for you.

OK I'm just going to come out and say it, this is my favorite lemon recipe, pretty close to lemon yogurt cake but this one definitely gets first place in the lemon category. Puckery -(I know its not a word) but its the only word that describes this delicious treat.

If you are a lemon lover like me, stop what you are doing, literally and go make this recipe. You wont regret it. It starts with a shortbread crust, that's super thin and flaky. Lemon filling which is oh so creamy and our word of the day "puckery" under a light snowfall of confectioners sugar. Its pure perfection and easy peazy lemon squeezy.

One more thing I'm pleading with you please use freshly squeezed lemon juice and not the stuff that comes in a bottle.

Lemon Bars
Crust:
1 stick margarine, chilled and cubed
1/4 cup sugar
1 cup flour

Filling:
Zest of two large lemons
1 cup sugar
pinch of salt
3 tbsp. flour
4 tbsp. freshly squeezed lemon juice
3 eggs
confectioners sugar for garnish

Preheat oven to 350 degrees

Combine all ingredients for crust to form crumbs the size of peas ( I use the paddle attachment on my mixer, but you can do this by hand using a fork ) Press into the bottom of 9 inch baking pan. Bake for 20 minutes.

In the meantime prepare filling, Combine eggs, lemon juice, zest an sugar. Whisk until sugar is dissolved,  mix in flour . Pour mixture over warm crust Reduce heat to 325 degrees. Continue baking 20-25 minutes. Remove from oven let cool for 2 hours then sprinkle with confectioners sugar.

Creamy Carrot Thyme Soup

The only justification I have for making this soup so often is.. It Will improve your vision honey. The weather today was definitely soup weather even though we are in early May and this soup usually doesn't make its grand entrance until Rosh Hashanna time, I just couldn't resist it. Dreamy Creamy Carrot Thyme Soup, Its satisfying, good for you, best part is tastes and looks fancy shmancy but takes minutes to put together.

Creamy Carrot Thyme Soup

2 tbsp. olive oil

2 large onions, chopped

4 carrots, sliced

1/2 tsp. dried thyme

3 cloves garlic, minced

6 cups chicken broth

4 potatoes, cubed

3 bay leaves

salt and white pepper to taste

4 tbsp. parve milk+ some for garnish

sprigs of fresh thyme

In large stockpot, over low heat saute onions until translucent. Add carrots, thyme and garlic. Simmer for 10 minutes. Add chicken broth, potatoes,and bay leaves and bring to a boil. add salt and pepper to taste. Reduce heat, cover pot and simmer for 30 minutes.

Remove bay leaves and discard. Blend soup until smooth and creamy. Return blended soup to pot add parve milk and cook for 5 minutes. Garnish: sprinkle some parve milk over each soup bowl and run toothpick over and thru the soup to create design and place sprig of fresh thyme across. 

TGIF- Orchid Shabbos Tablescape and Friday Night Menu

You think I'm in the mood? for Spring that is. With all the gorgeous weather were having lately I just couldn't help myself with adding some spring to my shabbos table. I went pretty basic with the table settings.  I used  a white linen tablecloth and napkin which gave me the blank canvas I needed, but still added the crisp fresh look I was looking for. Then added white china with a crystal accent plates, which gave the table some airiness, finished with some glass tapers.

 I went with a low flower arrangement so not to block conversation, and for a more intimate feel.

Friday Night Shabbos Menu

Homemade Challah

Gefilta Fish with Frizzled Carrots

Pan Seared Salmon over Sauteed  Baby Spinach and Eggplant Cubes with Honey Mustard Aioli

Creamy Carrot Thyme Soup  

French Roast with Onion and Raisin Reduction

Lemon Scented Asparagus

Classic Potato Kugel
Strawberry Mango Apple Compote Shooters

Ice Cream Pop Fondue Bar

Creamy Carrot Thyme Soup

French Roast with Onion and Raisin Reduction

Lemon Scented Asparagus

Classic Potato Kugel
Strawberry Mango Apple Compote Shooter

Strawberry Mango Apple Compote Shooters

 Ice Cream Pop Fondue Bar

Chic Classics: Strawberry Shortcake

This is for one of those " when you have last minute company", or "need to send over a hostess gift on short notice" moments.  Layers of strawberry compote, fresh strawberries, creamy custard, vanilla whip cream and lighter then air white cake. There's a reason why this is a classic.

This strawberry shortcake can be made as a cake, trifle, or as an individual desserts. I stuck with the trifle for this one, since I sent it over as a hostess gift and needed something transportable.

Strawberry Shortcake
Cake:
12 eggs, separated
2 cups sugar
2 cups flour, sifted
2 tbsp. vanilla sugar
2 tsp. baking powder
1/2 cup oil
1 cup orange juice

Preheat oven to 350 degrees.
Beat egg whites with sugar, until stiff peaks, set aside
Combine the remaining ingredients, fold in egg white mixture do not over mix. Line two cookie sheets with parchment. Divide batter between both pans, Bake 20-25 minutes. Let cool.

Vanilla Whip Cream:
16 oz. heavy cream, or parve whip topping
1/2 cup confectioners sugar
2 tsp. pure vanilla extract
Add all ingredients to large bowl, beat until stiff peaks. refrigerate until ready to assemble.

Strawberry Compote:
2 bags frozen strawberries
6 tbsp. corn starch dissolved in 1/4 cup water
pinch of kosher salt
1/2 cup confectioners sugar
1 tsp. vanilla sugar

Combine all the ingredients and stir over low heat until strawberries are broken down and the mixture is thickened about 10 minutes. Let cool, set aside.

Custard- I used Bakers choice

Assembly:

Step 1: Layer on one cake 1/3 of custard cream and place sliced fresh strawberries around the edge

Step 2: Cover with 1/3 of strawberry compote mixture

Step 3: cover with 1/3 of whip cream

Step 4: Repeat with remaining ingredients

Mushroom, Wilted Baby Spinach and Sun dried Tomato Stuffed Grilled Cheese

A Sandwich? really? OK, don't be a food snob take a closer look this is my version of a gourmet grilled cheese. I came up with this recipe on my run this morning. I was craving a hearty breakfast but came home too  late to consider it breakfast,  I needed something satisfying while still being considered a "good girl" to my waistline.

Melty cheese, 2 slices of Ezekiel bread, wilted baby spinach, sun dried tomatoes and  mushrooms serve it up with a tall iced coffee.. It's gonna be a great day!

Mushroom, Wilted Baby Spinach and Sun dried Tomato Grilled Cheese
4 mushrooms, Sliced
3 sun dried tomatoes, sliced
1 cup baby spinach
1/4 cup cheese, shredded ( I used cheddar)
salt and black pepper to taste
2 slices Ezekiel bread
1 tbsp. olive oil

Saute mushrooms in olive oil in non-stick pan, until mushrooms have color  add sun dried tomatoes and spinach , add salt and pepper . Saute until spinach is slightly wilted. Remove mixture from pan add two slices bread to pan, on one half add vegetable mixture and cover with cheese cover with second slice of bread. Press down with back of spatula for all the ingredients to stick together. when one side slightly toasted, flip sandwich to get underside some color, Remove from pan and slice in half.

Challah

My first attempt to baking challah started six years ago. I gave it up almost immediately since it was a whole day affair, and the end result was just nasty. Until recently, project challah baking began once again. My gym partner ditched me one Friday, and to make it up to me she sent over two heavenly homemade challahs. I was hooked and became determined to master the art of baking challah. I became utterly obsessed, I tried, fresh yeast then dry. Various flour combinations, then played around with different temp eggs and assorted types of challah pans, oils, sugar, salt, table, kosher or sea you name it I tried it all. Then onto the toppings who knew so many options out there. I gathered everyone "secrets tips and tricks" and hit my kitchen every week with a vengeance. It was seriously challah baking to a different level. Then one Friday afternoon it happened. Crispy crust, light and fluffy so airy but still eggy and slightly sweet.

Tools of the trade

Challah
6 Lbs. high gluten sifted flour
6 cups lukewarm water
3 oz. fresh yeast
1/3 cup oil
4 tbsp. kosher salt
1 cup sugar plus 1 tbsp.
3 extra large eggs

Topping:
3 egg yolks, beaten with 1 tbsp. sugar
sesame or poppy seeds

Crumble yeast into mixing bowl, sprinkle 1 tbsp. sugar and cover with 2 cups of lukewarm water stir to combine. set aside. yeast should start bubbling and turn foamy within 3 minutes.

Add 5 cups of flour to the yeast, and turn mixer on low speed to start to combine once dough is formed. Turn mixer on low and add eggs one at a time, oil, salt and 1 cup sugar then alternate adding flour and water. Use as little water as possible just enough for flour to be incorporated.  After all ingredients are added turn mixer on high for 5 minutes. Remove dough add to oiled metal bowl cover with kitchen towel and set in warm place . Let rise for 90 minutes. Dough will be doubled in size. At this point do hafrashas challah.

Step1: Separate apportioned dough into 6 strands exact equal weight . Roll out that the center of each strand is slightly thicker

Step 2: Pinch all 6 strands together at the top and cross over strand 1 and strand 6 and cross over the pinch

Step 3: Bring down strand 1 to the center, which will now turn into strand 3

Step 4: bring up the opposite end stand to turn into strand 1

Braid the challah using 6 strands all the same weight ( for a medium challah I measure out 4.2 oz per a strand and large 4.6 oz per a strand ) After braiding 5 sets I cut off the extra dough at the end, make a ball and tuck in under the challah. Place each challah in to a nonstick metal coated challah pan- (this will ensure the crispiest crust ever). Make sure there is room for the challah to grow on all sides of the pan.

Cover with kitchen cloth, let challah rest for an additional 90 minutes.  Brush each challah with egg yolk and sugar mixture and sprinkle desired topping. Place challah in a cold oven. Turn on oven to 250 degrees bake for 10 minutes. then raise temperature  to 350 degrees for an additional hour.
Once challah is baked, remove challah from pans immediately, and place on cooling rack.