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.