Rust, Burnt Orange and Chocolate Brown Tablescape with Shabbos Lunch Menu

For this week shabbos table inspiration I hit the fabric store. I fell in love with the rust taffeta quilted fabric and I knew instantly it was going home with me. I paired it with a chocolate brown and rust damask fabric, which I folded like an envelope for a napkin. I tend to go with more simple fabrics for the table linen, since I want it to be just a backdrop and not the main event. A busier napkin is also a great way to add a little pop without it being overwhelming.  As for the flowers I went pretty simple. A pair of matching vases filled with burnt orange flowers. I decided to go with a narrow tall centerpiece, so to still have an even flow around the table and I felt the branches gives the arrangement a little bit of drama.

Table setting, basic white square plates and I added a brown accent plate just for a little bit of oomph and to tie all the colors together.

Shabbos Lunch Menu

Homemade Challah

Gefilta Fish with frizzled Carrots

Salmon  Croquettes with Roasted Red Pepper Coulis

Guacamole and Egg Salad Trifle with Caviar and Zaatar Crisps

Marinated Heirloom Baby Tomato Salad 

Chulent with Kishke

Coconut Chicken Skewers with Sweet and Spicy Dipping Sauce

Deli Rugelach with Honey Mustard Sauce

Cinnamon Applesauce Lukshen Kugel

Broccoli Tarts

Eskimo Bars with Raspberry Sauce

Salmon Croquettes with Roasted Red Pepper Coulis

Recipe Adapted: Saveur

1/2 cup white wine

3 tbsp. Old Bay seasoning
1 tbsp. plus 1 tsp. kosher salt
1 1-lb. boneless salmon filet
1 1/2 cups dried bread crumbs
3 tbsp. unsalted margarine, melted
4 scallions, finely chopped
1 small yellow onion, finely chopped
2 eggs, beaten
Juice of 1 lemon
Canola oil for frying

Combine 4 cups water, wine, 2 tbsp. Old Bay, and 1 tbsp. salt in a 10" skillet. Bring to a boil over high heat. Add salmon skin side down, turn off the heat, cover, and let salmon cook gently in the hot liquid for 10 minutes. Using a metal spatula, transfer salmon to a plate skin side up and let cool. (The salmon should still be rare in the middle.)

Peel off and discard salmon skin. Break salmon into small pieces and places pieces in a large bowl. Add the remaining Old Bay and salt along with the bread crumbs, butter, scallions, onions, eggs, and lemon juice. Stir ingredients until just combined and refrigerate for 1/2 hour.

Spoon some of the salmon mixture into a 1/3-cup measuring cup and gently pack it with your hands. Unmold and press gently with your hand to form a 2"-wide patty; transfer patty to a parchment paper–lined baking sheet. Repeat to make 12 patties. Refrigerate patties for at least 1 hour or overnight.

Add oil to a cast-iron skillet until it reaches a depth of 1/2". Heat over medium-high heat until oil registers 325° on a deep-fry thermometer. Using a metal spatula, gently transfer half of the patties to skillet and cook, flipping once with the spatula, until golden brown, about 5 minutes. Transfer croquettes to a paper towel–lined plate and repeat with remaining patties.

Roasted Red Pepper Coulis
Chic tip: Prepare the day you will be serving

3 large red peppers
3 tbsp. olive oil
1 medium shallot, thinly sliced
1 tbsp. red wine vinegar
salt and black pepper

Roast the red peppers under the broiler until the peppers are charred and blackened ( make sure to rotate pepper), Remove from boiler and set aside until they are cool enough to handle. Peel peppers (remove all blackened skin) and remove seeds and cores. Coarsely chop peppers.

In a food processor, combine the peppers with olive oil , shallot and vinegar. Puree until very smooth, season with salt and pepper.

Coconut Chicken Skewers with Sweet and Spicy Dipping Sauce

1 cup flaked coconut, (I used the Baker brand)
1 cup flavored panko crumbs
3 eggs, beaten
1 1/2 lbs chicken breast, cut into strips
olive oil

wooden skewers

Preheat the oven to 400 degrees

Combine coconut and panko crumbs in glass bowl.  Thread each chicken strip onto skewers. Dredge each chicken strip first in egg mixture then into coconut panko mixture, Place on parchment lined baking sheet. drizzle olive oil across breaded chicken. Bake for 25 minutes rotating after 15 minutes. until chicken is lightly browned and crisp.

Serve with Duck sauce with a few sprinkles of crushed red pepper flakes whisk together to combine.

Broccoli Tarts

20 oz. chopped broccoli florets

1 1/2 tbsp. margarine

1 1/2 tbsp. flour

1 cup non dairy creamer

3 eggs, beaten

1/2 cup mayonnaise

2 tbsp. onion soup mix

1/4 tsp. black pepper

12 mini tart shells or 1 deep dish pie crust ( I use the ungers brand)

Line tart shells on baking sheet pierce the bottoms with a fork bake for 10 minutes @ 375 degrees.

Lower oven temperature to 350 degrees

Defrost broccoli, in microwave or by steaming for a few minutes, drain thoroughly. Melt margarine in 2 qt pot add flour and mix until mixture is pasty. Immediately add non dairy creamer, bring to a boil then lower to a simmer for 1 minute. add in onion soup mix and black pepper whisk thoroughly and set aside.  Add eggs and mayonnaise to broccoli and add in cooled milk mixture, mix well then fill tart shells. Bake for 45 minutes.

Eskimo Bars with Raspberry Sauce