In the Beginning. . .
It is time to begin reading the portions of the Torah again and many of our social media feeds are filled with “Parsha Dessert'' recipes and ideas. In the past I posted recipes for parsha themed soups or salads. This year I will be attempting to post parsha themed Shabbat menus along with selected recipes. These menus will include at the minimum three courses but often will include more. The recipes will be varied and eclectic and sometimes you will need to think outside the box or rely on a play of words when making hte connections to the weekly parsha. I will give it my best effort to connect the dots.
Of course we need to start at the beginning and the first menu is based around Bereshit; in the begining.
A Creation Meal
Challah: Whole Wheat & White Challah Braids*
Appetizers: Gefilte Fish – Baked loaf of salmon & regular gefilte fish w/ dill*
Light & Dark Soup – Parve Potato & Parve Butternut squash soup
Leafy Green Salad w/ Sea Salt Dressing
Main Course: Light & Dark Deconstructed Shepherd’s Pie*
Broccoli Forest Casserole (the plants & earth)
Tex - Mex 6 layer Taco Bake (the six days of creation)
Dessert: Adam & Eve Gingerbread Cookies
Stars, Moon & Sun Sugar Cookies
Cupcake Serpent*
Recipes with an * are included below
Whole Wheat & White Challah Bread: separating light from dark
This makes a very pretty and tasty presentationon the Shabbos table. To make this I use my water challah recipe with a few additions and changes.
Shoshana’s Water Challah based on recipe from Rebbetzin Kanievky
A light fluffy challah with a crunchy crust that will delight all.
Ingredients:
5 cups warm water
1 ¼ cups sugar
4 tablespoons dry yeast
1 ¼ cups oil
1 ½ tablespoons salt
5 pounds of unbleached bread flour
For wash:
½ cup warm water w/ 1 tablespoon of sugar
OR
½ cup oil of choice
Step-by-Step Instructions:
Place the 5 cups warm water, 1¼ cups sugar and yeast into a large bowl. Whisk well and let sit for 5 to 7 minutes.
When the liquid has become bubbly, whisk in the 1¼ cups oil and salt.
Add the flour one cup at a time, mixing with a wooden spoon and then by hand until a shaggy dough is formed.
Remove the dough from the bowl and knead, adding flour until a smooth elastic dough is formed.
Place the dough into a well-oiled bowl, turning to coat on all sides.
Cover with a damp towel and leave in a warm location for an hour.
Take challah at this point and make a bracha.
To make the Whole Wheat variation make a separate batch of dough substituting HALF of the flour for whole wheat flour. After both batches of dough are ready to be braided create loaves using two coils of regular dough and two of whole wheat dough.
Punch down dough and divide into six to eight pieces of equal weight. Divide each of those into the number of coils you prefer to braid.
Oil or line loaf pans.
Place braided dough into the loaf pans cover and let rise for an additional hour.
Preheat oven to 350F
Brush the loaves lightly with either the water and sugar wash or with oil and bake for about 45 minutes until golden brown and hollow sounding when you knock on the loaves.
Baked Gefilte Fish Loaf with Dill
The presentation is absolutely lovely and can represent the separation of light and dark as well as the creationof the creatures of the sea.
Ingredients:
1 loaf of regular frozen gefilte fish
1 loaf of frozen salmon gefilte fish
1 cup chopped fresh dill -OR- 1 cup chopped scallions
Vegetable oil spray
Step-By-Step Instructions:
Preheat the oven to 350F.
Defrost both loaves of fish in the parchment wrappers.
Line a loaf pan with parchment paper and spray the paper with vegetable oil spray.
Press one of the loaves of defrosted fish intothe bottom of the loaf pan.
Spread the chopped dill / scallions evenly over the first layer of fish.
Press teh second loaf of defrosted fish over the chopped herbs.
Cover with a piece of parchment paper.
Place the loaf pan into a large baking pan and pour water up to almost the top of the loaf pan. Cover with foil tightly.
Place intothe preheated oven and bake for approximately an hour. Check half way through to see if more water is needed.
Remove from the oven and let cool completely.
Take the loaf pan and place a serving plate on top. Invert to remove fish from the pan. Remove the parchment paper and serve sprinkled with fresh dill / scallions.
Light and Dark Shepherd’s Pie
A classic served in a new way makes a great representation of the separation of light and dark. Use this recipe for the shepherds pie . When assembling the pie lay the “meat” filling on one side of the baking dish and hte mash on the other so they are side by side. Light and dark.
Cupcake Serpant
Use your favorite cupcake recipe to build this snake. On a platter or board arrange your cupcakes intothe shape of a snake. Using the frosting of your choice in frost the snake to look like a serpent. Refer to the following images for inspiration.
