Friday, September 23, 2011

9-23-2011 Shabbat with the Fam

King Hock's side of the family is coming for Shabbat dinner tonight in about 1 hour, 8 minutes, and 27 seconds. You may ask how I know so precisely when they will be here, and the answer is simple. Since 3:00 this afternoon, Prince Hock #1 has asked me about a million times how long will it be until his cousins get here. The funny part is that he doesn't really understand time, and he always asks me to show him with my fingers. So at 3:00, I said they would be here in 5,5,5,5,5,5,5,5,5,5,5,5,5,5,5,5,5,5,5,5,5,5,5,5,5 minutes. He goes, "that's a long time!"

Here is our menu:

1. Cinnamon Sugar and Regular Challah
2. Colorful Israeli Salad (I used yellow cherry tomatoes, regular tomatoes, and cucumbers)
3. Israeli Cabbage Salad
4. Smoked Salmon Platter
5. Hummus, and Babaghanoush
6. Cauliflower Soup, recipe below
7. Roasted Chicken
8. Spaghetti with Meat Sauce
9. Steamed Green Beans
10. Honey Cake, recipe below
11. Watermelon


Cauliflower Soup

I had a craving for this, so I had to make up a recipe. It turned out brillantly.

1 1/2 T. vegetable oil
2 carrots, peeled and chopped
1 large stalk celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 large head cauliflower, chopped
6 C. vegetable broth
salt and pepper to taste
2 T. margarine

In a large soup pot, place the oil, carrots, celery, and onion. Heat over medium heat. Saute until the onions become translucent. Add the garlic, and cook another minute until fragrant. Next, add the cauliflower, and the broth. Turn up the heat and bring to a boil. Lower heat so that the soup is simmering. Cook covered for 30-45 minutes, until the cauliflower is tender. Puree with an immersion blender right in the pot, until very smooth and creamy. Stir in the margarine, and add salt and pepper to taste. Garnish with finely chopped green onions.


Honey Cake

I found this recipe on the blog: The writer like myself, is not a fan of honey cakes, but this recipe is the exception. She suggests serving it with carmelized apples, I really had wanted to do that for tonight, but I ran out of time, bummer.

2 eggs
1 C. sugar
1/2 C. oil
1 C. honey
2 C. regular flour
1 t. salt
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1 T. cocoa powder
1 C. boiling water

Preheat the oven to 350 degrees. Spray 2- 8 inch round cake pans heavily with non stick spray, and then sprinkle with flour. Shake the pan around to ensure the entire pan is coated with flour.

In a large bowl beat together the eggs and sugar until fluffy. Add the oil, and honey, mix until fully incorporated. Add the flour, salt, baking powder, baking soda, cinnamon, and cocoa powder. Mix until combined. Beat in the boiling water

Bake for 40-50 minutes until the sides of the cake pull away from the edge of the cake pan, and the center springs back when lightly touched. Cool in pan for 10 minutes. Turn out onto a cooling rack. Serve with carmelized apples.

Carmelized Apples

1 1/2 T. margarine
3 T. sugar (granulated or brown)
2-3 crispy sweet apples
3 T. honey
1 T. lemon juice

Peel and core apples. Slice into 1/4″ wedges. Melt margarine over low-medium heat until bubbly. Add sugar and cook until it dissolves, about 1-2 minutes. Add apples and lemon juice and stir over heat for approximately 25 minutes, until softened and starting to brown. Add honey and continue to cook until apples are very soft and golden, another 5-10 minutes.


Have a very nice Shabbat and weekend. Pin It

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