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From triangle sushi to onion-filled challah.
Filling Ingredients:
Directions:
Chop the onion and garlic and sauté in the olive oil until a golden brown. Season with salt and pepper and let cool.
Use your regular challah recipe and when ready to shape, tear off medium pieces of dough and form into balls. Using a rolling pin flatten the dough into a circle making sure it is not rolled too thin. Spoon 1-2 tablespoons of the onion mixture into the center of the circle. Pinch 3 sides together and form a triangle shape, but leave enough of an opening in the triangle so that the filling shows through. Place on your baking sheet with the filled side down so that it will not split open as it rises. Let the filled dough rise. Brush with beaten yolk and sprinkle with sesame seeds. Bake 30 minutes at 350 for small challah.. These may be frozen and reheated in a warm oven for 15 minutes before serving. Enjoy the challah and the compliments!!
Sushi has become an obsession in North America; it seems never to get enough of it. It is being served in many homes instead of the traditional gefilte fish. It has cropped up in every pizza store and take out store. Well I must say that these delectable morsels do grow on us and why not they are delicious.
Ingredients:
For the Rice:
Everything Else:
Directions:
Start by preparing your rice. Rinse rice in a fine mesh strainer until your water runs clear. Then add to a medium saucepan with water and bring to a boil. Once it boils reduce heat to low, cover and cook until water is completely absorbed – about 15 minutes.
In the meantime, add vinegar, sugar and salt to a small saucepan and heat over medium heat stirring occasionally until sugar and salt are dissolved. Place in a jar or dish and cool in the fridge until rice is ready.
Once the rice is done, kill the heat and add the cooled vinegar mixture and stir with a rubber spatula or fork as to not overmix. It will appear wet but will dry up as you lightly stir to release heat. It should be sticky and completely dry once it’s ready.
In the meantime, prep your veggies by chopping them into julienne i.e. thin pieces. If they’re too bulky they won’t allow the sushi to roll well.
Now it’s time to roll: grab a thick towel and fold it over into a rectangle and place it on a flat surface. Top with plastic wrap, then with a sheet of nori. Using your hands dipped in water (to avoid sticking), pat a very thin layer of rice all over the nori, making sure it’s not too thick or your roll will be all rice and no filling.
Then, arrange a serving of your veggies or preferred filling in a line at the bottom 3/4 of the rice closest to you (see photo).
Start to roll the nori and rice over with your fingers, and once the veggies are covered, roll over the plastic wrap and towel, using it to mold into triangle shape and compress the roll (see photo). Continue until it’s all the way rolled up.
Slice with a sharp knife and set aside.
Alternatively you can start the Sushi in the same way Nori and a thin layer of rice but turn it over so rice will be on the outside and Nori on the inside and then proceed as before with the vegetables and then roll the same way you would the other roll. Press lightly with a plastic wrap before cutting roll into slices.
Serve immediately with pickled ginger, soy sauce and wasabi or spicy mayo recipe follows.
Mix well until incorporated. Serve with the sushi.
This Pastrami loaf This is a show stopper. It brought out lots of laughter . Everyone was welcome to cut a piece and enjoy it with their meal. It was such a success that by the end of the evening there was not a crumb left.
Ingredients:
Directions:
Slit bread in the middle and spread a layer of mustard over the bread then fill it with layers of lettuce, tomatoes, cold cut of choice. Cover with the other side of the bread and place in middle of the table. Watch your guest’s faces and delight at the sight of this centerpiece.
The mazel of the month of Adar is Pisces why not delight your guests with a centerpiece of delectable gefilte fish presented in the shape of a fish.
Defrost a gefilte fish roll, partially, and form into balls . Cook your gefilte fish in balls the way you do normally. Place it in a large platter and create a head and tail either with the balls, or with a real head and tail of fish. Decorate with carrot slices and parsley. Allow guest to help themselves. Serve with hot horseradish and mayonnaise or other dips.
On special occasions when we are serving a lot of guests we make a very big challah that can be cut by the host/ hostess and served around the table. It makes for a beautiful centerpiece.
Here are intructions for your special challah which I would bake for Purim or other special occasions.
Use your favorite 5 lb. challah recipe and allow to rise in the usual manner. Depending on the occasion I either use the entire batch for one big challah or 2.5lb for a smaller but sizeable challah. It is important to buy the appropriate size pan, for best results. A 5lb Challah can go in a small aluminum oval roaster while a 2.5 lb challah should go in a smaller pan. Remember the size of the pan will show in the ready product.
Divide the dough into 15 strands; 6 larger and 6 smaller the last three can be even smaller and thinner.
Then you braid the biggest 6 to form a six strand loaf.
To assemble:
Here is the challah before and after being baked. The 4 layer challah.