My Favorite Challah

September is a crazy busy month for this lady. September means a busy work schedule, a busy school schedule for the kids and this year, it also means a crazy busy holiday schedule in our house. The Jewish holidays sprung early this year. On one day, it meant searching high and low for the last protractor on this side of New Jersey, while also looking in the depths of every market for a new fruit I haven’t yet eaten.  On other days, it anchors me to my kitchen, dividing my time between my laptop and my stove. I do love this season of Jewish holidays though. As the cool air creeps in, there is this beautiful air of celebration and anticipation of the fall holiday season. Or maybe that’s just the pumpkin spice lattes I’m smelling. Whatever it is, the mood changes. Life is busy, but in a good way.

I recently celebrated the holiday of Rosh Hashanah (the Jewish New Year) as well as the holiday of Yom Kippur (Day of Atonement). Both of these holidays provide me with ample time for reflection and appreciation of the past year as well as the year to come. After the crazy roller-coaster I was on this winter, I am so appreciative and thankful for my good health and for all of the support I had from my friends and family. They’ve been there for me, and I love them for it.

This month’s Kosher Connection link-up is all about Spreading the Joy during this holiday season.

I want to share my challah with you.

Challah

Ever since I was a kid, I have looked forward to Shabbat with my family. Friday night dinner with the family is sacrosanct. You don’t mess with that tradition. It’s not about level of Jewish observance. You just find a way to be at the shabbat table with family and friends, celebrating the end of the week together. Shabbat has been the constant in my life. Through my own various cycles and changes in my own Jewish observance, Shabbat has always meant “home” at the end of a long week.

We come together on Friday evening and light candles, and then sit down together for a warm meal –  over good food, good wine, and good company.  This includes challah. Our special holiday and shabbat bread.

I may not be a baker, but I love making challah. I love the process of working with the dough and getting it just right. I also love some of the spiritual rituals that come with making challah. In Jewish communities around the world, people come together while making challah and use that time to pray for health and wellbeing for loved ones. While preparing the dough, it us customary to keep in mind the names of loved ones who may be unwell or possibly need a job. We say a blessing while keeping the names of these people on our minds.

This past month, I’ve had the opportunity to make challah a few times. Each time, I’ve made challah with a friend who had never made challah before. Somehow, when you make challah around others, it makes this ritual all the more special.

My favorite challah recipe is adapted from a recipe that I found on a bag of flour. Over the past several years, I have tried numerous challah recipes. I’ve had several failures and several successes, but this recipe that I am sharing with you, is a recipe that always results in good challah. You can dress it up with whatever topping you’d like. or you may like to fill it with apples or chocolate chips, like I did for our Rosh Hashanah challahs. On some cool fall days, I have also been known to add some roasted garlic to the mix. Just play with it, and enjoy!

My Favorite Challah
 
adapted from the back of the bag of Glick’s flour
Author:
Recipe type: Bread, Shabbat, Jewish Holiday

Ingredients
  • 3.5 tbsp. Active Dry Yeast
  • 5 cups warm water
  • ½ cup sugar
  • 3 tbsp. honey
  • 5 lbs of High Gluten Bread Flour plus extra flour for kneading and shaping (1-2 cups)
  • 3 eggs, beaten
  • ½ cup, plus 2 tbsp. oil
  • 2 tsp. vanilla
  • 2 tbsp. salt

Instructions
  1. Place yeast, sugar, honey and warm water in to a large mixing bowl or in the bowl of your mixer. I used a Bosch for this recipe. Allow the yeast to sit a few minutes until it bubbles.
  2. Add about 6 cups of the flour and mix in to a paste.
  3. Add eggs, ½ cup of oil, vanilla and the salt. Stir together.
  4. Add the rest of the bag of flour and knead for several minutes. The dough may be a little sticky.
  5. Add the 2tbsp, of oil and knead a few more minutes.
  6. If you are using a machine, turn the dough on to a floured counter and knead a few more minutes. You may need to add an additional half a cup of flour. The dough should be smooth and easy to work with.
  7. Oil large bowl and brush oil on the top of the dough and place in the bowl. Cover the dough with a clean kitchen towel or with plastic wrap and allow the dough to rise in a warm place for around 45 minutes. You will need to punch the dough down halfway through. The dough should double in size.
  8. At this point, you can take challah.
  9. Now is the time to shape your challah. I love the various braiding tutorials on the Challah Blog.
  10. Once you’ve shaped your challah, cover your challahs with plastic wrap or with towels, and place in a warm spot. Allow the challah to rise for another 40 minutes.
  11. Preheat your own to 350.
  12. Brush your challah with an egg wash. Now is the chance to add any toppings like sesame seeds, poppy seeds and other goodies.
  13. Bake your challah at 350 for about 40 minutes.
  14. When you tap on yoiur challah, it should sound hollow. That’s a sign of doneness.
  15. Enjoy!

Mom’s Passover Brisket

Each year without fail, the day before Passover, I make a call to my mom. Not to wish her a happy Passover. I call for cooking advice and to ask how she managed to accomplish Passover for all of these years. For the past few years, I have been making Passover at home and each year I am more and more appreciative and amazed by the amount of work she puts in to each of the holidays.

This year, like years past, I put in that call. The call where I ask my mom for her Passover brisket recipe. It’s been emailed multiple times, but instead of searching for the email, I get lazy and want to hear her voice, so I call her. I decided to finally put it down somewhere where I know it can be found quickly and easily. This brisket is always amazing. When cooked at a low heat for a long time, the brisket comes out amazingly moist and soft. So full of flavor. This brisket has pulled me from my mostly vegetarian diet several times over the past years. My mom’s brisket is what I craved when I was pregnant with my daughter.

Passover Brisket (recipe from my dear mom, Lili G.)
Ingredients:

1 – 6 lb (or so) brisket
2 onions, sliced
1 bunch celery, sliced
6 carrots, peeled and chopped
10 cloves of garlic, smashed

Marinade:
3 cloves garlic, crushed
1 cup ketchup or other kind of tomato based sauce
1/2 cup brown sugar or honey (you could also use some wine or marmalade in place of the sugar or honey)
½ cup chopped fresh parsley
2 sprigs of chopped rosemary and thyme
1 bay leaf
1/4-1/2 cup olive oil

Note: This brisket yields a lot of a gravy. So good!

Directions:

Combine marinade ingredients

marinade

Place brisket over chopped vegetables.

raw brisket

Sprinkle with salt and pepper

Mix marinade in a small mixing bowl.

Pour marinade over brisket and cover with foil. Allow to marinade for at least 4 hours.

marinade on brisket

If you refrigerate, remove and let it come to room temperature.

Set oven to 275.

Bake overnight – around 6 to 8 hours.

Refrigerate. When cold, remove fat and slice brisket thinly while still cold.

sliced brisket

Place brisket slices back in sauce and warm in oven at a low heat.

Enjoy!

Oma’s Cauliflower Cutlets

My Oma used to visit every Passover. She would show up a few days early to help with the cooking and cleaning and stay for a bit after. With her, came various meats from Omnitsky’s as well as her standard fare of knishes, cookies and Coffee Crisp Bars. We can’t go hungry after Passover is over, you know! Since the food she brought was definitely not enough, she got to work the moment she stepped in the door. From helping out with polishing the silver to putting the finishing touches on the gefilte fish loaf, she never stopped.

Cauliflower-CutletsOne standard that my grandmother and mother often make on Passover are cauliflower cutlets. It’s a really tasty side dish that goes great with anything. I always knew what was coming when I would walk in to the kitchen and could smell that unmistakable aroma of steaming cauliflower. I started making these wonderful cutlets at home and it’s always a hit with the family and guests.

My Oma with my younger sister and I. Around 1988 or so.

Cauliflower Cutlets
Ingredients:

1 medium head cauliflower, trimmed and cut in to florets 
1 onion, chopped finely
3 cloves garlic, chopped
1/2 cup matzoh meal or gluten free breadcrumbs (you can use regular breadcrumbs during the year)
2 eggs
1 tbsp. chopped fresh parsley
1/2 tbsp. fresh thyme
2 tsp. salt
1 tsp. pepper
1 tsp. paprika
Olive oil 
Directions:
Cook your cauliflower in a pot of boiling, salted water. Cook until fork tender.
Drain the cauliflower and pour cold water over it to stop the cook process.
Transfer the cauliflower to a mixing bowl and mash the cauliflower with a potato masher or fork.
Add in the chopped onions, garlic and herbs and stir together.
Mix in the eggs and breadcrumbs or matzoh meal.
Add in the herbs and spices.
Form mixture in to small patties.
Heat oil in large fry pan.
Pan fry on medium high heat. A few minutes on each side. Flip when lightly browned.
Drain on paper towels.

Enjoy!
Cauliflower-Cutlets
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