Jul 30 2014
We are currently in a period known as the three weeks. It’s a not-so-fun period of mourning for the destruction of the Temple and our being exiled from Israel into the diaspora. The last nine days of this time period are commemorated by a few personal sacrifices such as not eating meat or drinking wine, no new clothing, no swimming, no planting trees, and no cutting of one’s nails. This culminates with the fast of Tisha B’Av, often known as the saddest day of the Jewish year.
The good news is that on Shabbat we don’t follow some of the rules of mourning, such as not eating meat. However, I thought now would be the perfect time to introduce you to a vegetarian meal which is both filling and delicious. You won’t even notice there is no meat!
If you have been following my monthly Shabbat menus, you will notice a pattern. I usually start my meal plans by deciding on a main course. I happen to have a recipe for vegetarian black bean enchiladas that are to die for! To contrast the spice of the enchiladas I like to serve a light corn and tomato salad with basil and a quinoa with mango and blueberry salad. All you need to round out this meal is some salsa, guacamole, corn chips, and dessert! I find lemon glazed cupcakes a simple and enjoyable way to end the meal. Read the rest of this entry →
Jul 2 2014
I don’t know about you, but my kids are out of school and things around my household are a bit crazy. I call it summer madness. With everything so hectic, I find that I really look forward to Shabbat.
For this month’s Glamorous Shabbat meal, I decided to go Asian style. I found a wonderful recipe online for a chicken cooked in coconut milk (pictured above). I know it sounds crazy, but I assure you the results are heavenly. And the best part is, all you have to do is throw the chicken in a pot with the aforementioned coconut milk and a few fragrant herbs, and let it cook.
With such a succulent treat like the chicken, all you need are a few simple side dishes to round out the meal. I thought coconut rice would be the perfect accompaniment, because it is plain enough to balance the chicken, but elevated through the use of the coconut milk. Read the rest of this entry →
Jun 2 2014
We are quickly approaching my favorite holiday of Shavuot, which begins on Tuesday night. Any holiday that celebrates by decorating one’s home with flowers and eating cheesecake is my kind of celebration! I thought it would be fun to put together 10 of my favorite floral tablescapes to help inspire your table decor this year.
1. Let’s start with this year’s Shavuot table that I created using dozens of peonies. These are hands down my favorite flower and they always bloom around the same time as Shavuot, so to me the two go hand-in-hand. Notice that I added height to the table by placing peony blossoms on top of candlesticks instead of candles. This is a great tip you can use on your own Shavuot table. Read the rest of this entry →
Mar 25 2014
Sweet tea chicken
For this edition of The Glamorous Housewive’s Guide To Hosting Shabbat (you can see January’s menu here and February’s menu here), I am thrilled to introduce my new favorite chicken. The “secret” ingredient is a southern staple–sweet tea! At first I was wary of how chicken would taste when marinated overnight in sweet tea, but after taking my first bite I was hooked! The sweetness of the tea combines perfectly with the tang of the lemon and the piney scent of the fresh rosemary. The side dishes are easy to prepare, delightfully flavorful, and most can be made ahead of time.
Sweet tea chicken
Israeli couscous with caramelized onions and cranberries
Broccoli salad with a twist
Strawberry spinach salad with a raspberry vinaigrette (omit the feta if you are kosher)
Salted caramel apple cupcakes (you can substitute margarine and soy cream cheese if you are kosher) Read the rest of this entry →
Feb 27 2014
Ever tried hosting your own Shabbat dinner and felt a touch… overwhelmed? Bethany from The Glamorous Housewife is here to help with her monthly how-to series on Kveller. Read last month’s Shabbat Dinner Guide here.
We are deep into winter and although many of us long for spring, the weather is still cold and comfort food is often what we all crave. Therefore I thought a traditional brisket would be a perfect main dish for this month’s meal. The recipe I use the most is via The Barefoot Contessa because I think it is quite easy and totally foolproof. My favorite part about this dish is it can be made the day ahead and then reheated in the sauce. My only tip is to not use brisket but to substitute with chuck roast. Chuck often has more fat than brisket and fat equals flavor and tenderness, so when you cut into it there should be no resistance and the meat will melt like butter! Read the rest of this entry →
Jan 28 2014
Ever tried hosting your own Shabbat dinner and felt a touch… overwhelmed? Bethany from The Glamorous Housewife is here to help with her new series on Kveller.
Hi there! My name is Bethany Herwegh and I am The Glamorous Housewife. I am thrilled to be starting a new series here on Kveller regarding all things Shabbat dinner. I started making Shabbat meals about nine years ago and I now host about 35-40 meals per year. So though I am not a chef, I do know a few things about cooking and hostessing a dinner party, and I would like to share that knowledge with you.
Once a month I will be laying out an easy and tasty dinner meal based on seasonal products that are geared for the unskilled at-home cook. I know how intimidating it can be to have people over for dinner, especially if you are not experienced around the kitchen, but I think I have a few tricks up my sleeve that I would like to teach you so you too can enjoy all that Shabbat dinner has to offer.
I am starting with a simple winter meal with big bold flavors but not much effort. The main dish is maple dijon chicken with fresh rosemary and is supported by roasted brussels sprouts with a garlic dipping sauce, mashed potatoes, a roasted squash salad, and for dessert, a raspberry and chocolate trifle. Read the rest of this entry →