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 →
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 →
Jan 31 2014
I was recently trying to explain to a terrific–if not slightly incorrupt–new friend what the word “clusterf**k” means. It was early in the day, I hadn’t slept much the night before, and my watery iced coffee (I love you, Dunkin Donuts, but really, a little more coffee and a little less ice) wasn’t doing the trick. Nothing I said made much sense. She continued to stare at me blankly.
And then it hit me. “You know, a clusterf**k? Like Friday night dinner?”
Light bulb. We suddenly understood each other perfectly.
Oh, Friday night dinner. You’re meant to be the highlight of the Jewish week. Each day we grow closer and closer to you, our anticipation measured by the lists and the shopping and the cooking and then the more shopping to get all the things we forgot, all of it building to a monumental crescendo of hope, promise, expectancy, and all of it ending in complete, unfettered, unmitigated disaster. 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 →
Feb 1 2013
Tamara’s experience of Friday night, erev Shabbos, is very different than my own. To me, as a young child, Friday night was extra special precisely because my father was always there.
When I was a kid, my father traveled for business. He would leave on Sunday night, my mother, siblings, and I tearfully waving him off as he waited for the elevator. He would return Friday morning or late Thursday night. Every single week for as long as I can remember. Read the rest of this entry →