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Woodmere Lanes
serves 8
1 cup quinoa, rinsed
1/2 cup fresh corn if time, roast the kernels
1 medium butternut squash, cut into ½ inch cubes
6 tablespoons extra virgin olive oil, divided
1/3 cup pine nuts, toasted, optional
3 teaspoons apple cider vinegar
2 teaspoons honey
¼ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 cup cubed apples; use both red and green3 scallions, sliced thin
Preheat oven to 400ºF. Place the quinoa into a small saucepan and add 2 cups of water. Bring
to a boil and then simmer for 15 minutes, covered, or until the water is evaporated. Turn off the
heat and let quinoa sit covered for at least one hour, up to 8 hours. While the quinoa is sitting,
place the squash cubes into a roasting pan and toss with 2 tablespoons of the olive oil. Bake for
25 minutes, stirring once or twice, or until you can just pierce the cubes with a fork. Set aside.
Place the pine nuts into a small pan over medium heat and cook until lightly toasted, stirring
often. Watch carefully so they do not burn. Set aside. In a small bowl, place the remaining two
tablespoons olive oil, vinegar, honey, salt, pepper, cumin and cinnamon. Whisk well.
When the quinoa is dry, use a whisk to break apart the grains. Add the vinaigrette and mix with
the whisk. Add the sweet potatoes, pine nuts, apples and scallions and mix gently. Serve at
room temperature.
Optional: Add in chopped, pitted dates or if you have time, sccop out larger dates and stuff
them -- great presentation!!!

Pomegranate Beet Challah

from WhatJewWannaEat

Prep time
20 mins
Cook time
35 mins
Total time
55 mins
Serves: 1 huge challah
For Filling:
3 medium beets
¼ teaspoon salt
1 cup pomegranate juice
½ cup sugar
For Challah:
1 envelope active dry yeast (2¼ teaspoons)
¾ cup warm water (about 100 degrees F)
¼ cup sugar
2 eggs plus one for glazing
½ cup vegetable oil, plus more for greasing bowl
1 tablespoon water
1½ teaspoons salt
3¾ cups bread flour
Preheat oven to 350 degrees. Rinse beets and peel with a vegetable peeler. Cut off ends and
dice into ½ inch pieces and sprinkle with salt. Roast on a foil lined cookie sheet for 15 minutes
or until fork tender.While your beets are roasting, place pomegranate juice and ½ cup sugar into a sauce pan and
bring to a simmer. Simmer for 20 minutes until syrup reduces to ¼ of the original amount. Let
cool, syrup should be very thick. You just made pomegranate molasses! Mazel tov. Make more
and drizzle it on yogurt. You’ll love it! Put cooled beets and pomegranate syrup in a food
processor and blend together.
Now time to make your dough! Prepare the yeast in a large mixing bowl by whisking it with
warm water and 1 tablespoon sugar and whisk until smooth. Let yeast stand until it puffs up,
about 10 minutes. If it doesn’t get foamy, your yeast is bad or the water was too warm or cool.
Try again!
Whisk in the two eggs, oil, salt and remaining sugar into the yeast mixture until incorporated.
Then add the flour and either with a hook attachment using an electric mixer or your hands,
about 5-10 minutes, and form into a ball. If it's too sticky, add a bit more water.
Place the dough in a bowl greased with oil and cover. Let dough ferment in a warm place until it
has doubled in size, about two hours.
Now time to braid! Divide the dough into four stands and roll out. Let sit for a few minutes if the
gluten is causing your strands to bounce back. Flatten strands, then put a thin row of the beet
mixture along one edge and roll up careful not to let any air bubbles in. If some filling leaks out,
don’t worry. Because that just makes the whole thing more beautiful! I was worried until I
realized this.
Braid them. For a round braid go to
Carefully place the loaf on a parchment paper lined baking sheet, cover, and let it rise again for
1.5 hours or until tripled in size. Meanwhile, preheat oven to 350 degrees F. Whisk the last egg
with a tablespoon of water and use it to wash the challah. Bake for 35 minutes, or until golden
brown. Halfway through baking, give the challah another wash with the egg for extra shine and
to get into new creases.
You'll also need up to four hours time for risings.

Black-Eye'd Peas, Leek and Cabbage Salad in a White Wine Vinaigrette
1 teaspoon olive oil (1 tablespoon if not using bacon)
1 large leek, cleaned and sliced
Large pinch salt
½ small cabbage, cored and thinly sliced
1 can peas, rinsed and drained
¼ cup white wine
1 tablespoon cider vinegar or lemon juice or 1/2 of each, use apple cider vinegar
2 teaspoons chopped parsley
1-2 teaspoons Dijon mustard, to taste
Freshly ground black pepper and sea salt to taste
Nuts, Parve Bacon-style kosher chips or Onion Crunch Chips to Garnish and For Texture
Directions:1. In a heavy skillet over medium heat, warm the oil. Add the leek and salt and cook, stirring,
until softened, 6 minutes. Add the cabbage, raise the heat to medium-high, and sauté until
wilted, 6 minutes.
2. Add the peas and white wine to the pan and stir, scraping up the cooked-on bits from the
bottom of the pan, until the beans are warmed.
3. Toss in the remaining ingredients and serve warm or at room temperature.
In a rush, since my guests have a hard time with the thought of a fish
or sheep head, I am scooping out a whitefish and making a salad and
presenting the salad in the skin and with a head. The kids are getting
prepared fish nuggets, in the shape of a fish. Don't like honey cake,
or no time to bake, use honey graham crackers and make a parve
s'mores bar, complete with drizzled honey and a marshmallow spread,
a hazelnut spread, assorted chopped nuts . . . even new fruits cut in
thin slices . . .you get the idea. Wishing all a Shana Tova. From my
corner to yours, Cindy.


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