SHANA TOVA!

Rosh Hashana, the Jewish New year, is one of the holiest days of the Jewish year. It is a time of prayer, repentance and reflection and like most holidays, food plays a major role in its celebration. Apples are dipped in honey for a sweet year, the challah bread is baked round to symbolize continuity and completion. Foods like pomegranates, gefelte fish, beets and pomegranates are also used as sweet additions to the holiday table.
Some of our best and most delicious dishes are saved for holiday celebrations, either passed down through generations or modern updates on classic favorites.  I particularly enjoyed helping Mitch's crazy funny aunt chop vegetables for her seder. We laughed and shared stories of the good ol days and then feasted on the sweetness our time spent togeher around her table the next night with the whole family.

This year, my family gathered with great friends. I cooked and cooked, loving every minute I spent in the kitchen preparing for the great feast. Here a few snap shots of our delicious seder at my house.

Menu

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Apples & Honey

Challah

Kosher Pickles & Roasted Sweet Red Peppers
Mazto Ball Soup

Gefelte Fish & Beet Horseradish

Beet & Pomegranate Salad

Brisket & Mashed Potatoes

Honey Ginger Cake

Fruit Platter of dark chocolate dipped strawberries & frozen grapes

No Bake Chocolate Peanut Butter Coconut Drops 

Kosher Wine & Tea

• 2 tablespoons chili powder
• 2 tablespoons salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground black pepper
• 1 tablespoon sugar
• 2 teaspoons dry mustard
• 1 bay leaf, crushed
• 4 pounds beef brisket, trimmed
• 1 1/2 cups beef stock

Preheat the oven to 350 degrees F.

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

To Beet or Not to Beet?

I love the thought of mixing beets and pomegranates in one dish. Almost identical in colour, their textures and flavours complement each other deliciously. Pomegranates are tangy and crunchy while beets are smooth and sweet. Plus, you have two symbolic Rosh Hashana fruits in one yummy dish.

Pomegranate & Beet Salad

• 3-4 medium beetroots
• 2 tablespoons pomegranate syrup
• 2-3 tablespoons freshly squeezed lemon juice
• 2-3 dried chili peppers, crushed (optional)
• Coarse sea salt
• 1/4 cup delicate olive oil
• 1/2 cup fresh coriander leaves
• 1 cup pomegranate seeds

Boil the beetroots in water until tender. Cool, peel and cut into very small dice.
Mix with the pomegranate syrup, lemon juice, peppers and coarse sea salt. Set aside for about 15 minutes.
Mix the salad with the coriander leaves and pomegranate seeds, pour the olive oil on top and serve.

Honey Cake For My Honey

1 cup hot brewed coffee
1 teaspoon baking soda
1 cup honey
1 cup sugar
1/2 cup vegetable or canola oil
3 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon freshly grated nutmeg
1 large apple, cored and grated

Preheat the oven to 350ºF. Grease a 9-by-13-inch baking pan. In a small bowl, combine coffee and baking soda. Set aside.
In a large bowl, beat honey, sugar, and oil until well blended. Beat in eggs, one at a time, until mixture looks homogenized. In a medium bowl, sift together flour, baking powder, cinnamon, ginger, and nutmeg.
Beat flour mixture into honey mixture alternately with coffee mixture until well combined. Stir in apple.
Pour batter into prepared pan. Bake until golden brown, about 45 minutes. Cool and cut into squares

 

 

Chicken Soup for my Jewish Soul

With all the stress of work and the rainly weather and the 10 km treck through Vaughan Mills Mall, I'm getting a bit sniffly, sore and my soul and body feels like it needs some TLC. I loaded up on vitamin C, and decided to raid my fridge for chicken soup fixings.

Apparently the trick to good chicken stock is browning and sauteeing. Normally I just put the chicken, veggies, and water in there and boil it for several hours, but this one went faster and tasted better. First I browned the chicken in the stockpot in a little vegetable oil then I threw in an onion (skin on), some carrots, and celery. As that all came together I threw in some Kosher salt and black pepper and of coarse water.

I only simmered it for about a couple of hours.  While all that goodness was taking place I decided to steal the opportunity to hide away in the hot soapy suds of a rosemary infused bubble bath while I listened to Strauss wafting in from the other room. Ahhhhh.....

Although it was relaxing, my mind was soley on the soup waiting for me. I knew I couldn’t really relax until I delved in the hot salty liquid.

For the soup itself, I wanted it to be one of those good immune-boosting soups, the kind that practically has medicinal value. So I fished out the chicken vegetables and strained the stock and then I started over in a new pot. It was so rich and “chickeny”.

I grabbed my oversized latte mug and ladled in the broth. The rich fragrant steam made my mouth water in eager anticipation. To top off soup I sprinkled in what I think is the “piece de resistance “, Omer’s Mini Croutons”. You know the ones, the tiny square shaped pillows of chicken goodness that always remains a tad bit crunchy no matter how long you leave it in your soup.

As made my way to the family room, wrapped a big thick blanket over me and as I carelessly slurped my golden treasure, I began to feel my tired aching muscles relax, my body sank deeper in the couch and my soul took a deep breath and thanked me.

Watermelon, Feta & Mint Salad

My family loves feta. During the summer, one of my favorite snacks is freshly sliced chilled watermelon with crumbly slices of feta. The saltiness of the cheese is a perfect compliment to the cool sweetness of the watermelon. My culinary hero Nigella Lawson introduced me to this wonderful flavour combination, and now I’m hooked. Nothing says summer like fresh watermelon and feta!
Even those of you who don’t like sweet and salty or fruity salads you may appreciate this one– the flavour is truly unique. It was a big hit with my family and makes an appearance on our summer menus.
I love to browse around a certain Middle Eastern fine food store in my area and I discovered the extra creaminess of Persian feta cheese. It works wonderfully with this recipe so if at all possible try to use it but regular Greek or Canadian feta works just as well. Hope you enjoy it as much as we do!

Ingredients
1 7-8 lb. seedless watermelon, chilled
1/2 cup extra virgin olive oil
3 limes, juiced
1 1/2 tsp salt
3/4 tsp black pepper
1 cup fresh chopped mint leaves
1 1/2 cups crumbled feta cheese (Persian feta is best)
Total Time: 20 Minutes

Love, Eat, Jewish

Shalom, I'm Chantal. I want to share a bit about myself and why I started this blog.

In many ways, I was alway drawn to my Messianic Jewish roots. As a child I would eagerly anticipate the smells, flavours, sounds and deep spiritual revelations of Yeshua through the holidays and traditions. Now, as an adult my passion about who God is, who I am, and where I come from leads me to write about my life as a young Messianic Jewish woman.

For as long as I can remember I had a deep yearning in my heart to visit my homeland Israel. My family could never afford to go or send me and each year I planned to make my maiden voyage. At each Pesach when everyone would shout, "Next Year in Jerusalem!" I would take it literally and promise myself that this time would be it for sure, but something always came up and prevented me from going. My boyfriend went several years ago and my friends go every year. They share with me the incredible Israeli culture,food,sites and sounds, the transforming ways of the ancient city of Jerusalem, and the intimate friendliness of the Israeli people. I quickly fall even more in love.

Now as an adult I immerse myself in Jewish cooking and I'm slowly gathering age old recipes from family and friends and learning to make dishes that make me feel at home. It feels like I'm returning to a place that makes my spirit happy.

For me, being a Messianic Jew is about my roots in God,acknowlegding that Yeshua is my Messiah, being cleansed and forgiven,and walking in intimate relationship with Him. It's about family, love, the ancient Feasts, reaching out to help others in need and of course the food! Food to me is a way of communicating; the love we pass on through our cooking feeds the body as well as the soul.

By writing this blog, I'd like to take you on my journey as a young Messianic woman. I open to you my heart, my home and my life. I hope to spread the love of Yeshua through my crazy antics, fun recipes and pics all with a dash of humour. I hope that this blog…the recipes and stories you find here… make you happy.