Food Friday–Halloween Edition

My oldest turned twenty six today.

 

I am hosting Shabbat/Birthday dinner for her and for some of her friends.

 

She chose the menu. It’s a Caveman Shabbat. I made beef flanken ribs in a  smoky pomegranate mustard marinade.

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As per her request I also made jerk chicken wings.

She requested pumpkin pie. I obliged.

The pie is being topped with maple-pecan  non dairy ice cream which is being made as I type.

Inspired by my friend Iscah, rabbi educator and artist who sculpts her challot into fanciful shapes including pigs, I made pumpkin shaped challot.

Here they are before baking

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And now, after..

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And here is my daughter on her first birthday.

Dena 1st bday (1)

She’s even cuter now.

Comments

  1. Your bread always makes me drool!

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  2. How do you do your pumpkin pie filling? I tried subbing cocoanut milk for the evaporated milk, with limited success.

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    Replies
    1. The challah looked cute but tasted great. I will re post the recipe during the week. As for the pumpkin pie filling.

      1 can Whole foods 365 brand pumpkin. ( I hate Whole Foods on principle but the canned pumpkin is a better more flavorful variety than the standard)

      1 cup sugar
      3 eggs
      2 T corn starch
      Ginger,cinnamon, allspice, nutmeg and a pinch of salt
      Mix with a mixer and pour into a pastry shell. I used pecans, flour,some brown sugar and a pinch of salt along with a glugg of cheap rum and a bit of water. I mixed it in the food processor. I then smooshed the crust into the pie pan and let the crust rest in the fridge while I mixed the filling and pre heated the oven. I baked at 375 until the center was set. The lack of a milk element in the pie was not noticed. I guess that the eggs and the cornstarch did their bit to custard-ize the filling.

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    2. Thanks Sarah. I will give it a try.

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