Food Friday - a little healthier than intended
I had reached the point of no return in my challah kneading. I did have a bag of wheat germ. My husband eats oatmeal every morning. I added lots of both. The challah dough texture got a little heavy, a little extra muscular…
The folks eating at the table are welcome to complain.
It’s a little warm today and the loaves over rose a bit. I like a challah with a defined braid. So I fixed the problem.
Here is the undefined challah.
Here is the fix.
Actually, that is a simulation of the fix, I am a righty. But simulation or not, you just slice where you think the braid needs a bit more definition.
The finished challot are a different color than normal. I blame the influx of wheat germ and oats. We can just pretend that we are eating in a 1970’s era health food store.
spiced roasted sweet potatoes.
I am making a salad and I made ginger /apricot parev ice cream.
Here it is simmering away to extract all of the yummy ginger flavor from the chopped ginger.
Getting the flavor balance right on this one was tricky. Having my in house flavor consultant by my side made a huge difference. There are many layers of flavors in this ice cream. Ingredients included cardamom, vanilla, orange juice, orange essence, black pepper,salt and honey. The dried apricots I used were pallid in flavor so I had to fake a flavor profile for them.
It is so nice to tag team with my son. When we work together in the kitchen it feels less like a parent and child and more like colleagues.
I wanted to end this pre Shabbat post with something beautiful. Every morning I go to services at little chapel in my synagogue. It’s far less grand than the big sanctuary we use on Shabbat. There are three narrow stained glass windows on one wall. This morning the sun shone though so perfectly just as services ended.