We’re back at pre-Tishrei, and while many things in the world feel crazy and different now, this at least is something we’ve done before. We know what’s ahead, and part of that is the sheer quantity of cooking and baking that will happen in our kitchen between now and Shmini Atzeres. As you may know from my cookbook, Rising - I'm more into serving the food than spending all day cooking it. So, I love myself a hack that allows one recipe to do double (or even triple!) duty.
Photos by Menush Amit
CleaR oUt tHe fRozeN cHallAh fRom yOur fReezEr aNd mAke oNe rEcipE tO dO dOublE (oR eVen tRiplE!) dUty
A note about making challah: While making challah can feel like a big deal to many people, I hope that many of you have tried it and realized that it’s not that big a deal, (especially if you’ve taken a challah class with me!) and even more importantly, it’s the most rewarding to serve, and also - it’s a mitzvah! So, I hope you don’t need more convincing that challah is a worthwhile endeavor this Tishrei. It is also a minhag that the most important time to separate challah with a bracha is in the Aseres Yemei teshuva. So if you’ve been holding off until now, go ahead and put up a full batch of dough and get in your challah mitzvah now! This recipe assumes that you, like myself and so many others, are putting up big batches of challah. My classic recipe (using a 5 lb bag of flour) makes 8 challahs, and very often a few of those find their home in my freezer to patiently await their turn. Pre-Rosh Hashanah I like to take them all out and restock the freezer with round Tishrei challahs. But what to do with all those lovely challahs? They can get new life as incredible Rosh Hashanah desserts, perfectly themed and extremely delicious. You can make these desserts with spelt challah, whole wheat challah, or any challah you may have on hand (even store-bought challah!) What I love about these is there’s basically one recipe, and it can be used 3 different ways. Rosh Hashanah dessert? Done and Done. May your new year be as sweet and rewarding as these desserts, and may we celebrate this Tishrei with Moshiach.
66 COLlive Magazine
bY RochIe PinsOn RochIe PinsOn iS a rEbbeTzin aNd sHlucHa iN dOwntOwn BrooKlyn. She iS aLso a mOtheR, aRtisT aNd aUthoR oF tHe wOrld s mOst gOrgeOus aNd cOmprEhenSive cHallAh cOokbOok RisiNg! The Book oF ChalLah. (FeldHeim, 2017) RochIe bRingS a uNiquE bLend oF wIsdoM, sPiriTual aWareNess, aNd dOwntO-eArth pRactIcalIty tO tHe mItzvAh oF cHallAh. Her vOice iS hUmorOus aNd wIse, aNd hEr eNergY iNfecTiouS, aNd sHe lEctuRes aNd lEads cHallAh wOrksHops aNd sEminArs aRounD tHe wOrld. You cAn fOlloW hEr aNd hEr cHallAh jOurnEy tHrouGh hEr wEbsiTe aT wWw.tHeriSingLife.nEt aNd oN iNstaGram @rOchiEpinSon
