WEEKLY SPECIALS
'ץופינ'
Drink an Acai Berry
For a Berry nice day.
Product
Pomegranate | Strawberry | Strawberry-banana | Mango | Acai Berry
Fresh. ReWE’LL
$ 4 .99
99
$6. 4 9
$0.69Ib MEHADRIN LEBEN 6 oz Sale $ 0 .99 FRESCORTI MAR INARA SAUCE 24 oz
$2. 7 9 REISMANS MINI BROWNIE BARS 15 oz
Oven Bbq 1st Cut Brisket (Weissmandl-Bet Yosef Glatt)
Yosef Glatt)
Marinated Butcher London Broil (Weissmandl-Bet Yosef Glatt)
Crispy Onion Chicken Fingers (Hisachdus)
Classic Roast Beef (Weissmandl-Bet Yosef Glatt)
Marinated Chicken Wings
Rubbed Roast Beef (Weissmandl-Bet
CHALLAH
Last summer, I went on a hunt to find the best challah recipe out there. Every week I tried someone else’s recipe. But they weren’t what I was looking for and I just decided to make my own. This challah is a sweeter challah with the fluffiest inside and crispiest outside.
Ingredients:
4 oz fresh yeast
3/4 cup sugar
5 cups warm water
1 cup sugar
1 cup oil
1 Tbsp vanilla extract
4-5 Tbsp honey
3 eggs
4 Tbsp salt
6 lb high gluten flour
2 eggs, for egg wash
Sesame seeds
Directions:
1. In a large bowl, combine warm water, 3/4 sugar and yeast. Break yeast with spoon and let rest for a few minutes.
2. In a large challah bowl, combine sugar, oil, vanilla extract, honey and eggs. Mix well until fully combined.
3. Add blossomed yeast mixture to your oil mixture. Mix well.
4. Add half the bag of flour and mix with a spatula for 2-3 minutes. Add salt and mix well.
5. Add the rest of the flour, leaving over approximately 1 cup to incorporate later if sticky. Mix with a spoon until too difficult.
6. Pour mixture on the counter and knead by hand for 10-12 minutes.
7. Grease your bowl with oil and return dough. Cover and let rise for an hour. You can also let it rise in the fridge overnight at this point and bring to room temperature before braiding.
8. Preheat oven to 175°. Braid according to preference and let rise covered for a half hour. Egg wash each challah and sprinkle sesame seeds. Bake for 30 minutes on 175°.
9. Higher oven to 325° and continue baking for an additional 45 minutes or until golden brown.
SIMPLE BAKED SALMON
This salmon was created by my mother and came out so delicious. Fish is something I don’t love making. But this baked salmon is the perfect addition to your Shabbos meal. It’s sweet and savory without being cooked.
Ingredients:
4 slices salmon fillet
2 cubes frozen garlic
2 Tbsp brown sugar
1 Tbsp soy sauce
1 Tbsp lemon juice
1 Tbsp olive oil
1/4 tsp black pepper
Directions:
1. Preheat oven to 425°.
2. In a small pan that fits all salmon slices, combine all ingredients. Place salmon upside down in pan. Marinate for 30 minutes.
3. Bake for 20-25 minutes until cooked.
CLASSIC POTATO KUGEL
718.998.6043
829 E 15 Street Brooklyn NY 11230 accuhairbrooklyn@gmail.com
www.claireswigstudio.com
This is my mother’s original recipe. And it’s still the best. The Yukon gold potatoes add creaminess for that perfect “mushy” potato kugel. Broiling creates the crispiest kugel top. This is the perfect non stringy potato kugel you’re looking for.
Ingredients:
4 large Idaho potatoes
8 small Yukon gold potatoes (they should be equivalent in size to 4 Idaho potatoes)
8 eggs
1 cup oil
1 cup cold water or seltzer
2 Tbsp kosher salt
Sprinkle onion powder
Sprinkle white pepper
Directions:
1. Using the S-blade of a food processor, combine all ingredients except potatoes. Mix well and pour into a well greased 9x13 pan.
2. Using the kugel blade, shred the potatoes.
3. Add to the 9x13 and mix well to combine.
4. Place in oven and broil for 15 minutes.
5. Lower the oven to 450°, bake for 30-45 minutes. Lower again to 350° and bake for an additional hour.
