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Shabbos Food Menu Plan Yay

Kids are back home and it’s an easy, easy Shabbos…

Here’s Ted, home today, concentrating on making Peach Nectar.  The peaches soaked overnight, almost boiled for an hour, then squeezed to within an inch of their lives.  Tons of patchke, but we’re at the height of peach season right now and “Peaches” is his middle name…

bunns 2010-08-13 025 bunns 2010-08-13 026 

Here’s the Shabbos food!!!

bunns 2010-08-13 027

Supper:

  • Challah – Auntie Sally’s recipe
  • Chicken Soup w/kneidlach
  • Mashed potatoes
  • Gravy
  • SNB (aka Shake n’ Bake) chicken
  • Corn
  • Green beans – from the garden, again, yay!
  • Spring rolls (storebought)
  • Homemade peach chutney from pulp left over from Ted’s peach nectar (see above)
  • Desserts

Lunch:

  • Meat sandwiches
  • NO cholent – too hot, phew, ugh
  • Cucumber salad (storebought, I dunno why because it’s easy and cheap to make)
  • Either potato or pasta salad, depending on which Elisheva decides to make
  • Desserts

Desserts:

  • Banana chocolate-chip cake (made by YM; fell in the middle for some weird reason!)
  • Blueberry buns by moi (mmm…)
  • Vla (pronounced Flah, recipe below) – frozen strawberry dessert

Vla – the Recipe:

  • 6 egg whites
  • 1 cup sugar
  • 1 pint (is that the small square tub) strawberries
  • 1 tsp vanilla or lemon juice
  1. Beat egg whites until slightly foamy
  2. Add sugar, strawberries and vanilla/lemon juice
  3. Beat on medium speed until strawberries are mostly all smashed
  4. Beat on high speed high speed until firm peaks form
  5. Freeze several hours before serving

Note:  Vla contains raw eggs.  If you are concerned about food safety or have a condition which causes immunosuppression, please use pasteurized egg whites.  Risk of contamination here in Canada remains extremely low, and to reduce risk, always use fresh, clean eggs.  Avoid cracking eggs on the edge of a glass or bowl because it a) creates shards that can get into your food, and b) drives the potentially-contaminated shell into the egg white.  Instead, just tap the egg on a hard surface to create one crack, then pry it apart.  End of dreary raw-egg lecture!

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