SHABBAT

“If you don’t put in the effort the day before, what are you going to eat on Shabbat?”

—TALMUD AVODAH ZARAH 3A

Whether orthodox or reform, preparation is always key when it comes to Shabbat. Capping off a busy week with a family dinner is a great idea, but spending all day Friday in a kitchen isn’t always feasible. For that reason we’ve given you dishes that are simple to make, many of which can be prepared during the week. The appetizers, onion kugel, salad dressing, and ice cream pie can all be made in advance, leaving plenty of time on Friday to prep and cook the chicken. Another benefit? Having many elements of the menu finished in advance creates fewer pots and pans to clean after dinner! And when it comes to baking the challah, just remember one thing: Homemade is lovely on special occasions, but there’s no shame in bakery-bought bread. In fact, a local temple or school is likely to sell fresh challah on Friday as a fundraiser.

WINE SUGGESTIONS

Moderately Priced Red:
Monte Antico (Tuscany, Italy)

Special-Occasion Red:
Braida Monte Bruna Barbera (Piedmont, Italy)

Moderately Priced White:
Bernier Chardonnay (Loire, France)

Special-Occasion White:
Cambia Katherines Vineyard Chardonnay (Santa Barbara, California)

REAL WORLD TRADITIONS

“At our Shabbat dinner we go around the table and share our highs (best part of our week) and our lows (worst part of our week), and then we each say what we are looking forward to in the coming week. It’s a really nice way for our kids to learn how to speak in front of a group (even though it is usually just the five of us—we do this even when we have company or are out to eat), and it is also a great way for them to learn how to listen to one another and to see that their parents also have bad days sometimes! We do our ‘highs and lows’ after the Shabbat blessings, and then after dinner we sing Shabbat songs and either play board games or take a walk. We try to do this as many Friday nights as possible.”

—WENDY, PHILADELPHIA, PENNSYLVANIA

“I bring my twin girls home early from school on Fridays so that we can bake together for Shabbat. We make challah, and we also bake a dessert for Shabbat dinner. On Friday morning before school I give the girls cookbooks with pictures, since they cannot read yet, to pick out what dessert they want. While they are in school, I go shopping for ingredients. They love placing the ingredients into the mixer and making sure all the right ingredients go into the recipe. They also love to knead the dough for the challah. They show such pride at Shabbat dinner that they have made the dessert and challah. I love that at least once a week I get to spend true quality time with my girls.”

—AVISHAG, NORTH MIAMI, FLORIDA

“Every Friday morning I wake up at 6 a.m. and begin to prepare Shabbat dinner for at least eight and sometimes up to fourteen people. This is a new tradition for my husband and me, who only began seriously observing the Sabbath once our son was born. No matter what is happening with work or how many endless business and social obligations we need to attend, Friday night is sacred. We do not go out, we don’t get in a car or on a plane, and our BlackBerries, cells, and computers are all off. It’s just us and whomever we decide to invite into our home. The whole world gets shut out, we say kiddush and the other blessings, and the fun begins.

“We have lots of non-Jewish friends and invite them to Shabbat dinner along with our Jewish friends. We always try to explain what is going on in funny, non-boring ways. For example, after the kiddush I usually say, ‘This means, thank God we have wine!’ We also usually end up playing ‘Rock Band’ on the Playstation afterward, unless our guests are shomer shabbat, in which case, we keep drinking and chatting for the rest of the night. They stumble home, and we pray we don’t break any of our china or crystal.

“The question I get most often is: How did you pull this off and make it look so easy? It’s a long complicated answer that involves a nanny, a kosher butcher that delivers, and frantic calls to my husband that he needs to be home by 6 p.m. sharp. There is a lot of hard work involved to pull this off, and sometimes I wonder why I am doing this to myself. Okay, every Friday by midday I get there! But it is worth it every time in the end.”

—DEB, NEW YORK CITY, NEW YORK

THE FACTS

1. Shabbat begins at sunset, but the Shabbat candles that welcome the Sabbath are traditionally lit eighteen minutes before sundown.
2. Many believe Shabbat to be the most important holy day in the Jewish calendar, and it is often referred to as a “queen” or “bride.”
3. Hachnasat orchim (or hosting guests) is considered a mitzvah in the Jewish religion and is especially encouraged for Shabbat meals.

DID YOU KNOW?

• Shabbat is the only ritual observance instituted in the Ten Commandments.
• The two candles lit on Shabbat represent the two commandments of Shabbat: zakhor (remember) and shamor (observe).
• While the woman of the house welcomes Shabbat by saying the prayer over the candles, the man of the house says the prayer over the wine (see Shabbat Blessings on page 28).
• Shabbat is considered officially over on Saturday night when one can count three stars in the sky.
• Sex is not only encouraged between spouses on Shabbat, it is actually considered a double mitzvah!

SPINACH CHEESE SQUARES

These cheese squares are such an old recipe that no one in our family can remember who passed it along. Though they may be small, they pack a lot of spinach flavor; when we tested them at a weeknight family dinner, they disappeared before we could even ask if anyone liked them.

SERVES: 10–12 PREPARATION TIME: 15 MINUTES COOKING TIME: 35 MINUTES (PLUS 40–50 MINUTES OF COOLING TIME)

2 tablespoons butter or margarine

2 eggs

½ cup flour

½ cup milk

½ teaspoon salt

½ teaspoon baking powder

8 ounces Monterey Jack cheese, grated (or any packaged blend of shredded Monterey Jack)

1 8-ounce package chopped spinach, thawed and drained

1. Preheat the oven to 350°F.
2. Melt the butter and pour it into an 8 × 11-inch baking dish.
3. In a large bowl beat the eggs; add the flour, milk, salt, and baking powder. Mix well.
4. Add the cheese and spinach. Mix well.
5. Pour the mixture into the baking dish.
6. Bake for 35 minutes—or until set and golden brown on top.
7. Let cool for 40 to 50 minutes. Cut into bite-sized squares and serve.

* Whenever you work with frozen chopped spinach, be sure to drain it well. If you don’t have time to let it sit in a colander for a few hours, paper towels can work well to squeeze out excess water.

* These squares are easily prepared in advance and reheated prior to serving (or the next day).

GRANDMA EDITH’S ONION NOODLE KUGEL

Full disclosure: Andrea hates sweets. And raisins. So her loving Grandma Edith would always make this favorite for her at family holidays. It takes the sweet flavor out of kugel and replaces it with a more savory taste that works well with the garlic flavor of the chicken. Call it a different take on a Jewish classic.

SERVES: 12 PREPARATION TIME: 20 MINUTES COOKING TIME: 50–60 MINUTES

12-ounce package egg noodles, cooked per instructions on package

1 stick butter (or margarine), melted

16 ounces low-fat small-curd cottage cheese

4 eggs

¼ small onion, grated

½ teaspoon salt

¼ teaspoon pepper

1. Preheat the oven to 350°F.
2. Mix all ingredients in a large bowl and season with salt and pepper to taste.
3. Pour the mixture into a 9 × 13 × 2-inch baking dish, greased with butter or cooking spray.
4. Dot the top with a little extra butter.
5. Bake for 60 minutes or until golden brown on top.
6. Salt to taste right before serving.

The Thirty-nine Categories of Forbidden Acts on Shabbat

The thirty-nine forbidden acts (or thirty-nine melachot) form the basic outline of activities that are forbidden on Shabbat. Unlike “work” in the traditional English sense of the word, melachot is usually described as creative activities that exercise control over one’s environment, or a skill or craftsmanship. These thirty-nine categories are simply that, categories, and have been expanded, interpreted, and debated over the years.

1. Sowing
2. Plowing
3. Reaping
4. Binding sheaves
5. Threshing
6. Winnowing
7. Selecting
8. Grinding
9. Sifting
10. Kneading
11. Baking
12. Shearing wool
13. Washing wool
14. Beating wool
15. Dyeing wool
16. Spinning
17. Weaving
18. Making two loops
19. Weaving two threads
20. Separating two threads
21. Tying
22. Untying
23. Sewing two stitches
24. Tearing
25. Trapping
26. Slaughtering
27. Flaying
28. Salting meat
29. Curing hide
30. Scraping hide
31. Cutting up hide
32. Writing two letters
33. Erasing two letters
34. Building
35. Tearing down a building
36. Extinguishing a fire
37. Kindling a fire
38. Hitting with a hammer
39. Taking an object from the private domain to the public, or transporting an object in the public domain

DILLED CARROTS

This is an easy, sweet, delicious side dish. Roz loves them so much she makes them for herself!

SERVES: 6 PREPARATION TIME: 10 MINUTES COOKING TIME: 25 MINUTES

1 pound carrots peeled and cut in chunks (or 1 pound package peeled mini-carrots)

Salt to taste

1 tablespoon butter

2 tablespoons honey

½ teaspoon dill weed

1. Put the carrots into cold water and bring to a boil.
2. Add a dash of salt, cover, and simmer approximately 20 minutes.
3. When the carrots are tender (not mushy), drain and put them back in the pot.
4. Add the butter, honey, and dill.

* This can be made ahead of time and reheated.

* Depending on your taste, you can add more honey and dill.

ALLAN’S FAVORITE GARLIC CHICKEN

For most of the time her grandkids spent with her, Grandma Edith lived in a condominium in Coral Gables, Florida. Each floor was open, with the hallways creating a square that traced the outer edge of a large lobby atrium. Suffice it to say, this particular recipe smells so good and so strong that even with fourteen floors of open air, you could still smell it cooking when you stepped off the elevator. To this day, it is one of Roz’s husband’s favorite dishes of all time.

SERVES: 4–5 PREPARATION TIME: 15 MINUTES COOKING TIME: AT LEAST AN HOUR

1 whole fryer chicken or 6 breasts with skin and bone

1 stick margarine

Minimum 3–4 cloves garlic, peeled and mashed (the garlic lover can use as many as 6)

Salt and pepper to taste

1. Preheat the oven to 350°F.
2. Wipe the chicken and clean the cavity (see “Cleaning a Chicken,” below).
3. Soften the margarine and mix with mashed garlic; add ⅛ teaspoon salt.
4. Put some of the garlic-butter mixture under the skin of the whole chicken or the breast.
5. Spread the leftover garlic butter on the exterior skin, and sprinkle with salt and pepper to taste.
6. Bake 60 minutes or until golden brown, basting often.

Warning: This chicken, while delicious, is for the garlic lover. It is . . . well . . . quite aromatic!

Once and for All: Cleaning a Chicken

Trust us, it’s much simpler than it sounds and worth all of the five minutes it takes to do it. Cooking a whole chicken for dinner is amazingly delicious, super-easy, and definitely a proud moment for any beginner cook.

• Place the packaged whole chicken in your clean, empty sink.
• Cut the bag open, remove the chicken, and rinse off all the juices with cold water.
• Reach into the cavity and remove whatever is inside—many times the neck and organ meats will be in a bag, but sometimes the pieces will be loose.
• Once the cavity is empty, rinse the inside once again until the water runs clear.
• Place the chicken on a cutting board (or any other mat) and pat dry.

SWEET-AND-SOUR POPPYSEED DRESSING

This dressing is a little different because of the use of poppyseeds. It’s sweet and light and a good alternative to the typical vinaigrette.

MAKES: ABOUT 2 CUPS, SERVES 8 PREPARATION TIME: 5 MINUTES REFRIGERATE FOR A FEW HOURS

¾ cup sugar

1 teaspoon dry mustard

⅓ cup cider vinegar

1½ tablespoons onion juice

1 cup vegetable oil

1½ tablespoons poppyseeds

Mix all the ingredients together. The dressing will keep in the fridge for 5 to 6 days.

* Use a combination of Bibb, romaine, and iceberg lettuce for a delicious salad.

The Burning Question: Everything You Ever Wanted to Know about Kosher Wine

What makes a wine kosher?

Kosher wine is wine that has been created, bottled, opened, handled, and poured only by Jews. There can be no animal products allowed to taint the wine (such as gelatin), all equipment must be specifically used to create kosher wine only, and all must be carefully cleaned.

How do I know if a wine is truly kosher?

The best way to tell is by a symbol on the bottle. The most common kosher wine certifications are “OU” and “OK.”

If a non-Jew handles kosher wine, what will happen?

If a non-Jew handles or pours an open bottle of kosher wine, it is no longer considered kosher. A non-Jew can, however, give an unopened bottle of kosher wine as a gift as long as they do not open or drink from the bottle.

I’m having dinner guests from a variety of backgrounds. Are there any loopholes to that rule?
Why, yes there are! If a kosher wine is heated to a near-boiling point, it then becomes meshuval or “cooked” and is accepted as kosher no matter who handles it. Meshuval wines are often served at large functions (such as weddings and bar mitzvahs) to allow waiters and caterers to handle kosher wine. Meshuval bottles are usually marked with the abbreviation “Mev.”

Kosher Wine Suggestions

Recanati Yasmine Red, Recanati Yasmine White, Yarden Cabernet, Yarden Merlot Yarden Odem Chardonnay

ICE CREAM PIE

This dessert is a true classic in the Marks household and is often requested for birthdays and, well, every holiday we can request it for. It’s easier to make than you think and will impress even your most jaded dinner guest. If you really want to go for top honors, pull out your ice-cream maker from the pile of unused wedding gifts and create your own flavors! You will, however, need a 10-ounce round springform pan—basically a pan in which the sides and bottom can be removed. It’s easy to find and handy to have in your arsenal.

SERVES: 8 PREPARATION TIME: 3–4 HOURS

GRAHAM CRACKER CRUST

2 cups graham cracker crumbs

2 tablespoons sugar

½ cup melted margarine or butter

1. Preheat the oven to 250°F.
2. In a bowl, mix together all the ingredients.
3. Press the crumb mixture into the bottom and approximately 2 inches up the sides of a springform pan.
4. Bake the crust for 8 minutes.
5. Place in the freezer to cool.

* Don’t be afraid to make your own crust. It sounds intimidating, but it’s truly easy as pie.

CHOCOLATE LAYER

12 1.5-ounce Hershey bars (no nuts) (they usually come in a six-pack)

¼ cup brewed coffee

1. Melt the Hershey bars in the top of a double boiler.
2. After they have melted, add the coffee.
3. Mix well and pour into the bottom of the graham cracker crust.
4. Place in the freezer to chill for about 1 to 1½ hours.

* A double boiler is basically a pot of boiling water with another pot on top. It allows you to heat the contents of the top pot without burning it over direct heat. It’s commonly used in melting chocolate.

ICE CREAM LAYER AND TOPPING

2 gallons ice cream (your choice of flavors)

Garnish (optional, like whipped cream and fresh raspberries)

1. Soften the first gallon of ice cream and spread three-fourths of the ice cream in the piecrust.
2. Put the pie back in the freezer for about an hour or until frozen.
3. Soften and spread the second flavor (three-fourths of the gallon) onto the first layer.
4. Freeze for another 2 hours.
5. To serve, remove the pie from the springform pan and decorate with whipped cream (or prepared topping) and fresh raspberries.

* Vanilla and chocolate are always “safe” ice cream flavors, but you can combine any two flavors you choose.

* The pie can be made 1 to 2 days ahead of time. Remove from the freezer about 20 minutes before you are planning to serve it, as it is easier to cut when thawed a little.

Simple Shabbat Blessings

Blessing over the Candles

Baruch Atah Adonai, Eloheinu Melech Ha’Olam Asher kid’shanu b’mitzvotav v’zivanu l’hadlik ner shel Shabbat.

Blessed are You, Eternal our God, Sovereign of time and space. You hallow us with Your mitzvot and command us to kindle the lights of Shabbat.

Blessing over the Wine

Baruch Atah Adonai, Eloheinu Melech Ha’Olam, Borei p’ri hagafen.

Praise to You, Eternal our God, Sovereign of the Universe, Creator of the fruit of the vine.

Blessing over the Challah

Baruch Atah Adonai, Eloheinu Melech Ha’Olam, Hamotzi lechem min ha’aretz.
Our praise to You, Eternal our God, Sovereign of the universe, who brings forth bread from the earth.