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Shabbat Menu – A Bread Story


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The parsha this week continues Moshe’s closing remarks to his people. The 40 years of wandering in the desert, during which Hashem rained down manna from heaven, was to teach the people “that man does not live on bread alone…” But imagine if you had to. For just one Shabbat make a menu where every dish includes bread, but each course is completely unique and utterly delicious!


Stuffing Topped Chicken

Roasted Tomatoes

Bread Pudding with Pears, Currants and Cinnamon

For last year’s Shabbat Menu Eikev click here.

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About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




11 Responses to Shabbat Menu – A Bread Story

  1. Thanks for this great site! We make Parsha themed dinners every Shabbat and really appreciate your ideas. Can’t wait to try these recipies. Do you follow Edible Torah? He’s another kindred spirit.

  2. So glad you are enjoying, I love feedback. I do follow Edible Torah to, but I don’t look until after I make mine :)

  3. I love how you tied in the manna/bread story to so many delicious things to eat. I am a big tomto lover, Panzanella and stuffed tomatoes are among my favorites.

  4. I also love how you tied in the parsha with bread recipes. This morning made a summer pudding–a round bowl, lined first with plastic wrap, then with thin bread slices (I used challah, crusts off, filled with a mixture of summer “small” fruits (halved cherries, bluebs, sliced strawbs, raspberries which were heated in alittle water, mashed and strained to remove seeds,) and alittle sugar, Topped with more bread slices,Bowl placed on a large pie tin to catch juices, topped with more plastic, and a plate holding weights. Looking forward to unmolding this!

  5. Also baked fresh peach muffins. I love baking with summer fruits!
    Recipemine=Joan Locker, MS,RD
    New City, NY

  6. Joan Locker’s Recipe for Summer Pudding
    originally from ivillage.com/summerpudding.
    (called for 1 c. black currants or blackberries, and 1 c. red currants or raspberries, and 2/3 c. sugar, and 12 slices white sandwich bread crusts removed)

    1 c. fresh or frozen halved, pitted sweet
    2 c. sliced strawberries
    1 c. raspberries–cook small amount of water, mash
    through strainer to remove seeds
    1 c. blueberries
    1/4 c. sugar
    thinly sliced leftover challah, crusts removed

    Combine the fruits and sugar.
    Line bowl with plastic wrap, leaving overhang to facilitate unmolding.
    Place a round of bread in the bottom of bowl. Arrange bread slices, overlapping, andtrimmed as needed, around sides.
    Spoon in fruit and juices. Cover with remaining bread, trimmed to fit.
    Place bowl on a plate, or rimmed pie plate (to catch any overflowing juices). Cover top with plastic wrap, then set plate with weight (can of food, or sack of potatoes). Refrigerate at least 8 hours or overnight.
    Uncover bowl and turn the pudding out onto a serving platter.

  7. Joan Locker’s Fresh Peach Muffins.. Yield 18

    Baking Spray
    2 1/2 c. all purpose flour
    2/3 c. sugar
    1 tsp.baking soda
    1/2 tsp. baking powder
    1/2 tsp. cinnamon
    1/4 tsp. salt
    4 Tbsp. buttermilk powder
    2 tsp. dried egg white powder
    1 c. plus 2 Tbsp. water
    1/3 c. oil
    1 1/4 tsp. vanilla
    1 whole egg
    1 1/3 c.diced peaches (peeling optional)
    (~3 large peaches)
    1 additional peach cut into 18 wedges.
    Additional granulated sugar or coarse sugar.

    Preheat oven 350 degrees F.
    Spray muffin cups with Baker’s spray.
    Combine dry ingredients and pass through strainer to remove any lumps (buttermilk powder, powdered egg white, and baking soda do tend to have lumps).
    Make Well.
    Combine liquid ingredients, Add to dry ingredients and gently combine. Fold in chopped peaches.

    Spoon into muffin cups (I use ice cream scoop).
    Arrange 1 peach wedge atop each muffin. Sprinkle with additional sugar.

    Bake 20-25 minutes.

  8. Tamar–Is there something I should have clicked on to post a recipe? (So that the ingredients are listed in appropriate recipe format?)

    I also have nutrient info (per Master Cook software, could send that as another reply, if wanted).

    Also, I would like to change my user name from recipemine to Joan Locker..how do I do that?

  9. I tried your recipes at home. They are delicious. I will be using them for my Shabbat take out dinners.

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