The Easiest, Tastiest Challah Recipe

I made a round loaf of challah last night for the Jewish new year, Rosh Hashana and when I posted it on Instagram, I got some questions about the recipe so I’m adding it here, below!

I still stand by my original challah recipe (last recipe in my first book ) however I’ve shifted the way I make it over the last several years. I make a slightly bigger loaf now that we have three kids and I have moved away from refined sugar. I also like to use rapid yeast now, so that it doesn’t take as long to rise. Below is my more recent recipe:

CHALLAH

Combine in a standing mixer—>

1 c water

1 packet rapid rise yeast

1/4 c honey or agave

1/3 c olive oil (or veg oil)

2 beaten eggs (but save about 1T of this for later)

1 t coarse salt

(plus bread flour, see note below)

Mix everything together and while the dough hook is spinning, slowly add bread flour. You can also use all purpose flour, but lately I like the texture that bread flour gives. I have found that Bob’s Red Mill flour is totally superior to all others I’ve tried (this is not sponsored!)! I don’t measure the flour but you need around 4 cups. Keep adding flour little by little until your dough turns into a ball and only sticks to the bottom of the bowl a tiny bit. Let the mixer run for another 10 minutes or so on low to “knead” the dough.

Next put your dough ball in an oiled mixing bowl (I use a spray oil and flip the dough ball to coat both sides.) I cover the bowl and put it in the oven (off) with the light on to keep it a little bit warm. Let it rise for about two hours or until it puffs up and seems about doubled in size.

Next, cut the dough into pieces, roll the pieces into ropes and braid it. On an average Friday night Shabbat I do a three-piece long braid. If I’m feeling fancy I’ll watch a YouTube video on a six strand braid, because I can never remember how to do it. For Rosh Hashana, I do a round loaf which symbolizes the cycle of the new year beginning.

Coat the top of your braided challah with that little bit of that leftover beaten egg. You can use a brush, but I just use my hands! Sprinkle with sesame seeds and/or coarse salt and bake at 350F for 30 minutes. (for a round loaf, 35 min) Eat it warm! And if you are like my kids, you’ll smother each bite in salted butter, also.

#shanatovah #challah #roshhashana

Round Challah for Rosh Hashana

Rosh Hashana, the Jewish New Year, starts a week from today and we are gearing up!

Two things I make annually without fail are Honey Cake and round challah. Traditionally the bread is baked round at this time of year to symbolize the cycle of a new year beginning. There are a lot of apples and honey involved in these holidays – apples for fall and honey to sweeten the new year ahead. I love using pomegranates too because they are so festively autumn.

For the challah, I use my recipe that’s in my first book (it’s the last recipe if you have the book) and I make it in a standup mixer. I braid it into a long braid, pinch the ends and then coil it into a circle, tucking the ends underneath. I dot the top with fresh pomegranate seeds and brush with egg before baking. Then I drizzle it with honey once it’s out and slightly cooled, and add a sprinkling of flaky sea salt.

Shana Tovah! (Happy New Year!)

Cozy Drink RoundUp

Today marks the Winter solstice — the shortest day of the year. It gives me hope to think that each day that follows will be lighter and brighter and soon it will be Spring again. I know 2020 has been a tough year for so many people around the world and as we are in lock down again, I thought it would be nice to do a COZY DRINK ROUNDUP for these cold & wintery nights.

Tonight’s solstice is special because it coincides with the Great Conjunction. Shortly after sunset, look southwest, toward the horizon — you should see Saturn and Jupiter pass in the night sky. They will appear the closest they've been since 1226!

As for the cozy drinks, I plan to enjoy one in front of the fire once the kids are asleep. Spiking optional!

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Hot Chai-Nog

Hot Chai Cider

Holiday Hot Cider

XX

Erin

Hot Chai-Nog

Hot Chai Cider

Holiday Hot Cider

Holiday Gift Guide 2020

This has been a year unlike any other. I hesitated to even include a Gift Guide this year but on second thought I figured many small businesses (like mine.. hint hint!) could use the extra love and support this year. And for those who prefer to skip the tangible gifts, I’ve included a couple of ideas for supporting organizations that are serving the people who need it most during 2020 - a food bank helping to fight food insecurity during the pandemic and a local organization supporting fire victims during California’s most destructive wildfire year on record. The new year can’t come soon enough!

*The book links below are from Indie Bound, a website here you can enter your zipcode and find titles for sale at indy bookstores near you.

Kids

The Forest Feast for Kids: Simple and easy recipe ideas that incorporate creative ways to add more vegetables and fruits into your children’s meals.

Ambitious Girl by Meena Harris—an empowering picture book.

The Adventures of Lily Huckleberry in Mexico: The third book in the series of children’s bed time stories with beautiful illustrations by my friend Audrey — another female small business owner and mama. We have all her books and the kids love them.

Cooks

Olive Oil Subscription: This is a great shop in SF’s Noe Valley and they offer several seasonal subscriptions for olive oils and vinegars.

These adorable mugs made in Japan from Umami Mart, my favorite shop in Oakland, run by my friends Kayoko and Yoko.

The Forest Feast Mediterranean: My latest book is a great way to bring a taste of the Mediterranean home (especially during the colder winter months!) when in need of a taste of summer or tapas from Spain!

Pasta Cooking Class with Lucca & Lorenzo (online): I love to give gifts that are experiences and this pasta cooking class looks entertaining and educational at the same time — a virtual trip to Italy from the comforts of you own home.

Edible gifts like baked goods and cheeseballs are always fun to drop off on doorsteps. Watch my recipe video for a cheeseball here...I show how to wrap it, too!

Hygge Life

Beeswax Candles: I can never get enough of toxin-free beeswax candles. They are perfect for dinner parties and/or everyday—these lovely ones are from a local shop in my town.

My favorite watercolor set.

An Online Art Class: This looks like a fun online course package for kids. This one on Skillshare looks fun for adults (the instructor paints from her farm in the Appalachian mountains.) You can gift an annual membership to Skillshare or to Masterclass, which both have virtual cooking and art classes.

The Forest Feast Gatherings: I know many of us miss hosting dinner parties and gatherings with larger groups this year. Make moments at home feel a bit more special with entertaining ideas, pretty spreads, and plan-ahead ideas for intimate gatherings at home.

Giving Back

For those who would prefer a donation to a charitable cause (hint: you have until the end of the year for tax purposes)

Puente: Serving as the only south coast community center, Puente advocates for diverse farming communities in Southern San Mateo County near where I live. They have been a huge supporter for families who were displaced during the wildfires in this part of California. My brother lost his house this year in the fires so this feels especially important to me.

Second Harvest: Many families in Silicon Valley near where I live have been struggling to provide consistent meals to their families this year. Founded in 1974, Second Harvest of Silicon Valley is one of the largest food banks in the nation and a trusted nonprofit leader in ending local hunger. The organization distributes nutritious groceries through a network of more than 300 partners at drive-thru and walk-up sites across Santa Clara and San Mateo counties. I have been baking challah monthly as a fundraiser for them and plan to donate by the end of the year as well.

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Happy Holiday shopping! Please remember to support your local bookstores and shops whenever you can. Also check out Book Passage’s virtual author series! You could gift a book and then email a link to a (free) upcoming talk with that author. I recently had an author conversation hosted by them with cookbook author Andrea Bemis who has a beautiful new book out about eating locally. Sign up and watch past author talks as well, for free.

A Kid-Friendly Valentine's Day Menu

I always like to do something fun and festive for my boys when Valentine’s Day arrives. Last year we made Heart-Shaped Pizza using pre-baked dough so to mix things up a bit this year we are making Heart-Shaped garlic bread instead! To go along with the theme, I made pretty pink Beet Pasta (recipe below) and a side of sautéd broccoli rabe– 2 variations on vegetables my kids will actually eat.

Heart-Shaped Garlic Bread

6-8 slices of sourdough bread

3 T butter

1 T olive oil

2 T grated parmesan cheese

1/4 t garlic powder

Use a heart-shaped cookie cutter or scissors to cut hearts out of sliced sourdough bread. Butter each piece and lay them on a baking sheet. Drizzle the whole sheet with olive oil and then sprinkle with the grated parmesan and garlic powder. Broil until golden (about 2-3 minutes).

Use any leftover bread to make homemade croutons like these from the Kitchn.

Enjoy!

Heart-Shaped Garlic Bread

BEET PASTA

recipe from The Forest Feast Mediterranean

8 oz. (225 g) pasta (I used rigatoni here, but any type works)

1 small beet

2 oz. (55 grams) goat cheese

1/2 lemon

2 T olive oil

Fresh parsley (or other fresh herb you like)

Boil the pasta according to package instructions. As pasta cooks, grate the beet using a fine grater or zester (no need to peel). Drain the pasta and then put it back into the hot cooking pot. Add the grated beet, juice from 1/2 lemon, the goat cheese, and olive oil. Add salt and pepper to taste.

* For an even more kid-friendly version of this recipe, just use half of a small beet and leave out the lemon and goat cheese. Instead add 1 T butter to make it a little creamier, and a bit more mild. My kids will protest if I put parsley on top, so I leave it on the side, mostly for the grown-ups to sprinkle.

Enjoy!

Max enjoying Beet Pasta

Broccoli Rabe sautéd with butter & garlic. Sauté on medium high heat until bright green.