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

Everything Bagel Greens

This is my new favorite vegetable side, and it takes less than 5 minutes to make! You can use any type of greens you like (I used collards above) but kale or spinach or chard also work wonderfully. Everything Bagel seasoning can be found at many grocery stores now and has a mixture of garlic, salt and sesame usually. It’s delicious!

EVERYTHING BAGEL GREENS

4 handfuls raw greens (collards, kale, chard, spinach - or a mixture)

About 4 shakes of Everything Bagel seasoning (I found mine at Trader Joe’s)

Olive oil

Add a splash of olive oil to a pan on medium heat. Add the greens and a small splash of water. Add another drizzle of oil on top. Cover with a lid for about a minute. Remove lid and stir, covering again and repeating until they wilt, for 3-5 minutes. Try not to over cook them…once they are bright green and wilted they are done! Turn the heat off and add a few shakes of the Everything Bagel seasoning. remember it has salt in it, so don’t add too much. Stir to combine and serve immediately. Add more seasoning as a garnish if you wish. Serves 2 as a side.

*tip: for a richer flavor, add a bit of butter to the pan as well!

Video: Nut-Free Charoset for Passover

We are hosting a big Passover seder this weekend and the cooking has already begun! For us, the traditional meal always includes charoset, a paste typically made of nuts and dried fruit with a symbolic meaning to the story told on Passover. This year we came up with a nut-free version that Ezra can take to his preschool seder. It's just 5 simple ingredients. Watch us make it on the deck and the recipe is below. Happy Passover!

Cherry-Date Charoset

1 c pitted dates

1 c dried cherries

1/2 c pumpkin seeds (shelled, roasted and salted)

1/2 c sunflower seeds (shelled, roasted and salted)

juice from 1 large orange

Blend all the ingredients in a food processor until mostly smooth, but some chunks remain. The consistency is up to you; feel free to make it as smooth as you like. If you want it creamier, you may want to add a bit more liquid (another orange, or a splash of water). It can be made a couple days in advance and stored in the refrigerator. Spread it on matzah or eat it plain!

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We made this video to share with our friends at Interfaith Family, an organization that helps people engage in Jewish life. Learn more at interfaithfamily.com.

For more Forest Feast Passover recipes (including a Spiced Charoset and Spinach Farfel), check out this post!

Holiday Party Appetizer: Greek Kale Dip

It's holiday party season and I'm always looking for ideas on what to serve or bring. This year I came up with a Greek Kale Dip, which is a twist on the traditional Spinach Dip that my mom (still!) makes every year. Instead of spinach and sour cream, I used Taylor Farms Kale and Greek Yogurt. But I kept the dry soup mix addition (it's classic!). I like this recipe because it's easy to make ahead and travels well. If you're serving it at your own party, putting it alongside a cookie platter, a cheese plate and some bubbly with pomegranate seeds is easy and feels festive. 

For the cookie platter, I bought chocolate chip cookies, hazelnut wafer cookies and tall pirouette cookies served in a copper cup. I chose just one nice block of cheese (goat Gouda) and some crackers. I like to pre-pour a few glasses of Prosecco with a few pomegranate seeds in each, then leave the open bottle, plus a bowl of the pomegranate seeds for guests to help themselves.

I decorated our outdoor bar with some fresh garland, candles, foraged pinecones and red berries, fresh pomegranates, magenta peonies (!) and some dark red amaryllis flowers.

Greek Kale Dip

16 oz Greek yogurt

1 big handful of Taylor Farms Fresh Leafy Kale Greens (about 2 c)

6 oz crumbled Feta cheese

1 packet of dry leek or onion soup mix (I prefer leek but it may be harder to find)

3 chopped scallions (white and green parts)

1 (8-inch) round sourdough bread loaf

For serving: Sliced baguette and Taylor Farms Organic Broccoli & Cauliflower pieces

Sauté the kale on medium in a large skillet with a splash of olive oil and water. Keep it covered, but stir occasionally, until the kale is bright green and wilted, about 1-2 minutes. Transfer the kale to a cutting board and chop finely. Allow to cool and mix the kale with the yogurt, feta, scallions and soup mix. Cut the round top off the loaf of bread and use your hands to pull the bread out, forming a bowl. (Save this bread for something else, like a panzanella). Fill the bread bowl with the dip and serve on a large platter with slices of baguette and fresh vegetables, like broccoli and cauliflower.

* This dip is easily made ahead. Just store and refrigerate in a large plastic bag or container and pour into the bread bowl before serving.

Cheers & Happy Holidays!

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This post was done in partnership with Taylor Farms. Thank you for supporting the brands that make The Forest Feast possible. #ATaylorFarmsHoliday @yourtaylorfarms

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You Might Also Like:

• Cheese Ball with pomegranate & pistachio (recipe video)
• Forest Feast Holiday Party 2015: Zucchini Latkes & Cider Mules
• Spiced Pomegranate-Apple Cider
• Hanukkah Recipes: Cauliflower Latkes & Sweet Potato Latkes
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Nutty Cauliflower Pilaf

Last night we went to our friends' house for their annual Friendsgiving party. The celebration has grown to about 40 people and features the most amazing potluck feast you can imagine! We all sign up for dishes in advance and this year I brought a Nutty Cauliflower Pilaf using a bag of Taylor Farms Cauliflower Pearls. I thought this would be a good one to bring since it's gluten-free and we have several friends that are gluten intolerant. (Also, one of the only vegetables I can currently get Ezra to eat is cauliflower in this riced/pearl form!) I mixed the cauliflower with quinoa to give it a bit more substance, and for crunch and chew, you can mix in any nuts, seeds or dried berries you have on hand. This will be making a repeat appearance at our Thanksgiving table this Thursday.

I also made a couple quick, seasonal sides to go with it: A simple Kale Salad with baby kale, persimmons and pomegranate seeds, plus some Crispy Old Bay Brussels (see recipes below.)

Nutty Cauliflower Pilaf

16 oz (1 bag) Taylor Farms Cauliflower Pearls

1 c cooked red or white quinoa

2T butter

2T olive oil

1/4 c golden raisins

1/4 c dried cherries

1/4 c shelled whole pistachios (or chop, if you prefer)

1/4 c sunflower seeds

salt and pepper to taste

In a large skillet, sauté the cauliflower pearls with the butter and olive oil over medium heat for about 10 minutes, stirring occasionally, until they are softer, translucent and just starting to brown. Mix in all other ingredients and serve warm in a bowl or on a platter. Serves 6 as a side (easily doubled or tripled for a larger group).

Kale Salad with Persimmon & Pomegranate

11 oz (1 box) Taylor Farms Organic Baby Kale

1 Fuyu persimmon (I leave the peel on)

1/3 c fresh pomegranate seeds (about a 1/2  pomegranate)

Place baby kale on a large platter and top with slices of persimmon and pomegranate seeds. Use your favorite balsamic dressing. Serves about 6. 

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Crispy Old Bay Brussels

9 oz (1 bag) Taylor Farms Shaved Brussels Sprouts

Olive oil

Old Bay seasoning

Spread the brussels out on a baking sheet in a thin, even layer and drizzle the entire surface generously with olive oil and sprinkle with plenty of Old Bay seasoning (which adds saltiness and spiciness). Roast in the oven at 400ºF for about 20 minutes, tossing once or twice, until some bits are brown and crispy. Check it occasionally to make sure it's not burning. Serve hot. This dish is best served relatively soon after roasting, as the crispiness will reduce with time. Serves about 4 as a side.

We are hosting Thanksgiving for the first time this year– 18 people for dinner in our little cabin will be quite cozy...we are excited! Check my Instagram stories for more (@theforestfeast). 

Happy Thanksgiving,

Erin

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This post was done in partnership with Taylor Farms. Thank you for supporting the brands that make The Forest Feast possible.