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Har Shalom Community Cookbook 

The Har Shalom community cookbook ~ Knishes, gefilte fishes, and other Jewish dishes! ~ includes 188 amazing recipes submitted by Har Shalom members, family and friends!! 

Cookbook cost: $20 each; $18 for 2 or more copies. 

You can use the form below to order online OR purchase a copy from the CHS Office during regular office hours. 

September's Recipe

 

 

 

October's Recipe

Honey Glazed Carrots for a Sweet New Year

submitted by Nicki Shamis in honor of Mimi

Ingredients:

  • 1 bag (1lb) baby carrots
  • 2 tbs honey
  • 1 tbs butter
  • ground nutmeg

Directions: In a 2-quart saucepan, place carrots in 1 inch of water.  Heat to boil, then reduce to  low heat.  Cover and simmer for 10-15 minutes until tender.  Drain well. Add honey and butter to carrots in the saucepan.  Cook, stirring frequently, until the  butter is melted and carrots are glazed.  Sprinkle with nutmeg and serve. Serves 6

 

Overnight Belgian Waffles

Submitted by Courtney Jahn 

1/2 cup warm water (110 to 115 degrees)  

  • 1 package (¼ ounce) active dry yeast, room temperature 
  • 2 teaspoons sugar 
  • 2 cups lukewarm whole milk (90 to 100 degrees)**
  • 1/4 pound (1 stick) unsalted butter, melted, plus extra for the waffle iron
  • 2 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • 1¼ teaspoons kosher salt
  • 2 cups all-purpose flour
  • 2 extra-large eggs
  • 1/4 teaspoon baking soda  

The night before:

Combine the water, yeast, and sugar in a very large bowl (the batter will expand enormously).  Allow it to stand for about 5 minutes, or until the yeast dissolves and the mixture has started  to foam. 

Stir in the milk, butter, honey, vanilla, and salt. Add the flour and whisk until the batter is  smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room  temperature.  

The next morning, heat a Belgian waffle iron according to the manufacturer’s instructions and  brush the top and bottom with melted butter. Beat the eggs together with the baking soda  and whisk them into the batter until combined. Pour just enough of the batter onto the hot  waffle iron to cover the grids (⅓ to ½ cup each, depending on your waffle maker), close, and  cook for 5 to 6 minutes on medium heat, until the waffles are golden brown. Repeat the  process until all the batter has been used.  

The waffles can be made up to 1 hour ahead and allowed to sit on a sheet pan at room  temperature. Reheat for 10 minutes at 350-degree oven, turning once. We even keep them in  the fridge and reheat them in the toaster.

Har Shalom Cookbook Order Form

In order to 'charge' your cookbook purchase to your account, you must be logged in. Without logging in, Payment by Credit Card or PayPal will be required before this order can be submitted. Your cookbook will be available from the CHS Office once payment has been processed. 

 

Mon, September 21 2020 3 Tishrei 5781