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.