With the long Shabbos afternoons, shalosh seudos becomes an opportune time to put together a great spread. And sometimes we want to extend ourselves to make that “extra special” something even if we’re in the lazy summer mode. You don’t need to overwork to make it special: Here are some great tips and tricks that work super well for your summer shalosh seudos, or shalosh seudos any week if you feel like upping your game.
Use challah dough to make a “focaccia board.”
Form a square or rectangle out of dough, roll it out as thinly as possible, and top with whatever your heart desires. You can top it with sections of: mushrooms, onions, garlic, tomatoes, olives, herbs, etc. You can even fashion pretty designs with your toppings if you have the time and patience.
Bake with your challah in the oven but pull it out 15 minutes before your challos are done.
It will come out puffier than a traditional onion board, but it’s delicious and many a step up from the regular leftover shalosh seudos challah.
Or make these, which a loyal reader, Beth Asia, sent in. Beth, your email arrived five minutes before I started writing this article; talk about great timing!!
Hi, I just LOVE your recipes and I’d love to share what I made yesterday. Sunday nights are big barbecue nights in my bungalow, with most of my kids staying by me for Shabbos or coming up for the day. Obviously we couldn’t do a barbecue (Nine Days) so I made a big milchig spread with all the typical dishes, except one! I had a package of thin-crust pizza crusts in the house that I wanted to use, but I did not want to make pizza. I took a jar of Polaner garlic spread* and spread a thin coating on the crusts with a gloved hand. Then I sautéed (don’t tell!) four squares frozen sautéed onions and 2 cans sliced mushrooms for ten minutes. I spread it on the crusts and baked for 10 minutes at 425°F. It came out delicious! I sliced each crust into 5 pieces. My husband, who is not a garlic person, said it was “yum!” and all my kids loved it too!! As you always say, this one is definitely a big keeper!! Let me know what you think!!
All the best,
Beth
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