There is something about Shabbat dinner that makes even the pickiest kids relax their food values. Perhaps it’s the flickering candles that create a magical aura around the table, or the whole family sitting down together to share a meal, or the presence of special guests.
The table looks particularly festive, set with flowers, the “good” china and silver, predicting an extraordinary meal. The two loaves of challah resting under a hand-embroidered cover are just waiting to be torn and passed, along with the motzi often recited by the youngest.
Designating one Shabbat a month for children to invite two friends to dinner is a splendid, sure-fire way to build meaningful memories of this special night. The kids are allowed to plan the menu (hot dogs, fries and mac and cheese are disallowed) and, if possible, contribute their culinary skills in the kitchen. Even the very youngest can participate by helping set the table and arrange their favorite blooms in a vase.
The selection of foods served may not be a gourmet experience but you can be sure they will taste better on that Friday night than on any other night of the week. These are some popular menu choices for your next children’s Shabbat.
Crispy Crunchy Chicken | Serves 6
2 Tbs. margarine, melted
2 large eggs, beaten
2 Tbs. water
1/2 cup crushed corn flakes
1/2 cup all-purpose flour
1 1/4 tsp. paprika
3/4 tsp. garlic powder
1 3-4 lb. chicken, cut up and skinned
salt and black pepper to taste
Preheat oven to 400 degrees. Coat 13-by-9-inch baking dish with margarine. Combine eggs and water in medium bowl.
Combine corn flakes, flour, paprika and garlic powder in medium bowl. Dip chicken pieces into egg mixture, coating both sides, then into corn flake mixture. Place in prepared baking dish.
Bake, brushing chicken once during baking with juices from pan, for 45 to 50 minutes or until chicken is no longer pink near bone. Season with salt and ground black pepper to taste.
Banana Chocolate Chip Bars | Serves 16
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup (11/2 sticks) margarine, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 tsp. vanilla extract
1 cup (about 3 medium) mashed ripe bananas
1 large egg
2 cups mini chocolate chips
powdered sugar
Preheat oven to 350 degrees. Grease 15-by-10-inch jelly-roll pan.
Combine flour, baking powder and salt in medium bowl. Beat margarine, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in bananas and egg. Gradually beat in flour mixture; stir in chocolate chips. Spread into prepared jelly-roll pan.
Bake for 20 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Sprinkle with powdered sugar.
Honeyed Carrots and Peas | Serves 6-8
1 lb. carrots, peeled, cut into matchsticks
1/2 cup water
1/2 lb. sugar snap peas, cut into strips
3 Tbs. honey
3 Tbs. fresh orange juice
1 Tbs. fresh lemon juice
salt and pepper
In a large skillet bring carrots and water to a boil. Cover and cook 1 minute. Uncover and add peas. Cook until almost all liquid evaporates. Stir in remaining ingredients. Cook another 3 minutes. Adjust seasoning.
Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Rebecca Ets-Hokin. Questions and recipe ideas can be sent to j. or to [email protected].