Recipes alone cannot capture the full flavor and experience. one must also recreate the venue, as told in the Talmud (Shabbos 119a):
The Emperor asked Rabbi Joshua, “Why does Shabbos food have such a great aroma?”
Rabbi Joshua replied “We add a spice called “Shabbos” into the food to give it the special aroma.”
The Emperor asked, “Please, give me some of this spice.”
“This spice only benefits those who celebrate Shabbos,” explained Rabbi Joshua.
The special atmosphere at Shabbos House is due to the students who each add their own flavor. With a love for our people, Shabbos, and Torah – this flavor can be hopefully replicated anywhere.
The Shabbos House Cookbook “A Taste of Shabbos House” was first printed in 2005 and has been reprinted several times since. It is traditionally given to graduating seniors at the Grad-Party Farewell event, along with a personalized letter highlighting that students unique contributions to Shabbos House and the UAlbany Jewish community, adding to our special recipe and flavor!
There is now an effort underway to collect alumni recipes for an alumni cookbook. Email your recipes and interest to SHalumnicookbook@gmail.com
See below for a sampling of Shabbos House favorites!
EASY CHALLAH ROLL RECIPE
2 cups warm water
2 packages dry yeast
1/2 cup sugar
1/4 cup oil
2 teaspoons salt
7 cups flour
Measure water into large warm mixing bowl. Sprinkle in yeast and stir until dissolved. Add sugar, oil, eggs, salt and half the flour. Mix until smooth. Mix in remaining flour, until dough is easy to handle. Place in large greased bowl (lightly grease top of dough) and cover loosely with aluminum-foil. Refrigerate for at least 2 hours. (dough may be kept refrigerated overnight). When dough rises, punch down occasionally. Take handfuls of dough and shape or braid little Challah rolls. Place Challah rolls on baking sheets (leaving room for dough to rise). Let rise until they double in size (approx 1 hour). Coat with beaten egg using pastry brush. Preheat oven to 350° and bake for approximately 20 minutes or until top is golden brown. Yields: (approx) 2 1/2 Dozen small Challah Rolls.
1 oz. dry yeast
4 c. warm water
1 ½ c. sugar
1 Tbsp. salt
¾ c. oil
5 lbs. flour (or 2½ whole wheat flour, 2½ regular flour)
Mix yeast, water, and sugar, and let bubble for 10 minutes. Add in remaining ingredients and knead together, then cover with cold wet towel and let rise for 1 ½ – 2 hours. Shape, brush with egg, and let rise for ½ hour. Bake at 350° for 30 minutes or until brown and firm on bottom.
CHIP SALAD DRESSING
mixed in with lettuce, and diced tomato, cucumber, and green pepper.
½ c. mayonnaise
½ Tbsp. mustard
½ c. oil (or lighter version: 1/4 c. oil, plus 1/4 c. water)
½ tsp. garlic powder
½ tsp. oregano
1 Tbsp. sugar
a pinch of salt
a handful of taco chips
1 pkg. frozen broccoli spears (16 oz.)
1 red onion, sliced
4 oz. cashew nuts
2 Tbsp. sugar
½ c. mayonnaise
¼ c. vinegar
dash of salt and pepper to taste
Pour boiling water over frozen broccoli and drain. Break cashews and mix with broccoli. Just before serving mix dressing and pour over salad.
TRI-COLOR PASTA SALAD
1 lb. tricolor pasta, cooked and drained
1 small can sliced black olives
½ small red onion, diced
½ red pepper, diced
½ green pepper, diced
1 dill pickle, diced
8 oz. light Italian dressing (½ bottle)
Mix all ingredients together and serve. May taste better if allowed to marinate for some time. Can be refrigerated and served up to 1 day later.
BROCCOLI KUGEL OR QUICHE
Grease a 9×13 inch pan with margarine and cover with corn flake crumbs. Mix remaining ingredients together and spread over the cornflake crumbs. Sprinkle some cornflake crumbs on top and bake at 350° for 1 hour.
Spinach Variation: To change things up or for a slightly different taste substitute some of the broccoli with frozen chopped spinach or frozen mixed vegetables.
Quiche variation: Make the broccoli mixture and fill 3 pre-made frozen pie shells. Bake until golden brown (approx. 30 minutes)
GOLDEN POTATO KUGEL
¼ c. margarine
2 medium onions
12 medium potatoes
2/3 c. flour
½ tsp. baking powder
2½ tsp. salt
½ tsp. pepper
Preheat Oven to 350°. Blend eggs, onions, and margarine. Grate potatoes to a medium consistency. Mix all ingredients in a large bowl. Coat a 9×13 inch pan with 3 Tbsp. oil and place in heated oven for 5 minutes. Add mixture to pan and bake for 1½ to 2 hours until golden brown.
SWEET POTATO KUGEL
2 c. cooked mashed sweet potatoes
1 tsp. cinnamon
½ tsp. salt
½ c. light brown sugar
¾ c. nondairy creamer
2 Tbsp. margarine, melted
3 eggs, beaten
2 9-inch pre-baked pie shells
Preheat oven to 450°. Mix sweet potatoes with spices and sugar. Add remaining ingredients, mix well and pour into shells. Bake at 450° for 10 minutes. Then reduce to 350° for 30 minutes.
Shortcut: use canned sweet potatoes.
½ c. sugar
1 stick margarine
1 tsp. lemon juice
1 tsp. vanilla sugar
½ tsp. baking powder
1 ½ c. flour
rainbow or chocolate sprinkles
Preheat oven at 350°. Mix all ingredients well to form dough. Form small balls and dip into sprinkles or chocolate chips. Lay on lined cookie sheet and bake for 15 to 20 minutes.
1 jar apple sauce
1 can crushed pineapple
1 container frozen sliced strawberries
Mix all ingredients and serve in clear bowl or tumbler; garnish with fresh or frozen whole strawberries. Serves 8.
* named by Rachel M. (Class of 2013)
PEANUT BUTTER BARS
2 c. peanut butter
2½ c. sugar
2 tsp. vanilla extract
½ tsp. salt
1½ sticks margarine
2 c. flour
1 12 oz. pkg. chocolate chips
Preheat oven at 350°. Mix all ingredients except for chocolate chips and bake for 20-25 minutes. Pour chocolate chips onto cake and leave in oven on OFF for 1-2 minutes. spread melted chocolate on top of cake and let cool. Cut into little squares and serve. 11×15 cookie-sheet.