A twice baked Shabbat menu


Image courtesy of JaimeGeller.com

TAMAR GENGER MA, RD, Special To The Jewish Light

This recipe and images first appeared on JamieGeller.com and are republished here with full permission

As Moshe disappears high among the clouds covering Mount Sinai, the Children of Israel become afraid and construct a Golden Calf.  In this week’s parsha, Moshe returns with the tablets containing the Ten Commandments inscribed by the very hand of Hashem.

After seeing the glimmering symbol of idolatry he throws the tablets to the ground in anger.  Moshe has been betrayed (yet again) by the lack of faith of his people and furiously destroys the Golden Calf.  He begs forgiveness and Hashem gives the chosen people a second chance.  This week consider giving someone in your life a second chance, and make some food that’s even better the second time around with Twice Baked and Double Stuffed Sweet Potatoes.

Caramelized Onion Soup with Golden Raisin Pesto
Serves 8

Printable Version


  • olive oil, as needed
  • 1 large onion, thinly sliced
  • 2 cloves garlic, chopped or sliced
  • 4 large ripe tomatoes; cored, peeled and diced*
  • 1 qt. chicken broth
  • Salt and pepper, to tasteGolden Raisin Pesto


  • 1/2 bunch cilantro
  • 3 tbsp. lemon juice
  • olive oil, as needed
  • 1/4 c. pine nuts
  • 1 c. California golden raisins
  • Salt and pepper, to taste
  • Cilantro leaves; for garnish
  • Whole California golden raisins; for garnish


1 In sautépan, heat a few tablespoons of olive oil until almost smoking.
2 Add onions and cook until caramelized, stirring constantly.
3 Stir in garlic and tomatoes, stirring all the while; cook about 5 minutes.
4  Then add broth; bring to a boil and let simmer for 10 minutes more. Salt and pepper to taste.
5 Golden Raisin Pesto
6 In blender or food processor, combine cilantro, lemon juice, olive oil as needed, pine nuts and raisins.
7 Pulse until well blended and smooth. Salt and pepper to taste.
8 To serve, adjust seasonings in soup; divide and ladle into bowls. Garnish with dollop of pesto, fresh cilantro leaves and whole raisins.

*Notes: One can (28 ounces) whole tomatoes may be substituted. If cream soup is preferred, purée soup in blender and add 1 cup of heavy cream.

Rib Eye Steak
1-2 Servings

Printable Version


  • 1 Boneless Rib Eye Steak, about 1.5 inches thick
  • Canola Oil
  • Kosher salt and freshly ground black pepper


1 Place cast iron skillet in oven and heat oven to 500 degrees. Bring steak to room temperature.
2 When oven reaches temperature, remove pan and place on stovetop over high heat. Coat steak lightly with oil and season both sides with salt and black pepper to taste.
3 Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven.
4 Roast for 2 minutes, then flip steak over and roast for 2 more minutes.
5 (This time is for a medium rare steak. If you prefer medium, add a minute to both of the oven turns.)
6 Remove steak from pan, cover loosely with foil, and rest for 2 minutes.


Yes, I admit it — nothing is sexier than well defined grill lines on a beautiful piece of meat. But for the best steak you’ve ever had, hands down, forgo the grill and break out the cast iron pan.

Double Stuffed Sweet Potatoes

Printable Version



  • 3 extra-large sweet potatoes, scrubbed
  • Extra virgin olive oil
  • ½ cup canned coconut cream
  • 3 tablespoons maple syrup
  • Zest and 3 tablespoons juice from 1 orange
  • Pinch of cayenne
  • 2 teaspoons cinnamon
  • Pinch of ground cloves
  • ½ teaspoon ground nutmeg
  • ½ teaspoon kosher salt


  • 1 envelope unflavored powdered gelatin
  • ¼ cup, plus ⅓ cup cold water
  • ⅓ cup light corn syrup
  • ½ cup sugar
  • 3 large egg whites


Sweet Potatoes:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. Rub potatoes with evoo. Bake in a 350°F oven, for 45 minutes to 1 hour, until very soft and a paring knife can be inserted without resistance. Let cool.

3. Cut potatoes in half lengthwise. Scoop sweet potato pulp out into a medium bowl, leaving some on the sides of the potato for stability. Set potato skins aside.

4. Add coconut cream, maple syrup, orange zest and juice, cayenne, cinnamon, cloves, nutmeg, and salt into the bowl of sweet potato pulp. Mash until creamy.

5. Divide stuffing among the 6 potato halves, and place on a baking sheet.

Brûléed Marshmallow Topping:

1. Gently sprinkle gelatin over ¼ cup cold water in a small bowl. Avoid creating clumps.

2. In a small saucepan fitted with a candy thermometer, heat the remaining ⅓ cup water, corn syrup, and sugar. When the sugar syrup reaches 210°F, start on egg whites.

3. In the bowl of a stand mixer, whip egg whites until frothy. As the syrup reaches 245°F, increase mixer’s speed to high, and slowly drizzle syrup onto the side of the bowl as whites are whipping, avoiding pouring directly over or near the beaters. Aim for between the mixing bowl and the beaters.

4. With whites still whipping, scrape softened gelatin into the empty, warm pan that the syrup was in; stir until dissolved. Using the same method for syrup, slowly drizzle gelatin on the side of the bowl as whites are whipping, avoiding pouring directly over or near the beaters. Add vanilla, and continue beating for 5 to 10 minutes, until the outside of the bowl is cool to the touch.

5. Swirl marshmallow topping over stuffed sweet potatoes, making billowy peaks and crannies. Brûlée topping with a kitchen torch for 1 to 2 minutes, until browned. Or, place under the broiler for 2 to 4 minutes, carefully watching so topping doesn’t burn.

Non Dairy Snickers Cheesecake

Printable Version


  • 1 ⅓ cups crushed chocolate graham crackers
  • ⅓ cup granulated sugar
  • Pinch kosher salt
  • 5 tablespoons vegan butter, melted and cooled
  • 2 (8-oz.) containers cream cheese alternative
  • 1 (14-oz.) package silken tofu, drained
  • 1 cup powdered sugar
  • 1/2 cup corn starch
  • 1/3 cup plain soy or nut milk
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • ¼ cup chocolate sauce
  • ¼ cup caramel sauce
  • ⅓ cup roasted peanuts, coarsely chopped


1. Preheat oven to 350°F. Grease the bottom and sides of a 12-inch spring form pan.

2. In a medium bowl, combine crackers, sugar, salt and margarine and stir until mixture comes together. Press into an even layer in the pan and bake for 10 minutes. Cool completely. Reduce oven to 325°F.

3. In the bowl of a stand mixer fitted with a paddle attachment mix together cream cheese alternative and tofu until combined. Add sugar, corn starch and soy milk and beat well. Add eggs and vanilla and mix until smooth and combined.

4. Pour over cooled crust and bake 1 hour and 30 minutes or until cheesecake is golden brown and set in the middle. Cool completely before unmolding from pan and refrigerate for at least 6 hours or overnight.

5. To serve, drizzle with chocolate and caramel sauce and sprinkle with peanuts. Cut into 12 slices and serve.