Sheva Brachot DIY Centerpieces & Set Up

Sheva Brachot are a time of celebration. The bride and groom are treated like a king and queen for the week. In their honor, it is customary to decorate the table and make it beautiful. 

I am time challenged. The drive for beauty needed to be tempered with a practical need for an easy clean up. 

The salads were made by my sister-in-laws. I didn’t know this, but the mother of the groom, my sister-in-law, Hana, loves to make salads. They were a work of art. I could taste the love!

   
 We bonded in the kitchen, while chopping vegetables and washing pots, and setting the table.

You can see how great and beautiful they were. 

To save time, we used store bought ranch and Caesar salad dressing. Raizel was very happy! They are her favorites.

In addition, my other sister in law also brought the wine. She and my husband are minor wine connoisseurs. So, her selections were perfect and well chosen.

For the tables, we used very fancy plastic tableware, tablecloths, runners and napkin holders. I was very pleased with the results:

  

For such a special events, many people make beautiful and often creative centerpieces. I was very excited with the centerpieces I made:

  

In general, I have a set of mirrors, bud vases, silk flowers and colored stones that I use for special occasions. This time, I thought I would try something different.

I took the mirrors and using a glue stick, put glue over them. Then, I put silver glitter over glued mirrors and let them dry.

  

After that, I put a heart shaped candle holder and a tea light in the center for the final effect. 

The tablecloths, plates and napkin rings were also silver, so everything matched.

To make it a little more brighter and more festive, I put flowers on the table too.

When the ShevaBrachot were over, I simply washed the glitter off the mirrors. Despite my husband’s concerns, there was very little mess.

Simple, fast and easy with a touch of elegance!
 

Mazel tov!🎉

Killer Chicken Salad

This week, Raizel loved the fresh food that I made for Shabbat, that she ate it fresh out of the oven!

Fortunately, I had some leftover grilled chicken and pasta. So I made this salad to serve to our guests.

This is my husband’s name for this salad. Of course, he makes a joke about the name: kill-la rather than killer. 

When I suggested that perhaps we should change the name to something less provocative, he disagreed. 

So, Killer Chicken Salad it is.

This is a great way to use up leftover chicken!

Ingredients 

Chicken, cut into bite sized pieces 

Pasta, (For Passover I use cooked potatoes)

Celery, sliced

Onion, minced

Pepper, chopped 

Dressing 

1/3 cups vinegar or lemon juice (I used lemon juice here)

2/3 cup oil, I used olive oil

1 clove garlic, crushed 

1 teaspoon dried mustard

1/2 teaspoon each of salt, basil, oregano

1/4 teaspoon pepper 

This time I think I just added my herb spice mix, but the basic recipe is as above.

Instructions 
Add chicken and vegetables into bowl. Pour over dressing. Toss together and serve.

Simple, and yummy!

  

Enjoy!

Eggplant Spead Variations 

Last week I posted a recipe for Eggplant Caviar.

My husband, however, does not like to eat raw onions. He feels that raw onions have a bitter aftertaste.

So, this week I made eggplant spread with roasted peppers and onions instead.

Roasting the vegetables gives the dish a milder flavor than using raw vegetables. To compensate, I added some garlic powder. It gave it a bit more pizzazz.

Here is the picture:

  
The dish is actually from my grandmother, who was very close to my Aunt Esther.

We enjoyed many meals using those dishes!

Lemon Cumin Beet Salad 

This is another salad that I made for our potluck lunch 2 weeks ago.

Raizel is still in love with cumin, so I thought I would experiment with this.

Ingredients 

Beets, cooked and sliced

Onion, sliced thinly. 

Alternative: scallions, fresh mint or cilantro 

Dressing 

1/2 cup lemon juice

2 tablespoons oil

2 teaspoons paprika 

2 teaspoons cumin

Salt and pepper to taste. I think I added 1/2 teaspoon salt and 1/4 teaspoon pepper 

Instructions 

Place beets and onions in bowl. 

Whisk together lemon juice, oil, paprika, cumin, salt and pepper and pour over vegetables. Garnish as desired with fresh herbs.

Everyone loved it and there was barely any leftover.  A good sign.

  

Bon appetite!

Eggplant Caviar 

This past Shabbat, we had a potluck lunch with the women I learn with every week during the summer. We all made various dishes and it was a really wonderful meal. I will miss learning over the winter with everyone!

I made salads and side dishes.  Among my contributions was this recipe for Eggplant Caviar.  I think that another name for this is Romanian Eggplant.  My Aunt Esther (A”H) used to make this all the time.  Her family was from Romania, and I think this may be common from that region.

Ingredients 

2 eggplants, whole

1/4 cup minced onion

1/4 cup minced peppers (optional)

1 tablespoon olive oil

1 lemon juiced (about 1/4 cup)

Salt and pepper to taste

Instructions 

Roast the eggplants whole in a 425*F oven until soft. Slice some holes in the eggplant to release steam, otherwise it might explode in the oven. (This has happened to me and cleaning the oven is not pleasant.)

When the eggplants are cooked, cool and let drain.  Scoop out the inside of the eggplant. Add the onions, peppers, oil, lemon juice, salt and pepper and blend together.

I don’t make this often, and I guess absence makes the heart grow fonder.

By Sunday, there was hardly any left!  This was all that was left to take a picture of:

Everyone loved it!

Citrus-Ginger Beet Salad 

This year, Sukkot fell closely after Shabbat. 

So, I wanted to serve festive and extra special food while still using up my leftovers from Shabbat. 

My mother gave me this recipe years ago.  With so many leftover beets, I felt inspired to try and make it for the first time.

I am happy to say that it was a hit!

Ingredients

Cooked beets

1 orange, zested and juiced

1 lemon, zested and juiced

1 inch fresh ginger, grated

1 tablespoon honey

1 tablespoon oil

Salt and pepper to taste.

Instructions

Zest or peel orange and lemon and squeeze the juice of both. Grate or mince fresh ginger root. Add honey, oil, salt and pepper. Blend together and pour over beets. 

  

Easy and elegant! Enjoy!