Not your typical challa!
This one is stuffed with cheese...
Since Shavuot will be all about the dairy dishes, i figured why not make our challa dairy as well! So here it is. I used my regular Water Challah recipe for that one and stuffed each strand with cheese sticks.
As for dips, it is the only holiday/shabbat of the year where I don't serve cooked salads. Not a single one! Because honestly, salade cuite and babaganoush just don’t go with lasagnas, quiches and cheesecakes 😜.
But, I will be serving yummy dips that do match perfectly with a dairy meal such as- my cilantro dressing, homemade pesto and a hot marinara dip (all pictured).
Tip to reheat cheesy challa: I like to keep it in my freezer because it has cheese in it. So I will freeze on the first day of making it. To thaw: wrap challa in foil and put in the oven until hot (if holiday) or on plata for about 45min-1h, turning it every 10 minutes.
Enjoy,
Guila
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