The Last Supper

Our Family but together a last supper to commemorate the last supper Christ shared with his apostles. The girls had a great time and the food was fantastic. We didn't make unleavened bread but I made Challah instead. Here are the recipes and pictures (the not so great pictures but you'll get the idea).

Challah

1 1/4 cups warm water (110 degrees F/45 degrees C)
2 1/2 teaspoons yeast (1 packet)
1/2 cup honey
2 tablespoons vegetable oil
1 egg+ 3 yokes+ 1 egg white
2 teaspoons salt
4-6 cups unbleached all-purpose flour
1 tablespoon of honey

1 tablespoon of water

In a large bowl, sprinkle yeast over barely warm water.

Beat in honey, oil, 1 eggs and yokes, and salt.

Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens.

Knead until smooth and elastic and no longer sticky, adding flour as needed.

Cover with a damp clean cloth and let rise for 1 1/4 hours or until dough has doubled in bulk.
Punch down the risen dough and turn out onto floured board.

Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky.

Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter.

Pinch the ends of the three snakes together firmly and braid from middle.

Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together.

Grease two baking trays and place finished braid or round on each.

Cover with towel and let rise about one hour.
Preheat oven to 375 degrees F (190 degrees C).
Beat the remaining egg white, honey, and water, and brush a generous amount over each braid.
Bake at 375 degrees F (190 degrees C) for about 20 minutes.

Cover with tin foil to keep from browning too much.

Bake an additional 20 minutes.

Bread should have a nice hollow sound when thumped on the bottom.

Cool on a rack for at least one hour before slicing.

Honey Cake

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon orange zest
3/4 cup butter
3/4 cup white sugar
3 eggs
1/4 cup milk
1 cup chopped walnuts

1 cup white sugar
1 cup honey
3/4 cup water
1 teaspoon lemon juice

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour a 9 inch square pan.

Combine the flour, baking powder, salt, cinnamon and orange rind.

Set aside.
In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy.

Beat in the eggs one at a time.

Beat in the flour mixture alternately with the milk, mixing just until incorporated.

Stir in the walnuts.
Pour batter into prepared pan.

Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool for 15 minutes, then cut into diamond shapes.

Pour honey syrup over the cake.
For the Honey Syrup:

In a saucepan, combine honey, 1 cup sugar and water.

Bring to a simmer and cook 5 minutes.

Stir in lemon juice, bring to a boil

cook for 2 minutes.

Beef Skewers (the picture is in the very back)

2 lbs of stew meat

12 mushrooms

2 small onions

1 tablespoon garlic

1 sticks rosemary

4 tablespoons olive oil

3 tablespoons white wine vinegar

seasoning salt

coarse pepper

Make marinade out of garlic, rosemary, olive oil, vinegar, salt, and pepper.

(These are the amounts I used but you can vary the amounts to your tastes)

Let meat sit in it over night in the fridge.

Soak skewers for 20 minutes while chopping up mushrooms and onions.

Skewer beef, mushroom, and onion.

Repeat until full.

Cook on grill or BBQ for 10 minutes rotating sides.

serve with tatzkiki.