If you've been following along with these parsha-inspired menu blog posts, you may have noted that I wasn't making Shabbat dinner at home for a few weeks. There were a variety of lovely events to celebrate with our community so I wasn't doing my normal hosting and cooking. Nonetheless, there's been some inspiration when reading the parsha, so I figured I'd share what I came up with, in case it inspires someone else :)
In shul Shabbat morning, our rabbi brought up some of the aspects of the ritual sacrifices discussed at length in the parsha of Vayikra. There's a lot of smoked meat (a good option for a meal) and a lot of mentions of blood, including the Kohen dipping his finger into the blood of the sacrifice and sprinkling it on the altar. She pointed out that the word used to describe the Kohen's actions (וְטָבַ֧ל) has the shoresh (root) of tet-vet-lamed and that same shoresh is used in modern hebrew for all manner of words related to dipping, including dips you would have for your food.
So, the menu I'd want to make for Vayikra (and maybe will next year) is chicken schnitzel strips and flatbreads (sort of like the grain offerings, but not matza - we'll get enough of that with Passover coming) with a variety of dipping sauces - I'm thinking herbed olive oil, sweet and sour, creamy horseradish, garlic aioli, onion dip, ketchup for those less adventurous, and a honey mustard.
Then the meal should be finished with chocolate dipped fruit - strawberries and bananas (and maybe marshmallows too!)
For this coming week, Parshat Tzav, what caught my attention was the description of the thanksgiving offering. This is a voluntary offering that people bring when there is something they are grateful about and want to express that gratitude to God through a sacrifice. After some research, we found that this is the only time this type of sacrifice is listed in the Torah (though it does get more discussion in the mishnah and on.) So, for Parshat Tzav I was thinking of an American Thanksgiving-inspired dinner. Perhaps not a full turkey, given how long that needs to cook and it's getting warmer, so instead I'm thinking of a roasted turkey breast with a side of potatoes (roasted or mashed). This recipe was given to me by the butcher in Cherry Hill, NJ
3-4 lbs Netted Turkey roast or turkey london broil
1 c. dark brown sugar
1 c. ketchup
3/4c. water
3T balsamic vinegar
3T soy sauce
1 small onion
1/4c oil
Make marinade of all ingredients and pour over turkey breast. Marinate for several hours. Place turkey breast in a baking dish, cover and place in oven. Bake at 450 degrees for 1 hour and then reduce heat to 350 degrees and uncover and bake for 1/2 hour.
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