Sorry to let you know that in less than 18 hours I’ve reached my limit! Actually, I blew past my limit, but I’m going to try to fulfill all the orders that came in over night. I appreciate all your feedback and support, and maybe next time around I’ll rent out a commercial kitchen for the day Happy Thanksgivukkah!
What an exciting year for challahs! If you’re interested in having one of the following at your Thanksgivukkah table, here’s the deal:
What Shapes Are Available?
- $30 – Large “happy turkey” Challah (4-5 lbs)
- $15 – Medium “happy turkey” Challah (2 lbs)
- $15 – Medium “cooked turkey” Challah (2lbs)
- $15 – 1 dozen “jelly donut” Challahs
What Flavors Are Available?
- Pumpkin Spice
- Classic Egg (recommended for “jelly donut” challahs)
- Combo – combine 2 challah flavors for any of the turkey-shaped challahs (“light meat” and “dark meat” for the cooked turkey challah)
When/Where Can I Pick Them Up?
- Wednesday, November 27th – 2-7pm
- Thursday, November 28th (Thanksgiving Day!) — 12-2:30pm
- Friday, November 29th only available upon super-special request
- Pickup is at our Vorspan Farms Bakery, conveniently located in the nice part of Van Nuys, near the 405 freeway and Victory Blvd.
- Sorry, but we don’t ship challahs.
How Do I Order?
- Email me – Ben@vorspan.com
- Supplies are EXTREMELY LIMITED. I’ll probably only make 5-6 challahs available on each day. Please email me early to reserve yours.
- *Challahs are baked in a kosher home kitchen, made of all hectured, pareve products.
Welcome British readers! As you know (and the ‘yanks probably don’t), Nu? Magazine has taken the initiative to be the first print publication to feature an Adventure in Challah! See it in the Summer Issue on Page 12 (page 7 of the PDF). So, for all of you Brits looking for awesome challah variations, welcome!
We’ll get to the recipe and write-up in a moment, but since we have some visitors from across the pond, I’d like to share a few helpful incites:
- There’s a misprint in Nu? and unfortunately it’s in the title of the piece — This recipe is for blueberry lemonade challah. It’s blueberry challah’s sassy-in-a-mildly-inappropriate-way cousin.
- We leave the “u” out of words like ‘color’ and ‘neighborhood’. In America, we feel that it’s ok to wear shorts (short pants? knickers?) to nice restaurants if it’s hot out. I think that this lackadaisical mentality and losing the “u” stem from the same place.
- What we call french fries, you call chips, what we call chips you call crisps and what you call Latkes, we call chipwiches. Well, not really, but if you visit The States, find an ice cream truck and ask for a chipwich. You won’t be disappointed!
It’s the 4th of July weekend! Time to get patriotic! If there’s anything more patriotic than the American flag, it’s gotta be a homemade apple pie that looks like an American flag. So, here ya go.
This is by far the most complex recipe I’ve made to date, since it includes three different doughs — plain (white), blueberry (blue) and strawberry (red). Or, as you probably know them, “red, white and blue”.
Can you believe it?!? Smores Challah! For Realz!
It wasn’t that good. But I think it was the execution that was flawed — not the concept.
As you can tell by the pictures, I flatted out the dough (which was the last of the previously-frozen low-fat dough that no one bought ), sprinkled it with graham cracker crumbs, chocolate chips and marshmallows. I then rolled it up, as you would a jelly roll, put some decorative scores across the top, as well as a little but more graham cracker, and then baked it.
I was expecting a rich and decadent, thick layer of smores goodness in the middle. Actually, I was hoping for layers of smoresness swirled throughout, like a real jelly roll, but once I rolled it and there wasnt enough dough to complete more than one revolution, I adapted my expectations. I was hoping the marshmallows would be gooey, but still identifiable, and that the whole thing would be a smores wrapped in a challah.
I asked for healthy challah suggestions on Facebook (use the link in the menu area to follow me!), and while many were really great, I couldn’t get to the store. So, enter “healthy brown challah,” filled with the bounties of our pantry — brown rice, barley and quinoa.
I feel like this week needs no witty introduction. Cheesecake challah. It’s hard to imagine anything better. Here’s how I did it:
The basic recipe included a healthy dose of cream cheese (12 ounces for a 5-lb batch of challah) in place of the oil, as well as some vanilla extract. It gave the challah a nice dairy tanginess and a certain rich creaminess that you just don’t see in non-cheesecake-inspired challahs. But the real glory is in what comes next…
Shavuot is around the corner, and as many of you know (and the rest of you will know momentarily), on the Jewish holiday of Shavuot, it’s customary to eat dairy. So, it is with great aplomb (which I don’t know exactly how to use, but if I used it properly here, I expect that you’re impressed), I present two consecutive weeks of dairy challah!
It’s the week we’ve all been waiting for! No fat, and more importantly, half the calories, means you can eat twice as much! Why aren’t you more excited?!?
Well, you’re not alone. No one ordered challah this week. Not a single person. [insert social commentary about the US being the fattest country here]
I think I overbought at Costco this week. I saw the 20-lb box of oatmeal, figured it would be ample for a batch of some sort of oatmeal challah, and maybe a batch of cookies. I even had illusions of grandeur that included a heart- and waistline-healthy diet of oatmeal each day. Let’s just say, although the oatmeal challah turned out excellent, my eyes were bigger than my cookie sheet, and if anyone needs 18 pounds of rolled oats, bring over some Tupperware and I’ll hook you up.
I’ll do two favors for you. First, and these are in no particular order, if you don’t know what za’atar is, here’s info. Second, I’m saving you (and by “you” I mean the couple of people that enjoyed the za’atar challahs) the steps of dipping your plain challah into a za’atar and olive oil mixture. You’re welcome. Use the time I’ve saved you by paying it forward.