There is something deeply grounding about the classics. In a world of fusion cuisine and ever-changing food trends, “Old Fashioned” doesn’t mean outdated—it means tried, true, and timeless.
In this week’s Parsha, Pekudei, we reach a momentous conclusion. After the Mishkan (Tabernacle) has been built with such meticulous detail, Aaron and his sons are officially anointed as priests. As the work is completed, a cloud appears over the Mishkan to signify the Divine Presence dwelling among the people. To celebrate the completion of the Mishkanand the conclusion of the second book of the Torah, we are rejoicing with an old-fashioned menu that feels like home, ending with a “cloud-like” dessert that pays homage to the celebration.
The Weekly Challah
Since we are baking a pot pie and a dessert pie, I suggest the Jamie Geller No-Knead Challah. It’s the ultimate “Old Fashioned” hack—you get that traditional braided look and soft texture without the heavy workout. It’s perfect for soaking up the sauce from the pot pie!
Nothing says “Old Fashioned” like a platter of Deviled Eggs. These are a crowd favorite appetizer—high protein and always a pleaser. If you feel like soup try this Corn Chowder with Bourbon.
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This is the ultimate comfort food. Using a flaky crust to seal in all those savory juices from the chicken and vegetables makes it feel like a warm hug. It’s the centerpiece of our “home-cooked” theme.
A classic French-inspired side that has been a staple of Shabbat tables for generations. The toasted almond slivers add a satisfying crunch and a boost of healthy fats to our vibrant green beans.
The Cloud Dessert: After the Mishkan was built, a cloud appeared to signify the divine presence. To celebrate, we’re serving this “cloud-like” Coconut Cream Pie. Instead of whipped cream, this version uses a meringue topping that perfectly complements the rich coconut filling. The light, airy peaks of the toasted meringue mirror that celebratory cloud. It’s entirely pareve, and everyone will enJOY it (don’t worry, we won’t throw it in your face!).
To see last year’s menu for Vayakhel – Pekudei click here.
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