My oldest son is in second grade at Talmudical Academy, and this year, I went on the Chemdas trip for the first time. Last year, I hadn’t even ever heard of Chemdas. At the beginning of the year, we got a Chemdas booklet filled with learning that is good to know, even if it is not taught directly in school. Each student needs to learn and/or memorize different information and then get tested on it. If they pass the tests, they get points. If they get 400 points, they get to go on the Chemdas trip.
Every Shabbos we worked on the Chemdas booklet. At first, it was super easy, but as the year went on, the information became harder, and it wasn’t quite as much fun to memorize completely new information, so we resorted to chocolate chips, cash, promises of candy, toys, and more. Not only did we get to 400, we got to 600 points! (This is worthy of some kind of special prize.)
So, two weeks ago, I got to chaperone the trip to Hershey Park. Rabbi Hexter put a great deal of effort to ensure an amazing trip. The day started with Rabbi Hopfer speaking (and the second graders were amazingly attentive) on how wonderful it was that the boys wanted to learn extra Torah, above and beyond the classroom Then we got on the buses and the trip started.
The boys were filled with excitement the entire time. Best of all, for me, was that I got to see the truly amazing middos of these boys. Even before we arrived at Hershey Park, they were already acting as a team: helping each other, sharing, being excited together. Then I got to see how nicely they negotiated with each other as they decided which rides to go on, and how they made sure no one got lost or left behind. They got to see the tangible reward of Torah learning.
While we were there, we took a tour of Hershey World, and so, of course, my mind went to all of the fun recipes we can make with cocoa. Chocolate has been around for about 4,000 years and has been used in many recipes beyond Hershey bars. Here are a few easy dishes that are off the “beaten” path for shalosh seudos on those long summer Shabbos afternoons.
White Chocolate Baba Ganoush (adapted from Saveur Magazine)
This is a fun dip – and an unexpected use for white chocolate. It is fantastic with challah or could be used as an amazing spread on a veggie sandwich or even with leftover chicken.
8 cloves garlic, unpeeled
4 medium eggplants, sliced in half lengthwise
1/3 c. fresh lemon juice
2/3 c. tahini
4 oz. white chocolate, melted and cooled slightly
2 T. finely chopped parsley (separated)
1 1/2 tsp. ground cumin
1 1/2 tsp. paprika
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 500° or use the broiler. Place garlic and eggplant, skin side up, on a foil-lined baking sheet. Broil until tender and charred all over, about 20 minutes for garlic and about 40 minutes for eggplant. Peel garlic and eggplant. Transfer to a food processor with lemon juice, tahini, chocolate, half the parsley, cumin, paprika, salt, and pepper. Puree until smooth. Transfer to a serving dish and garnish with remaining parsley.
Zucchini Caponata
The cocoa adds a level of complexity to the dish. Cocoa is considered a flavor enhancer, just like salt. This can be eaten as a side dish or spread on challah. Or combine it with the previous spread. Top with sautéed, caramelized onions, roasted red peppers, and a portabella mushroom and you have an ah-maz-ing sandwich. You can make this a week ahead and keep it in the fridge.
2 T. oil
1 lb. zucchini, cut into 1″ cubes
1 large yellow onion, chopped
1 rib celery, roughly chopped
Kosher salt and freshly ground black pepper, to taste
1 T. tomato paste, thinned with 1 T. water
1 c. diced tomatoes
3 oz. green olives, pitted and roughly chopped
1/4 c. white wine vinegar
1/4 c. golden raisins
1 1/2 T. sugar
1 T. cocoa
1/4 c. finely shredded basil
2 T. pine nuts
Heat oil in a 12″ skillet over medium-high heat. Sauté zucchini. Using a slotted spoon, transfer zucchini to a large bowl; set aside. Return skillet to heat. Add onions and celery, and season with salt and pepper. Cook, stirring often, until it begins to brown, about 10 minutes. Reduce heat to medium, add tomato paste, and cook, stirring, until caramelized and almost evaporated, 1 to 2 minutes. Add tomatoes and continue cooking for 10 minutes. Stir in olives, vinegar, raisins, sugar, and chocolate, and cook, stirring occasionally, until thickened, about 15 minutes. Transfer to bowl with eggplant, along with basil and pine nuts, and mix together. Season with salt and pepper, and let cool to room temperature before serving.
Spicy Chocolate Bean Dip
2 T. olive oil
1 medium onion, chopped
1 1/2 c. vegetable broth
1 T. tomato paste
1 tsp. cumin
1 tsp. coriander
1 tsp. paprika
1 tsp. chili powder
1 tsp. red pepper flakes (optional)
1 tsp. salt
1 1/2 c. black beans
3 T. cocoa
1 tsp. honey
1 c. diced tomatoes
2 T. fresh lime juice
Heat the oil in a Sauté pan over medium heat. Add the onions and let cook for about 15 minutes, stirring frequently. Pour in the vegetable broth and bring to a slow simmer, about 2 minutes. Add tomato paste, spices, and salt, and stir. Add the black beans, dark cocoa, honey, lime juice, and tomatoes, and let cook for about 10 minutes or till excess liquid is absorbed.
Chocolate Covered Cashews
This is clearly healthy – it has cashews, for goodness’ sake. You can do this with any nut.
2 c. unsalted cashews
8 oz. bittersweet chocolate, chopped
1 tsp. smoked or regular sea salt
If using raw cashews, preheat the oven to 350° F. Spread the cashews in a single layer on a foil-covered baking sheet and roast until well toasted, approximately 5 to 7 minutes. Shake the baking sheet periodically for even roasting and keep an eye on them to make sure they don’t burn. (Nuts can burn fast.) Allow them to cool. In a double boiler, melt the bittersweet chocolate, stirring until smooth. Remove the chocolate from the double boiler and stir the cashews directly into the chocolate until well covered. Spread the chocolate-covered cashews evenly, in a single layer across a baking paper-lined baking sheet. Sprinkle the sea salt evenly over the nuts, while the chocolate has not yet set. Place them in the refrigerator until the chocolate hardens. Break up the nuts into small clusters.
Chocolate Miso Brownies
What? Chocolate and miso? An umami dessert? Is that even a thing? Well, if you haven’t tried it, now’s the time.
1/2 c. unsalted butter
4 oz. 70% cacao bittersweet chocolate
2 large eggs
1 large egg white
1 1/2 c. sugar
2 T. white or yellow miso soy paste (can be found in Whole Foods)
1/2 tsp. vanilla
1 c. all-purpose flour
1 T. powdered sugar, as garnish
Pre-heat to 350° F. Grease an 8x8- or 9x9-inch square baking dish with cooking spray. In a double boiler, melt the chocolate, stirring occasionally. Set aside. In a mixer with the paddle attachment, add the eggs, egg white, and sugar. Beat on medium speed for a full 10 minutes, until the mixture is a pale yellow and very fluffy. This will ensure a crispy top. Add the miso and vanilla extract. With the mixer on low, pour the melted chocolate into the egg mixture until combined. Lastly, mix in the flour. Transfer to a baking dish and bake for 17 to 22 minutes, until the top has a sheen and is a little crackly.
Remove from oven and allow to cool before slicing. Garnish with a dusting of powdered sugar.
Bracha Shor is the owner and executive chef of Sweet and Good Catering. As always, she would love to hear your comments or questions. Send to bshor@sweetandgoodcatering.com. Sweet and Good Catering is now making “Perfectly Portioned Healthy Meals.” You can buy them from Bracha Shor, 7 Mile Market (ask for them in the deli section), at Mama Leah’s at the Owings Mills JCC, and at the Park Heights JCC.
