Mojito Shrimp with Challah and Fresh Berry-Spiced Almond Salad

Mmmmm....... I really need to stop writing these posts when I'm hungry because it really helps nothing at all! But in the meantime, you'll have to trust me that this is actually a delicious meal and not just me saying so in my hunger. The shrimp are absolutely divine, combining the freshness of lime with the sweetness of sugar and the general wonderful zing that comes with a mojito flavor. The challah is light and fresh, eager to be pulled apart, and the berries are sweet and luscious and nicely accented by freshly prepared sweetly spiced almonds.

This would be a perfect meal for a spring or summer evening since the shrimp are so refreshing and berries, even when purchased from Whole Foods, are just better in season. Make this on a weekend night (since the challah takes some time) with your windows open and some nicely chilled white wine for a blissful experience.

Time: 2 hrs 45 min
Difficulty: medium

Challah
Time: 2 hrs 45 min
Yes, the time looks ridiculously long but much of it is rising time. Plan accordingly and the bread can be rising as you take care of other things. No reason to stare at rising bread!

Ingredients
1 package yeast (2 1/4 tsps)
3 tbsp honey
3 tbsp butter (melted but cooled)
1/2 tsp salt
1 egg
3 cups flour
1 tsp cornmeal
1 egg yolk

Oh, Challah. How good you are. We'll start this by dissolving the yeast in 1 cup of warm water. Once the yeast is dissolved stir in the honey and then let it sit for about 5 minutes.

Then add the butter, salt, and egg. Whisk the mixture to ensure it's well blended. Then add 2 3/4 cups flour and mix with a wooden spoon (or other but it works well) until you have a soft dough. Set the dough aside and let it rest for about 15 minutes.

Now we'll get into the kneading. Spread some flour on a good surface for kneading. I like to use my marble counter and to put flour directly on top of it. Start kneading and very slowly add flour until it is not sticking to your hands or the counter. You'll want to keep adding and kneading until the dough is nice and smooth and elastic-y which should take 5-10 minutes. Then coat a bowl in cooking spray, form the dough in a bowl, and place it in the bowl. Flip once or twice to make sure the cooking spray is on the dough. Cover and let it rise in a warm place for 40 minutes. I just put it in my microwave (when it's off) so it will be free of drafts.

When it has risen enough you'll be able to push two fingers lightly into the dough and the indent will remain. When that happens (after about 40 min) punch the dough down, reshape it, and put it back to rise again for 40 minutes. After that punch it down, reshape, and let it rise for another 15 minutes. Now we're ready to finally continue!

Preheat your oven to 375.

Split the dough into 3 equal pieces. Roll each piece out into a long thin rope that is about 25 inches long. Grease a cookie sheet and sprinkle it with cornmeal. Place the three ropes on the sheet and pinch one end of each together. Then braid the bread just as you would braid anything else. Pinch together at the other end. Now cover and let the dough rise for 20 minutes. It should be about doubled in size.

Beat the egg yolk and add a teaspoon of water. Use a cooking brush (or spoon if you don't have one) to paint the egg yolk over the top of the Challah. Then bake the bread for 30 minutes.

Fun question: Do you tear or cut your Challah?

Fresh Berry-Spiced Almond Salad
Time: 40 min (mostly for the almonds)
This salad is absolutely delicious. I cannot say enough about it - the lightness and freshness, the sweetness and tang of berries mixed with newly minted almonds... It all blends together so perfectly and is topped by a subtle and light vinaigrette that knocks the recipe home.

Ingredients:
1/2 c sliced almonds
1/4 c packed brown sugar
1/2 tsp cinnamon
1/4 tsp coriander
1/4 tsp cumin
1 egg white
3 tbsp champagne vinegar
2 tsp honey
1/2 tsp dijon mustard
1/4 tsp black pepper
2 tsp canola oil
mesclun
1/4 c chives, chopped
1 cup strawberries, sliced
3/4 cup raspberries

First you'll need to make the almonds which is the longer part of this recipe. Get your oven preheating to 325. Combine the almonds, brown sugar, cinnamon, coriander, and cumin in a bowl and toss well. Add a slightly beaten egg white and mix to ensure the almonds are evenly coated.

Line a cookie sheet with foil and then grease it with cooking spray. Spread the almonds in a single layer on the sheet and bake for 10 minutes. Flip and mix them and bake for another 15 minutes. They should be crisp when done.

After that the salad comes together right away. Combine the champagne vinegar, honey, Dijon mustard, and black pepper in a bowl. Whisk until well combined. Then slowly add the oil, whisking the entire time. Set aside for a minute.

Combine the mesclun, strawberries, and raspberries in a large bowl. Whisk the dressing and pour over. Toss to spread the dressing around evenly. Add the almonds on top.

Hint: If you store leftover salad with the almonds on it they will soak up the moisture and lose all crispness. If you think you'll have leftovers just add the almonds to each individual person's serving. Then you can store them separately in an air-tight container.

Mojito Shrimp
Time: 25 minutes
The entree is actually the fastest part of this meal and comes together quite quickly so you can mix it up just as you are nearing the end of everything else.

Ingredients:
1/2 c chopped fresh mint leaves
1/4 c sugar
2 tbsp shallots, diced
1/3 c light rum
3 tbsp fresh lime juice + 2 tbsp (separated)
1 tsp vegetable oil
1 tsp grated lime zest
1 lb shrimp, peeled and deveined

Mix together the mint, sugar, and shallots in a bowl. Use a muddler or something with a flat end to smash the mint and shallots into the sugar. Then add the rum, 3 tbsp lime juice, vegetable oil, and lime zest. Mix well.

Mix the shrimp into your mint mixture (I prefer to remove the tails first but you don't have to) and set aside to marinate for 15 minutes.

Heat a pan over medium to medium high heat on your stove. Add the shrimp and the marinade after it is done marinating. Pour in another 2 tbsp lime juice. Cook for 5-7 minutes, stirring on a regular basis. When the shrimp are done they should turn pink and curl up tightly. Remove from heat as soon as this happens to avoid overcooking.

Enjoy this fantastic entree right away.