From Hell to Challah, rising from fragile to fearless, one grain at a time; is a new memoir/cookbook by Shari Wallack. I was fortunate to receive a review copy of this book just in time to tell you about it before Rosh Hashana. And coincidentally the good people from Pereg foods gifted me with Challah flour, four different spices and a fabulous recipe for Apple Honey Challah! Talk about a one two punch.
The cover of From Hell to Challah by Shari Wallack
Disclaimer: These items were sent to me to review. But the opinions expressed are 100% my own.
From Hell to Challah
From Hell to Challah is a wonderful memoir with the added bonus of recipes, written by Shari Wallack. When the COVID pandemic hit Shari knew it would take its toll on her mental health. She knew this because she already suffered from generalized anxiety disorder. In addition, she was on a mix of prescriptions that she knew couldn’t possibly scratch the surface of the depression she felt as she watched her award winning travel business come to a screeching halt. It was so painful to deal with the cancellations and clients demanding refunds. And to compound all of that, her adult children were suddenly back at home from college. Subsequently an all out panic attack led to an involuntary stint in a mental health facility. When she was released she didn’t want to deal with the reality of her situation. So what did she do? She did what so many have only dreamed of doing during the stress of 2020 – she ran away from home. Sort of like what Steve and I did. Only we have made the road our home!
This is a hilarious and very honest memoir. It’s Shari’s unusual voyage of self-discover and healing. What she expected was going to be a short trip, turned into a three month, life changing trip. As she puts it “This was my version of Eat Pray Love, COVID edition.”
ABOUT THE AUTHOR
Born in the Bronx and raised on Long Island, Shari Wallack started her professional career working for Club Med in New York City, and relocated to Fort Lauderdale, FL, in 1993 to work as an incentive sales executive for multiple cruise lines. The sale of Celebrity Cruise Line to Royal Caribbean International in 1997 led Shari to become an “accidental entrepreneur.” She later founded Buy the Sea, which has become the largest and most decorated cruise and all-inclusive brokerage company in the industry. Her extensive network in the United States enabled her to take the journey that led to this inspirational book. Shari challenges everyone to do the right thing, put people before profits, never take away anyone’s dignity, and find the humor in almost any situation.
Shari is most proud of her children Rachel and Jake. She shares her time between herhome in Plantation, FL, her “retreat” in New York City, her tiny mobile home that resides in Salt Lake City, UT and any cruise ship anywhere in the world.
Pereg’s Natural Foods
Pereg Challah Flour
And now for the challah portion of From Hell to Challah.
How do we get Merriam-Webster to change the spelling of “holidays” to “challadays”? With the Jewish New Year approaching, there’s a lot of cooking on the horizon. It seems like almost all the action revolves around food in the run up to one of the most important holidays on the Jewish calendar, Rosh Hashana. One thing that will be consistent across most dinner tables is an ambrosial challah.
Pereg Challah Flour
Adding to Pereg Natural Foods’ robust range of products is a new Best for Challah Flour Mix. A pre-sifted flour mix already includes yeast, sugar, and salt is the easiest way to have fresh challah in under 3 hours – just add water and knead. The vegan mix creates a pillowy dough that is fantastic with just water and baked as instructed on the package, topped with some Pereg Sesame Seeds, Zahtar, or elevated into this delectable apple and honey filled version detailed below. This is even easy enough for The Traveling Locavores to make in the RV!
Combining two of the scrumptious traditions enjoyed on Rosh Hashana, round challah and apples dipped in honey, this showstopping recipe that can be enjoyed with your meal or served as a dessert. Visit Pereg Natural Foods website for more recipes and cooking ideas for the Jewish New Year and all year long. And as an added bonus, if you click the link in the recipe you will get 15% off your first order from Pereg!!!
Print
Apple Honey Challah Recipe
Combining two of the scrumptious traditions enjoyed on Rosh Hashana, round challah and apples dipped in honey, this show stopping recipe that can be enjoyed with your meal or served as a dessert.
- Total Time: 0 hours
- Yield: 2 loaves 1x
Ingredients
- 1 bag of Pereg Best for Challah Flour
- 2 1/4 cups water
- 3 Granny Smith apples, diced into 1/8 to 1/4” cubes (about 5 cups)
- 1 lemon, juiced
- 4 Tbsp Pereg Ground Cinnamon
- 4 Tbsp Honey, divided
- 1 egg (optional, for shiny crust)
Instructions
- In a large bowl or stand mixer with a dough hook, combine the whole bag of Pereg Challah Mix and 2 ¼ cups water. Mix by hand or on medium speed for 7-10 minutes, until dough is smooth and elastic (if still sticky need to knead longer.) Let dough rest for 15 minutes.
- Punch down dough and knead again for 3-5 minutes. Transfer to a greased bowl and let rise for 15 minutes.
- Divide the dough into 4 equal parts and roll each into a ball. Cover with plastic wrap or damp towel and allow to rise for another 15 minutes.
- Dice the 3 granny smith apples into 1/8” to ¼” cubes and toss in lemon juice, 3 Tbsp of honey, and 4 Tbsp of cinnamon, set aside.
- Start with 1 of the prepared balls of dough, keeping the remaining balls covered with a damp towel. Roll the ball into a long rope, on a lightly greased surface flatten into a 26 x 4” rectangle. Fill center of rectangle with 1 to 1 ½ cup of apple mixture then wrap sides up to enclose the apple filling in the center, pinching the edges as you go. (Don’t worry if the dough rips a little, just press the apple filling back inside and pinch dough together.) Carefully set the filled roll aside.
- Repeat process to fill the remaining 3 balls of dough with apple mixture, trying to keep them all the same length. Once you have all 4 strands of challah filled with apple filling take 2 and align the seams together and twist them into a spiral forming a beehive-like round loaf. Repeat the process to form the second loaf. Carefully place the challahs on parchment lined baking sheets. Let rest for 10 minutes.
- Preheat oven to 350°F
- In a small bowl whisk 1 egg with 1 Tbsp of water and brush over the challah loaves.
- Bake on middle rack for 35-45 minutes, or until the challah has a nice golden-brown crust.
- In a small bowl whisk remaining 1 Tbsp honey with 1 Tbsp warm water and brush over the challah fresh from the oven.
- Transfer to a wire rack and allow to cool before enjoying.
- Prep Time: 1 hour 15 minutes
- Cook Time: 35-45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Jewish
