Thank You

We gratefully acknowledge recent donations

and pledges from the following families:

Robin and Robin Flake

In memory of Sharon Frankel

 Jennifer and Brad Seitel 

Sue and Larry Goldstein

In memory of Harry Goldstein

Julie and Matt Berenson 

 Sue Huebsch

Growth Fund

One Month of Oneg

Johanna and Paul Kohler  

Bari Tuman and Patrick O’Krongly

Thank you to Eddie Womeldorf for his time and expertise in lighting up the synagogue!



Your donation means a great deal to us.

CLERGY & STAFF

Rabbi Joseph Prass

Religious School Principal: Rob Goldstein

BOARD OF DIRECTORS

President: Julie Segal

Vice President: Bari Tuman

Secretary: Johanna Kohler

Director of Finance: Michael Gutenstein

Director of Communications: Kristine Goldstein

Director of Education: Rob Goldstein

Director at Large: Jonathan Herbst

Director at Large: Brian Katz

Director at Large: Matt Berenson

EDITOR

Communications Team

SHARE YOUR GOOD NEWS...

with your CNT community in Chai Lights. Send details and a photo to [email protected] by noon Wednesday. Please send to [email protected] so we can share during services.

Strawberry Challah

French Toast Kabobs

The perfect way to use up leftover challah, these challah French toast kabobs are a fun Shabbat activity for the whole family. No matter the age, getting children involved in the kitchen can be a great way to spend time together, and help to teach invaluable life lessons and skills. Kids can get excited about special Shabbat foods from an early age. Cooking is a major part of Shabbat, so if you’re looking for ways to create some Shabbat rituals in your family, Saturday breakfast is an easy one — just remember to bake or pick up a challah for Friday night! We’ve outlined sample tasks that children, aged 18 months and up can help get involved with, but every child is different, so feel free to adapt it to whatever works best for your family. Shabbat Shalom!

Ingredients for 4-6 servings

• ½ large challah
• ½ cup milk (dairy or plant-based)
• 4 large eggs
• 2 Tbsp. honey, divided
• 1 tsp. vanilla
• 8-10 whole strawberries
• ½ cup plain yogurt
• 1 Tbsp. coconut oil or butter
• 8-10 wooden skewers

Directions

1. Cut the challah into 1-inch cubes, set aside.

18 months: Add challah cubes to a large bowl or tray.

4+ years: If comfortable, use a plastic knife to cut the challah into cubes.

2. In a bowl, whisk milk, eggs, 1 tbsp honey, and vanilla until combined. Pour over challah cubes, stirring to coat all pieces.

18 months – 3 years: Pour milk and vanilla into the bowl.

4-5 years: Pour milk and vanilla into the bowl, crack the egg and stir the ingredients together. Stir challah and egg mixture.

6+ years: Pour milk and vanilla into the bowl, crack the egg AND stir the ingredients together. Pour egg mixture over challah, stir challah to coat.

3. Cut the tops off of the strawberries, or use a straw starting from the bottom of the berry and push the straw up to remove the tops. Set aside.

18+ months: Help to wash strawberries.

4-6 years: Use a straw or plastic knife to hull the strawberries.

6+ years: Use a straw or small knife to hull the strawberries.

4. Heat oil or butter in a non-stick skillet over medium heat. Add challah cubes to the pan, cooking for 2-3 minutes or until golden. Remove from pan, and place on a plate to cool slightly.

5. Build the kabob by threading alternating challah French toast and strawberries on the skewer, finishing with a challah French toast, challah cube, strawberry and a final challah cube.

4+ years: Thread the French toast and strawberries onto the skewer.

6. In a small bowl, combine yogurt and remaining honey.

4+ years: Stir honey and yogurt until combined.

7. Serve challah French toast kabobs with yogurt dip.

8. Enjoy!