Good Vibrations | Pleasure, Rejuvenation & Shabbat

Shabbat is all about pleasure and rejuvenation. During this time of social distancing, we want to bring that sexy sparkle back to Shabbat… so we partnered with Awakening, Denver Colorado’s premier sex-positive boutique, to bring a little more pleasure and sensuality back to our lives. 

RSVP for Good Vibrations on May 29th, and watch this space — over the next week we’ll be sharing more music along with spicy, hot, chocolatey, recipes all leading up to the virtual event.

Light pink background with photo of a strawberry, papaya, and pomegranate on different colored squares, white text over the photo reading "Good Vibrations" with OneTable Live logo int he top left corner

When thinking about pleasure on a Friday night, I first think about setting the mood. “Alexa, play the OneTable Good Vibrations Playlist.” I light some candles, and maybe think about some sexy sweets to elevate my evening. If not tonight, then when? 

Here’s one of our favorite cheesy and sweet combos…

Baked Brie and Raspberries 

  • Large Brie (because you’re worth it)
  • ¼ cup brown sugar (always)
  • 1-2 tablespoons chopped pecans (optional)
  • Small container of raspberries (YES YES and YES)

Place Brie on parchment paper. Combine sugar and pecans and place on top of Brie. Bake at 350 degrees Fahrenheit until Brie starts to ooze from sides. Take Brie out of the oven and place raspberries on top of Brie. BOOM. Pair this beautiful “melt in your mouth” baked brie with crackers of your liking and ENJOY!

Cheesy, savory (and vegetarian) works too..

Oven Risotto with Crispy Roasted Mushrooms 

Recipe by Anna Stockwell for Epicurious:

  • 1 lb. mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced 1/4″ thick (about 4 cups)
  • 3 garlic cloves, peeled, thinly sliced
  • 6 thyme sprigs
  • 1/4 tsp. crushed red pepper flakes
  • 1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
  • 1 3/4 tsp. (or more) kosher salt, divided
  • 1 medium onion, finely chopped
  • 1 cup arborio rice
  • 1/2 tsp. freshly ground black pepper
  • 1/2 cup dry vermouth or white wine
  • 3 cups homemade chicken stock or low-sodium chicken broth, vegetable stock
  • 2 oz. finely grated Parmesan (about 1 cup)
  • 2 Tbsp. cold unsalted butter, cut into pieces
  • 1/2 tsp. finely grated lemon zest
  • 1/3 cup coarsely chopped parsley leaves
  • Lemon wedges (for serving)

For the toppings: Preheat to 350°F. Line a baking sheet with parchment paper and toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on the baking sheet. Roast combo on the bottom rack of the oven, tossing halfway through, until deeply golden brown and crisped, 25–30 minutes.

Now let’s get to the Risotto: Meanwhile, heat 2 Tbsp. oil in a large ovenproof Dutch oven or heavy pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3–5 minutes. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add vermouth (or white wine), bring to a simmer, and cook, stirring occasionally, until the pan is almost dry, about 2 minutes. Add 2 1/2 cups stock. Bring to a simmer, then cover and bake in the oven until liquid is mostly absorbed but rice is still slightly firm in the center, about 16–18 minutes.

Return pot to stove and heat over medium. Add remaining 1/2 cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest (yum); season to taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable.

Transfer risotto to a platter, top with crispy mushrooms and parsley, drizzle with oil and serve with lemon wedges alongside. Pour yourself a glass of white wine or seltzer for this beautiful job well done!

Bird's eye view of a bowl of risotto with mushrooms with a slice of lemon the left, all on a white marble background



Now let’s bring together some spice into our lives with this Sweet and Spicy mixture.

Baked Honey Sriracha Salmon

Recipe by Le Creme de la Crumb

  • 1 large salmon or 4-6 individual (4-6 ounce) fillets
  • salt and pepper, to taste (for me this looks like a pinch)
  • 2 tablespoons butter
  • 1/3 cup honey
  • 1/3 cup sriracha
  • 2 limes (one juiced, one for slicing)
  • 2 tablespoons soy sauce (I used low sodium)
  • 1 teaspoon minced garlic
  • 1 tablespoon freshly chopped cilantro

Preheat the oven to 400 degrees. Line a baking sheet with foil, grease lightly, and lay salmon on top. Season salmon with salt and pepper to taste. Slice one lime thinly, and slice the slices under the edges of the salmon.

For the sauce/marinade: In a medium saucepan over medium-high heat, melt butter. Stir in honey, sriracha sauce, juice of one lime (about 1 tablespoon), soy sauce, and garlic. Bring to a boil, then reduce to medium heat and cook for 3-4 minutes longer (watch to make sure that the sauce isn’t too thick).

*If you want to marinade your salmon with this sauce, let it cool before pouring it over your salmon. 

Pour 2/3 of the sauce over the salmon (reserve remaining sauce for later) and use a spoon or spatula to make sure the sauce covers all of the salmon (you just don’t want any “dry” spots). 

Fold the edges of the foil up around the salmon so the sauce doesn’t spill out everywhere (the foil doesn’t need to completely cover the salmon).

Now the good stuff. When you are ready, bake for 15 minutes, then switch to broil and cook another 4-5 minutes until the very edges of the salmon begin to char slightly – watch carefully so the whole salmon doesn’t burn.

Top salmon with reserved sauce and chopped cilantro and enjoy this sweet and spicy masterpiece!

Bird's eye view photo of honey sriracha lime salmon on tinfoil on a gray pn

Now when I think about getting in the mood, any mood to be honest, I think about chocolate. What’s sexier than chocolate? Really nothing so that’s why we are encouraging you to add this wonderful dessert to your night…

Chocolate covered Strawberries 

  • Container of strawberries (add more if you please)
  • Baking chocolate (or any other kind of chocolate that you have to melt)
  • Toppings (optional but not limited to chopped nuts, sprinkles, crushed cookies, etc)

Line a baking sheet with parchment paper, this is where you will place the dipped strawberries. Wash and dry all strawberries before using. Melt desired chocolate in the microwave or melt on the stove (whatever you prefer). If you decide to melt on the stove, turn the heat on low and stir constantly. When done, dip the strawberries into the melted chocolate. Sprinkle desired toppings on strawberry, then place the strawberries on the baking sheet. Wait (if you can) for chocolate to harden before eating!

Up-close photo of chocolate-dipped strawberries


If chocolate isn’t your thing, that’s okay! Eating strawberries that are dipped in whipped cream and brown sugar are just as good.

Since you’ll definitely be thirsty, here are two drinks that you can make, using raspberries and strawberries. Pick your pleasure…

Raspberry Bellini 

Recipe by Colleen Graham

Muddle (or use a large spoon and slowly mix) the raspberries, sugar, and lime juice in a cocktail shaker (a to-go mug works too).Fill with ice and add cachaca. Shake vigorously and strain  into a champagne flute, or your cutest clean cup. Definitely top with Champagne.

Up-close photo of two thin glasses filled with a sparkling, red beverage with a raspberry garnish

Strawberry Mocktail Mules

  • 4 ounces ginger beer
  • 2 ounces club soda
  • 1 ounce lime juice
  • 1 ounce strawberry puree
  • Lime wedge

Fill a glass with ice and still in ingredients until combined. Serve with a lime wedge! 

*To make your own strawberry puree, blend 1 16-ounce bag of frozen strawberries (no sugar added) in a food processor or blender until smooth. You can also do this with a fresh container or strawberries!

These recipes and tunes are just recommendations to set the mood. Start thinking about the different things that bring you pleasure and help set the mood for you.

Tali has been the New York Field Fellow since June 2019 working with Brooklyn and Manhattan hosts and guests. She loves to travel and learn more about diverse Jewish communities. You can usually catch Tali somewhere outside by the water, close to a gluten-free bakery or trying to reinvent something delicious in the kitchen.

1 Comment

  • Love it. Great, sumptuous suggestions.

    Lara Walklet Reply

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