Rosh Hashana 5771 Menus

reed

Sun, Aug 29 2010, 12:24 pm

loveshoes wrote:

what type of pot/pan do you put the cholent in to put it on the oven
at what temp do you leave it in all shabbos

I used to have the kind of slow cookers that were a pot on a hotplate. I would prepare the chulent ingredients as I usually did (before Yom Tov if I had the time), and put the pot straight into the oven before Shabbos. I guess any oven-safe would work. Most pots are oven-safe to a certain temperature, usually in the 300-400 degree range. I would leave my oven on 235 or 250 for Shabbos, and it comes out fine. I haven't given this Yom Tov season much thought yet, but I'll probably either use the regular crock from my new slow cooker (insert type), or another regular pot.

chocolate moose

Sun, Aug 29 2010, 3:33 pm

I am exhausted trying to prep yomtov ahead of time; I spend each Sunday in the kitchen and I'm REALLY wondering if it's worth it.

We still have to have clean laundry, regular dinners, and such, and to choose recipes, shop for extra ingredients, cook, clean up from, store and label everything, is really really wearing me down.

3Qts

Sun, Aug 29 2010, 3:35 pm

IYam can I have the recipe for the Pastrami knishes? The Flanken with Sauce and the Vegetable turnover with mushroom sauce? I would ask you for other recipes too but first I will start with this!

loveshoes

Sun, Aug 29 2010, 5:02 pm

faigyl wrote:

dont have time to look up apple kugel right now but quiche is:

2 zucchini- boiled til soft
saute one onion until golden and then add one can of mushrooms. Saute for a couple more minutes.

Mash zucchini add the onions and mushrooms.
Add 2 eggs, 5 Tbsp of breadcrumbs and 1 Tbsp of onion soup mix.

Pour into 8" round and bake at 350 for 45 min

thank you. I am adding this to my menu. I am also assuming that the bread crumbs are unflavored.

mosma

Sun, Aug 29 2010, 10:20 pm

loveshoes wrote:

faigyl wrote:

thank you. I am adding this to my menu. I am also assuming that the bread crumbs are unflavored.

Do you peel the zucchini? I want to try this as well...
Is there enough salt with just 1 T of soup mix?

faigyl

Sun, Aug 29 2010, 10:47 pm

Yes peel the zucchini.

I'm on a diet so I dont like to eat very salty foods- I find that this tastes good. However, my 18 year old brother said it needed more salt but everyone else liked it.

So... if you tend to like your foods salted like a teenage boy, lol, add another 1/2 tbsp it wont kill the recipe at all. Should be good.

israel22

Mon, Aug 30 2010, 11:40 am

what do people do if they don't use crockpots on shabbos? how do u make cholent for shabbos? I usually have a plata and would prepare the food in advance do u think that could work for cholent? prepare on wed and then stick on hotoplate on friday?

frumluv

Mon, Aug 30 2010, 12:15 pm

faigyl wrote:

Sounds good, will have to try. I'm not a fan of zucchini, will it work if I substitue broccoli or spinach??

ra_mom

Mon, Aug 30 2010, 12:30 pm

israel22 wrote:

That could work. I think it would be best to keep the prepared cholent frozen until you are ready to put it up for Shabbos.

faigyl

Mon, Aug 30 2010, 1:42 pm

frumluv wrote:

faigyl wrote:

Sounds good, will have to try. I'm not a fan of zucchini, will it work if I substitue broccoli or spinach??

The zucchini mashed makes it taste very creamy like a quiche. I think it would probably have to be more spiced if you would use spinach.

goldapoe

Mon, Aug 30 2010, 4:41 pm

Wow! I have some new recipes to make this Yom Tov! Thanks.

Can you share the following recipes?

citrus marinated salmon
flanken in sauce

Thanks

SorGold

Mon, Aug 30 2010, 6:15 pm

Wed Night
Simanim
Savory Cauliflower soup
Saucy Fish balls
Pickled Delmonica roast in one of the 3 KP sauces (not sure which one yet)
Zesty chicken roll ups
Vegetable muffins
Rosemary Shallot Potatoes
Spoon apple kugel (Binah magazine)

Thursday day
creamy garlic salmon
Sweet Apple Lettuce Salad
Overnight Top of the Rib
Sesame Chicken
Brown rice and barley with carmalized onions
LF Brocolli sweet potato bake

Thursday night
Simanim
New fruit (usually a monster fruit and passion fruits Yum!)
Savory Cauliflower soup
3 Layer gefilta fish
Chicken in mushroom wine sauce
Butternut squash soufle muffins
pastrami fried rice
baked brocolli stir fry
Spoon apple kugel

Friday day
eating out

Friday night
saucy fish balls
chicken soup??
zesty chicken roll ups
Chicken in mushroom wine sauce
vegetable muffins
brocolli sweet potato bake
butternut squash muffins

Shabbos day
3 Layer Fish
Lettuce Salad
Chulent
Any leftovers depending on my mood

SorGold

Mon, Aug 30 2010, 7:04 pm

6 lg macintosh apples cut up
6 lg gala or cortland apples
1/3 C sugar
1 TB apple juice
2 TB cinnamon

Batter
3/4 C oil (I use less)
1 1/2 cup sugar (I use less)
3 eggs
2 tsp vanilla extract
1 1/2 cup flour
1 1/2 tsp baking powder
1/4 tsp salt

spray 9x13 baking dish (use something that can be brought to the table)
Slice apples finely in food processer
Toss with sugar and AJ
Place so they generously cover baking dish
sprinkle with cinnamon

Mix together oil and sugar by hand
add eggs and vanilla
fold in dry ingredients
batter will be thick

Pour batter over apples and bake 60 - 70 minutes
Top will get nice and crusty and inside will be mushy
Serve with a spoon warm or room temperature

ra_mom

Mon, Aug 30 2010, 7:05 pm

I need to revise my menu. I forgot all about not using vinegar. (Again.)
Making poached salmon instead of cream sauce salmon.
I will be trying the pink salad dressing using lemon juice instead of vinegar this time.
And my cucumber salad and cole slaw versions are already made with lemon juice.

So I guess all I really have to change is my salmon recipe.
(Good thing that's something I didn't make yet. Won't be making that one until right before.)

SomebodyElse

Mon, Aug 30 2010, 9:25 pm

ra_mom wrote:

israel22 wrote:

That could work. I think it would be best to keep the prepared cholent frozen until you are ready to put it up for Shabbos.

I find that frozen potatoes lose their texture. If your fridge is working properly, the cholent should totally be fine from Weds. Keep it in a colder spot in the back of the fridge if you're worried. You'll probably need to add more water (and therefore more seasoning) erev shabbos, since it thickens with time.

SomebodyElse

Mon, Aug 30 2010, 9:26 pm

reed wrote:

jba wrote:

For those of you who posted cholent for Shabbat day. How does that work on a three day yom tov like this year? Do you do it on the stove top?

I leave my oven on for Yom Tov, so I keep it at a low temperature (between 225 & 250) for chulent. I put it into the oven Friday afternoon.

How do you get it out on shabbos?

ra_mom

Mon, Aug 30 2010, 9:54 pm

SomebodyElse wrote:

ra_mom wrote:

israel22 wrote:

That could work. I think it would be best to keep the prepared cholent frozen until you are ready to put it up for Shabbos.

Even cooked?
I'm sorry, I didn't think of that. I don't put potatoes in my cholent. Smile