Succos Menus anyone??

ra_mom

Tue, Sep 14 2010, 11:22 am

Ok, here's the plan.

Second days menu subject to change. And if we end up going out for any meals, I'll cut down and have less to cook.

FIRST DAYS OF SUCCOS

Wednesday Evening
fresh Challah
store bought dips
gefilte fish
cucumber salad
chicken soup and lokshen

Thursday Afternoon
Challah and dips
plated Asian orange salad
cream sauce salmon and gefilte fish
soup
deli purses
cabbage and noodles (mini bowtie noodles this time)
individual onion kugel
naturally sweet apple sauce compote

Thursday Evening
Challah
dips
gefilte fish
radish salad
chicken soup and lokshen

Friday Afternoon
Challah and dips
plated Caesar salad
cream sauce salmon and gefilte fish
soup
pickled top of the rib roast
sweet potato knishes
individual zucchini kugel
warm apple crumble topped with ice cream

Friday Evening
fresh Challah
store bought dips
gefilte fish
dill carrot salad
chicken soup and lokshen

Shabbos Afternoon
fresh Challah and dips
gefilte fish
egg salad
deli salad with mini croutons or chow mein noodles
cholent and homemade kishka
apple sauce

SECOND DAYS OF SUCCOS

Wednesday Evening
fresh Challah
store bought dips
gefilte fish
cole slaw
chicken soup and lokshen

Thursday Afternoon (Shmini Atzeres)
Challah and dips
plated avocado salad
poached salmon and gefilte fish
soup
apricot baked salami
wild rice salad
Italian zucchini
rum balls with assorted toppings for dipping

Thursday Evening
Challah
dips
gefilte fish
Kirby salad
chicken soup and lokshen

Friday Afternoon (Simchas Torah)
Challah and dips
plated creamy garlic salad
poached salmon and gefilte fish
soup
stuffed cabbage
mashed potatoes with caramelized onions
garlicky green beans
baked apples

Friday Evening
fresh Challah
store bought dips
gefilte fish
grape tomato salad
chicken soup and lokshen

Shabbos Afternoon
Challah and dips
gefilte fish
Mediterranean Fatoush salad
egg salad
pastrami
cholent and homemade kishka
apple sauce

Shopmiami49

Tue, Sep 14 2010, 2:32 pm

YIKES!!!! I COMPLETELY FORGOT ABOUT SECOND DAYS!!!! Rolling Eyes

okkkk, it's a good thing that I didn't go shopping already for my menu stuff...

dora

Tue, Sep 14 2010, 4:17 pm

[quote="ra_mom"]Ok, here's the plan.

apricot baked salami

Can you post recipe please?

I love it that you eat lighter in the PM. I can never get away not serving a main.

calmmom4

Tue, Sep 14 2010, 8:36 pm

APRICOT SALAMI

2 red rolls salami sliced
1 c. apricot jam
1 c. peach jam
1 c. Dijonnaise mustard
½ c. brown sugar
Bake 1 ½ hrs. uncovered and keep mixing at 325

savtapat

Tue, Sep 14 2010, 8:47 pm

shopmiami-could u pls give recipe for kishka stuffed shnitzel. sounds delish.
thanks

AlwaysGrateful

Tue, Sep 14 2010, 9:11 pm

Shopmiami49 wrote:

Veggie Rolada

2 potatoes, peeled
2 sweet potatoes, peeled
2 carrots, peeled
1 onion
1 red pepper
4 eggs
1/2 c. oil
3/4 c. flour
1/2 Tbsp - 1 Tbsp parsley flakes
salt and pepper to taste
1 tsp. chicken soup mix

Slice the veggies thinly in the food processor. Mix them together with everything else.

Line a baking sheet with parchment paper and spray with PAM. Pour the mixture and spread evenly.

Bake at 350 for about 40 minutes.

Roll it up jelly roll style while still warm, using the paper to help you. When it has cooled completely, slice it into 1" thick slices.

This sounds great, but I can't quite envision it. What does it come out as? Does it stay rolled easily? Also, when you say to slice it in the food processor, that means that each slice of say, potato and sweet potato, is like a full circle? Or you chop them up first so the "slices" are much smaller?

OOTBubby

Tue, Sep 14 2010, 9:17 pm

AlwaysGrateful wrote:

I'd also like clarification as to how the veggies are cut (or are the "ground" in the food processor?).

Also, does this freeze okay? And, if so, how do you recommend defrosting/reheating?

Thanks.

ra_mom

Wed, Sep 15 2010, 12:55 am

dora wrote:

ra_mom wrote:

Ok, here's the plan.

apricot baked salami

Can you post recipe please?

I love it that you eat lighter in the PM. I can never get away not serving a main.

When we have guests, I can never get away with not serving a main either. Smile

Here's the apricot baked salami. I halved it in the past, and baked it in a size appropriate loaf pan so that it didn't need basting the whole time.

http://imamother.com/forum/vie.....alami

1 lb salami roll
3/4 apricot jam
6 Tbsp mayo
3 Tbsp mustard
3 Tbsp honey
1-1/2 tsp rice vinegar
dash salt

Combine jam, mayo, mustard, honey, vinegar and salt in a small saucepan. Bring to a boil.
Place salami into a 2 lb (size small) loaf pan. Cut slits down the salami about every 1/2 inch. Pour sauce on top.
Bake in oven preheated to 350 for about 1 hour and 20 minutes, basting halfway through.

Shopmiami49

Wed, Sep 15 2010, 4:01 am

OOTBubby wrote:

AlwaysGrateful wrote:

I'd also like clarification as to how the veggies are cut (or are the "ground" in the food processor?).

Also, does this freeze okay? And, if so, how do you recommend defrosting/reheating?

Thanks.

You peel the veggies and push them through the feeding tube of the food processor. Apply a little pressure while pushing the veggies through. Yes, the slices will be full circles, except for the pepper and onion. Those will probalby be specks but its ok.

When it's finished baking, it rolls up pretty easily and slices very nicely - just make sure that the roll is not stuck on the bottom to the paper, or else it will be a mess. You can use a spatula to help you detach it.

I actually froze it for the first time, but I have not defrosted it yet, so I can't tell you how it is defrosted!

shev

Wed, Sep 15 2010, 5:01 am

deli purses

ra mom can you post this recipe-thanx

est

Wed, Sep 15 2010, 5:02 am

ra mom- could I please have the recipes for:

plated Asian orange salad

deli purses

naturally sweet apple sauce compote

pickled top of the rib roast

sweet potato knishes

plated creamy garlic salad

stuffed cabbage

mashed potatoes with caramelized onions

garlicky green beans

I know it is a lot but you are such a good cook and I can't resist...

est

Wed, Sep 15 2010, 5:05 am

smile there pls can I have your recipe for
Chicken & Potato sacks and what kind of sauce goes with it?

smilethere

Wed, Sep 15 2010, 5:10 am

est wrote:

smile there pls can I have your recipe for
Chicken & Potato sacks and what kind of sauce goes with it?

large square of puff pastry, with mound of mashed potatoes, sweet potatoes, and some sauteed chicken and onion on top. Pull corners up to form sack. Egg and bake. Serve warm, you can pour a nice sauce on but not a must. Use your chicken soup vegetable and chicken leftovers.

I'm thinking of a mushroom sauce.

smilethere

Wed, Sep 15 2010, 5:13 am

RAMom, your menu makes me smile. We always eat so much more in the night time than in the day, I usually serve a soup and main at night (as well as fish) but just a main during the day.

Can I please have recipes for:

individual onion kugel
individual zucchini kugel

I need some ideas for dessert other than compote. We don't like ice cream (pareve) or creamy mousse etc, more like cake/pies.

Any easy and tasty ideas?

Aidelmom

Wed, Sep 15 2010, 7:57 am

shopmiami, if you sprinkle the chocolate chips on to of the hot brownies they'll melt.

OOTBubby

Wed, Sep 15 2010, 8:04 am

Shopmiami49 wrote:

I'd also like clarification as to how the veggies are cut (or are the "ground" in the food processor?).

Also, does this freeze okay? And, if so, how do you recommend defrosting/reheating?

Shopmiami49

Wed, Sep 15 2010, 9:56 am

OOTBubby, I know exactly what you mean! My first R"H married, we only had a regular fridge/freezer. I made TON of food plus TEN pounds of challah to last through Succos. My dh was absolutely amazed taht I was able to fit it all in! So am I shock

OOTBubby

Wed, Sep 15 2010, 9:58 am

Shopmiami49 wrote:

In our house we call it being qualified in "refrigerator (or freezer) engineering" and some just have it (many of my DDs, but not many of the males around) and some don't. Smile

ra_mom

Wed, Sep 15 2010, 10:46 am

shev wrote:

deli purses

ra mom can you post this recipe-thanx

I'm making my deli roll into purses. I took the idea for the purses from smilethere! on another thread. Smile

• 1 small onion, sliced
• large size puff pastry squares
• 1 (6 oz.) pkg. pastrami
• 1/2 (6 oz.) pkg. turkey
• 1/2 (6 oz.) pkg. . bologna
• 5 Tbsp apricot jam, mixed with 1 Tbsp water and 1/2 tsp mustared OR 1/3 cup Dijonnaise mustard
• 1 egg, beaten for egg wash

Sauté sliced onion until soft and translucent.
Cut cold cuts into very thin strips. Set aside in large mixing bowl.
Combine apricot jam, water and mustard until well incorporated. Add mixture to deli meat strips. Add sautéed sliced onions. Mix cold cuts, sauce and onions very well by hand.
Place some deli mixture in the middle of each pastry square. Pull corners up to form sack. Brush with beaten egg.
Bake uncovered in oven preheated to 350 degrees for about 30 minutes.

Last edited by ra_mom on Sun, Sep 26 2010, 8:15 pm; edited 1 time in total

ra_mom

Wed, Sep 15 2010, 12:56 pm

est wrote:

Asian Orange Salad
• 1 small red onion, thinly sliced
• ½ pkg. frozen shelled edamame soybeans, blanched according to pkg. directions
• 1 pkg. ready romaine lettuce
• 2 oranges, peeled & cut into chunks

• 4 Tbsp oil
• 3 Tbsp rice wine vinegar
• 2 Tbsp soy sauce
• 2 Tbsp sugar
• 1 Tbsp sesame oil
• 1 Tbsp deli mustard
• 1 cube frozen ginger or ground ginger to taste

Combine the red onion, soy beans, romaine lettuce and orange cubes in a large salad bowl.
In a cup, combine the mustard, sugar, soy sauce, sesame oil, oil, rice wine vinegar and ginger. Mix well and pour dressing over salad.

Naturally Sweet Apple Sauce Compote
• extra fancy Cortlandt apples, peeled and cut up
• water

Place cut up apples into pot. Use a size appropriate pot – apples should fill up 3/4 of the pot. Add water almost to cover. Bring to a boil.
Lower flame to lowest possible setting and simmer gently for 8 hours. (Can be done overnight, or while you're out during the day.)
Natural and delicious! (Make sure to use the extra fancy Cortlandt apples.)

Pickled Top of the Rib Roast - see page 6 on this thread
http://imamother.com/forum/vie.....t=100

Sweet Potato Knishes - I am making half of the S&S recipe (see below) and using size appropriate sweet potatoes instead of potatoes.

• 1 cup flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 Tbsp margarine
• 6 Tbsp apple juice

• 3 medium sweet potatoes
• 2 Tbsp oil
• 1 large onion, diced
• 1-1/2 tsp salt
• 3/4 tsp pepper
• 1 eggs, beaten

• 1 egg, beaten, for glaze

In a medium bowl sift flour with baking powder and salt. Cut margarine in with fingertips until dough is the consistency of course crumbs. Add 4 Tbsp of apple juice and mix. Add the rest of the apple juice, 1 Tbsp at a time, until dough can be gathered into a ball. Knead 1 minute. Cover and refrigerate 30 minutes.
Boil unpeeled potatoes in 2-qt pot in salted water. Cook until tender. While still warm, peel and mash. Heat oil in a 7-inch skillet and sauté onions until golden and soft. Add onions to mashed potatoes. Add seasonings and beaten egg.
Roll dough into a 10 x 14 inch rectangle. Place the filling 1-inch from edge in a 3x12-inch strip.
Roll filled side over (two times) like a jelly roll and tuck ends under. Carefully place on greased cookie sheet. Brush glaze over roll and slice through the crust at 2-inch intervals.
Glaze each loaf with beaten egg.
Bake for 35 to 40 minutes or until golden.

Creamy Garlic Salad (KBD)
• 5 Tbsp low fat mayonnaise
• 2 Tbsp sugar
• 3 Tbsp vinegar
• 1 Tbsp water
• 3 cloves garlic, minced
• ¼ tsp fine sea salt
• ¼ tsp black pepper

• 1 large head romaine lettuce, cut into bite sized chunks
• 2 small Kirby cucumbers, peeled, cut into ¼” rounds
• 1 cup sliced button mushrooms
• 1 cup croutons

In a covered jar or container, combine mayo, sugar, vinegar, water, minced garlic, salt and pepper. Cover and shake vigorously until well combined and creamy.
In a large salad bowl, toss the romaine with cucumbers and mushrooms. Lightly dress. Top with croutons.

Stuffed Cabbage - I hope to schorrer from my mother or MIL as I only need it for dh. Smile

Mashed potatoes with carmelized onions - I hope I'm not embarrassing myself by saying that I plan on using instant mashed potatoes made fresh on YT, and adding carmelized onions on top.
(Can you tell I'm desperate for a variety of side dishes that can be made in advance and still taste fresh, with no cooking to do on YT? (Besides for using boiling water for mashed potatoes Wink

)

Garlicky Green Beans
• 1 lb. fresh green beans, ends trimmed, rinsed and dried
• 6-7 cloves garlic, crushed
• olive oil
• salt
• sesame seeds

Arrange dry green beans on a cookie sheet sized aluminum pan. Drizzle with olive oil. Season with garlic and salt to taste.
Roast, uncovered, at 400, for 25 minutes. (Should still be crunchy, not soft.) Toss with sesame seeds.
(If making ahead of time, do not reheat. Instead, take it out of the fridge some time before serving and bring to room temperature.)

Whew! Smile