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Forum
-> Yom Tov / Holidays
-> Shabbos, Rosh Chodesh, Fast Days, and other Days of Note
mushkamothers
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 Tue, May 02 2023, 2:19 pm
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amother
Tealblue
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Tue, May 02 2023, 2:41 pm
| amother OP wrote: |
We don’t need a fish course. Chulent is non negotiable, and DH doesn’t like salads served at the same course, since raw foods shouldn’t touch hot chulent (davar Gush).
What would you serve, and how would you organize the courses? TIA!!!! |
As a solution to the above, we give out separate individual "cholent bowls" with the main course. Then everyone puts the deli/salads/kugels on their main plate and the cholent is in a separate bowl. I find this much easier and more enjoyable than serving lots of courses. We have a fish & dips course on a small plate, then the main course with cholent bowls, and then dessert.
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anonymous1112
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Tue, May 02 2023, 2:42 pm
| amother Camellia wrote: | would love the side of salmon recipe please!
I would love to hear how you plate everything else, if you decorate the plate. |
Charcrust Side of Salmon Recipe
Make a paste consisting of:
1/2 charcrust ginger teriyaki (I brought on Amazon with croc hechsher)
3 scallions
3 fresh jalepinos cut into thin rounds
1/2 cup brown sugar
1 t soy sauce
1 t olive oil
1 t red wine vinegar
2 garlic cloves
Sprinkle salt
Spread it on a side of salmon- 3 1/2 or 4 lb
Sprinkle allspice or sesame seeds over it
Let it marinate for an hour
Broil it for 10 min
Bake on 350 for 20 min
For any plating, I make sure to have the following decorations and use them throughout:
Parsley
Arugula
Sliced watermelon radish
Grape tomatoes
Olives
Spiralized carrots
Edible purple flowers
Mango
Cucumber
Scallions
Yellow or orange Peppers
Avocado
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married24
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Tue, May 02 2023, 3:47 pm
Haha thanks! And then u just serve it with any grilled chicken?
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amother
DarkPurple
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Tue, May 02 2023, 4:01 pm
| amother OP wrote: | Thank you all!
When you serve fish with salads, or even eggs-liver with salads, are you using the small salad plates? I sometimes feel that there’s not enough room on the plate! |
Ha my husband always takes a big plate for salad course!
Between dips, salads, etc... For him that's the main course 
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tangerine
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Tue, May 02 2023, 4:11 pm
| amother Broom wrote: | Drop off topic , can someone pls provide recipe & instructions… how to kasher & make liver ?
Thank you |
(Not sure about kashering, most grocery stores here sell it already broiled and ready to cook.)
This is how I make sauteed liver. It's easy and delicious:
2-3 med onions
2-3 Tbsp oil
Salt, black pepper, paprika
1 pkg broiled livers
Sautee onions in oil for a long time until very browned. Add salt, pepper, and paprika to taste.
Dice up livers and stir in. Cook for 5 more min.
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doodlesmom
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Wed, May 03 2023, 1:07 am
Very pretty and easy cubed salmon recipe.
I ask for larger skinned cubes- like 3 from each salmon fillet.
Sauté diced onions and then add and sauté diced colored peppers.
Add the cubes in single layer on top of the peppers, sprinkle generously with salt and sugar and some hot red pepper spice
Cover and cook on the stove for 20 min. No water- it will produce its own.
Serve on a bed of pesto angel hair, cubed salmon above, and cover each cube with the pepper mixture and sauce…
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amother
Coffee
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Wed, May 03 2023, 2:08 am
Do you put a fork in a chartecuire board or people
take with their hands?
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amother
Snowflake
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Wed, May 03 2023, 11:00 am
| amother DarkPurple wrote: | Ha my husband always takes a big plate for salad course!
Between dips, salads, etc... For him that's the main course |
For fish and salad I have 9” luncheon clear glass plates
The table looks very pretty when you set it with charger and then 3 plates
The top salad plate is just for show unless I’m serving a hot saucy fish like morrocan fish
I just remove them when everyone gets up to wash.
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amother
Camellia
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Wed, May 03 2023, 3:51 pm
| anonymous1112 wrote: | Charcrust Side of Salmon Recipe
Make a paste consisting of:
1/2 charcrust ginger teriyaki (I brought on Amazon with croc hechsher)
3 scallions
3 fresh jalepinos cut into thin rounds
1/2 cup brown sugar
1 t soy sauce
1 t olive oil
1 t red wine vinegar
2 garlic cloves
Sprinkle salt
Spread it on a side of salmon- 3 1/2 or 4 lb
Sprinkle allspice or sesame seeds over it
Let it marinate for an hour
Broil it for 10 min
Bake on 350 for 20 min
For any plating, I make sure to have the following decorations and use them throughout:
Parsley
Arugula
Sliced watermelon radish
Grape tomatoes
Olives
Spiralized carrots
Edible purple flowers
Mango
Cucumber
Scallions
Yellow or orange Peppers
Avocado |
how much of the charcrust ginger teriyaki? 1/2 cup?
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mushkamothers
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Wed, May 03 2023, 4:17 pm
| married24 wrote: | | Haha thanks! And then u just serve it with any grilled chicken? |
No- read the recipe it has a marinade for the chicken.
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anonymous1112
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Wed, May 03 2023, 4:31 pm
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amother
Lightcyan
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Wed, Oct 04 2023, 12:14 pm
| anonymous1112 wrote: | So I actually don’t touch the cured salmon platter, my husband buys it locally. It’s basically rows of cured salmon/tuna with jalepinos, onions, etc all arranged beautifully on a platter.
The charcrust ginger teriyaki is a recipe for salmon which I can post if you want it. I usually make it for a side of salmon being that it looks more elegant. I plate in on a big table center of the table with garnishes around it such as edible flowers, some lettuce, radishes.
Meanwhile by every place is a plate that has a small salad in the middle of it and two small circles on the side consisting of horseradish and Mayo. Sometimes I’ll add in a piece of gefilte fish with spiralized carrots on top
For the egg and liver, I do one scoop egg, one scoop liver. Stick in two long pita style crackers or tall breadsticks into the scoops and garnish with tomatoes and parsley |
Could you post a picture of the cured salmon platter? I live OOT but sometimes make the schlep to get things for Shabbos or Yontif. Thank you so much! Chag sameach
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amother
Blue
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Wed, Oct 04 2023, 12:20 pm
| amother Broom wrote: | Drop off topic , can someone pls provide recipe & instructions… how to kasher & make liver ?
Thank you |
just wanted to add- the supermarket by me sells raw liver that need to be kashered at home. I never knew it was a problem, I grew up with my mother broiling it on both sides until the blood ran out. but then someone on imamother once made a comment about it being IMPOSSIBLE to kasher on your own so I called my rav. and he said its a very very very big issue that the supermarket is selling it raw. he said its impossible to kasher on your own and whatever utensils it touches becomes treif. so please ask your rav asap about it. I had to deal with kashering a lot of things in the house bc of it.
I do sefardi liver. I saute a ton of sliced onions with chicken breast, some liver (I dont add so much, my kids dont like the taste, add however much u want), salt, pepper, turmeric and add it one cracked egg and mix. let it cook until done. then in a food processor I blend it until its a smooth consistency.
to serve it, I put it on a plate. I make it an equal layer so the meat is covering the plate. I boil an egg and grate it on top. its super yummy on shabbat with crackers or challah
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amother
Daffodil
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Wed, Oct 04 2023, 12:23 pm
| amother Coffee wrote: | Do you put a fork in a chartecuire board or people
take with their hands? |
I have two mini tongs that I put on the charcuterie board.
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amother
Lightcyan
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Wed, Oct 04 2023, 12:25 pm
| amother Blue wrote: | just wanted to add- the supermarket by me sells raw liver that need to be kashered at home. I never knew it was a problem, I grew up with my mother broiling it on both sides until the blood ran out. but then someone on imamother once made a comment about it being IMPOSSIBLE to kasher on your own so I called my rav. and he said its a very very very big issue that the supermarket is selling it raw. he said its impossible to kasher on your own and whatever utensils it touches becomes treif. so please ask your rav asap about it. I had to deal with kashering a lot of things in the house bc of it.
I do sefardi liver. I saute a ton of sliced onions with chicken breast, some liver (I dont add so much, my kids dont like the taste, add however much u want), salt, pepper, turmeric and add it one cracked egg and mix. let it cook until done. then in a food processor I blend it until its a smooth consistency.
to serve it, I put it on a plate. I make it an equal layer so the meat is covering the plate. I boil an egg and grate it on top. its super yummy on shabbat with crackers or challah |
I want to try this recipe. Could you put quantities? How many medium or large onions? How much chicken? Etc.. I want to make liver since I like it, but my little ones don’t like the graininess, or taste. I think adding the chicken will make it more palatable to my kids. I’m so excited to try it. Thank you so much! Chag Sameach.
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amother
Oxfordblue
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Sun, Nov 12 2023, 7:56 am
| anonymous1112 wrote: | This is what I’m doing this week:
First course:
Challah
Roasted garlic
Tomato dip
Roasted eggplants with techina and pomegranate
Jalepino dip
Second course:
Cured salmon platter
Side of salmon- charcrust ginger teriyaki
Leafy greens next to it
Small spoon of horseradish and Mayo and Spiralized carrots on the plate
Some gefilte fish for those who want
Third course:
Scoops of eggs and liver
Gala ptcha
Crackers
Cherry tomatoes with greens to decorate plate
Fourth course:
Charcuterie board- various meats, hasselback salami, some pastrami etc pickles, pickled onions, olives, mustard..
Chulent with kishke
Potato kugel
Deli roll
Coleslaw
Dessert:
Peanut butter pie in graham crust
Ice cream
Fresh fruits |
1st and 2nd and 3rd and 4th can be combined
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amother
Tulip
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Sun, Nov 12 2023, 8:35 am
Me too, have almost the same menu. Every week, plus or minus a few things
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amother
Viola
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Sun, Nov 12 2023, 8:36 am
Most people don't eat fish and meat with same utensils and plates. Some even drink and eat something else between.
I would combine dips and fish course though.
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