What are you serving for the Purim Seuda?

Blueberry Muffin

Thu, Feb 25 2010, 6:21 pm

We once ate at our friends home - they made the wqhole meal "v'nahafoch hu"

cutlery was upside down and on the wrong side of the plate

served the menu backwards - dessert (easy one - fruit cup in martini glasses)
then main
then soup (obviously no-one touched that
and of course finished off with a regular dessert!

I luv to hear how different ppl incorperate varius themes into their seuda!

Tova

Thu, Feb 25 2010, 6:25 pm

shalhevet wrote:

Homemade sweet challa

Chicken soup (left from Shabbos) with kreplach

Turkey roulada
Duchesse potatoes
Salad
Cucumber salad
Corn and pepper salad

The chocolate on pineapple sauce thingy in today's Bayit Neeman (looks yummy, but haven't made it yet)

Your menu sounds wonderful because the middle part is healthy. Good protein, carbs, and salad. I always crave good healthy food on Purim. I am not going off on a health save-the-world mission, but there is so much sugar out there on Purim that I think it is a good day to make non-sweet side dishes for the seuda.

We are joining a seuda on my husband's yeshiva campus (like we do every year) and I am doing the chicken. I made stuffed chicken cutlets --- stuffed with sauteed frozen spinach and onions. When the organizer reminded me that all food needs to be yoshon I said - I can do better than that. How about a carb and sugar free chicken to balance out all of the other heavy sweet stuff.

sped

Thu, Feb 25 2010, 6:55 pm

It seems to be only DH and me so...
We will serve the meal backwards:
fruit cup

stuffed cabbage
noodles with creamed mushroom sauce
garlicky broccoli or fresh salad

blended orange veg soup w/ croutons (and pine nuts?)

baked fish in sauce, dips and salad

apple-cranberry crisp (if leftover from Shabbos)

sky

Thu, Feb 25 2010, 7:49 pm

yummydd wrote:

sky wrote:

I'm bringing kishka muffins (just kishka baked in cupcake tins) and a salad. Same as I bring every year.

I don't know why but my MIL has been serving kishka muffins at her purim seuda as far back as anyone can remember

Whenever I try to bake kishka it comes out dry, I ususally only put it in cholent. Does yours stay wettish?

This is my MIL's recipe, diff then what I make all year - but neither are really dry after baked. (maybe its all the oil).

I think its 2 carrots, 2 celery, 1 onion, 1 cup flour, 1 cup cornflake crumbs, 1/2 cup oil, salt, pepper, paprika, garlic powder (something like that - this may not be exact).

During the year I make the Spice and Spirit recipe.