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| OOTBubby |
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 Posted: Fri, May 22 2009, 12:14 pm Post subject: Critique my menu please |
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We are preparing for what we call a "royal shabbos" for the shabbos after Shavuos when my son will bring his new kallah to our home for the first time for shabbos.
A lot of assorted family will be coming. Will be 14 adults and 4 kids Friday night and 16 adults and 8 kids shabbos day.
Over all our family are not big veggie people and we are very traditional type eaters.
What do you think?
Friday night:
Challah (home made)
Teriyaki Salmon
Assorted salads (broccoli salad, Israeli salad, cole slaw) and dips
Chicken soup with knaidlach
Roast (cooked in a sweet sauce)
Sesame chicken (pieces with bone)
Doughless potato knish
Broccoli kugel
Zucchini carrot kugel
Mushroom onion quiche (no crust)
Apple crisp
Soy green beans
Dessert (yet to be determined what)
Shabbos day:
Challah (home made)
Gefilte fish for those who insist on fish each meal
Assorted salads (broccoli salad, Israeli salad, cole slaw) and dips
Chopped liver
Pickled brisket
Overnight potato kugel
Cholent
Kishka
Cold kugels from Friday night
Cranberry jellied relish
Dessert (yet to be determined what)
I think I need something else to add for Shabbos day. Any ideas?
And any things you think I should change? Is it too many side dishes for Friday night? I like to try to have something for everyone's taste.
I'd also like some dessert ideas.
Everything needs to be very nice, but I prefer nothing that is major patchka (and especially for lunch, something kid friendly).
And, BTW, we're going away for Shavuos so I've got plenty of time to cook and prepare for this special visit.
Thanks.
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| shvigs |
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| Posted: Fri, May 22 2009, 12:29 pm Post subject: re: Critique my menu please |
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wow! I'm getting hungry! IMO, you do have too many sides Fri night. You know your family best, but in my experience, what with Shabbos coming so late, who eats so much? As for dessert, how about a fresh fruit platter or assorted sorbets (could even be store bought to make things easier)? After such a heavy meal and with such warm weather, a light and refreshing finish makes the most sense.
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| Posted: Fri, May 22 2009, 12:32 pm Post subject: |
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| Looks good!
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| Tapuzi |
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| Posted: Fri, May 22 2009, 12:33 pm Post subject: re: Critique my menu please |
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| How about some poultry for Shabbos lunch? Either a turkey breast that you cook whole and then slice or some schnitzel?
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| Posted: Fri, May 22 2009, 12:35 pm Post subject: |
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WOW - sounds great! I cant believe you can make all that - WOW!
can I have your roast and pickled brisket recipe?? (im looking for good meat recipes...)
for shabbos day, if you feel like you need more you can have cold cuts or cold/room temperature chicken cutlets (grilled is good)
if you feel like you have too much on friday night, I think you can do away with one or two of these sides:
Doughless potato knish
Broccoli kugel
Zucchini carrot kugel
Mushroom onion quiche (no crust)
Apple crisp
but, even still, I am impressed! 
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| Posted: Fri, May 22 2009, 12:37 pm Post subject: Re: re: Critique my menu please |
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| shvigs wrote: | | wow! I'm getting hungry! IMO, you do have too many sides Fri night. You know your family best, but in my experience, what with Shabbos coming so late, who eats so much? As for dessert, how about a fresh fruit platter or assorted sorbets (could even be store bought to make things easier)? After such a heavy meal and with such warm weather, a light and refreshing finish makes the most sense. |
You're right about so much food Friday night with Shabbos so late (we will make an earlier Shabbos, but it only comes out that we eat around 30-40 minutes earlier than regular). I wouldn't expect it all to be eaten, but I really like to have the assortment. I'm going to think about that.
For dessert those are great ideas. We normally don't even serve dessert, but for this special week, I want to. Thanks.
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| Posted: Fri, May 22 2009, 12:39 pm Post subject: re: Critique my menu please |
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| Tapuzi wrote: | | How about some poultry for Shabbos lunch? Either a turkey breast that you cook whole and then slice or some schnitzel? |
Good idea. I had thought about that, but hesitated because I have such a big pickled brisket and most of my family won't eat something else because they love that. I might add a small amount (possible of bought) schnitzel because there are some kids that really prefer it.
Thanks.
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| Raisin |
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| Posted: Fri, May 22 2009, 12:41 pm Post subject: re: Critique my menu please |
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your main course looks so good, its a shame people will be too full up by the time they get to it. what I would do is serve each person a plate with a small peice of fish and maybe some green salad on it. have dips on the table. that is really elegant and stops people eating too much.
dessert idea: warm apple crumble with vanilla ice cream, or small individual trifles, and/or fruit salad.
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| Posted: Fri, May 22 2009, 12:46 pm Post subject: |
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| Nomad wrote: | WOW - sounds great! I cant believe you can make all that - WOW!
can I have your roast and pickled brisket recipe?? (im looking for good meat recipes...)
for shabbos day, if you feel like you need more you can have cold cuts or cold/room temperature chicken cutlets (grilled is good)
if you feel like you have too much on friday night, I think you can do away with one or two of these sides:
Doughless potato knish
Broccoli kugel
Zucchini carrot kugel
Mushroom onion quiche (no crust)
Apple crisp
but, even still, I am impressed! |
Thanks. I don't really think I need more for Shabbos lunch, but might add some kind of schnitzel. I am still thinking about all those side dishes. It's just so hard to choose what to leave off!
For the roast (any, not real thick is good, like: brisket, top rib, french roast, etc.), slice a large onion on the bottom of the pan, put the meat on top of it. Smear the meat with garlic (I use the frozen cubes, defrosted). Mix a half a cup of duck sauce with a half a cup of ketchup and a half teaspoon of prepared chrain (additionally a half teaspoon of yellow mustard which is optional). Spread over meat. Cook covered (I like to cover with parchment then seal with foil) at 325 for around 3 hours (depends on size of meat). Cool, slice, return to pan liquids. If it wasn't soft enough, cook longer as necessary.
Pickled brisket:
4-6 lb. pickled brisket (or similar cut), cooked and sliced
Combine 1 cup brown sugar, 1/3 cup ketchup, 3 tablespoons apple cider vinegar, 2 tablespoons margarine, 1 tablespoon mustard and bring to a boil. Pour over meat, cover and cook at 350 for 40 minutes.
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| OOTBubby |
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| Posted: Fri, May 22 2009, 12:50 pm Post subject: Re: re: Critique my menu please |
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| Raisin wrote: | your main course looks so good, its a shame people will be too full up by the time they get to it. what I would do is serve each person a plate with a small peice of fish and maybe some green salad on it. have dips on the table. that is really elegant and stops people eating too much.
dessert idea: warm apple crumble with vanilla ice cream, or small individual trifles, and/or fruit salad. |
I'm not really worried about that. They're not big salad eaters and the fish will be small portions. Just different salads so everyone has what they like, but they don't eat alot of them. Dips would be on the table. And some of the men in my family would freak at the idea of salad on the plate with their fish -- it would pasal the whole thing!
I'd thought of apple (or blueberry) crumble/cobble for dessert, but since I'm serving apple crisp with the meal (which is very popular) I didn't want to do that. Fruit of some sort is likely. Individual trifles are much too much of a patchke. I'd really like to keep dessert light; maybe just fresh fruit even.
Thanks.
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| ROFL |
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| Posted: Fri, May 22 2009, 12:52 pm Post subject: |
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| can I come to your house for shabbat? everything sounds so yummy !!
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| Posted: Fri, May 22 2009, 12:53 pm Post subject: |
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| rachel4kids wrote: | | can I come to your house for shabbat? everything sounds so yummy !! |
Thanks. We try:)
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| Raisin |
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| Posted: Fri, May 22 2009, 12:56 pm Post subject: Re: re: Critique my menu please |
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| OOTBubby wrote: | | Raisin wrote: | your main course looks so good, its a shame people will be too full up by the time they get to it. what I would do is serve each person a plate with a small peice of fish and maybe some green salad on it. have dips on the table. that is really elegant and stops people eating too much.
dessert idea: warm apple crumble with vanilla ice cream, or small individual trifles, and/or fruit salad. |
I'm not really worried about that. They're not big salad eaters and the fish will be small portions. Just different salads so everyone has what they like, but they don't eat alot of them. Dips would be on the table. And some of the men in my family would freak at the idea of salad on the plate with their fish -- it would pasal the whole thing!
I'd thought of apple (or blueberry) crumble/cobble for dessert, but since I'm serving apple crisp with the meal (which is very popular) I didn't want to do that. Fruit of some sort is likely. Individual trifles are much too much of a patchke. I'd really like to keep dessert light; maybe just fresh fruit even.
Thanks. |
maybe just fresh fruit and some good chocolate brownies.
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| Posted: Fri, May 22 2009, 1:00 pm Post subject: |
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don't forget some nice wines - think moscato d'asti for the ladies and something dry for the men like cabernet merlot 
and for dessert - make individual mini chocolate mousse ... easy - but pretty - & absolutely deliciouso 
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| Posted: Fri, May 22 2009, 1:45 pm Post subject: |
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| greenfire wrote: | don't forget some nice wines - think moscato d'asti for the ladies and something dry for the men like cabernet merlot
and for dessert - make individual mini chocolate mousse ... easy - but pretty - & absolutely deliciouso |
We're not much in the way of wine drinkers at all. Think old fashioned, like Kedem Concord or maybe to the most exotic, Kedem Cream Malaga 
Mini mousses (or individual anythings) are very elegant and pretty but too cumbersome to deal with.
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| Posted: Fri, May 22 2009, 1:47 pm Post subject: Re: re: Critique my menu please |
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| Raisin wrote: |
maybe just fresh fruit and some good chocolate brownies. |
That might work. The brownies would satisfy the kids who are always worried that "Bubby might have only fruit for dessert"!
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| solo |
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| Posted: Fri, May 22 2009, 4:39 pm Post subject: re: Critique my menu please |
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ur menu looks delish, but enormous
I think to streamline things:
serve only the dips fri night (no salads) when the challah is warm
and only the salads for lunch (no dips)
or if u must serve both at both meals then serve only some of the salads and dips fri night and the others by day.
that way the table is less crowded and theres less repeat
also I think get rid of one of the veggi side dishes for fri night either the broc kgl or the quiche
as far as shabbos lunch:
I always like to serve a deli platter to first time guests in case theyre not into my food, or dieting or whatever
I think a shy kallah will feel more comfortable helping herself to smoked turkey than a slice of kishkah.
so maybe replace the corned beef with some deli and save the corned beef for when she knows u better.
(my rule for shabbos day is 2 bowls and 2 platters in middle of the table
1 bowl chulent, 1 bowl salad, 1 platter kugels, 1 platter deli. that way the table isnt to crowded and overwhelming)
as for desserts
I think serving the apple crumble for dessert with a scoop of ice cream is nice and eliminates something from ur huge main course.
or do something else plain like cake, or compote, and I always like to offer tea or coffee
for shabbos day definitely do a fruit platter and some chocolates.
wow I think this post is even longer that urs
its just soo exciting to think about and remember when my mother was in ur postion.
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| chocolate moose |
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| Posted: Fri, May 22 2009, 5:05 pm Post subject: Re: Critique my menu please |
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[quote="OOTBubby"]What do you think?
te]
I think you should do what suits you. and it looks like you did plenty !!
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| Posted: Fri, May 22 2009, 5:22 pm Post subject: Re: re: Critique my menu please |
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| solo wrote: | ur menu looks delish, but enormous
I think to streamline things:
serve only the dips fri night (no salads) when the challah is warm
and only the salads for lunch (no dips)
or if u must serve both at both meals then serve only some of the salads and dips fri night and the others by day.
that way the table is less crowded and theres less repeat
also I think get rid of one of the veggi side dishes for fri night either the broc kgl or the quiche
as far as shabbos lunch:
I always like to serve a deli platter to first time guests in case theyre not into my food, or dieting or whatever
I think a shy kallah will feel more comfortable helping herself to smoked turkey than a slice of kishkah.
so maybe replace the corned beef with some deli and save the corned beef for when she knows u better.
(my rule for shabbos day is 2 bowls and 2 platters in middle of the table
1 bowl chulent, 1 bowl salad, 1 platter kugels, 1 platter deli. that way the table isnt to crowded and overwhelming)
as for desserts
I think serving the apple crumble for dessert with a scoop of ice cream is nice and eliminates something from ur huge main course.
or do something else plain like cake, or compote, and I always like to offer tea or coffee
for shabbos day definitely do a fruit platter and some chocolates.
wow I think this post is even longer that urs
its just soo exciting to think about and remember when my mother was in ur postion. |
I've surveyed a few of my married kids, and we've decided on the following:
1) eliminate the dips, serve only broccoli salad & Israel salad friday night, cole slaw by day
2) eliminate the mushroom-onion quiche
3) keep everything else as is (they said they'd be very disappointed if I didn't serve the corned beef).
4) definately fruit for dessert possibly with something else (maybe brownies) to keep the kids happy.
Thanks.
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| Posted: Fri, May 22 2009, 5:23 pm Post subject: re: Critique my menu please |
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[quote="chocolate moose"] | OOTBubby wrote: | What do you think?
te]
I think you should do what suits you. and it looks like you did plenty !! |
Obviously I will, but in many cases (as it is here) getting some outside feedback can help to fine tune things.
Thank you.
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