Rosh Hashana 5771 Menus

↑ flowerpower

Mon, Aug 30 2010, 10:12 pm

I don't have a detailed menu but made thses things and put in the freezer-

doughless potatoe knishes
regular potatoe knishes(after mashed with sauted onions I put in processor-gives it a great taste n texture)
squash-kishka kugal
vegetable muffins
apple muffins
apple turnovers
nepolean cake
rainbow cake
babka/rugelach
peanut chews
honey cookies
snowball cookies
boston cream pie
sherbert/ice cream(three layers)
chuck eye roast

I have cooked apple mixture in the freezer. What can I do with it besides turnovers?

Anyone have a good sauce for a roast?

↑ SomebodyElse

Mon, Aug 30 2010, 10:24 pm

ra_mom wrote:

SomebodyElse wrote:

ra_mom wrote:

israel22 wrote:

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?

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.

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

Especially if it's cooked, it should be fine in the fridge. Good point -- freezing isn't a problem for those who go without potatoes. But I would make sure to give it plenty of time to thaw out so you can judge how much more liquid to add.

↑ 5S5Sr7z3

Mon, Aug 30 2010, 10:33 pm

For those who asked -

Flanken in Sauce

4 lb flanken
4 Tbs oil
2 onions diced
salt and pepper

1 cup ketchup
1/2 cup sugar
2 tsp lemon juice
garlic powder

Brown flanken in oil with onions, salt and pepper. Add a bit of water and cook for 1 1/2 hours, adding water as needed. Transfer to a pan.

Mix sauce ing and pour over flanken. Bake uncoveered at 350 for 1/2 hour.

Citrus Marinated Salmon

3 Tbs orange juice
2 Tbs lemon juice
2 Tbs olive oil
4 tsp soy sauce
2 tsp lime juice
3 red onion rings (3 slices, not 3 onions)
2 garlic cloves
1 fresh thyme sprig
1 bay leaf
2 tsp minced fresh gingerroot
1/8 tsp fennel seed (I usually leave this out)
1/8 tsp coarse ground black pepper
4 salmon fillets

Combine first 12 ing in a Ziploc bag. Add salmon, seal bag, and turn to coat. Refrigerate for 30 min turning occasionally.

Preheat grill and spray with cooking spray. Drain and discard marinade. Grill salmon covered over high heat or broil for 5-10 minutes.

I have a grill pan, so grilling this yom tov morning wont be an issue, but it could probably be made in advance.

bobeli

Mon, Aug 30 2010, 11:01 pm

don't know what for when but to do list so far
challa + dates
simanim
chicken soup
tuna tartar
teriyaky brisket
creamy avocado salad
cesar salad
coleslaw
honey chicken
gefilte
kreplach
roasted sweet vegetables

↑ SorGold ↓

Mon, Aug 30 2010, 11:05 pm

Overnight top of the rib...Its not really ribs, its a large flat piece of meat like deckle or brisket (ALthough the recipe can be made with any of these cuts)

Brown 1 onion and place meat on top. Mix 1/2 cup ketchup, 1/2 cup brown sugar, and little less than 1/4 C lemon juice (or vinegar if its not R"H) and pour on top,

Cover TIGHTLY and bake on 200 overnight or about 8 hours.
The meat is tender and moist and is great to make on yom tov if you leave your oven on low.

suzyq ↓

Tue, Aug 31 2010, 10:29 am

I don't want to leave a burner on my stove on, but I would love to have soup for the 2nd night. Is there any way to have hot soup for the 2nd night without leaving a burner on? I'll have a crock pot, my oven and probably my hot plate to use. How can I heat soup up quickly enough without using the stove top? Or is there any soup I could put in the crock pot before Rosh Hashana starts that wouldn't be a mess by the time the 2nd night rolls around?

↑ ra_mom ↓

Tue, Aug 31 2010, 11:20 am

suzyq wrote:

If you leave water in your crockpot from the start of yom tov, it will stay very hot. On the second night of yom tov, right away pour your soup into a crockpot liner, then knot it closed. Place the knotted bag into the hot water in the crockpot, and it should be hot by the time you get to the soup course.
(The things you learn when you're stuck and need to improvise... LOL

)

realeez

Tue, Aug 31 2010, 11:24 am

suzyq wrote:

I've put soup in a corningware dish with a lid and straight into the oven to heat up.

↑ ra_mom ↓

Tue, Aug 31 2010, 11:28 am

suzyq wrote:

Thanks ra_mom! I can do that one!

Just realized that you'll have your hot plate and oven on as well. I don't know how yours works, but my hot plate heats things up pretty quickly. (I place my soup in a small pot right on top of my plata. Or if I need it done even faster, I place it in a small disposable tin.)
Oven warming only works quickly if you have it set on a high temperature, and I assume you will be leaving it very low over YT.

Soul on fire

Wed, Sep 01 2010, 3:37 pm

Here is mine so far... although it is subject to change

Weds night
Challah
Fish
salad
Honey Baked Chicken
potatoes of some kind
Lemon sesame asparagus

Thursday day
Challah
Fish
Beef Tagine
couscous
hummus
glazed or gingered carrots

Thursday night
Challah
Fish
salad
Honey BBQ Chicken
Roasted potatoes
Green beans

Friday day
out

Friday night
Challah
Fish
salad
herb roasted chicken with veggies/stuffing
Candied yams

Saturday day
fish
salad
cholent and kishka
Challah

For M (my vegetarian child)
Chickpea patties
Bbq feef (fake beef)

Desserts pumpkin pie, apple pie or crisp
I have no clue what types of fish I am making..probably easy things like gefilte and tuna salad.

coffeeaddict87 ↓

Thu, Sep 02 2010, 5:19 am

thanks guys - I used a lot of stuff from this discussion!!

First night: challah & honey
simanim
citrus salmon
chicken soup with matzo balls
roast (the easiest recipe ever)
pomegranite salad with mandarin oranges
rice with sauteed mushrooms & onions
apple pie with whipped cream

2nd night: (everyone is always so full to begin with!!)
challah & honey
simanim
baked gefilte fish w/ tomato sauce
corned beef
roasted onion potatoes
maybe a simple green salad?
ice cream & choc cake

↑ chanchy123

Thu, Sep 02 2010, 5:43 am

Tentatively:

RH EVE I
simanim
DH insists on gefilta fish
chicken soup
lamb chops
Majadra
Haricots verts
maybe apple muffins for dessert?

RH DAY II with guests
Philo filled with ground beef and maybe apples
Bissli salad
corned beef - need a really good recipe
turkey legs with potatoes
sweat warm couscous salad OR white rice
sweat potato pie
broccoli kugel or pie - looking for a good recipe
Dessert something with warm apples - maybe apple crisp?

RH EVE II
Simanim
new fruit - haven't decided yet?
A butternut squash and sweat potato bisque
with roasted almonds
terriaki sesame salmon skewers
white rice?
Some pasta aglio et olio (haven't decided what I'm going to throw in but yummy stuff).
Some milchig dessert or just ice cream

RH DAY II
out - bringing Fettuccine fungi

Fri Night
Israeli salad, chumous, cabbage salad, chatzilim,
sweet and sour meatballs
chicken soup
majadra
Haricots verts
dessert?

Shabbat Day:
what we have left over from fleishig meals.

Last edited by chanchy123 on Sun, Sep 05 2010, 11:41 am; edited 1 time in total

MiamiMommy

Thu, Sep 02 2010, 12:14 pm

saw50st8 wrote:

I am so uninspired. We are having lots of company and I can't come up with anything. I think I'm just going to serve bread and honey.

My thoughts exactly! I'm usually excited to make menus, but this year. . .eh. . .

sheindl

Thu, Sep 02 2010, 12:53 pm

newwife81 wrote:

Can you post the pomegranate salad and baked gefilta fish w/ tomato sauce recipe please? Thanks!