Rosh Hashana 5771 Menus

cuties' mom ↓

Thu, Sep 02 2010, 3:20 pm

Now I feel completely unprepared. Dh and I just started discussing menus now. Dh wants chicken cutlets and something with chopped meat but not meatballs, hamburgers, or meatloaf. I'm thinking about either meat lasagna, meat and rice pie, or stuffed peppers. (Dh suggested stuffed cabbage but I don't have time for that.) We always have potato salad, cole slaw and tomato dip but will have an additional salad for yom tov, I don't know what yet, maybe deli salad. We will have potato kugel and another kugel, maybe apple, noodle or rice, still haven't decided. We'll have the usual challah, apple dipped in honey, gefilte fish and chicken soup. My problems are:
1. I never made a 3 day yom tov before. This is only the second time I'm home for rosh hashana and the only other yom tov I was ever home for was shavuos which I made twice.
2. My freezer is stuffed so I can't really make anything too far in advance.
3. I'm not very organized. I don't always make sure I have the ingredients before I start cooking so that always delays everything.
4. Dh is scared to try new foods.
5. I have a digital oven that won't stay on more than 12 hours so everything will have to be warmed up on the stove.
6. I have 2 active kids who are very good at getting in the way when I'm trying to get things done.
7. I'm not a good cook.
8. I'm still not sure what I'm making.

Maybe we'll just bench after the simonim and forget about the rest of the meal.

↑ geemum ↓

Thu, Sep 02 2010, 4:05 pm

cuties' mom wrote:

Now I feel completely unprepared. Dh and I just started discussing menus now. Dh wants something with chopped meat but not meatballs, hamburgers, or meatloaf. I'm thinking about either meat lasagna, meat and rice pie, or stuffed peppers.
4. Dh is scared to try new foods.
7. I'm not a good cook.
8. I'm still not sure what I'm making.

Maybe we'll just bench after the simonim and forget about the rest of the meal.

Can I suggest you make BEEF WELLINGTON. It's basically chopped meat, similar to bolognaise, inside Puff Pastry. My husband is also scared to try new foods, but he really loved this and I'm making it again this yom tov. It's a fairly simple recipe, no gourmet skills needed.
If you want the exact recipe, I'm happy to share Wink

↑ saw50st8 ↓

Thu, Sep 02 2010, 4:14 pm

geemum wrote:

cuties' mom wrote:

Please do! And bwaybabe85, let me know if you think I should make it!

↑ Motheroftwins

Thu, Sep 02 2010, 4:37 pm

I dont know what beef wellington is, but my EASIEST go-to NEVER FAIL recipe with chopped meat is:

Saute onion in a little oil
Add ground beef and cook until completely browned.
Add marinara sauce and mix through.

Take 1 sheet of puff pastry dough and open it up. Spread a layer of meat on the dough. Roll up deli roll style, brushing top with egg wash. Place in greased pan and bake at 350 until golden brown. Once completely cooled, slice into 1 inch slices. And viola! Meat roll! This is for sure a simple dish that always comes out good and goes over well!

shnitzel ↓

Thu, Sep 02 2010, 4:55 pm

Is anyone completely overwhelmed?

So far:

First Night
Out

First Day
Meatballs
Jasmine rice
Pear peach crumble
Salad
Lentil Salad
Butterscotch bars

2nd Night
Simanim (Beets, Moroccan carrots, grilled leek, apples, squash, black eye pea salad, dates, pomegranate) *fish allergy
Soup
Pepper steak
Potato Kugel
Roasted zucchini
Mousse

2nd Day
Soup
Honey roasted chicken
Sweet |potato kugel
Red rice
Pesto
Salad
Apple honey cake

Friday Night
Soup
Canneloni
Chick pea salad
Ice cream

Shabbos Day
Pesto
Leftover salads & kugels
Shnitzel
Honey cake
Salad
Roasted carrots

Shopmiami49 ↓

Thu, Sep 02 2010, 5:01 pm

Wednesday night:

simanim
challah and dips
gefilte fish
tongue with carrots and potatoes
zucchini kugel
apple pie ice cream

Thursday:

challah and dips
Gefilte fish
Yapshuk in the crockpot
yummy sweet potatoes with carmelized onions
bissli salad
mushroom kugel

Thursday night:

challah and dips
fish wellingtons with sauteed veggie and dill sauce OR gefilte fish with sauteed veggies and tomatoey sauce
tender stovetop meat with tons of onions
honey roasted potatoes
apple kugel

Friday:

challah and dips
gefilte fish
leftover meats
onion kugel
spinach stuffed shnitzel with sweet and spicy dipping sauce
honey cake and ice cream

Friday night:

challah and dips
chicken soup
honey garlic saucy chicken with potatoes
Italian green beans
Red Rice (my MILs recipe -YUM!!!!!)

Shabbos day:

cholent and kishka
deli roll (thanks ra_mom!!!!)
vegetable rolada
leftover kugels
lettuce salad

S"S:
leftover kugels and salads
tuna pinwheels with creamy dipping sauce

busydev ↓

Thu, Sep 02 2010, 5:15 pm

so far (I just started thinking about it)

First night (just us):
simanim
salmon
soup
kugel
meat
desert

first day(us+2 guests and baby):
meatballs and rice
salad
shnitzel
kugel
cranberry relish
desert

second night:
maybe going to my parents...

second day: (us + my parents and sibs probably)
fruit appitiezer
salad (2 maybe)
chicken a'la king
kugel
another veggie side
desert

fri night: (so far just us)
gefillta fish
soup
leftovers!!

shabbos day:(so far just us)
gefillta fish
cholent
deli (maybe roll, maybe plain)
kugel
salad
desert

shalos seudos:
bagels and cream cheese
desert
fruit
gefillta fish (if hungary)

(im making 2 kugels (prob apple cranberry kugel, another kind- dunno yet, plus we will have leftover lukshun from shabbos) and 2 deserts (ice cream eclairs/layered cake and PB pie)

↑ geemum

Thu, Sep 02 2010, 6:55 pm

Motheroftwins wrote:

That's basically beef wellington. officially it's made with a lump of meat, rather than ground beef, but its very popular either way.

The recipe I use:

1lb minced beef (450g)
3 Tbsp oil
1 medium onion, chopped small
1 large green pepper, chopped small (gives it a great taste - even non vegetable eaters will enjoy!!)
1 beaten egg (with a fork)
1 Tbsp tomato puree
1 packet Osem spaghetti sauce powder (or similar, I use the 10 calorie soup packet)
salt+pepper
puff pastry

1. Heat oil. Add onion and pepper, fry for 3 mins approx until softens.
2. Add meat, stir until no lumps and no red (less lumps means a better texture)
3. Add puree and osem powder and salt+pepper
4. Simmer (low heat) for 10 mins. Then cool in fridge 1 hour.
5. Roll out pastry, fill with meat, roll up.
6. Brush with beaten egg (option add sesame seeds, I don't bother). Bake 180 (390) for 1.5 hours.

Really delicious. I served it when my inlaws and siblings with kids came for yom tov. It was a real hit with everyone, even those who don't "do" green pepper !!! It gives it a really deep flavour, so worth to keep it in.

joyofkosher

Thu, Sep 02 2010, 11:01 pm

I already made my challahs,
one night Apple Challah (a little heavy, but it is Rosh Hashanah) and
one night Orange Date Challah, smells so good.

I am having the family for first night so I am making

Gingered Beef Brisket with Dried Fruits
Spinach and Mushroom Barley Pilaf
Potato Kugel
Roasted Root Vegetables

My mother in law is bringing the dessert, but I have a honey cake in the freezer too, my kids made it.

Shanna Tova!

SavtaHelen

Thu, Sep 02 2010, 11:14 pm

Just started thinking about this.....

Wednesday night
Simanim
Soup wth kneidlach
brisket
kasha varnishkas and-or rice
veggie

Thursday lunch
Big chef salad with grilled chicken strips

Thursday evening
Geflite fish
Chicken with stuffing
Rice
veggie

Friday lunch
meat lasagna

Friday night
Stuffed shnitzel

Shabbat
who knows??? boy, writing this down is overwhelming, and makes me feel like I am at the bottom of a really steep hill.

The one thing I know is tht after a long day of davening no one wants too much to eat. The food tends to be too heavy and there is another big meal jst around the corner, and another, and another....

facebooknyny

Fri, Sep 03 2010, 12:01 am

ra_mom wrote:

quote]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

)

thanks for the tip - Just chk with your local ortodox Rabbi how to make knots on yom tov enjoy

life'sgreat

Fri, Sep 03 2010, 12:43 am

As of now, I already cooked/baked the stuff below and I have enough to last me until after Succos. Woot! No cooking or baking, other than fresh potato dishes. I still plan to prep some veggie dishes and other pastry stuff.

18 pounds challos (white, spelt)
orzo and veggies
chicken soup
ambrosia
compote
apple crumble
kneidel
lukshen
honey cake
dairy cinnamon buns for morning coffees
majorly flopped garlic noodle kugel
kishke
cookie dough's in the fridge to bake tomorrow
sauteed onions for any dish needed
candied carrots

Last edited by life'sgreat on Fri, Sep 03 2010, 1:59 am; edited 1 time in total

mammele26

Fri, Sep 03 2010, 1:30 am

I have part of my menu planned:

First night:
simanim
crisp salad (celery, cherry tomato, shredded carrot, red raddish and romaine)
sweet 'n' sour salmon and gefilte, olive dip, tomato dip, babaganush
chicken soup with matzo ball or cream of zuchini with broken tortilla chips
chicken meatloaf, homemade potato chips, some kind of vegetable mabe
unsweetened applesauce with frozen strawberries (sm pcs)

First day:
Israeli salad with romaine
fish and dips same like above
meatballs, rice, still trying to think what else
jello

Second night:
salad (avocado, cherry tomatoes, cukes, romaine, celery)
fish and dips same like above
(no soup)
sweet and sour french roast, with stir-fry veg- broccoli, cauliflower, baby corn and snappeas. (The sauce from the meat will also go over the stir-fry), potato knishes
shehechiyanu leftovers for dessert

Second day:
salad (don't know what kind yet)
fish and dips same like above
breaded chicken cutlets, stir fry string beans, mashed potatoes, cabbage and noodles
I'm not sure what's for dessert

For Rosh Hashana, I like to make liver blintzes (liver saute, not chopped) to enjoy with potato knishes for during the day because the day seudos are late. We live near the shul and like this we can come up for a nutritious satisfying 'snack'. It's like a mini meal. I've done this the last couple of Rosh Hashanas and it worked very well, b"H.

bubbles1

Fri, Sep 03 2010, 10:46 am

SorGold wrote:

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.

why can't you use vinegar on rosh hashana?? because its bitter? is this a halacha or minhag?