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Forum -> Recipe Collection -> Yom Tov Dishes & Menus

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↑ busydev

Fri, Sep 03 2010, 12:38 pm

bubbles1 wrote:

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

minhag. because its bitter and ya dont want a bitter year

↑ ra_mom ↓

Fri, Sep 03 2010, 1:51 pm

jewishwoman wrote:

For pinktichel's gorgeous salad dressing
What type of mustard? Regular or dry?

Sounds delish!
Chag Sameach, Shana tov!

Yes, regular prepared mustard. Not the dry ground mustard.

↑ suzyq ↓

Fri, Sep 03 2010, 2:30 pm

Ok, here's my menu as best as I can get it (I've cooked almost everything already, thanks to my DH for buying me an extra freezer two weeks ago!):

First night -
Simanim
Butternut squash soup
Beef bourekas
Honey Mustard Chicken
Ratatouille
Onion Kugel
Apple Crisp and ice cream

1st day - (just the 2 of us)
Leftovers from first night

2nd night -
Simanim
Butternut squash soup
Corned Beef
Apricot Chicken
Carrot Zucchini Bread
Tri-Color Kugel
Mushroom Onion Quiche
Apple Crisp and ice cream

2nd day -
more leftovers

Friday night -
not sure!

Shabbos lunch -
Gefilte Fish or salmon
Cholent
Schnitzel
Tri-color kugel
Cookies

Whew! I've never made a 3-day YT before! What a LOT of food!

↑ Shopmiami49 ↓

Sat, Sep 04 2010, 3:49 pm

SorGold wrote:

ShopMiami can you please post the recipe for spinach stuffed shnitzel with sweet and spicy dipping sauce
TIA

Sure - Its not a recipe with exact measurements, but you basically defrost 6 oz offrozen spinach and let it drain well. Saute a small onion and when its clear, add the spinach. Season with garlic powder, salt and pepper and let it saute for about 5 minutes. Let it cool.

Meanwhile, butterfly your chicken cutlets (like you would slice a bagel) and stuff about 1 Tbsp of the spinach filling inside. Then egg and bread the shnitzels like usual. Then fry until golden brown.

Sauce: 1/3 c. apricot jam and 1/3 c. spicy brown mustard. Heat over a low flame until starts bubbling. Then let it cool.

I prepared the shnitzles in advance and I will fry them on erev yom tov.

Dini ↓

Sun, Sep 05 2010, 10:09 am

suzyqk, could you post your recipe for mushroom onion quiche? Thanks!

↑ Dini ↓

Sun, Sep 05 2010, 10:26 am

ra_mom could you post the recipes for the meats you are making? Thanks

↑ ra_mom ↓

Sun, Sep 05 2010, 12:13 pm

Dini wrote:

ra_mom could you post the recipes for the meats you are making? Thanks

Pickled Roast
• 3 lb. pickled roast (I like deckle best, but you can use any pickled roast)
• 6 cloves garlic, halved
• 3 bay leaves
• water

Rinse roast well. Place in a size appropriate pot. (Important step. Pot should just about fit roast – there shouldn’t be extra room on the bottom of the pot.)
Add water to cover 3/4 of roast, or to almost cover meat. Cook up. Simmer for about 1-1/2 - 2 hours. Allow roast to cool.
Reserve liquid in container, and freeze.
Place cooled meat into the fridge. When roast is completely cold, slice it. (Make sure to slice the meat across the grain (not on the lines! but opposite of the meats natural lines) to keep the meat moist.) Double wrap the slices, and freeze.
To reheat meat slices, cook them up in the reserved cooking liquid on YT.

Premium Roast Beef
• 3 lb. roast (use deckle, ribe eye roast, top of the rib roast, or minute roast)
• 1 Tbsp olive oil
• 8 large cloves garlic, crushed
• 1 Tbsp Kosher salt
• 1-2 onions, chopped
• 1 parsnip, peeled
• 1 turkey drumstick
• water

Place roast in a large Ziploc bag. Rub roast with a generous amount of salt, fresh garlic, and olive oil. Massage seasoning into roast through the bag. Zip closed, place in refrigerator and marinate for 24 hours.
Sauté onions in a size appropriate pot. (Important step. Bottom of pot should just fit roast and bottom of drumstick snugly– there shouldn’t be extra room.)
Place marinated roast into pot. Do not add water. Turn flame to lowest setting and allow roast to change color on both sides, for about 1 hour. (Roast should not brown. Just change color on super low flame.)
Add the drumstick to the pot. This will help keep the roast moist.
Add parsnip to pot. This will give added flavor.
Add water to cover 3/4 of roast, or to almost cover meat. Cook up. Simmer for about 1 hour. Allow roast to cool completely in pot with liquid. This may take time.
Reserve liquid in container. Place liquid and roast in fridge separately. Slice meat only once it is completely cold.
Meat slices and liquid freeze very well. (Freeze or refrigerate them separately.)
To reheat meat slices, cook them up in a combination of the reserved liquid gravy and the following sauce recipe.

Sauce
• 1 cup ketchup
• 1/2 cup orange juice
• 1/2 cup brown sugar
• 2½ tsp dried minced onion
• 1½ tsp salt
• 1 - 2 tsp black pepper

(If you do not plan on serving meat in a sauce, and will only reheat in the cooking gravy (still delicious that way), add more salt when marinating roast.)

Last edited by ra_mom on Wed, Sep 15 2010, 1:11 pm; edited 1 time in total

OldYoung

Sun, Sep 05 2010, 2:44 pm

I only have night meals planned so far-

Night 1-
Simanim
plated honey mustard salmon salad
butternut squash soup
some sort of roast
apple kugel
carrot muffins
mango snow pea salad

Night 2-
Simanim
plated honey mustard salmon salad
butternut squash soup
shnitzel
apple kugel
carrot muffins
garlic roasted asparagus

Night 3-
gefilte fish
mock potato soup (diet-cauliflower)
roast
deli roll
broccoli tartlettes
potato kugel
string bean vegetable medley

(Where did all of the tzimmes go...? Is it just me or is barely anyone making it anymore?)

canadamom ↓

Sun, Sep 05 2010, 3:11 pm

wed night:
3 layer gefilta fish
beet salad
carrot salad
spinach and leek sautee
chicken soup with square lokshen and kneidlach
garlic pepper minute steak
potato knishes and mushroom sauce

sliced honey cake for dessert

thursday:
teriyaki salmon over grilled veggies
dill pea salad
stuffed capons
potato kugel
chocolate mousse

thursday night:
3 layer gefilta fish
dips and salads
black eye bean and pea soup
garlic pepper minute steak
farfel with fried onions
string beans with slivered almonds

friday day:
lemon herb tilapia
dips and salads
grilled chicken salad
leftovers
fresh fruit for dessert

friday night:
gefilta fish
dips
chicken soup
flanken from chicken soup
potato kugel
spinach and leek sautee
mousse or cake for dessert
shabbos day:
were eating out! LOL

↑ canadamom ↓

Sun, Sep 05 2010, 3:13 pm

oh! I forgot to add the mini cherry apple pies I made.....
now I just need guest!

↑ Shopmiami49 ↓

Sun, Sep 05 2010, 3:19 pm

OldYoung wrote:

(Where did all of the tzimmes go...? Is it just me or is barely anyone making it anymore?)

Ya know, I think that people have started to make sweet potatoes for tzimmes...which is pretty funny b/c doesn't tzimmes mean carrots?? I remember a couple of years back, Mishpacha had a recipe for tzimmes...but there were no carrots!!!

↑ suzyq

Sun, Sep 05 2010, 3:37 pm

Dini -

The mushroom onion quiche is the recipe that OOT Bubby has here, except I don't use any of the margarine (I saute the onions in cooking spray) or the starch:

http://imamother.com/forum/vie.....uiche

pobody's nerfect

Sun, Sep 05 2010, 3:37 pm

Shopmiami49 wrote:

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

can I have the recipe for mushroom kugel please?

Sweet Valley Gal

Sun, Sep 05 2010, 3:50 pm

pobody's nerfect wrote:

Shopmiami49 wrote:

can I have the recipe for mushroom kugel please?

whats the recipe for the honey roasted potatoes?

↑ Shopmiami49 ↓

Sun, Sep 05 2010, 4:12 pm

I posted the mushroom kugel once under shabbos menus... check for it and if you can't find it, I'll re-post it.

Honey roasted potatoes:

You cut up a bunch of potatoes into bite size chunks. Mince a small onion and sprinkle over the potatoes. Mix together 3 Tbsp. honey, 1/2 Tbsp. olive oil, and 1 tsp. mustard powder and drizzle over potatoes. Season with salt and pepper and bake covered for 2o minutes and then uncovered until potatoes are soft to the fork prick and crispy on the outside.

↑ Dini ↓

Sun, Sep 05 2010, 5:01 pm

suzyq wrote:

Thanks, I can't decide if I should make this or the onion kugel that was on a different thread..my menu is in the making Wink

↑ Dini ↓

Sun, Sep 05 2010, 5:19 pm

Shopmiami49 wrote:

are you going to make this before yom tov and warm up on yom tov? I want to serve it second day and thinking how I can do it.

↑ Dini ↓

Sun, Sep 05 2010, 5:20 pm

maybe I can make it fresh in a pan on the stove top?

Blueberry Muffin ↓

Sun, Sep 05 2010, 9:38 pm

suzyq wrote:

do you mind sharing your apricot chicken recipe please? tx!!!

↑ Blueberry Muffin ↓

Sun, Sep 05 2010, 10:18 pm

OldYoung wrote:

plated honey mustard salmon salad

mango snow pea salad

would you mind posting these recipes please

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