Succos 5772 Menus... who's ready?

ra_mom ↓

Sun, Oct 02 2011, 2:19 pm

I'll start.

Although there are 12! meals to prepare for, I'm making 6 menus, and will serve each 2x.

mains:
hoisin glazed turkey timbales
parsley red potatoes
garlic sesame grean beans
oven poached pears

apricot teriyaki rib-eye roast
cabbage and noodles
sauteed zucchini
pound cake with berry sauce

pickled roast
potato puffs
broccoli with lemon dressing
granola peach ice cream

kishka stuffed chicken
crispy salami orzo
snap peas and carrots julienne
banana chocolate parfaits

stuffed cabbage (2 ways)
rolled onion kugel
mushroom zucchini kugelettes
strawberry pastry cups

skirt steak salad
mushroom rice
natural apple sauce compote

salads:
portobello mushroom salad
crisp salad
hearts of palm salad
balsamic vinaigrette salad
lemon cucumber salad
italian dressing salad

each meal:
fresh challah
spinach dip
creamy tehina
fresh tomato dip
baked gefilte fish
poached salmon
chicken soup & lokshen

shabbos:
cholent
egg salad

Last edited by ra_mom on Sat, Oct 15 2011, 5:42 pm; edited 2 times in total

MommytoFour

Sun, Oct 02 2011, 2:47 pm

how do you make the sauteed zucchini

mom2cutee ↓

Sun, Oct 02 2011, 2:52 pm

Wow! looks delicious and such a great variety!

Do you mind posting recipes for potato puffs, and strawberry pastry cups?
Thanks!

yummy2 ↓

Sun, Oct 02 2011, 4:22 pm

wow ra_mom!
you realy are a balebusta!
Smile

IamI ↓

Sun, Oct 02 2011, 4:40 pm

Wow ra_mom sounds amazing!!
Would you mind posting these recipes?

ra_mom wrote:

granola peach ice cream

rolled onion kugel

crisp salad
balsamic vinaigrette salad

spinach dip

↑ ra_mom ↓

Sun, Oct 02 2011, 5:28 pm

MommytoFour:

Sauteed Zucchini
-2 Tbsp oil
-1 onion, diced
-2 garlic cloves, crushed
-2 zucchini, cut into thin half moons
-coarse salt and pepper to taste

Heat oil in a large skillet over medium heat.
Saute onion and garlic for 2 minutes.
Add zucchini and saute for 10 minutes.
(I undercook and freeze this up to 2 weeks in advance, no longer.)

mom2cutee:

Potato Puffs
http://imamother.com/forum/vie.....atoes
does not taste as good frozen (I like them fresh straight out of the oven), but I still have frozen ones from RH

Strawberry Pastry Cups - Q&K
-4 oz Parve cream cheese
-2 cups prepared (thick) vanilla pudding
-1 1/2 tsp lemon juice
-16 mini pastry shells
-6 strawberries, sliced

Beat cream cheese with mixer until soff and fluffy, about 2 minutes. Beat in vanilla pudding for about 1 minute. (I'm doing this on YT by hand with cream cheese softened at room temperature, and using a whisk.)
Spoon filling into pastry shells. Garnish with sliced strawberries. (I'm using frozen whole strawberries to garnish.)

(Most of my desserts this time around are these simple to assemble kinds.)

yummy2:
thanks friend! Smile

IamI:

Granola Peach Ice Cream - Q&K
-2 cups frozen sliced peaches, thawed, or fresh
-64 oz. parve ice cream (I'm using homemade)
-1 cup granola

In each dessert bowl, place 2 scoops of ice cream and 1/3 cup peaches. Sprinkle 2-1/2 Tbsp granola over top.

Rolled Onion Kugel
dh requested something like this, rolled like a jelly roll. I will update once I have a recipe.
http://imamother.com/forum/vie.....kugel

Crisp Salad
-10 oz. romaine lettuce
-1/2 red onion, thinly sliced
-1 cup grape tomatoes, halved
-2 kirbys, cubed
-1 avocado, cubed (optional)
-1 Tbsp lemon juice
-2 Tbsp olive oil
-1 garlic clove, crushed
-1 tsp kosher salt (less if using regular salt)
-dash coarse black pepper

Layer lettuce, onion, tomatoes, kirbys, and optional avocado in salad bowl.
Combine lemon, olive oil, garlic, salt and pepper in plastic cup. Mix well.
Drizzle over salad right before serving. Toss very well with salad tongs.

Balsamic Vinaigrette Salad
-10 oz. romaine lettuce
-1 1/2 cups grape tomatoes, halved
-1 Tbsp balsamic vinegar
-2 Tbsp olive oil
-1 garlic clove crushed, or 1/2 tsp garlic powder
-3/4 tsp kosher salt
-kosher salt, to taste

Arrange lettuce and tomatoes in salad bowl.
Combine balsamic vinegar, garlic and salt in a plastic cup. Mix well.
Drizzle over salad right before serving. Toss very well with salad tongs.

Spinach Dip
http://imamother.com/forum/vie.....h+dip

Last edited by ra_mom on Sat, Oct 15 2011, 5:33 pm; edited 3 times in total

↑ IamI

Sun, Oct 02 2011, 5:31 pm

Thank you so much!!!

tzatza

Sun, Oct 02 2011, 5:36 pm

IamI wrote:

Wow ra_mom sounds amazing!!
Would you mind posting these recipes?

ra_mom wrote:

granola peach ice cream

rolled onion kugel

crisp salad
balsamic vinaigrette salad

spinach dip

and kishka stuffed chicken, please please

Bleemee

Sun, Oct 02 2011, 5:57 pm

Go ra_mom!

↑ ra_mom ↓

Sun, Oct 02 2011, 6:16 pm

tzatza:

Kishka Stuffed Chicken
http://imamother.com/forum/vie.....icken
I'm using homemade kishka

runninglate ↓

Sun, Oct 02 2011, 6:17 pm

ra mom, you never cease to amaze me! Can you post samples of everything pls?

↑ ra_mom ↓

Sun, Oct 02 2011, 6:19 pm

Thanks Bleemee! What are you serving?

Lol runninglate! I'm not good with uploading pics. You're welcome to come over and help me Smile

shmaichul ↓

Sun, Oct 02 2011, 6:20 pm

Thanks for all the ideas! How do you make the broccoli with the lemon?

↑ ra_mom ↓

Sun, Oct 02 2011, 6:43 pm

shmaichul:

Broccoli with Lemon Dressing
-1 lb. frozen broccoli florets
-1 Tbsp lemon juice
-2 Tbsp olive oil
-1-2 garlic cloves, crushed
-salt and pepper to taste

Place frozen broccoli florets in a disposable pan, over another disposable pan with water (double boiler), covered, on the plata when warming food for Yom Tov meal. Allow to steam completely.
Meanwhile, mix lemon, olive oil, garlic, salt and pepper. Drizzle over steamed broccoli and toss lightly, right before serving.

Last edited by ra_mom on Sat, Oct 15 2011, 5:38 pm; edited 1 time in total

MaBelleVie

Sun, Oct 02 2011, 6:53 pm

Wow! I didn't think food could sound that good right after a 3 day YT! Feel free to send over your leftovers Wink

elmos

Sun, Oct 02 2011, 9:57 pm

ramom everything sounds good if you have time to post recipes for hoisin glazed turkey timbales
and apricot terriyaki chuck eye roast Id really appriciate it.
I am trying to start thinking of my menu

c.c.cookie ↓

Sun, Oct 02 2011, 11:12 pm

ra_mom - I almost feel bad asking - I think you typed up recipes for half your recipes already, but can I have the recipe for apricot teriyaki roast?

racz

Mon, Oct 03 2011, 6:06 am

Here's mine for now- We are 11 at each meal.

Wed. Night
Vegetable Chicken Soup
Zuchinni Rattoulie
Brocilli slaw
Corn Beef
Stuffed Chicken
Nish nosh salad

Thursday Day
Kiddush in shul
Butternut squash soup
Kishka Chicken
Deli salad
Chickpea salad
Carrot salad
Broccilli muffins

Thursday night- Milchig Meal
Barley mushroom soup
Salmon Salad
Gefilte fish
Macaroni Bake
Blintz Suffle
Salad Salad
Zucchini in sauce with cheese
Fruit
Spinach salad

Friday Day
Meatballs
Rice
Brocilli slaw
Pastrami Chicken
Carrot muffins
Green Salad
Spinach salad
Sweet Potatoes

Friday Night
Mollie Soup
Hash browns
Roast
Chicken
Green salad

Shabbos Day
Chicken cutlets
Cholent/kishka
Yerushalmi Kugel
Corn chip salad

↑ shmaichul

Mon, Oct 03 2011, 11:16 am

Thanks for posting! I love that it doesnt need to be sauteed... :-)

↑ ra_mom ↓

Mon, Oct 03 2011, 1:41 pm

racz I love your menu! I can hardly wait to see everyone elses.

MaBelleVie Smile

elmos

Hoisin Glazed Turkey Timbales - KBD SOT
1 cup hoisin sauce
1/2 cup orange juice
2 tsp toasted sesame oil
1 lb. dark ground turkey
1 lb. white ground turkey
2 garlic cloves, minced
1 tsp onion powder
1 tsp ground ginger
1 tsp hot sauce (optional)
1/2 tsp black pepper
1/3 cup soy sauce

In a small pot miix hoisin sauce, orange juice and sesame oil. Set aside.
Combine both types turkey, garlic, onion powder, ginger, hot sauce, black pepper and soy sauce. Mix well to distribute evenly.
Separate mixture into 12 equal portions. Place each portion into greased muffin cups and press to flatten. Depress center slightly more than outer edges/
Brush top of each raw timbale with 1/4 cup of the prepared glaze. Reserve rest to use as glaze after cooking.
Bake timbales uncovered in oven preheated to 375 for 35 minutes.
Rewarm remaining glaze. Serve each with warm hoisin glaze.

c.c.cookie

Apricot Teriyaki Glazed Roast Beef and Vegetables - KBD SOT
I'm using a 3 lb roast, and also adding chicken pieces to the pan. We're serving the chicken and vegetables for supper, and putting away the roast for YT.

2 acorn squash, with skin, seeded, cut into 2" chunks
2 large sweet potatoes, with skin, cut into 2"chunks
1 cup fresh or frozen cranberries
1 large red onion, cut into chunks
1/4 cup olive oil
1/2 tsp fine sea salt

4-5 lb. silver tip or rib eye roast
12 oz. apricot preserves
1/4 cup teriyaki sauce
1 Tbsp yellow mustard
1/4 tsp ground ginger

Place squash and sweet potato into large roasting pan. Sprinkle with cranberries and scatter red onion. Drizzle with oil and salt.
Place roast to sit on top of vegetables.
Whisk together apricot jam, teriyaki, mustard and ginger. Pour over roast, allowing sauce to run down the sides.
Roast uncovered for 30 minutes.
Reduce heat to 330 and bake uncovered for 1-1/2 to 2 hours.
Allow to stand 15 minutes before slicing to allow juices to settle back into center.

shmaichul

I'm doing similar with the green beans (frozen) and sugar snap peas (frozen) and carrots (fresh) Smile

But those are going in a pan on the plata directly (not in a double boiler), and uncovered.

Last edited by ra_mom on Sat, Oct 15 2011, 5:40 pm; edited 1 time in total