Rosh Hashanah 2024 menu

amother

↑ Winterberry ↓

Tue, Oct 01 2024, 8:23 am

I’m having a large crowd
(At least it feels large for me who is preparing all food and guest rooms alone)

I was so proud that I finally have a menu with half the food cooked but I just realized that I also have to serve shalosh seudos (for 12 people)
Any good ideas?

amother

Forestgreen

Tue, Oct 01 2024, 8:30 am

Enough bilkes for everyone
Lots of dips/ salad
Reg greens salad, Tuna, Egg salad, potato salad, we save leftover dips for shalosh seudos
Pasta salad - keep the noodles separate until mixing so it doesn’t dry up
If you have leftover apple kugel/ crisp .. I sometimes serve my parve sides if needed
We have some cookies, cakes candy/chips/ tortilla chips, pretzels too

amother

Alyssum

Tue, Oct 01 2024, 9:02 am

Mostly just using the simanim as salads and sides.

But we're making French toast for second night of Yom tov and Friday night. Probably with a fruit compote. Scrambled eggs if I get ambitious.

amother

↑ Winterberry

Tue, Oct 01 2024, 9:44 am

amother Forestgreen wrote:

Ok.. so now I have to put pasta salad, egg salad on my list. And make sure I have rolls, veggies for salad etc
(I know it’s not a lot but for some reason it seems huge after 6 meals- and hosting too)

amother

Cobalt

Tue, Oct 01 2024, 9:49 am

amother Cadetblue wrote:

Wed night
sweet Challa
salmon
pepper salad
corn salad
broccoli salad
meat soup
mikes chicken
pastrami
honey pototoes
grilled veggies

2nd night
new fruit etc..
mango pom salad
pastrami pizza
pulled corn beef tacos
soup
2nd cut brisket
stuffed capons
snap peas w/ onions
bowties with salami
3 layered lukshen kugel
apple kugel
lava cake

2nd day
challa dips salads etc
deli roll
minute steaks
fresh shnitzel
broccoli cauliflower muffins
green beans
doughless potato knish
smores cookies

friday night
challa fish salmon
chicken soup
grilled baby chicken
bowties
leftover veggies

shabbos day
challa dips salad etc
eggs
liver
meat board
yapchik

What is your recipe for minute steaks?

amother

↑ Amaryllis ↓

Tue, Oct 01 2024, 8:45 pm

dankbar wrote:

Lukshen kugel is in original pupa cookbook as beginners lukshen kugel.

Easy one bowl recipe.

I do it in loaf pans.

Can you post this recipe?

amother

↑ RosePink

Tue, Oct 01 2024, 8:48 pm

nosher wrote:

Can I have the recipe for Moroccan fish please?

I make a sauce like this:

Sautee 3 diced colorful peppers, add 2 diced jalapenos, 6 sliced cloves garlic, 1 small can tomato paste mixed with a cup of water, salt, pepper, cumin and a couple of cubes of cilantro. Let cook a couple of minutes. Pour over side of salmon or salmon slices, bake covered @375 for 45 minutes

amother

Cyclamen

Tue, Oct 01 2024, 10:44 pm

Spelt sourdough Challa
DIPS: tomato dip, techina, chummus, olive dip
simanim
sweet soy salmon
cream of chicken soup with knaidlech
honey lemon garlic chicken legs
ferfel
tzimmes
blueberry pie
honey cake with apple tea

onion honey salmon
minute steak - Raizyscookin's recipe
vegetable roll
doughless potato knishes
blueberry pie
chocolate chip cookie with passion fruit sorbet

leftover mains and sides (our day meal is very late in the day, so nobody eats much this night meal)

sweet soy salmon
pepper filled capons
cabbage noodles (aka kraut lukshen)
vegetable muffins
chocolate babke

Shabbos will be our traditional Shabbos food of cooked sweet fish, chicken soup with boxy lukshen, honey lemon garlic chicken legs same as first meal, potato kugel, ferfel, applesauce compote

amother

Lightyellow

Tue, Oct 01 2024, 10:52 pm

dankbar wrote:

First night

Marinated salmon
Cream of chicken zucchini soup
Chicken roll ups with sweet potatoes
Baked apple wrapped in flaky dough
Cauliflower kugel
Farfel
Tzimmes

First day
Lasagna roll ups with spinach
Dolmonico roast
Chicken roll
Potato knishes with mushroom sauce
Greenbeans with garlic
Apple cherry strawberry compote

Second night
Shehechyanu and simanim fruit platter
Honey Pom salmon
Cauliflower soup
Deli Roll
Lukshen kugel with honey
Stir fry veg kugel
Farfel
Tzimmes

Second day
Pasta shells stuffed with pastrami
London broil
Chicken steaks
Sweet potato balls
Stir fry veg
Apple custard tart topped with pom

Fri night
Gefilte fish
Chicken soup with square noodles and matzo balls
Chicken from soup
Potato kugel
Apple strudel
Broccolli kugel
Farfel
Tzimmes
Apple cherry strawberry compote

Shabbos
Gefilte fish
Eggs, veg,
Cholent
Cold cuts
Cherry compote

This is my tentative menu, will see how much I will actually get to make. Started on some things but not all.

Did you post the pasta shells stuffed with pastrami?

↑ dankbar ↓

Wed, Oct 02 2024, 1:13 am

amother Lightyellow wrote:

Did you post the pasta shells stuffed with pastrami?

It's in miriam pascal site but I changed the dressing instead of onion mustard. I put Ketchup, honey, duck sauce, tiny mustard.

I sautéed pastrami with onions and garlic and add some spices and then these above sauces, and let it simmer, stirring, till it integrates. Pasta shells cook up and drain. Then fill with mixture. Drizzle some sauce on top. Bake.

Original is just saute the pastrami with the onions and after filling drizzle sauce on top. Not to cook with it I think. And then bake for a bit so sauce get combined. She had an onion mustard sauce but my family is not so fond of mustard so I make the sauce more sweet.

↑ dankbar ↓

Wed, Oct 02 2024, 1:41 am

Lukshen kugel

1 12 ounce med noodles
3 eggs
2 vanilla sugar
3/4 cup sugar
2 heaping Tbsp honey
2 heaping T breadcrumbs
1/2 t cinnamon
1/4-1/2 cup oil1
1/2 t salt.

Cook and drain noodles.

Preheat oven to 450. Combine all ingredients. Pour batter into a lined 9x13 baking pan. Bake for 20 min. Reduce temp to 350 bake fir additional 50-60 min.

Yield 20-24 slices

Can also use thin noodles

amother

Daisy

Wed, Oct 02 2024, 2:17 pm

dankbar wrote:

Tzimmes

Is simple zeese mayeren. Nothing fancy added.

Peel and slice carrots into round disc's.

I do thicker slices cutting with knife and cutting board and thinner slices with food processor. Combo of both.

Place carrots into a pot or pan, along with lots of oil, honey, sugar and pinch of salt. Keep stirring until cooked thru and carrots are soft.

I make big pot and then divide in small foil pans and freeze, for many meals in tishrei. I place foil pan onto hotplate for reheating for meals, and make sure to stir, when on hotplate so that bottom doesn't burn.

So I either use a large stock pot let cook and don't need to stir that much, this year I did in a large wok pan so it's easier to stir and they get more crispy.

Thanks! Do you think I can make this on yom tov on the blech

amother

↑ Amaryllis

Wed, Oct 02 2024, 3:51 pm

dankbar wrote:

You cook the noodles first? And divide this batter into 2 medium loaf pans?

Thank you! Looks delicious!

↑ dankbar ↓

Sun, Oct 06 2024, 1:12 am

amother Tanzanite wrote:

Can you share the recipe of green beans and garlic? Can it be frozen?

Just saw this message I sauté frozen French style greenbeans with minced fresh garlic and spices like salt and pepper. I freeze it.

↑ dankbar

Sun, Oct 06 2024, 1:13 am

amother Amaryllis wrote:

You cook the noodles first? And divide this batter into 2 medium loaf pans?

Thank you! Looks delicious!

Just saw this message, yes you need to cook the noodle first. Then divide whole mixture into pans of your choice if you don't want it ina9×13.