Midweek Hanukah dinner

[magid]

Hosting means making more and/or fancier food, if I have the advance time to plan. Which I did, somewhat, in this case.

• rolls (white wheat flour, flax seed meal, multigrain flakes, molasses, a touch of cocoa powder) and zaatar
  
• cornichon pickles
  
• chicken parts baked over stuffing (some of the rolls in crumb-ish form, with onions, mushrooms, fresh sage, and walnuts)(the stuffing was a guest request; having this starch meant that I nixed my original plan for roasted potatoes and onions, which are much more in keeping with Hanukah)
  
• red cabbage* with apple, onion, and a touch of cider vinegar
  
• green salad* with cucumber and radish*, and a chipotle mustard dressing
  
• roasted rutabaga and sweet potato* (which at least uses olive oil, so perhaps this is Hanukah-ish enough)
  
• experimental fruit compote (baked in a covered casserole: a diced pear, a bag of cranberries, a diced lime, minced ginger, black pepper, cinnamon, a touch of cider vinegar, and brown sugar; I'm thinking of this as a sort of baked chutney sort of compote)
  
• apricot* liqueur, tea
  * farm share or otherwise local

There are six rolls left, which I've frozen in pairs for some future Shabbat meals (perhaps this week). And there's more of everything else, too. I'd like to make some new dishes for Shabbat; hopefully enough of this will get et so I'll have the fridge space! (Plus some idea of what I'd like to make, that would be good too.)

Comments

[powerfrau.livejournal.com]

I like celebrating Hannukah. It is awesome. Can you eat my homemade jam, if I bring some? (Pectin?! she asks hopefully)

[magid.livejournal.com]

I like Hannukah, in a mellow, low-key sort of way. It's really nice to have a holiday that has so few requirements, letting everyone decide what suits each year.

Homemade food is tricky, since the history of the pots (what other foods have been cooked in them) comes into play. Oh, and I know that one of the major brands of pectin has kosher certification, but I don't remember which one. I have to ask: what flavor?

Jelly stuff...

[(Anonymous)]

I can kasher a metal pot...I can also pick up kosher pectin. That is also no problem...Maybe pomegranate or cherry citrus pomegranate...I am still pretty new at this...Oh, I know I can use my double boiler pots; I have only every used the pots for chocolate, and will get a new rubber spatula since implements have complex kashering rules.

I reviewed the rules as I have not kashered anything in ages. A friend who was studying to be a rabbi said, that glassware could be kashered, but there seemed to be a difference of opinion on that in sources I found.

Re: Jelly stuff...

[magid.livejournal.com]

Wow! You impress me to no end.

Glassware is less of an issue than pottery or plastics of any sort, because it is generally considered to be non-porous, so it doesn't "absorb" from use to use (which is the issue with the others, with what was "absorbed" being assumed to be giving taste to the current concoction).

Pomegranate anything is pretty awesome.