Rosh Hashana, meals edition
Sep. 17th, 2009 10:23 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidWelcome back to the food channel...
I'm invited out to dinner first night (though I need to ping someone about when I'm expected where); unclear whether I should bring something or not, especially since some of the others are oenophiles, and I am not that nuanced.
I'm hosting first lunch. We're eight, and these are the constraints: no eggplant, minimal gluten (read: gluten for motzi purposes only), reasonably accessible for somewhat unpredictable kid palates.
The menu:
The cooked foods are either in the oven or done. I'll make the salad at the last minute. If I suddenly feel like I need another vegetable, I can always add red sauerkraut. The rest of what needs to happen is straightening and organizing so my house is less of a mess. Oh, and I suppose I should've tried to avoid nuts, as per some people's minhag (also pickles, I think), but I just didn't want to figure out something else. I did make a point of having carrots, and putting extra thyme on the peppers (English puns count as well as Hebrew ones, right?).
Second dinner is currently solo.
And I just got an invitation to second lunch across the river; hopefully that will work :-)
I'm invited out to dinner first night (though I need to ping someone about when I'm expected where); unclear whether I should bring something or not, especially since some of the others are oenophiles, and I am not that nuanced.
I'm hosting first lunch. We're eight, and these are the constraints: no eggplant, minimal gluten (read: gluten for motzi purposes only), reasonably accessible for somewhat unpredictable kid palates.
The menu:
- wine/grape juice, challah (which will be When Pigs Fly bread, since I like it so much, and I just wasn't up for making bread this week)
- apples and honey (both local, the former picked by me!)
- hummus, pickles, and olives
- chicken baked with rice (in an attempt to be sorta kinda Persian-ish, I put a layer of thin slices of potato on the bottom (a la Persian rice with potatoes), and added carrots and garlic to the rice (a la shahee polo); the idea is that the potatoes will get crisp when I warm this on Shabbat. Hopefully.)
- "baby" artichokes, likely with something like zaatar as a dipping sauce
- roasted sweet potato with onions, cayenne and cumin
- roasted red peppers with onion and thyme
- green salad (current plan: mesclun, red leaf lettuce, yellow tomatoes, radishes, and a balsamic vinaigrette)
- honeydew melon
- baked apple dessert (one involving apples, honey (this one from Land's Sake), lemon juice and zest, bits of marzipan, and cinnamony sweetened rice-flour crumb topping; the other using everything but the honey and lemon juice; totally experimental, but hopefully at least acceptable)
- tea, perhaps liqueurs
The cooked foods are either in the oven or done. I'll make the salad at the last minute. If I suddenly feel like I need another vegetable, I can always add red sauerkraut. The rest of what needs to happen is straightening and organizing so my house is less of a mess. Oh, and I suppose I should've tried to avoid nuts, as per some people's minhag (also pickles, I think), but I just didn't want to figure out something else. I did make a point of having carrots, and putting extra thyme on the peppers (English puns count as well as Hebrew ones, right?).
Second dinner is currently solo.
And I just got an invitation to second lunch across the river; hopefully that will work :-)
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no subject
Date: 2009-09-18 03:08 am (UTC)no subject
Date: 2009-09-18 03:16 am (UTC)(Is your icon a bunny biting a Maccabee?)
no subject
Date: 2009-09-18 02:12 pm (UTC)no subject
Date: 2009-09-18 02:32 pm (UTC)no subject
Date: 2009-09-18 04:55 am (UTC)no subject
Date: 2009-09-18 11:52 am (UTC)(note that while the bakery has supervision (both bread (pareve) and bread puddings (milchig; they put in a separate oven for them)) the other products do not)
no subject
Date: 2009-09-21 03:27 pm (UTC)no subject
Date: 2009-09-21 04:04 pm (UTC)I hope it was a good holiday.
no subject
Date: 2009-09-21 04:10 pm (UTC)Laurent-Perrier Rose Brut Champagne
challah and honey
apples and honey
chickpea croquettes with greek salad topping
autumn wild rice rissoles with cranberry sauce
Yarden Katzrin Chardonnay 2005
chutney-glazed Cornish hens with hazelnut and dried fruit bread stuffing
Israeli couscous with roasted butternut squash and lemon
roasted Brussels sprouts and cauliflower with an orange-tarragon sauce
Yarden Ortal Vineyard 2004 Syrah
apple strudel
nut strudel
Prix Reserve 2006 Napa Valley Late Harvest Chardonnay
liqueurs and dessert wine
lunch notes
Date: 2009-09-21 04:52 pm (UTC)The chicken went over well, but I still overcooked; 3 chickens is too much for 8 people plus a decent amount of leftovers. Also, the potato slices on the bottom did get crunchy in the right ways when reheated on the plata.
I also made too many vegetables in general.
The rice flour is only so-so for crumb topping; the texture is odd. I know that was the only gluten-free flour I found at that particular supermarket, but next time, do try to have at least something else to mix in (chickpea flour, perhaps).