Shabbat Shminit Atzeret dinner

[magid]

Also, my (secular) birthday :-). Given that one guest is vegetarian, tonight's meal is milchig.

• bread (from When Pigs Fly) and wine
  
• polenta rounds topped with quesadilla cheese and roasted eggplant^*, zucchini^*, and onion^*
  
• baked Camembert with boozy sour cherries^*, served with matza
  
• roasted potatoes^* and onions^*
  
• green salad with mesclun^*, bell pepper^*, sliced apple^, and the end of the kholrabi^* slaw
  
• Honeycrisp and Mutsu apples^ baked with honey^* and a touch of black pepper
  
• homemade apricot^*-ginger truffles
  
• fruit liqueurs^
  ^ local
  * organic

Also, I baked the end of the vegetable stew with drop biscuits on top, to have something else available for yom tov meals (none of the rest am I hosting or guesting, so I have ultimate flexibility). I'd thought about making a chocolate eclipse, but ran out of time. Maybe next week.

Given the usual yomtov-ness, I'm reserving the right to have some nominal birthday event later.

Comments

[cellio]

Happy birthday!

[magid.livejournal.com]

Thank you!
Hope you had a good holiday.

[(Anonymous)]

Happy birthday, Magid.

[magid.livejournal.com]

Thank you!

I hope you had good chagim.

notes

[magid.livejournal.com]

The green salad didn't have sliced apple after all, nor peppers.

The truffles were guts only, because I started the ganache too late. It wasn't flavored enough, either.

We finished a couple of open bottles of white wine, including the one HH had brought over Monday night for dinner, as well as all but a few mouthfuls of the pomegranate wine, which is quite nice, and worth getting again, but not for kiddush.

I thought this would be enough food, but somehow, it seemed sparse for three. Either we were all quite hungry, or ... I don't know.