Shavuot dinner

[magid]

First night dinner for five adults, including one gluten-free eater.

• challah/rolls, grape juice
  
• hummus
  
• baked brie with sour cherry chutney and gluten-free crackers (I'd hoped that the Butcherie might still have some oat matza (gluten-free) left, but it was all either wheat or spelt, neither of which were useful)
  
• potato salad with garlicky cucumber pickles and dill (dried, since neither market I was at had fresh, oddly)
  
• tomato-feta salad with chives and salt-cured black olives
  
• ricotta and mascarpone mixed with eggs and (batch 1) ginger syrup or (batch 2) husk cherries in their own syrup
  
• mints, liqueurs

The rest of the meals are solo, so I'll be having leftovers, more salad, yogurt and fruit (blueberries or boozy pineapple), pickles, and so on.

Comments

notes

[magid.livejournal.com]

I left the brie in the oven too long, even with the heat turned off minutes after putting it in, but people seemed to like it anyway.

The tomato salad included fresh basil as well, plus a bit of black pepper.

I didn't add enough ginger syrup to the ginger batch of dessert. Also, making this sort of thing in little Pyrex cups would be good next time, since that would mean more outside edges, which caramelize.

Added bonus: cherries brought by guests.

Re: notes

[magid.livejournal.com]

Also, I added pickled Chioggia beets, and blueberries for dessert.