The Jewish New Year is fast approaching, and here at NDP we might just be in over our heads; we're having lots of D's family for the holiday and very excited to host them all! With so many people to feed and not much time to prep, I've drawn up menus to keep myself on track and to make grocery shopping, prepping, and cooking as streamlined as possible.
Now, I haven't started yet -- the big cook commences tomorrow -- so no pictures so far, but right now, I'll share my menus with you as promised.
Keep in mind: I'm only making two of the meals entirely from scratch. We're being hosted elsewhere for one dinner (but I'm making the brisket), and we're doing a potluck for another (so I'm making only challah and a side dish). But I'm still cooking brisket, chicken, and 2 full meals -- one meat, one dairy. Hopefully this will provide you all with a head start -- or a kick in the butt -- for menu-planning. Enjoy and please share your menus in the comments!!
Also -- can't resist this one little shout-out: my friends at KOL Foods, the only purveyors of local, organic, grass-fed kosher beef and chicken, were published in the Boston Jewish Advocate this week -- and the article includes quotes and recipes from yours truly! Be sure to check it out -- you'll find 2 really yummy brisket recipes there: https://www.kolfoods.com/pdf/BrisketArticle.pdf
And now, menus.
Meal 1: Rosh Hashanah Dinner
Challah Minestrone soup Mesclun salad with hearts of palm, persimmons, and pomegranates Tagine-style chicken with preserved lemons and olives Roasted chicken with dried fruit and wild rice Simple sauteed green beans and peas with lemon and almonds Saffron rice baklava and fresh fruit
Meal 2: Rosh Hashana Lunch
Challah Watermelon-feta salad with pickled red onions and kalamata olives Spanikopita Sauteed shelling beans with tomatoes, oregano, and garlic Orzo salad with fennel, dill pesto, feta, and lemon Greek honey-almond cake Greek yogurt with honey and poached fruit
Recipes are, for the most part, taken from epicurious, gourmet.com, and a couple other places. A quick search on epi will reveal recipes for lots of these dishes, and though I haven't hammered out the final recipes I plan to use, these sites are where I plan to start. I'll likely pull a few recipes and pull together the elements of each that I like to make whatever I'm making. I'll do my best to blog the process as I start cooking tomorrow, so stay tuned!