Shavuos Menu | Imamother

sbs

Sun, May 18 2014, 8:50 pm

MaBelleVie wrote:

SBS, what do you use to make your split pea soup smoky?

Also, if any of your guests decide to cancel... Ahem. Thanks.

the recipe calls for a smoked turkey leg to be cooked inside

and then you cut up the turkey into pieces and put it back in

I know I've definitely seen them, but I was in 2 stores today and couldn't find it, so hope that will work out

Ruchel

Mon, May 19 2014, 12:03 pm

MrsDuby wrote:

yes, Ruchel do you mind explaining hte difference between the poylish and yekke cheesecakes? I think Italian would be made with Ricotta cheese right ?

The recipe is the difference. Not that there is only one Yekke or Polish way, it was just to show the difference Wink

Italian also has several recipes. As we know every Jewish family has its recipe(s) !

I can post the recipe we used the Yekke and Polish, but it's in French.
I also have 3 or 4 Italian recipes.
A friend suggests looking for torta di ricotta with candied fruits and chocolate chips.
There are also recipes with mascarpone.

sky

Mon, May 19 2014, 12:32 pm

Ruchel wrote:

The recipe is the difference. Not that there is only one Yekke or Polish way, it was just to show the difference Wink

Is the yekke cheese cake called Käsekuchen.
My DH sometimes buys it when the store carries it because he has memories of eating it by his grandmother. But it was more of a dairy butter crumb cake. I just googled it and do see traditional looking cheese cakes.

saw50st8

Mon, May 19 2014, 1:16 pm

sbs wrote:

I ripped this out from one of the recipe supplements from a magazine, not from this year

pancake
1 1/3 c flour
2/3 c yellow cornmeal
1/4 c sugar
4 tsp. baking powder
1 tsp. salt
2 eggs
1 1/3 c milk
1/4 c oil

combine all ingredients in order, mix just until combined.

spray frying pan with spray and heat over medium heat

drop by tspn.ful to form small pancakes

when tops bubble and bottoms are set, flip and cook for 1 minute on the 2nd side

cheese filling
1 lb. farmer cheese
1 egg
1 T vanilla sugar
1/2 c sugar

combine ingredients, using an immersion blender

to serve, place a dollop of cheese mixture on each pancake. top with blueberries, kiwis, or fruit of your choice, serve with a swirl of maple syrup

SBS, do you make this fresh or do you reheat it? Do you assemble fresh?

saw50st8

Mon, May 19 2014, 1:20 pm

Ruchel wrote:

I found two old menus, it will be made of the same things

risotto, crêpes (slim big pancakes), blintzes, sotlatshiko, cheese cakes, pizza, salty tart with tomatoes and goat cheese ("tourte"), corn with butter, smoked salmon and advocado, cupcakes of pasta with grated cheese (cheese is "hardened" through cooking).

Shvuess Menu

Shabbes

Sushi
Sweet gefilte fish
Roasted chicken with apple compote
Minced beef with asparagus
Sauteed potatoes
Gehakte Leiber (liver)
Tsibeles mit ayer (eggs with onions)
Chocolate cake
Panacotta

Day 1

"verrine" (shot-glass) of tuna mousse/avocado mousse/smoked salmon
Quiche Niçoise (tuna, tomato, olive oil)
Pizza
3 kind of cheesecakes (poylish, yekke and italian)
Sotlachico (sefardi dessert)

Day 2

Quiche Provençale (zucchini, eggplant and pepper)
Quiche with onions and mushrooms
Vegetable pastels (sefardi recipe)
Roasted corn with butter
Crepes
Hazelnut cake

I am flying to france for these :-)

Can you give me the recipes for the bolded? If its in french, that's ok. My coworker is fluent :-)

basement

Mon, May 19 2014, 8:18 pm

Firstly, I want to thank energy one for their ideas and recipes- such a help! I have a couple of requests if it's not too much trouble:
1) sky: in your zucchini quiche, you call for half a can of mushrooms. Is that an 8 oz can? Also, can you provide a source for your cucumber/snap pea salad?
2) I'm trying to track down a salmon recipe from one of the Roosevelt yeshiva pesach cookbooks. It had onions and a sugar/vinegar sauce, stovetop prep. It's NOT in the taste of pesach cookbook. Does anyone happen to have it? Was such a delicious recipe and I can't find anything similar.
Thanks!

sky

Mon, May 19 2014, 8:40 pm

basement wrote:

I normally put in a full shorter can - I think it is an 8 oz can - or half a regular can.

Its a good thing you asked. Because for the life of me I couldn't remember where I saw the recipe. Its in Dining In Again.

Sugar Snap Pea and Cucumber salad
Cook 1 lb sugar snap peas in boiling salted water about 2 minutes. Drain and immediately rinse in ice water.
Mix:
2 T. finely chopped walnuts
1 T. water
1 T olive oil or walnut oil
1 1/2 tsp lemon juice
1/8 tsp cayenne pepper
1 T. chopped fresh dill

season with salt

Toss with 1 English cucumber sliced thin and peas

basement wrote:

2) I'm trying to track down a salmon recipe from one of the Roosevelt yeshiva pesach cookbooks. It had onions and a sugar/vinegar sauce, stovetop prep. It's NOT in the taste of pesach cookbook. Does anyone happen to have it? Was such a delicious recipe and I can't find anything similar.
Thanks!

I would also love that recipe. I made it on Pesach this year and it was excellent.

smoms

Mon, May 19 2014, 9:07 pm

basement wrote:

Was it vinegar or lemon juice? I think I have the recipe, but's it's stored in my difficult to reach Pesach cabinet.

I might be wrong, this is off the top of my head:

2 onions sliced into rings
2 cups sugar
2? cups water
1/2 cup lemon juice
? tsp. salt

Saute sliced onion and sugar until dissolved. Add remaining ingredients and bring to a boil. Add fish and cook for 40? minutes.

INSPIREME

Mon, May 19 2014, 10:06 pm

Not sure if this is the salmon recipe you are looking for:

brown on a low flame 3 sliced onions and 3/4 cup sugar for 1/2 hour

add:
1/2 cup vinegar
1 1/2 cups water
4 cloves
1/2 tsp. salt
3 shakes pepper
2 bay leaves

when boiling, add fish fillets and cook for 30 minutes

basement

Mon, May 19 2014, 11:15 pm

Thanks so much for the replies! Smoms, your recipe sounds very familiar. definitely starts with onions and sugar (as inspireme's does too)- and I think it was lemon juice not vinegar like you said. If anyone out there has the exact recipe to complete what smoms already wrote, it would be amazing!

mfb

Fri, May 23 2014, 9:25 am

sbs wrote:

ok,
Tues nite

baked eggrolls w/ sauce

pastrami wrapped chicken
smashed potatoes
garlic roasted cauliflower

Wed day having over 3 couples with kids

mini blintz bites

pizza bubble ring
penne ala vodka
mini pizzas
spinach spaghetti pie
salmon
veggie, cheese skewers
salad
iced coffee

nougat ripple cheesecake
triple layered cheese squares
brittle cheese cups

Wed nite

smoky split pea soup w/ dumplings

corned beef
cabbage and noodles
broccoli kugel muffins

Thurs day

individual sushi salad

delmonico roast
pastrami stuffed shells
garlic mashed potato knishes
grilled veggie salad

haven't thought about extras, but will do some baking also

Do you have the recipe for pastrami stuffed shells and the eggroll with sauce thanks

allthingsblue

Fri, May 23 2014, 9:33 am

Without having consulted DH yet (who might be opposed to so much chicken!), here's my rough sketch of a menu:

Mains:
Cornish hens
Pastrami roast
Chicken nuggets with buffalo sauce
Chicken marsala

Sides:
Tomato basil pasta
Sweet potato pie (hopefully I'll find a good recipe)
Couscous with vegetables
Potato knishes
Stuffed mushrooms
Salads

Dairy:
Cheesecake
Cheese blintzes
Iced coffee

sbs

Fri, May 23 2014, 5:14 pm

mfb wrote:

Do you have the recipe for pastrami stuffed shells and the eggroll with sauce thanks

the pastrami stuffed shells is from overtimecook.com

the eggroll is sauteed onion, white cabbage, pastrami, salt and pepper in an eggroll dough
the sauce will probably be a mix of duck sauce, teriyaki sauce, mustard