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Sukkos 2014/5775
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SS6099




 
 
    
 

Post Sat, Sep 27 2014, 10:05 pm
Now that Rosh Hashana is over, time to start thinking about Sukkos.... I am having company and no menu yet Sad
Please share your ideas!
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MaBelleVie




 
 
    
 

Post Sat, Sep 27 2014, 10:40 pm
Oh nononononononono
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sunny90




 
 
    
 

Post Sun, Sep 28 2014, 8:26 am
I'm going to be at parents/ILs for most of the meals, so I kind of feel like I'm "cheating" a little bit, but I'm helping out with sides and desserts.
Two things that I'm planning on making are the spinach potato knish in Relish and the honey apple braid from Family First.
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ra_mom




 
 
    
 

Post Sun, Sep 28 2014, 11:00 am
We start each meal with challah, dips, gefilte fish or salmon.

This menu is still subject to change.

Wednesday evening
Hearts of palm salad
Glazed dark chicken roast
Garlic orzo with peas
Steamed broccoli spears
Poached pears

Thursday afternoon
Caesar salad
Roast beef and gravy
Parsley baby red potatoes
Garlic asparagus
Strawberry pastry cups

Thursday evening
Avocado dressing salad
Glazed corned beef
Cabbage and noodles
Snap peas and carrots julienne
Ice cream with granola and sliced peaches

Friday afternoon
Leftovers

Friday evening
Challah
Dips (chrain, babaganoush, humus, tomato dip, marinated eggplant)
Gefilte fish
Lemon garlic salmon
Balsamic vinaigrette salad
Chicken soup with zucchini noodles
Rib steaks with pesto inspired parsley sauce

Shabbos afternoon
Challah
Dips (chrain, babaganoush, humus, tomato dip, marinated eggplant)
Gefilte fish
Salmon persillade
Garden salad
Broccoli kugel
Egg salad
Cholent
Cold cuts

Wednesday evening
Creamy garlic dressing salad
Turkey timbales
Roasted fingerling potatoes
Brussel sprout poppers
Baked apples

Thursday afternoon
Chef salad
Balsamic glazed corned beef
Crumbed bow ties
Sesame green beans
Banana chocolate parfaits

Thursday evening
Grape tomato salad
Slow roasted Cornish hens
Two-toned pattypan squash
Jeweled quinoa salad
Chunky ambrosia

Friday afternoon
Leftovers

Friday evening
Pepper salad
Chicken soup with chicken matzah balls
Skirt steak salad

Shabbos afternoon
Out


Last edited by ra_mom on Sun, Oct 05 2014, 9:28 pm; edited 3 times in total
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Raisin




 
 
    
 

Post Sun, Sep 28 2014, 11:39 am
I often do soup for the night meals since it can be cold outside.
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aqua1




 
 
    
 

Post Wed, Oct 01 2014, 6:14 am
ra_mom, how do you make zucchini noodles?
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SS6099




 
 
    
 

Post Wed, Oct 01 2014, 6:49 am
aqua1 wrote:
ra_mom, how do you make zucchini noodles?


There was a recipe in thie RH Yated that looks great:
6 zucchini, cut in thin strips (either julienned or with a mandolin). Toss with 2 tsp salt and let drain for 1/2 hour. Then boil in pot of water for one minute
Heat 2 T oil. Add one clove minced garlic and cook 5 minutes. Season with salt and pepper.
Yum Smile
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SS6099




 
 
    
 

Post Wed, Oct 01 2014, 6:51 am
So far I made a huge pot of vegetable soup with nokerlach (egg drops), chicken pastrami roll ups, minute roast, pinwheel potato knishes, and deli roll.
I need side dishes ideas. Anyone?
And then I could formulate a menu.....
Thx!
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honey




 
 
    
 

Post Wed, Oct 01 2014, 8:23 am
SS6099 wrote:
So far I made a huge pot of vegetable soup with nokerlach (egg drops), chicken pastrami roll ups, minute roast, pinwheel potato knishes, and deli roll.
I need side dishes ideas. Anyone?
And then I could formulate a menu.....
Thx!

Could I get the recipe if chicken pastrami roll and pinwheel potato knishes? Tia
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Pineapple




 
 
    
 

Post Wed, Oct 01 2014, 8:37 am
aqua1 wrote:
ra_mom, how do you make zucchini noodles?


julliene peel

I heat a little oil in pan add zucchini then mix till soft on med-low flame add salt and serve
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ra_mom




 
 
    
 

Post Wed, Oct 01 2014, 8:47 pm
aqua1 wrote:
ra_mom, how do you make zucchini noodles?
It is quite simple. For chicken soup I do this, as shown in Ami this past week:

Using a good quality julienne peeler (such as OXO), cut (the remaining) 2 zucchinis into long strands. Continue peeling julienned strips until you reach the center seeds. Discard remaining zucchini (or reserve for "Matzah" ball recipe).
Add the julienned zucchini strips to the soup and simmer for 3-4 minutes or until they have softened and are no longer crunchy. Serve immediately so that the zucchini noodles do not become too soft.

Alternatively, to prepare the noodles before Shabbos or Yom Tov, sauté the zucchini strands in 1 teaspoon of olive oil for 2 minutes in a non-stick pan, in batches as necessary. Store the sautéed zucchini in the refrigerator. Allow to come to room temperature before serving. Add the noodles to each bowl of hot chicken soup.


Last edited by ra_mom on Wed, Oct 01 2014, 8:52 pm; edited 1 time in total
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Maya




 
 
    
 

Post Wed, Oct 01 2014, 8:52 pm
r_amom, your menus are incredible! I usually make the same few things for a few of the meals, and change it up a little for the rest of them. I'll be taking some inspiration for side dishes from this list.
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ra_mom




 
 
    
 

Post Wed, Oct 01 2014, 8:52 pm
Maya wrote:
r_amom, your menus are incredible! I usually make the same few things for a few of the meals, and change it up a little for the rest of them. I'll be taking some inspiration for side dishes from this list.
Thanks Maya Smile
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mfb




 
 
    
 

Post Wed, Oct 01 2014, 9:21 pm
Ra mom your menu sounds delish. If you happen to have time can you post these recipes. Thanks
Roast beef and gravy
Glazed corn beef
Two-toned pattypan squash
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sbs




 
 
    
 

Post Thu, Oct 02 2014, 8:00 pm
so here's my menu so far...

day meals we have company, a family by each one, and night meals we have a single guy, our family alone is small...

all meals start with challa, dips, and salads - tabboulleh, avocado, green bean, hop/baby corn, and maybe some others

Wednesday night
smoked split pea soup w/ dumplings
stuffed capons
potato knishes
roasted vegetables
apple kugel
babka pudding

Thursday day
sushi salad w/ salmon/kani roll
minute steak roast
grilled dark cutlets
doughless potato knishes
pumpkin muffins
lettuce salad
peanut butter pie

Thursday nite
zucchini soup w/ knaidlach
corned beef
cabbage and noodles
broccoli kugel
apple kugel
babka pudding

Friday day
wonton salad
delmonico roast
stuffed capons
carrot muffins/broccoli kugel
garlic lukshen kugellettes
lettuce salad
chocolate toffee pie

eating out on shabbos

Hoshana Rabba
probably make fresh food, like roasted chicken, hasselback potatoes, lettuce salad

Shmini Atzeres night
butternut squash soup
roasted stuffed whole chicken
falafel cigars
Israeli salad

Shmini Atzeres day
sweet potato/pastrami puffs
rib eye roast
grilled cutlets
cauliflower leek souffle
pastrami orzo
carrot muffins
lettuce salad
parve cheese mousse

Simchas Torah night
smoked split pea soup
leftover chicken and/or meat
potato kugel deli roll
snap peas/mushrooms

Simchas Torah day
spicy center meat loaf
corned beef
stuffed cabbage
two tone lukshen kugel
lettuce salad

friday night
gefilte fish
leftovers

[u]shabbos [/u]day
gefilte fish
liver/eggs
cholent

I also have toffee crunch, rice krispy treats, sprinkle cookies, muddy buddies, caramel cake, mocha cake, smores cake, honey cake in the freezer for munching
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bigmomma




 
 
    
 

Post Thu, Oct 02 2014, 8:35 pm
sbs Can you please post recipe for babka pudding? Thank you!
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sbs




 
 
    
 

Post Thu, Oct 02 2014, 8:54 pm
I don't have the recipe,

cuz after I made it and tasted it,

I didn't think I would make it again so I threw it out,

it's basically a babka ripped up and soaked in soy milk, coconut milk, eggs, and sugar,

then baked,

it wasn't exactly my taste

maybe someone else has the recipe, it was ripped out from one of the magazines
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ra_mom




 
 
    
 

Post Thu, Oct 02 2014, 9:00 pm
mfb wrote:
Ra mom your menu sounds delish. If you happen to have time can you post these recipes. Thanks
Roast beef and gravy
Glazed corn beef
Two-toned pattypan squash

Roast Beef and Gravy
(I thicken the cooking liquid to make a nice gravy to pour over the roast when I serve)
http://imamother.com/forum/vie.....eckle

Gazed Corned Beef - Gourmet Glatt
3 lb. pickled 2nd cut brisket
1 cup water
1 cup dark brown sugar, packed
3 Tbsp balsamic vinegar

Rinse roast well. Arrange in 9x13 pan. Pour water in the pan. Sprinkle brown sugar on top of roast and drizzle with balsamic vinegar.
Cover pan tighly and bake in oven preheated to 400 for 3 hours.

Roasted Pattypan Squash-this week's Ami
1 pound yellow pattypan squash
1/2 pound green pattypan squash
1 teaspoon olive oil
3/4 - 1 teaspoon kosher salt

Preheat oven to 400° F.
Wash and dry the pattypan squash. Place the squash in a large bowl and drizzle with olive oil. Mix well until coated and transfer to a baking sheet.
Roast uncovered for 20 minutes.
Sprinkle with kosher salt.

Yield: 6 servings
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chaya35




 
 
    
 

Post Thu, Oct 02 2014, 9:22 pm
ra mom I always make this corned beef but do it with the light brown sugar and its delicious. Would you know what the difference in taste if I use dark brown sugar?
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ra_mom




 
 
    
 

Post Thu, Oct 02 2014, 10:07 pm
chaya35 wrote:
ra mom I always make this corned beef but do it with the light brown sugar and its delicious. Would you know what the difference in taste if I use dark brown sugar?
It has a more concentrated flavor of molasses.
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