- Esther Dec 8, 2004 07:19 AM
I am having a small Hanukah party--any suggestions for a menu? Of course we will be having latkes and applesauce!
But anything else you can think of would be helpful.
Unless you were looking for something fancy, I like to make a simple roast chicken (maybe with a compound butter under the skin?) and a green vegi (garlic and lemon green beans?) so that I can concentrate on frying the latkes. That takes enough focus that I like to keep the rest of the meal simple and mostly hands-off...
Don't forget the sour cream on those latkes.
We have done chicken soup, roasted chicken, a green veggie and a salad. All can be done before the frying begins.
I would keep them all in a 250-300 oven and then when you finish a round of latkes, you can put them in the oven to keep 'em warm while you are onto the next batch.
We try to make the meal accompanying the latkes pretty low fat - it would be nice if everyone didn't drop dead during the meal from fat overload (frying plus extra fat on chicken).
I like to serve a variety of middle eastern salads(taboulleh, hummus, babaghannouj), maybe some grilled or roasted veggies, and a big green salad. If I really had to serve a protein, I'd go with chicken or grilled fish. But honestly, when I eat latkes I'm not all that interested in meat.
Dessert should be light - fruity, maybe lemony - with home made truffles or something very intensely chocolate.
Just my latke-crazed opinion
We have an annual latke and champagne "cocktail" party. They go really well together.
In addition to the latkes (prepared a day or two early, frozen, warmed up in the oven) with sour cream and applesauce, we serve home-cured gravlax, braised brisket a la granny (prepared in advance, heated), and some purchased middle eastern salads. We use a warming tray to keep the brisket and latkes warm.
Quite low stress.
I just served standing rib roast to my in-laws at our party, with latkes and a few vegetables. (obviously not kosher!)
BTW, on the subject of latkes, after a year when I was frying up until the last minute, I found that making ahead and freezing works well (at least with my recipe.)
To reheat, thaw and lay out on parchment paper on a cookie sheet. Place in 375 oven until crisp.
what about bowls of matzoh ball soup to start out? also you could make brisket if you wanted, and you can even make it ahead of time and freeze.