Help with my menu for the shixas
- MSK Feb 27, 2008 09:51 AM
I currently live in Northern CA (grew up in NY) where Jewish and Deli food is considered "ethnic."
My women's group (mainly non-Jews) does a quarterly ethnic cooking "get together" (the guys arrive in time for the food to be served) and this time it's the foods that were a constant at my Grandmother's house. Most of the items they have never made or even had before.
I know it's a ton of food (especially carbs) but I wanted to cover all my bases....besides, what's a Jewish meal without leftovers?
Can you take a look at the menu and tell me if there is anything missing that I should add (to late to subtract anything)?
Middle Eastern App. plate with Hummus, Baba Ganoush, Smoked Salmon, etc.
Mini Potato Knishes w/mustard sauce
Matzah Ball Soup
Latkes with apple sauce
Stuffed Cabbage (Vegetarian style)
Dessert (rugeluch, mandelbrot, Hamentashen, babkah, etc.)
Remember, these are common items in the East but out here...it's exotic!
This looks wonderful as jfood types and salivates at the same time. But it looks too healthy to be traditional Jewish (guess it's the NoCal influence). You gotta have some shmaltz somewhere.
Since they already rejected the CL (off with their heads) jfood would recommend a good roasted chicken but leave all the fat on the bird. Then place on a rack with some sliced potatoes underneath to soak up the good juices that the bird release duringthe roasting. Just do not tell them why you made the absolutely best tasting potatoes (jfood is partial to sweet potatoes these days) they ever tasted.
If you really want to scare them, make a jello mold.
Mazel Tov on bringing your friends into the 19th century.
Then you must get to Sammy's Roumanian in NYC, order the chopped liver appetizer, and they will bring a container of schmaltz, pour some in mix it up and serve. Yum yum
Mayber jfood should have said red jello mold. Red was for jewish and green was for non-jewish households in jfood's neighborhood growing up.