Good Friday Menu Suggestions
Help me Chowhounders. I have decided to have friends over for dinner on Friday night and didn't even think about the fact that it was Good Friday. Any menu suggestions you can offer? I am not particularly familiar with foods that are served (or should not be) on this particular day so would welcome any help. Would prefer if I can make ahead or dishes that I don't have to watch too closely as I have a baby in the house and will be restricted to what I can do in between naps and feeding.
The traditional Good Friday meal is Gumbo Z'herbes http://www.chow.com/recipes/10906 made without meat or seafood.
As to your question as to which foods may be served on Good Friday, Catholics between the ages of 18 and 59 are obliged to fast on Good Friday. In addition, all Catholics 14 years old and older must abstain from meat on Good Friday and all the Fridays of Lent.
Seafood Gumbo makes a nice lenten dish for a crowd.
“Gumbo” is defined as a Cajun soup containing a roux, thickened with gumbo file. It usually contains a variety of meats and/or seafood, okra, and other ingredients &
seasonings, and is served over rice.
• 2 gumbo crabs and/or 1 cup shrimp shells from 1 pound shrimp
• ½ gallon water
• 1 small onion, cut up
• 2 ribs celery, cut up
• - stems from one bunch of parsley
• 1 teaspoon Creole Seasoning
1. Make the stock by bringing about a gallon of water to a light boil.
2. Add all the remaining stock ingredients.
3. Return to a bare simmer and cook for about 30 minutes.
4. Strain the stock and discard all the solids.
Note: If you don't want to make a stock from crabs and shrimp shells, make a gallon of stock with Knorr® Shrimp Flavored Bullion Cubes for a good substitute.
• 2 cups yellow onion, chopped
• 1 cup bell pepper, seeded and chopped
• 1 cup celery, thinly sliced
• 2 Tablespoons fresh parsley, finely chopped
• 3 cloves garlic, finely chopped
• ½ cup vegetable oil
• ½ cup flour
• ½ gallon stock plus water as needed
• 2 whole bay leaves
• 1½ teaspoons Creole Seasoning
• 1¼ teaspoons dried thyme, ground
• 1 pound (35-count) shrimp, peeled and de-veined
• 2 gumbo crabs, broken in half
• 1 14½ ounce can diced tomatoes
• 1 pint fresh whole oysters
• 1 10 ounce package frozen cooked okra
• 1-2 teaspoons filé powder
• 2 green onion tops, thinly sliced, for garnish
1. Assemble the chopped onion, celery, bell pepper, parsley and garlic for the gumbo; set aside.
2. In a black cast iron pot, heat oil over medium-high heat. Sprinkle in flour and, using a wire whisk, stir constantly until brown roux is achieved.
3. Once roux is golden brown, add onions, celery, bell pepper and garlic.
4. Sauté approximately 3-5 minutes or until vegetables are wilted.
5. Slowly add the stock, and all of the seasonings except the filé powder; mix thoroughly.
6. Raise the heat and bring to a boil, add ½ pound of the raw shrimp, crabs and tomatoes, then lower the heat, cover and simmer for about 30 minutes. Add water as needed. Stir to prevent scorching.
7. After 30 minutes, fold the remaining ½ pound of raw shrimp, the raw oysters, okra and the reserved oyster liquid into soup.
8. Simmer until the shrimp turn pink and the oysters start to curl, about 10 minutes.
9. Remove the pot from the heat and let the simmer die down, then add the filé powder and gently stir.
10. Let the gumbo stand in the pot for 5 minutes after adding the filé, then serve over a mound of boiled rice. Garnish with the sliced green shallot tops.
My preference is that food for Good Friday be simple. Extravagance on that day has always felt ill-timed to me, so simplicity is the watchword. Gumbo z'herbes is a Louisiana favorite, and might be a simple treat for your guests.
For me, fish is a necessary part of Good Friday so I might start with a bowl of cream of roasted garlic soup topped with parmesan fricco made the night prior and left in the fridge to meld. A simple pasta tossed with bottarga would come next followed by roast fish with a simply dressed salad of spring greens. For dessert, I would do something bitter and sweet: perhaps a custard (also made the night prior) with burnt caramel grapefruit segments.
This is an excellent recipe that I like to make in the spring, since it is so fresh-tasting. Use veggie broth in the place of chicken broth to keep it meat-free. I often serve with a roasted asparagus salad as a first course, and have also added cooked asparagus and/or peas to the sauce to get some green in there.
You can cook the salmon ahead of time and flake it, and make the sauce ahead of time, and then combine it all when you need it (I wouldn't mix the salmon in the sauce ahead of time, or the sauce could become too salmony):
1 medium onion, finely chopped (about 1 cup)
1 tablespoon olive oil
3 cups reduced-sodium chicken broth (24 fl oz)
1 cup heavy cream
1/3 cup vodka
1/2 teaspoon salt
1/2 cup chopped fresh dill
1 1/2 teaspoons finely grated fresh lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon coarsely ground black pepper
2 cups flaked broiled salmon
10 oz capellini (angel-hair pasta; about two thirds of a 1-lb box)
Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes. Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until sauce is reduced to 2 cups, 40 to 50 minutes. Remove from heat and stir in dill, lemon zest and juice, and pepper. Reserve 1/2 cup sauce, then add salmon to saucepan and cook over moderately low heat until fish is just heated through, 2 to 3 minutes.
While fish is heating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander. Return pasta to pot, then toss with reserved sauce and cooking water. Serve pasta immediately with fish and sauce spooned over the top.
Because Good Friday carries such profound religious meaning for Catholics, we like to keep the evening meal as simple as possible. No appetizer, no dessert, just a tasty and sustaining fish or pasta dish is all. It's the old Italian way of fasting before feasting on the Holiday. Perhaps, in your case, an artisinal bread with butter and a wonderful salad.... maybe fruit for dessert would be nice.