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comments on mostly cold 1st day Rosh Hashanah lunch

j
jerirl Sep 15, 2009 12:31 PM

Hi all. I am having company for first day RH. Given that it's on Shabbat this year, I was planning on a mainly cold meal. Looking for some comments and ideas. Note - one of the guests is a vegetarian.

Here's the tentative menu

apples and honey
wine, grape juice, challah
matzo ball soup
salad
cold roast turkey (Looking for some kind of marinade or dressing to jazz this up.)
tofu salad for vegetarian
sesame noodles
assorted relishes (olives, hearts of palm, carrots, celery)
fresh fruit
honey cookies

Thanks for your thoughts.

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  1. k
    Kosher Critic RE: jerirl Sep 15, 2009 01:22 PM

    Sounds like a very tasty meal. My only comment is that on shabbat, heating soup is halachically problematic. Might I suggest a gazpacho?

    4 Replies
    1. re: Kosher Critic
      d
      DeisCane RE: Kosher Critic Sep 15, 2009 01:34 PM

      Crockpot?

      1. re: Kosher Critic
        a
        avitrek RE: Kosher Critic Sep 15, 2009 01:34 PM

        I don't know what jerirl is doing, but my plan is to put a soup in my crock pot on Friday afternoon.

        1. re: avitrek
          queenscook RE: avitrek Sep 15, 2009 08:00 PM

          I thought I had responded to this, and don't know if the moderators found something objectionable or if actually didn't post it. Anyway, I will say that for RH I'm making a classic chicken soup, and planning on serving it on shabbos day, which, in fact, I do every week (well, it's rarely chicken soup, but it's always some kind of soup). I don't really understand why no one else seems to do this; it stays perfectly well on a regular blech, with no need to reheat.

          I traditionally make chicken soup on yom tovim, and almost anything but on shabbos, ex: split pea soup, black bean soup, etc. Only in the summer do I depart from this; I still make soup, but it's often a cold soup: gazpacho and fruit soup are the two I make most often.

        2. re: Kosher Critic
          p
          peanutgallery7 RE: Kosher Critic Sep 15, 2009 04:06 PM

          there are different minhags regarding this. my husgands family is yemenite, and they are permitted to re-heat a liquid.

        3. c
          cheesecake17 RE: jerirl Sep 15, 2009 02:40 PM

          I like the idea of the menu, but I would also recommend gazpacho. Not sure where you're located, but in NY it's going to be kinda warm out this weekend.

          Instead of serving apples and honey, why not make a salad incorporating those ingredients? An arugula salad with apple chunks and a honey/miso dressing would go well with your menu, and is also good for the veggie in the group.

          For the roast turkey- I would serve it in slices with a sauce on the side. I once had a cranberry thyme sauce on turkey that was great. Maybe you can google a recipe?

          1 Reply
          1. re: cheesecake17
            d
            DeisCane RE: cheesecake17 Sep 15, 2009 02:53 PM

            Warm? My forecast calls for highs in the mid-to-upper 60s. That's not warm to me for mid-Sept!

          2. a
            azna29 RE: jerirl Sep 15, 2009 03:02 PM

            Jacques pepin has a recipe for a rottiserie chicken salad with a vinegrette. You might google that.

            1. weinstein5 RE: jerirl Sep 15, 2009 05:40 PM

              We are doing something similar but for the warmth I will be putting up a Cholent for shabbos lunch - with a little extra brown sugar to make it sweeter than normal -

              2 Replies
              1. re: weinstein5
                m
                MartyB RE: weinstein5 Sep 15, 2009 06:43 PM

                I got so hung up on thinking Rosh Hashanah that I forgot that it is shabbos as well - Cholent, why didn't I think of that! Thanks.

                1. re: MartyB
                  weinstein5 RE: MartyB Sep 16, 2009 09:11 AM

                  no problem - did it last year with RH being a bit later worked out bautifully - crisp fall day - I am hoping for a repeat performance this year -

              2. s
                shoelace RE: jerirl Sep 15, 2009 09:18 PM

                kens has a dressing, called asian something thats really great on a cold turkey sandwhich, so it would probably be really good on the cold roast turkey, its got a sesame peanut-y taste, but its either non-fat, or very very very low fat, something i notice bc it doesnt get that weird slimy texture in a cold sandwich, and if i container it to through on a salad it doesnt get weird and separated

                it also would go well with the rest of your menu

                a note on your sesame noodles, can u tell us how u make them? the recipe ive used has scallions, which makes them taste funny the next day, which is annoying bc i like to make huge containers of that kind of stuff and use them all week, id love anotehr recipe

                2 Replies
                1. re: shoelace
                  b
                  Bzdhkap RE: shoelace Sep 16, 2009 04:52 AM

                  I usually prepare my Sesame Noodles, but add the scallions right before I'm ready to serve the dish.

                  1. re: shoelace
                    v
                    vallevin RE: shoelace Sep 16, 2009 05:28 AM

                    Shoelace....same here, I add the scallions right before hand.

                  2. c
                    cappucino RE: jerirl Sep 16, 2009 05:51 AM

                    We're serving sweet and sour tongue cold. I will say, though, that it was mighty expensive (12.49 a pound).

                    2 Replies
                    1. re: cappucino
                      j
                      jerirl RE: cappucino Sep 16, 2009 07:11 PM

                      Wow, that's quite a response. Thanks for all the ideas. Comments on your comments.

                      Yes, the soup will be in a crockpot.
                      My sesame noodles has sesame seeds, garlic, rice vinegar, soy sauce, hot sauce and scallions. Never thought to add the scallions at the last minute. Good idea.
                      Cranberry thyme sauce sounds great. I googled some, but didn't see a recipe I really liked. Maybe I'll experiment or maybe try that another time. Anyway, it reminded me I should buy some cranberry sauce.
                      Here's a link to another recipe I'm thinking of trying. Sounds similar to the Ken's dressing. I would just make the dressing.
                      http://www.recipezaar.com/Bobby-Flays...

                      Do you think it would be better to marinate some of the turkey in the dressing above or a vinaigrette or just serve a dressing on the side?

                      Shana Tova to all.

                      1. re: jerirl
                        g
                        GilaB RE: jerirl Sep 16, 2009 08:13 PM

                        I'd probably dress it shortly before serving, unless you know that you have picky eaters or spice-phobes who would prefer it undressed. In that case, serve it on the side. That dressing sounds great!

                    2. l
                      liss10 RE: jerirl Sep 17, 2009 10:58 AM

                      Since you have a vegetarian guest and Rosh Hashana will be on Shabbat, I thought I'd suggest a vegetarian cholent. I make it every week for my daughter (who does not eat meat) but my whole family prefers it to regular cholent. I sauté onions and garlic and add beans, chickpeas, barley, potatoes, spices, and a squirt of honey.

                      5 Replies
                      1. re: liss10
                        z
                        zsero RE: liss10 Sep 17, 2009 02:52 PM

                        Try adding prunes next time, and see how you like it. My grandmother AH's cholent was pareve, with prunes substituting for meat.

                        1. re: zsero
                          l
                          Lissy63 RE: zsero Sep 18, 2009 07:23 AM

                          I will be making a chulent as well. Has anyone ever made a potato kugel in their chulent using a crockpot? What do you wrap the kugel in?

                          1. re: Lissy63
                            a
                            avitrek RE: Lissy63 Sep 18, 2009 07:29 AM

                            I've never made a potato kugel, but I have put an already cooked potato kugel in the chulent. You can either wrap it in aluminum foil or leave it unwrapped. Either way, put it on top of the chulent and it will absord the chulent flavor while being able to pull it out to serve.

                            1. re: avitrek
                              weinstein5 RE: avitrek Sep 18, 2009 09:04 AM

                              I think it would be similar to what I do by putting a kiske on top of the cholent -

                              1. re: weinstein5
                                berel RE: weinstein5 Sep 18, 2009 01:03 PM

                                we've done both. both are winners

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