comments on mostly cold 1st day Rosh Hashanah lunch
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
cold roast turkey (Looking for some kind of marinade or dressing to jazz this up.)
tofu salad for vegetarian
assorted relishes (olives, hearts of palm, carrots, celery)
Thanks for your thoughts.
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.
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?
Jacques pepin has a recipe for a rottiserie chicken salad with a vinegrette. You might google that.
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
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.
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.
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.