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easy to transport and festive

JackieR Sep 15, 2013 06:26 AM

I will be using someone's sukah several blocks away. Obviously I will go as simple as possible (no tureens carried through the street) but would still like meals to be delicious, festive, tasty and pretty. We will be using plastic implements so nothing tough to cut. And nothing soupy.


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  1. c
    cappucino RE: JackieR Sep 15, 2013 08:34 AM

    Multicolored stuffed peppers. If you cut the peppers lengthwise, they will sit nicely. A bit less sauce, but some sauce will be necessary. Stuffed acorn squash (a pareve play on Bobbie Flay's brown butter acorn squash recipe--I did that last year), stuffed chicken breasts (rolled around whichever stuffing you like)--would be dry and easy to transport. Lastly, rolled spinach knish using puff pastry. It bakes in a log and then you can slice it when you get there. Looks pretty on the plate.

    2 Replies
    1. re: cappucino
      4greatkds RE: cappucino Sep 15, 2013 12:01 PM

      Recipe please for the spinach in the knish / roll?

      1. re: 4greatkds
        cappucino RE: 4greatkds Sep 15, 2013 01:27 PM

        I will have to look for it. I've been staying away from puff pastry lately. I know I used two boxes of frozen spinach thawed and drained, some instant potato flakes (not sure how much) and onion soup mix. I add a bit of olive oil to the mix, mash it up. I brush some olive oil on two thawed pepperidge farm puff pastry sheets, spread the spinach mixture on the sheets, roll up jelly roll style and put two rolls on a greased pan. Brush the tops with egg and pierce the dough on top in a couple of places. Bake at 350 for about 45 minutes. Check it every once in a while to make sure it isn't too brown.

    2. m
      Miri1 RE: JackieR Sep 15, 2013 09:06 AM

      Spanikopita is easy to transport and looks nice with its crunchy, flaky top. Or apple cranberry kugel (like in Kosher by Design). Or maybe do a cream soupor gazacho, but put it in a nice bottle, like the clear plastic orange juice bottles. Tie a ribbon around the bottle's neck to make it pretty. Salads are nice, too. Make a big colorful one in a clear plastic bowl. Make mini quiches or kugels in muffin tins. I've made a whole side of baked salmon with herbed bread crumbs that transported well and looked pretty. Duchess potatoes are a bit of work but pretty and will robably travel well. A lot of baked pasta dishes travel well and do not need to be served piping hot- baked ziti, lasagna etc. Quinoa salad, rice salad or pilaf. Pasta salad.
      Dessert is easy. Cookies, bars, bundt cake. Slced fruit and berries. Avoid dessert with gobs of frosting as they can get very messy in transprt.

      1. c
        CloggieGirl RE: JackieR Sep 15, 2013 12:37 PM

        I'm a fan of eggplant rollatini and baked pastas. Multi-colored peppers and eggplant can add lots of fun color.

        For people who do want to do soup, I highly recommend getting one of those large containers with handles and a spout from Starbucks,Dunkin Donuts, etc. Soups stay insulated really well and chunky bits don't get stuck in the container. I always offer to pay and sometimes they charge a few bucks and sometimes the cashier just shrugs and gives it to me.

        1. g
          GilaB RE: JackieR Sep 15, 2013 06:06 PM

          Rather than suggest a menu, may I suggest some equipment instead? Your life will be much easier if you get a granny cart to transport your food and tableware. Real cutlery will be doable that way, too.

          5 Replies
          1. re: GilaB
            JackieR RE: GilaB Sep 15, 2013 07:10 PM

            Down six flights of stairs, up three flights to the shul and back down two flights into the back yard? Probably not. Manhattan....

            1. re: JackieR
              Miri1 RE: JackieR Sep 15, 2013 07:30 PM

              Bento boxes or tiffins. One for each guest. Pass them out as they walk up the stairs. LOL. Oy, you have a schlep! Good luck.

              1. re: Miri1
                JackieR RE: Miri1 Sep 15, 2013 07:39 PM

                Cute idea!!! Been thinking about bento boxes for seder too -- saw that somewhere. Chag sameach!

                1. re: JackieR
                  Miri1 RE: JackieR Sep 15, 2013 08:40 PM


              2. re: JackieR
                GilaB RE: JackieR Sep 15, 2013 07:46 PM

                Ah, I'm in Manhattan too, but on a lower floor. Good luck with it!

            2. j
              JackieR RE: JackieR Sep 15, 2013 07:11 PM

              Thanks to all for the great menu ideas!!!

              1. c
                CloggieGirl RE: JackieR Sep 15, 2013 07:45 PM

                I'm going to be doing this rolled omelet for Simchat Torah (breakfast for dinner): http://www.cookscountry.com/recipes/R...

                One of my guests is allergic to spinach, so I'll be doing something along the lines of peppers and mushrooms.

                1. a
                  ahuva RE: JackieR Sep 15, 2013 08:01 PM

                  chicken pot pie? stuffed cabbage/pepper? go chinese with wontons, lo mein, and dumplings? A big veal-and-sausage ragu? a fleishig lasagna? fried chicken?

                  1. c
                    cappucino RE: JackieR Sep 16, 2013 02:44 AM

                    Glad gallon ziplock bags. Or the larger size. I have been using it to store my salads in the fridge. You could make a bright, colorful grilled chicken salad or any other cold protein-based salad and store in big ziplocks, very easy to transport. Drop off a big festive bowl before Yom Tov (everyone is enticed by a big, colorful bowl--even plastic). You can either dress the salad right before you go or bring the dressing in a tupperware/or cheaper Glad airtight container. The crunchy stuff (tortilla chips/chinese noodles) can go separately.

                    1. j
                      JackieR RE: JackieR Sep 18, 2013 09:37 AM

                      Since you asked, ths is the final menu. Butternut squash roasted garlic soup./ (I know I said no soup but it's cold outside so I caved.) Turkey meatballs with black rice.Roasted baby peppers. Onion poppyseed muffins. Damson plum cake.

                      Chag sameach and be'tayavon!!

                      7 Replies
                      1. re: JackieR
                        shoelace RE: JackieR Sep 18, 2013 09:39 AM

                        recipe for the soup please?

                        1. re: shoelace
                          JackieR RE: shoelace Sep 18, 2013 09:48 AM

                          It is absolutely one of my favorites. Freezes great too!

                          Saute two chopped large yellow onions until slightly golden at edges.

                          Add two packages cubed fresh butternut squash ( 8-10 cups.) and stir

                          Add 1 tsp finely minced fresh sage (I don't measure -- say, three leaves, minced any which way) and a box of vegetable broth plus water to cover the veggies -- probably an additional 2-3 cups. (I use the Imagine broth.)

                          Cook until the squash is quite tender.

                          In meantime, cut tops off two heads of garlic and roast, drizzled w olive oil and wrapped in foil. (You want them to stay moist) until soft. By this time the squash will be soft too. Squeeze the garlic cloves into the soup and puree with stick blender. Season with salt and pepper to taste. Makes 3 qts.

                          Let me know how you like it.

                          1. re: JackieR
                            cheesecake17 RE: JackieR Sep 21, 2013 05:16 PM

                            Very similar to a soup that I make, but I use frozen butternut squash

                        2. re: JackieR
                          Miri1 RE: JackieR Sep 18, 2013 09:48 AM

                          Sounds good! I'm curious about those onion poppyseed muffins... Chag sameacj!

                          1. re: Miri1
                            JackieR RE: Miri1 Sep 18, 2013 12:28 PM

                            I didn't answer earlier because I wasn't sure how they turned out right out of the oven. But I just tried another one now that they are cooled and they are actually delicious.

                            It's the recipe on chowhound for onion poppy seed quick bread but I made it in muffin tins (it made 10). I upped the salt a little and used olive oil. I think they would be even better dairy and divine with some feta added. Also thinking a crispy topping for next time. Something like a salty savory streusel (with feta??)

                            1. re: JackieR
                              Miri1 RE: JackieR Sep 18, 2013 03:37 PM

                              Both recipes soubd amazing and I'm missing my own kitchen right now because I would have made both! But it will be something to look forward to when ai eventalltpy leave (sob) New York and go back to LA. Thanks for posting. Chag sameach!

                              1. re: JackieR
                                cheesecake17 RE: JackieR Sep 21, 2013 05:17 PM

                                I'm going to try this!!! Thanks!

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