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Need advice- Shabbas dinner

Ok I invited some friends for a Shabbat dinner at some point and of course hd to start planning my menue RIGHT THEN. My issue is I will normally cook on Friday night(I know, I know I shoukldn't but I have no issues with it)
I'd rrally like to make something that Friday afternoon (or even Thursday night) and just need to keep it warm in the oven until we can all sit down to eat.
I though of a chicken dish and need suggestions on what can sit in a warm gas oven for a while before we eat. Any suggestions other than roast chicken, which I am not a huge fan of? It can be fancy, yet semi easy please. My friend is a fab cook and I want to impress everyone.
So please help!

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  1. Coq au vin

    use chicken fat, don't stint on wine (just let it cook down), don't worry about the smoked meat, though, if you like you can add some smoked turkey

    1. If you want to hold something in the oven make something that is served wet. Easy to make and hold Chicken Cacciatore. Uses parts and no need to have to carve just before serving.
      Old standby from the 70s, Apricot chicken. Mix 1 jar apricot preserves, i bottle cheap Russian dressing, one envelope instant onion soup mix. Drege chicken parts in the mix. Place pats in roasting pan, cover with leftover mix, set the oven for 325F and forget about it. anytime after 1hr is fine and it can for up to 3 hours without drying out. It actually tastes better the longer you let it go.
      Mex necks and balls.....take a 3qt pyrex dish and fill bottim with chicken necks, chicken wings and raw beef meatballs. Cover with 1 large jar Gold's Mild salsa. Bake 1 1/4 hour at 325F...serve with rice

      all of these are very easy

      1 Reply
      1. re: bagelman01

        Thanks so much- I did think of Apricot Chicken on my own- thanks for the vote of confidence. The best part is my husband likes it and it reminds me of my late mom - she used to amke it too, which is a wonderful bonus!

      2. Some other chicken choices would be oven fried chicken,or 40 clove garlic chicken (http://www.foodnetwork.com/recipes/al...) - both can be made thurday night and reheated -

        35 Replies
        1. re: weinstein5

          Never made oven fried chicken but have atleast heard of it. I liked the recipe for the 40 clove chicken- that helps determin dessert too- nice/fancy parve mints:)

          I love these suggestions- any others? I am not limited to chicken but do draw the kine at brisket. I told my husband I will never, ever make him one-I dont like it:)!

          1. re: ThePrettypoodle

            You don't like brisket, but do you like corned beef?

            I like to take a small corned beef, wash it well/soak for 2 hours changing the water every half hour. Then take a roasting pan with a broiling cover (to let fats drain thru) layer 1/4" sliced white potatoes on the pan (not touching each other). Heat a 12 ounce jar of Apricot preserves or Saucy Susan or Dai Day Duck Sauce and brush the entire corned beef. Place on the sliced potatoes and slow roast for about 2 hours at 325F (2-3lb corned beef). Roasted Apricot Candied Corned Beef. A great main course, not like deli.
            Serve with a hot potato salad-vinegar based and oven roasted Brussel Sprouts.
            The potatoes are not really for eating, they are there too draw out excess salt.

            1. re: bagelman01

              I'm quite the fickle poodle:) Your recipe sounds yummy thoguh and may require me picking my husband up off the florrif I even suggest it:) Wanna help me pick him up?:)

              1. re: ThePrettypoodle

                It would be an excuse for a trip back to Philly.

                More than 40 years since I started at Wharton..................

                Other easy wet oven meals that hold and are simple to serve:

                Stuffed Peppers
                Stuffed Cabbage
                Individual Meat Loaves (use beef, veal, turkey or chicken) shape like large gefilte fish patties and bake in a tomato cooking sauce. Make sure to cut up a 10 ounce package of white button mushrooms into the sauce

                Or if you want chicken that looks lovely on the plate. Buy the smallest whole birds you can get (such as Empire Rock Cornish Broilers) split into halves lengthwise. Make a stuffing ball, or rice pilaf or barley or seven grain mix (chop some canned mushrooms into the mix for moisture. Place the stuffing ball into the ribcage cavity, place flat on a 1/2 sheet pan, season with garlic powder, paprika and parsley flakes. Bake at 325F for about 1hour. Plate 1/2 bird per person with fresh asparagus (you can make a foil pouch, add 2 ice cubes per pouch) and place in the oven with the chicken, they'll steam. or a root vegetable medley. No need for a potato as you have the stuffing.
                If you know your guests are big eaters, you can do this using 3-3.5 lb broilers or quarters, but it doesn't have that elegant look of a split bird

                1. re: bagelman01

                  We live in a lovely area- you can visit if you wish.

                  I ADORE this last idea and LOVE aspearagus too! Thanks! Now to get other stuff in order and have ut guests!

              2. re: bagelman01

                Do you roast it open or covered? I'm assuming the word roasted always refers to an open pan, but doesn't the meat get dried out?

                1. re: helou

                  open pan.............by slow roasting at a low temp-325F with the glaze in place it stays moist, and since the corned beef has been brined, then soaked by you to remove salt, it is very moist before cooking...
                  you should end up with a nice outer crust and very moist interior.

                  1. re: bagelman01

                    Do you mean a roasting pan with an insert that has holes in it?

                    1. re: cheesecake17

                      yes....such as a flat insert for broiling that lets the juices and fats run through into the pan. You can even use a wire grid such as used fro cake cooling, as long as the potato sloces don't fall through the slots.
                      the photo attached is not the one I use, but comes up quickly in Google images

                      1. re: bagelman01

                        Full confession: I used a disposable aluminum foil pan. Expected to throw the potatoes out as per Bagelman's instructions. Someone insisted that I serve them instead, they were soft and flavorful and eagerly consumed. The apricot-flavored cooking juices were delicious served over rice.

                        1. re: AdinaA

                          I understand you using disposable when cooking in someone else's kitchen. I usually am not making that small a corned beef that I would trust the disposable to support the roast.
                          Potatoes are my least favorite form of starch, which is why i don't try to salvage the underslices. I have caught my wife and daughters munching on them in the kitchen.........

                          I do love the apricot drippings on rice or couscous, or have mixed it with vinegar and bits of the corned beef for a warm salad dressing over spinach>>>a kosher adaptation of a warm bacon dressing, great for cold weather

                          1. re: AdinaA

                            How did it turn out ?
                            The few times I've cooked a roast in a disposable pan I felt like it took sooo much longer to cook

                            1. re: cheesecake17

                              AdinaA actually posted in the Sacher Torte Thread
                              Nov 9, 2013 12:36 PM
                              "The apricot corned beef was a big hit. And unbelievably simple. Thanx! I made it for Friday evening and served it hot. Delicious."
                              Further down in the thread she said she used the disposable pans.

                              Since this is a low temp, slow roast and the meat is on the top of the pan, not sitting directly on the hot metal, it should not take any longer to cook.

                              1. re: cheesecake17

                                I use disposeable pans almost all of the time for my roasting and baking. My food always cooks quickly. I do use confection all the time except on the chaggim when I cannot use the convection mode on my ovens. However, I do realize that in the regular bake mode I use on the chaggim, the food does take an extraordinarily long time to cook. Next chag I will try using real cookware. I never thought about a relationship between disposeable pans and cook time.

                                1. re: susiejane

                                  I use disposable pans for certain things. (Like roasting string beans and reheating food). But to cook I prefer real roasting pans. Maybe there is a difference, maybe it's just me!

                                  Sometimes scrubbing the pan/pot is worth it. Sometimes it makes more sense to use a disposable and throw it away.

                                  1. re: cheesecake17

                                    There absolutely is a difference. A regular roasting pan will help you distribute the heat and avoid scorching and burning the contents.

                                    If I am making a cholent in the oven, or a meat with a tomato based sauce, or potting shhort ribs, etc. i want to use an enamel on steel roasting pan (those black speckled pans, like a bubbe pot for soup). If you burn a bit on the bottom, the burn stays there, the burnt taste doesn't contaminate the entire dish. And these are much eaier to clean than stainless or aluminum if food stocks, burns or dries out on the pan.

                                    1. re: bagelman01

                                      Those are my favorite roasters. I have a whole bunch and I love cooking in them .

                                      I've also been using my Dutch oven a lot recently. Used it this shabbat for a roast (with red wine & rosemary) and it was a hit

                            2. re: bagelman01

                              Thanks, that's what I thought.
                              Have several roasting pans but none with the insert. I'll rig one with a disposable insert. (Less cleanup too! :)

                              1. re: cheesecake17

                                Every time I've bought an oven or range, there's been one of these roasting pans with broiler insert included. Owning rental properties, I probably get 2 or 3 a year. I don't provide them to the tenants, as they'd just get packed up with their pots and pans when the move out.
                                The only thing I use them for is the corned beef or short ribs, where I want the fat to drip away.
                                I do all my broiling/grilling outdoors, even today in the snow...

                                1. re: bagelman01

                                  I have been looking to replace my double Shabbos mode wallovens. As I have been dealing with repeated power failure messages for months. I am surprised to note that in researching ovens online, many no longer come with the broiling pans, surprising to me for items retailing in the $ 2500-3500 range. that is certainly not a deciding factor in my choice as I have at least 4 sets in my cabinets from previous purchases. I only use them when roasting ducks, although I now will use them for my glazed corned beef. I use pineapple juice, brown sugar and mustard powder for my glaze,

                                  1. re: susiejane

                                    I don't have Shabbos mode ovens, but commercial Viking ovens in the main kitchen. Which didn't come with the broiling pans. The Pesach Kitchen has two Thermador wall ovens that came with pans, and the upstairs kitchen in the kids suites has a Whirlpool electric range that came with the pan. (I know this sounds like a bit much, but my wife is a builder/designer and our home is her portfolio/showroom, 19 rooms and still expanding).
                                    The typical $400 Hotpoint electric ranges I buy for my rentals come with the pans. Seems that cheaper ranges have the pan as a selling point, while expensive ovens and ranges are marketed to people who would have their own upscale cooking equipment and not use the freebies.

                                    I am familiar with the glaze recipe you use, but as I'm allergic to mustard I never use it. There are mustard seeds in the pickling spice mix I use to make the corned beef, and I triple soak and wash the corned beef well to make sure they are all gone before I cook.

                      2. re: bagelman01

                        I asked the following in the other thread in which this is mentioned, but no one answered there. Would appreciate an answer, if possible, from AdinaA or bagelman.

                        To repeat:

                        I tried it this Shabbos, and we didn't really like it. The meat was pretty chewy, and not really as tender as I thought it would be. Is there a special cut I should be looking for? I just bought something labeled "corned beef."

                        1. re: queenscook

                          I bought quite an ordinary corned beef all wrapped in plastic form the quite ordinary kosher grocer in the town where I was visiting family. I don't remember the label, glatt, certainly, (also the roof was the hechscher, so I wasn't paying particular attention) but it was nothing high-end or special. As described above, I put it on the layer of potatoes in a disposable aluminum roasting pan, not on a rack. This would have led to a moister roasting experience for the corned beef (which weighed several pounds). The juices produced by the potatoes, beef and apricot preserves were significant. They did not cover the beef, but the lower part may have been oven-braising in cooking juices. It was a low-end oven in a student rental apartment. Also, I "interrupted" the cooking process for an hour or so at one point to bake something else in the small oven. Plus I was distracted by many things that day, I had picked this as an easy recipe and was not paying much attention to the precise time the beef was in the oven.

                          The meat was lovely. Tender, moist, very popular. (somewhat salty, well, corned beef, after all) The small amount that was left over was eagerly eaten cold before bedtime motzei Shabbos.

                          1. re: queenscook

                            #1 it should be corned beef brisket. I wouldn't corn or pickle other cuts (with the exception of a boned rolled roast or a tongue). For this application the first cut lean is best. The deckle would be chewy. If your used corned beef brisket, even 2nd/deckle cut and found it pretty chewy than my educated guesses are:
                            a. the meat was undercooked
                            b. you sliced with the grain, not against the grain. If you had a piece with both 1st and second cut, you should separate before slicing as the grain runs different directions.
                            c. you sliced too thick a slice
                            d. the meat wasn't that good a quality.

                            As an old timer from the deli/catering trade, I pickle my own corned beef, tongue, etc. so can't speak for which brand of prepack kosher corned beef is best. You really have to trust your butcher and speak to hiom about what you plan to make when choosing meat. Yes a knowledgeable butcher is the key, not just buying what's put out in the big self-serve markets where the clerks have no clue.

                            1. re: bagelman01

                              Thanks to both for your replies, though it still leaves me wondering. My meat was a 3.3 pound corned beef brisket; I believe it was first cut. As Adina did, I made it in a disposable pan, with slices of potatoes below. I sliced against the grain (in fact, just to make sure, I tried one slice in the other direction, but I could tell that was wrong). The slices weren't overly thick, though I suppose I could have gone a tiny bit thinner. As for quality, that I just don't know. Next time I will ask the butcher; they are actually pretty knowledgable at Seasons, where I bought it.

                              Now, I will say, that after having it Friday night, I left it on the blech as an option for lunch. Although the edges looked very dried out, the center was actually more tender and tasty than it had been at night, so perhaps there is something to the possibility of it being a bit undercooked, though it had been in the oven for over two hours initially, and then another hour plus before transferring it to the blech.

                              I'll give it another shot sometime in the future.

                              1. re: queenscook

                                QC...as this is a slow roast low temp recipe, for an item that is usually boiled to tenderize, your initial 2 hours for a 3.3 lb piece was just too short a cooking time.

                                As I have stated previously, I don't use the disposable aluminum pans for roasting. They don't hold the heat as well as a 'real' roasting pan, lead to uneven cooking and can actually cause recipe cooking times to vary.

                                Cooking is not an exact science, most of us here are not novice cooks and after making a cut of meat a few times can tell with a feel or prod (or inserting a skewer) what the resistance or doneness is.

                                Your statement about eating it the second time after its overnight on the blech convinces me that it was merely undercooked Friday Night, not an issue of the meat quality or cut.

                                1. re: bagelman01

                                  Yeah, the problem was I didn't have a lot of time to cook it. I had started it late and had to go to bed. I'm going to give it another shot this week, because I need an easy dinner to cook for this Shabbos again. I'll report back. Thanks for the help.

                                  1. re: queenscook

                                    another thing....
                                    you mentioned it was a bit salty (and corned beef is)
                                    This can be because of:
                                    1. the particular bring done by the processor
                                    2. not soaking and changing the water enough times before cooking. If using the same corned beef again, try one additional soak/rinse cycle
                                    3. placing the potatoes directly on the pan bottom, not on a rack and all the drippings/juices stay in contact with the meat

                                    1. re: bagelman01

                                      Wasn't me; I didn't mention anything about salt, nor did I find it particularly salty.

                                      1. re: queenscook

                                        I conflated your post and Adina's. Hard to read all this on a small screen in a hospital bed with low light and tubes criss crossing my field of vision...................

                                        1. re: bagelman01

                                          Hope you're on your way to recovery.
                                          Pomegranate has something called a "corned beef eye roast." Any idea what this is and if it can be prepared as your recipe?

                                          1. re: cheesecake17

                                            One can corn or pickle almost any cut of beef (it was the method of preservation before refrigerators were common), and in the old days (prior to 1980) when all we had were full service kosher butchers you could ask that they pickle any roast you chose when placing your order.

                                            That said, an eye roast is a much denser cut of meat, and thicker, than the first or deckle cut of brisket. It might stay too salty if cooked by this method instead of boiling and changing water several times in the traditional cooking method for corned beef. Also, it is a much leaner cut of meat than brisket and might be tough cooked this way. If it is less than 4-5 inch thick I might try it. If it is rolled/netted and 6-10 inches I'd boil it.
                                            Years ago my butcher would roll/net boneless shoulder roasts and I'd have them pickled. They were about 8 lbs. I'd oven roast high temp method as I would a roast beef and slice deli thin and serve cold on a platter with aufschnit and other delights for Shabbos lunch. I haven't made one in 30 years, and rolled beef has disappeared from the deli cases, as well. I might have to roll and pickle a shoulder roast this winter.

                                            1. re: bagelman01

                                              It was rolled & tied. If I have a chance, I'll go pick one up.

                                              I really appreciate your knowledge & expertise when it comes to meat.

                      3. beef bourginean or a pot roast. braised lamb shanks. braised veal roast. just about anything braised, really.

                        1. chicken with mango salsa on top (either storebought mango ssalsa, storebought salsa withe mangos slices on top or mixed in, or homemade salsa with mangos slced in )(put the salsa on top of the oven and cook

                          1. Order Lamb Baaaacon from anyone of the guys on this thread http://chowhound.chow.com/topics/847574 put it under your chicken skin....then do whichever recipe on this page speaks to you loudest. You can't go wrong.