Evening Open House Menu Help
legomom23
4 months ago
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Need menu help for Kosher house guests...
Comments (5)The others are correct; not all Jews keep kosher, and even those that do vary in degrees of strictness anyway. For example, some would eat any tortilla or any cheese; some would only eat packaged foods that had a kosher certification. If they accepted your invitation, you can be confident that they are not the strictest even if they do keep kosher. You are probably safest simply avoiding any meat products. People who keep kosher are usually more relaxed about dairy products than meat. For example, your fajita menu would be okay - IF you have kosher meat, not meat from the supermarket, and IF they don't care that you aren't using kosher utensils and dishes. But I think that most people who do keep kosher but who would accept an invitation to stay in someone's home would probably eat anything vegetarian or fish (but only kosher fish like tuna, sole, salmon, trout, etc. -- no shellfish, catfish, or scale-less fish like eels and squid). The only way to know is to ask, though. If you feel uncomfortable asking about kashrut, you can just ask if there are any food restrictions (with that many people, there are bound to be allergies, too!). Personally, I think your challenge is not food, but SIX KIDS! You are really nice to do this....See MoreMenu help, please...complications!
Comments (21)Well, Sandy, welcome to the Cooking Forum, I hope you enjoy it here, as well as enjoying your new kitchen. The brined pork roast recipe is mine, well, it's actually a Cooking Light recipe, but it's become one of my favorites. If I were going to try to hold it in the crockpot, I'd either skip the apple cider reduction, or I'd make extra marinade to warm the pork in so it didn't dry out. Maybe undercook it a little or even cook it completely in the crockpot in the marinade. A couple of small pork loins should cook well, I would think, and you could do the cider reduction ahead of time and just warm it. I'm probably overthinking this, LOL, so here's the recipe. APPLE CIDER BRINED PORK ROAST 3 cups apple cider 3 cups water 1 bay leaf ¼ cup salt 1 tbls black peppercorns 1 tbls coriander seeds 1 2 lb. Pork loin, trimmed 2 cups cider 1 ½ tsp chopped fresh rosemary 1 ½ tsp chopped fresh sage 1/8 tsp freshly ground black pepper Combine the first 6 ingredients in a saucepan and bring to a boil, stirring until salt dissolves. Remove from heat, cool, and pour into a Ziploc bag or container big enough to hold the pork loin. Add pork, seal and let marinate 8 hours or overnight. Preheat oven to 350, bring 2 cups cider to a boil over medium high heat. Boil until cider is thickened and reduced to ¼ cup, about 15 minutes. Set aside. Remove pork from bag or container and discard brine. Place pork on broiler pan or baking dish and lightly coat with cooking spray. Sprinkle with remaining herbs and bake about 1 hour, until pork is done, basting twice with the reduced cider in the last 20 minutes of baking. Remove from oven, baste with remaining cider reduction. Let stand 10 minutes before slicing. Serves 8 Oh, and most importantly, have fun! Another congratulations to your daughter for her big event. Annie...See MoreNeed help finessing Hanukkah light dinner menu
Comments (15)Update: Dad said he wanted matzoh ball soup. He has new neighbor friends he's invited to dinner, and he's been talking up the soup so he wants me to make it. I think that means I am going with chicken for the protein. I'm torn on what to make. My Moroccan chicken recipes are one with apricots which is only slightly orangeish due to being colored with paprika, and the other one is with saffron and peas and golden raisins and is yellowish. I could add some red pepper and cabbage to either recipe. But neither one calls for tomato. I am getting that mixed up with Mediterranean style chicken. Mom has a great recipe for chicken cacciatore which is flavored with mushrooms and rosemary, but my husband turned up his nose at the idea of mixing Italian style chicken with latkes. I don't know, I'm wondering the same thing. Using one of mom's recipes has some sentimental appeal though. I also have some home made plum sauce that I could use, it needs to get used up and is pretty basically sweet and sour but kind of purplish brown, not particularly pretty but again, I could add red peppers and cabbage. I will definitely make a beet salad. I have two recipes for a salad similar to the one you describe Agmass. Both are in the Moosewood Restaurant Daily Special Cookbook. I've made both. One is called Lobio and calls for red kidney beans instead of beets! The other is called "Syrian Beet Salad" and is a basic marinade. I was not too crazy about the taste and texture combination of red kidney beans and walnuts when I made the Lobio recipe, although it looks good! Has to be carrot cake for dessert. My dad is notoriously picky and that's all he would agree to....See MoreCircling back on Birthday Menu (now Mexican/Southwest Menu)
Comments (25)There will be 18 attendees.. but we're working around some diet limitations mostly covered above but also add in a few who do not eat shrimp and some other "i'll eat this but not thats" (I can't eat beef yet.. mom doesn't eat chicken, etc) While the list of food is long-- the "mtn bar" model for serving will allow us to prepare "just enough" of various fillings. I must have traditional ground beef tacos for mom-- and fajita filling for nephew with stage 4 kidney disease. I could cut pork without an issue. Some of the others are preferences of the cooks or cooks' children ;) I thought the overall variety/qty was good because.. We are back to an afternoon AND evening event-- with some guests traveling from OOT Cocktails will be flowing so *I* feel it is important to have food available all day Taco meats can be made ahead-- Fajita meats will be grilled together. No extra work. A few sides I could see removing.. some more reluctantly than others.. Sopes are somewhat duplicative-- but such nice little bites for someone who didn't grab lunch. I am 75% likely to outsource these. Tamales are not required-- but they a fav of mine and I'm outsourcing them I could swap out charro beans for Mtn's bean salad which i think is fresher/prettier Mexican street corn salad-- but there are two attendees who won't eat vegetables if there is no corn-- plus it's prime corn season. Mexican shrimp cocktail is overkill, i guess-- but it is celebratory and so easy What would you suggest is overkill and an option to cut (keeping in mind the menu was a group effort so lil sis has veto power)?...See MoreOutsidePlaying
4 months agolast modified: 4 months agolegomom23
4 months agolegomom23
4 months ago
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