Shabbat Birthday Dinner

Posted: November 6, 2009 | Author: Rita | Filed under: Rita | Tags: , , , , , | 3 Comments »

Hi all,

Long time no write! I apologize for the hiatus but between work and technical difficulties I wasn’t able to write about any fabulous kosher creations of mine. But let’s look forward, not back. Autumn is a great time of year for food and I look forward to incorporating seasonal fruits and veggies in my cooking as much as possible.

What else is great is that my birthday is in autumn, next week in fact. A friend of mine graciously agreed to host Shabbat dinner as a dinner party/birthday celebration/Shabbat meal. I’m very excited, not only to share a meal with good friends but also because as always, I’m dying to cook for a dinner party.

A Shabbat meal is the epitome of dinner parties, with certain items that are musts. (Challah; some sort of chicken or meat, usually; wine.) These can be tweaked if necessary — I’ve been to many a vegan and vegetarian Shabbat dinner and lunch, for example.

Preparing and cooking for the ten of us who are attending this week gets expensive, which is why I don’t do this more often. However, my friend who’s hosting alerted me to a wonderful program run by Taglit Birthright, which you may have heard is the program that sends Jews 18 – 26 years old on a fully subsidized 10 day trip to Israel, so they can be more connected with the country and see what a great place it is. I did this the summer of 2003. (That’s right, I missed the big Northeastern blackout because I was on a kibbutz in the Golan Heights at the time.)

Anyway, what I didn’t know until two weeks ago is that Birthright will sponsor alumni of their trip to host any Shabbat meal — dinner, lunch, Havdallah (end of shabbat dinner), for at least four and no more than 16 adults… at $25 per person. Wow. Granted, you’re only allowed to do this once every 30 days, and I gotta say, kosher food is really pricey. And so they know you’re not gaming them, you have to take a picture of you and all the guests holding a customized sign so they know how many people to reimburse you for. Or, if you don’t roll on Shabbos like John Goodman in the Big Lebowski, take a picture beforehand of the set table and prep-work. No cash advance though, only reimbursement. But! Great deal! I plan on taking this opportunity as much as possible. So, this is how this week’s Shabbat meal will be funded.

Since my friend is a big wine and scotch connoisseur, he’s taking care of that and allocating a big chunk of the budget for drinks, as well as buying and preparing the meat. I’m very excited for kosher meat, since I don’t eat it too often; I’m practically a vegetarian.

Adding to the challenge of cooking for 10 — I insisted on creating and executing most of the menu, is that diner will be held not at my apartment, where I am familiar with the kitchen and the things in it, but at my friend’s, who, while I’m guessing has necessary supplies and cookware, doesn’t even have garlic and onions on hand! (I asked.) By necessity I will make some dishes there and transport the rest. Oh boy.

Here’s the full menu:

Appetizers
- Hummus, Tahini, Turkish/Eggplant Salad (all store-bought)
- Diced Beet Salad in tamarind dressing
- Mixed Green Salad with red onion, apple slices and cherry tomatoes
- Salmon (my friend is taking care of this)

Entrees and Sides
- Baked Chicken (my friend is taking care of this)
- Rainbow Swiss Chard with golden raisins and pine nuts
- Butternut Squash and Sweet Potato Puree
- Quinoa Pilaf with chickpeas, pomegranate and spices
- Sesame Broccoli

Dessert
- Grapes
- Pumpkin Swirl Brownies

The brownies were baked last night and omfg they look mouth-wateringly beautiful, a perfect pale orange swirled with wisps of chocolate. Pictures will be posted in my next entry. I know Bakezilla wrote about cakes making the best birthday dessert and I definitely agree! But I can’t resist a pumpkin-chocolate combo, ever. Even if I have to substitute butter for margarine.

I tweaked the brownie recipe based on the comments posted beneath it — thanks, Internet! They were actually very helpful, so if you’re going to try it out (please do!), take a look there first for tips. Last night I also seeded a pomegranate and washed four bunches of chard, but I still have a lot of work to do to get it all ready!

Tonight: make the sweet potato/squash puree, soak the red onions in cider vinegar for a couple of hours, make the chard and make the beet salad. I’ll do everything else at my friend’s place day of.

I’ll update next week to share how it all went down! Whew.



Johanna: The Improviser

Never quite follows the recipe. Doesn't really measure. Tastes with her fingers. Somehow, it always works.

Alyssa: The Triple Threat

Can do it all. And modest to boot.

Bakezilla: We Use Mixers Too

She likes to bake. Actually, baking is the only thing she does. It's a passion.

Rita: The Kosher Chick

Restrictions have nothing on her.