Bringing a special dinner to reality comes a few times a year. Seder, Rosh HaShanah, Thanksgiving, Wife's Birthday and with Covid limiting our dining out, our Anniversary. With RH approaching, I paid a little attention to the actual preparation. Menu comes first. For Seder and Thanksgiving, and to a lesser extent Rosh Hashanah, themes set a pattern. It is tempting to think that online recipes have made cookbooks obsolete, maybe they have, but I still like browsing the significant collection of cookbooks that I have acquired and will even view some from the library. But basically it is motzi, premeal starter, salad, meat, starch, vegetable, cake, and beverage. I try to include something that either I've not made before, or at least in a while, and something that takes more effort that I would be willing to expend were it not for a special occasion. Then an ingredients list, review of what I have available, and circled items become the shopping list. Meat at Shoprite, eggs at Trader Joe's, some of the more important produce at Sprouts or maybe Booths Corners Farmers Market. Thaw what needs to come out of freezer. Then assess cookware and appliances.
So we have Rosh Hashanah:
- Kiddush
- Apple + Honey
- Round Challah with Raisins
- Chicken Soup with Orzo
- Escarole with Asian Sesame Dressing
- Bastilla
- Irene's Rice Kugel
- Glazed Carrots
- Apple Honey Bundt Cake
- White Wine
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