I’ve more or less finalized the menu. While I would like to follow a commenter’s suggestion and keep it light, the number of teenage boys and the necessity to prepare in advance, along with tradition, means that it probably won’t be. I’ll have fresh salads and vegetables at every meal and leave it to people to make their own choices.
- Whole wheat challah bread.
- Tehina salad.
- Appetizer: Gefilte fish (cooked fish balls) with horseradish.
- Roast chicken with lemon, garlic and oregano.
- Tossed salad.
- Potatoes with olive oil and parsley.
- String beans.
- Another side dish to be prepared by my sister-in-law.
- Dessert: Fruit and frozen chocolate mousse.
Kiddush (mini-meal served after synagogue services): As I’m buying everything I haven’t decided yet, but most likely salted fish, crackers, cake, watermelon, and noodle and potato kugel (pudding).
- No appetizer. It’s not as if anyone will be starving after kiddush, and I’m not a caterer who has to impress customers with a beautiful presentation. The idea of an appetizer for a formal meal is so ingrained that I never thought of skipping it until my friend Miriam made the suggestion.
- Cholent, a hot sabbath stew made with barley, meat, potatoes, and onions.
- Two salads to be determined, made by my sisters-in-law.
- Some alternative side dish, either rice, tabouli, hot bulgur, or quinoa.
- Dessert: Leftover cake from the kiddush.
Third meal, served around 6:30 PM:
- Leftover fish and salads.
- Quiche in a loaf, from Marcy Goldman’s Treasury of Jewish Holiday Baking.
I made the challah yesterday, with the kids’ help.