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Okay, here I go with another cooking thread, although in this case I am stumped, so help!!! I have no idea what to make for the Purim Seuda and need suggestions. Please tell me your menu for this coming Purim Seuda or from past Seudas. If your going out for your Seuda, I don’t need to know that info.
for years already we’ve had one same family as guests for the purim seuda. the first or second time they came, they made these meat knishes with mushroom sauce. they are so good!!! & now every year i make sure they’re bringing those; they are now a part of my purim & i always look forward 🙂
One year I made a big fancy seudah for both of our families. We were close to 20 people! (We were newly married at the time)
We had:
Rolls: Homemade onion rolls
Appetizer: Salmon Wellington
Main course: Brisket, Pesto chicken cutlets
Side dishes: mushroom risotto, Ceasar salad, scalloped potatoes, sauteed peppers and onions
Dessert: Chocolate cupcakes, walnut cupcakes and fruit
It was an awesome feast!
Wow, SJSinNYC, YUM!
You can make a brisket today, separate the gravy and chill over night. Skim fat off gravy, slice brisket thin, pour gravy over and freeze. It reheats magnificently and is a big time saver.
Are you the patchke type? What cuisine do your eaters favor?
i find that mini foods go the best.
we’re having the seudah buffet style (with just fruit cups and salads on the tables)
we usually have about 45-50 people at the seudah, so everyone chips in and makes something.
this year’s menu:
chicken fingers with dipping sauce
franks n blanks
mini knishes
mini beurekas (all kinds – mushroom, rice, chicken, veggie…)
mini burgers
mini meatballs
orzo
rice
potato kugel
(most of the above can be made in advance raw and frozen. just stick in the oven the day of…)
dessert is always a big container of italian ices
When I used to make purim Seudah, this was my menu:
1. Fruit cup on the table at each place: Easiest one I know-pineapple tidbits, mandarin oranges and frozen blueberries
2. Stuffed cabbage (it is a purim minhag)- I make it with purple cabbage because that does not have to be checked
3. Chicken soup with kreplach (another minhag)- I use Mazor ravioli dough, it makes them much easier
4. Main course: Chicken-doused with duck sauce, covered and baked for a long time (at least 3 hours), rice, green beans
5. this was our fun course, my husband wanted time to sing (& drink) after he had real food in his system but didn’t want to sit with chicken bones on the table, he also felt dessert meant it was time to bench, so we came up with this course. After the main, we cleared the table and brought out “finger foods”: franks and blanks, mini knishes (meat & potato), kreplach, homemade pickled veggies (usually beets & eggplant), and anything else along those lines. everyone always loved it
6. dessert: Hamentashen!!! The only appropriate purim dessert.
We used to make seudah for 30-40 people. In case you think this is complicated I used to live in a 1-bedroom apt with a TINY kitchen, with some advanced preparation this seuda is really not hard.
mazal, if you have a manual defrosting freezer (which freezes food very quickly) you can freeze potato kugel raw, take it out of the freezer and bake regularly. If you’re freezer’s not manual defrost I think you have to bake it halfway first, not sure. Good luck!
~a~
Then you gotta ask someone who has same and does advance cooking. Sorry that I can’t help you.
~a~
Manhattan Meatball Hoagies (on Garlic Bread!)
Purim Seudas are challenging – you don’t always get a consistent hungry crowd – people want to come and go – everybody’s stuffed from the day – i used to go nuts – now i make sure to have ‘easy’ to put out food – i set the table with pretty challahs so it looks nice, and everybody eats it – (challah napkin rings – onion croissants – garlic knots/ all or some) My entree is stuffed cabbage – and that’s almost a meal for the in and out guys – Then i put out platters of the same stuffed cabbage (for doubles/latecomers) a roast (bake, refridge/slice – freeze – warm up with sauce), chicken nuggets, potato knishes (either nice long flat latticed roll, or – if i get fancy – megillahs/or hamantashchen -megillahs- flat piece of dough, potato mixture on left side – roll dough to middle and leave flat piece – or hamentaschen – roll out dough – make round circles (plastic container size – potato mixture in middle, and pinch three corners – egg wash, and sesame seeds – if preparing in advance underbake, freeze and bake to serve – franks ‘n blanks like megillahs for the kids (i think the Voice had the recipe last week) – fresh salad / or baked frozen chinese stir fry vegetables with onion soup mix and a smidgen oil ) all these can be frozen ahead of time – and warmed up in the oven. Dessert can just be the shallach manos cakes and a scoop of ice cream – ) also one fun tradition for the grandchildren is i make ‘gingerbread man’ cookies – with a hole in the neck and each kid gets to attach a string/ribbon, and hang haman from the chandelier. A freilichen Purim!
Freezing potato kugel: After it cools, cover tightly and freeze. About one and a half to two hours before baking, put in HOT (400) oven for about 45 minutes, then 300 for another 45 minutes or so till serving. Make sure it stays tightly covered the whole time. Really great.
mazal, freezing cooked potato is not recommended (like potato soup) but fried is ok. and since potato kugel has oil, it’s almost like it’s fried (not that mine is so oily, but the theory still works…) what’s really the problem with freezing is that it breaks down the starch in the potato, giving it this weird texture. kugel is already grated, so it can’t really get broken down. besides, there’s no added water, so it’s better… that’s why companies can sell frozen latkes and french fries… if you pay attention to the feel of the potato, you’ll realize that the texture is a bit smoother, more broken down than fresh french fries… but they’re still good!
and you do NOT have to keep the kugel covered in teh oven the whole time when rewarming. if the kugel is defrosted, just rewarm at 350…
if it’s still frozen, cover for 45 min at 400 and then lower the oven temp and uncover… if you keep it covered, it may get soggy.
some people spray the kugel with pam or drizzle with oil before rewarming… you can do what you like.
We are having loads of guests this yr. I am planning:
Soup w/ Kreplach
Main dish – buffet style:
Sesame chicken cutlets
pastrami roll
franks n blanks – mini
potato kugel, sweet noodle kugel, apple cobbler
I think this should be enough, although tonight I was debating if i should make some cabbage and noodles as well.
There as also got to be cake on the table for those that come and go.
Never mind loads of Challa and dips.
home made challah rolls for deli sandwiches, kibbe, lamagine, franks in blanks, empanadas, reg romaine salad, bazergan, hummmus, tehina, whole wheat zataar chips, and if i get more rsvp’s i’ll add chicken cutlets and pastrami fried rice, for dessert i’m trying something new i just got s recipe for a parve snickers ice cream cake and some assorted goodies.
ames, good thinking…cole slaw goes without saying…I am basically hosting Yeshiva guys, I dont really intend on making ceasar salad or grilled vegies.
seems like franks and blankets wins! 🙂
kapusta, its really no wonder, they are such an easy finger food.
By the way kapusta are u making kapusta for Purim? I almost dont know anyone that refers to stuffed cabbage as kapusta, it is sooo hungarian!!!
Mrs. beautiful, no lol I dont make my own seudah
Just curious, is that the way you say stuffed cabbage at home, I dont know a single other family besides for ours that says Kapusta. Most pple that dont say stuffed cabbage say Halupshkis (however, u spell it!). When my husband first heard the way we refer to stuffed cabbage, he thought I was kidding!!!!
mechshi basal- onions stuffed with rice and meat
that one isn’t arabic – batzal is onion in hebrew.
Mrs. Beautiful sometimes but usually not and btw, kapusta is actually cabbage, not stuffed cabbage (stuffed is kapusta something, I forgot the second part) 🙂
mechshi fluce- man/woman stuffed with money lol ames!
ha if i ever heard someone refer to kapusta, i would be confused since it doesn’t make me think of cabbage at all, only you!
AOB: LOL! how much are you thinking about me? jk 🙂
dont flatter yourself 😉 i just never heard of the word before you came along
I will if I want :p
you still owe me something, I taught you a new word… 🙂
Unfortunately all my Purim plans have had to be changed, due to my relapsing with the flu and bronchitis. Originally, I was planning to have my two sets of married kids and their respective children, my friend and her husband and daughter, plus my husband and three remaining children. We would have been 14 altogether. I was forced to cancel my plans, as my home is not user-friendly right now since there are germs all over the place, and I am still sick.
I always look forward to a huge seuda, and had I not been so out of it, would have made my planned roast with new potatoes and mushrooms, creamed chicken in puff pastry cups for an appetizer, roasted sweet turkey breast, craisin broccoli salad (if I can still find Bodek broccoli), cranberry sauce, chopped walnuts, and mandarin oranges, basmati rice with sauteed mushroom, onions, and celery, and maybe some sweet potato pie. For dessert, there is only one thing my family looks forward to, my hamantashen and chocolate chip cookies. I might throw in a chocolate cream pie, too.
So this year, we will have to get along with simpler fare. My daughter will do all the cooking, as I am coughing all over the place. I HATE this winter!!!!!
ok then. but dont TELL me about it 😛
k so how bout i teach YOU a new word? gonna go get the dictionary now… 😉
AOB: lol
and you just try…
oomis: refuah shalaima, I think you’ve complained about some other colds this year, and thats really annoying, being sick over purim…yuck!
Refuah shelaimah Oomis!
You know you wont get away that easy though – can you post the recipe for the cream chicken and basmati rice? Sweet potato pie too please! (obviously when you feel better)
awww oomis1105 sorry about that! refuah shelaimah!!!!!!!!
Oomis – refuah shelaima!!!
We’re having lots of food that not everyone eats. I think franks in blanks will be the one universal!
Chicken soup (homemade) with kreplach (store-bought)
Stuffed cabbage (store-bought)
Stovetop grill pan grilled chicken cutlets
I have a couple of desserts in the freezer … we made the ice cream cookie sandwich recipe from Kosher by Design Kids in the Kitchen and I have a DELICIOUS parve cheesecake brownie recipe I had gotten from a food newsgroup.
My menu:
1) Gefiltah fish
2) veg. soup
3) Franks in the Blanks
4) Stuffed Cabbage
5) Assorted Kugels
6) Cream sicle
franks in blanks = stuffed cabbage = krepplach = Yad Hashem nistar. Good symbology for Purim.
Of course, the kabbalistic people will also say that at the appropriate time of year it symbolizes how our sins should be made hidden (from being judged).
It’s so funny that franks in blanks are the new favorite “hidden” food! I guess they’re easy (especially from a box!) and popular …
we like to keep it simple
salad
chili dogs
hot dogs
hamburgers
brown rice
whole wheat elbow macaroni
Homemade challah
beverages
hey 72, hot dogs?? what happened to your healthy streak?? hot dogs have nitrates! and are you gonna tell me that the challah is whole wheat too?
moish- whole wheat(aka WW) challah at my house dude (together with regular challah)
yeah it’s around here sometimes too. it’s ok. sort of. (i’ll eat anything, but i’m not the biggest health fan)
but not with hot dogs! that’s so inconsistent!
the challah is not WW this time… however… I eat WW Pita.
re: nitrates – there is a brand of Hotdogs in the freezer section that do not have nitrates – however, the dextrose (sugar) is too high for me. I go for the reduced fat hotdogs and when I can find them the beef and veal combination hotdogs.
btw, I just finished making the chili…
I made a plain bland more one
and…
a four alarm version. I will let the junior “72’s” add red hot sauce to their desire
ah ok. you think they’re really healthy? you wish. but ok, i won’t spoil your seuda
Franks in Blanks go so fast by us and potatoes.
Mod72 – what scoville level is your chili?
Bland chili is really just stew.
“4” I have gone in the past as high as “7” put, I am getting too old for that.
the bland is more of a meat sauce – browned up chop meat with onions a little tomato sauce and spices – for those who do not like any heat. YW Moderator-72
moish01 – I never claimed to be a health food eater – you must be confusing me with Mrs. YW Moderator-72 – she won’t touch most things that I cook. I eat whole wheat for the same reason that I do not eat sugar.
as a side note – I deleted your comment in the other thread (yes, you know which one) -let’s try to keep everything above board.
72 where’ve you been the last few days?
I’ve been looking in every so often, however, I had a really big project due and I had limited time to stop in. I kept looking for the “where is 72” thread… :o)YW Moderator-72
oh, ok. that clears thing up, doesn’t it?
sorry! can you fix it for me? just this once?
come on- as a present for passing my road test! even though i can’t drive yet ;(
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