L’Shana Tova!
We had 30 people for dinner on Friday. A formal, sit down dinner. The Bunny was not really counting how many friends he invited on top of the family and friends that I invited. I set the table for 30; a nice, safe number. We max out at 40 and I only have wedding china for 36. Without a firm count, however, a Buttery Babe just keeps cooking. I would be way too embarrassed if we ran out of food. No, I don’t mean if we ran out of all of the food; I would freak out if we ran out of any food. If one guest didn’t get to try everything and then take some home for the next day, it would be a failure of a dinner party. In my weird head.
My people are eaters. We like to say that our favorite shape is round. So here is what we served for dinner, and a quick run down of what was left.
- Chicken Soup with Kreplach (Meat dumplings made by Reno and Frannie)
- Sweet & Sour Meatballs over Farfel (Gidge & Al)
- 3 raisin challah and 3 plain challah
- Cucumber Salad (Sandy)
- 1 whole Prime Rib & 2 Turkeys
- Sauteed Greens from the Garden
- Delicata Squash with Tahini Herb Sauce
- Broccoli with Dates, Pistachios and Ras el Hanout
- Safta’s Potato Knish
- Honey Cake, Chocolate Cake, Plum Cake
- Compote (Barbara and Terry)
What was left…1 challah, 1 raisin challah, lots of veggies and enough turkey for 3 servings. Not 1 slice of prime rib for a tiny midnight snack! Oye!
The plain challah quickly turned into croutons, and those in turn will probably become breadcrumbs. The raisin challah will be bread pudding.
The sauteed greens became sag paneer for dinner on Meatless Monday.
Turkey will be a pot pie.
The roasted broccoli was frozen in small tubs…roast a sweet potato, stuff with the broccoli/date/pistachio goodness and top with a runny egg. Yum!
Delicata squash was pureed and frozen. It will someday turn into a soup with chickpeas and lamb meatballs.
Look for our holiday recipes and photos in the coming days!