Small entrée plates, mini desserts are new trends;
dairy weddings on the rise, too.
When it comes to the food at kosher weddings, bar mitzvahs and catered events these days, small is, well, big. Small portions, that is.
“The biggest trend we’re seeing is small plates,” said Ellen Vaknine, vice president of sales at Esprit Events, a glatt-kosher caterer based in Manhattan. “Three small, entrée-type food items on a plate as the main dish,” so that guests can enjoy several different dishes at one time, Vaknine adds.
You might still be full from yesterday’s feast. But if there’s any room left in your stomach, and any pumpkin puree waiting around in the fridge, bake up these cupcakes and you won’t be disappointed.
Pumpkin puree in a can is a pretty ubiquitous product, but I figured it would be way more fun to make it from scratch, so I lugged home a 5 pound pumpkin, sliced it up and roasted, scooped out and pureed the flesh. I can’t say I endorse making your own pumpkin puree as a time-saving method, but it was certainly an experience.
Last week I shared a recipe for stuffed acorn squash, and this week I’m back with another way to enjoy one of fall’s greatest contributions to the dinner table – squash – with butternut squash soup.
When I was a kid, I was pretty much convinced that there was only one soup in existence: chicken soup. Thankfully today I’ve broadened my horizons a little, and developed a strong appreciation for sitting down to a steaming bowl of soup after a cold day. Especially one as easy and flavorful as this.
Protein, carbs and veggies all in one cohesive dish.
I like the idea of a one-recipe dinner. Protein, carbs and veggies all in one cohesive dish.
The cute little acorn squash that are everywhere in the markets these days work as perfect “bowls” in this recipe, to fill with whatever your heart desires.
Squash are prolific this time of year, and there are dozens of varieties – butternut, spaghetti, delicata, buttercup, hubbard – even pumpkin is in the squash family. The acorn is sweet, but not as sweet as the butternut, and is usually a great size for feeding two people.
Summer is undoubtedly the best season for fruit desserts. Crumbles, cobblers, pies, buckles, made with the best peaches, strawberries and raspberries of the crop. But fall is still a great baking season, with apples, pears, squash and pumpkins overflowing in every market.
For some people, salad is a dirty word. Images of limp, overdressed greens have put many people off the idea entirely. But when I make a salad, I like to banish the lettuce (or spinach, arugula, bok choy) entirely, and let the mix-ins shine, like in this confetti corn salad. By getting rid of the leafy greens, the salad also stores much better and can be enjoyed over several days. You can make it Thursday night or Friday and it will sit perfectly in the fridge until Shabbos.
It was a frigid February, and I figured a hearty bowl of soup would be perfect for my small gathering
The first time I ever made this soup was in a tiny Manhattan apartment for an improvised Super Bowl party - the kind where you mute the game and avidly watch the commercials.
It was a frigid February, and I figured a hearty bowl of soup would be perfect for my small gathering.
But as I hunted around my closet-sized kitchen, I realized I had no saucepan even close to big enough for this recipe. I was disheartened, until I spied my crockpot in a closet. Suddenly, all was well again with the world.
A zucchini galette with carmelized onions evokes summer.
As the weather is beginning to cool I'm desperately trying to hold on to the last vestiges of summer. I know that before long I'll be stepping in slush puddles at the curb, wearing four pairs of socks and pulling my gloves on and off every time I get an e-mail.
So in an effort to delay that as long as possible, I'm still cooking with summer ingredients, like in this Zucchini Galette. Galette is a fancy (and French) word for a free-form tart, and you can make them savory or sweet - filled with apples, berries - even chocolate - or tomatoes, cheese and squash.
Each fall after the High Holidays have passed, the Jewish people move from comfortable homes into impermanent huts in backyards, driveways and on balconies for the festival of Sukkot. By eating and living in these fragile shelters, we train ourselves to temporarily subordinate our gashmiut (materialism) to the value of ruchaniut (spirituality).