Subject to change due to constraints of time!
Dessert gaps to be filled, depending on preferences of dessert-making team.
We eat simanim for the starter on both nights:
Apples and honey
Dates, pomegranates, (gefilte) fish, fish head, carrots (grated carrot salad), beetroot (grated salad) cabbage (coleslaw), butternut squash kugel.
Chicken with honey and apples – something like this
Roast new potatoes
Apple cake, Chocolate Mousse
?Beef and barley soup
Sweet and sour red cabbage
Turkey roast – 1 white and 1 dark turkey roll, sliced before yomtov, so that they heat up quickly
Apple crumble and honeycomb icecream
Middle-eastern feel – Moroccan carrots, courgette dip, aubergine salad
Loubia (black eyed beans) with lamb
Gravlax with dill and mustard/honey sauce
Chicken, potato kugel
Red cabbage, green beans in tomato sauce
Egg mayonnaise, cruditees
Cholent, salt beef (turkey if there is any left)
Not a lot of time for this, as there’s the Shabbos shuva drasha in shul, but we’ll probably manage either cake or challah and something
I’ve made honey challohs from Classic Kosher Cooking and brown challoh from Spice and Spirit, flavoured with garlic, herbs and onions. Hat-tip to Rebbetzin Rabi who demonstrated how to get nice even “sausages” for plaiting or coiling, by rolling dough flat with rolling pin then rolling into sausage. Also her attractive tip to slash the sausage about half-way down, before coiling.
Wishing all readers a kesiva v’chasima tova – may you be inscribed for a wonderful, healthy and peaceful year!