Menu #5: Friday Night

Appetizer Mini broccoli-salami quiches
Soup Vegetable soup
Salad 1 Chicken salad
Salad 2 Israeli salad
Entree 1 Stuffed cabbage
Entree 2 Cherry chicken puffs
Side 1 Yerushalmi kugel
Side 2 Mashed potato pie
Side 3 Zucchini in tomato sauce

…And we’re almost done! With the menus, at least. The vegetable soup is my own concoction, and to be honest, I never even got around to serving it last year. I had left cooking it for Friday during the actual holiday, since I was cooking it to be eaten on Shabbat, but it didn’t get done in time — and truthfully, no one missed it. But I’d like to make it anyway — it’s a pretty good soup, if I say so myself, and also pretty light — so I’m going to try and start it early and just reheat it a few hours later. Hopefully that will work.

I made the stuffed cabbage last year, and it went over extremely well — and it freezes wonderfully, which is a good thing in my case. The Israeli salad is the only item on any of the menus, in case anyone has noticed, that is getting repeated (but I think I’m allowed one item, right?). Yerushalmi kugel is a noodle pudding made with fine noodles, caramelized sugar, and a lot of pepper. I was lucky enough to find a recipe on the internet somewhere that provides enough of a kick to make me happy but does not set my guests’ mouths on fire. And the mashed potato pie is my lovely mother-in-law’s recipe, to which I added soymilk, which I think makes a huge difference in how light it tastes.

One more to go, and the cooking commences next week!