3 course kosher menu & recipe &table menu?

Question

want to do a 3 course meal for a jewish family

Answer 1

the best place for jewish recipes is jewish.com. I love it there!

You can find a lot of traditional meals as well as ideas for some that you never heard of. I like that if you need any prayers they have them phonetically.

Good luck

Answer 2

If perhaps it's a fruit they have seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.

Answer 3

1st Course: Grilled Chicken Skewer, peanut sauce, pickled cucumber garnish

2nd Course: Hearts of Romaine Salad, cucumber, grape tomatoes, crispy shallots, fresh mint, lime vinaigrette

3rd Course: Herb Roasted Half of Baby Hen

4th Course: Grilled Baby Lamb Chop served with crispy fried onions

5th Course: Caramelized Banana Spring Roll with strawberries

6th Course: Snickers In A Cup, brownie, vanilla ice cream, caramel sauce, peanuts, and whipped cream

Answer 4

Borsht

1 jar pickled beet slices with their juice
1 jar sauerkraut with it's juice
l lb flanken
2 ribs of celery
2 tbsp. lemon juice
sugar to taste
1/2 tsp black pepper.

Do not add salt as the sauerkraut has enough in it. Put everything in a pot. Add 6 cups of water and bring to a boil. Cook until meat is done. Cool, then put in fridge. Next morning remove any fat that has congealed on top. Cut meat into small pieces and put back into pot.
To serve, reheat.
This is delicious!


Beef Tzimmes

Carrots, peeled (I use the whole bag of small cleaned carrots)
3/4 Sweet Potatoes peeled
One large brisket or bottom round may be used
1 pound mixed dried fruit such as apricots, prunes, peaches
Approx 1 teas salt, or to taste.
1/2 C. Honey or brown sugar
1 large onion
2 tlb shortening or chicken fat
2 tlb flour

Note: the last two ingredients may not be necessary if you do not make or need to make a roux.

Slice vegetables 1" thick (small carrots may be left whole). Season meat to taste and sear on all sides in heavy Dutch Oven or heavy saucepan. Add vegetables and dried fruit to the meat. Add salt, honey, onion and water to cover. Bring to the boiling point and skim the foam off the top. Reduce heat and simmer. Cook uncovered for approx 2 1/2 to 3 hrs depending on size of meat (until the meat is tender to the fork). More water may be added if required. Taste and correct the seasoning. Make a roux of the fat and flour and add to mixture if desired. Turn into a casserole or baking dish and bake in preheated moderate oven (350 degrees) for 30 minutes or until brown on top. You can make this earlier and set aside and put in oven before serving if desired.


Lamb Chops, Greek Style

Marinate the lamb for a few hours or over night in the refrigerator in a special sauce.

Fresh garlic
salt
pepper
lemon juice
oregano
olive oil
potatoes

Mix all these ingredients and bake in the preheated oven 375-400o for 1½ - 2 hours or until golden. Cover the pan. You may put baby carrots, red, yellow or green peppers or green and yellow zucchini.



Sweet & Sedery Pot Roast

4-5 lb Brisket
2 cups mixed dried fruit (prunes pitted)
1-1/2 cups water or stock
2 medium onions sliced
1 cup medium dry white wine
salt & pepper to taste

Brown meat in heavy pot; add onions & brown over medium heat; add wine, other liquid & dried fruit; bring to simmer; add salt & pepper to taste; simmer covered for 2-1/2 hours or until tender. Remove roast from pot to slicing board; skim fat from gravy; slice meat. Arrange on platter & top with fruited gravy. Knaidlach make a nice side dish. (Serves 8 to 10)



Chocolate Mousse Cake

7 oz. sweet chocolate
1 stick unsalted butter, melted
7 eggs, separated
1 cup sugar
1 tsp. vanilla
1/8 tsp. lemon juice

Preheat oven to 325 degrees. Melt chocolate in microwave for 2 minutes on defrost. Beat yolks and 3/4 c. sugar til pale yellow and fluffy. Gradually stir in chocolate, butter and vanilla. Beat whites with lemon juice till soft peaks form. Add remaining 1/4 c. sugar (1 TBS. at a time). Continue beating till stiff but not dry. Gently fold whites into chocolate. Pour 3/4 of batter into 9" springform pan. Cover and refrigerate remaining batter. Bake cake 35 minutes. Cool completely. Cake will fall. Remove springform sides. Trim edges with a knife. Spread remaining batter over top of cake. Refrigerate overnight before serving.

Answer 5

I'm no good at this stuff, sorry.