Tag Archives: parve recipes

Potato Salad with a Twist for a Picnic Wedding Theme – Recipe (Kosher-Parve)

The growing summer heat reminds me how much I miss Kuwait, where I lived for four years and where my daughters were infants. Food takes me back there. I thought I’d share this recipe for potato salad with an Arab twist, great for summer get-togethers in the backyard, like a picnic-themed backyard wedding. The recipe comes from May Bsisu’s The Arab Table. To yield enough salad for a small wedding, I’ve supplemented May’s ingredient list with quantities that yield 40 servings.

Ingredients for Salatat Batata (Parve)

6 Servings (Quantities for 40 servings in parentheses)

  • 3 lbs. white potatoes, cut into ½-inch cubes (for 40 servings, 20 lbs.)
  • ¼ cup extra virgin olive oil (1 2/3 cups)
  • ¼ cup fresh lemon juice (1 2/3 cups)
  • Salt, to taste
  • ½ teaspoon black pepper (3 Tablespoons)
  • 4 cloves garlic, mashed (26 cloves)
  • ½ cup finely chopped fresh cilantro leaves (3 cups)

Instructions

Place potatoes in a large pot and add water to cover by 2 inches (for 40 servings, you’ll need a few pots or cook the potatoes in batches). Bring to a boil. Then reduce the heat to medium and cook, covered, until fork-tender, about 20 minutes. Drain immediately and rinse under cold running water. Transfer the potatoes to a large bowl.

Combine the olive oil, lemon juice, salt, pepper, and garlic in a jar with a tight-fitting lid, and shake vigorously to blend. Pour the dressing over the potatoes and toss with wooden spoons to coat. Garnish with the cilantro, cover with plastic wrap, and refrigerate for at least one hour and up to four hours. Bring to room temperature before serving.

If you prepare the salad a day ahead, do not add the garlic until just before serving.

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Recipe: Baked Pears for an Autumn or Early Winter Wedding (Parve or Dairy, Vegetarian)

wedding dessert recipeThese pears work for both elegant and rustic menus. Add homemade berry sauce and serve them as an accompaniment to a slice of light wedding cake or as a side dish for a wedding brunch.

Today my daughters and I packed a brunch and brought it to my parents’ house to celebrate their wedding anniversary. The planned menu included poached pears, but last night, when I should have started the poaching, I hung out with a bunch of brothers and sisters and in-laws instead, talking about, among other things, Bill’s latest ice sculptures. So this morning, my daughters and I prepared the pears by baking them. The prep for baked pears is less fussy and less time-consuming than than for poaching, which makes them an appealing dish not just for easy-going family weekends, but for small self-catered weddings, too.

Serve these baked pear halves with a slice of light wedding cake and homemade berry sauce for a complete wedding dessert, or include them as a side dish for an autumn or early winter wedding brunch. We’ll make the berry sauce recipe our next post.

Menorah Ice Carving Hanukkiah

Menorah Ice Carving Hanukkiah

BTW, here’s a pic of the Hanukkiah ice sculpture Bill carved today during a demonstration at Yeshiva Rabbi Samson Raphael Hirsch in Manhattan.

Ingredients for Baked Pears

Serves 24

  • 12 Bosc or Anjou pears
  • Cooking oil spray
  • ½ cup butter, melted (or for a pareve version to serve with a meat meal, use non-dairy margarine)
  • 6 Tablespoons honey
  • 1 Tablespoon pumpkin pie spice

Instructions for Baked Pears

  1. Preheat oven to 375ºF (190ºC).
  2. Lightly spray the bottom of two 9″x13″ baking pans with cooking oil.
  3. Cut pears in half, cut out the core, and peel the pears.
  4. How to bake pears

    Make 4 slices in each pear half, stopping about a quarter inch from the narrow end of the pear.

    Optional: Make four slices in each pear half, stopping about ¼” from the small end. This will enable you to fan out the slices on the plate when you serve it. Or leave the halves unsliced for a more rustic presentation.
  5. Place the pears flat side down in the baking pans.
  6. Mix the melted butter, honey and spices. Drizzle the mixture over the pears.
  7. Cover the pans and bake for 40 minutes or until the pears are tender.

The pears can be stored overnight, covered, in the refrigerator.

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Happy Anniversary Prince William and Kate! A Wedding Anniversary Party Menu

Happy anniversary, Will and Kate. To celebrate, I’m reposting Backyard Huppah’s kosher-fied version of the canapè reception Queen Elizabeth hosted for the royal couple following their wedding — and I’ve included recipes.

You can use this menu for your own hors d’oeuvre reception or cocktail hour. We’ve pared the number of canapes down from 23 to nine, creating a nice selection of savory and sweet, meat and parve, non-dairy and vegan. Most of the recipes have friendly make-ahead options for a self-catered affair for forty people, though you will need kitchen and serving help on the day.

If you’re feeling really nostalgic for the royal wedding, take a look back at William and Kate’s original wedding day canape reception menu.

Cheers!

Kosher Royal Wedding Canapè Reception Menu
Follow the links to the recipes:

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