Weekend Menu Planning...Help!!!

[Menolly]

OK all, Beorn's Bar Mitzvah is less than two months away. I have a budget (extremely slim), I have the number of guests I'm inviting, I have the events I need to feed people for, I have the rules of what I am serving where (rules of keeping kosher and all that), and I have an idea of what non-food items I need to buy.

What I don't have are the confirmed guest numbers (I expect those to start arriving the first week of August or so), set menus, or a definite plan of action.

My total budget is only about $1250 US, unless FIL chips in. That includes Friday night dinner (B"H for Lubavitch!), Saturday evening dinner, Saturday night dessert buffet party, and Sunday brunch.

It looks like we're inviting about 165 for the ceremony Saturday evening. Everything else will have fewer guests. I truly am praying that many of the guests will be unable to come, but I feel I have to invite them. And then there are the ones I want to be there, such as several online friends I have yet to meet in person.

At this point, I'm thinking $800 for the Saturday ceremony, including a havdalah set for every four to five guests, $300 for the dessert buffet, and $150 for the Sunday brunch. Obviously, I'll be cooking just about everything myself. I'll send a donation to Lubavitch for Friday night dinner as soon as I can afterwards.

Rules of kashrut for Saturday evening dinner limits me to a dairy/fish vegetarian menu, since the dinner will be inbetween services in the shul's social hall. Many of my guests will be HK devotees from Beorn's school, who do not eat fish, eggs, onions, garlic, or mushrooms (hence my knowledge about asoetifida). My sister has wheat allergies...

So, what I am planning are basically two buffet tables, one featuring lasagna made with noodles and one a low carb sort of table substituting unbreaded sauteed eggplant slices for the noodles in a lasagna/eggplant parmegiana-style dish. I'll probably use a tapioca based egg replacer for my cheese mixture.

I would like to offer an appetizing table for those who do eat fish, and am thinking maybe I can include my terrific (if I do say so myself) devilled eggs on that table. Some bagels, cream cheese, lettuce, tomatoes...

What I need to come up with are other things to serve with the Italian based entrees. I'm thinking a nice platter of roasted veggies (potatoes, green beans, asparagus, multi-colored sweet bell peppers, etc.), but have only used bottled Italian dressing on those in the past. Most of those come with onion or garlic in them, so I need to find an alternative.

Any other suggestions? Maybe a tobouli salad made with quinoa instead of bulghar or a couscous platter for those not avoiding wheat? And can I do this on my budget or am I dreamng?

[stonemaybe]

Menolly you are one brave girl!

What I need to come up with are other things to serve with the Italian based entrees

What about some tomato bread? Some sort of crusty loaf or baguettes with grated tomato and olive oil spread over? Don't know how this keeps though. Or serve the bread with a couple of 'dips' - some olive oil in a bowl, grated tomatoes with a bit of olive oil and salt and pepper in another.

but have only used bottled Italian dressing on those in the past. Most of those come with onion or garlic in them, so I need to find an alternative.

Keep in simple - olive oil on its own is lovely! Or add a bit of white wine vinegar for a bit more tartness.

Mushrooms stuffed with breadcrumbs soaked in various flavours - keeps ok in the fridge before cooking and just heat in an oven or under grill when you're cooking something else. Oops no mushrooms sorry.

www.bbc.co.uk/food/recipes/database/ric ... 1306.shtml

www.bbc.co.uk/food/recipes/database/ric ... 3813.shtml

Keep us updated! And good luck.....

[Menolly]

Menolly you are one brave girl!

Thanks, it's the only way I can even think of doing the occasion justice.

What about some tomato bread? Some sort of crusty loaf or baguettes with grated tomato and olive oil spread over? Don't know how this keeps though. Or serve the bread with a couple of 'dips' - some olive oil in a bowl, grated tomatoes with a bit of olive oil and salt and pepper in another.

Oh, one problem I have is that I am not allowed to cook something before the ceremony since it is Shabbes. Everything must be prepared before sunset Friday and then reheated during the service Saturday afternoon.

Keep in simple - olive oil on its own is lovely! Or add a bit of white wine vinegar for a bit more tartness.

OK, someone else also suggested some citrus juice based vinaigrettes on another board I frequent. I'm just such a onion and garlic fan, I the idea of not having it is scary.

Mushrooms stuffed with breadcrumbs soaked in various flavours - keeps ok in the fridge before cooking and just heat in an oven or under grill when you're cooking something else. Oops no mushrooms sorry.

I love stuffed mushrooms, but other than the appetizing table where it's obvious I'll have foods that don't adhere to the HK devotees diet, I don't want to have foods they can't eat around. This way they only have to avoid one table.

Keep us updated! And good luck.....

Thanks for the recipes and the good wishes! I've always wanted to be a caterer; now I get to see what I can do. But, I sure do need encouragement and advice.

[stonemaybe]

What is this HK anyway? If it's a religious thing I can understand fish and maybe eggs, but what's wrong with onions and garlic and mushrooms????? It doesn't half limit your recipes!

Also, what's the asoetifida you mentioned? I thought that was some absolutely stinking herb that used to be put into medicines to persuade the taker that they really were getting a proper dose!

[Menolly]

What is this HK anyway? If it's a religious thing I can understand fish and maybe eggs, but what's wrong with onions and garlic and mushrooms????? It doesn't half limit your recipes!

Sorry, I've posted before, but you're somewhat new to the forum so may not have seen my posts.

I don't write out names for HaShem, so I acronym them a lot. HK devotees are Hare Kr-shna devotees. As it's been explained to me, they believe onions, garlic, and mushrooms are more difficult to digest, and interfere with their mindset when settling down for meditation, so they don't eat them at all. Since a good number of the guests eat that way, I want them to be able to eat without worrying about their choices. For them it is a religious choice, and I wish to respect that.

Also, what's the asoetifida you mentioned? I thought that was some absolutely stinking herb that used to be put into medicines to persuade the taker that they really were getting a proper dose!

Sounds like you're right on the money.
Asafoetida is used by the HK devotees as a substitute for both onions and garlic. No substitutes for the mushrooms though.

[stonemaybe]

oops I spelt it wrong - take away the asa and the da and that describes the smell, i believe? in fact, probably one word derives from the other, I wonder which way?

I was wondering if HK meant HK, if you see what I mean, but then I thought what would HK be doing at a Bar Mitzvah? As you can see from that, I know absolutely nothing about either HK (I tell a lie see below) or Jewishism (I know there must be a proper word can't think of it hope that one doesn't offend!)

There used to be a music festival in Ireland called 'A Trip To Tipp' (it was in Tipperary) that always had a HK marquis. It was fabulous because when we went (16-17-18yo) we never had any money, and they would give everyone free food - life-savers! I think they had an island somewhere in a lake in Ireland which always seemed very romantic and mysterious....

A purely N.I. joke at the time would have been 'Yeah but are you a catholic HK or a protestant HK?'

[Menolly]

The HK devotees have nothing to do with Judaism (that's probably the word you were searching for), but are the faculty, staff, and administration at the public charter school my son attends. I wouldn't think of having this milestone of Beorn's without inviting all of them.

I know exactly what you mean about the free food. They do it everyday classes are in session here at UF. Kr-shna Lunch.

[sgt.null]

Menolly: i will get julie to read this post and see what she says. she i sasleep right now though.

[Menolly]

Thanks Sarge!! I look forward to Julie's input.

[stonemaybe]

What is the symbolism (if any maybe they're just having fun?!) of the musical parades the HK do every now and then?

(Sorry Menolly I'm hijacking your thread to learn more maybe we should switch this to the Close)

[Menolly]

What is the symbolism (if any maybe they're just having fun?!) of the musical parades the HK do every now and then?

(Sorry Menolly I'm hijacking your thread to learn more maybe we should switch this to the Close)

I know there is a holiday where they march with a decorated portable abode type of float that I believe commemorates Kr-shna's journey from one location to another, but I really don't know much about it. Other than that, I think the point is that they are out and about in their community sharing an ecstatic state and prasadam, the food they had presented before their g-ds to be blessed and shared with others.

[stonemaybe]

How's the planning going, Menolly?

Thought of you as I was trying a new dish last night. Grilled kebabs of tuna steak and asparagus (and mushrooms but they'd be ok to leave out I think), previously brushed with a mixture of 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp grated ginger, juice and zest of one lime, and then sprinkled with 1 tbsp sesame seeds. (These measurements enough for about 8 kebabs).

[Lorelei]

Menolly

I hope that I haven't missed this in the thread, but vegetables marinated in balsamic vineager are just divine. Once marinated you can either roast them in the oven or you can grill them.

That is the only idea I have at the moment but I'll check in later with some more.

[Menolly]

We're coming along. I have to start calling my invited guests, and see who is and isn't coming, as only about a third sent back their response cards.

It looks like we'll have about 100 guests. I should have about US $500 to feed them. Oy!!

The kebabs sound great, but I don't think the fish would hold up to being cooked on Friday and then reheated Saturday evening or served cold.

So, my menu has been cut way back. Here is what I am planning as of now:

Challah for HaMotzi

Appetizer Table:
Deviled Eggs
Individual Mozzarella Caprese
Gefilte Fish with Horseradish (canned or jarred)
Spinach and Feta Puffs

Main Meal:
Lasagna
Eggplant Lasagna (same recipe, substituting lightly sauteed slices of eggplant for the lasagna noodles)
Tabouli (sub quinoa for the bulghar wheat)
Tossed salad with a selection of salad dressings (I love the one with craisins and diced fruit, I think it's mangoes?)
Platter of roasted vegetables consisting of colored peppers, asparagus, green beans, portabello mushrooms, potatoes, etc.

We are having the dessert buffet outside the shul after services for about half the guests. Do you think I need to serve a small cake at the shul dinner anyway since not everyone is coming to the dessert buffet?

My FIL may pay for a small liquor selection during the meal. I know I won't have the budget to buy any.

[stonemaybe]

Tell 'em to bring their own!

[Menolly]

Tell 'em to bring their own!

I wish.

Remember I said I have to have everything cooked and ready to go prior to sunset Friday? Same thing goes with 'carrying' things into the shul.

:::sigh:::

[stonemaybe]

Is it this weekend? Good luck.........

[Menolly]

Is it this weekend? Good luck.........

Yes it was! I posted about it over in General Discussion.