I’m hosting erev Rosh HaShanah dinner and second-day lunch. I’m also making desserts for the other four meals (1st day lunch, erev 2nd day dinner, Shabbat dinner, and Shabbat lunch).
Butternut squash soup (from a box, plus frozen pureed squash, plus lots of curry powder)
Pastrami-wrapped dates [done]
Apricot chicken and apricot tofu (coat chicken with mixture of apricot preserves and mustard and bake 45 min at 350; garnish with aprioct halves) [done]
Brown rice with roasted pecan and garlic
Zucchini with cranberries and almonds (couldn’t find currants) [done]
Carrot ring (my mother’s recipe, see below) [done]
Flourless chocolate torte [done]
Crudites [done, i.e. bought]
Stuffed artichokes (based on this, but quadrupled and slightly modified, including using canned artichoke bottoms) [done]
Chicken satay (based on the initial recipe here) [done]
Red onion and orange salad [done]
Green beans amandine
Chocolate mousse (see bottom of this post; of course I skipped the whpped cream since it’s a meat meal) [done]
Mom’s Carrot Ring
3 cups shredded carrots
1/2 cup brown sugar
1 cup margarine
dash lemon [juice, I presume]
2 cups flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
Preheat oven to 350°.
Mix all ingredients and pour into a well greased tube or bundt pan. Bake for 45-50 minutes.
I’m tired. Surprising, eh?