Wednesday, September 30, 2009

Dairy Sukkot Dinner

Though I usually keep my dairy holiday meals to Shavuot, since I am doing my larger entertaining motzei shabbat, I figured after two large meat meals, my guests might prefer a more relaxed, dairy meal. Likely we won't sit down to eat until around 8:30 or 9, to give me time to reheat and do last minute prep after shabbat. Dairy meal planning is a challenge to me, now add the complication of motzei shabbat, and the the need for warm dishes for sukkot... WHEW! This is what I came up with..

Lentil soup - served with a dollop of herbed sour cream on top

Eggplant Parmesan (made with baked eggplant, not fried)
Cheese & "Pizza" Bourekas
Corn Kugel - made dairy for once - will probably be incredible made with butter!
Challah Souffle
Roasted Asparagus
Greek Salad

Fudge Covered Brownie Cheesecake
Apple Crisp with Vanilla Ice Cream

The challah souffle can be prepped, then popped into the oven immediately after shabbat. For the apple crisp, I can pre-slice the apples, rinse them in lemon water, and keep in a bag in the refrigerator. The topping can be made ahead of time too. Then it's just got to be thrown in a buttered pan (ahhhh butter!) and put in the oven when we start making kiddush - by the time we're ready for dessert it will be bubbly on the bottom and crisp on top - just perfect with the vanilla ice cream melting on top.

Chag Sameach to all!

No comments:

Post a Comment

Search for more recipes and ideas.....

Need help with menu planning?

Need household organization advice?

Want to be notified when new items are posted?

E-mail me at