When you’re holding a major simcha (wedding, bar/bat mitzvah, milestone birthday or anniversary), most of your worries about the main event are probably being taken care of by the caterer.
Since many out-of-town guests are expected to attend, more than likely you will be hosting either a Shabbat dinner or Sunday brunch at your home. This is where the anticipated dream weekend can turn into a nightmare. You are in charge and you have to make the decisions: among them formal or casual, buffet or sit-down, meat, fish or poultry?
The style in which you choose to entertain should be the one that allows you to be at your most comfortable. The menu should be doable ahead of time, and each recipe expandable to feed a crowd if necessary.
If you’re a meat eater, one of the most difficult decisions is what to feed the vegetarians. (I promise you there will be some.) Several dishes composed of vegetables, legumes and grains should be included so that everyone can enjoy the festive meal.
Moroccan Garbanzo Ragout | Serves 8
1/4 cup olive oil
3 large onions, sliced thin
2 28 oz. cans of whole tomatoes, drained and chopped, reserve tomato juice
1 cup raisins
1/3 cup chopped peel of preserved lemons*
3/4 tsp. ground cumin
1/2 tsp. ground coriander
1 tsp. ground cinnamon
1 1/2 lbs. fresh spinach, stems trimmed and leaves washed well and drained
2 cans of garbanzo beans, rinsed and drained
In a large heavy kettle, heat oil over moderate heat and cook onions, stirring occasionally, until deep golden brown, about 15 minutes. Stir in tomatoes with reserved juice, raisins, preserved lemon peel, ground cumin, coriander and cinnamon and bring to a simmer. Cook stew about 45 minutes. Stir in spinach and garbanzo beans and cook another 5 minutes.
Season stew with salt and pepper and serve over couscous or rice.
* May be purchased in specialty shops
Balsamic Roasted Vegetables | Serves 10
12 baby beets, trimmed, peeled
2 lbs. red-skinned sweet potatoes, peeled, cut into 1-inch pieces
2 3/4 lbs. acorn squash, unpeeled, quartered lengthwise, seeded, cut crosswise into 1/2-inch-thick slices
1 1/2 lbs. Brussels sprouts, trimmed, halved lengthwise
2 tsp. chopped fresh rosemary or 1 tsp. dried
5 Tbs. plus 1 tsp. extra virgin olive oil
1 whole garlic head, top trimmed 1/2 inch
1/4 cup balsamic vinegar
2 tsp. grated lemon peel
Preheat oven to 450 degrees. Cook beets in medium pot of boiling salted water until almost tender, about 15 minutes. Drain. Transfer beets to large roasting pan. Add sweet potatoes, squash, Brussels sprouts and rosemary to pan. Drizzle with 2 Tbs. oil. Sprinkle generously with salt and pepper. Toss to coat. Place garlic head, cut side up, on small piece of foil and drizzle with 1 tsp. oil; wrap in foil. Place in roasting pan with vegetables. Roast vegetables and garlic until tender and vegetables are brown in spots, turning occasionally, about 45 minutes.
Unwrap garlic. Peel and thinly slice garlic cloves. Transfer vegetables and garlic to large bowl. Whisk vinegar, lemon peel and 3 Tbs. oil in small bowl. Season with salt and pepper. (Vegetables and dressing can be made 8 hours ahead. Chill vegetables; let dressing stand at room temperature. Before continuing, rewarm vegetables in microwave.) Pour dressing over; toss to coat. Serve warm.
Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Rebecca Ets-Hokin. Questions and recipe ideas can be sent to j. or to [email protected].