Tonight we hosted a Rosh Hashanah dinner for my mother, her inamorato, and my brother (who ended up working late and didn't arrive until dessert--his loss). It was the first my-family holiday dinner hosted by someone of my generation, so we wanted to make it extra special.
The menu:Pomegranate sangrias.
Alcoholic: Sauvignon Blanc + pomegranate juice + honey. Non-alcoholic: white grape juice + pomegranate juice. I just happened to have frozen pomegranate arils*, so I put them in an ice cube tray, filled it with pomegranate juice, and made ice cubes that wouldn't dilute the sangria as they melted. These were a big hit.* Having written this, I think I am no longer allowed to tease my mother about the time she said, "Of course you can come over for dinner, I just happen to have roasted a turkey."Apples and honeys.
This was set out for people to nosh on while we finished cooking. The Ginger Gold apples, from our local greenmarket, were peeled and cut into thick circular slices, and the core sections removed with a heart-shaped cookie cutter. We had dishes of pohutukawa and blue borage honey from New Zealand (brought to us by auntyglory
), buckwheat honey from New England, and Brooklyn wildflower honey from regyt
, whose hive has supplied our Rosh Hashanah honey for years now. We served the apple slices and honey on small dishes laid out on a carved wooden tray, all filched from J's stepfather's apartment in Osaka.
Dinner was served with dishes passed at the table, very comfortable and cozy and informal.Chicken stewed with apricots and autumn spices.
We based this on the Moroccan chicken stew that was such a hit at Arisia. Six pounds of chicken thigh filets from the neighborhood butcher, one yellow onion, a great many quartered apricots, homemade chicken stock flavored with Balinese long pepper and dosed with honey and lemon juice, and a spice mix of sweet paprika, za'atar, cumin, ginger, urfa-biber, ground coriander seed, and cinnamon. We cooked it all together until the chicken was falling apart, and then I shredded the meat by hand and returned it to the pot, where it happily soaked up all the broth. The texture was very similar to pulled pork. We served it garnished with toasted silvered almonds and chopped parsley, with lemon wedges for those who felt like lemoning it a bit more. It was incredibly rich and delicious.Sweet noodle kugel.
A very basic recipe, with cashew ricotta and almond cream + cider vinegar and coconut oil substituting for cottage cheese and sour cream and butter, and Jovial gluten-free egg noodles. It was mostly custard and raisins, with noodles more for the sake of tradition than for flavor or texture. My mother arrived while it was baking and said the house smelled like Cinnabon; I'm pretty sure this was a compliment.Maple-glazed carrots.
Carrot coins with a glaze of maple syrup, Earth Balance, cinnamon (this was a very cinnamon-heavy meal), and fresh thyme (though not NEARLY enough of it; I blame myself). I love this recipe, but it was completely drowned out by the considerably more complex flavors of the chicken. Oh well. It'll be great to snack on.Cruciferous vegetables.
Broccoli, cauliflower, and Brussels sprouts, tossed with olive oil and salt and pepper, roasted for half an hour, and garnished with fresh pomegranate seeds. Simple and perfect.Greenmarket salad.
My mother contributed this: long beans, watermelon, pears, micro greens, picked watermelon rind, some other delicious things. It was a lovely refreshing finish to the meal.
Dessert was delayed while we waited for my brother to arrive, and it's just as well because we all ate a whole lot of dinner and needed some time to digest it. Apple crumble with vanilla ice cream.
More Ginger Golds, tossed with cornstarch and sugar and (all together now) cinnamon, topped with chopped oats and gluten-free flour and almond meal and brown sugar and a bit more cinnamon because why not. The directions say "Mix topping with coconut oil until it resembles wet sand" and that's basically what it was still like when it came out of the oven with syrup bubbling up all around it: delicious, delicious sand. Of course we do make twice as much topping as the original recipe called for. Anyway, it was phenomenal, and we had Häagen-Dazs Vanilla Bean for the dairy-eaters and Soy Delicious Purely Vanilla for me and X, and I had a second helping even though I was super intensely full.
Our agenda looked basically like this:
08:00: X and J get up.
09:00: J goes to the farmer's market. X lets in Angela, our superb house cleaner.
11:00: R gets up.
12:00: EVERYONE EATS LUNCH. NO EXCEPTIONS. (Cooking while hungry is a bad, bad idea.)
13:00: R and J start cooking. X naps.
14:00: Angela leaves.
15:00: R and J take a break. X cleans up.
16:00: R and J go back to cooking. X sets the table.
18:00: R and J take turns showering and getting dressed while cooking continues.
19:00: Guests arrive.
20:00: Dinner is served.
22:00: Everyone go hoooome.
We didn't stick to it precisely--we started cooking at 12:30 because we were all energized, and for a while we were way ahead of schedule so we took more breaks--but dinner was on the table at 20:02. I am very, very proud of that.
My mother and D left at about 22:30; my brother stayed and chatted with me for another hour or so.
I think X ran the dishwasher four or five times. Maybe six, counting the current load. J and I cooked together splendidly, as we always do, and whenever we sat down for a bit, X whisked in, tidied up, and whisked away again. The three of us are such a phenomenal team. We were relaxed and happy the whole time, joking and smooching and smoothly navigating around one another. I don't think a single cross word was spoken all day.
My mother was thrilled and impressed, and she stayed at the table the whole time--no bustling in the kitchen!
My feet hurt and my back hurts and I ate too much and I'm basking in the glow of getting exactly the holiday dinner I wanted.