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My daughter is engaged to a Jewish guy. He's wonderful, but I haven't
- Thread starter clofthwld
- Start date
I ate kosher for a year and a half and here are some ideas >>>
as mentioned above, avoid pork (that includes bacon) and shell fish.
You cannot go wrong with lamb, chicken or fish.
BUT, there is a but:
If you serve meat, you cannot mix dairy with it, and that includes the entire meal, from appetizer to dessert.
It's not as hard as it sounds.
I hardly ever serve three course meals anymore. I start with an appetizer and drink when people arrive.
When we sit down at the table, we go straight to the main course and then, dessert!
Well, that's me.
For starter you could serve a green salad with a vinagrette.
Main course could be chicken, turkey or lamb with vegetables, potatoes and a gravy sauce, and chocolate mousse for dessert (I'm only making suggestions here).
I have always found it easy to fix starters and dinners, but desserts without dairy is a hassle.
You can always serve fish. If so, you can mix fish and dairy, but make sure there are no shrimps or other shellfish around (shrimps have a way of sneaking into so many products. I know because I'm allergic to shrimps).
Your problem hon, is that your plates, casseroles and cutlery is not kosher. So basically, it doesn't really matter.
I think that your in-laws will eat what you serve them but I think it's a good way to show respect for their religion by not serving pork or shell fish.
I have to admit that I once served bread at a kosher dinner where we ate meat - and later realized it contained milk!
Accidents are know to happen but I strongly belive that neither them nor I will go to hell for 1/2 cup of milk! smileys/smile.gif
Good luck on your dinner.
as mentioned above, avoid pork (that includes bacon) and shell fish.
You cannot go wrong with lamb, chicken or fish.
BUT, there is a but:
If you serve meat, you cannot mix dairy with it, and that includes the entire meal, from appetizer to dessert.
It's not as hard as it sounds.
I hardly ever serve three course meals anymore. I start with an appetizer and drink when people arrive.
When we sit down at the table, we go straight to the main course and then, dessert!
Well, that's me.
For starter you could serve a green salad with a vinagrette.
Main course could be chicken, turkey or lamb with vegetables, potatoes and a gravy sauce, and chocolate mousse for dessert (I'm only making suggestions here).
I have always found it easy to fix starters and dinners, but desserts without dairy is a hassle.
You can always serve fish. If so, you can mix fish and dairy, but make sure there are no shrimps or other shellfish around (shrimps have a way of sneaking into so many products. I know because I'm allergic to shrimps).
Your problem hon, is that your plates, casseroles and cutlery is not kosher. So basically, it doesn't really matter.
I think that your in-laws will eat what you serve them but I think it's a good way to show respect for their religion by not serving pork or shell fish.
I have to admit that I once served bread at a kosher dinner where we ate meat - and later realized it contained milk!
Accidents are know to happen but I strongly belive that neither them nor I will go to hell for 1/2 cup of milk! smileys/smile.gif
Good luck on your dinner.
melissa-dallas
Well-known member
My middle name is CAPRICE! (And I was born before the car). Add me in! (nt)
Mimi at cyber-kitchen has many Jewish recipes in her personal file.
http://www.cyber-kitchen.com/index/html/gp37.html
http://www.cyber-kitchen.com/index/html/gp37.html
Just because the family is Jewish doesn't mean they'll like traditionally Jewish food.
I'm Asian and my hubby is Jewish -- and after 9+ years of marriage, my in-laws make a lot of stir fry and my mom now makes brisket and kugel. Thanksgiving is a riot -- but we each make what we are good at making. I make/eat a little bit of everything.
My only comment is my hubby isn't kosher, but I notice he and his family don't eat pork (except for bacon, which they LOVE). Make meat or fish or chicken recipes your family enjoys and I am sure your soon to be extended family will enjoy them, as well!
I'm Asian and my hubby is Jewish -- and after 9+ years of marriage, my in-laws make a lot of stir fry and my mom now makes brisket and kugel. Thanksgiving is a riot -- but we each make what we are good at making. I make/eat a little bit of everything.
My only comment is my hubby isn't kosher, but I notice he and his family don't eat pork (except for bacon, which they LOVE). Make meat or fish or chicken recipes your family enjoys and I am sure your soon to be extended family will enjoy them, as well!
Recipe: My MIL's brisket
I know it looks bland, processed, etc. but it's really good!
2 (15 oz) cans tomato sauce
1 can whole berry cranberry sauce
2 envelopes Lipton Onion soup mix
1 cup water
1 - 6 to 8 pound brisket, trimmed
Mix items above and pour over the brisket. Cover with foil. Bake at 325 degress in the oven for one hour per pound (ie. bake 8 hours for an 8 pound brisket). Cool before slicing against the grain. Reheat in 350 oven for 30 minutes. Can be cooked, sliced and frozen, covered in sauce. Freezes beautifully. We eat shredded brisket in quesadillas with shredded mozzerella. Yummy!
I know it looks bland, processed, etc. but it's really good!
2 (15 oz) cans tomato sauce
1 can whole berry cranberry sauce
2 envelopes Lipton Onion soup mix
1 cup water
1 - 6 to 8 pound brisket, trimmed
Mix items above and pour over the brisket. Cover with foil. Bake at 325 degress in the oven for one hour per pound (ie. bake 8 hours for an 8 pound brisket). Cool before slicing against the grain. Reheat in 350 oven for 30 minutes. Can be cooked, sliced and frozen, covered in sauce. Freezes beautifully. We eat shredded brisket in quesadillas with shredded mozzerella. Yummy!
Recipe: EPI's sweet and sour brisket
I've made this and frozen it and just defrosted 24 hours in fridge and warmed at 350 for half an hour -- and it was fabulous. Sometimes I make this recipe and my MIL's brisket if we're doing a bigger party and then people can pick which brisket they like better. SWEET-AND-SOUR BRISKET Here's an easy dish to cook ahead for company. Serve it with buttered noodles or mashed potatoes, then add a vegetable to round out a comforting meal. 1 12-ounce bottle beer 1 cup packed canned whole-berry cranberry sauce 1/2 cup catsup 2 tablespoons olive oil 1 4- to 5-pound flat-cut beef brisket 1 large onion, sliced Preheat oven to 3500F. Combine beer, cranberry sauce and catsup in medium bowl and set aside. Heat olive oil in heavy large Dutch oven over high heat. Season brisket with salt and pepper. Add brisket to Dutch oven and sear until brown, about 5 minutes per side. Transfer brisket to plate. Add sliced onion to same pot and sauti until soft and brown, stirring and scraping bottom of pot frequently, about 8 minutes. Place brisket on onions. Pour beer mixture over brisket. Bring liquids to boil. Cover pot tightly. Transfer to oven and bake until brisket is tender, about 3 hours. Let brisket cool 30 minutes before serving. Spoon fat from top of gravy. Transfer brisket to cutting board. Thinly slice brisket across grain. Return brisket to gravy. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat before serving.) Serves 6 to 8. Bon Appitit October 1993 Jan Okun: Encino, California
I've made this and frozen it and just defrosted 24 hours in fridge and warmed at 350 for half an hour -- and it was fabulous. Sometimes I make this recipe and my MIL's brisket if we're doing a bigger party and then people can pick which brisket they like better. SWEET-AND-SOUR BRISKET Here's an easy dish to cook ahead for company. Serve it with buttered noodles or mashed potatoes, then add a vegetable to round out a comforting meal. 1 12-ounce bottle beer 1 cup packed canned whole-berry cranberry sauce 1/2 cup catsup 2 tablespoons olive oil 1 4- to 5-pound flat-cut beef brisket 1 large onion, sliced Preheat oven to 3500F. Combine beer, cranberry sauce and catsup in medium bowl and set aside. Heat olive oil in heavy large Dutch oven over high heat. Season brisket with salt and pepper. Add brisket to Dutch oven and sear until brown, about 5 minutes per side. Transfer brisket to plate. Add sliced onion to same pot and sauti until soft and brown, stirring and scraping bottom of pot frequently, about 8 minutes. Place brisket on onions. Pour beer mixture over brisket. Bring liquids to boil. Cover pot tightly. Transfer to oven and bake until brisket is tender, about 3 hours. Let brisket cool 30 minutes before serving. Spoon fat from top of gravy. Transfer brisket to cutting board. Thinly slice brisket across grain. Return brisket to gravy. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat before serving.) Serves 6 to 8. Bon Appitit October 1993 Jan Okun: Encino, California
clofthwold...... Just because they're Jewish doesn;t mean that
you should prepare a Jewish meal. They will have had enough of those in the past few weeks.. during the Holidays. Why not just prepare what you do best.....taking into consideration that pork & shellfish are not included, just in the event that they observe somewhat!
I am sure that whatever you fix will be much appreciated, and if there is something there that they cannot eat, they will just leave it, politely.
If I were you, I would choose to do something very traditional...... like roast beef or Cornish hens.
Don;t worry, your personality will shine thru and everything will be wonderful.
you should prepare a Jewish meal. They will have had enough of those in the past few weeks.. during the Holidays. Why not just prepare what you do best.....taking into consideration that pork & shellfish are not included, just in the event that they observe somewhat!
I am sure that whatever you fix will be much appreciated, and if there is something there that they cannot eat, they will just leave it, politely.
If I were you, I would choose to do something very traditional...... like roast beef or Cornish hens.
Don;t worry, your personality will shine thru and everything will be wonderful.
So sorry. Yes, I went to blinkin whatever, but yes the father is kosher, but he married a gentile,
so what the frickin chickin do I do? I think I'm going to cancel, but are there kosher restaurants? What is kosher nowadays? When I worked at UMass, the Rabbi used to blow torch the sinks and stuff. I don't want to blow torch my kitchen.
so what the frickin chickin do I do? I think I'm going to cancel, but are there kosher restaurants? What is kosher nowadays? When I worked at UMass, the Rabbi used to blow torch the sinks and stuff. I don't want to blow torch my kitchen.