So for the Jewish New Year, I made a dinner combining these traditions and asked our invitees -- dear friends all -- to be my test panel.
Here's what I made:
For hors d'oeuvres, Mustard Batons and Salmon Rillettes on toasted baguette slices, both from Dorie Greenspan's Around My French Table. The batons, puff pastry with Dijon mustard filling, have already become one of my standby recipes: I keep some frozen ones for spur-of-the-moment situations. (I am working my way through Dorie's book and will report in more detail when I am finished.)
|Dorie Greenspan's Mustard Batons|
|Dorie Greenspan's Salmon Rillettes on Toast|
|Ottolenghi's Watercress and Spinach Soup|
As a side, I made Burghol m'Jedrah (Bulgur Wheat with Lentils), from the same book. I totally screwed this up (burned the garlic, added bulgur before the lentils), but it came out okay nonetheless. The simple earthiness of the dish made it very satisfying, and a good vehicle for the sauce from the chicken.
Apples and honey are traditionally served at the Jewish New Year, so I made an Apple and Walnut Cream Tart, which I finished with a little honey and crème fraîche. The recipe was one I found at Bon Appétit's website.
A good time was had by all, and I made some progress toward my Sephardic Seder to come.