Advice for large quantities for Shabbos meals

Advice for large quantities for Shabbos meals

I'd appreciate any suggestions for Shabbos meals at home for a large group
(70-80) people. I'm thinking in terms of something to serve as individual
plates for Friday night, but served family style for Shabbos day.

Any menu suggestions would be appreciated.

Also would appreciate cholent recipe guidelines for that quantity.

Thanks.

Cyndee

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Re: Advice for large quantities for Shabbos meals


"Cyndee Meystel" <cmeys@nospamearthlink,net > wrote in message
news:O4_bh.5396$ql2.2099@newsread3.news.pas.earthlink,net ...
> I'd appreciate any suggestions for Shabbos meals at home for a large group
> (70-80) people. I'm thinking in terms of something to serve as individual
> plates for Friday night, but served family style for Shabbos day.
>
> Any menu suggestions would be appreciated.
>
> Also would appreciate cholent recipe guidelines for that quantity.
>
> Thanks.
>
> Cyndee

Cyndee,

Are you doing all this at home or at synagogue or commercial kitchen? I
often prepare food for kiddush luncheons at synagogue and have done brisket
for 80 on at least five occasions. How much prep time do you have available?

We found that buffet style with the tables away from walls so people can
pass the table on both sides works the most efficiently. If you have
equipment and staff and space to serve and hold prepared plates, individual
plates works well, but we never had that.

If you want to take this offline, email me privately at adstavis at geemail
dot com.

Adelle


____________________________________________________

rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>
____________________________________________________

Re: Advice for large quantities for Shabbos meals

Thank you.

This will be done at home. In a large home kitchen (4 ovens, 2 stoves, etc.)
ample counter space to prepare individual plates but no room for a buffet.
Friday night will be individual plates and family style for Shabbos day.
Shabbos day, no food will be warmed up (cholent will be kept in the oven). I
have 7 weeks to prepare, and would like to do as much as possible in advance
and freeze it.
--
Cyndee

"Adelle" <adNOstavis@SPAMcomcast,net > wrote in message
news:Dq-dnXR2TKbDF-3YnZ2dnUVZ_r-dnZ2d@comcast,com ...
>
> "Cyndee Meystel" <cmeys@nospamearthlink,net > wrote in message
> news:O4_bh.5396$ql2.2099@newsread3.news.pas.earthlink,net ...
>> I'd appreciate any suggestions for Shabbos meals at home for a large
>> group (70-80) people. I'm thinking in terms of something to serve as
>> individual plates for Friday night, but served family style for Shabbos
>> day.
>>
>> Any menu suggestions would be appreciated.
>>
>> Also would appreciate cholent recipe guidelines for that quantity.
>>
>> Thanks.
>>
>> Cyndee
>
> Cyndee,
>
> Are you doing all this at home or at synagogue or commercial kitchen? I
> often prepare food for kiddush luncheons at synagogue and have done
> brisket for 80 on at least five occasions. How much prep time do you have
> available?
>
> We found that buffet style with the tables away from walls so people can
> pass the table on both sides works the most efficiently. If you have
> equipment and staff and space to serve and hold prepared plates,
> individual plates works well, but we never had that.
>
> If you want to take this offline, email me privately at adstavis at
> geemail dot com.
>
> Adelle
>
> ____________________________________________________
>
> rec.food.cuisine.jewish recipe archives
> < http :// www .cyber-kitchen,com /rfcj>
> ____________________________________________________
>

____________________________________________________

rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>
____________________________________________________

Re: Advice for large quantities for Shabbos meals


"Cyndee Meystel" <cmeys@nospamearthlink,net > wrote in message
news:M4pch.6182$tM1.4007@newsread1.news.pas.earthlink,net ...
> Thank you.
>
> This will be done at home. In a large home kitchen (4 ovens, 2 stoves,
> etc.) ample counter space to prepare individual plates but no room for a
> buffet. Friday night will be individual plates and family style for
> Shabbos day. Shabbos day, no food will be warmed up (cholent will be kept
> in the oven). I have 7 weeks to prepare, and would like to do as much as
> possible in advance and freeze it.
> --
> Cyndee

You have lots of oven space, so reheating thins in the oven rather than
fussing with stovetop stuff is always my preference.

For large groups, I really like doing brisket as you can cook alot more of
it in a smaller space than you can with chicken pieces.

One buys either whole briskets or flat cuts (your preference) and cook to
your favorite recipe (I can send a really easy one if you'd like), but only
cooking for two hours. I cook them in steamer trays. After the two hours, I
slice the meat and put the slices into half steamer trays with gravy
(smaller tray just cause its easier to carry). It can be frozen at this
point. It holds well for long periods of time. I also freeze the extra
gravy. Take them out to defrost Thursday night (Wednesday if you want them
to defrost in fridge). On Friday, cut potatos into eighths or so (or
quarters for smaller potatos) and place in corners of pan or in separate pan
to be covered by the gravy. Put them in 325 degree oven right before Shabbat
or about 2 and half hours before dinner, whichever is most appropriate for
time of year and your observance level (the potaos sometimes need a higher
temp and to be finished uncovered. Depends on how big the pieces are). I
figure 1/3 to 1/2 pound of meat per person because of shrinkage, depending
on how many side dishes are served.

Turkey also works well if you roast and carve the turkey in advance. Place
carved slices in half steamer trays with either gravy or some poultry stock
and reheat for Shabbat dinner. Stuffing also freezes well to be cooked
later.

I also make kugels far in advance and freeze. Instead of just plain potato,
I do cauliflower (partly cook fresh or frozen cauliflower, add to a bit of
regular potato kugel 'base' and bake until toothpick comes out clean), a
spinach and potato one and a savory one with sauteed shredded carrot,
zucchini and squash, sliced mushrooms (sauteed), carmelized onions and lots
of sage, marjoram, etc. Same thing, add all that to potato kugel 'base' and
bake. These are easy to make in assembly line fashion and reheat really well
after being frozen.

For lunches, I like to do fresher cold things which I prepare on Thursday. I
know its not the do far in advance thing, but I really don't have a lot of
those ideas for Shabbat lunch. We always do meat deli, leftovers or this
typical dairy lunch: tuna and egg salads (you can buy industrial size cans
of tuna much more affordably at warehouse clubs, if either you or a friend
has a membership. Large quantities of eggs are also cheaper). I do a 4 pound
can of tuna and three dozen eggs for about 20-30 people. It stretches well
if you add other things like salads, chumus, noodle kugel (made in advance
and reheated if you have an oven on a timer or on a warming tray plugged
into outlet timer). Some Costcos carry a kosher whitfish salad (Blue Hill
Brand) which is better than anything I've gotten in a deli outside the NYC
area. I also get a pound of their lox and make homemade lox spread adding it
to creamed cheese and mixing using the kitchenaid mixer. And bagels and rye
bread of course.

Another friend who is no longer in contact used to make a tomato vegetable
stock well it advance and froze it. Put it in a crock pot and right before
Shabbat (not sure if she defrosted or not) added chopped root veggies for a
vegetable soup for Shabbat lunch

Again, feel free to contact me privately if you have any questions or want
to brainstorm more.

Adelle

>
> "Adelle" <adNOstavis@SPAMcomcast,net > wrote in message
> news:Dq-dnXR2TKbDF-3YnZ2dnUVZ_r-dnZ2d@comcast,com ...
>>
>> "Cyndee Meystel" <cmeys@nospamearthlink,net > wrote in message
>> news:O4_bh.5396$ql2.2099@newsread3.news.pas.earthlink,net ...
>>> I'd appreciate any suggestions for Shabbos meals at home for a large
>>> group (70-80) people. I'm thinking in terms of something to serve as
>>> individual plates for Friday night, but served family style for Shabbos
>>> day.
>>>
>>> Any menu suggestions would be appreciated.
>>>
>>> Also would appreciate cholent recipe guidelines for that quantity.
>>>
>>> Thanks.
>>>
>>> Cyndee
>>
>> Cyndee,
>>
>> Are you doing all this at home or at synagogue or commercial kitchen? I
>> often prepare food for kiddush luncheons at synagogue and have done
>> brisket for 80 on at least five occasions. How much prep time do you have
>> available?
>>
>> We found that buffet style with the tables away from walls so people can
>> pass the table on both sides works the most efficiently. If you have
>> equipment and staff and space to serve and hold prepared plates,
>> individual plates works well, but we never had that.
>>
>> If you want to take this offline, email me privately at adstavis at
>> geemail dot com.
>>
>> Adelle
>>
>> ____________________________________________________
>>
>> rec.food.cuisine.jewish recipe archives
>> < http :// www .cyber-kitchen,com /rfcj>
>> ____________________________________________________
>>
>
> ____________________________________________________
>
> rec.food.cuisine.jewish recipe archives
> < http :// www .cyber-kitchen,com /rfcj>
> ____________________________________________________
>


____________________________________________________

rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>
____________________________________________________

Re: Advice for large quantities for Shabbos meals

Thank you for the ideas. I am saving them to discuss with those that will be
helping me. A dairy/pareve meal is not an option for Shabbos day though; it
must be fleishig and must contain at least one hot dish (probably cholent).
I appreciate your help.

--
Cyndee

"Adelle" <adNOstavis@SPAMcomcast,net > wrote in message
news:DJydnU_6hKsgFejYnZ2dnUVZ_t6dnZ2d@comcast,com ...
>
> "Cyndee Meystel" <cmeys@nospamearthlink,net > wrote in message
> news:M4pch.6182$tM1.4007@newsread1.news.pas.earthlink,net ...
>> Thank you.
>>
>> This will be done at home. In a large home kitchen (4 ovens, 2 stoves,
>> etc.) ample counter space to prepare individual plates but no room for a
>> buffet. Friday night will be individual plates and family style for
>> Shabbos day. Shabbos day, no food will be warmed up (cholent will be kept
>> in the oven). I have 7 weeks to prepare, and would like to do as much as
>> possible in advance and freeze it.
>> --
>> Cyndee
>
> You have lots of oven space, so reheating thins in the oven rather than
> fussing with stovetop stuff is always my preference.
>
> For large groups, I really like doing brisket as you can cook alot more of
> it in a smaller space than you can with chicken pieces.
>
> One buys either whole briskets or flat cuts (your preference) and cook to
> your favorite recipe (I can send a really easy one if you'd like), but
> only cooking for two hours. I cook them in steamer trays. After the two
> hours, I slice the meat and put the slices into half steamer trays with
> gravy (smaller tray just cause its easier to carry). It can be frozen at
> this point. It holds well for long periods of time. I also freeze the
> extra gravy. Take them out to defrost Thursday night (Wednesday if you
> want them to defrost in fridge). On Friday, cut potatos into eighths or so
> (or quarters for smaller potatos) and place in corners of pan or in
> separate pan to be covered by the gravy. Put them in 325 degree oven right
> before Shabbat or about 2 and half hours before dinner, whichever is most
> appropriate for time of year and your observance level (the potaos
> sometimes need a higher temp and to be finished uncovered. Depends on how
> big the pieces are). I figure 1/3 to 1/2 pound of meat per person because
> of shrinkage, depending on how many side dishes are served.
>
> Turkey also works well if you roast and carve the turkey in advance. Place
> carved slices in half steamer trays with either gravy or some poultry
> stock and reheat for Shabbat dinner. Stuffing also freezes well to be
> cooked later.
>
> I also make kugels far in advance and freeze. Instead of just plain
> potato, I do cauliflower (partly cook fresh or frozen cauliflower, add to
> a bit of regular potato kugel 'base' and bake until toothpick comes out
> clean), a spinach and potato one and a savory one with sauteed shredded
> carrot, zucchini and squash, sliced mushrooms (sauteed), carmelized onions
> and lots of sage, marjoram, etc. Same thing, add all that to potato kugel
> 'base' and bake. These are easy to make in assembly line fashion and
> reheat really well after being frozen.
>
> For lunches, I like to do fresher cold things which I prepare on Thursday.
> I know its not the do far in advance thing, but I really don't have a lot
> of those ideas for Shabbat lunch. We always do meat deli, leftovers or
> this typical dairy lunch: tuna and egg salads (you can buy industrial
> size cans of tuna much more affordably at warehouse clubs, if either you
> or a friend has a membership. Large quantities of eggs are also cheaper).
> I do a 4 pound can of tuna and three dozen eggs for about 20-30 people. It
> stretches well if you add other things like salads, chumus, noodle kugel
> (made in advance and reheated if you have an oven on a timer or on a
> warming tray plugged into outlet timer). Some Costcos carry a kosher
> whitfish salad (Blue Hill Brand) which is better than anything I've gotten
> in a deli outside the NYC area. I also get a pound of their lox and make
> homemade lox spread adding it to creamed cheese and mixing using the
> kitchenaid mixer. And bagels and rye bread of course.
>
> Another friend who is no longer in contact used to make a tomato vegetable
> stock well it advance and froze it. Put it in a crock pot and right before
> Shabbat (not sure if she defrosted or not) added chopped root veggies for
> a vegetable soup for Shabbat lunch
>
> Again, feel free to contact me privately if you have any questions or want
> to brainstorm more.
>
> Adelle
>
>>
>> "Adelle" <adNOstavis@SPAMcomcast,net > wrote in message
>> news:Dq-dnXR2TKbDF-3YnZ2dnUVZ_r-dnZ2d@comcast,com ...
>>>
>>> "Cyndee Meystel" <cmeys@nospamearthlink,net > wrote in message
>>> news:O4_bh.5396$ql2.2099@newsread3.news.pas.earthlink,net ...
>>>> I'd appreciate any suggestions for Shabbos meals at home for a large
>>>> group (70-80) people. I'm thinking in terms of something to serve as
>>>> individual plates for Friday night, but served family style for Shabbos
>>>> day.
>>>>
>>>> Any menu suggestions would be appreciated.
>>>>
>>>> Also would appreciate cholent recipe guidelines for that quantity.
>>>>
>>>> Thanks.
>>>>
>>>> Cyndee
>>>
>>> Cyndee,
>>>
>>> Are you doing all this at home or at synagogue or commercial kitchen? I
>>> often prepare food for kiddush luncheons at synagogue and have done
>>> brisket for 80 on at least five occasions. How much prep time do you
>>> have available?
>>>
>>> We found that buffet style with the tables away from walls so people can
>>> pass the table on both sides works the most efficiently. If you have
>>> equipment and staff and space to serve and hold prepared plates,
>>> individual plates works well, but we never had that.
>>>
>>> If you want to take this offline, email me privately at adstavis at
>>> geemail dot com.
>>>
>>> Adelle
>>>
>>> ____________________________________________________
>>>
>>> rec.food.cuisine.jewish recipe archives
>>> < http :// www .cyber-kitchen,com /rfcj>
>>> ____________________________________________________
>>>
>>
>> ____________________________________________________
>>
>> rec.food.cuisine.jewish recipe archives
>> < http :// www .cyber-kitchen,com /rfcj>
>> ____________________________________________________
>>
>
>
> ____________________________________________________
>
> rec.food.cuisine.jewish recipe archives
> < http :// www .cyber-kitchen,com /rfcj>
> ____________________________________________________
>

____________________________________________________

rec.food.cuisine.jewish recipe archives
< http :// www .cyber-kitchen,com /rfcj>
____________________________________________________