As guest list grows, recipes for every table

Many years ago, while sitting on the beach, I prepared my Rosh Hashanah invitation list and made my calls. Almost no one was available. It seemed that everyone was either going away or hosting. I had not called too late, in fact, I had called so early that I startled some friends. It was just one of those things.

Then, about a week before the holiday, some friends called. It seemed their plans had fallen through, could they come to my house. And then it happened again, another friend could not go to her daughter’s house; they all had the Flu. And then my son called from college — could he bring home 3 friends who had no place to go. And my daughter called — her close friends — 2 parents, 3 kids — had nowhere to go. My guest list went from 9 to 20 in a matter of days and just a few days before the holiday! It called for adjustments.

I already had cooked and frozen the brisket, the chicken stock was in the freezer, I had everything planned, had shopped for everything and was ready to go — until I had to double everything!

I bought a turkey, three whole chickens and more veggies and then got to work on desserts. I made three different kinds of chickens, added a pot of zucchini leek soup I had in the freezer, made three side dishes — my daughter made some more — and we served buffet style (after serving the soup and matza balls). It all worked out and everyone was happy.

What I discovered was that these dishes could also be used for a smaller crowd. Each was so individualized that a single one could suffice for a small crowd or use two for a few more guests.

Are you cooking for a smaller crowd this year? Perhaps just for two of you or a few more? These recipes will work. No matter the size of your group, 2 or 32, you can adapt these for your group. We do not need 40 people at our table to have a delicious and joyous holiday meal.

L’Shanah Tovah!

One Pan Roast Chicken Dinner (Meat)

This is one of those recipes that can be totally customized according to what you like. Add more carrots and leave out the potatoes or add yams and something else. I admit that this is one of my favorite meals, and I make it often for Shabbat. Sometimes I add dried fruit; other times I add olives, tomatoes and more. You can add anything you like, but I advise against adding most green veggies as they will turn to mush. 

• 1 broiler chicken about 3 to 4 lbs.

• 2 onions, roughly chopped

• 4 to 5 shallots, roughly chopped

• 3 to 4 leeks, cut in half lengthwise, pieces cut into half-inch pieces placed into bowl and washed thoroughly, rinsed well, drained well

• 4 to 10 cloves of garlic, to taste, cut in half lengthwise

• 4 to 5 carrots, peeled, cut into inch-long pieces

• 2 lbs. red bliss baby (creamer) potatoes, cut in half

• 4 cups chicken broth

• 2 cups water

• Salt, pepper, garlic powder. Oregano

• Fresh dill, parsley, tarragon

• Canola oil or schmaltz

Any powdered spices you like such as paprika, kosher salt, onion powder, smoked paprika, celery salt, etc.

Optional: 2 cups egg noodles, uncooked, wide or medium work best, plus 2 to 3 cups boiling water

Pat the chicken dry and set aside. Pour about 1/4 cup of canola oil in the bottom of a large roasting pan. Set aside. Preheat the oven to 375 degrees.

Cut up the vegetables as directed and add to the bottom of the roasting pan starting with the onions, shallots, garlic and leeks. Add the chicken broth evenly over the vegetables. 

Chop any of the fresh herbs that you are using and mix with just enough canola oil, olive oil or schmaltz to make a loose paste. 

Loosen the skin from the chicken breast area and rub the paste over the meat, under the skin. Place the skin back in place and rub the outside of the skin with canola or olive oil, or schmaltz. Season with any of the powdered spices you like and place the chicken in the pot on the vegetables. Tent with foil and place in the oven.

If you are using the noodles, after 40 minutes, remove the pan from the oven. Add the hot water and add the noodles. Mix the noodles into the veggies so that they are submerged. Place back in the oven and cook another 30 to 45 minutes, until the temperature in the thickest part of the thigh registers 165 degrees. Check often to make sure that there is enough liquid in the pot. Add more boiling stock or water if the liquid is too low.

If you want very crispy skin, turn the oven to 450 degrees for the last 10 to 15 minutes of cooking. 

Remove from the oven and let the chicken rest for 15 minutes. Spoon the noodles (if you used them) and veggies into a large serving bowl. Cut up the chicken and add to the bowl of noodles or serve on a platter. Serves 2 to 4. 

Variations:

Honey Orange Glaze for Chicken:

• 2 Tbsp. Avocado or Canola oil

• 1 onion, minced

• 2 to 3 cloves garlic, minced

• 1 cup orange juice with lots of pulp

• 1/2 cup orange blossom honey

• 1/2 to 1 tsp. freshly grated ginger

• 1/3 cup low sodium Tamari sauce

• 1 Tbsp. apple cider vinegar

• 1 tsp. cornstarch

Heat a small saucepan and add the oil. Add the onions and garlic and heat until softened and translucent. Mix the rest of the ingredients, add to the pot and heat until just bubbly. Mix the cornstarch with some cold water and add to the pot. Stir until thickened and clear. Brush the chicken with the glaze several times during cooking. For this recipe use apricots, plums, pears and dried cherries. 

Lemon Herbal Rub for Chicken

• 2 Tbsp. grated or finely minced garlic

• Zest from 1 large lemon

• Juice from one large lemon

• 1/2 cup mixture of fresh parsley, basil, oregano, tarragon (any herbs you like)

• 1 tsp. kosher salt

• 1 tsp. less to taste coarsely ground black pepper

• 6 Tbsp. extra virgin olive oil

Mince the lemon zest and garlic in the bowl of a food processor. Add the herbs, salt and pepper and pulse a few times to blend. Add the olive oil through the feed tube, just until the mixture comes together into a thick sauce like consistency. Spread 1/4 over the chicken, and baste 3 to 4 more times throughout cooking.

Use this with olives, leeks, mushrooms, small potatoes, and other veggies you like. 

Simple Zucchini and Roasted Tomatoes (Pareve)

I love this dish. You must use fresh from the garden or farm stand tomatoes. Roma are best, but I used Better Boy, Early Girl and Beefsteak. Also small tomatoes like Compari or Sugar Bombs. Still delicious and the extra liquid and veggies were perfect over pasta the next day. The garlic becomes soft and creamy. I removed it and used it in a homemade salad dressing. Yum! Also, you can make as much or as little as needed.

• 2 to 4 zucchini, sliced 1/3 inch thick

• 6 to 7 tomatoes, cut into eighths, or 2 to 3 pints cherry or grape tomatoes 

• 5 to 15 cloves of garlic, cut in half, to taste

• Fresh basil, oregano, or rosemary leaves — any fresh herbs you like

• Extra virgin olive oil

• Salt and pepper to taste

OPTIONAL: Fresh snipped chives and parsley for garnish if you like

Line two large, rimmed baking sheets covered with foil. Line with parchment paper. Set side. Preheat the oven to 425 degrees.

Cut the tomatoes and place in a bowl. Add the garlic and any fresh herbs. Drizzle with a generous amount of olive oil and gently toss to cover. Pour onto one of the prepared pans and spread evenly. Place in the oven.

Place the cut zucchini in the same bowl that the tomatoes were in, and drizzle generously with olive oil. Add some of the herbs, toss and pour onto the second prepared pan. Spread the slices in a single layer. Place in the oven.

Roast until the zucchini and tomatoes are cooked through and the tomatoes are shriveled and charred in a few places. The tomatoes may take up to 10 minutes longer than the zucchini, so watch carefully and remove the zucchini when done. 

Remove the tomatoes from the oven and place all the vegetables in a large serving bowl. Toss gently to mix and season with salt and pepper. Add some fresh basil if you like. Be sure to add the liquid from the tomatoes. Serves 4.

This is delicious the next day over rice or pasta!

Flourless Lemon Almond Cake (Pareve, GF)

A friend gave me this recipe. She could not remember where she got it as she makes it so often. I found a very similar one on the Spruce, so I will credit them. I added the glaze which adds a nice sweet, tangy flavor. You can use Meyer lemons which are sweeter, and often smaller, so use 3-1/2 or 4. You want a lot. Surprisingly, boiling the lemons removes all the bitterness from the pith and the rind. Blending them in the food processor makes a creamy, tangy addition that is the lemon basis of the cake.

• 3 organic lemons, or 4 organic Meyer lemons (if they are smaller)

• 6 large eggs, divided and brought to room temperature

• 1-1/4 cups sugar

• 3/4 lbs. almond flour (about 3-1/2 cups plus a Tbsp. or so)

• 2 tsp. baking powder

Lemon Glaze:

• 1/4 cup freshly squeezed lemon juice. Enough confectioners’ sugar to make a thick glaze. 

Wash the lemons and place them in a saucepan filled with enough water to completely cover them. Bring the water to a boil, and then reduce the heat to maintain a gentle but constant simmer. Simmer for one hour, adding more water if needed to keep the lemons covered. Discard the water. Let the lemons cool.

When cool, trim off the stem ends, cut the lemons in half in a bowl to catch the juice and discard the seeds. Place the lemons in the bowl of a food processor and add any juice from the bowl. 

Process the lemons until they are thick, very smooth, and creamy. Preheat the oven to 360 degrees (Not a mistake — 360!)

Grease and dust with almond flour a 9-inch spring form pan — or spray with baking spray — and set aside.

Place the yolks in the bowl of an electric mixer and beat on medium. Add the sugar slowly and beat until the mixture is lighter yellow and very frothy. Add the lemon from the food processor and beat well. Add the almond flour and beat until completely blended and smooth. Set aside. 

NOTE: If you don’t have two mixer bowls, scrape the yolk lemon mixture into another large bowl and wash the mixer bowl in hot water. Make sure the bowl is thoroughly clean as even a tiny bit of egg yolk will prevent the whites from becoming fluffy and stiff. 

Place the whites in the cleaned bowl of the electric mixer and beat until stiff peaks form, but the whites are not dry. Remove the beater and fold the whites gently into the yolks. Sprinkle in the baking powder and fold in completely so it is evenly distributed. 

Scrape the batter into the prepared pan, place in the oven and bake for 60 to 70 minutes, or until a tester inserted in the middle comes out moist. 

Remove the pan from the oven and let cool completely before removing the ring. 

While the cake is cooling, make the glaze. Place the fresh lemon juice in a small deep bowl and whisk in enough confectioners’ sugar to make a glaze the consistency of thick heavy cream. Set aside. 

To remove the ring, run a thin knife twice around the cake. Remove the ring and slowly pour on the lemon glaze, spread it over the top and let it run down the sides just a bit. Serves 6 to 8.

Orange Spice Honey Cake with Tea (Pareve)

I love the spicy warmth of the orange spice tea in this cake.

• 3-1/2 cups all-purpose flour

• 1 Tbsp. baking powder

• 1 tsp. baking soda

• 1/2 tsp. salt

• 4 tsp. ground cinnamon

• 1/2 tsp. ground cloves

• 1/2 tsp. ground allspice

• 1 cup vegetable oil

• 1 cup honey (orange blossom is good here)

• 1-1/2 cups white or new golden sugar

• 1/2 cup light brown sugar, packed

• 3 extra-large eggs

• 1-1/2 tsp. pure vanilla extract

• 1 cup freshly squeezed orange juice or high pulp juice

• 1/2 cup completely flat ginger ale (not diet)

• 1/4 cup very strong orange spice tea, cooled 

• 1/2 cup slivered or sliced almonds (optional) 

Optional: 1 to 1-1/2 cups raisins plumped in hot water and well drained

GLAZE: 2 Tbsp. orange juice, 3 Tbsp. honey, 2 Tbsp. confectioners sugar. Whisk together until smooth. Brush on or drizzle over cake. 

Preheat oven to 350°F. Generously grease a Bundt pan or a 9x13 pan. Please adjust baking time down if using a 9x13 pan. 

Place the flour, baking powder, baking soda, salt, cinnamon and allspice in the bowl of an electric mixer. Mix with a fork to blend. Place the bowl onto the stand and add the oil, honey, sugars, eggs, vanilla, ginger ale, tea and juice. Mix on low to blend and the increase speed to medium and beat for 30 seconds until all ingredients are well-blended. Don’t overmix. Scrape into the prepared pan.

Bake for 55 to 75 minutes depending on the pan and your oven. A tester should come out just barely clean and the cake should spring back when touched. Let stand for 15 minutes to cool before removing from the pan.

Remove from pan and drizzle with honey orange glaze. Sprinkle with sliced almonds. Serves 10 to 12.

Write: Columnist@TheJewishStar.com