So, I made a few changes to the menu. Well, more specifically, I compiled the rest of it, and then realized we had one thing too many. I would rather serve fewer dishes and have more of them, than having a smattering of a lot of dishes.
What Made the Cut
- Brisket
- Chicken barley soup
- Rice Balls
- Mac and Cheese Bites
- Bread and Butter
- Roasted Carrots (A Salat of Roots)
- Almond Milk Pancakes (Fruit and Almond Fritter)
- Brownie Bites
Recipe Change – Fruit and Almond Fritter
I experimented with fruit and almond fritter. The recipe just didn’t work for a large crowd as written. So, I tweaked it a little. I think that if we use a flat top, and make smaller pancakes, it will work better for what we need. I’ve also decided that we should use dried cranberries instead of figs and currants, since I can get dried cranberries relatively cheaply. Finally, a pinch of salt into the batter is being added. They will be served with sugar.
Mac and Cheese Bites
Breaded, and deep fried, these cheesy bites of pasta are a real treat. I used my usual recipe of bechemel and cheddar with elbow macaroni. I let it cool and set in the fridge for several hours. Because of how dense it ended up, instead of doing balls, I just cut blocks of the mixture, coated with egg wash and then seasoned bread crumbs, and then fried. It wasn’t as cheesy as I would have liked, so I am adding more bechemel and cheese, and putting some cheese in the bread crumb mixture.
Brownie Bites
I’ll admit, I’m totally cheating here, and using a box mix.
Chicken
The last recipe is based on one from GodeCookery.com for beef and barley soup. Since we were already serving brisket, we elected to make chicken instead. This might end up being turkey barley soup, depending on what is the most cost effective when I go shopping.
This is being prepared by a young man who labored long over the decision and I cannot wait to sample the resulting soup!
5 lbs. ground chicken (or turkey)
2 lbs. carrots, chopped
25 chicken bouillon cubes
1-2 lbs. barley
1-2 onions, diced
1 1/2 gallons waterCombine all ingredients in soup pot. Cover, bring to a boil, then reduce heat and let simmer until carrots are soft and barley has cooked, approx. 1/2-1 hour. Be careful not to scorch.For a thin soup, use just 1 lb. barley; for a thick soup, use both pounds
http://www.godecookery.com/begrec/begrec33.htm