Inspire me with a Menu

[Drolefille]

Originally Posted by greekchef

Benzgirl, I served the Banitsa for lunch today along side chicken souvlaki, tzatziki sauce and pita. It was very popular and very appreciated by our vegetarians. It was actually simple to prepare other than the fiddly nature of the phyllo dough. So thanks for the idea. I've now added some greek to my menu (although I know its not truly greek, but close).

So that make two great ideas from this thread. I still haven't tried the Gooey Buns (sorry Tom), but they may show up soon.

Thanks for the ideas.

Please see nutritional information for gooey buns. 1400 calories per bun.

Just say no to gooey buns.

[Benzgirl]

Originally Posted by Drolefille

Please see nutritional information for gooey buns. 1400 calories per bun.

Just say no to gooey buns.

Drole, you have inspired me!

[Drolefille]

Originally Posted by Benzgirl

Drole, you have inspired me!

I try

[greekchef]

Busy-ness has kept me from updating a couple of questions asked on this thread. But now that the semester is nearly in the can at the fine institution of higher learning where I toil, I can update you.

I was asked what I was doing for Christmas dinner for the girls. This year we did a Hanukkah dinner. After consulting with one of our 6 or 7 jewish girls, the menu was Matzah Ball Soup (someone else told me that it is really a passover dish, but it was requested) Beef Brisket cooked in Apple Cider with Dried Fruit, Potato Latkes, Random vegetables, Yeast Rolls, and Jelly Donuts. I also made an Apple and Craisin Strudel as another dessert. The meal went over well and was genuinely appreciated by the jewish girls as they tend to get lost in the shuffle sometimes.

So the girls must vacate by 6:30 tomorrow night and I am looking forward to a 3 1/2 week hiatus. But still I am looking for new ideas. If you see something please pass it on.

Merry Christmas

[Benzgirl]

Chef,
We have missed you and I really want someone to make me some Latkes sometime.

BTW...have you ever done Apple Fritters for a meal? Sometimes I treat friends to Canadian Bacon with an Apricot Sauce (Preserves and Brandy), then fry up a batch of Apple Fritters with Vermont Maple Syrup on the side. It's heavenly!

When we were kids, we died for my mom to make Blintzes for dinner. She made up the crepes, filled them and put them in a baking dish, and did a sour cream topping. This would satisfy both your Vegetarians and Jewish Girls (and probably the rest of the house)