This menu is inspired by my Jewish father's childhood stories of growing up in Brooklyn. He taught me how to make an authentic egg cream when I was 11 years old, introduced me to halvah and the wonders of toasted kasha, and to appreciate a good deli sandwich.
- Brooklyn-Inspired Menu:
- Mains (a buffet-style spread of knish and/or sandwich fixings):
- Knishes (recipe here)
- Kasha varnishkes (recipe here)
- Sandwich bar (guests can build their own sandwich):
- Rye bread and/or challah
- Faux deli slices (e.g., Tofurky deli slices)
- Hummus (some may prefer this to faux meat)
- Onions, sliced
- Tomatoes, sliced
- Bell peppers, sliced
- Lettuce
- Pickles
- Pickled peppers (I love Jeff's Garden's peperoncini and banana pepper rings)
- Olives
- Mustard
- Horseradish (Gold's)
- Oil & vinegar
- Salt & pepper
- Dried oregano
- Matzo ball soup (keep in slow cooker; recipe here)
- Pickled beets
- Deli salads (to save time, I like to purchase directly from the kosher market deli or just make a quick and easy Israeli salad):
- Pasta salad (e.g., orzo)
- Cucumber salad (with the thinly sliced cucumbers and onions, or an Israeli salad)
- Cabbage salad (any kind)
- Bean salads (e.g., three bean salad)
- Desserts (choose one):
