Recent content by Belle Rita

Costs of catering No easy answer for that one. what is the occasion? What is the budget? What time of day? Who is coming to the event? Who is doing the cooking? Professionals or yourself or friends? I would say that what I catered for my grandson's dairy kiddush luncheon last Saturday would...

I think this is where I got some help a few weeks ago. I wrote that I was catering my grandson's bar mitzvah luncheon. It was going to be dairy, etc. today was the day and it was fabulous, but the kids who attended hardly ate anything besides the desserts, so if I were doing this again I...

Dutch baby I always squeeze lemon juice and put confectioners' sugar on mine. Love the combo of sour and sweet. Kind of like me. Get your pan very hot in the oven so the whole pan is hot. Enjoy!

Dutch baby I always heat the pan in the oven with the butter and when it is sizzling is when I pour the batter in. I pour the batter in with the pan on the oven rack; i never take it out of the oven. Make sure you use a small enough pan. What you made was a small DB. Also, the fruit usually...

A person after my own heart. When we used to go visit my aunt in Port Chester, NY the first thing we did was go to her refrigerator and get the pickles. New York had much better pickles than we did here in Massachusetts. I already have the olives from an Italian store in town, and the pickles...

bar mitzvah Okay, sounds like a plan. Thanks. I am going to make a fizzy fruit punch (juices and fruit punch and seltzer, no sherbet), and will also have seltzer.

I am catering my grandson's bar mitzvah in two weeks. It will be a dairy luncheon following services on Saturday morning. I have cooked for 125 people before, but never for so many kids, about 50. Most of them are adolescents and I am having tuna and egg salad as well as many other items that...

Thanks.

Not sure if this is where I was several weeks ago when I asked about quantities for a reception after an adult bar/bat mitzvah that was going to be held on December 19th. Fortunately we're in Massachusetts, not D.C., so we were able to have it, no problem. I was planning on 150 (it wasn't an...

Thanks everyone. I will let you know how it turns out. I only mentioned the denomination of my synagogue because someone had asked a question and I thought it was pertinent to let them know that we could cook in our synagogue on that day. As far as why the menu is what it is, as I am the...

I mentioned the denomination of our congregation because if we were Conservative or Orthodox, we wouldn't be able to cook on Shabbat. I think for logistical purposes, just having a few warm appetizers to start will be easiest. This is a buffet, and we will by necessity not be having a huge staff...

PS: I realized that I said pancakes, I should have been more specific. They are small potato pancakes. It is the last day of Chanukah. Served with sour cream and my own home-made applesauce.

Thanks!

Okay, will do. Thanks. We can always freeze leftovers and/or send them home with the participants of the celebration.

Here's my stuffed mushroom recipe: mushrooms, onions, celery, garlic, butter or olive oil, salt, pepper, corn flake crumbs. Wash mushrooms, take off stems, place in food processor. Put some onions and cut up celery in processor as well. Pulse until the mixture is fine, but not pasty. Melt...