Rosh Hashana cooking update
Sep. 15th, 2004 02:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
xiphiasFirst, let me state for the record that helpful cats aren't.
Honeycake put up a valiant fight, but was eventually unmoulded, and is currently in the fridge on a plate covered with tinfoil.
Challah is baked, beautiful, and smells great.
Soup veggies and soup chicken have been removed from the soup; soup is ready to be heated and served.
Spatzle is made -- tastes good, but I made them too thick, so they're too tough. Oh well -- if I was going to screw something up, I'm glad it was the spatzle.
Rice for soup is in the rice cooker.
Stuffing is made.
Stuffing is stuffed inside veal roast. Unfortunately, the veal roast didn't actually unroll. . . I thought I'd untie the roast, and unroll it, and there would be a nice oblong piece of meat I could spread stuffing on and re-roll. Nope -- it just sort of fell into a bunch of odd-shaped chunks that HAPPENED to be vaguely round when tied together in a particular way. So I stuck stuffing in between the bits, and we'll see what happens. Browned the roast on all sides, poured some chicken stock over it, and threw it in the oven.
Still to do: defrost frozen kreplach, steam string beans, set table, chop up apples for apples and honey, pour wine, &tc.
Honeycake put up a valiant fight, but was eventually unmoulded, and is currently in the fridge on a plate covered with tinfoil.
Challah is baked, beautiful, and smells great.
Soup veggies and soup chicken have been removed from the soup; soup is ready to be heated and served.
Spatzle is made -- tastes good, but I made them too thick, so they're too tough. Oh well -- if I was going to screw something up, I'm glad it was the spatzle.
Rice for soup is in the rice cooker.
Stuffing is made.
Stuffing is stuffed inside veal roast. Unfortunately, the veal roast didn't actually unroll. . . I thought I'd untie the roast, and unroll it, and there would be a nice oblong piece of meat I could spread stuffing on and re-roll. Nope -- it just sort of fell into a bunch of odd-shaped chunks that HAPPENED to be vaguely round when tied together in a particular way. So I stuck stuffing in between the bits, and we'll see what happens. Browned the roast on all sides, poured some chicken stock over it, and threw it in the oven.
Still to do: defrost frozen kreplach, steam string beans, set table, chop up apples for apples and honey, pour wine, &tc.