Cooking demonstration: my first gig!

[Mezzaluna]

I've been asked to do an adult education program at my temple (either in November or April- that's yet to be determined), a 90-minute demonstration of traditional Eastern European (Ashkenazi) foods. I'm looking for food ideas, but also preparation advice.

I know they'll want a matzo ball demonstration (MarkV, want to help? ) and that's easy to do ahead: have the soup ready, mix up the matzo ball mixture, and let them cook while I do the next dish.

I'm looking for good ideas for a demo like this. I thought of kasha varnishkes (cooked kasha with onions, and some form of macaroni, usually bowties, mixed in at the end). But what else? Chopped liver?? How about a dessert? I want to avoid yeast dough- it's too much of a "michigas" (big deal).

The kitchen is set up with the cooktop behind a serving counter, behind which I plan to conduct the program. Or is there a better configuration?? I'd need hot plates if I were going to actually cook facing what I hope will be a crowd.

Thanks!

[Suzanne]

So this will be fleishig (meat)?

[phoebe]

Hi Mezz,

I talked with my friend (as I PM'd you). She has cookbooks that have Ashkenazi-style desserts, but hasn't made most of them. The ones she has made apparently aren't worth making again . There is one cake for Passover (no flour) that wasn't bad though. If you'd like the recipe, I can get it for you.

And I have a question: since the demo is at your temple, would your students like to see dishes made that they're familiar with (chopped liver, etc.)? Or would they prefer to see and taste dishes that possibly are new to them? To expand their repertoire?

[Mezzaluna]

Suzanne, we're not kosher (just no pork or shellfish), so I can do meat and dairy.

I was toying with doing blintzes- prep some crepes beforehand, and make a few to show how easy this can be. It's more brunch food than dessert, but it's sweet at least. I could make some rugelach dough ahead and have them roll them up; they're a fast bake.

Phoebe, I thought I'd try to do the more traditional stuff rather than "nouveau Kosher"- none of us keeps kosher that I'm aware of. (I didn't receive a PM or e-mail from you! Please try again.)

Keep the ideas coming!

[phatch]

My experience in doing a demo was messed up with the supplied stove. I cook on gas and the stove was a weak electric one at the demo. Messed up my timing and other things big.

Find out what you're cooking on and get some practice with it. Time it on boiling a quart of water for example and compare it to the time on your stove so you'll know how it behaves ahead of time.

Phil

[bigwheel]

Hey now if you ever want any kosher pork just give me a holler. I got the exclusive peddling rights for Texas. Rabbi Smerschon is on the payroll etc. He is purty open minded about blessing stuff. Keeps me posted

bigwheel

[Mezzaluna]

Phil, I'm all too familiar with the kitchen, having spent countless hours in it. The cooktop is a lousy, underpowered electric ceramic-top thing that cooperates only if your pots are absolutely flat on the bottom. We have dual electric ovens, one of which is convection; they're okay. I don't expect more than 20-25 people, but I could be surprised! The adult education committee will take reservations, so I'll know the count several days in advance.

Bigwheel, don't call me; I'll call you.

[phoebe]

Hi Mezz,

Well, none of us can remember what Jan made for our last Seder other than it was delicious. She gave me a few of her sources and we think it may have been a recipe for "Dark Chocolate Torte with Spiked Blackberry Coulis" from the April 2006 Bon Appetit
Here's the Epicurious link to the recipe:

http://www.epicurious.com/recipes/re...s/views/234442

Since none of us remembers for sure, you might want to make a trial run of it not only to check out the prep, but also to taste it and see if you even like it
It you try it, please let me know how it is. Personally, I'd substitute butter for the the pareve margarine

[Mezzaluna]

Oh, sure- a pound of chocolate and a 1/4 cup of cocoa powder with a cup of butter. What's not to like?!

I now know it's going to be the third week of April, after Passover. I thought I'd make blintzes because it's still before Shavuot (dairy foods are traditional).

Phil, your point about pre-testing the stove is a good one. I've made latkes on it, and if the bottom of the pan is too much bigger than the element, whatever's in the edges doesn't cook properly. I think I can get a gas burner (is that what you call the ones they use at buffets for omelets, etc.?) so I don't have to give the program turned sideways away from the stove so I can see the participants. And, I'd have MORE BTUs!