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Budget Baleboosteh: Rosh Hashanah Dinner Prep

By Kitty Jay / September 5, 2007

My name is Kitty and I've been dubbed Pickled’s “Budget Baleboosteh.” That means I'll host dinner parties in my own home, and blog about the planning and cooking to show you how easy it is and why you must get your tush in gear and throw one yourself. More importantly, I won't spend more than $10 a head on food. (Drinks are another story. That budget may depend on how hard my week was.) So it's cheaper than eating out. And your friends will fall more in love with you than ever.

My Pickled debut is another first for me: I'll host my first traditional Rosh Hashanah dinner. My husband and I invited his three cousins over, and I have been consulting with Moms and Grandmas and Jewcy's Interactive Dinner Table to ensure my menu and recipes are up to snuff.
The first two steps to hosting any party are 1) confirm the guest list and 2) plan the menu. My menu at this meal must account for one vegetarian at the table. Here's what I've got down:
I plan to cook as much as possible in advance so come Wednesday I just have to reheat and served.
My current to do list:
  1. Call my butcher to order the 3-4 lb brisket
  2. Finalize my menu choices
  3. Research where in my neighborhood I can find a fresh round challah

For those of you joining me in your kitchens, this would be the time to invite your guests, assess your baking pans (cheapie disposables can be bought at the grocery store), and make sure you have enough dishes and silverware to go around. Any questions? That’s what I’m here for.

POST A COMMENT

  • By Anonymous 9/6/07 at 10:41 a.m. UTC

    They have these pre-prepared Challah things in the frozen section of some supermarkets, if you can find them(in Jewish neighborhoods of course).

    Its sort of baking challah for idiots as everything is ready for you to cook.

    I tried it once myself but blew it so I am either not a very good baker or worse than an idiot. Luckily I had the store bought kind to dip my honey into.

    Hey, if you want to spice up the festivities though buy some of the specialty honey’s, but that might destroy your budget.

  • By Ima Jane 9/6/07 at 9:41 a.m. UTC

    The "smell factor" of how your how will smell, on top of the brisket and kugel is worth getting over the fear of yeast. As someone who also does not like to bake other stuff, challah is worth learning. My four sons have grown up loving the Jewish holidays because of that bread. 

  • By Kitty Jay 9/5/07 at 3:57 p.m. UTC

    It's possible…though since baking has never been my forte, it is something I usually rely on the pros for…

  • By Eve Bergazyn 9/5/07 at 3:41 p.m. UTC

    Why not bake your own challah? It does need to be fresh, although working time is pretty minimal, compared to, say, churning butter.

  • By Kitty Jay 9/5/07 at 3:20 p.m. UTC

    I find roasted chicken to be problematic for dinner parties, but did consider doing individual cornish hens.  Problem is, I am the "Budget Baleboosteh", and brisket is much more economical.  It is also what my husband and his family consider to be Rosh Hashanah food, so I am only happy to oblige.

    Sweet & sour meatballs sound like a great hors doevres, however, and I may try and find a vegetarian version to accommodate my vegetarian guest… 

  • By Anonymous 9/5/07 at 1:34 p.m. UTC

    What no chicken or sweet and sour meatballs? Everyone here seems to favor brisket.

    And no tzimmes? Oy vey!

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