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What’s the key to a peaceful holiday season? Planning ahead – and keeping things simple. If you’re expecting a large group for a party or a traditional event, nothing could be easier than a buffet with something delightful for everyone. Here are some mouthwatering recipes to add to your family favorites.
SMOKED WHITEFISH AND APPLE IN CREAM AND CHIVES
This is a fresh, light, German-inspired version of the whitefish spread you often see next to the lox on many holiday buffets. You can serve it with bread or on its own. Note that the salad needs to be refrigerated for at least 1 hour before serving. You can make and refrigerate up to a day ahead. Makes 6-8 appetizer-size servings.
Use your hands and a knife to remove the skin and bones from the fish. Break the remaining meat into large chunks and place in a large bowl. Check carefully for fine bones. (Do not skip this step, since pin bones are a common issue with whitefish.)
Beat the cream in a stand mixer or with a hand-held electric mixer on low speed for 2 to 3 minutes, just until slightly thickened. Fold in the chives. Pour the cream mixture over the whitefish and toss gently to coat.
Cut the apple into eighths, discarding the core and seeds, then into very thin slices. Add to the whitefish-cream mixture and toss gently. Cover and refrigerate for at least 1 hour to meld flavors.
FENNEL SALAD WITH BLOOD ORANGE DRESSING
This salad is the perfect side dish for hearty stews, soups, bakes and braises. It provides crisp, fresh contrast and a delightful crunch that complements these substantial dishes.
If available, use blood oranges, which have a beautiful red hue and a bright flavor. Cara cara navel oranges are a bit sweeter and pink inside but work well too. Traditional navel oranges are appropriate if neither of these varieties is handy in your local market. The recipe makes 6 servings.
Cut the oranges into segments by slicing off the top and bottom of the fruit. Stand each orange on end and cut downward, following the shape of the fruit, to remove the peel and white pith.
Working over a bowl, cut the fruit segments from their membranes. Separate the juice and the segments, reserving both. (There should be about 2 tablespoons of juice.)
Combine the orange segments in a large bowl with the fennel, olives and red onion, tossing to blend.
Whisk together the reserved orange juice, oil, lemon juice, salt and pepper in a liquid measuring cup. Pour over the salad and toss gently to coat. Garnish with the reserved fennel fronds. Flavor is best when the salad is served immediately.
CLASSIC NOODLE KUGEL
• 1/2 pound wide kosher egg noodles
• 1/2 stick butter, melted
• 1 pound cottage cheese
• 2 cups sour cream
• 1/2 cup sugar
• 6 eggs
• 1 teaspoon ground cinnamon
• 1/2 cup raisins
Preheat oven to 375 F. Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.
Bake until custard is set and top is golden brown, about 30 to 45 minutes. Serves 8.
MORE PARTIES ON YOUR CALENDAR? CALL THE CATERING EXPERTS AT JERRY’S KITCHEN
Are you planning a birthday, anniversary or corporate party, this fall? Be a guest at your own celebration with help from the catering services experts at Jerry’s Kitchen!
We’ll bring everything to you with our award-winning food truck catering specialties – or, if you prefer, a classic menu with fresh favorites to please all your guests. We have tasty options for everyone, including those with food sensitivities.