Chanukah is such an exciting chag to look forward to. Not just because of the presents and the menorah, the lights and the chocolates – and the fact that I feel like it’s a really fun kids’ holiday – but it’s so exciting to actually be able to serve freshly baked food. Hot food served right from the oven or stovetop directly to your guests. The Shabbos blech situation has ruined even the best of my creations on several occasions.
My husband, whom I will refer to as Hubby is the one who always pushes me to do articles and keep my connection with the readers going. I so enjoy the emails and feedback from people I run into on the street. But I often get stressed about writing, wondering when on earth will I have time to write and what on earth do I have to write about?
So, when grappling with my big comeback article I was at a loss. I wondered what few paragraphs I could write about, this time. But Hubby was quick to remind me that, “hey honey it’s Chanukah and we are throwing a Geller Chanukah party. So write about that and give out the recipes for our menu. Great idea!
So, here’s the official Geller Chanukah Party Game Plan..
First, we do the Guest List, which will include all the Geller relatives, by birth and by marriage, and all the “Gellers-by-association” and extended “families” from a number of re-marriages. At present count, it’s about 60 – if everyone decides to show up.
I am, herewith, sharing my entire game plan/menu and some make-ahead tips. We’ll also give you the steps, outlining the menu and recipes so you can make a Geller-esque Chanukah party (or most probably, even a way better version) of your own. Hopefully, you’ll at least love the yummy recipes and work some of them into your repertoire.
First we’ll start with the appetizers, followed by the main dishes and then, by side dishes, salads and desserts. We’re opting for a buffet-style appetizer table so that we can have a free flowing, un-pressured arrival time and open house for about an hour to an hour-and-a-half. The first treat that I must include, are Auntie Rachey’s “Auntie’s Spinach Tidbits”. They are deliciously decadent and Auntie Rachey served them at the first Geller Chanukah soiree I attended so they are a bit nostalgic for me.
We also plan on having these fabulously adorable Crudit?s – flowers growing out of their very own planters. They will be strictly courtesy of Hubby Geller, passed down from his daddy and, you’ll probably need to come from a similarly talented, long line of caterers to even contemplate the assemblage of one of these.
Courtesy of my Israeli born Geller sister-in-law’s Iraqi born Grandma – we will be serving homemade Hummus with Pita Crisps. Once you have Pita Crisps you have to throw in a colorful array of additional dips – guacamole and either a Turkish Salad or Charif – all scrumptious and with terrific eye appeal.
I wanted to throw my Macaroni Cheddar Salad into the mix, but Hubby is screaming, that any self respecting chef should know that you don’t put a pasta appetizer on a buffet table if you plan to serve pasta for the main. So I’ll just give you the recipe anyway and you can decide what to do with it.
Appetizers:Spinach TidbitsPrep Time: 14 minutes; Cook Time: 15 minutes;
Chill Time: none; Yield: 6 servings.
1 (16-ounce) package chopped frozen spinach, thawed and drained