Once more into the breach . . . today I volunteered to take charge of organizing a Christmas party for the children of asylum seekers and their parents who have been deported from Texas. Manhattan on Christmas Day at an upper west side synagogue.
Hey, where else do you expect to find empty space on Christmas Day. Many of the guests will be from Venezuela. The mandatory Venezuelan Christmas food is Hallacas. Looks easy to make but I have never made them or even tasted them. Does anyone have any actual experience? That plus Pernile and Arepas and a chicken stew look like the required food items. Anyone have any other thoughts? Dessert?
Take them for Chinese for a Jewish American Christmas celebration. Our daughter lives in Brooklyn and makes some pretty awesome arepas, but she’ll be out of town.
Our regular Chinese Christmas Eve restaurant closed during COVID. I’ve never made Arepas but I should be able to do it without killing more than a small percentage of the guests. If she has any tips for me, ask her to get in touch . . . please.
I resigned from my synagogue when they kept getting in a way of my latke fanaticism so I will no longer make 350 latkes in one night. But now that you mention it, the burn mark from one time I did so and accidentally smacked my forearm on a hot griddle is finally gone. I hadn’t noticed.
BUT if you want to know the all time best Latke pairing - duck fat latkes made on an ultra-hot black fry pan heated on a 650 degree big green egg - paired with with Wendouree. Ask Salil!
Society for the Advancement of Judaism. Reconstructionist. BUT we are butting up against issues caused by their renting space to an Orthodox group. I would love a good old fashioned reform synagogue that was closed for the holidays, if you get the joke of a kid who grew up in a kosher home. But we’ll be fine.
I have several Venezuelan friends. For dessert they make Quesillos, holiday season or otherwise, which are basically large flan. Excellent if made well. I’ve had a number of styles, including ones with corn, pumpkin, and several others, but the original or “plain” with caramel top may be my favorite.
For a holiday appetizer or side, they make pan de jamon, basically a rich dough rolled up with ham, green olives, and raisins, and baked. The centerpiece is usually a leg of pork, as is standard throughout much of Latin America. I’ve only seen them make Arepas for breakfast or brunch. A brunch spread of Arepeas with a variety of fillings is amazing!
Lots of pork heavy selections, so not sure if that is allowed. For the pan de jamon it may be possible to get creative with substitutions for the ham.
I’ve never made Arepas but I should be able to do it without killing more than a small percentage of the guests. If she has any tips for me, ask her to get in touch . . . please.