We had a lovely visit with our son and his family. The one year old and four year old filled the inn with laughter! They were here for Friday Sabbath prayers. The trick in planning the menu was that the kids are vegetarians. We had home made matzi soup, lentil pate', artichoke cheese spread and of course challah. It was a delicious, fun sharing time.
Lentil Pate'1/2 cup small green lentils 1 cup chopped shallots
3 cups vegetable stock 1/4 tsp. paprika
1/4 tsp. kosher salt 2 tbs. olive oil
3 tbs. cilantro
Simmer the lentils and shallots in the stock until lentils are soft. Drain and reserve liquid.
Puree lentils and paprika until smooth adding just enough liquid and the oil to make the pate spreadable. Mix in cilantro and transfer to a bowl. Cover and chill at least eight hours.
I molded the pate on a plate and put Risotto chips around.
Artichoke-Cheese Spread
2 (8 oz) pkgs. soft cream cheese 1 (14 oz) can artichokes
1 cup Parmesan cheese 2 pressed cloves garlic
2 tbls. olive oil 1 tbs. lemon juice
1/2 tsp. red pepper 3/4 cup roasted red bell pepper
Stir together cream cheese and chopped green onion tops. Stir together the chopped artichokes, the garlic, cheese and seasonings. I used several small bowls lined with plastic wrap to help unmold for serving. Place a layer of cream cheese on the bottom. Spread a layer of artichoke mixture on top. Then layer the red bell peppers. Repeat twice. Chill at least two hours. Lift up the plastic wrap to unmold.
I spread a cole slaw mix around the mold and passed sun dried tomato flat bread to make burritos.
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