PARTY PLATES

With the menorah twinkling in the background, we’re all in a celebratory mood as we commemorate the miracles Hashem performed for us in the past and actively await our future redemption. Roast and potatoes will do, but if there’s ever a time to get out of the box, now is it. The fun and different dishes are just begging to be served, and your family will love the festive environment they create. Nervous to give new ideas a spin? Make smaller portions and serve them as tasters, creating an event that’s fun and exciting in its own right.

Tip: The baklava can be made in advance and reheated on convection (if possible) at 300°F (150°C). It won’t have the same crisp as straight from the oven, but it will still be very good.

Crispy Enoki Mushroom-Steak Salad

When I was in high school, someone gave my parents an Asian-themed mishloach manos that contained enoki mushrooms, and I instantly became a fan. They bring something to the texture table that’s wholly unique, and they’re just so fun to look at! The mushrooms stay crispy even when made a day in advance and refrigerated.

SERVES 8

• 3 3-oz (85-g) pkgs enoki mushrooms, trimmed and cleaned
• avocado oil cooking spray or 1 tsp oil
• ½ tsp salt
• ¼ tsp pepper
• ¼ cup soy sauce
• 2 cloves garlic, crushed
• ¼ cup maple syrup
• 1 salad steak of your choice (see note)
• 8 oz (225 g) butter lettuce, shredded
• 1 avocado, sliced

Dressing

• 2 Tbsp soy sauce
• 1 Tbsp maple syrup
• 2 Tbsp olive oil
• 1 tsp Dijon mustard
• ½ tsp salt
• ½ tsp garlic powder
• 2 Tbsp white wine vinegar or lemon juice

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lay out the enoki mushrooms. Spray or drizzle with oil, then season with salt and pepper. Roast until lightly browned and crispy, about 15 minutes.