The 14-Guest Friday Night
A make-ahead Friday night menu for 14 guests: challah, three dips, chicken, roasted vegetables and an easy dessert, with quantities and a prep timeline.
At a glance
- Serves
- 14
- Meals
- Friday night
- Dishes
- 7
- Kashrut
- Friday night: meat
- Cook on
- Wednesday, Thursday, Friday
Fourteen people sounds like a lot until you see the plan. Almost everything here is made Wednesday or Thursday, so Friday is for warming, plating and lighting candles on time.
Friday night
Meat- 1.
Challah, 4 large loaves
PareveBake and freeze up to two weeks ahead, or buy from your favorite bakery. Nobody is grading.
- 2.
Three dips: matbucha, tahini, garlic-herb
PareveMake Wednesday; they get better in the fridge.
- 3.
Chicken soup with kneidlach
Make Wednesday, chill, skim. Freeze the kneidlach separately.
- 4.
Sheet-pan honey-mustard chicken, two pans
Marinate Thursday, roast Friday morning, rewarm covered.
- 5.
Roasted root vegetables
PareveCarrots, sweet potato and red onion. Thursday; serve warm or room temp.
- 6.
Big green salad with a jar dressing
PareveWash greens Thursday; dress at the table.
- 7.
Pareve brownies and sliced fruit
PareveBrownies freeze beautifully. Fruit is cut Friday morning.
Prep timeline
- WednesdaySoup, dips, brownies.
- ThursdayMarinate chicken, roast vegetables, wash greens.
- FridayRoast chicken, cut fruit, set the table.