I (and my partner) really liked Ruthanna's answer re having Lovecraft over for dinner, too. It wouldn't be applicable for me, since I'm not Jewish, but I guess in that situation, as a (Polish-Catholic)-American, I'd have to make a bunch of foreign-seeming Slavic food to seem as obviously not-WASP as possible.
Ironically, if I was cooking for Aphra, I'd probably end up making Polish food, too, albeit for different reasons. I wouldn't feel right trying to make Innsmouth dishes for her when I'm sure she could do a much better job than me. So I'd probably go with trying to share a heavily-salted version of my own culinary heritage:
Homemade pierogi (likely with Maryland blue crab as the filling). Bigos (a hunter's stew of meat and pickled vegetables), heavy on the sauerkraut. Meat golabki (stuffed cabbage) using pickled cabbage leaves for the wrappers (yay, more salt!). And dill pickle soup. I don't really ever cook seafood, but there are a lot of Polish recipes for haddock and the like that I could look into, too. For dessert, probably makowiec.
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Date: 2017-10-21 12:19 pm (UTC)Ironically, if I was cooking for Aphra, I'd probably end up making Polish food, too, albeit for different reasons. I wouldn't feel right trying to make Innsmouth dishes for her when I'm sure she could do a much better job than me. So I'd probably go with trying to share a heavily-salted version of my own culinary heritage:
Homemade pierogi (likely with Maryland blue crab as the filling). Bigos (a hunter's stew of meat and pickled vegetables), heavy on the sauerkraut. Meat golabki (stuffed cabbage) using pickled cabbage leaves for the wrappers (yay, more salt!). And dill pickle soup. I don't really ever cook seafood, but there are a lot of Polish recipes for haddock and the like that I could look into, too. For dessert, probably makowiec.