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Sep 16, 2006 12:41 AM

What are you making for Rosh Hashanah?

Not sure what to include on the menu this year. I would love to hear what you all are planning! I'm thinking:

Appetizer: Challah, apples & honey
Main dish: brisket (but I'm kind of reluctant, since it takes SO long)
Side dishes: carrot & sweet potato tzimmes, sweet noodle kugel, isreali salad
Dessert: Honey cake

Do you have great recipes for these things, or better yet, other ideas? I want to hear it all, but I'd particularly like some idea for main dishes that don't take as long as brisket, but don't cost too much to serve 8 people, and still feel Jewish-y. Doesn't need to be kosher.

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  1. I'm going Moroccan. Chicken tagine with olives and lemons, some kind of spicy-sweet-ish veg dish (not sure what yet), maybe a tomato and red onion salad, definitely honey cake and plum cake/tart for dessert.

    6 Replies
    1. re: Nyleve

      A carrot fennel salad would go great with that! I hadn't even thought about what to make - I think I'll get my menu from this thread though ! Has anyone tried a frozen challah?

      1. re: andrea rowe

        Oh yeah a carrot and fennel salad would be fabulous. I happen, however, to be currently inundated with (as of this afternoon) 2 big boxes full of tomatoes of every shape, colour and size. I'm making tomato salad and I don't care what anyone thinks.

        On a related subject - I laugh when someone says they're serving green beans for Rosh Hashana. My mother wouldn't have allowed it. She believed that you shouldn't eat "long" things (like green beans) or sour things (like pickles) because on this happy holiday you should only eat round and sweet foods. So, therefore, she prepared and I was forced to eat sweet honeyed carrots for the holiday meal despite the fact that we both knew that she and I hated them. Well, I don't hate them anymore, but I did when I was a kid probably because they were horrible and overcooked. Oh - and they had to be cut into rounds, obviously.

        1. re: andrea rowe

          I have started going to my local pita bakery that also sells challah and have been purchasing frozen braided challah in its' unbaked form. I keep it in the freezer until 4-5 hours before shabbat and then defrost it on a pammed cookie sheet, egg it and sprinkle seeds on it and then bake it at 350 degrees for approx. 25-30 minutes. The smell is unbelievably delicious and it just has that great shabbat smell!!!!!!!!!

          1. re: Dvorahla

            Are you in LA? I'm wondering where you buy the unbaked challah? That sounds wonderful!

            1. re: JessWil

              No, wish I were in LA. I am in Brooklyn, New York and the pita bakery is on Kings Highway accross the street from Holon Grocery.

              1. re: JessWil

                I've seen frozen unbaked Challah at the Ralph's on the corner of Beverly and Doheny. There's a small Kosher-ish frozen section in the aisle.

        2. A friend is bringing brisket. I think I'm doing nut encrusted chicken breasts. Not traditional but easy for a crowd. I did a test run last night of a recipe from a Jewish holiday cookbook- chicken w/ olives, oregano and honey. I liked it but didn't think some of the people who are coming would like it as it's bone in. Also maybe too exotic for the crowd I'm entertaining. I'm gonna try to make kreplach. I have the chuck in the oven now roasting and have sauteed the onions. Later today I'll make the dough. They will go into the chicken soup. Challah, apples and honey. Probably a salad and green beans. Haven't figured out the potato dish yet. I'm going to buy some rugelach and maybe make apple cake.

          5 Replies
          1. re: twinmommy

            I have been trying to replicate my grandmother's kreplach for years, without success. I have come close on the dough, but never the filling. I am almost certain she used chuck. Not sure if by "gonna try to make kreplach" you mean you're going to try to get it done or that it's a first, but I would appreciate your recipe either way. TIA

            1. re: JRL

              I meant that it was a first-time attempt. I made the filling today but the attempt at the dough was a disaster. I tried two different recipes- in each, my dough did not hold together, and I'm not enough of a baker to know what to add, etc. to get the dough right. So I'm going to use the filling for some of my matzo balls or try to find another dough recipe. Anyway, here's the filling recipe I used:
              1 lb. chuck or brisket, 1 onion diced fine, 1/2 c chicken fat (I used olive oil instead), 1 t salt, 1/8 t pepper, 1 clove garlic, crushed. Cut the chuck into 6 pieces and roast at 375 degrees for 45 minutes. Saute onion in fat or oil until golden brown. Put meat and onion through meat grinder or food processor (I did until consistency of chopped liver that has a bit of texture to it- not totally pureed). Add s, p, and garlic and blend.
              As for the dough recipes, one called for two c flour, two eggs, and 1 1/2 T water. This was way too dry. The next recipe called for 5 T water and was still not holding together. Could you provide me with your dough recipe? I'd appreciate it! I hope you can find a recipe to match your grandma's. I have a feeling though that it will be elusive as grandmas tend to have a special touch that makes everything taste just right. I'm still trying to get the right consistency on my grandma's split pea and ham soup.

              1. re: twinmommy

                I've never liked the consistency of the fillings I've tried, every one of which had an egg or two for about 1 lb of meat-too soft/mushy, rather than firmer like my bubbe's. Maybe not using eggs, as in your recipe, will yield the filling that I remember. I'm gonna try it, with chicken fat (that's the one ingredient I know she used)though not this holiday; I'm already way behind schedule.

                I almost never bake and I hate working with dough. The recipe I used held together, but I found it somewhat hard to roll out (then again, I always do): 2 c flour, 1 egg, pinch kosher salt, 1/2 cup warm water. Make a well in the flour, add the egg in the center, then salt and warm water and mix well. Roll out 1/3 at a time. Not sure how different this is from yours - I think 1/2 c water is 8 tbsps. Maybe warm water is the trick?

                I discovered from "The Gefilte Variations" that wonton wrappers make a very passable cheat (great recipe for using the chicken from the soup as a filling).

                1. re: JRL

                  I was just going to suggest Gyoza or Won Ton wrappers. I've subbed them for ravioli dough when pressed for time. They work beautifully. Boil seperately in salted water before adding to broth or sauces.

                  1. re: Candy

                    I have to disagree. I like won tons in soup but they don't taste anything like dumplings.

          2. I often make Joyce Goldstein's wonderful Roast Chicken with Lemon, Orange, and Ginger (Pollo Arrosto All'Arancia, Limone, e Zenzero.) The recipe is available at


            This is a fantastic recipe that doesn't take long to prepare. Just make sure to use a real roasting chicken -- 5-6 lbs. And, although Joyce Goldstein uses fresh ginger in this recipe, she says that in Italy they use dried ginger, so that's what I use. Every time I make this, I have to give lots of pointers to the recipe.

            1. Besides the apples/honey and round challah- I am making chicken soup, the traditional brisket- I always make them in advance to skim off the fat. I am making potato kugel, kasha varnishkas, honey carrots, green beans almondine, apple cake, honey cookies and mandel bread. I have made cornish hens glazed with orange juice and honey in the past. Happy New Year everyone

              1. I haven't made a RH dinner in years, mainly because it hasn't fallen on a weekend, and working fulltime just makes it nearly impossible. It's just my husband and I, no kids, no family close enough to make it into an event, plus DH is not jewish. However, this year I'm going to try and do something.

                I actually have never made a pot roast but I know my husband loves it, so I'd love this to be the entree. If anyone has a definitive recipe, I'd be eternally grateful! My mom used to do something with Lipton's onion soup mix, but I really HATED it.

                2 Replies
                1. re: sivyaleah

                  The recipe from The Mensch Chef is excellent. I don't think I'm allowed to post it here but if you e-mail me offline I'll send it to you.

                  1. re: rudykins

                    Is that a book? you can paraphrase. don't know you're email, but I'm interested-