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.
Who knew Jews would be talking about food? I'm kidding of course. I've got a J. Nathan book and to me most of the recipes seem way more trouble than they should be. I can do a fine Challah, but what dishes are good and somewhat non time consuming to make in a kosher household for major holidays? I can do a good noodle kugel thanks to a recipe in Matzoh Ball Gumbo. I don't care whether they are symbolic of a certain holiday or not. I mean I love the taste of fresh gefilte but it seems so troublesome when I see the recipe. Is there a recipe trader on this site? :-p
Try adapting some of the recipes for a crock pot. It isn't the high holidays in my family without brisket and it's always made in the crock pot. I tend to look more to my Gil Marks cookbooks when I want to make something. I love Joan Nathan recipes, but it seems like a lot of my standby recipes come from Gil Marks.
You're in the Triangle, right? Kosher poultry (frozen) is available at BJ's most of the time and kosher red meats can be ordered through Beth Meyer and, I think, Shaarei Israel (Raleigh) and Chabad in Durham (Rabbi Bluming). Around Passover, the kosher grocery/butcher in Charlotte may do a delivery. There is also a kosher coop with a pretty broad meat selection that delivers to Raleigh. Call Shaarei for the contact information of the person who coordinates it.
Not easy to find kosher meat here but definitely possible if you're determined.
I've seen the order forms when the High Holidays come about. I guess I just never put much thought into it. I know that CostCo has empire chicken (as well as Kosher Pastrami for sandwiches) and so does Trader Joes (as well as Kosher ground Turkey meat). I also realize that Kroger has Kosher ground beef, stew meat and burgers. Not sure if the price is right though.
Scarily, the menu isn't that different from what I wrote last year:
Chopped liver, pickles
Round challah, apples, honey
Chicken with almonds & raisins
wilted cucumbers in sour cream dill sauce
Rosemary and garlic roasted new potatoes
potato pea curry
Italian plum tart
Bavarian apple torte
I'm not making the taiglach this year. Just too busy.
I'm trying to go lighter and healthier for Rosh Hashana, too. Here's my menu:
Hors D'oeuvres: Hummus, babaganoush, tabouli, chopped liver, crudities and cheese (well, it's not *all* light and healthy!)
At Table: Apples and honey (of course!)
Chicken soup with matzo balls (but it's not Passover! I say. I want matzo balls anyway, my husband replies.)
Standing Rib Roast (for first night. Turkey and brisket the next night)
Roasted beets with goat cheese and hazelnuts
Swiss chard with raisins and pine nuts
Roasted butternut squash, sweet potatoes and pumpkin with onions, bell peppers and rosemary
Roasted new potatoes
Stuffed zucchini boats with feta cheese
My Mother-in-law's carrot ring
Honeycake and apple cake
Cookies and mandelbread
I'm over brisket. Planning to go Mediterranean YUMMM
My plan so far:
Leg of lamb
Veg entree (stuffed eggplant? Southwestern style tzimmes stuffed in chiles?)
Mashed sweet potatoes
Challah, apples/honey - of course
Plum torte, apple & rhubarb crisp
HIGHLY RECOMMEND plum torte: http://www.epicurious.com/recipes/foo...
On Erev RH DH and I are going to our friend's. She is cooking cornish hens in honey and orange with a multi grain rice dish and green beans w/shitake and some other veggies. I am having a crowd on the Friday afternoon of the second day . It will be a buffet with mushroom pate as an appetizer along with olives and maybe almond stuffed dates. Any other easy appetizer ideas? I am making stuffed cabbage (1st time, wish me luck!), roast turkey - my sister is making a 2nd one, we're having a crowd - tsimmes, kashe varnishkes, roasted cherry tomatoes, some kind of greens - either broccoli or green beans or escarone and honey cake, apple cake, apples and honey and round challah of course w/honey. Pomegrantes too.
Pre-Yom Kippur I will make the chicken soup for my friend. The same friend is making the pre-fast dinner. She is making roast chicken, the Union Square mashed sweet potatoes (w/balsamic vinegar and spices - to die for!) and other accoutrements. Luckily someone else is making the break fast tho I will figure out something to bring I'm sure.
I was intrigued by the dumpling recipes from Joan Nathan in today's NYT, at http://www.nytimes.com/2006/09/20/din...
In her discussion of the Iranian gundi, a chickpea-and-ground chicken dumpling (and not to be confused with Solomon Gundy, of recent discussion on this board!) she mentions that they were simmered "in a soupy chicken stew spiced with turmeric". Sadly, no recipe for the soupy stew was included. Any ideas?
re: Helen F
I looked up the Gundi recipe last night: it is from Joan Nathan's "Jewish Cooking in America", pp.129-130. The soup recipe is there as well. It sounds good. I don't know that I will have time to type it into a message today. You can probably get the cookbook from the library.
Shana Tovah, p.j.
re: Helen F
Wanted to report back - our library did indeed have the book. It's lovely - I want a copy to keep.
Thought I'd post/paraphrase the soup recipe here, for the convenience of anyone who sees this later on. It looks like a recipe for a straight-ahead soup, not a "soupy chicken stew" as she characterized it in the Times. In any case, both are chicken-y, soupy, and flavored with turmeric, so close enough!
You start by boiling a 3-lb, cut-up chicken in water to cover. Remove the froth that accumulates, then add 2 peeled, quartered onions, two sliced green peppers, a crushed clove of garlic, S&P to taste, and 1/4 teaspoon of turmeric. Simmer 45 mins or until chicken is done.
Cool & strain the soup. Reserve the chicken and around 10 cups of the broth. Cut the chicken into bite-sized pieces. (remove the skin and bones).
When it's time to cook the dumplings, bring the soup to a boil, add the dumplings and simmer them covered for 15-20 mins. Then add the chicken and 1/2 C chickpeas, simmer another 5 mins.
Looking forward to the cold weather!
Brisket with fennel, mushrooms, potatoes and onions. Probably a salad. Wine and bread, of course. Figure I'll leave dessert to a guest (well, except the ol' apples and honey bit). I needed to do something easy that I could cook in a crock pot all day. Wife'll be on a business trip and I've a 7 month old to take care of (he'll be having mashed potato with applesauce - baby latkes, baby).
ok, finally got the menu done. decided to go with a fish main since i'm doing the second night and we're having brisket etc the first night.
app: butternut squash and apple soup
main: two types of fish, one morrocan with chickpeas and one plain baked salmon.
sides: tzimmis, roast baby potatoes, and green salad
desert: apple pie
I hate honey cake, so for dessert we've started doing having a tart apple pie with ice cream (the least sweet brand we can find, I forgot the name) drizzled with honey.
Last year, one of the guests had a new ice cream machine that she was having fun with, so she made a ginger ice cream that was phenomenal with the pie and good with a little bit of honey over the top. Unfortunately, since I don't have an ice cream maker I never got the recipe.
I always thought briskett was for Hannukah?
My family is Italikim, but our guests are Ashkenaz, so it's a mixture of all cuisines depending on who's bringing what:)
Chopped liver, pickles
Round challah, apples, honey
Chicken with almonds & raisins
Some sort of steamed green
There's something else here I'm forgetting
Italian plum tart
Taglach should have been spelled "Taiglach" and it's technically little pieces of fried dough dredged in honey. I don't think all that many people make it anymore. I don't really like it all that much. Italians make a version called Ceciarchiata with almonds and hazelnuts although I've also seen it with those dreadful marachino cherries.
I'll post the chicken dish tomorrow.
This recipe is pretty good and very easy. The hardest part is "burning" the honey - people seem freaked out my that.
3 large eggs, slightly beaten
2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 cup vegetable oil or olive oil
1 cup honey
1/2 cup toasted and coarsely chopped hazelnuts
2 teaspoons grated lemon zest
1 tablespoon lemon juice
1 cup toasted and coarsely chopped almonds
Put the eggs, flour and salt in a bowl; stir to make a soft dough. Turn the dough out onto a floured surface and knead it for a couple of minutes. Shape it into a ball, flatten it with your hands and sprinkle it lightly with flour.
Roll the dough out to a rectangle about 1/4-inch thick. With a sharp knife or pizza cutter, cut into 1/4-inch-wide strips and dredge these in flour. Then cut the strips into chickpea-size bits and again dredge with flour to prevent them from sticking to each other. Scoop up the bits in a large sifter to remove the excess flour.
Heat the oil in a small saucepan or wok and fry a handful of the bits at a time until lightly golden, stirring so that they are an even color. Drain on paper towels and cool. (You can also bake them, 1/3 at a time, on an ungreased cookie sheet on the middle rack of a preheated 400-degree oven for about 7 minutes).
In a 6-cup, heavy casserole, bring the honey to a boil and simmer over moderately high heat for 3 minutes. Add all the dough balls, the toasted and chopped hazelnuts, and the lemon zest and lemon juice. Cook over lower heat 7 minutes longer, stirring constantly.
Spread the toasted almonds over an oiled round serving platter and pour the hot mixture on top. Let it settle for a few minutes. When the mixture is cool enough to be handled, shape it into a circle with the help of a spoon and your moistened hands. Let it cool thoroughly at room temperature (it will harden a little).
Well, my husband is a chef, and we seem to always have a huge crowd ( we live in Israel and are newly married with lots of other anglos around us who also dont have family here, so we are popular ones to make meals!).
We also do 7 specials foods- DH is sefardi- of dates, pumpkin, leeks, beets, black eyed peas, apple, pomegrante and fish, which have to be main food items for both Fri night and Sat night.
If anyone has any good ideas for black eyed peas, please pass on...
Here we go- please ask me to post any recipes you want!
-Apple Pomegrante Salad
-'Fake' Chicken Soup with matza balls (I am veggie)
-Chicken with Pomegrante Syrup and Mint
-Chicken Popcorn with honey-mustard sauce
-Sweet Roasted potatoes- delicious- roasted in duck sauce, apricot jam and assortment of spices- always our most popular dish!
-Roast Potatoes with Rosemary
-Apple/ Honey/ Raisin Noodle Kugel
-Mixed rice and wild rice with toasted almonds and cranberries
-Honey Cake and some type of cookies
-Caesar Salad with Garlic croutons and Veggie Chkyn strips
-Potato Kugel (not the best mtach I know but sooo yummy!)
-Ginger Pound Cake
-Terra Chip Salad- our favourite!!
-Sweet/ Sout Meatballs
-Roast Turkey with honey- pomegrante glaze
-Veggie hotdogs in Puff Pastry
-Again the so popular two kind of roasted potatoes
-Honey Cake and some kind of cookies
Still deciding if we are doing dairy or meat!!!
Sorry for long post people....
-Terra Chip Salad- the is based on a recipe from the Kosher Palette
1 head romaine
3 cucumbers, peeled and cubed
1 half small red onion chopped
1 six ounce bag terra chips
1/2 cup pecan nuts
1/4 cup pine nuts
1/3 cup red wine vinegar
1/3 cup oil (I use sunflower)
1/4 cup sugar
2 heaped tablespoons ketchup
Cut up all vegetables, put in bowl.
Take terra chip bag and crunch up into either medium or small pieces depending on your preference.
Pour on dressing. I usually leave dressing on the side because the chips go soggy very fast...
Matbucha- sorry but I but it in a tub from the sotre- doesnt taste as good as store bought I found when I tried
to make it!
Apple Pomegrante Salad
1 head lettuce
1 poemgrante, seeded
1 green apple, chopped
1 1/2 tbp poppy seeds
1/2 small onion chopped into small cubes
2 tbsp toasted pumpkin seeds
1/3 cup vinegar
3/4 cup sugar
1 tsp salt
1 tsp dry mustard
1 cup veg oil
Ginger Pound Cake- found this on southern living and its delicious!! I keep milk and meat separate though, so instead of milk I use non- dairy creamer. I also use Glace ginger instead of crystalized ginger cause I prefer the tast, but I am positng the original recipe for you.
3/4 cup milk
1 (2.7-ounce) jar crystallized ginger, finely minced
2 cups butter or margarine, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
1 teaspoon vanilla extract
Vanilla ice cream
Garnish: crystallized ginger
Cook milk and ginger in a saucepan over medium heat until thoroughly heated (do not boil). Remove from heat, and let stand 10 to 15 minutes.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating after each addition just until yellow disappears.
Add flour to butter mixture alternately with milk mixture, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan.
Bake at 325° for 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely on wire rack. Serve with ice cream, and garnish, if desired.
Pumpkin Muffins- I use 1 tsp ginger, add an extra 1/2 cup of white sugar,and do not use raisins or nuts. I am positing the original though.
* 2 cups flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon salt
* 2 cups pumpkin puree
* 2 eggs
* 1/2 cup brown sugar
* 1 teaspoon vanilla
* 1/4 to 1/3 cup raisins, optional
* 3/4 cup chopped pecans or walnuts
Into a large bowl, sift flour, baking powder, baking soda, cinnamon, ginger, and salt. Toss lightly with a fork. In separate bowl, combine pumpkin, eggs, brown sugar, and vanilla; stir well.
Make a well in center of dry ingredients; pour in pumpkin mixture. Add raisins, if using, and chopped pecans; stir just until ingredients are moistened. Do not overmix. Line 12-cup muffin tin with paper liners or grease well and dust with flour. Fill the about 2/3-full with the pumpkin muffins batter and bake at 400° for 20 minutes. Remove pumpkin muffins and cool. Makes 12 pumpkin muffins.
Marrisaj: First of all, mazal tov on your marriage!
I am very interested in your recipes for Chicken with Pomegrante Syrup and Mint-- I bought some pomegranate syrup, and haven't used it yet--and the Sweet Roasted potatoes, which I would love to make for my teenaged son who loves potatoes.
By the way, Joan Nathan has a good recipe for Matbucha in her Foods of Israel: but it does take some time to make.
Thanks so much, p.j.
Thanks for the mazal tov!!
Sweet Roasted Potatoes- always a sure, sure winner- people come to our house hoping to get them, and they are always requested when we go out somewhere!
6 potatoes - cut into 6 or so pieces
1/4 cup oil
2 tbsp duck sauce (I use Golds Spicy Garlic)
2 tbsp apricot jam
2 tsp garlic powder
2 tsp black pepper
2 tsp paprika
1 tbsp soy sauce
There should be enough sauce to cover the potatoes well, and I find that sometimes the above recipe for the sauce does not make enough- if this is the case i add some more of eveyrthing to make more sauce, as the sauce burns off a little when cooking.
You simply put potatoes and mixture for sauce in a bowl, and mix very well.
I always use an aluminum pan to make these as they are extremely sticky and make for hours of soaking and cleaning a regular pot. I also spray Pam over the aluminum pan.
Bake these at 350 for an hour, turning over frequently. They will get extremely dark on top, and sauce int he corners may bur
n which is fine and normal, just dont let potatoes burn. When ready they are an extremely dark brown and potatoes are very soft. Delicious!!!!!
The chicken pomegrante recipe we use is from a Kosher Palette 2.
6 chicken breasts(or whole chicken cut into 1/8 with skin)
3 cups pomegrante juice
2 cups pomegrante syrup
8 garlic cloves, roughly chopped
1/4 cup fresh mint, plus extra for garnish
1/8 cup ground black pepper
2 tablespoons margarine
Place chicken in ziplock bag, cover completely with pomegrante juice, syrup, garlic, mint and pepper.
Marinate at least overnight or upto two nights. Shake the bag every so often.
Preheat oven to 350 degrees, remove chicken from marinade, and place marinade in a pot. set pot aside.
In another pan heat margarine over a high heat. Add chicken, skin side down. Sear chicken 4-6 minuteso r until skin is crisp. Skin may seem like it is sticking, but will come away once it perfectly seared.
Place pot with marinade over medium flame and boil about 30 mins, until it reduces by at least half and is syrupy- do not allow it to burn! Skim continously to remove chicken pieces from mixture.
Put chicken on a baking pan. Bake chicken, skin side up, for 40 mins or until cooked through. Then, drizzle with pomegrante/ mint sauce.
Let me know how the recipes turn out for you?
Thanks, Marissa! I will report back.
I have just a couple of obsessive questions. What kind of potatoes do you use? Have you ever tried this with sweet potatoes, or do you use plain bakers? Do you use a sweet paprika?
I will see if we can get some pomegranate juice. I got the syrup in an international grocery store. Is spearmint what you use? I always assume that is what is meant when recipes call for "mint". (I have lots of lemon mint, which I like to use in tabouli.)
Have a healthy and happy and peace-filled New Year.
Shana Tovah, p.j.
The recipe calls for red skinned potatoes, but I have always used regular idaho potatoes and they come out great- the sauce is so strong that honestly red/ regular skinned potatoes have no bearing. I use sweet paprika, and if you like a spicy touch you can add cajun etc.. they are very versatile!
I think pomegrante juice has become much more available- i am english and i know you can find it in both refridgerated drinks, and in boxed concntrate drinks in the sotres back home- not sure about the states though- if not in the international grocery, perhaps in a health food store?
Spearmint is the herb i meant :-)
Shana Tova :-)
Thanks for being so helpful and patient with me, Marissa!
I understand what you mean about the strong sauce making the potato variety irrelevent.
We will be having the potatoes tomorrow night with the simple roast chicken with lemons.
The pomegranate juice is on the shopping list--we will try the recipe Sunday or next Shabbat (depending on the leftover situation!)
Last night I made my mother-in-law's Date Chip Cake, fairly decadent, and traditionally a Channukah favorite. Tonight I am going to try a recipe for a plum tart, using small Italian plums.
We are having brisket when friends join us on Shabbat afternoon: my husband likes to make Joan Nathan's "Friday Night Brisket" with many cloves of garlic.
Thanks again, P.J.
The potatoes came out extremely spicy. I liked them, but the kids did not. The potatoes were a bit mellower when I reheated them for yesterday's lunch. I can pinpoint two problems we had: my dh bought the only duck sauce in the store: Gold's Hot and Spicy: it was very. Also, he bought apricot preserves instead of jam. I let my 13 yoa daughter mix the sauce while I washed & cut the potatoes. I think she used heaping spoonfuls of pepper, etc. I added some peach jam, and more of the apricot preserves, thinned with some water about 1/2 way through the cooking process, both to add a little sweetness and moisten the potatoes, which seemed to be getting dry. I didn't cover them when I baked them, but I did for the reheating yesterday. Next time, I will use the right duck sauce, or adjust the other ingredients more carefully. As I said, I liked them, and our guests yesterday did as well.
I plan to make the pomegranate chicken this Friday.
I was so full on Saturday afternoon that I had to lie down on my bed for 2 hours before I felt better!
The recipe is in marissaj's post of Sept.20 at 1:30 p.m. I did not get around to trying it last year, but I will give it a go this year.
Also, please note the thread re. the potatoes. We purchased the HOT Gold's duck sauce as it was the only kind at our grocer. We love spicy food, but this was way too hot, even for the potato loving teen. The large jar sits in the back of the basement fridge. I guess I will throw it out at some point!
Shana tova! p.j.
re: sherry f
We've had the chicken out of the chicken soup in the past. We've also had chicken w/ forty cloves of garlic, which doesn't really provoke thirst or hunger as you might think it would. Some folks like to eat lots of potatoes or rice, which they think keeps them filled until the break fast.
re: sherry f
I think we are making either nutroast or veggie scotch eggs.
We will probably have some kind of pasta salad or rice, a green salad and roasted poatoes.
Last time I did Tisha B'Av - the really long fast in the middle of the summer- and I fasted on some really yummy potatoes, rice and a dish called 'nutty burgers' which are delicious.
Again, if anyone wants recipes for any of the above, feel free to ask!
Thanks Marissa. We always have meat before the Yom Kippur fast and dairy to break the fast. Your pre-Tisha B'av recipes sound great, but then you can't have meat then either. I am trying to come up with a quick and easy chicken recipe that is tasty but not salty. I think if the honey/date/garlic one I try for the first night of Rosh Hashana is good, a repeat may be in the cards. We always have chicken soup with noodles, brown rice, a piece of challah and steamed green beans, tea and a piece of honey cake.
I would love the nutty burger recipe it sounds great just to have anytime.
re: sherry f
DH does not like dairy at all, so I usually have a parve meal like nutroast, whilst he makes himself some kind of chicken pasta dish if we going for meat meals in the evening.
Here is the recipe for 'nutty burgers' (sorry is all in oz cause I am english and got it from my mom!):
4 oz chopped mixed nuts
6oz ground hazelnuts
3 tbsp boiled cooked rice
2 tbsp tomato puree/ paste
1 or 2 oz cheese
extra cheese for sprinkling
salt and pepper to taste
Mix all remaining ingredients and cooled down onion together- sould be able to form patties and be a little bit sticky.
wet hands and form into balls, place on well geased baking tray.
Sprinkle top with a little extra cheese (I usually also add sunflowers seeds/ pumpkin seeds or pine nuts depending on what I have available for a nice little extra touch)
Cook in pre heated oven at 200 degree C
I adapted this brisket recipe a few years ago from a recipe for short ribs. Everyone loves it and it's now a standard. Since I managed to leave the honey out of my honeycake recipe, I'll be extra careful not to leave the brisket out of this one!
1 brisket (size doesn't matter much for this recipe, honest)
1 tbs. olive oil
2 large onions, quartered
1 8-1/4 oz. can pineapple chunks (with liquid)
1 14-1/2 can beef broth
1/2 c. bottled chili sauce (i.e., Heinz)
1/4 c. honey
3 tbs. Worcestershire sauce
4 garlic cloves, chopped
Preheat oven to 350 degrees. Heat oil in heavy, oven-proof pot over med.-high heat. Salt and pepper brisket and brown well on all sides. Add remaining ingredients; stir to combine and coat meat. Cover and bake in oven till very tender (obviously, time will vary with size of brisket), basting occasionally. Remove brisket and let rest 10 mins., then slice against grain and layer slices in a pan (I use a Pyrex baking dish). Remove most of the solids from the liquid in the pot and puree them with some of the liquid in a blender; then add back to the pot, stir to combine, and pour all over the meat slices. At this point, I usually refrigerate till the next day, then cover pan with foil and reheat in oven till warmed through. Serve with pan liquid on the side. Meat should be thoroughly soaked in the liquid while reheating and when served.
Definitely make it the day before. Slice before you refrigerate it in the gravy. Bring to room temp before reheating gently. It tastes better reheated and leftovers freeze well.
Really easy and yields a a delicious, non-exotic tasting, brisket. Quantities depend on size of brisket and your pot.
Use first cut (also called single brisket). Season with salt,pepper. Brown on all sides in a heavy pot, fat side first. Cut a few onions, peeled potatoes and carrots into large chunks. Remove meat from pot. If a lot of stuck bits, deglaze with a few tablespoons of beef broth or water, otherwise no liquid is necessary. Put all veggies on bottom of pot, put meat on top. Start on high heat, then cover and reduce heat to low (or put into 325 oven). Cook slowly - checking periodically to make sure nothing is boiling or sticking, turning meat over every 1/2 hour or so- for a couple of hours or more, until meat is soft.
Remove meat. Remove the veggies separately. After you have removed fat from liquid, add veggies back in, a very little at a time, and using an immersion blender (or regular blender or even a potato masher), puree, continuing to add veggies (or not) until gravy is consistency you like.
I am hosting two dinners- Friday and Saturday. I have a particularly large crowd on Saturday. Here are my dinners and a brisket recipe follows: (see timing of when I make it)
-BBQ'd Boneless Beef Miami Ribs (in a teriyaki sauce- I grill them during day, cover and reheat before dinner)
-Boneless chicken with garlic, dates, honey and rosemary and thyme. It was in the Toronto National Post newspaper this weekend (Bonnie Stern recipe) and sounds wonderful.
-Chicken soup with noodles
-Roasted Root vegetables (Beets/ Carrots/Parsnips with EV Olive oil, sea salt and rosemary)
-Mini roasted yukon golds marinated in soy sauce, sea salt and a bit of olive oil
-salad with baby organic greens and fennel in a honey balsamic vinagrette garnished with Terra sticks
Challah- baked from frozen dough. A brand called Lenchner's is available in Canada and comes in plain, whole wheat or raisin. I have seen Ungers, but never tried.
Peach/Plum pie and fruit(brought by guest)for dessert.
Yarden Cabernet Sauvignon
Sat Dinner (Ideal for big crowd- minimum time to get it all together after synagogue)
-Brisket with potatoes and carrots (made Thursday)
-Sweet and sour turkey meatballs (baked in a tomatoey/sweet and sourish sauce with crushed pineapple). Made Thursday or can be made ahead and frozen)
-Gefilte fish (made Thursday from frozen Ungers gefilte loaves)
-salad with baby organic greens and fennel in a honey balsamic vinagrette garnished with Terra sticks
-caesar salad and chicken fingers (lots of little kids-made ahead and re-heated)
- Steamed green beans with lemon and garlic(Interesting about "long" comment-never heard that-I learn so much on Chowhound)
-Noodle kugel with sauteed chopped shitake mushrooms
-Fruit and desserts being brought (pareve choc cake, apple pie)
Yarden Cabernet Sauvignon
Brisket recipe (making Thursday am)
1 large single brisket (8-9 lbs)
Steak seasoning spice (Hy's or Lawry;'s with no MSG)
Lots of Fresh chopped garlic
Crisco shortening for browing meat
2 cans Canada Dry ginger ale (not diet)
Carrots peels and cubed, Yukon gold potatoes peeled and cubed, chopped onions (about eight)
Liberally season meat on all sides with seasoning salt and rub in fresh garlic to make a paste.
In Dutch oven on top of stove, melt crisco (you do not need a lot)and brown meat on all sides being careful not to burn garlic.
When meat is browned on all sides (A pitchfork is very handy to turn meat) cover with chopped onions and pour ginger ale on top of meat.
Put in pre-heated 300 degree oven, uncovered for 45 minutes. Cover and cook for additional 30 minutes. Add carrots and potatoes and immerse in liquid around brisket and cook an additional 2 1/2 hours covered. It should be very soft with that wonderful stringy consistency. Let Cool, and refigerate overnight.
Next morning, being careful to reserve all juice skim fat. Take meat out, skim additional fat that is in liquid and slice meat acrossthe grain(electric knife is very handy). Put meat back in juice and immerse totally. This is critical for yielding moist brisket. Put potatoes and carrots in separate bowl with some juice to cover and cover and refrigerate. Next day, reheat before servingputting carrots and potatoes in with sliced meat, covered at 350 degrees around 30-40 minutes. Note leftovers freeze very nicely in juice in Ziploc bags.
Good luck to all of you in your Rosh Hashana cooking and have a happy and healthy new year!
Here's my honey cake recipe. It makes a large, light cake - and yes, it contains honey. I like the fact that it's not too heavily spiced so that the flavour of the honey actually comes through. I think honey cake is one of those you-either-love-it-or-hate-it things.
Honey Chiffon Cake
1 cup granulated sugar
1 cup vegetable oil
1-1/2 cups honey
3 cups all purpose flour
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 cup cold coffee
Preheat the oven to 350o F.
In a large mixing bowl, beat the eggs well with an electric mixer. Add the sugar and continute beating on high speed until light and creamy. Add the oil and honey, beating at medium speed until well blended.
In another bowl, stir together the flour, baking powder, baking soda and cinnamon. Add to the egg mixture alternately with the coffee, beating after each addition. Pour into an ungreased 10-inch tube (or angel food cake) pan. Bake for 15 minutes, then reduce the heat to 325o F and continue baking for 60 minutes or until browned and the cake tests done when poked with a toothpick.
Remove cake from oven and invert the pan over a wine bottle or something. Let cool completely before removing from the pan.
Makes one large cake.
I'd be run out of town on a rail if I made anything other than a traditional honey cake. This recipe comes from a temple sisterhood cookbook that was given to me at my bridal shower 30 years ago, and it's still everyone's favorite. Moist and richly flavored. Since it's made in a rectangular pan, the presentation isn't so great, and I've often wondered how it would come out in a bundt pan, but never had the nerve to mess with success. The very top surface has a wet/sticky texture--my husband hates it and cuts it off, while I think it's the best part and eat all his leavings--Jack Sprat and his wife, Rosh Hashanah style!
1 c. sugar
1 c. honey
1-1/2 c. oil (I add a smidge more than that)
1 c. strong coffee
1 tsp. cloves
1 tsp. cinnamon
1 heaping tsp. baking soda
2 tsp. baking powder
3 c. flour
Preheat oven to 300 degrees. Sift together all dry ingredients except sugar. Beat eggs, sugar, honey and oil together. Gradually add dry ingredients and coffee alternately. Pour into greased 11 by 14 inch Pyrex pan. Bake 40 to 50 mins., checking for doneness with toothpick after 40 mins.
I've never liked honey cake, so I make an upside-down apple gingerbread instead. It's sweet and spicy and has a nice taste of fall. I'll post the exact recipe here if anyone wants it, but basically you melt butter and brown sugar in a deep cake pan, cover with sliced apples, and pour your favorite gingerbread cake batter over the top. When it's done, you invert it so the apples are on top. Delicious with whipped cream!
Wow, haven't made taiglach in years. Maybe I'll do it for Purim. This year's menu is way traditional Ashkenazi.
Chicken soup with matzah balls (the kid loves 'em)
Gefilte fish (again, the kid loves it)
Brisket (made the night before and reheated before dinner, it's even better that way)
Honey Ginger-Glazed Carrots
Jewish Apple Cake (I know it's not really Jewish but I can't stand honey cake and this is a family favorite)
i'm going to a party but we're going moroccan also... my idea because i just spent a month there this summer.
i'm bringing chicken bastilla (i posted the recipe recently if anyone wants to try it)
and i'll probably make all kinds of moroccan salads: beet, carrot, eggplant, etc.
does anyone have a REALLY good honey cake recipe? i attemped one a few weeks ago and it was awfullllllllllllll...
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.
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
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 epicurious.com:
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.
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.
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
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.
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).
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.
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!!!!!!!!!