What do u think of my Rosh Hashanah Menu?
Cheese Plate with Crackers-
Apples with Honey
Matzoh Ball Soup
Sweet Noodle Kugel
Plum Tart with Vanilla Ice Cream
Should I also serve a see potatoe recipe I found on CH? I sounded very good.
Any changes you would make are welcome.
Happy New Year
I will let u all know the success of my menu
Cheese and Crackers
Matzoh Ball soup
Fruited Brisket with apples and apricots
Chicken with Roasted Garlic and Dates
pineapple noodle kugel
plum tart with vanilla haagen daz
3 layer cookies(my fave) and assorted
I normally do Dave Lieberman's apricot chix. It is sooo yum. I am going to make Joan Nathans
Chicken with Dates and Roasted Garlic Makes 8 servings
8 Serving-size chicken pieces, bone in and skin on
12 Whole cloves of garlic, peeled
1 Large onion, thinly sliced into rings
1 1/2 cups Whole pitted Medjool dates
1/2 cup Olive Oil 125 ml
1/2 cup Honey 125 ml
1 tbsp Balsamic Vinegar 15 ml
1/2 cup Dry red wine 125 ml
2 tsp Kosher salt 10 ml
1/4 tsp Black pepper 1 ml
4 Fresh thyme sprigs
4 Fresh rosemary sprigs
1 Place chicken, skin side up, in a roasting pan in a single layer. Scatter garlic, onions and dates on top.
2 Drizzle chicken with olive oil, honey, balsamic vinegar and wine. Sprinkle with salt and pepper. Arrange herbs on top.
3 Roast, uncovered, in a 375F/190C oven for 30 minutes. Baste. Roast 15-30 minutes longer until golden brown.
I would either change the sweet kugel to a savory one, or add savory potatoes or other starch to the line up. Yes, we all want to have a sweet new year, but I like something salty and savory to balance out all the sweet.
Could someone please explain to me why so many people have matzoh ball soup on Rosh Hashana?
Because. That's it, just because. Okay, because mom served it and her mother before her and her mother before her. Don't think it's anything more than tradition. Add to the menu? My mom's homemade gefilte fish. It is one of the few things she still does well and I am desperately trying to formulate a recipe by watching her when I can, since she doesn't really have one.
re: Mother of four
I thought I listed it here is
1. 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 ONLY thing I would do... is switch the sweet kugel for savory (and true, I like savory better)... because even though it's New Years and we're going for the sweetness of life, you've got: Apples with Honey, Sweet Noodles, Sweet Brisket, Apricot Chicken.
But that's nit picking... it sounds great.
Get the Wolff's kasha, coarse granulation - NOT the whole - and follow the directions on the back. Use the egg as directed, use the sauteed onion and mushroom variation and you're good. Also, use stock or broth instead of water and omit the salt and pepper. I use beef broth because, for some reason, it never tastes right to me when I use chicken broth.
I think Rocky Cat got it, except my dear wife and expert KASHA maker uses chicken stock. My dear wife has surpassed my mother in the KASHA department!
She also adds butter.
I also add a little butter to what is left the next day when I warm it up.
Let us know how it goes.