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What do u think of my Rosh Hashanah Menu?

Cheese Plate with Crackers-
Apples with Honey
Matzoh Ball Soup
Sweet Noodle Kugel
Sweet Brisket
Roasted Asparagus
Apricot Chicken
Plum Tart with Vanilla Ice Cream
Apple Tart

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

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  1. That all sounds great. I want to come to your house! I always like to have Kasha with Bows. I like to combine it with the gravy from the brisket.

    I like Kasha with everything.

    3 Replies
    1. re: normalheightsfoodie

      I love kasha as well but I don't think mine came ou good last year. Do u have a secret?

      1. re: drewb123

        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.

        1. re: drewb123

          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.

          Good Luck

      2. 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.

        1. your menu sounds fabulous.....what potato recipe did you see?

          1. Is it safe to assume you are not concerned with mixing dairy and meat?

            1 Reply
            1. Everything sounds wonderful! What time is dinner???? A very Happy and Healthy New Year to you and yours.

              2 Replies
              1. re: Mother of four

                Thanks it's a 7. Happy New Year to you as well.

                1. 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!!!!!

                2. 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?

                  5 Replies
                  1. re: gini

                    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.

                    1. re: gini

                      matzoh ball soup is served in my family oh every high holiday. It's a crowd pleaser and great starter.

                      1. re: drewb123

                        MY aunt always makes matzo ball soup, but my mom makes fried kreplach as a starter instead. I miss being at home....

                      2. re: gini

                        does one needs a reason for the stuff?

                        when made well, it's so good...and just the thought of it makes me miss home as well. Every mom (maybe that's sexist, but still!) should make it - and make it well - and her kids will always long to come home for holidays. I know I do!

                        1. re: Jeserf

                          streit's in abox is really awesome!

                      3. Your menu sounds great. I would not chnage a thing but I think the potatos would be a good addition. I would love to have your chicken recipe as well as the potato recipe you were thinking of.

                        8 Replies
                        1. re: loml

                          Me too.....drewb, you mentioned a potato recipe you saw that looked interesting....which one was it??

                          1. re: millygirl

                            I want to say your menu sounds great. Hurrah for the people that still do home cooking on the holidays.

                            Happy Healthy New Year to one and all.

                            1. re: SIMIHOUND

                              Sounds yummy, albeit sweet. How many people are coming to share this feast? It seems enough for the congregation of my temple:)

                              1. re: lucyis

                                I am having 8 people. I usually send home leftovers and keep some for my husband and I.

                              2. re: SIMIHOUND

                                Can we come for dinner?

                                I customarily maked stuffed cabbage along with a dish called"Pennies from Heaven" which is blanched carrots dressed with butter,brown sugar, orange juice,dried apricots and toasted almonds..oh and a round challah.

                                Happy New Year one and all.

                            2. re: loml

                              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.


                              1. re: drewb123

                                This chicken recipe looks wonderful (heaven sent for those of us who just agreed to make Rosh Hashana dins for tonight!). I also looked up the Dave Lieberman apricot chicken recipe - this may be a dumb question but do "dried plums" = "prunes"?

                                1. re: peppermint pate

                                  yes they are prunes, too be honest I don't even bother wih them or sage(not a fan) and it comes out amazzing. It's my go to dish. Just make sure you get the chix nice and brown on top.

                            3. jfood is green with envy with your menu.

                              One thing jfood would consider adding is carrots with honey.

                              1 Reply
                              1. re: jfood

                                I will let u all know the success of my menu

                                Cheese and Crackers
                                Matzoh Ball soup

                                Main Dish
                                Fruited Brisket with apples and apricots
                                Chicken with Roasted Garlic and Dates


                                pineapple noodle kugel
                                veggie kugel


                                plum tart with vanilla haagen daz
                                3 layer cookies(my fave) and assorted