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Sep 3, 2009 08:03 AM

What is everyone making for the Jewish holidays?

I'm sick of brisket and turkey .... I'm Sephardic and my DH is Ashkenazic ....

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  1. It sort of reminds me of the conundrum in "My Big Fat Greek Wedding" when confronted by the vegetarian groom.
    Aunt Voula: What do you mean he don't eat no meat?
    [the entire room stops, in shock]
    Aunt Voula: Oh, that's okay. I make lamb.

    1 Reply
    1. I'll have a 3 week old at Rosh Hashana, so I'm trying to convince myself to not do "too much". That said, we'll have family over one night, and I'll certainly make a festive meal then. I prefer to make fish for the main course, so that there's no stress about dairy desserts.

      I'll definitely bake apple/honey challah, probably a dozen of them. This is a big project!
      I think I'll make a big side of salmon as the main dish, maybe with a mustard glaze.
      I love making various foods that have special meaning for Rosh Hashana such as pomegranates (maybe just seeds sprinkled in the salad), leeks (in soup or braised), carrots (honey glazed coins?), etc.

      I haven't gotten to so far as to think about Yom Kippur pre-fast or break-fast.

      By Sukkot we're ready for lots of big stews and such.
      I'm definitely going to make honey ice cream to go with dessert.
      I'll let others bring salad, cake, fruit, etc.

      It'll be a simpler meal than usual.

      6 Replies
      1. re: milklady

        LOL sorry I am laughing that you are 9 months pregnant and making a dozen challah AND saying you are taking it easy. wow.

        1. re: jackiec

          Oh, I'm a little bit crazy for the Jewish holidays. Usually I don't let anyone bring anything (partially because my house is more kosher than any of my local relatives). The "not too much" part is skipping making 5 or more side dishes, and several desserts, and not hosting each night (just one night for RH, and one or two nights during Sukkot).

        2. re: milklady

          Do you have a recipe for apple/honey challah?

            1. re: Toronto Fastfoodie

              oh sorry, I missed that this was for me.
              Yes, I definitely have a recipe. I hope this is okay per Chowhound's policy. my mom started making it as a teen, and my brothers and I (and my kids) have made it every year of their lives.
              I usually make extras and freeze them to eat at pre- and post- Yom Kippur meals and during Sukkot.

              Rosh Hashanah Apple Challah

              2 pkg dry yeast
              1 1/2 cups warm water
              1 tsp sugar
              4 eggs
              1/2 cup honey
              1/2 cup oil
              1 cup applesauce
              2 tsp salt
              9 cups flour
              1 1/2 cups yellow raisins
              3/4 cups peeled, cored and finely diced apples (approx. 1 large)
              2 tbs lemon juice
              2 tbs cornmeal
              sesame or poppy seeds

              Combine yeast, ½ cup warm water and sugar and set aside.

              In a large mixing bowl, beat 3 eggs with honey, 1 cup warm water, oil,
              Applesauce, salt and yeast mixture and blend thoroughly. Blend in 5 cups of flour, 1 cup at a time, beating well after each addition. Blend in raisins. Blend in 2 more cups of flour and continue mixing. Place dough on a floured board and knead for 5 to 10 minutes, adding remaining flour if needed. Place dough in a well oiled bowl, oil top of dough, cover and set in a warm place to rise, about one hour or until double.
              Punch down dough and turn over in a bowl, cover and let rise 30 minutes.

              In a small bowl mix diced apples with lemon juice to keep from darkening and set aside.

              Divide dough into three parts and divide each part into 3 again for braiding.
              Knead diced apples into each strip before braiding. Braid dough strips and bring ends around to meet. (You can also just make one bigger strip, add apples to it, and swirl it into a round shape, skipping the braiding.) Seal together for a round challah.
              Oil three 8 inch round backing pans, sprinkle with cornmeal, and place challah in pans. Cover with warm damp towel and let rise until double in size, 1 1/2 to 2 hours.*

              Preheat oven to 400 degrees. Brush challahs with remaining beaten egg, sprinkle with seeds, and bake for 30 minute or until challah sounds sounds hollow when tapped. Cool on a wire rack.

              Makes 3 large loves.

              * I often let it rise for a lot longer, even six or more hours (I do everything at night, and then get up early in the morning to put it in the oven).

              If you are baking numerous loaves, bake for approximately 15 minutes, then rotate the loaves for even baking. Finish baking as instructed

              Sometimes I flip the challah over and bake the bottom for 5 minutes.

              It freezes really well – just defrost in the microwave, and then put it in a warm oven for a few minutes right before serving.

              1. re: milklady

                because this is being archived, I wanted to make an amendment --

                don't let the last rise be too long! I let it go waaay over 6 hours, and the loaves ended up really spread out and flat. Next year I will strive to have the last rise be only an hour, even if I have to stay up half the night, or start early in the day...

          1. how about Chicken Marbella or apricot chicken? the fruit in either one is perfect to symbolize the sweet New Year. the only potential issue is that [depending on your recipe] you may end up repeating one of the ingredients in tzimmes.

            you could also do some sort of pomegranate- or orange-glazed chicken...or honey-mustard.

            5 Replies
            1. re: goodhealthgourmet

              Love the suggestion for apricot chicken. Do you have a recipe that you recommend? Sounds perfect for Rosh Hashanah.

              1. re: mom22tots

                believe it or not, i like this Dave Lieberman recipe:

                i use half apricots & half prunes (or sometimes all apricots if anyone eating it is anti-prune), sherry vinegar instead of white, and add some toasted ground cumin and a little dry mustard powder. it's really tasty!

                1. re: goodhealthgourmet

                  Love Dave Lieberman's make it all the time!!

                  1. re: goodhealthgourmet

                    Looks great...will definitely try it. Thanks

                    1. re: mom22tots

                      FYI...made it tonight and it was a HUGE hit with everyone from my six year old on up!! Thanks again!!!

              2. We also are sick of brisket and turkey, this year

                My wife's homemade chopped liver
                My baked gefilte fish in lemon pepper sauce (hot)
                NO SOUP-too hot this time of year
                Fresh vegetable salad
                Roast Beef served with au jus
                Potato Knishes made in Phyllo or strudel leaves NOT heavy dough
                Fresh Green Beans with mushroom
                Ganzeh Tzimmes with knaidlach in it (need something sweet and goey with the main)
                Taigelach made with pistachios, not walnuts
                Pound cake with a honey glaze
                Apple Tart with hone and raisin glaze

                4 Replies
                1. re: bagelman01

                  Can you please share your recipe for the phyllo knish? Sound really great. Thanks!

                  1. re: michele cindy

                    Here's the Secret Recipe version of Yonah Schimmel's Knish.
                    6 medium russet potatoes
                    2 1/2 tablespoons low-fat butter
                    1/4 minced onion
                    3 tablespoons fat-free chicken (or vegetable) broth
                    1/2 teaspoon salt, or more to taste
                    1/8 teaspoon ground black pepper, or more to taste
                    Seasoning blends, chives or pepper flakes to taste (optional)
                    6 sheets phyllo dough

                    Peel, halve and boil potatoes until tender, 15-20 minutes. Mash in a large bowl.
                    Sauté onion in 1 1/2 tablespoons butter until translucent but not brown. Add to mashed potatoes with broth, salt, pepper and spices. Stir well.
                    Melt remaining tablespoon of butter. Pre-heat oven to 375 degrees.
                    Layer 3 sheets of phyllo dough and cut in half. Repeat with remaining 3 sheets. Spoon 1 cup of potato mixture on each section of phyllo, mold into a large ball and position off-center at one end of strip of dough. Roll ball along the length of phyllo, folding dough over bottom of filling and leaving some filling poking through the top. (Trim and discard excess dough.)

                    Brush melted butter over edges of knish to seal the seams and press down onto an ungreased baking sheet. Repeat with other knishes. Bake 30-40 minutes, until golden brown.Makes four knishe

                    1. re: wolfe

                      thanks for posting it. I'll report back when I make it.

                    2. re: michele cindy

                      I was on gthe road yesterday and could not post. My recipe is NOT the Yonah Schimmel already posted.

                      Boil 5 russet potaoes in skin until tender. Cut in 1/2" chunks. Spread on baking sheet, add 1 cup finely chopped onions. Roast in 350F oven about 1 hour. Let cool

                      Beat potaoes/onion in kitchen aid adding salt, pepper (to taste) and 1 cup sour cream, The mixture should have some potato lumps, not be a paste.

                      Spread phyllo dough sheet, brush with melted butter, or spray with mazola nostick spray. Fold in thirds. Lay in heaping tablespoon of potato mixture. Brush edges of dough with melted butter or spray, fold and roll like a chinese egg roll. Brush with egg wash
                      Bake at 350F until golden brown.

                      Do not overstuff as the filling will ooze out allover

                  2. I'm really up the creek this year and I have no idea how to organize. I have to go out of town right after Rosh Hashanah so I won't be able to cope with a big post holiday cleanup. I'm getting back shortly before Shabbos (and the day of the Spouse's b-day) so I'll barely have time to make a pre-fast meal. The break fast is just going to be bagels and fish. That will be all I can manage.

                    But I know if I don't make matzah ball soup the Offspring may never speak to me again.

                    This is first time ever that I'm wishing I lived someplace that had a kosher take-out.

                    5 Replies
                    1. re: rockycat

                      rockycat, i don't know if this helps at all, but matzo balls and brisket both freeze beautifully. in fact, we always do ours a couple of weeks in advance so as not to be overwhelmed during the holiday. if you have time this weekend or next week, just make everything ahead of time.

                      1. re: rockycat

                        i just want a good smoked whitefish salad on a half-way decent bagel... food cravings here. you all are so much more fashion-forward than me. can anybody help? please.... this is new to me and i'm new to raleigh. missing home/d.c. please.... forget holiday meals with family and friends. or you could invite me over!

                        1. re: lil magill

                          Half-way decent bagel is about the best you'll get here. Try New York Bagel in the same shopping center as the Kroger on Strickland and Falls. They sell whitefish salad, too. It's from Acme, so at least it's decent. I think you can also get the Acme whitefish salad at HT.

                          And if I weren't having such a hectic holiday I'd be happy to have guests for yontiff. Seriously, if you need hospitality for the holidays, let me know and I'll contact you off the board. I know it's doable.

                          1. re: lil magill

                            I would LOVE to find good whitefish salad in the area. Neal's Deli in Carrboro (near Chapel Hill) makes a homemade pastrami that is excellent. That's as close as I've come to deli food.

                            1. re: ellaf

                              The bagel place on Falls of Neuse and Strickland has Acme whitefish salad. So it's not homemade but it is what most of the NY delis sell.