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Let's discuss the menu for Rosh Hashonna/Yom Kippur

Diane in Bexley Sep 8, 2009 09:51 AM

Now that Labor Day is past, I can begin to think about the High Holidays which start at the end of next week (another year gone by so quickly!). Every holiday has to be at my house or it doesn't happen. What are you cooking? What are you planning?

1st night RS -
gefilte chicken, herring & chopped liver
homemade chix soup with matzo balls
oven browned potatoes
green beans with almonds
apples & honey
honey cake, apple tart, fruit platter

2nd night RS -
gefilte fish, herring & chopped liver
green salad with raspberry vinaigrette
roasted turkey with stuffing
candied carrots
apples & honey
apple cake, cookies and tropical fruit salad

Yom Kippur (I can't go there yet!)

  1. berel Sep 8, 2009 11:34 AM

    what is your brisket recipe?

    7 Replies
    1. re: berel
      azna29 Sep 8, 2009 12:12 PM

      I saw an article on gefilte chicken in Saveur last month but it didn't have a recipe with measurements. How do you make it/serve it?

      1. re: azna29
        berel Sep 8, 2009 12:23 PM

        probably ground chicken,matzah meal plus seafood seasoning.

        I'm more interested in brisket recipes as we already picked up one of those glatt kosher briskets at costco.

        I can always fall back on our ginger ale/instant coffee/onion soup mix if I can't find a better recipe

        1. re: azna29
          Diane in Bexley Sep 8, 2009 01:44 PM

          Yield: serves 6
          • 2 onions, sliced
          • 2 carrots, sliced
          • 1 stalk celery, cut up
          • 4 cups water
          • 2 eggs
          • 1 T chicken soup base or equivalent bouillon cube
          • pepper, to taste
          • 4 boned chicken breasts
          • 1/2 cup cold water
          • 1/2 cup matzo meal
          • 2 medium onions, chopped fine
          Put sliced onions, sliced carrots, celery, soup base or bouillon cube, salt, a little pepper and 4 cups water into large saucepan. Bring mixture to a boil. Then reduce heat to simmer. Cover and cook broth while you prepare chicken.
          Cut up chicken breasts in food grinder or finely by hand (food processor will make chicken puree – do not use) and chop them well with 2 chopped onions. Add eggs and continue to chop as you gradually add water and matzo meal alternately.

          Season mixture with salt and pepper to taste. Bring broth to rolling boil.
          Dampen hands with cold water and form chicken mixture into patties or balls and drop into boiling stock. Reduce heat to simmer. Cover pot and allow to simmer an hour or so. Cool to room temperature then refrigerate. Does not freeze successfully. Will keep 2-3 days in refrigerator.

        2. re: berel
          Diane in Bexley Sep 8, 2009 12:20 PM

          Brisket, at least 4-5 lb., either 1st cut (not so fatty), point (2nd cut) or whole (both 1st & 2nd)
          At least 3-4 large yellow onions, thinly sliced in half moons, more if you have large brisket
          3-4 ribs of celery sliced and leaves chopped, more if >5 lbs.
          S&P (1 T of ea)
          3-4 T of minced garlic
          12 oz. dark beer (2 if > than 5 lbs.) OR equal amount red wine
          12 oz chile sauce (Bennett’s if you can find it, Heinz if you can’t)
          1 ½ cups beef broth, preferably homemade
          ½ cup brown sugar (to taste)
          ¼ cup red wine vinegar (to taste)
          Olive oil

          In large saute pan, brown onions and celery in a couple of tablespoons of olive oil till well browned (15 min or so), stirring often. Reserve vegetables. Optional – thoroughly brown brisket in few more tablespoons olive oil on both sides (at least 10 min per side).

          Preheat oven to 300F. Spray roasting pan with olive oil or other cooking spray for easier clean up. Layer half onion/celery mixture in bottom. Sprinkle brisket on both sides with mixture of s&p and chopped garlic. Lay FAT SIDE UP on top of onion/celery mixture, add remaining veggies.

          In very large microwavable bowl, combine beer OR wine, chile sauce, beef broth, brown sugar, red wine vinegar. Microwave on high for 3-4 min to dissolve sugar, stir and taste. You can adjust with more sugar or vinegar, depending on your taste. Pour over brisket. Roast brisket with lid on or covered at 300F for 3-4 hours (5 lb), 45 min/lb. more for anything over that.

          VERY IMPORTANT – chill brisket and sauce in refrigerator. Before freezing or slicing, defat fatty covering on top of meat. Skim all fat from sauce. If you are slicing a WHOLE brisket, make sure you cut AGAINST the grain, it will change sides, so pay attention.

          1. re: berel
            ferret Sep 8, 2009 01:20 PM

            We smoke our brisket - it's exceptionally good. But you do need a smoker.

            1. re: ferret
              berel Sep 9, 2009 12:10 PM

              don't have a smoker, I'd be making homemade beef jerky if I did. Guess that's why the wife won't let me have a smoker :-(

              1. re: berel
                ferret Sep 9, 2009 12:37 PM

                It's awesome for brisket, turkey, chicken, salmon and for smoking short ribs which then get added to the cholent. (Also, a smoked turkey leg adds a wonderful "hammy" complexity to mushroom barley or pea soup).

                My wife mocked me for buying it but now she uses it more than I do.

          2. m
            MartyB Sep 8, 2009 12:41 PM

            If anyone sees sone good prices on turkeys let us Hounders know about it - and I don't mean offers like "buy $300 and get free turkey" since I don't do my shopping at the nonkosher stores anymore except for occasions like Thanksgiving or Rosh Hashonna where the majors have the good prices. For some reason the kosher stores don't have any good prices on the frozen Empire turkeys.

            4 Replies
            1. re: MartyB
              jeffrosenbaum Sep 8, 2009 01:11 PM

              There is an easy answer. Supermarkets have turkeys as "loss leaders". If you buy enough they don not care that they lose money on an individual turkey. Kosher stores do not do the same thing.

              1. re: jeffrosenbaum
                MartyB Sep 9, 2009 08:18 AM

                They have a captive audience and they know it. Anyway, so far Foodtown has Empire turkey for $2.49/lb. Next week I expect to see Keyfood's price. They usually have the best prices in the 5 towns area. I will check out Brachs and Gourmet Glatt's prices this weekend for comparison. If anyone goes to Trader Joes, let us know their prices since I think they had good prices last Thanksgiving for fresh turkeys.

                1. re: MartyB
                  MartyB Sep 13, 2009 10:33 AM

                  Went to KeyFood they are selling Empire Frozen Turkey for $1.99/lb with an additional purchase of $15.

              2. re: MartyB
                Diane in Bexley Sep 8, 2009 01:49 PM

                Marty, don't know where you live, but in Midwest there is a grocery chain, Giant Eagle, run by the Shapiro family that usually has really good prices on kosher poultry around the holidays & T'giving. We always buy kosher poultry, and their poultry is always great. However, with the demise of Rubashkin, it will be interesting to see if this continues as Empire seems to be one of the few options in town at the moment. Kroger also has an enormous kosher section in the one located in a primarily Jewish area in Columbus, Ohio complete with kosher meat & poultry.

              3. b
                brooklynkoshereater Sep 8, 2009 06:22 PM

                Making spinach patties, gingered carrots, apple-raisin muffins, date bars - all for the symbolic foods of the night -

                1. v
                  vallevin Sep 8, 2009 09:04 PM

                  I'm going to try the tzimmes bars from Spice and Spirit. But some of the best advice I've heard is not to experiment, or do very little of it for any Yom Tov, it's better to stick with Tried and True.

                  We'll be doing sweet and sour meatballs and Turkey. Rice and some roast vegetables.

                  P.S. As for doing VERY exotic new fruits, I dropped $10 on a SINGLE dragon fruit last year, don't bother. We'll be going back to a durian.

                  25 Replies
                  1. re: vallevin
                    zsero Sep 8, 2009 09:41 PM

                    Durian? Indoors? You providing clothespins too?

                    1. re: vallevin
                      queenscook Sep 8, 2009 10:24 PM

                      I made that mistake once. ONCE!

                      1. re: vallevin
                        ddelicious Sep 9, 2009 08:47 AM

                        Back to a durian? I can't imagine anyone doing that twice. Or at least subjecting the same guests to that twice!

                        1. re: vallevin
                          cheesecake17 Sep 9, 2009 11:22 AM

                          Re exotic new fruits....

                          Last year my grandma went to the Chinese market to pick up string beans, and found all kinds of 'new' fruits for next to nothing. It's new to us... but not to everyone..

                          1. re: cheesecake17
                            MartyB Sep 9, 2009 11:51 AM

                            Does one have to buy a fruit that they never in their life had or one that they hadn't eaten over the last year?

                            1. re: MartyB
                              cheesecake17 Sep 9, 2009 11:55 AM

                              One that they haven't had in the past year. My family usually buys fresh figs-- but this year I'll buy something to add to the table, since I've already had fresh figs recently.

                              1. re: cheesecake17
                                MartyB Sep 9, 2009 02:08 PM

                                So I guess it would be alright if I buy apricots or nectarines, which I really don't care for, and do not buy at all.

                                1. re: MartyB
                                  queenscook Sep 9, 2009 05:21 PM

                                  My reason that you are using the fruit is to justify saying a shehechiyanu because of the whole question of whether the 2nd day of RH is really a new day or an extension of day 1. To lessen the question of saying a shehechiyanu, you have a new fruit or new piece of clothing, etc. BUT, if you "really don't care for" these particular fruits, is it really proper to say a shehechiyanu on them at all? I don't know the halacha, but I know I don't say the brocha on fruits I know I dislike. And anyway, even without a new fruit or garment, I do know the halacha is that you still say the brocha.

                                  1. re: queenscook
                                    vallevin Sep 9, 2009 08:25 PM

                                    As we veer waaaaay off topic. I have to agreed with QC. Making a brocha on a fruit you really don't enjoy just doesn't seem right in context of the holiday.

                                    There is SO much about food and their symbolism for a good, sweet new year I would reccomend getting a fruit you like.

                                    Also, as someone else previously posted, new only refers to the season,

                                    Finally, for all the cute comments about our use of a durian. My husband has actually asked that we use a different fruit this year. I'll get a pomegranite, and maybe a papaya.

                                    Any other suggestions?

                                    1. re: vallevin
                                      queenscook Sep 9, 2009 08:35 PM

                                      In terms of unusual fruits, I love lychees, so if you haven't had them, that's how I'd go.

                                      1. re: vallevin
                                        cheesecake17 Sep 10, 2009 06:18 AM

                                        Lychees are delicious. You can also try pomelos, ugli fruit, or just make a stop at an Asian or Hispanic market. You'll definitely find something you've never seen!

                                      2. re: queenscook
                                        MartyB Sep 9, 2009 09:35 PM

                                        I didn't know that you had to like the fruit as well. I used to buy Pomegranate - hated it with all those pits. In general I dislike all those strange fruits that appeared in the stores. Face it, if they were good they would be sold all year round not only one or two days a year. I will stick with a nectarine which I don't hate but don't buy because there are better fruits that I like ex peaches or plums. At least it will be a fruit that I didn't have for a year that I like (not love).

                                        1. re: MartyB
                                          queenscook Sep 9, 2009 09:59 PM

                                          I'm no Rav, so I'm not sure that's the halacha, but theidea of the brocha of shehechiyanu is to thank Hashem for things we're happy about--celebrating a holiday, enjoying new clothing, etc., so it just seems to make sense that you should enjoy the thing you're thanking Him for.

                                          As for the fruits being in the stores one or two days a year, these more exotic fruits only appear in the kosher stores around RH for this particular observance/reason, but if you look around in "real" stores you'll see less common fruits far more than at the kosher stores. Pomegranates have become very popular in the past few years, as they are known to be very healthful, and they're all over the place. In markets where there are large Asian populations, you'll see certain types of fruit unusual to Americans, but quite common to the Asian community. Ditto with Hispanic communities, and fruits more common to that community: tamarillos, for instance.

                                          Let's try to limit the "ugly American" stereotype and see that there's a big wide world of foods out there; that really is the mentality driving Chowhound, even the kosher board.

                                          1. re: queenscook
                                            MartyB Sep 9, 2009 10:29 PM

                                            I think I'll buy a nice new shirt, less halachic issues.

                                            1. re: MartyB
                                              MartyB Sep 18, 2009 08:33 AM

                                              I'll be skipping the shirt. I went to Costco and saw that they had something called "Apple Pear", I guess some kind of a hybrid of the two. Never had that in my life and it sure sounds good since I love both apples and pears.

                                              1. re: MartyB
                                                cheesecake17 Sep 18, 2009 09:56 AM

                                                I saw that in one of the fruit stores in Brooklyn! Came 4 to a pack in a clamshell. There was also something called a "grapple"

                                                1. re: cheesecake17
                                                  zsero Sep 20, 2009 08:32 PM

                                                  Grapple is NOT KOSHER.

                                                  1. re: zsero
                                                    ddelicious Sep 22, 2009 06:50 AM

                                                    how can a fruit be not kosher?

                                                    1. re: ddelicious
                                                      GilaB Sep 22, 2009 06:59 AM

                                                      The 'Grapple' isn't a new kind of fruit. It's just regular apples, soaked in a flavoring solution. I don't know if the flavoring solution is not kosher or just uncertified. When it came out, I heard numerous warnings not to eat it because it wasn't kosher.

                                                      1. re: GilaB
                                                        cheesecake17 Sep 22, 2009 08:31 AM

                                                        I didn't know that. Seemed like it was a grape + apple hybrid... but I didn't look to closely

                                                        1. re: cheesecake17
                                                          GilaB Sep 22, 2009 09:09 AM

                                                          You can't hybridize apples and grapes - it'd be like crossing a dolphin with a dog. They're too biologically different. The crosses that you see (eg pluots, which are a plum-apricot hybrid) are from closely related species.

                                                        2. re: GilaB
                                                          orthochow Sep 22, 2009 09:09 AM

                                                          More specfically, the apples are infused with a Concord grape-based solution. The "GR" in Grapple stands for "grape".

                                                  2. re: MartyB
                                                    GilaB Sep 20, 2009 10:15 PM

                                                    'Apple pears' are another name for Asian pears - if you like apples and pears, it should be a good bet. I love them.

                                                    1. re: GilaB
                                                      MartyB Sep 21, 2009 03:50 AM

                                                      It was a winner, nice and crisp.

                                      3. re: MartyB
                                        zsero Sep 9, 2009 02:03 PM

                                        Not a whole year - just this season.

                                  2. berel Sep 22, 2009 07:27 AM

                                    I just had to post this. we used pomegranates as our 2nd day Rosh Hoshana fruit. the link below shows a ynet video of how to remove the seeds. It really works.


                                    1 Reply
                                    1. re: berel
                                      GilaB Sep 22, 2009 07:36 AM

                                      Another good technique is to halve it, then put submerge each half in a bowl of water. Under water, work out all the seeds with your hands - the juice doesn't squirt, because it's under water, plus the white membranes float while the seeds sink, so they separate out nicely.

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