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erev Rosh Hashanah dinner

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Please inspire me with your menu. I'm not new at this. I've been doing it for over 40 years and still make everything from scratch, but would love something new to try in the way of a different chicken recipe and vegetable side dish(es).

My draft menu includes:

The traditional challah
Apple slices and honey
Gefilte fish with homemade horseradish
Chicken soup with matzo balls and "eggies"
Brisket
A chicken dish (was considering chicken marbella)
Carrot tzimmes with flunken (my mother in law's recipe passed down by her mother in law)
Sweet Lokshin Kugel (raisins and cinnamon)
Cole slaw
Vegetable ???????????
Tiny potato knishes

Desserts will be traditional (honey chiffon cake, apple cake, rugelach and a fresh fruit platter) unless you can suggest something new and wonderful.

TIA

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  1. Sounds pretty good to me, but my family insists on the traditional tried and true every year. For us that means that I must make chicken soup and matzah ball and the same brisket recipe every year. The big "chidush" this year is that my kugel will be a Yerushalmi. My problem is desserts. I have a very heavy week going into yom tov and won't have as much time to bake as I would like. I'm thinking babka and something else but don't know what. No one here likes honey cake, I can't face making another apple cake, and I don't do nuts for Rosh Hashanah so there go the rugelach.

    Is it Hanukkah yet?

    4 Replies
    1. re: rockycat

      Maybe make your apple cake recipe with plums instead of apples? An apple or plum crisp? Date squares? Rugelach with chocolate or cinnamon/sugar filling, no nuts? I don't like honey cake either, but I do enjoy honey cookies, based on Betty Crocker's molasses crinkles http://www.bettycrocker.com/recipes/m..., replacing the molasses with honey.
      Have a good and sweet year.

      1. re: almond tree

        Some good thoughts. Thanks, and Shanah Tovah.

        1. re: almond tree

          almond tree...I love the idea of switching out plums for the apples. Thank you for responding. And thank you too for the link.

          Shana Tova Umetukah to you and yours.

        2. re: rockycat

          Hi there rockycat.....lol@is it hanukkah yet. your response led me to new knowledge. I had to look up the reason behind "no nuts on Rosh Hashanah". Never too old to learn, I guess.

        3. Not knowing what chicken dish you've prepared in the past makes a suggestion a little difficult. I'm a devotee of chicken paprikash.

          Cucina Ebraica by Joyce Goldstein has a few chicken recipes that may work. One recipe in particular on page 137 looks good. It's Roast Chicken with Orange, Lemon and Ginger (Pollo Arrosto all'Arancia, Limone, e Zenzero).

          Page 476 of Claudia Roden's The Book of Jewish Cooking has a recipe for Tagliolini wwith Roast Chicken, Raisins and Pine Nuts. It calls for 1 chicken, weight unspecified, and herbs. Pine nuts are very expensive these days, and people are substituting chopped walnuts for them. There's a Chicken Paprikash recipe on page 123, but it does not have enough cayenne for my taste. I would add more than a pinch for which the recipe calls

          L'Shanah Tovah 5772 (My wife's ancestors would say Buon Anno Nuovo)

          1 Reply
          1. re: ChiliDude

            Hi there Dude.....the recipes you suggest have me salivating. I love the sound of the first two. I buy my pine nuts at Costco in bulk and keep them in the freezer where they won't "turn" so that's no problem....I have plenty on hand. I make chicken paprikash frequently so for me on Rosh Hashanah it doesn't seem special or different enough.

            I have to tell you that if I bring in any more cookbooks into the house, I'm going to have move people out to make room. That being said, I have neither of the books you've referred to. Gonna do some googling to see if I can get lucky.

            My mainstay holiday chicken recipes alternate amongst lemon chicken, chicken marbella, halved and roasted cornish hens with orange sauce, and scarlet chicken. Although my family like rockycat's, tends to like "traditional tried and true", I get bored with same ole same ole.

            No matter the language the heartfelt wish is the same...."May you and yours be inscribed in the Book of Life for a good year" and "May your final sealing be good."

          2. I like Marbella , and it is sweet, which is traditional, but I think it is too sweet with the kugel and the tzimmes. I like Claudia Roden's moroccan chicken( or anyone's really) as it is a contrasting flavor and adds a Sephardic touch. I always make a bitter green ( broccoli rabe is my favorite,) again, non traditional but a nice contrast with the sweet. Or if you want to stay sweeter a braised red cabbage ( I see you have cole slaw, though).

            2 Replies
            1. re: magiesmom

              magiesmom.......I'm going overboard on sweet huh? I love broccoli rabe but I'm afraid I'd be the only one eating it. I'm giving some thought to roasted beets....hopefully the nearby farmer's market will have a nice selection of different varieties.

              Thanx for your response. Have a happy and sweet new year.

              1. re: diva121545

                I like the roasted beets idea, sweet but in a different way, and beautiful if you get a variety. and you could do the greens too, for you!

                Shana Tovah.

            2. I think some kind of a roasted beet salad/side dish could be interesting. They are "Fall" and sweet for for the New Year. I love beets and you can get them already trimmed in many stores to save you time and save your hands from turning pink. I like to roast the minis whole, or larger cut up w/ EVOO, salt, pepper and then garnished with a bit of balsamic and parsley. You can also roast w/ balsamic if you like a stronger taste. Shana Tova!!