So, Who is Cooking for Rosh Hashana Today?
What is on your menu today for Rosh Hashana??
We are having:
Apples and honey
cucumbers in sour cream/dill
double apple kugel
crown apple cake
I wish I had one more dish to make but I do not feel like running to the store for anything else
There's only 3 of us the first night and 4 the second, so I'm not going too overboard:
Chicken soup w/matzah balls
Golden Beet Tzimmes
Butternut and Chickpea Salad w/Tahini Dressing
Jewish Apple Cake
Orange Honey Cookies
and I scored a guava for the new fruit since we've already had pomegranate this season. And if I run short of food (highly unlikely), I'll throw together some kasha varnishkes. Challahs, apples, and honey go without saying.
Shanah tovah u'metukah.
Jewish Apple Cake
re: blue room
we slice and dip in honey and also have other things with apples in them like apple in a dessert or the apple kugel we are having
copied and pasted the below:
Rosh HaShanah is the Jewish New Year and like most Jewish holidays there are food customs associated with it. One of the most popular and well-known food customs on Rosh HaShanah has to do with dipping apple slices into honey. This sweet combination stems from an age-old Jewish tradition of eating sweet foods to express our hope for a sweet new year.
We are 11 people tonight (but I have enough food for 20!)
Roasted carrot and garlic hummus with pita chips
Apples & honey
Chicken soup with matzo balls
Spicy chicken with tomatoes and marjoram
Honey Roasted potatoes
My sister is in charge of bringing desserts.
Oh, that is so wonderful of you. I guess I've been away from family and generally solo for so long that I've become quite used to quiet holidays and don't even think about it. Regarding dinner at 8:30, my eating times are all over the place and I happily adapt!
Hope you had a lovely evening! The marshmallows sound very intriguing.
Slightly off topic, but I hope we can get another group together for the traditional CJC (Chinese Jewish Christmas)!
Just 3 of us.
Roast brussels sprouts
Harvest grains blend (Trader Joes)
Round raisin challah
Apples and honey
Tomorrow after shul I'll make a chicken broth from tonight's carcass and make matzoh ball soup
mashed sweet potatoes with honey and caramelized apples from this recipe:
maybe a salad or some broccoli
and maybe a small honey cake if I get around to making one
L'shana tova and a sweet New Year to all!
we usually go out to lunch after shul tomorrow and Tuesday. I guess I better give some thought to dinner.
The cabbage rolls were a success and I have plenty left over. They doubled in size after cooking DUH to me.
My dad was so happy and he smelled them in the oven as soon as he got here. Oh how I love to make people happy with food!
Hope everyone had a wonderful dinner.
It's an Oregon sourced theme for us. My wonderful husband is doing all the work. Almost everything is local - wine, apples and honey, heirloom tomato salad, Tillamook scalloped potatoes, almond crusted chicken (usually it's hazelnuts) and he's making cinnamon swirl bread so the house smells marvelous! Shana Tova, y'all!
Crudite and Hummus, and Edamame to start
Gefilte Fish - i had planned to make my own, but Shopper Bee decided otherwise... Kedem it was instead
Wreath Challah - i need this by hand to prematurely dispense some aggression...
Matzo Ball Soup - matzo balls were muuuch better than last year
Brisket - don't eat it myself, but man i love the way it smells when it is cooking; i had planned to roast a chicken as well, but two attendees couldn't make it, and it was gonna be too much food
(Roasted Veggies - another omission on the part of Shopper Bee... we had words)
Honey Cake - mine is a little bit different... okay a lot different (dark cherry juice, pineapple juice, chai tea, amaretto, etc...), and there was great angst on my part as to whether it would go over well... it did.
Fruit and (seriously Shopper Bee? seriously?!) Cool Whip
all in all, went well, but next time when i'm cooking in my own kitchen, it will be vastly different.
Oy, I wish I'd been able to get here earlier to see everybody's wonderful menus! I wish you all a blessed 5773, full of good health, love, prosperity, and peace. May you all be inscribed in the Book of Life this year.
Manoman, have I been cooking. I have four clients who requested dinner delivery per usual, but Rosh Hashanah-themed. So I cooked for them, and I cooked for my fambly at the same time. Quantities were huge. The menu for everyone was:
apples and honey
hummous and pita, marinated vegetable mezze
matzo ball soup
brisket, braised in port and stock w/ prunes and carrots
kasha varnishkes (bowtie noodles and kasha, cooked in broth; w/ onions and mushrooms)
broccolini sauteed w/ garlic
glazed butternut squash chunks
green salad; honey vinaigrette
halvah, dried fruits and nuts
L'shana tova, y'all.
Happy New Year to you!
I'm afraid I don't have a formal recipe for either, so let me know if this doesn't make sense.
1 pkg boneless skinless chicken thighs (you could use bone-in thighs, legs etc--this was 8 pieces, I think)
1 jar apricot jam (I like Bonne Maman)
1 Tbs freshly grated ginger (or ground ... use more or less. I like ginger)
1/2 tsp red pepper flakes (or to taste)
1 tsp dried thyme
3-4 whole cloves of garlic (you can chop them up too)
salt and pepper
In a foil-lined baking dish (easy clean-up), mix together the apricot jam and all the spices, including the garlic, and then nestle the chicken parts upside down in the mixture, making sure the exposed side has some jam on top (to keep it moister.) Bake at 400 for 35-45 min., and then pour the accumulated juices into a small saucepan. Flip the chicken over and return it to the oven. Meanwhile, boil the juices til they've reduced by at least half and pour them back over the chicken. Serve and enjoy. :)
[Note: I've also done this with sauteeing the chicken first, then caramelizing some shallots and mixing the apricot-spice mixture into that, before pouring it over the chicken and baking. The above version is faster, of course, lol.]
1 pkg firm or extra firm tofu, sliced into 6-8 pieces
apricot jam (I used the other half of the jar from the chicken)
1 tsp freshly grated ginger
1/2 tsp red pepper flakes
1 tsp dried thyme
1/2 tsp+ smoked paprika
1/2 tsp dijon mustard
3-4 cloves of garlic
salt and pepper
Press the tofu on a kitchen towel (non fuzzy type) or paper towels for at least 15 min. (I usually put a cutting board on top and do all my other slicing/chopping while I'm waiting.) Then, mix the apricot jam and spices together and pour them into a glass baking dish. Lay the tofu slices in the mixture, shingling them so they overlap a bit. Spoon some of the sauce all over the tofu and cover tightly with foil. Bake at 400 for 45 min. or so. Uncover to let brown and serve.
Well, I'd eat them, cheesecake17! That's always the way with a certain holiday dessert: in my house, it's honey cake. You know. Half the family won't touch it and the other half scarfs it but if it's not there, the first half goes into a full-on meltdown: "Where's the honey cake? It's not right without honey cake!!" And then at dessert it's, "no thank you; I don't care for it."
I did the best brisket ever. Miles away from my others brisket made with Lipton Onion Soup and beef broth. It took 3 days.
First I smoked it with applewood chips before I braised it for 3 hours. It rested for a full day. Then I tossed the braising liquid, thin-sliced it and reheated it in a homemade bbq sauce with strong coffee, beer, ketchup, brown sugar and chili powder. The brisket actually had a smoke ring. People were so excited about it.
I served it with matzo ball soup, kasha varnishe, roasted glazed beets and apples, challah, kugel and plum cake.