SO WHAT ARE WE GOING TO EAT THIS ROSH HASHANAH?
What a VERY exciting time of the year this is for us Jewish folk with Rosh Hashanah coming up this week. We know that it has great religious and cultural significance to many, but we will be focussing on another important aspect of any Jewish Festival – the food!!
We celebrate the new year over two days, which of course must translate into two feasts. Any excuse, we say! Some do a dinner on ‘new year’s eve’ and a lunch on ‘new year’s day’, others do two dinners and no lunches, and some even do two dinners, two lunches plus honey cake breaks during the daylight hours.
The food we eat is often symbolic. We love a good reason to eat loads of delicious anything. Honey is the #1 Rosh Hashanah ingredient – to make sure that the coming year is a SWEET one! We have been trying lots of different honeys lately and we really love the Honey Delight from Canberra and Miellerie from Tassie. We are very lucky here in Australia to have such a selection.
We start the meal with apples dipped in honey and end the meal with honey cake to ensure a REALLY sweet new year. We eat special challah (the traditional plaited egg-enriched bread normally eaten on the Sabbath) shaped into a round loaf to symbolize continuity, and sweetened with sultanas and extra sugar. We also eat a honeyed carrot dish called ‘tzimmes’, a perfect accompaniment to any roast meat. Some people eat the head of the fish to represent the ‘head of the year’ – the literal translation of Rosh Hashanah. Each family of course has its own traditions.
We thought it would be nice to put together an ‘MMCC ROSH HASHANAH MENU’ this year, and share what might be our perfect New Year’s feast.
We would love all who read this to please send in comments, questions, recipes of their own, suggested menus of their own. It is a TIME TO SHARE. So please, bring it on!
If the recipe has not yet been published outside of our book, we are unable to share it here. Otherwise, we have provided the link or the recipe. The book is still available through our online shop and bookstores across Australia. And it will be available in the U.S and U.K from 17 September.
Lisa’s Egg and Onion (recipe here), page 78.
Gary’s Chopped Liver, page 126 (If you are not making it yourself and you live in Sydney, Bianca’s Deli in Old South Head Road, Rose Bay, make a wonderful chopped liver – but you must order ahead)
Melanie’s Chopped Herring and Kichel, page 161
Chanie’s Challah, page 263 but throw in a couple of handfuls of sultanas to the dough before baking, and sprinkle the top with a little brown sugar. You will need to plait it into a round loaf or a ‘turban’. Need some guidance? Check out theshiksa.com for some more plaiting tips. Merelyn has some great ideas when it comes to shaping a beautiful round challah.
Next in line:
Elza’s Chicken soup and Lokshen, page 174 – one of the best chicken soup recipes you will find. And with home made egg noodles – what a treat! This is the soup that Lisa made on The Circle back in April.
Sara’s Brisket, page 66 – a unique pickled brisket simmered in vinegar and sugar and then roasted with onions, garlic and honey. It is not only wonderful served but makes the MOST amazing sandwiches the next day.
Aunty Myrna’s Tzimmes (recipe below)
Potato Ulnyik (recipe here)- a crisp golden potato cake
Green Salad, we love iceberg wedges, avocado , chopped chives with a red wine vinaigrette (try 1/3 cup red wine vinegar, 2/3 cup olive oil. 2 teaspoons Dijon mustard and lots and lots of salt and pepper).
Gina’s Hair Raising Honey Cake (from Karen!), page 115 (recipe below) – a delicious pareve cake – best made in our brilliant Silicon cake pan.
Natty’s Glazed Honey Chiffon Cake (recipe below) and our story here MMCC Honey Chiffon Cake
Barbara’s Blood Orange Compote, page 239
Lena’s Bienenstich, page 94 – a scrumptious buttery honey and almond slice
Felicia’s Chocolate Almond Florentines, page 140 – chewy honey, almond and chocolate treats. Can be made dairy or pareve.
We also like the look of:
The Shiksa’s Brisket with Pomegranate
Aunty Myrna’s Tzimmes
Tzimmes is a traditional recipe for Jewish New Year – slow cooked, very sweet glazed carrots. It is served as a side dish and often has dumplings and prunes in it as well. This is a beautifully simple version! My Aunty Myrna was the most wonderful cook, renowned for many delicious sweet and savoury dishes. One of her greatest joys was to cook for us, and ply us with copious amounts of her fabulous food. She passed away several years ago and I wish I had spent more time with her in the kitchen, learning her secrets. This is one recipe that she shared with me, and would make for us each year on Rosh Hashanah as it represented the wish for a sweet (honey) and prosperous (coins) new year. This recipe resurfaced when we were researching our cookbook.
Start this recipe 1-2 days ahead. Don’t worry, it’s not complicated, it just needs time to sit.
20 carrots, cut into ‘coins’, soaked in water overnight
¾ cup sugar
1 ¼ cups honey
juice of 3 lemons
½ teaspoon cinnamon
100 g margarine or butter
Put the carrots in a large saucepan and barely cover with water. Bring to the boil, and cook for 5 minutes. Then add sugar, honey, lemon juice, cinnamon, large pinch of salt and the margarine/butter. Cook, uncovered, for at least 1 – 2 hours (medium heat) until the carrots are glazed and soft, and the water is almost all gone. At this point, refrigerate the carrots overnight or until cold.
To reheat, put carrots in a baking dish, cover and bake in a 200°C oven for about 1 hour. Remove cover for the last 15 minutes so the carrots are glazed and golden.
Traditional honey cake: Gina’s Hair Raising Honey Cake
This cake is in our book, and came to us from an old friend Gina who has made it for many years at Rosh Hashanah. It is, without a doubt, the best, most moist and delicious honey cake around. Its name came from the time when Gina was avidly pouring the mixtures into the mixing bowl and got too close – her hair got caught around the whisking beaters, which pulled half of it out! We all laugh every time we make the cake, and every time we share the recipe with friends we tell the story and laugh again.
It is best made in a silicon angel cake tin, available from our shop. This is really is the PERFECT tin for this cake, no joke!
225 g (11⁄2 cups) plain flour
225 g (11/2 cups) self-raising flour
11⁄2 teaspoons bicarbonate of soda
40 g (1/4 cup) cocoa powder
345 g (11⁄2 cups) caster sugar
185 ml (3⁄4 cup) vegetable oil
500 g honey
dash of vanilla extract
Preheat the oven to 180°C. Grease a 27 cm (large) ring cake tin. It is best to use a LARGE tin without a removable base, as the mixture is liquid and may leak.
For the dry mixture, sift the dry ingredients together into a bowl.
For the wet mixture, in a separate large bowl (or electric mixer bowl), mix the wet ingredients together until well combined.
Mix the dry mixture into the wet mixture, alternating with the 375 ml (1 1⁄2 cups) hot tap water.
Pour into the prepared cake tin. Bake for 1 hour, or until a skewer inserted in the cake comes out clean. Allow the cake to cool before turning out of the tin.
NATTY’S GLAZED HONEY CHIFFON CAKE
6 eggs, separated
175 g (6 oz) caster (superfine) sugar
185 ml (6 fl oz) honey
185 ml (6 fl oz) light olive oil
125 ml (4 fl oz) strong black tea
225 g (8 oz) self raising (self-rising) flour
1/2 teaspoon bicarbonate of soda (baking soda)
Preheat oven to 180°C (350°F). You will need an angel cake (chiffon) tin that is not non-stick and has a removable base, similar to this one . Do not grease it.
Whisk the egg whites until soft peaks form. Slowly add half the sugar and continue whisking until the egg whites are stiff but not dry. In a separate bowl beat the yolks and the remaining sugar until light and pale. Add the oil and keep beating for a couple of minutes until well combined.
Sift the flour with the baking soda. Mix the honey into the hot tea. Add these to the egg yolks, alternating wet and dry, beating gently until fully combined.
Gently fold the egg whites into the flour mixture with a metal spoon, until just mixed through. Pour the mixture into the cake tin and bake for 50 – 55 minutes, or until a skewer inserted into the cake comes out clean.
After removing the cake from the oven, immediately invert it to cool by balancing the middle funnel onto a bottle neck. The cake will be dangling upside down.
When completely cool, run a knife around the outside of the cake and the funnel. Lift the base out of the tin, then use the knife to ease the cake off the base.
We have made a step-my-step video on how to make our custard chiffon cake, and the method is the same.
1/2 cup (4 oz) icing sugar
2 tablespoons (1 1/2 fl oz) honey
Juice of 1/2 lemon
Add the lemon juice (a few drops at a time) to the icing sugar until you have a thick, smooth paste. Add the honey and stir well, adding more lemon juice if necessary, so that you have a thick but runny glaze. Pour over the cooled cake.
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