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Gefilte Fish

What We Love About . . . Rosh Hashanah (Jewish New Year)

The Ultimate #ROSHHASHANAH Monday Morning Cooking Club Menu Guide . . .

What a VERY exciting time of the year this is for us Jewish folk with Rosh Hashanah coming up in the next couple of weeks.

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 a ‘Monday Morning Cooking CLub ROSH HASHANAH MENU’ this year, and share what might be our perfect New Year’s feast with recipes from our books.

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! 

 

Our MENU includes recipes from our books ‘Monday Morning Cooking Club – the food, the stories, the sisterhood’ (MMCC) and ‘The Feast Goes On’ (TFGO).

If the recipe has not yet been published outside of our books, we have given a page number below. Otherwise, we have provided the link or the recipe.

To start:

Lisa’s Egg and Onion (recipe here), p. 78 MMCC.

Gary’s Chopped Liver, p. 126 MMCC (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, p. 161 MMCC. Traditional. Delicious.

Chanie’s Challah, p. 263 MMCC 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.

Ruth’s Gefilte Fish, p. 257 TFGO. We finally found the gefilte fish recipe to make everyone happy. A winner!

Next in line:

Elza’s Chicken Soup with Lokshen and Kreplach, p. 174 MMCC- 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 2012.

Lena’s Simple Chicken Soup with Matzo Balls – p. 249 TFGO – yes we know it’s not Passover and we are suggesting matzo balls but they are so delicious and can be eaten all year round. Watch out for our chicken soup and MB video coming out soon!

Mains:

Sara’s Brisket, p. 66 MMCC – 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.

Paula’s Brisket with Potato Ulnyik (recipe here) – a slow cooked veal brisket with a crisp golden potato cake alongside, perfect for feeding a crowd.

Lisa’s Salmon Crumble p. 158 TFGO, a do-ahead crowd pleasing side of salmon. Perfect for a feast!

Aunty Myrna’s Tzimmes p. 267 TFGO and recipe now here. An essential Rosh Hashanah side dish. Feel free to add prunes and/or dumplings. Recipe here.

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).

Dessert:

Barbara’s Blood Orange Compote and Honey Macadamia Wafers, p. 239 MMCC. Refreshing and light, perfect after over-fressing.

Ali’s Middle Eastern Kompot p. 137 MMCC. Do ahead, simple to prepare. Super delicious!

Cakes and Biscuits:

Gina’s Hair Raising Honey Cake (from Karen!), p. 115 MMCC (recipe here) – a delicious pareve cake

Merelyn’s Little Honey Cakes, p. 282 TFGO. A modern, spiced version of the traditional honey cake. Totally addictive.

Ruth’s Honey Biscuits, p. 273 TFGO. Perfect with a cuppa to celebrate Rosh Hashanah. Recipe here.

Lena’s Bienenstich, p. 94 MMCC – a scrumptious buttery honey and almond slice

Felicia’s Chocolate Almond Florentines, p. 140 MMCC – chewy honey, almond and chocolate treats. Can be made dairy or pareve.

 

GIFTS FROM MMCC KEEP ON GIVING….

If you don’t know already, 100% (YEP, THAT’S RIGHT – ALL!!) of all our profits from booksales and our online shop go to charities. The charities we support are listed here and constantly updated. SO when you purchase something from our online store, not only is the gift recipient going to be ecstatic, but homeless people will be fed, and women and children will be cared for. And we deliver!

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7 Responses to What We Love About . . . Rosh Hashanah (Jewish New Year)

  1. Lisa Goldberg August 29, 2012 at 9:19 pm #

    Watch this space for more recipes to come…from all of you!! We can’t wait to see!

  2. Sonya Gorney September 4, 2012 at 8:40 pm #

    In the soon to be released Central Synagogue Rosh Hashanah (RS) Journal I gave my last years’ RS menu. One of the desserts was Maxine’s Cinnamon and Apple Pie p208. Apples represent a symbolic fruit for RS. It was a great hit and I have made it at least four times since. Another suggestion was instead of traditional carrot tzimmes, I served a moorish apple, carrot and sultana crunch salad (Jamie Oliver Jamie’s kitchen p29). I have just emailed my family this years menu and rely on their feedback. I have also been making some of the new recipes in advance and will be fine tuning the menu.
    Last year for RS, I made a lovely pareve chocolate yeast kuglof which is a take on the Wellington Cake Shop famous signature cake. This recipe makes lovely chocolate babkes so please visit my Hava Babke stall at the Jewish Food Festival at Everleigh Markets on 14th October 2012 and try my wares. Shana Tova to all. I really enjoy your book and have made heaps from it.

    • Lisa Goldberg September 5, 2012 at 5:54 pm #

      Hi Sonya – thanks so much for your comment!! Your carrot salad suggestion is a great one, particularly if we are to have a warm Rosh Hashana this year. We will DEFINITELY be checking that one out.
      How lovely that you email your family your planned menu – THAT is commitment to a fine dinner.
      We will also be at the Jewish Food Festival, and look forward to having a chat with you (over a piece of your babke for sure) at your stall. Please send us a reminder on Facebook before the event and we will make sure everyone knows about your stall and stops for a babke.
      Cheers,
      lisa

  3. Gail Helman September 6, 2012 at 2:25 pm #

    Another traditional food to eat at Rosh Hashanah dinner is pomegranate, I found this great and very easy Pomegranate salad last year. My guests all loved it.

    • 1 cup of Pomegranate seeds (about 3/4 of a pomegranate – allow plenty of time to deseed it)
    • 1 cup of tinned sweet corn
    • 1 cup green capsicum – finely diced
    For the Vinaigrette
    • 2 tbsp extra virgin olive oil
    • 1 tbsp apple cider vinegar
    • 1 tbsp any dried herb
    • 1 tsp sugar
    • Salt as per taste
    How To Make the Vinaigrette:
    • In a small bowl, add apple cider vinegar, dried herb & sugar. mix well. Add extra virgin olive oil & give it a good whisk & set aside.
    To Assemble the Salad:
    • In a large bowl, thrown in pomegranate seeds, sweet corn & capsicum, mix well.
    • Add prepared vinaigrette, toss well for the flavours to incorporate. Check for salt. Chill for an hour before serving.

    Shana Tova

    • Lisa Goldberg September 6, 2012 at 4:03 pm #

      Thanks so much Gail, your recipe sounds wonderful! Lovely of you to share it with us here – we seem to be a bit short on salads for RH so it’s great that we now have yours here.
      Shana Tova to you as well!

  4. Leah September 13, 2012 at 9:49 am #

    I am following all your recipes this year , couldn’t do this so well without your book….. I will also be making gefilte fish….hope you will include recipe for gefilte fish in your next book.

  5. Mandy September 21, 2014 at 11:27 pm #

    Hi Lisa. I was so excited when I saw the photo for Flommen Tzimmes Brisket but couldn’t seem to find the recipe for it! I would love to make it for Yom Tov. Thanks. Wishing you and all the ladies a Kesiva VeChasima Tova.

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