The Ultimate #ROSHHASHANA Cooking Guide . . .
What a VERY exciting time of the year this is for us Jewish folk with Rosh Hashana (or 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 Hashana ingredient – to make sure that the coming year is a SWEET one!
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 Hashana. Each family of course has its own traditions.
We thought it would be nice to put together a ‘Monday Morning Cooking CLub ROSH HASHANA 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 your own. It is a TIME TO SHARE. So please, bring it on!
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 as well as the page number.
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. Check out our chicken soup and MB video.
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 hot but makes the MOST amazing sandwiches the next day.
Paula’s Brisket with Potato Ulnyik (recipe here) – p. 80 MMCC – 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.
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).
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 and recipe here. Perfect with a cuppa to celebrate Rosh Hashanah.
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.
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