Rosh Hashanah 2016: Let’s Fress!

Here's the ultimate Rosh Hashanah (Jewish New Year) menu guide.

The Ultimate #ROSHHASHANAH Monday Morning Cooking Club Menu Guide . . .(updated)

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 are very lucky here in Australia to have such a great selection of honey.

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 symbolise 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 and our website.

Please let us know what you think of our suggestions and what you will be cooking!

 

[box]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? Merelyn has some great ideas when it comes to shaping a beautiful round challah and has just made this video with step by step instructions.

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, it gives you the full story. And if you live in Melbourne and don’t want to make your own, call the Balaclava Deli and Lena will help you out.

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. And there’s a video!

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). And yes, there’s a video.

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.[/box]

AND THERE’S MORE…

Natty’s Glazed Honey Chiffon Cake, a new addition to the MMCC repertoire from Natanya herself. A light as air, sweet but not too sweet, honeyed chiffon cake with a sweet lemon glaze. Recipe right here.

Carolyn’s honey snap biscuits, also a new addition to our collection from Carolyn Levitt in Perth. So simple to make and really easy to eat. Recipe just published here.

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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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2 Comments

  1. Katy Renner

    Thank you so much for the Roshashana menu. You have no idea how our family Loves your books!!! We will make all your recipes!! A yummy New Year.
    Thank you so much!!
    Katy
    Summerland California

    1. Lisa Goldberg

      Thanks for your comment Katy – so nice of you to let us know! Happy cooking, and we hope you and yours have a wonderful and DELICIOUS new year. Lisa x

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Happy not-quite-a-long-weekend-but-with-long-weekend-feels everyone! And what a blessing that the sun is shining. We hope to see lots of pics of BBQs and lamingtons. When inspiration grabs you and you find yourself in a baking mood, here is our delicious lamington recipe, there's still time to whip up a batch. What's cooking at your place this weekend? (And we are indebted to Railea Don for this wonderful iconic recipe ❤️}

Ingredients
Cake
125 grams butter (unsalted)
185 grams Caster (Superfine) Sugar
2 eggs
250 grams Self-Raising (Self-Rising) flour (1 2/3 cups)
1/2 cup milk or fresh orange juice
Icing
500 grams icing (confectioners) sugar
3 tablespoons best quality cocoa powder (unsweetened)
1 tablespoon butter (unsalted)
1 cup hot water
250 grams shredded or desiccated coconut

Instructions
Preheat the oven to 180°C. Line a 28 x 19 x 4 cm lamington tin.

To make the cake, cream the butter and sugar until the sugar is dissolved.

Add the eggs one at a time, beating after each addition.

Gradually add the flour, alternating with the milk or orange juice.

Mix together well, then pour the mixture evenly into the prepared tin.

Bake for 30 minutes, or until a skewer inserted into the cake comes out clean. Allow the cake to cool completely.
Cut the cake into 4 cm squares, trimming the edges if necessary.

Mix the icing sugar and cocoa together in a bowl.

Put the butter into the hot water to melt, and mix into the icing sugar mixture until thick and smooth.

Drop the cake squares into the chocolate, ensuring the cake is fully covered, then remove very quickly. Drain the cake on a wire rack for a few seconds. Using a large cooking fork, roll in the coconut.
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You can now pre order our beautiful organic cotton aprons via our website for dispatch mid Feb. We sold out of our first run in December and we'd love to order some more for all of you who missed out.

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