MENU IDEAS. Rosh Hashanah/Jewish New Year: 2022

It's time to eat sweet, to ensure a sweet new year ahead.

My fingers are crossed as I am typing: this year things are different! We are getting ‘back to normal’ and the pandemic is easing here in Australia. Last year we were completely consumed with lockdown, quarantine, isolation, vaccinations, COVID tests and press conferences. And this year we may have a little more head space to focus on the food. Fingers crossed!

For those who don’t know much about this time of year, Jewish people celebrate by consuming many sweet dishes, many of which contain honey. This is why you’ll see lots of recipes for honey cakes and honey biscuits, and also apples dipped in honey, carrots cooked in honey, meat roasted with honey and so on.

And it is all to ensure a sweet new year. So jump on the bandwagon and let’s get cooking so the next year will be a healthy, happy and sweet one. And hopefully a pandemic-free one.

MENU IDEAS FROM ALL OUR BOOKS:

Monday Morning Cooking Club (MMCC, 2011)

The Feast Goes On (TFGO, 2014)

It’s Always About the Food (AATF, 2017)

Now for Something Sweet (NFSS, 2020)

STARTERS

Challah p, 263 MMCC

p. 180 NFSS

Chopped Liver p. 126 MMCC (or order straight from Bianca’s Deli. or Field to Fork if you are in Sydney!)

Egg and Onion p. 78 MMCC

Chopped Herring and Kichel p. 161 MMCC

Gefilte Fish p, 257 TFGO

Chicken Soup and Kreplach p. 174 MMCC

Chicken Soup and Matzo Balls p. 249 MMCC (or order straight from Balaclava Deli if you are in Melb!)

MAINS
Duck with Cherries p. 141 AATF

Roman Lamb p. 149 AATF

Lamb Tagine p. 146 AATF

Yemenite Rosh Hashanah Lamb p. 150 AATF

Citrus Fennel Roasted Salmon p. 117 AATF

Salmon Crumble. p.158 TFGO

Sara’s Brisket p. 66 MMCC

Paula’s Brisket with Ulnyik p. 80 MMCC

Flommen Tsimmes Brisket p. 262 TFGO

Roast Chicken with Herbs and Shallots, p. 128 AATF

SIDES
Israeli Rice Pilaf p. 212 AATF

Roasted Pumpkin and Sweetcorn Salad p.94 AATF

Carrot Tzimmes p. 267 TFGO

Ulnyik p. 80 MMCC

DESSERT
Blood Orange Compote p. 239 MMCC

Sticky Pears p. 97 MMCC

Middle Eastern Kompot p. 137 MMCC

Ginger Pudding p. 236 AATF

Pecan Lokshen Kugel p. 240 AATF

Walnut Honey Tart p. 248 AATF

CAKES
Honey Cake p. 115 MMCC

Spiced Honey (loaf) Cake p. 48 NFSS

White Choc and Honey Madeleines p. 62 NFSS

Russian Honey Cake p. 92 NFSS

Glazed Honey Chiffon p. 115 NFSS

BISCUITS + SLICES

Honey Snap Biscuits p. 19 NFSS

Honey Biscuits p. 273 TFGO

Honey Mac Wafers p. 239 MMCC

Merelyn’s Little Honey Cakes p.282 TFGO

Bienenstich p. 94 MMCC

Teiglach p. 296 AATF (check out the video!)

Fishuelas (pastry coils in honey syrup) p. 164 NFSS

Travadoes (honey and nut pastries) p. 168 NFSS

Moroccan Almond Cigars p. 280 NFSS

 

THE ESSENTIAL AND UPDATED CLASSICS (just click on each to get to the recipe):

SOFT HONEY BISCUITS

SNAPPY HONEY BISCUITS

CLASSIC HONEY CAKE

HONEY CHIFFON CAKE

CARROT TZIMMES

BIENENSTICH (HONEY ALMOND SLICE)

GLAZED HONEY BRISKET

MIDDLE EASTERN DRIED FRUIT KOMPOT

 

 

 

Roman Lamb p. 149 AATF
Teiglach p. 296 AATF

 

 

PREVIOUS POSTS:

RECIPES FROM MONDAY MORNING COOKING CLUB and THE FEAST GOES ON

RECIPE GUIDANCE FROM OUR MOST RECENT BOOK, IT’S ALWAYS ABOUT THE FOOD

ISRAELI PILAF AND SOME NEW YEAR’S FEASTING GUIDELINES 

 

 

 

 

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Now for Something Sweet

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This is going to be a difficult Pesach.
Once again.
It is hard to celebrate freedom if we are not all free, and as long as there are 59 hostages - our brothers and sisters - still held against their will IN HELL in Gaza, we are not free.

We will still do our best to enjoy this time. We need to acknowledge and celebrate that the Jewish community has survived thousands of years of the greatest existential challenges and not only are we still here but we are strong, resilient and THRIVING. As is Israel!

If you just don’t feel like cooking much this year, especially after the Seders, I get it. 

But here’s something that will take you less than 15 minutes to prep, cook and get on the plate.

In Danny’s (husband) family they call it ‘matzo egg’ but it has morphed into ‘matzo brei’ over the decades. It is the one thing Danny can cook well, in fact he is the one who taught me how to make it.

(To pimp it up, sprinkle with feta and chopped chives.)

MATZO ‘egg’ BREI

4 pieces matzo
water
2 eggs
60 ml (1/4 cup) milk
1/2 teaspoon salt 
1 tablespoon butter

to serve
sour cream and salt
or cinnamon sugar

Break the matzo into 2 cm pieces and place in a bowl. Cover with tap water and soak for 5 minutes. Drain and squeeze out the excess water. In a medium bowl, beat the eggs with the milk and salt. Add the matzo and stir to combine. 

Heat a medium frying pan pan over high heat, add the butter. When melted and sizzling, add the matzo mixture to the pan.

Reduce the heat to medium-high and cook for a few minutes. Once the bottom sets, toss the mixture around in the pan. Let it set again for a minute and repeat until it is cooked through.

Serves 2 (in my family) - 4 (in most families)

#pesach2025 #pesachrecipes #passover #jewishcooking not#chocolatecake
#easycooking #easypassoverrecipes
...

199 13

Thumbprint Jam Bickies for Pesach

60 g potato starch
60 g fine matzo meal
40 g caster sugar
30 g almond meal
80 g unsalted butter, at room temperature
zest of ½ small lemon
1 egg yolk

tart apricot jam

Whisk the potato starch, matzo meal, sugar, almond meal and lemon zest together in a large bowl. Rub in the butter with your fingertips until you have crumbs, add the egg yolk and mix until a dough is formed. This can be done in the food processor.

You will need a lined baking tray.
Divide the dough into three, and then each piece into eight.
Gently roll each piece into a smooth ball and place them on the prepared tray.
Using the top of your thumb, make an indent in the top of each cookie and flatten slightly.
Spoon in a little jam into each indentation.
Bake for 15 minutes at 180C or until golden on the base.
Makes 24 bickies.

These bickies are the most exciting Passover biscuits we have seen in a long time - because they don’t taste like Passover biscuits! The recipe has an interesting story.

Eve Graf was the wife of the first rabbi of the Cardiff Reform Synagogue in Wales. She was born in Berlin, Germany, in 1918, and was brought up by her widowed mother. Eve met and married Rabbi Graf in Berlin when she was only 19, and as newlyweds they were forced to flee from their home with his parents. Rabbi Graf was outspoken against the Nazi regime and after Kristallnacht it was no longer safe for them. In the spring of 1939, they were sponsored for immigration to Britain. They ended up in the Welsh capital, Cardiff, to set up the newly formed reform community; it is still the only one in Wales.
In the early 1950s, as the first Rebbetzin, Eve Graf encouraged the many refugee members of the newly founded community to enliven the synagogue’s social events with their baking skills - in those days the smell and taste of almonds and vanilla was incredibly luxurious. This is her recipe, originally published in our third book ‘It’s Always About the Food’

💙💙💙💙💙💙💙💙

#jewishfood #passover #pesach #passoverrecipes #pesachcookies #bestrecipes
...

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