A quick guide to planning your Rosh Hashanah feast. And a great recipe!


When planning a dinner for a crowd, it is essential to start a couple of weeks ahead. Write a list of who’s coming and make sure you have the right size table and number of chairs.
Think about a tablecloth (Spotlight fabrics by the metre are a great idea) and serviettes, plates, cutlery and glassware.
Make a note of any dietary requirements and plan the menu.
Choose dishes that do not need a lot of oven space at the last minute, and that do not need to be served piping hot.
Decide which of your guests can bring something to lighten the load, and then ask them to do so (and make sure you tell them how many people it needs to serve).
Then start writing lists – start with the shopping list, and end with the list of what you can do in the days leading up to the dinner.
Order your meat a couple of weeks out, especially if you buy kosher and/or want a particular cut that has limited supply.


This one came about when the Australian Jewish News asked us for a menu where every course as both apples and honey in it. Fun! So this is what we came up with, and it actually works quite well.

Challah with dried apples, sultanas and honey. Use the wonderful MMCC challah recipe and add 2 tablespoons honey (at the same time as the eggs and oil) and add 1/3 cup each chopped dried apples and sultanas to the dough just before plaiting. Check out the video of Merelyn making a round challah.

Flommen tsimmes brisket (The Feast Goes On, p. 141) with Red Cabbage and Apple (Monday Morning Cooking Club, p. 44).

Baked Apples (It’s Always About the Food, p. 218).

If this was your menu, you could do as follows:

Monday: Write your shopping lists, including drinks and wine.
Tuesday: Do your supermarket and wine shopping.
Wednesday: Set the table. Bake the challahs, then cool, wrap and freeze.
Thursday: Do your fruit and vegetable shopping.
Friday: Cook the red cabbage and the brisket. Cool, cover and refrigerate.
Sunday: Remove the challah from the freezer. Cook the baked apples. Reheat the challah before serving. Reheat the brisket and cabbage before serving.

To supplement this quite limited menu you might add an entree of egg & onion, chopped liver and dill pickles (recipes in Monday Morning Cooking Club). Accompany the brisket with a large green salad with avocado and chives, and Aunty Myrna’s Carrot Tzimmes. And definitely add Israeli Rice Pilaf (recipe below) (It’s Always About the Food, p.212). If you have non-meat eaters, then you can cook a side of salmon (salmon crumble, The Feast Goes On) at 5 pm and serve at room temperature.



For more Rosh Hashanah ideas, head to A DELICIOUS JEWISH NEW YEAR 2019.

To purchase our books in time for R.S, head straight to our ONLINE STORE.





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A fabulous accompaniment to any meat or fish. Light fluffy rice studded with crisp noodles, golden onions, toasted pine nuts and sweet currants. From the kitchen of Gloria Pink.
8 people
8 people
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
A fabulous accompaniment to any meat or fish. Light fluffy rice studded with crisp noodles, golden onions, toasted pine nuts and sweet currants. From the kitchen of Gloria Pink.
8 people
8 people
Servings: people
  1. Break up the vermicelli noodles into short pieces, about 4 cm (1 1/2 inches) long.
  2. In a large, preferably non-stick, saucepan, heat half the oil over medium heat and cook the vermicelli, watching carefully until they turn brown. Take care, they burn easily.
  3. Add the rice and sauté for a few minutes until the rice becomes opaque.
  4. Add the stock (broth) and the salt, bring to the boil, cover and reduce the heat to low.
  5. Simmer, undisturbed, for 20 minutes.
  6. While the rice is cooking, heat the remaining oil in a small frying pan and sauté the onion until golden, about 15 minutes.
  7. Add the pine nuts and currants or sultanas, tossing to toast them lightly. Remove from heat.
  8. Turn the cooked rice onto a serving platter and fluff with fork. Top with onion, pine nuts and currants.


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Now for Something Sweet

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These delightful balls of deliciousness were served at @barackobama + @michelleobama's White House Seders in 2015 and 2016.⁠

This wonderful story from MMCC friend and USA chef @susanbarocas, told as it appears in our third book, It's Always About the Food: ⁠

"If you look closely at the official photos from the past two (2015/2016) White House Seders, you can see them. There, sitting on silver serving dishes on the beautifully set table—my charoset balls! ⁠

I still get a jolt surprise and pleasure when I think back to my three years serving as the guest chef for the Obamas’ seder. I remember after the first year in 2014, someone remarked that I could check that off my bucket list. Really?? I gotta’ tell you that cooking at the White House was never on any list of mine. Who could have imagined it for this self-taught cook, teacher, caterer and writer!⁠

Each year, standing in the compact White House kitchen, cooking all day with the other chefs, the anticipatory nervousness quickly disappeared as the joy of where I was and what I was doing took over. ⁠

After the first year, I was able to add a few Sephardic items to the menu, including these charoset balls, which have become one of my trademark dishes over the past 20 years. And each year, as I ground the fruit and nuts mixture, then rolled the balls in uniform sizes, I truly felt that somehow, my parents, grandparents and even unknown ancestors were there with me, smiling and sharing this most unexpected and amazing experience. " ⁠

⁠ (For those unfamiliar with it, charoset is a dried fruit or apple paste/jam-like condiment served at Passover to remind us of the mortar used by the Jewish slaves in Egypt)⁠

Lay low and stay healthy,⁠
the MMCC girls ⁠

#mondaymorningcookingclub #heirloomrecipes #jewishcooking #itsalwaysaboutthefood #homecooking #jewishfood #shabbat #shabbos #seder #whitehouse #charoset #pesach #passover #alanbensonphoto⁠ #ourkitchensopen⁠


Distraction of the day: Frozen Lemon Meringue Torte.⁠

This has been a huge favourite of so many since we first published it in 'The Feast Goes On' in 2014.⁠

You won't be sorry. It is a fabulous, completely do-ahead frozen dessert made up of meringue layers and lemon curd. So good. You can make it a week or so ahead and then store in the freezer until just before serving. ⁠

Perfect for Passover or Easter celebrations.⁠
Perfect for any time at all.⁠

And we have a beautifully produced video to guide you through it, step by step. Just click on the link in our profile and then on this pic, and you will be where you need to be.⁠


#mondaymorningcookingclub #harpercollins #heirloomrecipes #homecooking #alanbensonphoto #itsalwaysaboutthefood #MMCC #nowforsomethingsweet #thefeastgoeson #pesach #passover #KLP #glutenfree #ourkitchensopen @brokenyellow (with thanks to @vivpolak for the recipe all those years ago)


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