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What's cooking for........Rosh Hashanah?

14 years ago

It's ..........tomorrow.

Any plans, menus, recipes to share?

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Comments (9)

lowspark
14 years ago
Hey, I was wondering if anyone was going to post about RH! I'm making a tri tip roast. I'd never heard of or seen that cut before but had remembered reading about it here and then when I went to Randall's this week to check out their "whoops we butchered too much" clearance meat section, well there were a couple of them sitting there marked down PLUS an extra 50% off. I grabbed them both plus a few other items as well. I think I spent about $20 and ended up with about 10-12 lbs of beef!

Anyway, I'm going to marinate the tri tip tomorrow morning and then cook it just before we eat. I'm also defrosting some chicken breasts so I'll probably bake those with whatever seasonings are on hand. I have some fresh rosemary that needs to be used, fresh garlic of course, and maybe some lime zest.

For sides, I'm thinking of mashed potatoes, salad, and I have to come up with something else hearty enough to fill up my vegetarian son.

If I get super industrious tomorrow morning, I'm going to make a challah. I was also thinking of doing a monkey bread with finely shredded apples, cinnamon and brown sugar as the filling.

Boy typing that all out sounds like a lot of food. But anyway I LOVE having leftovers!

We're invited to a friend's house for lunch on Saturday and I'm really looking forward to that. All I have to do for that event is bring some wine!
lowspark
14 years ago
Just checked the online ad for the HEB near me and they have fresh green beans and yams on sale this week. Guess those two will round out my menu! Excellent!
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Sonnie, I don't know what "rapid pre-heat" means . All I do it turn on the oven to convection bake and change the temp to 350. I don't ever lower the temp due to convection. My understanding is that it means nothing unless you are baking something for a long time. As soon as the oven reaches temp I put in whatever I am baking. The only time I do a long preheat is if I am doing my artisinal breads and then I do preheat for 45 min-1 hr since I am using my cast iron pots or my steel baking stone...those need a good long pre-heat. As an example of convection speeding up baking I messed up last night and didn't take out my roast chicken soon enough. I used convection roast and it was a 5# chicken. It was in at 375 and I left it too long...sigh...dumb. The oven roasts very well and I should have paid attn but had company and got side-tracked. As far as quick breads drying out or not rising on convection I haven't had that happen. I always bake all quick breads at 350 for 45-1hr.15min...depends on size of pan and recipe. Usually 1hr. They always rise nicely and are very moist. I know in the past there have been complaints about the newer Miele ovens. Mine is 7 yrs old and rococco girl's is about that too. We have the same ovens. She never has a problem either. I hope you get good results. PLease do let me know. c
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As for reasons for SW's ban..well they did explain it that way..how else you think I got that info? And why would I know about "Hot Topics" at all? Sophie was banned at the time, so didn't hear it from her. Somebody did post her letter to Houzz administration, since her profile was deleted and that was the only way Houzz could read it....but no way that letter can be found again No, I don't remember where exactly what was said as every single one of multiple threads has been removed -as mentioned above-until several folks including yours truly asked to leave a thread for something that at least resembles constructive discussion...this is very long thread with thousand responses, and already dedicated more to general problems of GW with Houzz. Understandably I'm not going through it..yet again)) as for " Anyone would paint themselves in the most favorable light, rather than a negative one, when it comes to an explanation to others. "...Penny, I disagree..)) Depends. On a person, on circumstances. I myself chose -very deliberately-to paint myself in worse light because then I wouldn't have to explain..and it was for the reasons of others, dear to my heart, being better off that way. I looked like a bad bad person to many, especially the ones who wouldn't know me extremely well. And I think I made a right decision. It was painful. But I did the right thing. Doesn't always matter what the world thinks; what you do, and why, and to what end-matters more. Of course one needs to be very certain in his reasoning; I was. Just an example. I'm sure there are many folks who do the exact same thing sometimes. Could have brought examples from literature, but my own life would do:) Now. if SW was indeed reported for constant rudeness, to a degree that permanent ban was suggested, and it went under disguise of her "abusing flagging" as explained..then I'm. like Shee, don't understand what another half a hundred people still doing here. On a lighter note-this oak thing is very interesting..well many things here are..people get so opionated about colors, and where the toilet should stand, and whatnot..this is like Wonderland to me, at times..what' more intersting, I also get invested too much at times, like with this oak, that I'm not even a big fan of..)) And of course I agree..it's very often not what you say, but how you say it. It's pity that it's not obvious to many, but everyone's different. My friends and family that are brusque-they're often proud of it..they say "I'm honest! I say it for what it is!" But they very often don't know at all what it is)) They have so many redeeming qualities though I love them anyway. I'm going to read the link about cream cabinets..seems deliciouly long. really, people feel bad when they like certain colors? They've nothing else to feel bad about? I guess that's a healthy brain for you:) (that was another post that was too long. Sorry..)
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jessyf
14 years ago
OK Denise thanks for starting this, here goes.

Set up the breadmaker tonight to get two round challahs going for morning shaping/rising/baking.

Then get going on Marcy Goldman's honey cake (recipe all over the net).

Inlaws are bringing salad, that leaves for me -

- Honey Mustard chicken
- Sweet and sour meatballs (FORGIVE ME FOR USING KETCHUP AND GRAPE JELLY - AT LEAST THE KETCHUP IS ORGANIC TJ'S NO HFCS!)
- Noodle kugel
- mock chopped liver
- steamed veggies - throw 'em in a pot

Dessert will be an apple pie bought by another family with a 'Happy Birthday' (to the world) candle

~whew!~

Saturday night going to in-laws for dinner, am being asked to bring Silver Palate's American Picnic Potato Salad - made it for them on Labor day and it was a requested hit. Saturday lunch we like to come home just ourselves and nap.

Denise - I make Crystal's Noodle Kugel but modify it

Not five apples, but use three, no raisins, no walnuts. I also use concentrated OJ instead of 'regular'.

Title: Crystal's Apple Noodle Kugel
Keys:
Yield: 1 Servings

Ingredients:

12 oz Egg noodles
5 x Apples, peeled and cut into bite-size chunks
1 1/2 cup Raisins
1 tsp Cinnamon
1/2 tsp Nutmeg
6 tbl Orange juice
1 cup Sugar
1/4 cup Margarine, melted
6 x Eggs, slightly beaten
1/2 cup Walnuts
1 1/2 cup Brown sugar

Method:
This recipe is dedicated to my niece Crystal Biller of Charleston, SC; who helped me create this recipe for a recent family reunion. The crowd, entirely non-Jewish, went wild over their first taste of "noodle pie."

Boil noodles until soft - about 10 minutes. Drain to get rid of as much water as possible. Combine remaining ingredients EXCEPT for brown sugar.

Blend well.

Pour into a greased 9 x 13 pan. Bake at 375 degrees F for 30 minutes.(/P)

Remove pan from oven. Sprinkle brown sugar over top; trying to avoid clumps. Put pan back into oven for another 10 minutes. Sugar should be well-melted; noodles crispy.

Shanah Tovah to my MOT and interested CFers (and lurkers...)!
Cloud Swift
14 years ago
My vegetarian children will be with us which leaves the usual quandary about something that is festive enough for the holiday and vegetarian. Because Italy is on my mind having just returned, I'm thinking in that direction. Plus there is lots of basil in our garden in need of picking.

Maybe Zuppe di Cecci (I'm unsure about the spelling as I've seen it with both one and two c's in the middle) followed by pasta with pesto and perhaps a green salad with tomatoes.

Also a noodle kugel for lunch.

Our havurah is coming for the first night of Sukkot and I've been devoting more time to planning the menu for that with another couple who is co-hosting.

Here is a link that might be useful: Zuppe di Cecci recipe
denise8101214
Original Author
14 years ago
Thanks for the ideas guys.

I KNOW I will make challah and and apple cake for dessert.

Undecided on brisket/tri tip or roast chicken.

Undecided on sides, the kugel sounds good, so do sweet potatoes actually. I'm considering smashed potatoes (boil 'em, smash 'em, roast 'em) but they never turn out as nicely as I hope.

Apples, green beans or broccoli, no salad.
barbara48
14 years ago
I think i will do roast capon. Sringbeans and roasted potatoes will do it. Just my husband and me so I am not going all out. Honey cake for dessert. I am so tired of Marcy Goldman honey cake. Made a wonderful one with candied oragne peel from Maida Heater but now no one has candied orange peel. I think I must have gotten some left over from last Christmas.
Terri_PacNW
14 years ago
Barbara, Make your own candied orange peel!

Here is a link that might be useful: MS does orange peel
jessicavanderhoff
14 years ago
Being raised in a religion with zero exciting food traditions (Quaker) ((no, Quaker oats are not a traditional Quaker food)), I get all jealous hearing about food holidays and passed-down recipes. Are non-Jews allowed to make challah? It looks extremely exciting, especially the kind with a whole bunch of strands and a complicated braid.
lowspark
14 years ago
LOL Jessica. Ask Annie! She usually joins in and cooks traditional Jewish holiday foods whenever we do. Very cool.

I just wanted to post that I made that tri tip roast and it was WONDERFUL! I'm definitely going to be on the look out for that cut again. I have another one sitting in my freezer now and I am looking forward to making it. Delish!

Hope everyone had a good holiday. Next up, Yom Kippur!

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