I'm all done with the brisket, the barley, the soup. All in the freezer. FInish up the make aheads this weekend. Having 27 the first night and 10 the second.
Matzoh Ball Soup Challah Salad, Chopped liver or Gefilte fish Brisket Roast Turkey and Gravy Chicken Fricassee with mini meatballs Potato Kugel Browned Onion Kugels Toasted Barley and Mushrooms Sauteed Garlic Broccoli Fresh Cranberry Sauce
from the bakery - Tayglach rugelach Honey cake Lemon jelly roll cake
Annie, It starts at sundown on the 29th, so we eat dinner and rush off to the synagogue for services. The 30th we're going to a friend's house for lunch after services.
I haven't really had a chance to think about Rosh Hashana yet because of Ike. Until yesterday when we (finally) got our power back, I was not even sure what I'd be able to cook at all!!
Thanks for starting this thread though because I do need to start planning.
Yum, everyone's meals sound delicious! Here's what I've got going thus far for ten of us on Erev Rosh Hashana:
Mock chopped liver Chicken Matzo Ball soup - for the meat eaters Mushroom barley for the vegetarians Challah with raisins Brisket sweet and sour chicken meatballs egg noodles and/or potato kugel broccoli (not sure how I'll prepare it) Maybe meatless tzimmes, though no one ever eats it but me:-) Homemade honey cake apples and honey
I would KILL to find tayglach around here, I guess I have to make it or crash Carol's dinner and take hers!
Annie, in our family we celebrate two nights usually, this year it will be the 29th and the 30th. We go to services on the 30th, for most of the day, then have a celebratory meal after that. I hope someone else in my family will cook on the 30th, I'm too tired this year:-( The tzimmes that you like is perfect for this meal, and goes well with the brisket I think. Sweet foods are prepared in hope for a sweet New Year!
Traditional desserts can be whatever you want, though cakes and sweets made with honey and apples are popular. If you keep kosher, yep, no dairy. I make honey cake, and sometimes I'll make a fruit compote to go with it. My honey cake recipe is made with oil, not butter, so the meat eaters can partake:-) The boys' favorite dessert is apples and chunks of the raisin challah dipped in honey. DONNA
Yep Annie, anything goes for dessert, however honeycake (for a sweet new year) and apples are traditional desserts. I usually make an apple cake. I'm making my traditional brisket, chicken legs for the kids, matzoh ball soup and who knows what else!
Annie, further clarification: IIRC when you can see three stars - that marks the beginning/end of holidays. The ancients didn't have clocks. Don't know what they did when there was cloud cover, I'm sure there is an answer out there somewhere.
On the Jewish calendar sunset starts and ends each day. The custom of three stars to end a day of special observance is a way to prolong holidays and the Sabbath by waiting to be absolutely positively indisputably certain that the sun set. Likewise we allow a margin for error on the front end when start these special day by lighting candles at least a half hour before sunset. Earlier is allowed, so we usually do it before dinner, no matter how early, so we can get to services afterward. Once we bless the candles the holiday has begun for us, even if it's well before sunset. (I suspect there's some limit to how much earlier we could start it, but I've never been ready early enough to need to find out.)
Apples are simply a seasonal fruit -- the real theme to the menu is sweetness. Usually many sweet foods, not just desserts, for wishing a sweet year. And bowls of honey in which to dip challah and fruit. The challahs are extra-sweet and specially-shaped, nowadays mostly round ones, but in the old days ladders and other shapes were used.
It is also traditional to eat a fruit that you haven't had yet in this season. Apples are often good for that, but not so this year since Rosh Hashana is so much later than usual due to a leap year in the Jewish calendar. Local fresh apples have been in the market for weeks. It is hard to resist them.
Aww, you guys are lucky to be getting fresh apples, in some cases right off your trees! We just started to get the "new crop" apples in the last week, and it's only one variety (Gala, I think). I picked up a beautiful Granny Smith apple last week in Publix, gasped when I saw it was from Chile, and put it down again. On the plus side, we've got the dark Italian prune plums now, so that will be my "new fruit of the season".
Annie, can I have your maple pear cobbler recipe? That sounds like heaven in a bowl. DONNA
Hey Donna ~ I can attest that Annie's maple pear cobbler is simply amazing! It's been 2 years or so since, but I keep thinking that I have to make it again!
Does anyone have a nice sweet carrot recipe? Nothing with raisins - that would be gross. I'm thinking something with maple syrup or brown sugar, maybe cinnamon?
OK, here's the maple cobbler, I just love the stuff, I make it in a big pan instead of individual, because then I get to eat more than just one. (grin)
Individual Maple Pear Cobblers Courtesy of: Rebecca Rather, Chef, Rather Sweet Bakery and Cafe 6 servings
3 pounds pears, peeled, cored, quartered 2/3 cup + 9 tablespoons pure maple syrup 2 tablespoons + 1 1/2 cups flour 2 teaspoons vanilla extract 1/2 teaspoon nutmeg 8 tablespoons unsalted butter, cut into small pieces 2 1/4 teaspoons baking powder 9 tablespoons whipping cream melted butter sugar to taste nutmeg to taste
For the filling, combine the pears, 2/3 cup syrup, 2 tablespoons flour, 1 teaspoon vanilla and 1/4 teaspoon nutmeg in a bowl and mix well. Divide evenly among 6 custard cups or souffldishes. Place a pat of butter on top of each one. Bake at 425 degrees for 18 to 20 minutes or until heated through.
For the topping, place the remaining 1 1/2 cups flour, baking powder and 1/4 teaspoon nutmeg in a food processor. Add 6 tablespoons butter and pulse until fine crumbs form. Add the cream, 9 tablespoons syrup and 1 teaspoon vanilla and process until combined. Drop by spoonfuls onto the hot filling. Brush with melted butter and sprinkle with sugar and nutmeg. Bake for 14 minutes or until firm to the touch and golden brown.
Carrots? I like this one, but it isn't sweet, I make it because I have cardamom, LOL, leftover from Sol's Dirt Bombs. The Monkey Princess and Bruvver like the second one, it's sweet and I got it from one of Dad's magazines, I think Reminisce. It can be doubled, tripled, whatever, and is easy and quick and, well.....it has maple. Can you tell I just like maple?
Roasted Carrots with Cardamom Butter
Makes 4 servings, about 2/3 cup each
Ingredients 4 teaspoons butter, melted 2 teaspoons canola oil 1 teaspoon ground cardamom ½ teaspoon salt 2 pounds carrots, peeled and cut diagonally into ¼-inch-thick slices
Instructions 1. Position rack in lower third of oven; preheat to 450ºF. 2. Combine butter, oil, cardamom and salt in a medium bowl. Add carrots and toss well to coat. Spread evenly on a rimmed baking sheet. Roast the carrots, stirring twice, until tender and golden, about 30 minutes. Serve immediately.
Nutrition Information Per serving: 138 calories; 7 g fat (3 g sat, 1 g mono); 10 mg cholesterol; 20 g carbohydrate; 2 g protein; 6 g fiber; 430 mg sodium; 652 mg potassium. Nutrition bonus: Vitamin A (680% daily value), Fiber (24% dv), Vitamin C (20% dv), Potassium (19% dv). 1 Carbohydrate Serving Exchanges: 2 vegetables, 1 1/2 fats
Maple-Glazed Carrots
TIME: Prep/Total Time: 15 min.
Ingredients: 1-1/2 cups baby carrots or sliced carrots 1/2 cup water 1 tablespoon butter or margarine 2 tablespoons maple syrup 1/4 cup chopped pecans Directions: In a small saucepan, bring carrots and water to a boil. Reduce heat; cover and cook for 10 minutes or until tender. Drain. Stir in butter, syrup and pecans until the butter is melted. Yield: 2 servings.
Oh yum, that's a copy and paste for sure! I love anything with maple too. The sweeter carrot recipe would work for Rosh Hashana also.
Annie, what kind of pears do you use for the cobbler recipe? I can get Bosc, and red & green Anjou pears here, do you recommend one over the other? Thanks!!! DONNA
Carol Schmertzler Siegel
jessyf
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