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Mouth-Watering Desserts for Rosh Hashanah

By Tamara Reese at 7:43 pm

I saved the best of my Rosh Roundup posts for last. Dessert! I don’t even have to tell you how happy I am to plan holiday desserts that involve FLOUR and minimal chance of coming out of the oven looking (and tasting) like crusty tires. Feast your eyes upon this mix of traditional and fun desserts that will be the perfect ending to any holiday meal. Actually? Who needs a meal when you have dessert, am I right?
1. Chocolate babka via Smitten Kitchen
2. Vanilla Noodle Kugel via Shiksa in the Kitchen Read the rest of this entry →

• Posted in Parenting
• Tags: dessert, featured, rosh hashanah, rosh hashanah recipes

Aug 5 2013

The Review of Rosh Hashanah Menus Past

By Tamar Arnowitz at 5:02 pm

A few nights ago, I began my annual pre-Rosh Hashanah ritual: “The Review of Menus Past.”
Since 2004 I have kept a record of what I planned to serve each year for Rosh Hashanah. Over the years, the record keeping has been refined.  In the second year of this project, I decided to list who was “responsible” for making the item on the menu like me, Mom A, or Mom B (my mother-in-law and my mom, designated this way because of last names, not priority, of course).
In 2006 I realized that it would be really helpful to add in the cookbook title and page number so that when I went to cook the food I could find the recipe quickly. It turned out to be even more helpful years later when I decided to make something again and I didn’t have to rack my brain to remember where it was (I have a lot of cookbooks). Finally, four years ago I added the schedule of cooking so I knew what I had to accomplish each day to stay on track. (Perfect for my busy life and my type A personality!) Read the rest of this entry →

• Posted in Parenting
• Tags: featured, high holidays, rosh hashanah, rosh hashanah recipes

Sep 14 2012

Rosh Hashanah Recipes: Apple Cake

By Kveller at 2:30 pm

Today’s Rosh Hashanah recipe of the day brought to you by Meredith Jacobs is a nice alternative to the traditional honey cake. Enjoy!
Rosh Hashanah is known as a holiday that loves sweetness–after all, that’s what the whole dipping apples in honey thing is all about. And traditionally you’d find a honey cake on the holiday table–sweet and spicy. But personally, I never really liked that honey cake. I’m a fan of apple cake. This is my mom’s recipe and I think it’s delicious. I hope you like it too.

You’ll Need:

3 cups flour
2 ½ cups sugar
1 cup cooking oil
5 unbeaten eggs
½ teaspoon salt
1/3 cup orange juice
2 ½ teaspoon vanilla
3 teaspoons baking powder
8-10 thinly sliced apples
cinnamon
sugar
1. Preheat oven to 350 degrees.
2. Grease and flour a tube pan or bundt pan.
3. Beat together flour, sugar, oil, eggs, salt, orange juice, vanilla, and baking powder until smooth in a large bowl.
4. In another bowl, mix together apples with 2 teaspoons cinnamon and 3 teaspoons sugar.
5. Layer apples in the bottom of the pan. Pour over enough batter to cover, then layer more apples, then batter again. Top with apples.
6. Bake at 350 for 1 hour and 45 minutes.

• Posted in Parenting
• Tags: recipes, rosh hashanah, rosh hashanah recipes

Sep 13 2012

Rosh Hashanah Recipes: Chicken Soup (& Veggie Chicken Soup)

By Kveller at 9:45 am

Today’s Rosh Hashanah recipe of the day is quite the classic–chicken soup. Meredith Jacobs shares her recipe for the Jewish penicillin. But have no fear, vegetarians–we’ve also got a great recipe for vegetarian chicken soup from Leah Koenig that’s just as yummy.
Recipe for Chicken Soup:
My kids love this chicken soup. Why? Because I let the flavor of the chicken and vegetables infuse the broth creating a rich, velvety, and delicious soup. I make this every other week, freezing part of it use whenever we need it. My kids like it with matzah balls(of course) and they also like to eat the chicken shreds. Read the rest of this entry →

• Posted in Traditions
• Tags: recipes, rosh hashanah, rosh hashanah recipes

Sep 12 2012

Sneak Peek at Mayim Bialik’s Vegan Honey Cake

By Mayim Bialik at 9:53 am

Editor’s note: Today’s Rosh Hashanah recipe of the day comes from Kveller’s very own celebrity blogger, Mayim Bialik. Last week, Bialik announced her next book, a vegan family cookbook, and today we’re getting a sneak preview with her Rosh Hashanah recipe for vegan honey cake.
Ingredients
2 egg equivalents (I use Ener-G egg replacer)
3/4 cup agave
1 cup sugar
1/2 cup plus 1 Tbsp oil Read the rest of this entry →

• Posted in Traditions
• Tags: featured, recipes, rosh hashanah, rosh hashanah recipes

Sep 11 2012

Rosh Hashanah Recipes: Apple & Honey Whole Wheat Sandwich Bread

By Kveller at 9:01 am

Today’s Rosh Hashanah Recipe of the day is a delicious way to add apples and honey to your everyday eats. Zoe Singer gives us a recipe for apple & honey whole wheat sandwich bread, which is about as delicious and wholesome as it sounds.
Recipe for Apple & Honey Whole Wheat Sandwich Bread:
This is a slightly sweet, tender sandwich bread with a crisp crust. It’s perfect with a sharp cheese or a schmear of cream cheese or nut butter. Read the rest of this entry →

• Posted in Parenting
• Tags: recipes, rosh hashanah, rosh hashanah recipes

Sep 10 2012

Rosh Hashanah Recipes: Apple Carrot Potato Soup

By Kveller at 3:51 pm

Today’s Rosh Hashanah recipe of the day comes from Sarah M. Lasry, the author of two bestselling kosher cookbooks, The Dairy Gourmet: Secret Recipes from Tastebuds Cafe and The At-Home Gourmet: Simple Kosher Gourmet Recipes for Everyday. Now that summer is finally beyond us, we can indulge in the simple of joy of soup. This one uses Granny Smith apples and Yukon Gold potatoes for a creamy, warming delight.
Recipe for Apple Carrot Potato Soup: Read the rest of this entry →

• Posted in Parenting
• Tags: recipes, rosh hashanah, rosh hashanah recipes

Sep 7 2012

Rosh Hashanah Recipes: Honey-Topped Challah

By Kveller at 1:00 pm

Today’s Rosh Hashanah recipe of the day is all about the wonderful world of challah. This recipe from Meredith Jacobs is for a round challah, topped with honey, as if challah could get any more delicious. If you need something to serve this beautiful challah on, how about a beautiful round wooden challah board from Modern Tribe*?
Recipe for Honey-Topped Challah:
On Rosh Hashanah and Yom Kippur, theHigh Holidays, it’s traditional to eat a round challah. Rosh Hashanah is the Jewish New Year, and the roundness of the challah represents the cycle of the year, and life. It’s actually quite easy to make your challah round. And we think it’s even better for pulling apart with your hands this way. Read the rest of this entry →

• Posted in Traditions
• Tags: recipes, rosh hashanah, rosh hashanah recipes

Sep 6 2012

Rosh Hashanah Recipes: Pomegranate Poppy Seed Salad

By Kveller at 12:08 pm

Today’s Rosh Hashanah recipe of the day takes advantage of the fact that pomegranates are a symbol of fertility and abundance and therefore a common motif for the Jewish New Year. This delectable salad recipe is from Sarah M. Lasry, the author of two bestselling kosher cookbooks, The Dairy Gourmet: Secret Recipes from Tastebuds Cafe and The At-Home Gourmet: Simple Kosher Gourmet Recipes for Everyday. She is founder and editor of www.kosherstreet.com and www.thepatchkeprincess.com.
Recipe for Pomegranate Poppy Seed Salad: Read the rest of this entry →

• Posted in Parenting
• Tags: recipes, rosh hashanah, rosh hashanah recipes

Sep 5 2012

Rosh Hashanah Recipes: Brisket

By Kveller at 10:41 am

Today’s Rosh Hashanah recipe of the day is quite the classic: brisket. It’s hard to imagine a Jewish holiday without it, and this recipe by Tamar Fox is sure to please.
Recipe for brisket:
Brisket is a traditional Ashkenazis dish for any big meal, from Rosh Hashanah to Passover, and though it’s considered a fairly fancy offering for a festive meal, it doesn’t have to be a pain in the tuchis. Read the rest of this entry →

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MIERCUREA FARA CUVINTE-SHANA TOVA

It's raining gold this year for you. Make sure to have the proper vessels to receive it.

WW ESTE INITIATIVA LUI CARMEN

..AND SOME ROSH HASHANA RECIPES


cybershamans (karmapolice) / CC BY-NC-ND 3.0

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PINK MONDAYS-WHAT MAKES ROSH HASHANA SO BEAUTIFUL

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HOW TO CELEBRATE ROSH HASHANA

How to Celebrate Rosh Hashanah on Howcast

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SHANA TOVA!

Honey Cake with Caramelized Pears

Food Anjou pears Cakes Dessert Dinner party Fall Honey Jewish Rosh Hashanah Winter

• Photo: Charlies Schiller

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If you keep kosher and would like to make dairy-free versions of these recipes, substitute margarine for the butter and soy milk for the regular milk. The cake can be made (without the pears) one day ahead, and stored in plastic wrap at room temperature.

Note: The glistening topping of red Anjou pears lends color and flavor, and the sweet fruit holds its shape well when cooked. The taste of honey comes through in both the topping and cake, and a touch of lemon zest adds little zing to the latter.

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Martha Stewart Living, September

• Yield Makes one 10-inch cake

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Ingredients

• Unsalted butter, softened, for pan
• 1 3/4 cups all-purpose flour, plus more for dusting
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon coarse salt
• 1/2 teaspoon ground cinnamon
• 2 large eggs
• 1/2 cup granulated sugar
• 1/4 cup packed light-brown sugar
• 1/2 cup plus 2 tablespoons best-quality honey
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1/2 teaspoon freshly grated lemon zest
• Caramelized Pears
• Freshly whipped cream, or nondairy whipped topping, for serving (optional)

Directions

1. Preheat oven to 325 degrees. Butter a 10-inch springform pan. Dust with flour; tap out excess. Whisk together the flour, baking powder and soda, salt, and cinnamon in a bowl; set aside. Mix eggs and sugars on high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 3 minutes.
2. Whisk together honey, milk, oil, and zest. With mixer on low, add honey mixture to egg mixture; mix until combined, about 1 minute. Add half the flour mixture; mix until smooth. Mix in remaining flour mixture. Pour batter into pan.
3. Bake until dark golden brown and a cake tester inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack 15 minutes. Run a thin knife around edge of cake; carefully remove sides of pan.Transfer cake to a platter. Top with pears. Serve with whipped cream or topping, if desired.

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I forgot my prayer book

Rosh Hashanah. L'SHANA TOVA!

Illustration by Ken Crane

A Jewish peasant boy came to the big town to celebrate Rosh Hashanah.
But found himself without his prayer book.

The wheel of his cart had come off right in the middle of the woods and it distressed him that this day should pass without his having said his prayers.
He thought:

“The Holy One blessed is enthroned in the heavens and we pray all year long to Him. We especially pray during these two days of Rosh Hashanah when the whole world is being judged and each person is being judged for the rest of the year.
“But I forgot my prayer book”.

So this is the prayer he made:

“I have done something very foolish, Lord.
“I came away from home this morning without my prayer book and my memory is such that I cannot recite a single prayer without it.

“So this is what I am going to do:
“I shall recite the alphabet five times very slowly and you, to whom all prayers are known, will put the letters together to form the prayers I can’t remember.”

And the Holy One said to his angels,
“Of all the prayers I have heard today, this one was undoubtedly the best because it came from a heart that was simple and sincere.”

story taken from The Hasidic Stories Home Page

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ABC's of Rosh Hashanah

ABC's of Rosh Hashanah

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Stick with what works this Rosh Hashana

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SHANA TOVA-AZI INCEPE ROSH HASHANA

MAI MULTE DESPRE ACEASTA SARBATOARE, AICI si AICI

cybershamans (karmapolice) / CC BY-NC-ND 3.0

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Rosh Hashanah street dance Anthem

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Healthy and delicious for the New Year.

This first recipe is an old family favorite my mother has been making for years. It comes out tasting sort of barbequed even though it's made in just a regular oven. And it takes only a few minutes to prepare. It's classic and it always works. I am sending these Rosh Hashana flavors from my home, to yours…with wishes for everyone to be inscribed for a year of everything good.

For those of you who do want recipes, tips and lots of info about challahs, see my new website at www.TasteofChallah.com.

Incredible Honey Wine Salmon

This amount is enough for 3.5 lbs / about 1.5 – 2 kilo slice of fish.

A filet of fresh salmon, the size of which was listed above, preferably prepared without bones or skin, and left as one large filet

• 1/4 cup honey
• 1/4 cup teriyaki sauce
• 1/4 cup semi dry red wine
• 1/4 cup water

**Note: If you are in a fix and don’t have teriyaki sauce in your house, you can substitute soy sauce. However, many soy sauces are very heavy on the sodium so use a light one, or plan ahead and make sure you have the teriyaki sauce in the house, as it does make a difference.

Rinse off the fish filet and then pat it dry with paper towels so that it is no longer dripping wet. Lay it down, pink side facing upwards, on a parchment paper lined baking pan.

In a small bowl, mix together the honey, teriyaki sauce, dry red wine (DO NOT use sweet wine!! Dry or semi-dry is what you need here), and water. Pour this over the waiting salmon filet. Cover your fish and let it marinade in this sauce for a few hours or overnight.

When you are ready to bake it, go on to the next step…

Preheat your oven to 400°F / 200°C.

Remove the fish from the fridge and slide it, uncovered, into your preheated oven.

Now, this is the part that is most vital. A fine way to ruin a good, expensive piece of high quality fish is to over bake it. This leaves the fish tough, dry, and tasteless. To ensure this does not happen, here's a novel idea: set a timer! Set it for 20 minutes. Exactly when it beeps, no matter what else you are doing (short of leaving the baby on the changing table, that is) you must run and check it. Open the oven, slide it out and flake the thickest part of the fish in the center of the filet by poking your fork directly into it and taking off a small piece. Does it look done through its center (ie, it flakes with the fork and is light pink and appears cooked)? Then take the fish out right now.

If it does not, and if you used a thick piece of fish filet probably it is not done yet, slide it back in the oven, reset your time for another 8-10 minutes, and check it promptly again as soon as it beeps. This is the main secret of preparing good fish. The second secret is NOT to let it sit in the hot oven, covered or not, until serving time. Once it is baked through, immediately remove it from the oven. Let it cool for a few minutes then cover it with baking paper and then foil. Place it in your fridge. If you want it warm, then put it on top of another pan on your Shabbos hotplate for about 30 minutes before you want to serve it. Otherwise, just remove it from the fridge about an hour before serving and serve it at room temperature. Of course, the easiest and best way is to eat it immediately after it's been baked, but on a two or three day holiday that is usually kind of hard to plan so exactly…

Now for another recipe that’s healthy and so easy to put together it will take you less than 8 minutes to prepare.

Trans-fat Free Hermit Bars

This makes one 9x13 pan

• 2/3 cup canola oil
• 1 cup light brown sugar
• 1 egg
• ¼ cup molasses or honey
• 1 cup white flour
• 1 cup whole wheat flour
• 2 tsp. baking soda
• ¾ tsp. cinnamon
• ½ tsp. ginger
• ¼ tsp. ground cloves, optional
• optional: ¼ cup yellow or dark raisins

I say raisins are optional because if your kids don’t like to see raisins in their baked foods, then you can leave it out. Of course, you can always choose to make these ‘chocolate chip and/or walnut hermit bars’ by adding in mini chips or chopped nuts… or making one recipe of each kind and then mixing the pieces on your platters when serving it…

Preheat the oven to 350°F / 180°C.

Just mix all the ingredients together except the raisins. Add a small amount of flour to the raisins, toss it together with your fingers and them add them in as well. Spread it out on a 9x13 pan and bake for 20-25 minutes until light golden brown. Using honey and the whole wheat flour makes it darker, as you see in my picture here. These come out soft and chewy with a bit of slight crunch on the outside. Slice into any size square or bar once they are cool. They look nicest when sprinkled with a fine layer of powdered sugar just before serving. A great and healthier snack idea for the whole family, when they’re all around the house on yuntif and just need a ‘little something’!

This next recipe centers on the theme of carrots, since it is a very traditional Rosh Hashana food. The word carrot in Hebrew is "gezer". And the word decree in Hebrew is "gezairah", both from a similar root. When we eat the carrots, we have a short prayer to say, "sheh-Tikrah Ro-ah Gezar Dineinu", ie, asking G-d to tear up any bad "gezairos" there may be decreed upon us…so here's to a year filled with good "gezairos" for the entire Jewish people, and here are your traditional carrots for the meal, tzimmes no less, but presented totally differently…

Carrot-Apple Tzimmes in Pomegranate Sauce

Serves 6–8

• 1 12-oz. bag frozen baby carrots
• 2 cups water
• 2 red apples, unpeeled, washed and shredded
• 1 Tablespoon lemon juice
• ¼ cup yellow raisins
• 3 Tablespoons sugar
• 1 Tablespoon flour + 2- 3 Tablespoons water
• ½ cup pomegranate juice (you can also use a pomegranate drink such as the Spring brand to save money)

Put the carrots and water in a pot and bring to a boil over a high flame. Reduce the flame to low and cook for 2 hours so they become very soft. Check to make sure the water doesn’t evaporate and if it does, then add another half cup water until it is done cooking. Remove the carrots from the water, reserving the cooking water.

Toss the apples with the lemon juice. Add them to the carrots along with the raisins and sugar. Set aside.

Make sure you have at least 3/4 cup reserved cooking water in the pot; if not, add more liquid to it. Turn the flame on low under the pot with the liquid. In a separate small bowl, add the flour to 2 T. more water and mix it with a spoon to make it smooth; then add this to the hot liquid in the pot and stir to make a smooth mixture. It will thicken almost right away. Add in the pomegranate juice and stir this together once more. Simmer for two minutes. Add in the carrot/ apple mix and let it simmer together for 15 minutes. Turn off the flame.

Serves well hot or cold. And the color of this dish is so pretty, besides!

Note: you can substitute cranberry juice if you cannot find pomegranate juice

Cranberry Chicken

Here's another cranberry recipe -- this one is a family favorite. My mother got it years ago, shortly before I got married, from I-don’t-know-where and she liked it so much that she taught it to the caterer of my wedding and had him make it for the meal! Since then I save it especially for this time of year. It’s simple but very special. This recipe makes enough for two whole chickens.

• 2 chickens, cut into eighths, skins removed
• 1 cup flour
• 1 T. onion powder
• 1 T. garlic powder
• 1 tsp. black pepper
• 1 large onion, sliced thin
  Sauce:
• 1 can cranberry sauce
• 1 can whole berry cranberry sauce
• 1 cup real French dressing (recipe to follow)
• Water – use the empty cranberry can and fill it with water
  French Dressing:
• In a hand blender or immersion blender jar, blend together until smooth the following:
• 1 small onion
• ½ cup canola oil
• 1/3 cup vinegar
• ¼ cup sugar
• 1 teaspoon salt
• 1 teaspoon paprika
• 2-3 Tablespoons of ketchup
• 1 Tablespoon of lemon juice

(**NOTE: Some people have a custom not to use anything sharp like vinegar or lemon juice at this time of year. However, these ingredients combine together here to make a very tasty sauce and the individual sharp tastes are not discernible. Each person should follow their own family's custom. I personally do use this recipe each Rosh Hashana.)

Preheat the oven to 350°F / 180°C. Spray two 9x13 baking pans or one large pan with baking spray.

Place the flour with the spices in a plastic bag. Put each piece of chicken into the bag and shake to coat it evenly. Lay the coated chicken pieces in the pan.

Put all the sauce ingredients into a large bowl. Mash them together with a potato masher or a fork to break up the lumps of cranberry sauce somewhat. You can use a bought jar of French Dressing but since I didn’t have any, I made the dressing myself in a hand blender jar. Pour the sauce over the chicken and top it with the onion slices.

Bake open for 75 minutes on bake, not convection, not broil. Check the chicken when it’s been in the oven about half the time. If it looks like it may dry out to you, baste it and then cover it for the rest of the baking time.

Another great Rosh Hashana (or any time, for that matter) quickie idea for a side dish to do with this chicken is to add sliced sweet potatoes to the underside of the chicken. Then, when it’s done cooking, you will have a delicious chicken plus a vegetable side dish to serve it with. Serves well alone or even better, together with the rice of your choice.

Kesiva V'Chasima Tova – may everyone be inscribed for a sweet new year,

All the best,

Tamar Ansh

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Rosh Hashanah: The Tipping Point

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Rosh HaShanah-NOUL AN INCEPE AZI

Rosh HaShanah este ziua in care Dumnezeu a creeat omul, pe ADAM, creatia Sa finala si cea mai pretioasa. De fiecare Rosh Hashana, ziua de nastere a omenirii, religia iudaica proclama ca Dumnezeu este singurul Dumnezeu si Rege. Apoi reafirma dorinta de a-L servi in fiecare moment din viata. In acelasi timp Dumnezeu revede statusul creatiei Sale si determina daca fiinta respectiva mai merita inca un an in lume.

In prima noapte de Rosh HaShanah, dupa rugaciuni, se foloseste o urare speciala :"Fie ca sa fii scris si sigilat pentru un an bun"

De Rosh Hashana fiecare este judecat de Duemnezeu pe baza actiunilor sale din anul trecut. Rezultatul judecatii, cu toate ca este scris cu degetul divin, nu este inca sigilat, si mai avem 10 zile de pocainta, pentru ca sa ne schimbam, si sa rezolvam tot ce nu am rezolvat in anul trecut, sa facem binele pe care nu l-am facut, dar am fi putut sa-l facem, sa corectam ce am gresit. Dumnezeu asteapta pina de Yom Kippur-Ziua Caintei-pentru a sigila Cartea Anului.

Cum poate schimba o persoana balanta in favoarea sa? "Cainta, rugaciunea si faptele bune pot sterge un decret nefavorabil" . Dumnezeu priveste in mod special la faptele pe care le facem in perioada dintre Rosh Hashana si Yom Kippur, cele 10 zile ale caintei.

Facind pocainta cu regretul din inima pentru un trecut imperfect si avind o angajare adevarata pentru viitor, orice persoane isi poate sterge faptele rele inainte de Yom Kippur.

In mod similar, rugindu-ne cu concentrare ca si cum sintem in fata lui Dumnezeu, daruind pomeni, facind acte de caritate cu sufletul smerit, ne putem imbunatati soarta pentru anul viitor.

P.S- tot acum se termina si Ramadanul si este EID AL FITR-sarbatoarea caritatii

P.S.1-si daca va ginditi ca nu va intereseaza, ca sinteti crestini blablabla, mai ginditi-va odata. Si Iisus tinea aceasta sarbatoare.

P.S.2-nu uitati sa mincati azi si miine mere si piine inmuiate in miere, pentru a avea un an nou dulce.Evitati nucile si semintele pentru ca au acelasi numar ca si pacatul.

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