Rosh Hashanah Recipes

Rosh Hashanah marks the Jewish celebration of the New Year on the Hebrew calendar. This year, it falls on September 8th. Jews around the world will be celebrating with their families and friends, and likely dining on delicious meals after the evening prayers. Traditional wines and challah, a scrumptious Jewish bread, are accompanied by kosher main courses, such as roasted chicken or the favourite brisket, which can be prepared in numerous ways. Honey plays a significant role in Rosh Hashanah meals, signifying hopes of a 'sweet' year ahead. Bread and fruit is often dipped into honey, and many Jews use honey in cooking as the sweetener of choice for cakes and traditional desserts this time of year. Martha Stewart Living has a lovely assortment of Rosh Hashanah recipes to share. Click here to see the selection. Below are some of my favourites. I hope you'll find them to be foods that can be prepared in secular and non-Jewish homes and enjoyed year-round.

Leshana tova tekatev v'etachetem! (May you have a wonderful year!)
Challah is probably one of the most delicious breads ever created: light, airy and moist, it is sure to be devoured.One of my favourite memories is celebrating Rosh Hashanah with my friend Keren and her family several years ago and taking part in the traditional meal. Among the dishes served was matzo-ball soup, a delightfully homey and comforting dish that warms the soul.Brisket is a cut of meat from the lower breast of a cow. Brisket is a favourite cut of beef that is cooked around the world in myriad ways, but in Jewish cooking, it is usually braised as a pot roast. It is lean, juicy and tender! This assortment of roasted vegetables seems to herald fall and its bountiful harvests. This platter could be made for Thanksgiving as wel.Several years ago I made kugel (shown above) for an office pot-luck and it was a big hit. It is a Jewish pudding or casserole made with egg noodles, sour cream and cottage cheese, often slightly sweet with the addition of cinnamon and sugar. It can be served warm or cold after it has been cooked and is ideal for a brunch menu. I dressed mine with a heavy sprinkle of pommegranate seeds for colour, flavour and interest. Tzimmes is a mix of carrots mixed with dried fruits, such as raisins or apricots, and often combined with other root vegetables such as sweet potatoes. It can be dressed in a honey sauce and served as a side with brisket or roast chicken.
Honey cake is one of my favourites. It is delectably sweet and moist, but not heavy or dense. Brown sugar, ginger and cinnamon add to the autumnal flavours. The cake shown above is dressed with honey-glazed apple slices that have been slowly marinated in orange juice and honey.

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