The Jewish holidays are almost HERE. It’s time for me to get cooking. I’m sharing some links to help others who are deciding what to make this year for Rosh Hashanah. Without going to synagogue this year (ugh, Covid-times), the kitchen is feeling more “sacred” to me than usual.
CHALLAH
If you want the challah recipe I use all the time and wrote about in this essay at On Being, email me at ninabadzinblog@gmail.com. I will send you the pdf.
SOUP
I know lots of people do matzah ball soup throughout the year on Shabbat and for every Jewish holiday. I like it to feel special for Passover and the occasional Shabbat to mix things up. This year for Rosh Hashanah I’m making butter squash soup. My kids will probably revolt, but they’re getting older so . . . I don’t really care? Time for them to try something new! I’ve made and liked several butter squash recipes over the years, but this year I’m going with Ina Garten’s soup recipe because she’s THE QUEEN. Our house is kosher so soups, side dishes, etc. need to be non-dairy if I’m serving meat. Which I am!
EDITED TO SAY: I made it and it’s delicious, but the curry I used is probably a bit too spicy. Next time I’d take Ina’s advice to use mild curry more seriously, or I’d use less of the spicier one I have. But the texture and general taste is excellent. Also, an immersion blender makes every soup fairly easy.
BRISKET
This year I’m making Tori Avey’s “Holiday Brisket.” I made it last week for Shabbat to take it for a test run and everyone gave it a big thumbs up.
I’ve often made the brisket in the first Smitten Kitchen cookbook and that’s a hit, too. The one from The Kitchn’s site has been less popular around here so I’m not linking it.
KUGEL
I’m making a smooth potato kugel from an old cookbook I’ve used for holidays and Shabbats called The Kosher Palette. But this crispier one from Tori Avey also looks good. I’m saving it for Passover.
EDITED TO SAY: I will try that smooth kugel another time. Instead I roasted all the potatoes I had already purchased and made a sweet potato casserole from Pamela Salzman. I left off the pecans because my son is allergic and used Pamela’s dairy-free options. My husband loved it. I thought it was too much work and won’t be making it again.
SALADS AND VEGETABLES
My sister-in-law will be here and she’s THE BEST cook and is charge of the salad. She will do something special so I’m not even going to bother thinking about it. I will, however, roast some vegetables. I’m leaning towards this “Roasted Sweet Mini Peppers and Asparagus” recipe from Tori Avey. But more likely I will go to the store on Thursday and see which vegetables call my name. You do not need a recipe for roasted veggies. Roast at 425 with olive oil, salt, and pepper and the amount of time depends on the vegetable. The internet can tell you!
APPLE CAKE
I like to serve apple or honey cake as a side dish for Rosh Hashanah. I’m trying Smitten Kitchen’s “Mom’s Apple Cake.” According to Deb Perelman, “The cake gets better the second day, when the apples juices seep further into the cake and I have seen the conviction of many a chocolate-obsessed/fruit dessert non-believers crumble upon trying a single slice of it.”
Last year I made Perelman’s “Majestic and Moist Honey Cake” and really liked it, but this year I’m going with apple over honey, mostly because I prefer the former to the latter and we will have plenty of honey on the table for dipping apples and challah.
DESSERT
My daughter will be in charge of dessert, and she hasn’t yet told me what she plans to bake. Surely she will tell me last minute and we won’t have the right ingredients and will have to run to the store, and I will be annoyed. But I will have to hide it because I’m glad she is the one making something.
What are you making this year? I’d love to hear and I’m ALWAYS open to new ideas!
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