This Year’s Rosh Hashanah Recipes
ROUND CHALLAH: If you want the challah recipe I’ve used for years and wrote about in this essay at On Being, send me an email at ninabadzin@gmail.com. I will send you the pdf version. I am supplementing the seven loaves I made (and froze), with some special ones from Morgan’s Broth and Buns in Minneapolis. We use round ones all the way through Sukkot so I wanted some extras without making another batch.
FISH: I don’t serve any kind of starter fish even though that’s technically traditional. I will have apples and honey on the table. Obviously!
SOUP: I’m skipping soup this year, because honestly it’s a lot of extra work, and the rest of my menu is a lot of food. But in the past, I’ve made Ina Garten’s Butternut Squash and Apple Soup recipe because she’s THE QUEEN. Some do matzah ball soup, but I save that for Passover in my house.
SALAD: I’m doing a salad from Millennial Kosher with quinoa, beets, some basic veggies, and a basic vinaigrette. I’ll sprinkle pomegranate seeds on top in honor of the holiday.
BRISKET: I’m trying Jake Cohen’s brisket recipe from his brand new cookbook, I Could Nosh. I don’t usually like to experiment on a holiday with a giant and expensive cut of meat, but this year I’m throwing all caution to the wind. I’ve made and loved this one from Smitten Kitchen many times. I’ve also liked Tori Avey’s.
CHICKEN: I’m making Ina’s tried and true Chicken Marbella.
SIDE DISHES: I’ll do an apple noodle kugel. I haven’t picked the recipe yet. If you have a good non-dairy one, send it my way. I seem to make a new one each year and it’s always fine. I don’t love kugel. Also, as always around here, I’ll serve roasted veggies, which are the easiest thing on this menu. But as I’m writing this, I’m wondering if I need roasted potatoes, too?
DESSERT: Back to Jake Cohen’s new book, I’m choosing between one of his apple cakes. I will buy something chocolate and dairy-free. My friend is bringing berries!
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