I don’t usually post my menus before an event but I am so excited about this year’s Rosh Hashanah dishes that I wanted to share before the holiday in the hopes it inspires others to try something new. I’ll be tripling most of the recipes but like all good Jewish mothers woke up this morning in a panic we won’t have enough food. This year I am sticking to some of my traditional family recipes and testing some new ones. I’ve included all the links below:
It’s not an official Jewish holiday with out Shelsky’s Gefilte Fish and my good friend has already placed her order to help kick off our meal. I also look forward to my order of Bread’s Bakery Festive Round Challahs with Seeds, there’s really nothing better and they make stunning centerpieces.
Brisket is always on our menu and I’ve relied in the past on Smitten Kitchen’s Tangy Spiced Brisket which I love because you can make it in the slow cooker. It’s supposed to be so beautiful in Brooklyn this weekend that I found this recipe to smoke the brisket on our Green Egg and then braise it overnight in the oven. I’m also making the always a crowd pleaser Chicken Marbella from the Silver Palate Cookbook. I’m incorporating a few updates this year based on suggestions in the comments section from the NY Times Cooking version of the recipe.
For side dishes, I love a great grain salad with roasted fall vegetables. I am trying this Farro with Vinegar-Glazed Sweet Potatoes and Apples but will probably use Charlie Bird’s Farro method for cooking the grains in apple cider. I’m excited about this new Tahini-Glazed Carrot recipe originally from Adeena Sussman’s cookbook Sababa. And finally no meal is complete without a towering bowl of greens. I am still dreaming of Via Carota’s Insalta Verde and was thrilled when I found the recipe online.
For dessert I’m serving the Caramel Apple Cake I baked and froze last weekend during the wedding cake trial. I made my Grandma Mitzi Mandel Bread earlier in the week and just have to slice and toast. My friend who is an incredible baker is bringing brownies and I couldn’t resist ordering Bread’s Bakery Chocolate Babka.
L’Shana Tovah and Happy Cooking!