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Rosh Hashana Menus

The Jewish New Year is fast approaching, and here at NDP we might just be in over our heads; we’re having lots of D’s family for the holiday and very excited to host them all!

With so many people to feed and not much time to prep, I’ve drawn up menus to keep myself on track and to make grocery shopping, prepping, and cooking as streamlined as possible.

Now, I haven’t started yet — the big cook commences tomorrow — so no pictures so far, but right now, I’ll share my menus with you as promised.

Keep in mind: I’m only making two of the meals entirely from scratch. We’re being hosted elsewhere for one dinner (but I’m making the brisket), and we’re doing a potluck for another (so I’m making only challah and a side dish). But I’m still cooking brisket, chicken, and 2 full meals — one meat, one dairy. Hopefully this will provide you all with a head start — or a kick in the butt — for menu-planning. Enjoy and please share your menus in the comments!!

Also — can’t resist this one little shout-out: my friends at KOL Foods, the only purveyors of local, organic, grass-fed kosher beef and chicken, were published in the Boston Jewish Advocate this week — and the article includes quotes and recipes from yours truly! Be sure to check it out — you’ll find 2 really yummy brisket recipes there: https://www.kolfoods.com/pdf/BrisketArticle.pdf

And now, menus.

Meal 1: Rosh Hashanah Dinner

Minestrone soup
Mesclun salad with hearts of palm, persimmons, and pomegranates
Tagine-style chicken with preserved lemons and olives
Roasted chicken with dried fruit and wild rice
Simple sauteed green beans and peas with lemon and almonds
Saffron rice
baklava and fresh fruit

Meal 2: Rosh Hashana Lunch

Watermelon-feta salad with pickled red onions and kalamata olives
Sauteed shelling beans with tomatoes, oregano, and garlic
Orzo salad with fennel, dill pesto, feta, and lemon
Greek honey-almond cake
Greek yogurt with honey and poached fruit

Recipes are, for the most part, taken from epicurious, gourmet.com, and a couple other places. A quick search on epi will reveal recipes for lots of these dishes, and though I haven’t hammered out the final recipes I plan to use, these sites are where I plan to start. I’ll likely pull a few recipes and pull together the elements of each that I like to make whatever I’m making. I’ll do my best to blog the process as I start cooking tomorrow, so stay tuned!

Comments on this entry are closed.

  • Trish Weisman September 15, 2009,

    Shana tovah, Riv! Your menus are lovely. I’m going to serve your red cabbage dish Friday night because it features pomegranate seeds (and looks delicious).

  • elayne gordon September 15, 2009,

    Lovely menus. Quite ambitious. We have a tradition at our house–we serve basically the same thing each year. We vary one or two thing but basically, it goes like this:
    -Matzo Ball Soup
    -Gefilte Fish or Chopped Liver
    -Brisket or Unstuffed Cabbage
    -Mashed Potatoes
    -Green Bean Casserole
    -(No) Honey (a non-honey look alike)
    Very traditional I realize but the fam seems to like it and there is not much rethinking. Thanks for sharing. Shana Tova.

  • Stephanie September 16, 2009,

    I am also feeding a small army over the holiday and am super pressed for time. I’ll send you my menu. I may need to forgo the homemade challah…no time to make it!!

  • Hillary September 17, 2009,

    Looks good. Personally, I can’t wait for our tzimmes (stew of sweet potatoes, carrots, prunes and short ribs)! Happy Rosh Hashanah!

  • Cheryl September 17, 2009,

    L’shana Tova Rivka. I made your Pomegranate Brisket and plan to serve it for dinner on Rosh Hashana. It is delicious! Here’s your recipe as part of the KOL Foods article if others would like to try it. https://www.kolfoods.com/pdf/BrisketArticle.pdf

    I look forward to getting your RH recipes.