SHANA TOVA!

Rosh Hashana, the Jewish New year, is one of the holiest days of the Jewish year. It is a time of prayer, repentance and reflection and like most holidays, food plays a major role in its celebration. Apples are dipped in honey for a sweet year, the challah bread is baked round to symbolize continuity and completion. Foods like pomegranates, gefelte fish, beets and pomegranates are also used as sweet additions to the holiday table.
Some of our best and most delicious dishes are saved for holiday celebrations, either passed down through generations or modern updates on classic favorites.  I particularly enjoyed helping Mitch's crazy funny aunt chop vegetables for her seder. We laughed and shared stories of the good ol days and then feasted on the sweetness our time spent togeher around her table the next night with the whole family.

This year, my family gathered with great friends. I cooked and cooked, loving every minute I spent in the kitchen preparing for the great feast. Here a few snap shots of our delicious seder at my house.

Menu

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Apples & Honey

Challah

Kosher Pickles & Roasted Sweet Red Peppers
Mazto Ball Soup

Gefelte Fish & Beet Horseradish

Beet & Pomegranate Salad

Brisket & Mashed Potatoes

Honey Ginger Cake

Fruit Platter of dark chocolate dipped strawberries & frozen grapes

No Bake Chocolate Peanut Butter Coconut Drops 

Kosher Wine & Tea

• 2 tablespoons chili powder
• 2 tablespoons salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground black pepper
• 1 tablespoon sugar
• 2 teaspoons dry mustard
• 1 bay leaf, crushed
• 4 pounds beef brisket, trimmed
• 1 1/2 cups beef stock

Preheat the oven to 350 degrees F.

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

To Beet or Not to Beet?

I love the thought of mixing beets and pomegranates in one dish. Almost identical in colour, their textures and flavours complement each other deliciously. Pomegranates are tangy and crunchy while beets are smooth and sweet. Plus, you have two symbolic Rosh Hashana fruits in one yummy dish.

Pomegranate & Beet Salad

• 3-4 medium beetroots
• 2 tablespoons pomegranate syrup
• 2-3 tablespoons freshly squeezed lemon juice
• 2-3 dried chili peppers, crushed (optional)
• Coarse sea salt
• 1/4 cup delicate olive oil
• 1/2 cup fresh coriander leaves
• 1 cup pomegranate seeds

Boil the beetroots in water until tender. Cool, peel and cut into very small dice.
Mix with the pomegranate syrup, lemon juice, peppers and coarse sea salt. Set aside for about 15 minutes.
Mix the salad with the coriander leaves and pomegranate seeds, pour the olive oil on top and serve.

Honey Cake For My Honey

1 cup hot brewed coffee
1 teaspoon baking soda
1 cup honey
1 cup sugar
1/2 cup vegetable or canola oil
3 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon freshly grated nutmeg
1 large apple, cored and grated

Preheat the oven to 350ºF. Grease a 9-by-13-inch baking pan. In a small bowl, combine coffee and baking soda. Set aside.
In a large bowl, beat honey, sugar, and oil until well blended. Beat in eggs, one at a time, until mixture looks homogenized. In a medium bowl, sift together flour, baking powder, cinnamon, ginger, and nutmeg.
Beat flour mixture into honey mixture alternately with coffee mixture until well combined. Stir in apple.
Pour batter into prepared pan. Bake until golden brown, about 45 minutes. Cool and cut into squares