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O.M.G. It's Already Rosh Hashana

May 9, 2009 | by Chef Herschel Arnow

Complete menus for the upcoming three-day holiday.

I'm just now sitting down to figure out what I'm going to make for Rosh Hashana. In addition, this year is two days of Rosh Hashana followed by Shabbat. That's a lot of preparation.

The biggest aid I have for this year is: I looked back at my previous menus for Rosh Hashana. 2004 had the same 3-day schedule as we have this year. After each holiday or special event I keep my menus and make notes that I can use to get started for the new event. In order not to be overwhelmed, I will use many of the same dishes and add only a few new ones for the new year.

Freezing food for the Yom Tov is a necessity. In order to plan in advance and make it all manageable, you need to freeze. Just about any food can be frozen. Good food comes out only when good food goes in. It is best when frozen right after it is prepared. Allow time for the food to cool so it does not harm the freezer or other food already frozen. Foods not conducive to freezing should be cooked close to the Yom Tov and refrigerated. Frozen foods should be sealed in moisture-proof wrappings to assure their freshness. Be sure to plan to defrost the food so it will be ready to use when you need it.

Good luck, and may you all have a happy, healthy New Year!


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Here is my menu for the New Year:


Sesame Crusted Salmon (see Everyone Loves Salmon)

Wild Mushroom Salad (see The Impromptu Dinner Party)

Lemon Couscous Salad (see Spinach: The Food that Made Popeye Great)

Matbucha (store bought)

Hearty Carrot and Vegetable Soup (see Soup to Nuts)

Croutons (see Leftovers Before Passover)

Barbecued Spare Ribs (see Brisket)

Roast Chicken:
Rav Baruch's Chicken

  • 1 cup pareve soup mix
  • 1 cup sweet paprika
  • 2 tbsps. garlic powder
  • 1 tbsp. black pepper
  • 1/2 cup water
  • 1/2 cup honey
  • 4 chickens, cut into quarters or eighths


Mix all ingredients. Spread over chicken. Bake for 70 minutes at 325°F.

Duet of Roasted Potatoes (see Elegant and Light)

Mixed Green Salad (your choice)

French Dressing (see Chef's Secret: Salad Dressing)

Pumpkin Pie with Whipped Cream (see Pumpkin Harvest)


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Gefilte Fish (your choice)

Flavored Mayonnaise (see Spring Time Cooking)

Watermelon and Baby Greens Salad

  • 2 tbsps. vinegar
  • 1 1/2 tbsps. vegetable oil
  • 2 tsps. minced peeled fresh ginger
  • 1 1/2 tsps. grated lemon peel
  • 1 garlic clove, minced
  • 2 cups 1/2-inch pieces peeled seedless watermelon
  • 1 large bunch baby greens, thick stems trimmed (about 2 cups packed)
  • 1 cup 1/2-inch pieces peeled seeded cucumber (about 1/2 large)
  • 4 green onions, thinly sliced diagonally
  • 1/4 cup chopped fresh cilantro


Whisk vinegar, oil, ginger, lemon peel and garlic in large bowl to blend. Season to taste with salt and pepper. Add watermelon and all remaining ingredients to bowl with dressing and toss to coat.

Makes 4 servings.

Spinach and Sprouts (see Spinach: The Food that Made Popeye Great)

J.B.'s Chilled Melon Soup

  • 1 medium-sized melon
  • 2 cups pineapple juice
  • 1/3 cup lemon juice
  • 1 cup pineapple chunks
  • 5 tbsps. honey
  • 1/4 cup white wine
  • orange slices
  • melon balls and pineapple chunks


Puree 3/4 of skinned and seeded melon with 1 cup pineapple chinks in food processor or blender until smooth. Add 2 juices and honey. Process more. Chill. Prior to serving, add wine. Serve in chilled wine glasses. Put a few melon balls and pineapple chunks in the bottom of the glass. Pour in soup. Serve with a pretty colored straw and an unpeeled orange slice, twisted on the edge of the glass. (If the melon is not sweet enough, add more honey.)

Makes approx. 6-7 servings.

Kosher Version Cordon Bleu (see Everyone Loves Shnitzel)

Whipped Sweet Potatoes

Sweet potatoes have been cultivated in the South since at least the 1700s. A touch of cardamom gives this dish modern flair.

  • 4 3/4 lbs. sweet potatoes (about 10)
  • 1 cup (2 sticks) margarine, room temperature
  • 3/4 cup pareve whipped cream
  • 1/4 tsp. ground nutmeg
  • 1 tsp. cinnamon


Preheat oven to 325°F. Line 2 large baking sheets with heavy-duty foil. Place potatoes on baking sheets. Pierce potatoes with fork. Bake until very tender, about 1½ hours. Let cool slightly.

Increase temperature to 350°F. Peel potatoes and place in bowl of heavy electric mixer. Beat potatoes until mashed. Add pareve margarine, cinnamon and nutmeg. Whip until smooth and creamy. Season with salt. Transfer potatoes to 13x9-inch oval baking dish. Bake potatoes until heated through and beginning to brown on top, about 45 minutes.

Makes 12 servings.

Peas & Onions (store bought)

Salad (your choice)

Garlic Parsley Vinagrette (see Chef's Secret: Salad Dressing)

Pineapple Upside-Down Cake

  • 2 eggs
  • 1 cup of sugar
  • 3/8 cup hot water
  • 1/4 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1 cup flour
  • 1 1/2 teaspoon baking powder


For sponge cake batter, put whole eggs, sugar, lemon juice and salt into mixer, beat at medium speed. When mixed continue at low speed and add flour and baking powder. Bake delicate sponge cake in ungreased pans in a slow oven, 325°F. 35 minutes. When baked, invert pans and let stand until cool.

  • 1/2 cup margarine
  • 2 cups brown sugar
  • 1 can (1 lb., 14 ozs.) sliced pineapple
  • walnuts
  • candied cherries
  • 4 eggs, separated
  • 1 cup sugar
  • 1 cup flour
  • 1 tsp. baking powder


Preheat oven to 350°F, a moderate oven. Melt margarine in a heavy 10-inch skillet; cover with brown sugar, spreading it evenly. Place 1 slice of pineapple in center on top of sugar; cut rest of the slices in half; arrange these in a circle around the center slice like the spokes of a wheel, rounded edges facing the same way. Fill spaces with walnuts and candied cherries. Cover with sponge cake batter; beat yolks and sugar until light; sift flour and baking powder and fold into egg mixture 1/3 cup at a time. Fold in stiffly beaten whites. Bake about 30 minutes. Turn upside down. Serve with pareve whipped cream. Any canned fruit may be substituted for the pineapple.


Fillet of Soul (see Rosh Hashana Menu)

Vinagrette (see Menus For Before and After Yom Kippur)

Judy's Pepper Salad (see Complete Rosh Hashana Menu)

Eggplant Salad (store bought)

Chopped Spinach and Sesame (see Rosh Hashana Menu)

Onion Soup (see Menus For Before and After Yom Kippur)

Croutons (see Leftovers Before Passover)

Rice (see Menus For Before and After Yom Kippur)

Pupiettes de Beef (see Complete Rosh Hashana Menu)

Salad (your choice)

Creamy Garlic Dressing (see Chef's Secret: Salad Dressing)

Peanut Butter Chocolate Ripple Sensation

  • 1 container pareve cream
  • 2-3 eggs
  • 1 tsp. vanilla
  • 1/2-1/3 cup sugar
  • 100 grams bittersweet pareve chocolate
  • 1 tbsp. peanut butter


Combine cream, eggs, vanilla and sugar. Beat until it peaks. Melt chocolate and peanut butter. Mix and combine. Fold in with knife. Make sure you don't over-blend. It should have a streaky effect. Freeze and enjoy.


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Teriyaki Perch or Salmon (see Something Fishy)

Green Bean Salad

  • 2 lbs. green beans
  • 1/3 cup mayonnaise
  • 3/4 tsp. salt
  • 1/2 tsp. coarsely ground black pepper
  • 1/2 tsp. grated lemon peel
  • 3 small tomatoes
  • 1 small red onion



In 12-in. skillet over high heat, in ½ in. boiling water, heat green beans to boiling. Reduce heat to low; cover and simmer 10 minutes or until beans are tender; drain well. In large bowl, with wire whisk or fork, stir together mayonnaise, salt, pepper, and lemon peel. Cut tomatoes and onion into thin wedges; discard tough root ends from onion wedges. Add green beans and tomatoes to bowl with mayonnaise mixture; toss to coat. Spoon salad onto large platter and sprinkle with red onion. Serve warm or cover and refrigerate to serve cold later.

Makes 10 accompaniment servings.

Humus (store bought)

Sliced Eggplant (store bought)

Chicken Cacciatore – (see Entrees – Passover With

Pasta (see Chef's Secrets: Spaghetti)

Tomato Sauce (store bought)

Salad and Dressing (your choice)

Summer Fruit with Mint Sugar Salad (see It Has To Be Nice)


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Nile Perch (your choice)

Spice Green Olivada (see The Impromptu Dinner Party)

Pesto (see Basil: Herb and Spice Series #1)

Humus (store bought)

Chicken Soup (see Chicken Soup Deluxe)

Matza Balls (see Menus For Before and After Yom Kippur)

Brisket with Dried Fruit and Spices (see Brisket)

Potato Kugel (see Shabbat/Recipes/Kugel Potato Kugel by Bubby Irma)

Green Beans (store bought)

Salad and Dressing (your choice)

Sneaky Chocolate Mousse Pie (see Easy as Pie)


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Gefilte Fish (your choice)

Chrain (your choice)

Houmous (store bought)

Apple Raisin Slaw (see Cabbage Head)

Leftover Salad (your choice)

Chollent (see Shabbat/Recipes/Chollent)

Kishka (store bought)

Baked Herb Crusted Chicken Breasts (see Everyone Loves Shnitzel)

Pumpkin Kugel (see Pumpkin Harvest)

Mixed Green Salad and Dressing (your choice)

Jello with Pareve Whipped Cream (store bought)


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Tuna Salad (your choice)

Egg Salad (your choice)

Miscellaneous Leftover Salads (your choice)


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