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Delicious, healthy recipes for auspicious foods to serve the night of Rosh Hashanah.
Traditional foods for Rosh Hashanah include eating symbolic foods and reciting prayers that transform these foods into "good omens" during these special moments when we are all hoping for a good new year that will be wonderful in every way.
(Click here for more information about simanim, auspicious foods we eat the night of Rosh Hashanah.)
Assemble the ingredients for these four different kinds of patties in separate bowls, shape them into patties and then bake in the oven, 350 degrees, for 30-40 minutes.
Mix by hand, so the gourd pieces are noticeable.
Dressing:
Cook beets until tender. Cool and then cut into squares. Add seasonings. Sprinkle with fresh parsley, scallions, red pepper, and mango pieces.
1/2 cup ground fenugreek seeds
Mix these three ingredients in a salad bowl, decorate with 2 shredded carrots (for gezer dinanu!) or eight small cherry tomatoes (for yofi!)
Cook sweet potatoes and carrots until soft, and then drain. (You can save the stock for soup.) Mash sweet potatoes, then add to diced carrots and prunes. Stir in brown sugar and cinnamon. Spread into baking tray and bake for 40 minutes at 350ËšF.
2 T. fresh lemon juice (optional: many people don’t use sour foods on Rosh Hashanah, though here the lemon flavor in the sauce “bakes out”)
Combine sauce ingredients and pour over fish.
Bake for 30 –40 min. at 350ËšF.
Sauce:
Whisk sauce ingredients together. Marinate fish fillets in sauce for 30 minutes (or longer). Bake fish at 350ËšF or grill for 20–30 minutes.
Charmoula sauce can also be used to marinate chicken.
In a large sauce pan, brown meat with onions, garlic and peppers. Blend tomatoes in a blender and pour into the pan. Add sugar, basil and oregano, and simmer for 30 to 40 minutes. Season with salt and pepper before serving.
Sauce:
Place chicken in pan. Combine sauce ingredients and pour over chicken. Add peppers, onions and pineapple chunks. Simmer on low flame for 1-2 hours.
In a large pot, boil water, salt, brown sugar, honey, garlic, and basil for 15 minutes. Cool and marinate turkey in liquid for six hours. Remove from liquid and rub paprika all over turkey. Bake for 45 minutes at 450ËšF, until the meat is crisp on the outside and soft on the inside.
(Perfect for the second night of Rosh Hashanah when there is a custom to eat a "new fruit" to enable us to say Shechehiyanu blessing.)
Place ingredients in sauce pan and simmer for an hour or longer on a very low flame. Stir often, to prevent burning on the bottom. Add water if necessary.
Mix the dry Ingredients and cranberries. Then combine the orange juice, rind, oil, honey and eggs. Then stir everything together. Pour into an oiled baking pan.
Bake for 45 to 55 minutes, in 350ËšF oven, until a "toothpick test" comes out clear. Let cool.