Rosh Hashanah begins Wednesday, Sept. 4, and ends Friday, Sept. 6.
If you were invited to a Rosh Hashanah dinner, pomegranates, Kosher wine or apples and honey are suitable options to bring to the event.
(Source: Diana’s Desserts)
Cooking Time: 35 minutes
Makes 9 Mini-Kugels
- Manischewitz® Non-stick cooking spray
- 1 tablespoon sea salt
- 1 (12 oz) bag Manischewitz® Yolk Free Wide Noodles
- 6 eggs
- 1/2 cup sugar
- 1 (8 oz) can pineapple chunks, with juice
- 1 (15 oz) can diced peaches, with juice
- 1/4 cup sweetened dried cranberries
- 4 tablespoon margarine
- 1 tablespoon ground cinnamon
- 2 tablespoons sugar
Preheat oven to 350 degrees F. Fill a large pot 3/4ths of the way with water. Add 1 tablespoon of salt. When the water is boiling add the noodles and cook, as per directions on the package until al dente. If using ramekins, spray each one with non-stick cooking spray. While the noodles cook, crack the eggs into a medium mixing bowl. Add the sugar and the juices from the cans of pineapple and peaches. With an electric mixer, beat until combined and foamy. Add the pineapple chunks, diced peaches, and cranberries. Stir with a wooden spoon or silicone spatula.
When the noodles are done, drain them and return them to the pot. Add the margarine and allow the heat from the noodles to melt the margarine, stir to combine. Pour the egg mixture into the pot and toss to combine. Ladle the noodle mixture into the ramekins or parchment cups. Place them on a parchment lined baking sheet. In a small bowl mix the cinnamon with 2 tablespoons sugar. Sprinkle evenly over the top of each kugel. Bake, uncovered, for 35 minutes. If you don't like a crunchy top, bake the kugels covered.
(Source: Big Girls Small Kitchen)
- 1 4-lb brisket–a fatty cut is preferable
- Salt and pepper
- Canola oil
- 2 large onions, sliced
Pat the brisket dry with paper towels and sprinkle with about 1 1/2 teaspoons salt and lots of freshly ground pepper.
Heat a heavy, lidded pan at least a little bit bigger than the brisket over high heat for about 3 minutes.
Add enough oil to cover the pan with a film (about 2 tablespoons). Carefully place the brisket in the pan. Let it sear to a golden brown, 4-5 minutes, then flip and let the second side cook.
Push the brisket to one side of the pan and add the onions, tossing to let them all get covered in the oil. Cook 2-3 minutes, just until the onions wilt. Sprinkle on some salt and pepper.
Pour enough water to come halfway up the brisket–it’ll range, depending on the size of your pot. I use about 4 cups. Let the water come to a boil, then turn the heat as low as it goes, cover the pot, and simmer for 5 hours. You’ll want to flip the brisket occasionally.
When done, the brisket should be buttery tender. Taste for salt, add more as needed, and serve with potatoes.
Brisket is even better on the second day than on the first. If you’ve made it ahead of time, let the brisket cool to room temperature. Transfer it to a container, or put the whole pot in the fridge. Once chilled, you should be able to skip some of the fat from the top. To reheat, simply place the pot, covered, over medium-low heat and let simmer for at least 20 minutes.
(Source: Washington caterer Vered Guttman, via Washington Post Recipe Finder)
- 1 large or 2 medium butternut squash (about 2 pounds total)
- 1/4 cup date molasses (available in Middle Eastern markets)
- 1/4 cup olive oil
- Kosher salt
- Freshly grated nutmeg
- 2 tablespoons chopped crystallized ginger
Preheat the oven to 350 degrees. Spray a rimmed baking sheet with nonstick cooking oil spray.
Peel the butternut squash. Cut it crosswise into 1-inch-thick slices, or cut it in half lengthwise, then into 1-inch-thick half-moon slices, if desired; discard the seeds either way.
Combine the date molasses, oil and salt and nutmeg to taste in a large mixing bowl. Add the squash slices and toss to coat evenly. Transfer to the baking sheet and arrange in a single layer; drizzle any remaining molasses mixture (in the bowl) over the slices, if desired. Bake for about 45 minutes, or until they are soft and caramelized. Sprinkle the ginger evenly over the slices. Return to the oven and bake for 10 minutes.
Serve warm or at room temperature.
(Source: The Shiksa in the Kitchen)
- 1 1/2 cups lukewarm water, divided
- 1 packet active dry yeast
- 1 tsp sugar
- 1 egg
- 3 egg yolks
- 3/4 cup honey
- 2 tbsp canola oil
- 2 tsp vanilla
- 2 tsp salt
- 5 to 7 cups flour
- 3 medium granny smith apples
- 1/4 cup sugar
- 2 tbsp turbinado sugar (optional)
Egg Wash Ingredients
- 1 egg
- 1 tbsp cold water
- 1/2 tsp salt
For directions and awesome step-by-step pictures, click here to visit the recipe page.
(Source: The Shiksa in the Kitchen)
- 1/2 cup honey
- 1 pomegranate
- 1 apple, cored and sliced thin
- 12 oz. seedless grapes
- 1 bottle red wine (syrah/shiraz works well)
Pour honey and ½ cup water into a small saucepan. Heat over medium, stirring constantly, till the honey is completely dissolved into the water. Do not boil. Remove from heat and allow to cool. This is your honey simple syrup.
Meanwhile, seed the pomegranate. Discard the rind and pith.
Place the pomegranate seeds into the bottom of your pitcher.
Place the apple slices on top of the seeds and the grapes on top of the apple slices.
Pour the entire bottle of red wine into the pitcher.
Add the pomegranate juice, grape juice, brandy, triple sec, and honey simple syrup to the pitcher. Stir gently with a long handled spoon to blend all the flavors together.
Place pitcher into the refrigerator to chill for at least 2 hours before serving. Stir again before serving.