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A Summer Themed Jewish New Year

The High Holidays, following the Jewish calendar, begin early this year, creating a unique opportunity to celebrate the holiday during the summer season. Rosh Hashanah begins this year at nightfall, on September 4. (Most years it begins in late September. Next year it will begin on September 24.)

Miriam Szokovski, the food editor for Chabad.org, the largest Jewish faith website, says that this year we'll see a new trend coupled with a long running one. "With the summer weather, people will be looking for recipes that incorporate both the warmer season and traditional symbolisms of the holiday, such as apples and honey, pomegranates, carrots and fish."

"Recipes that incorporate Rosh Hashanah traditions with a unique fresh twist are always some of the most popular on Chabad.org/food," said Szokovski. "It's been a consistent trend."

About Miriam Szokovski

Miriam Szokovski is the Australian-born editor of Chabad.org/food, the food site of the largest Jewish information website. Miriam, an author and food writer, has been providing quality Kosher cooking recipes and essays to various audiences for years. She recently launched a blog, Cook It Kosher, on Chabad.org/Food.

About Chabad.org

Chabad.org is the largest Jewish faith based website with 1.8 million unique monthly visitors and tens of thousands of articles covering all areas of Judaism, it serves as Judaism’s homepage for millions since the late 1980s.

Contact Information

Rabbi Motti Seligson | 646-714-3280 | [email protected]

Chaim Landa | 718.735.2000 ext. 3074 | [email protected]


Rosh Hashanah Dinner Menu Overview


Appetizer: Ginger Infused Roasted Carrot Soup

Ingredients:

  • 5 purple onions
  • ¼ cup + 1 tbsp. olive oil
  • 2 tsp. salt (divided)
  • 1 tsp. brown sugar
  • 1 tbsp. balsamic vinegar
  • ¼ tsp. garlic powder
  • 2 lbs. carrots
  • 2 ½ cups water
  • 1 inch cube of fresh ginger, peeled
  • 2 cups unsweetened almond milk

Directions:

  1. Cut purple onions in half rounds. Sauté the onions, with the balsamic vinegar, brown sugar, garlic powder, ¼ cup of oil and 1 tsp. salt on a low flame for 30-40 minutes.
  2. Transfer the onion mixture to a pot and add 2 cups of water and an approximately 1 inch chunk of ginger. Bring to a boil and then simmer in a low flame for 2 hours.
  3. Preheat the oven to 400.
  4. Peel the carrots and cut them into strips. Toss the carrots with 1 tbsp. oil and 1 tsp. salt. Lay them flat on a baking sheet and bake for 20-25 minutes.
  5. After the onion broth has simmered for 2 hours, add in the roasted carrots and simmer for another 30 minutes.
  6. Remove the pot from the fire and let cool slightly. Remove the ginger and throw it away or use it for something else.
  7. Blend the onion carrot mixture with 2 cups unsweetened almond milk, heat and enjoy.

Entree: Fruity “Sweet New Year” Roast

Add some zing to your Rosh Hashanah table with this easy-to-make fruity roast. Your family and friends will thank you!

Ingredients:

  • 1 onion
  • 2 tsp. salt
  • 2 tbsp. olive oil
  • 2.5 lb. roast or brisket
  • 1.5 cups sweet red wine
  • ½ cup apricot preserves
  • 3 tbsp. soy sauce
  • 1.5 cups assorted dried fruit, chopped ( I used prunes, dates, cranberries)
  • 8 garlic cloves

Directions:

  1. Cut the onion in half-rounds, and sauté on a low flame with the olive oil and salt for 20-30 minutes.
  2. Pre-heat the oven to 350.
  3. Place the onions into the baking dish you’ll be using to cook the roast.
  4. In the same frying pan you used for the onions, sear the roast on all sides.
  5. Place roast on top of the onions. Pour all the pan drippings in as well.
  6. Pour the wine, soy sauce, apricot preserves, garlic and dried fruit over the meat.
  7. Cover with foil and bake for 2-3 hours (depending on the thickness of your meat). Every 30-40 minutes, pull the pan out and baste the roast with the sauce.
  8. Halfway through the cooking, take the pan out, remove the roast from the twine, turn the roast so that both sides can soak up the sauce, and return it to the oven.
  9. When the roast is fully cooked, let it rest for an hour or so.
  10. Cut thin slices against the grain.
  11. Return meat to the sauce until ready to serve.

Note: Freezes well.


Side: Roasted Vegetable Quinoa with Balsamic Reduction Syrup

If bright red tomatoes don’t scream summer, I don’t know what does. Add in some roasted asparagus and quinoa and you’ve got a perfectly light summery side dish.

Ingredients:

  • 2 cups quinoa
  • 1 bunch of asparagus (approximately 1 lb.)
  • 2 containers grape tomatoes (approximately 60 tomatoes)
  • 1 tbsp. olive oil
  • 1 tsp. salt
  • ½ cup balsamic vinegar
  • 1 tsp. sugar

Directions:

  1. Cook the quinoa according to the package instructions. Fluff with a fork and set aside.
  2. Preheat oven to 400.
  3. Cut the grape tomatoes in half, and the asparagus into bite-size pieces. Place the vegetables on a baking sheet, drizzle with olive oil and salt and bake for 20-25 minutes.
  4. Mix the vegetables with the quinoa.
  5. In a small saucepan, mix the balsamic vinegar and sugar. Bring them to a boil over a low flame, stirring to incorporate the sugar into the liquid. Reduce to a very slight simmer, stirring every 5 minutes until the liquid is reduced by half. It will thicken and become more syrupy as it cools.
  6. Serve the balsamic reduction sauce on the side, so guests can choose how much to drizzle on their quinoa, or mix it in immediately before serving.

Dessert: Rosh Hashanah Pavlova

Growing up in Australia, no celebration was complete without Pavlova. The crunchy meringue shell with its marshmallow center, topped with whipped cream and fresh fruit, just screams summer.

In this Pavlova, three of the traditional Rosh Hashanah foods come together in a way that is sure to impress. The airy meringue shell is filled with honey-vanilla cream, topped with green apples and drizzled with pomegranate coulis.

Even better, there’s no need to hold the brisket! You can easily make this a non-dairy dessert.

Meringue Ingredients:

  • 3 egg whites (from large eggs)
  • 1 cup + 2 tbsp. sugar
  • 2 tsp. corn starch
  • 1 t vanilla
  • ½ t vinegar

Meringue Directions:

  1. Beat egg whites until stiff.
  2. Mix the corn starch into the sugar.
  3. Pour the sugar into the egg whites a little bit at a time while mixing. When the mixture is thick and stiff (ie. You should be able to turn the bowl upside down without the mixture falling out), add the vanilla and vinegar. Mix just enough to combine.
  4. Line a cookie sheet with baking paper, and heat oven to 250 F.
  5. Spoon the mixture into a circle, about 1 inch thick. Then build it up around the sides to create a bowl shape with a nice well in the center.
  6. Bake for 1 hour, then turn the oven off and leave the shell inside for several hours. Do not open the door until it is fully cooled.
  7. Keep the base in a cool, dry place for up to 2 days, until you’re ready to use it. It should be crisp on the outside and sticky and marshmallowy on the inside.

Filling Ingredients:

  • 1.5 cups heavy cream (dairy) OR 8 oz. Rich’s Whip (non-dairy).
  • 2 tbsp. pure vanilla extract
  • 2 tbsp. honey

Filling Directions:

  1. Beat heavy cream until soft peaks form, or beat Rich’s Whip until stiff.
  2. Gently mix in the honey and vanilla.

Pomegranate Coulis Ingredients:

  • Seeds of 1 pomegranate
  • ¼ cup water
  • 2 tbsp. sugar
  • Juice of ½ a lemon

Pomegranate Coulis Directions:

  1. Simmer all the ingredients for at least half an hour.
  2. Blend.
  3. Strain the mixture through a fine-mesh sieve at least twice.
  4. Refrigerate.

To Assemble:

  1. Spoon cream into the shell.
  2. Chop up 1-2 tart green apples and lay them gently on top of the cream.
  3. Drizzle with pomegranate coulis.
  4. Serve immediately.



About Chabad.org

Chabad.org is the largest Jewish faith based website with 1.8 million unique monthly visitors and tens of thousands of articles covering all areas of Judaism, it serves as Judaism’s homepage for millions since the late 1980s.

Contact Information

Rabbi Motti Seligson | 646-714-3280 | [email protected]

Chaim Landa | 718.735.2000 ext. 3074 | [email protected]