Rosh Hashana Menu - Here's my menu for the Jewish New Year

E

elaine

Well-known member
Cooking starts today!

Round challah and apple slices and honey are passed around. The bread and apples are dipped in the honey. The round shape is to show the continuance of of creation. The apples and honey come with a blessing for a sweet year.

Chicken soup with matza balls (usually traditional only for Passover but my family insists!!)

STuffed Turkey (just plain good old cornbread stuffing made from home made cornbread).

Julia Child's gravy.

Very sweet sweet potato dish.

NPR cranberry recipe

My d-i-l's mother will be bringing the side

dishes. They will have a Moroccan twist.

Dessert - applecake/cobbler that was posted here. And a blueberry/cranberry pie from Bon Appetit. ( Both with vanilla ice cream) I just realized I should have something yummy for the kids. Will have to think about that.

A huge fruit bowl - with apples,grapes, dates,etc. ESpecially with pomegranate (serve both seeds separately and whole fruit). The seeds represent all the good deeds to be done in the upcoming year.

I went light on this one since it is my first big

event since I had my knee operations. I am doing well and can finally handle being in the kitchen and the swap came back just in time!!!

 
Sounds delish Elaine! And so happy you are able to host

and that your knees are doing well. A happy new year to you and yours!

My parents are hosting this year although we 3 sisters are bringing everything except the chicken soup (my mom makes amazing chicken soup - I'll make the matzo balls).

 
Your menu sounds wonderful.

Now I am craving roast turkey and chicken soup. Would you share your recipe for chicken soup? Have a wonderful dinner with your family!

 
not really recipe. For the holidays because I need a lot of soup and no chicken I use

one chicken and abou 6 wings. Chicken stock
Homemade is best but if in a bind use Knorr. I think you have ready made chicken stock that you can buy.
Add whatever veggies you like - I use carrots, squash, sometimes kolarabi,parsnips, celery.
I bring to a boil and skim off as much yuk as possible (I use a skinned chicken) and then add a
big handful of parsely and another of dill.
Season as you like it. Most people use onions. I have one who is allergic so I leave them out. I simmer for 2 hours. Cool overnight and skim top again. Season as you like.

 
I love your menu Elaine, especially the challah with apples and honey...

Lovely symbolism and I'm sure it tastes wonderful too! Thanks for sharing smileys/smile.gif

 
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