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Rosh Hashana

32 replies [Last post]
By Going Nuts on Wed, 08-28-02, 16:01

OK all you balabustas! It's that time of year again - and very hectic since it's right on top of the beginning of school. Does anyone have any good recipes for Rosh Hashana? I'm getting bored with the same ol' stuff.

Thanks in advance for your input.

Amy

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By Cayley's Mom on Sat, 08-31-02, 15:31

OK, here's one from a non-Jewish balabusta, LOL. I have an affinity for Jewish cooking - now THAT'S comfort food! Mmmm... latkes.... [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img] Anyway, here's a Rosh Hashana recipe I clipped from the Toronto Star a few years ago. It's tried and true and absolutely delicious (and really easy).

CHICKEN BAKED WITH APPLES AND HONEY

1 onion, thinly sliced
2 apples, peeled, cored, sliced
6 single chicken breasts, bone in
1/4 cup honey
1 tbsp. lemon juice
1/4 tsp. cinnamon
1/2 tsp. salt

Arrange onion and apples in bottom of a 9 x 13-inch baking dish.

Arrange chicken in single layer on top, with skin side up (or skin can be removed).

Combine honey with lemon juice, cinnamom and salt. Drizzle over chicken.

Bake in preheated 375F oven 45 to 50 minutes or until chicken is browned and cooked thoroughly (juices run clear when pierced).

Makes 6 servings.

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By SF on Sun, 09-01-02, 19:30

Cayley's Mom: that sounds delicious!! Thanks for posting, I am always looking for new chicken recipes!

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By SF on Sun, 09-01-02, 19:44

Sorry this is not related to Rosh Hashana, but I don't know where to post it.

Are you familiar with this NY kosher pizza company? You can buy the pizza and have it shipped to you. They also make Rugelach which contains nuts so I am not sure about the production of the pizza, and just sent them an email. We were at a party and they served this pizza, but I was not sure if it was safe for my PA child.

Here is their contact info:

[url="http://www.flyingpizzas.com"]www.flyingpizzas.com[/url]
(800) 969-6974
1375 Broadway
between W 37 & W 38 streets
New York, NY 10018

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By Going Nuts on Thu, 09-05-02, 00:50

I never heard of it, but then again there is a kosher pizza place every few blocks here, so there really wouldn't be any need for it! BTW, I make nut-free rugelach, and it isn't nearly as difficult or intimidating as I thought it would be (but fattening - that's another story!).

Cayley's Mom - Thanks for the chicken recipe. I haven't made it yet, but I think I'll have to give it a go this week. The apples are starting to show up in the grocery stores, and it's giving me a hankering for them!

Amy

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By Donni on Mon, 09-09-02, 13:21

Caley's Mom

Thanks so much for posting the chicken & apple recipe! I made it for Erev Rosh Hashanah and it was great! I skinned the chicken breasts (hubby has to watch his saturated fat intake) and basted them every 15 minutes.

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By California Mom on Mon, 09-09-02, 13:34

Oh, that recipe sounds delicious! I wish I had looked at this sooner. I made my "tried and true" chicken with cranberries for Erev Rosh Hashanah. Unfortunately, I bought the cranberry SAUCE by mistake instead of the can of whole cranberries. At least I made an awesome koogle and a delicious round challah (although that was a little doughy in the inside; Jewish cooking classes anyone?!). [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] Miriam

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By Cayley's Mom on Mon, 09-09-02, 23:38

Thanks for the feedback on the chicken dish, Donni! Every time I make it, it turns out great, so I had to share it (we remove the skin and baste also). I hope everyone had a wonderful weekend with family. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

Carolyn

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By Yonit on Sat, 09-14-02, 17:42

Carolyn,

What kind of apples do you use for the recipe? I'm going to try it for Erev Yom Kippur. Have you ever tried the recipe with boneless chicken breasts?

Also, someone mentioned basting every fifteen minutes - with what liquid? It didn't sound like there would be much of a sauce.

Thanks!

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By Donni on Sun, 09-15-02, 12:02

Yonit...I basted with the juices from the pan. You're right, there's not too much juice but enough since as the apples cooked, they release a bit of juice. The apples I used were Pink Lady--the only kind I could get last week that weren't rotten or over-priced! I, too, thought about using skinless boneless chicken but didn't have any on hand. If you do, just reduce the amount of time you cook the chicken or cover the dish at least half the time you cook it so the chicken doesn't get too dry.

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By Donni on Sat, 09-11-04, 17:22

Miriam

I have a whole chicken which I intend to cut up and skin. I was going to make the chicken and apple recipe again that Carolyn (Caley's Mom) posted but I noticed your post re your tried and true chicken with cranberries. Sounds interesting...could you post the recipe please? Thanks.

Donni

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By Peg541 on Sat, 09-11-04, 18:12

I'd love to see the chicken and cranberries recipe too.
peg

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By Peg541 on Sun, 09-12-04, 00:24

Last year I tried a game hem and pomegranate juice/seeds recipe I found in the Jewish Journal.

Purple chicken, absolutely disgusting. No taste. I was humiliated!

I'm going with simple this year.

Peg

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By Donni on Sun, 09-12-04, 13:18

Re-raising...hoping Miriam will be on today and see our request.

Peg, I'm going easy, too. (I will barely get home from picking up my son at school before 2-3 guests arrive. I'm not having a houseful--too much on a school day with homework and all.) A chicken dish, a kugel or bread-type casserole, a green vegetable, garden salad, raisin Challah...apples & honey!

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By mamagaona on Sun, 09-12-04, 14:27

Ahhhhhhhh, you've ladies have started me in a panic. I am 1st VP of our temple and have too many 'duties' for the holidays to be thinking of cooking. It is an all male Exec Board so they have NO clue.
OH, I have to have my mom and sister over and maybe my cousin and his wife.
Is there anything I can whip up fast for Thursday PM or use the crock pot?
Arlene

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By Going Nuts on Mon, 09-13-04, 12:14

Ahh, the menu this year. Chicken soup, gefilte fish, brisket (with garlic,sage and pomegranate juice - delish!), roast chicken, honeyed carrots or tzimmes (for a sweet new year, of course), potato kugel, chocolate honey cake. I'm stuffed just thinking about it. Tired too, LOL!!!

The only thing I've made yet is the soup! I usually have my brisket in the freezer by now, but with back to school last week, well, it will be a race to the finish this year.

Happy New Year, everyone. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

Amy

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By Peg541 on Mon, 09-13-04, 20:43

Amy,
You freeze the cooked brisket? How do you do that?

I'm trying a potato kugel this year, never did before.

It's just us and MIL, kids cannot come home till Yom Kippur so it'll be chicken soup, brisket (MIL has no teeth), kugel, tsimmes and a lovely apple cake I just found a recipe for. Bought an angel food pan just to make it.

Peg

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By Going Nuts on Mon, 09-13-04, 23:27

Peg,

Brisket is very easy to freeze and reheat.

Just cook it as you normally would, then take the whole piece of meat out, wrap tightly, and freeze. Freeze gravy separately. When you are ready to use it, defrost for a day in the fridge, then slice before reheating in the gravy (it slices up very neatly this way, BTW - I hate when the meat is so tender that it totally falls apart when being sliced). Voila - the meal can be made far in advance, and still tastes great. Brisket is one of the few foods that doesn't suffer from freezing.

I did a test run of a new potato kugel recipe this weekend. Even my picky boys loved it, so I guess it's a keeper. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

I can't wait to finish my shopping tomorrow so I can start cooking. It's crazy, I know, but I really love to cook.

Amy

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By becca on Tue, 09-14-04, 17:54

Okay, so I am a recovering Irish Cathaholic, but I want to know how to do a brisket! The only way we do it is corned on St. Paddy's Day and I was wondering how to cook a nice fresh brisket, after I saw them on sale this week. Thanks and Happy Holidays! Of course you are all too busy today, I am in no rush. [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img] becca

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By mamagaona on Tue, 09-14-04, 19:37

Becca,
Lipton dry mushroom onion soup mix. Directions on the label. Baking forever is great, but I have to use a crock pot.
Arlene

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By Peg541 on Tue, 09-14-04, 19:59

Becca,

I put my brisket in my crock pot with a can of stewed tomatoes. I put in some onions and carrots and sprinkle Liptons Dry Onion Soup over the top.

Really easy and nice nice.

Peg

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By Peg541 on Tue, 09-14-04, 20:00

Quote:Originally posted by Going Nuts:
[b]Peg,

Brisket is very easy to freeze and reheat.

Just cook it as you normally would, then take the whole piece of meat out, wrap tightly, and freeze. Freeze gravy separately. When you are ready to use it, defrost for a day in the fridge, then slice before reheating in the gravy (it slices up very neatly this way, BTW - I hate when the meat is so tender that it totally falls apart when being sliced). Voila - the meal can be made far in advance, and still tastes great. Brisket is one of the few foods that doesn't suffer from freezing.

I did a test run of a new potato kugel recipe this weekend. Even my picky boys loved it, so I guess it's a keeper. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

I can't wait to finish my shopping tomorrow so I can start cooking. It's crazy, I know, but I really love to cook.

Amy[/b]

Thanks Amy, that sounds so easy, I'll give it a try. I just also used a potato kugel recipe, made it in advance since it is only us this year. Smells like latkes in the oven and tastes good.
Peg

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By Going Nuts on Tue, 09-14-04, 20:15

Hey Becca,

This is from an old post. I'll post another recipe later.

Here's my advice in one word... Brisket! Even though we rarely eat red meat, I always make it for the holidays because it is one of those foods that tastes better when you make it 1-2 days ahead and let the flavors blend. It is really easy and with the following recipe, even if you get stuck with a less than perfect piece of meat, it still tastes great.

Foolproof Brisket

3 med. onions, sliced
3 1/2-4 lbs. brisket (first cut)
1/2 cup red wine
1 cup OJ
1/4 cup tomato sauce
1 tsp. sugar
3 cloves garlic minced
Lawry's season salt to taste
1 Tbsp. olive oil (optional)

The night before you are going to cook, season the brisket with Lawry's and rub with a smashed clove of garlic.

Preheat oven to 325. In a large sautee pan or dutch oven, sear the meat on each side. If the meat is very lean, add olive oil before searing. If not, sear the fat side first, then the lean side without adding oil.

Remove meat. Place onions on the bottom, then place the brisket on top (fat side up). Combine wine, OJ, tomato sauce and sugar; pour over meat. Throw in minced garlic.

Cook covered for 2 1/2 hours. Raise heat to 350, and cook for additional 1/2 hour. Remove from pan to cool, slice against grain when cooled. Refrigerate pan juices and skim fat. Reheat slices in pan juices.

Amy

[This message has been edited by Going Nuts (edited September 14, 2004).]

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By Going Nuts on Fri, 09-17-04, 20:55

OK, better late than never posting this recipe. I just needed some time to recuperate from overcooking (when will I learn that my family isn't as big as an army?) and overeating.

BTW Becca, if a nice Jewish girl like me can make Soda Bread, there's no reason a nice Irish Catholic girl like you can't make brisket. [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]

This recipe is a little more involved, but absolutely delicious.

[b]Brisket with Pomegranates[/b] (my kids hate the seeds, so I cheat and use Pom juice)

6 garlic cloves

15 fresh sage leaves, or 2 Tbsps. dry sage

8 Tbsps. olive oil, divided

3 Tbsps. red wine vinegar

1 Tbsp. lemon juice

1 teaspoon salt (coarse is best)

Pepper to taste

6 lbs. lean brisket

2 garlic cloves, slivered

1 large onion, sliced

4 cups chicken broth

2 Tbsp. soy sauce (probably not absolutely necessary, if soy is a concern)

2 pomegranates or 1 1/2 cups pomegranate juice

1. Place 6 garlic cloves, sage, 6 Tbsps. olive oil, vinegar, lemon juice, salt and pepper in a food processor. Process until all ingredients are finely chopped.

2. Place brisket in a baking dish or whatever you can store it in overnight. Make several small incisions in the meat and insert the slivers of garlic. Pour the marinade over the meat, cover and store overnight.

3. The following day, heat the remaining 2 Tbsps. of oil in a pan large enough to hold the meat. Sautee the sliced onion until lightly golden. Add the meat, and sear on all sides over high heat. Fat side of the meat should be on top when you finish. Preheat oven to 325.

4. Add the marinade, chicken broth, 2 cups of water, soy sauce, salt and pepper to taste. Bring to a boil. Place covered pan in oven at 325 for 2 1/2 hours. Raise heat to 350, uncover pan and roast for an additional 1/2 hour. Remove the meat from the pan and cool.

5. Refrigerate meat and gravy overnight. The next day, skim fat from the sauce. Slice the meat against the grain, then place in a pan along with the gravy and the pomegranates or juice. Reheat gently either on top of the stove or in a 350 oven (I like it better in the oven).

It sounds more complicated than it really is.

Enjoy! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

Amy

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By becca on Sat, 09-18-04, 02:43

Thanks. Basically a variation on pot roast, except the seasoning is different and the cut is as well. I get it. I can deal. I am a natural cook. I do a recipe once, then do it from my head thereafter, so I can deal with the complicated one(just ingredients, not complicated in method). Thanks guys! Dh will look forward to it. Hope you enjoyed your holiday. becca

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By Going Nuts on Sat, 09-18-04, 12:59

Quote:Originally posted by becca:
[b]Thanks. Basically a variation on pot roast, except the seasoning.[/b]

Exactly!

[b] Quote: I am a natural cook. I do a recipe once, then do it from my head thereafter, so I can deal with the complicated one(just ingredients, not complicated in method).[/b]

Same here, toots! I'm sure DH will love it. Mine wishes I'd make it way more often, but I try to keep red meat consumption down around here (DH has major cholesterol and family heart disease issues). When we do have red meat, I try to keep it to leaner cuts like London Broil on the grill.

Have a great weekend!

Amy

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By California Mom on Sat, 09-18-04, 18:32

I have [b]no[/b] excuse for not checking this earlier. Sorry!!!

Here is the (incredibly easy) chicken w/cranberries recipe:

one can whole cranberries
one pkg. dry onion soup mix
french salad dressing (1/2 bottle = 4 oz.)
cut up chicken pieces or boneless chicken breasts

stir ingredients (minus chicken) together - pour on top of chicken pieces.

Bake at 350 about an hour; 1/2 hour for boneless, skinless breasts.

Amy, which of your two brisket recipes do you recommend? They both sound wonderful.

I may try try Cayley's Mom's "chicken baked with apples and honey" for Erev Yom Kippur. We're having friends over who had us for Erev Rosh HaShanah; they made brisket so now I can't. [img]http://uumor.pair.com/nutalle2/peanutallergy/frown.gif[/img] [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img] [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]

[img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] Miriam

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By Going Nuts on Sat, 09-18-04, 19:22

Yum, Miriam - that sounds delicious and incredibly easy.

As for my brisket recommendation, both are really excellent. My family seems to like the one with pomegranate juice a bit better, but they like them both. The first one is definitely less time consuming if you're in a pinch.

Hmmmm, I think I'll have to try the chicken with cranberries next week. Now I'm craving it, LOL! I'm so easily led when it comes to food [img]http://uumor.pair.com/nutalle2/peanutallergy/rolleyes.gif[/img] !

Amy

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By Donni on Sun, 09-19-04, 00:46

Thanks, Miriam...sounds like a version of "apricot chicken" which I make using Rusian dressing.

By French dressing, do you mean the orange one or the red (Catalina) one?

My Rosh Hashana menu changed at the last minute. I forgot to thaw the whole chicken so I used skinless boneless chicken thighs and breasts to make Honey-ed Chicken. I served it with multi-colored couscous, sauteed yellow and green squash, green salad and an apple bread pudding. It was a very easy meal.

Yom Kippur? Ummm...DH requests the pre-fast meal be hearty, filling, low-fat, and NOT salty! Any ideas, ladies? Miriam, would the cranberry chicken be too salty for a pre-fast meal?

I like veggie soup for break-the-fast meal. I add Challah, salad, and fresh fruit to round out the meal. DH always wants the leftovers from the pre-fast meal, too...especially if I've made a potato kugel.

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By MimiM on Fri, 09-24-04, 02:41

Yum Kippor break fast meal. That one's easy. It's either:

My parents way of doing it; going out for chinese food (of course this is no longer an option because my kids can't have it). Look around, lots of other jews in chinese restaurants breaking the fast (it's not just a Christmas thing you know!). It may be a New York/Jersey thing though.

OR

My husbands family (more common probably);
Order Lox, white fish salad, plain white fish, creamed herring, bagels and lox. [img]http://uumor.pair.com/nutalle2/peanutallergy/cool.gif[/img] If someone wants to cut fruit while their starving then fruit salad too. My MIL always has brownies, cookies and black bottoms too (all safe for my kids to eat).

Either option would make me happy. Of course you always live to regret it (the post break fast meal tummy ache!)

Have an easy fast (if you are fasting)!

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By travelplus on Mon, 09-27-04, 23:07

Thanks. I'm Jewish too and am looking for new recipies. I had a good Yom Kippur and am looking forward to Succoth(The holiday of booths where we sit out side in a gazebo like booth where we eat our meals).

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By Donni on Mon, 12-06-04, 00:43

Miriam

I made your chicken with cranberries for dinner this past Shabbat. Yummy! I really, really like it...and leftovers are wonderful, too.

I searched the internet and found that the Catalina-style French dressing was used. I always make my own so used that, along with my homemade onion soup mix. I would have made the cranberries, too, but found I did have a can on the shelf.

Thanks for posting the recipe. I'm sure I will use it many times. In fact, I'm thinking that, for a crowd, I could double the recipe and do it in a crockpot. Perfect for those holiday dinners!

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By ajas_folks on Tue, 11-28-06, 00:03

Re-raising.

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