Rosh Hashanah is a time for judgement and remembrance; and as we all know, it’s also a time for a big family dinner. Symbolizing a sweet new year, recipes often make use of honey and other sweet foods. Here are some hearty, delicious holiday dishes to delight your family this year.
Serves 6:
1 3-pound whitefish, gutted and split down the center
1 large green or red pepper
1 to 2 tomatoes
2 to 3 cloves garlic
Water
3/4 teaspoon salt
2 teaspoons saffron
3 tablespoons oil
Rinse fish and dry thoroughly. Slice pepper and tomatoes. Peel garlic cloves and cut in half. Line 5-quart Dutch oven with peppers, tomatoes and garlic, and place fish slices on top. Add enough water to cover fish. Bring to a boil, then add salt, saffron and oil. Lower flame and simmer 40 to 50 minutes. This dish may be served hot or cold.
Serves 2:
1 eggplant
1/2 lb lamb
1 small can tomato paste
1 lemon
1 onion
1 teaspoon turmeric
2 tablespoons sugar
Peel the eggplant and cut it lengthwise in half. (Cut it in half again if you are using a large eggplant.) Lightly salt and leave it to drain in a colander for half an hour. Rinse and pat it dry with a paper towel, or leave it to dry overnight. (Eggplant will ‘sweat’ when salted, don’t be scared!)
Fry the eggplant in oil until it is lightly colored. Remove and keep to the side.
Put 2 tablespoons of oil in a deep pot and fry the onion, adding the meat, pepper, turmeric and tomato paste. Sauté until the onion is lightly colored.
Add water and let it simmer until the meat is tender. Add more water if it is required (if the dish doesn’t look liquidy, it will need more water).
When the meat is tender, add the eggplant, sugar, lemon, and salt to taste. Let the mixture boil for another few minutes. Taste and adjust the seasoning.
Serves 6:
3 large sweet potatoes
4 tablespoons margarine
1/4 cup crushed pineapple
1/2 cup brown sugar
Dash of lemon juice
Preheat oven to 350.
Cut potatoes lengthwise and place in a 9×9-inch baking pan. Bake until soft, about 1 hour. Scrape out pulp into small bowl, leaving shells. Add remaining ingredients to pulp and beat until fluffy. Fill shells with mixture and bake until browned, about 10 minutes.
3 tablespoons butter
1/4 cup orange juice
1/4 cup honey
1 1/2 teaspoons salt
1/4 teaspoon ginger
1/2 teaspoon dried mint flakes
(optional)
4 cups sliced carrots
Melt butter in skillet. Stir in a mixture of the next five ingredients.
Bring to boil; add carrots, cover tightly and cook slowly over low heat until carrots are tender, about 25 minutes, stirring occasionally.
Serve garnished with toasted slivered blanched almonds (optional).
3 eggs
1 1/3 cups honey
1 1/2 cups sugar
1 cup strong black coffee
2 teaspoons baking powder
3 tablespoons margarine, softened
1 teaspoon baking soda
4 cups flour
1 teaspoon cinnamon
Preheat oven to 325.
Grease and flour a 9 by 13-inch cake pan.
In a large mixing bowl, beat eggs and honey together. Add sugar and mix again. Mix coffee with baking powder, and then add with margarine to the egg mixture. Add baking soda, flour, and cinnamon and beat together well.
Pour into greased cake pan. Bake for 55 minutes to an hour.
2 1/4 cups all-purpose flour
1/2 teaspoon ground walnuts
1 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon c innamon
1/4 teaspoon salt
1 cup honey
1/2 cup kosher shortening
1/2 cup packed brown sugar
2 eggs
3 tablespoons milk (parve)
1 cup raisins
1 cup dried currants
1 cup dates, pitted and chopped
Combine flour, walnuts, baking soda, allspice, cinnamon and salt.
In a small saucepan over low heat, melt shortening and honey, stirring constantly. Remove from heat and pour into large bowl. Stir in brown sugar, eggs and (parve) milk until well blended. Slowly add dry ingredients. Fold in raisins, currants and dates. Cover and chill for 4 hours.
Preheat oven to 400 degrees. Grease cookie sheets. Drop by spoonfuls 2 inches apart on cookie sheets.
Bake 10 to 12 minutes, until lightly colored.
