Rosh Hashana Dinner Menu 5779-2018
SHANA TOVAH! Rosh Hashana 5779- 2018 MENU 🍎🍯
🥖🍞Cinnamon Apple Challah (topped with streusel) Cube 2 apples, cover sugar and cinnamon, let sit for 15 minutes, then add right into Challah dough, optional- to top challah's with sweet streusel.
🍹🍸Cocktail: Manischewitz Daiquiri 4 cups apple cider 1 cup lemon juice 1 cup red wine 1 cup Manischewitz 2 cups dark rum 3/4 cups simple syrup (equal parts water and sugar boiled together) Orange peels from 2 oranges Apple, orange or pear slices, for garnish Combine all of the ingredients in a bowl and let it meld overnight.Serve in glasses over ice, garnished with apple, orange or pear slices.
Don't forget: *fish head *apples + honey
🍓Dip 1- Strawberry Relish Combine 1/2 cup brown sugar and 1 tbsp water in a saucepan, on medium heat for about 5 minutes. Add 1/4 cup vinegar and 1 finely chopped apple- bring to a boil. Lower heat and add 1/2 tsp red pepper flakes, 1 tsp fresh minced ginger, 1 minced garlic, 1 tbsp finely chopped cilantro, sprinkle of salt, pepper and cinnamon. Remove from heat, and blend entire mixture with 1 cup strawberries until smooth, then add an additional 1 cup of strawberries chopped, for texture.
🍓Dip 2- Sweet Mango Chutney In a large pan, saute 1 chopped onion until soft, add 2 minced garlic cloves, 1 tsp grated fresh ginger, saute for another minute. Add 2 large chopped mangoes, 1 tsp mustard powder, 2 tsp spicy brown mustard, 1/2 tsp chili powder, 1/4 tsp turmeric, 1/4 cup sugar, 1/4 cup vinegar, 1/4 cup water. Simmer for 15 minutes until thickens, stirring often so it does not burn.
🥗Salad 1- Arugula and Pomegranate salad
🥗🍊Salad2- Leek + Orange Cabbage Salad Sliced red cabbage, orange chunks, finely chopped leek, fresh parsley. Dressing: 1/4 cup olive oil, 2 tbsp red wine vinegar, 2 tbsp lemon juice, 2 tbsp honey, 1 tsp dijon mustard, 1 minced garlic clove, salt and pepper.
🐟Fish- Candied bourbon salmon 2 lbs salmon fillet, skin on. Spread 2 tbsp olive oil on pan and place salmon on oil. Season salmon well with salt, pepper, paprika and smoked paprika, and 1/2 cup of brown sugar. Lastly, drizzle 1/4 cup bourbon on and around salmon. Let marinate for 1 hour. Bake at 450 degrees for 15-20 minutes depending on your salmon, keep a close eye on it.
🍲Dill + scallion matzo ball soup Matzo Ball mix - plus oil/ eggs needed 4 scallions, thinly sliced and sauteed for 30 seconds 1/4 cup fresh minced dill sprinkle of ginger powder Mix well and refrigerate, shape and cook in water or in soup.
🥩Date + Allspice Roast @Pearl Yerushalmi- thank you!!! And @Ella
2 (2 1/2-pound) boneless beef chuck roasts, each about 7x4x2 inches 4 teaspoons sugar 3 tablespoons olive oil, divided 1 pound onions, thinly sliced 6 tablespoons red wine vinegar 1/2 teaspoon ground allspice 2 cups low-salt chicken broth 1 cup orange juice 1/2 cup tomato sauce 2 cups pitted dates
Preheat oven to 350°F. Sprinkle roasts on each side with salt, pepper, and 1 teaspoon sugar. Heat 2 tablespoons oil in heavy wide ovenproof pot over medium-high heat. Add roasts. Cook until brown, about 8 minutes per side; transfer to plate. Add 1 tablespoon oil and onions to pot. Sauté until dark brown, stirring often, about 10 minutes. Mix in vinegar and allspice; boil until reduced to glaze, scraping up browned bits. Add broth, orange juice, and tomato sauce; bring to boil. Return roasts and accumulated juices to pot. Scatter dates around roasts. Cover pot; place in oven. Braise roasts 1 hour. Turn roasts over, cover, and braise until tender, about 1 hour. Tilt pot; spoon off fat from top of sauce. Cool uncovered 1 hour. Can be made 2 days ahead. Chill uncovered until cold; cover and keep chilled.
Preheat oven to 350°F. Transfer roasts to board, scraping sauce into pot. Cut crosswise into 1/2-inch-thick slices; overlap slices in baking dish. Spoon sauce over. Cover; rewarm about 25 minutes.
🥕Carrots with Mint + Shallots Wash, and cut 8 carrots into 1/2" thick slices, cook in salted water for 5 min (+) until tender, drain. Saute 2 large shallots for 2 min, add 2 minced garlics, then add carrots, 2 tbsp chopped fresh mint, salt + pepper. Cook for another few minutes until carrots are hot and crisp. (serves 4)
🍚Cauliflower with sweet onions + raisins Cut 1 head cauliflower into florets, boil in salted water for 5 min, drain. Caramelize 1 sweet onion, chopped, then add 2 minced garlics, and 1/4 cup raisins, and 1/2 cup bread crumbs, cook for 2-3 minutes- until crumbs are toasted. Add florets to mixture, and cook until well coated, season with fresh lemon juice, salt and pepper.
🍯>Spiced Honey Cake (Mom's - it's the best)