• Mushky

Rosh Hashana 2020 - 5781!


Happy New Year! Shana Tova Umetuka.

May it be a year of health, of complete and total wellness for each of us. 2020 has taught us not to take our health for granted.

May it be a good, and sweet new year, better than anything we've ever imagined.


Thank you all for supporting MaMenu this year.

Love always,

Mushky


*Big thank you to my awesome sister Menucha for your help in documenting and shooting all these fab recipes!


**Check the Rosh Hashana archives for 4 menus of the past years!!!



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MENU

Rosh Hashana 5781

Always gotta start with nice drink:

Rubis-Roc Rosé wine


Epi Challah Rounds

This is a simple, soft, delicious (baguette) dough that can be shaped any way...! The Epi is a fun variation to braiding, its to resemble a wheat stalk.


1 1/2 tbsp yeast

1 1/2 cups warm water

2 tbsp honey

4 cups flour

2 tsp salt


Proof yeast in water with honey. Slowly add flour alternating with the salt, slowly, as you may not need all the flour.

Knead for a few minutes.

Cover and let rise for 30 min.


Divide dough into 2, and roll into wide ropes. Using a food scissor, holding it flat- parallel to the rope, cut slits every inch or so, most of the way through the dough, and push it to the side, alternating sides (search youtube for an Epi loaf tutorial :) )


Let rise an additional 20 minutes. Preheat oven to 450 degrees.

For added crunch, place a tray with a few ice cubes- these will steam the bread.

Bake for 15- 20 minutes.


*Making the stalk and then rounding it didn't work out too well. Best to shape into a round boule at the beginning, or into a baguette style load.





Pomegranate + Cilantro Seared Cod

4 cod fish fillets (or any other white flesh fish)

Season evenly with

salt,

pepper

and garlic powder.


Heat 1 - 2 tbsp of oil in a large frying pan, once oil is hot, sear the fish.

Approx 5 minutes on the first side, and 3 min on the other, until fully cooked. (Cook time varies)

While the fish is cooking, combine

1/2 cup pomegranate seeds, and

a 1/4 cup finely chopped cilantro.

Squeeze juice of 1 lime, with a sprinkle of salt.

Mix and serve over fish.





Fresh Fig and Jicama Salad


4 cups arugula

1 cup grape tomatoes halved

1/2 a jicama, peeled and cut into matchsticks

1/2 raw beet, julienned

1 carrot, julienned

1 cup fresh figs, quartered

Dressing:

1/4 cup olive oil

1 tbsp balsamic vinegar

2 tsp maple syrup

Zest of 1 orange

1 tsp salt


Shake well to combine.





Smoked Shiitake Mushroom + Pickled Red Onion + Egg Salad

My spin on the classics :)


Egg Salad:

7 hard boiled eggs, peeled

1/3 cup mayonnaise

2 tsp mustard

1 tsp salt

Blend until very smooth in food processor.


Serve with:

Smoked Shiitake mushrooms:

Slice about a half pound of shiitake mushrooms, season with olive oil, salt, and smoked paprika.

Roast at 350 degrees for 30 minutes.


Pickled red onions:

Thinly slice 1 red onion, and place in a jar, covered with lemon juice or vinegar. Refrigerate for a minimum of 30 minutes before using.




Roasted Eggplant with Spiced Tomato and Date Syrup


2 large eggplants, and 1 red pepper - cube and place on sheet pan,

season with olive oil and salt and roast at 475 for 35 minutes.


Blend together -

1 28 oz can tomatoes drained,

1 small onion,

2 cloves garlic,

1 tsp salt,

1/4 cup date syrup or maple syrup,

1/4 tsp cumin, cinnamon, coriander, and turmeric.

Mix into eggplants and cook for an additional 25 minutes.



Sous Vide Skirt Steak


Season skirt steak with salt and pepper.

Heat up a pot or large pan with oil, and once hot,

sear skirt steak for 30 seconds on each side.

Drizzle with some honey, and seal into sous vide at 130 degrees for 4 hours.


Yellow Curry Matzo Ball Sliders

Using matzah ball mix... I know right?!


Use slightly less oil in the recipe and add 1 tbsp yellow or red curry paste.


My curry is from https://www.instagram.com/benzsgourmet/ - they ship anywhere.


Reserve some cooking water or chicken soup to serve the sliders.




Sweet Soy Roasted Broccoli

Cut broccoli crowns into florets, and spread on 1 or 2 sheet pans.

Season with olive oil, and a little salt (keep in mind the soy sauce to be added after).


Roast at 450 degrees for 15 minutes.


Meanwhile combine 2:1 ratio of soy sauce to sweetener. I'll be using 2 tbsp soy sauce to 1 tbsp date syrup.

Mix sauce and broccoli and bake for another 5 minutes.

dessert:


Chocolate Pomegranate Tart


Prepare 1 graham cracker crust.


In a mixing bowl combine:

1 1/2 cups cocoa

1 cup honey

3/4 cup melted coconut oil*

1 tsp vanilla

pinch of salt

1/2 cup pomegranate seeds


Whisk cocoa, honey, coconut oil, vanilla and salt until smooth, pour into crust, sprinkle the pomegranate seeds on top.

Refrigerate until firm, and store in the fridge.


*best to use coconut oil since it firms up nicely in the fridge


Serve with whipped cream or vanilla ice cream.



Spiced Honey Cake

Recipe on this post https://www.mymamenu.com/post/rosh-hashana-2018

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MaMenu earns a portion of sales with the Amazon Services LLC Associates Program, an affiliate partnership.

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