Rosh Hashana Dinner 5780 - 2019!
So so proud to present, MaMenu's 5 course Rosh Hashana Dinner menu.
Don't hesitate to reach out with any questions, and share the link with friends!
Wishing you all a Shana Tova, a blessed, happy and healthy sweet new year.
With love, Mushky @mymamenu
Decor Links:
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First Course:
Pineapple Mint Water
cubes of fresh pineapple, mint leaves, water + ice in a large drink dispenser
Apple Cider Irish Mule
1 part whiskey, 2 parts apple cider, 3 parts ginger beer. Combine in a large drink dispenser with ice- add apple and honey sticks for garnish.
Jerusalem Valley Cabernet, Merlot and Petit Syrah
Second Course
Apples and honey dipping station
Featuring pink lady apples, gala apples and golden delicious apples.
With an apple corer $7.99- we will be serving it as apple donuts, thanks @estyperman
Paired with cinnamon, mint, orange and lime flavored honey sticks. From my local grocery.
Rum-Soaked Raisin Challah
and classic challah
Rum soaked raisin challah (recipe from purple cookbook raisin challah)
2 cups raisins
1 cup rum
Soak them together for a minimum of 30 min. Then drain and discard rum.
Dough:
4 cups warm water
2 tbsp yeast
4 eggs
1/2 cup oil
1/2 cup honey (or 1/3 cup sugar)
Raisins (see above)
1 tbsp salt
15 cups flour (add the last cup slowly, as needed)
individually served with
Cinnamon Roasted Butternut Squash Dip
topped with date syrup and sesame seeds.
Recipe is from Ottolenghi Jerusalem Page 69 or click here
*This recipe is incredible, the layers of flavor are magnificent. I buy ready peeled and cubed squash. The recipe also calls for Greek yogurt, I used non-dairy coconut yogurt by So-Delicious. The texture and taste is perfect.
Third Course
Sweet Orange Citrus Trout with Pomegranate Relish
Fish marinade:
for 1 lb. of white trout (or any fish, adjust cook times accordingly)
Season evenly with salt.
Mix:
1/2 cup orange juice
1 tbsp olive oil
1 tbsp lemon juice
lemon zest
2 tsp honey pale ale mustard (or mustard of choice)
Mix well, reserve about 1/4 cup of marinade, and pour over fish, refrigerate for 1 hour.
Bake at 400 degrees for approx 10 minutes.
Pour the remaining reserved marinade over cooked fish, and top with pomegranate relish- see below.
Relish:
1/2 cup pomegranate seeds
1/2 cup finely chopped fennel
3 chopped shallots or scallions
1 handful of fresh chopped mint
2 tbsp olive oil
2 tbsp lemon juice
salt and pepper
Vegan Heart of Palm Crab Bites
30 mini Phyllo shells
filling-
process 2 cans heart of palm until just shredded
Separately, combine 2 tsp of mustard, 1/2 cup (vegan) mayonnaise, 1/4 cup finely chopped fresh parsley, 2 tsp Old Bay seasoning, 1 clove of minced garlic and 1 tsp onion powder.
Combine the shredded heart of palm with above mixture, and fill each shell.
Date and Spinach Salad topped with Sweet Caramelized Onions
Date dressing:
2/3 cup oil
1/2 cup lime juice
2 tsp lime zest
4 whole pitted dates (large or 6 smaller dates)
salt and pepper
Blend.
Salad:
Layer spinach, sliced cherry tomatoes, cubed avocado (optional), 1 cup finely chopped dates and caramelized onions.
Caramelized onions: Saute sliced onion in olive oil for about 45 min. stirring often, sprinkle a teaspoon of brown sugar about halfway into the cooking.
Fourth Course
72-hour Sous-Vide Brisket Served with Leek Jam
(put it up on Thursday noon to be ready on Sunday noon)
Season brisket well with salt, pepper, paprika, smoked paprika, chili powder, garlic powder, onion powder, cayenne pepper and brown sugar.
Seal and cook at 135 degrees for 72 hours. thanks @ebcateringco !
Leek Jam:
In a small pot, combine 2 cups of vinegar and 2 cups sugar. Heat until sugar dissolves. Add 5 sliced leeks and 3 rosemary sprigs and simmer on low for 90 minutes.
Once brisket is finished in the sous-vide, top it with the leek jam and roast it in the oven at 450 degrees for 15 min.
Carrot and Blueberry Muffin Cups
- thx to my dear mother in law!
4 cups grated carrots
4 eggs
3/4 c oil
2 cups sugar
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 pint blueberries (or blueberry pie filling)
Mix, divide into muffin tin, drop in a few blueberries or put a spoon of pie filling into the center of each one, and bake at 350 degrees.
Jasmine Rice + Roasted Beets
6 beets: trim ends, rub with oil and wrap in foil. Bake at 400 degrees for 1 hour.
Let cool, reserving all beet juice. Peel and cube.
Cook 2 cups jasmine rice according to package directions.
Thinly slice 1 cabbage head, and 1 bunch fresh parsley,
Combine beet juice with 1/2 cup lemon juice, 1/2 cup non dairy sour cream, 2 tbsp red wine vinegar, 1 minced garlic clove, and salt.
Put all components together in a large dish and serve warm or room temp.
Aubergine Rounds
with herbed (pareve) Yogurt Sauce and Pomegranate
2 eggplants
2 tbsp olive oil
1 tbsp salt
1 tsp pepper
2 tbsp sumac (or your favorite spice blend)
Herbed Yogurt Sauce:
1 cup plain Greek or coconut yogurt
1/2 cup fresh cilantro
3 scallions
1 clove garlic
1 lemon, squeezed
1 tsp salt
Pomegranate Seeds for garnish
Preheat oven to 500 degrees.
Slice eggplants into 1" rounds, and season both sides with olive oil, salt, pepper and sumac.
Roast rounds for 15 minutes.
Blend yogurt sauce ingredients in a food processor or with a hand blender, and spread over eggplants. Garnish with pomegranate seeds.
Fifth Course
Bourbon Honey Cake
By Ina Garten, click here- thanks for the inspo @the_modestmom
she uses coffee- I'll be using a flavored tea
Apple and Cinnamon Cream Cannolis
(thx Chaya Sperlin!)
Peel and slice 3 red tart apples, place in a frying pan, add a few tbsp of oil, cook for 20 minutes and add 1 tsp of cinnamon.
Cool and blend.
Whip 16 oz of whip cream
add 3/4 cup* of above cooled blended apple sauce mixture, 1/2 of a box of Jello vanilla pudding.
*my blended apple sauce came out pretty thick, if yours is thinner, more watery, Start with a 1/2 cup and add as you go along.
Pipe into cannolis.
Drizzle with melted chocolate if desired.