• Mushky

Rosh Hashana Menu of 2022 - 5783!



Shalom!!!!!! Happy almost Jewish New Year!

I LOVE the chagim, I don't like how much time I spend in the kitchen, but I do enjoy a delicious meal with my family and community.... So time in the kitchen it is, and I'll do it with a smile!

Wishing you all who are reading this a fabulous New Year, with only the greatest of blessings, joy and love.

Shana Tovaaaaa

Love, Mushky



We begin with my favorite Amazon links:



Baking cups (50 pack) for the Apple Crisp Cup or Honey Vanilla Cake

They come in an assortment of colors and are standalone in the oven.




























Select Wines from Cotes Du Rhone

Rosemary + Honey Crusted Challah


Challah topping:

1/4 cup loose fresh rosemary

2 eggs

1 tbsp honey


Blend, and brush over ready shaped and risen challah dough just before the oven.

Mushroom + Thyme Bean Dip

2 8 oz boxes mushrooms, sliced

2 onions, diced

3 sprigs fresh thyme

1 tbsp oil

1 tsp salt


15 oz navy beans (or any white bean variation)

4 garlic cloves

1/4 tsp crushed red pepper

Salt to taste

In a large sautée pan over medium heat, sautée mushrooms and onion with the thyme (you can drop in the full sprigs and make sure to remove the stems before blending in the next step), the oil and salt. Sautée for 15 minutes.

Next, in a food processor, add the navy beans, garlic cloves, crushed red pepper and salt, and add the mushroom onion mixture.

Pulse a few times to combine, and season with salt to taste.


Roasted Nutmeg + Carrot Salad

with Pomegranate Seeds and Date Parsley Vinaigrette



Vinaigrette

3 medjool dates, pitted

1 cup oil

1 cup loosely packed parsley

1 lemon, juiced

1 tsp talt

Blend until smooth.


carrots:

1 lb. bag of (colored) baby carrots

olive oil

salt and nutmeg


Heat oven to 400 degrees. Slice carrots in half and spread on baking pan. Season with olive oil, salt and a little bit of nutmeg, and roast for 30 minutes.

Salad:

Spring Mix

Nutmeg roasted carrots

Pom seeds

Drizzle dressing on top.

Fennel and Tomato Salad with Basil

The current season of grape tomatoes is so beyond delicious. Sweet, flavorful and juicy, it really shines in this simplistic salad.


2 fennels bulbs, thinly sliced

10 oz grape tomatoes

1/2 to 1 bunch of fresh basil, chopped

*Can add arugula or spinach to make a larger salad, or can swap the fennel for arugula

*Can add 1 diced avocado for an incredible dimension


Dress it with

1 tbsp olive oil

Juice of 1 lemon

1 tsp kosher salt




Maple Bourbon Glazed Sea Bream

Pictured is a red trout, not the sea bream, I did not have it on hand!


1.5 lbs sea bream fillets

2 tbsp olive oil

2 tbsp bourbon

2 Tbsp maple syrup

1 tsp salt

2 garlic cloves

1 tsp Dijon mustard

Blend the marinade ingredients.

Cut the fish to portion sizes (optional)

Marinate fish in sauce for 1 hour.

Roast at 450 degrees for 8 minutes.

Garnish with herbs or scallions.




Couscous with Roasted Squash and Apples


2 cups Israeli couscous ptitim (or Moroccan couscous)

1/2 tsp cumin

1/2 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt


Roasted Squash:

2 cups of squash of choice, diced

olive oil

salt

1 apple, sliced


Cook the couscous according to package instructions, cooking it with the added spices.

Roast the squash at 400 degrees for 30 minutes.

Combine the couscous with the roasted squash and apple.


Leek and Zucchini Kugel


1 bunch of leek (2 or 3), white and light green part sliced

1 large onion, halved, and one half diced

1 tbsp oil


5-6 zucchini (5 if larger ones, 6 if smaller)


4 eggs

1/2 cup oil

1 1/2 tsp salt

1 cup flour

half onion (see above)

1 tsp baking powder


Begin by sautéing the leeks and diced onion on medium-high heat for 10 minutes.

Shred the unpeeled zucchinis in a food processor.

Transfer shredded zucchini and sautéed leeks + onion to a mixing bowl.

In the food processor bowl, (no need to wash it)

switch to the blade, and blend the eggs, oil, salt, flour, remaining half onion, baking powder.

Heat oven to 400 degrees.

Combine everything together, and place in 1 9x13, 2 9" round pans or 3 7" round pans. Alternatively, bake in a pie crust.

Bake for 1 hour, (up to 1 hour and 20 minutes) until top is evenly browned.



*Important Note: I added the sautéed leek to the recipe in honor of Rosh Hashana. Typically, this is made without the leek, and the whole onion gets blended with the egg, oil, flour mixture, no sautéing required.



Beef Eye Roast Steak with Pomegranate Juice


2 lbs beef eye roast steak (feeds 4-6)

1 tsp salt

1 tsp curry powder

2 tbsp chopped onion

1 tbsp coconut aminos or soy sauce

1 tbsp olive oil

2 tbsp pomegranate juice

Combine all the ingredients together in a ziploc bag and rest in the fridge for 1 hour.

Bring a pan to high heat and sear the steaks (reserve the sauce) for 3 minutes on each side. Transfer to a baking dish.

Cook out the sauce for 5 minutes until thickened and pour over meat. Cover and place in oven at 200 degrees for 1-2 hours until serving.

Apple Crisp Cup with Whiskey and Pecans


I used this recipe from serious eats- https://www.seriouseats.com/best-easy-apple-crisp-crumble-recipe

and its pretty great.




Vanilla + Honey Cake Topped with Roasted Almonds

Also known as Mom's honey cake. Certain classics we don't mess with, and trust me, I've tried!

Turns out this recipe traces back to Ottawa, Canada, and is shared here in memory of Sharon Wasserman. She gave her recipe to my mother, and it is the recipe my mother has been using for 30+ years. Sharon was super passionate about her recipe, and I am so honored to be able to share it here, and spread this delicious holiday classic worldwide.

*Sharon always used tea in her honey cake recipe.

*The vanilla in this recipe is my addition.



Yields 1 loaf:

2 eggs

1/2 cup sugar

1/2 cup oil

3/4 cup honey

2 tsp vanilla extract

1 1/2 cups flour

1 1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp allspice

1/4 tsp nutmeg

1/2 cup brewed tea or coffee (I used an orange and cinnamon tea here, super!)

1/2 cup toasted sliced almonds for garnish

Confectioners sugar for garnish


In a mixing bowl, whisk the eggs, sugar and oil. Add the honey and mix until combined. Mix in the flour, baking powder and pumpkin spice. Brew tea of choice or coffee, and measure out 1/2 cup, and add to batter, mix until smooth. Grease 1 loaf pan and fill with honey cake batter. Bake at 300 degrees for 1 hour. Garnish with sliced almonds, and dust with confectioners sugar.