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Rosh Hashana - Happy New Year! 2021- 5782

Dear friends,

We are back at the head of a brand new year, and let's make it a really good one.

Let's be more present, more positive, more kind, and more patient.

Let's sleep more, drink more, and eat better.

The lovely call agent rep told me that my name, Chaya, means We Can Do It, in her native tongue.

I'm here for you, let's all be here for each other.

Shana Tova to you all,



(Chaya is my first name!)

Some helpful Amazon affiliate links:

>For an adorable, and neater honey experience, place an individual honey jar per person.

>A Shana Tova gift for your loved one! Best part, tray can turn into an apple bowl. #Kosher

>Modernize your table with new vases!


*Don't forget the apple dipped in honey, and the challah dipped in honey, the fish head of course, and all the beautiful Simanim.

Mezcal and Grapefruit Cocktail

Note this one, it is amazing for sukkot/thanksgiving/fall too.

Mezcal is so smoky and delicious. Its flavor is pretty unique, and I'm excited to get good use of my new bottle!

Per cup:

2 oz Mezcal

4 oz grapefruit juice

2 oz seltzer


Mix the mezcal, juice and seltzer, top with ice.

Garnish: lime ring, or grapefruit ring, some fresh mint

Salted Rim: moisten rim with lime wedge and dip into a plate of salt.

Orange Infused Challah

Turning a classic Challah, into an Orange Challah, is a really a simple addition to the dough, and elevates it SO so much.

Prepare your favorite Challah dough recipe. I used Esty Wolbe's this time, her recipe has honey + sugar in the dough. I find the honey makes it a soft, light loaf, it was great.

Before adding in the flour: (into a 5lbs. Challah recipe)

Add the zest of 2 oranges into your challah dough. Zest it completely!

Then peel and slice the orange into rounds.

Shape your Challahs, egg wash them.

Press the orange rounds into the the tops of the challah. Let it rise and bake according to your recipe.

The challah comes out so fragrant. I loved it!

Whipped Honey Tahini and Pistachios

This pairs magnificently with the orange challah. Or on regular challah... or with eggplant. It is really just perfection.

1 cup tahini (completely raw- 100% sesame seeds)

4 garlic cloves

1 tsp salt

1 lemon, juiced

1/4 cup honey

1 cup ice water (water + ice cubes)


roasted pistachio pieces

sesame seeds

olive oil

In a food processor, blend the tahini, garlic, salt, lemon and honey. Once combined, slowly drizzle in the ice water. Let the machine run for about 5 minutes until nicely whipped.

*Add water if you find it to be too thick.

Garnish with pistachio- this gives it such a beautiful texture and contrast. Sesame and olive oil optional.

Iceberg Lettuce Wedge Salad with Miso Vinaigrette

1 or 2 heads of iceberg lettuce

1 tomato

Slice the lettuce and tomato into wedges.

Miso Vinaigrette:

2 Tbsp miso

1 Tbsp honey or agave

2 Tbsp rice vinegar

1 Tbsp sesame oil

3 Tbsp olive oil

Whisk or blend and drizzle over wedges.

Carrot Ribbon and Basil Salad (Tzimmes)

4 carrots- peeled and then ribbon with a mandolin or with a peeler lengthwise

a handful of basil leaves, sliced


3 Tbsp olive oil

1 Tbsp Balsamic vinegar

1 tsp Dijon mustard

1 tsp salt

Whisk dressing and gently massage into carrot ribbons and basil, keeping its height and looseness.

Reposting this salad from 2019, it still is a real keeper.

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




Sliced cherry tomatoes,

Cubed avocado (optional)

1 cup finely chopped dates

Caramelized onions.

Layer each component, top with caramelized onions and drizzle date dressing.

Caramelized onions: Sauté 1 diced onion in oil for about 35 min. Stir often. Add a teaspoon of brown sugar, and cook for another 5 minutes.

Pomegranate and Raspberry Glazed Trout

This recipe works on all fish types, and adjust cook time accordingly.

2 sides white trout


3 Tbsp raspberry vinegar

1 lime, juiced


Pomegranate seeds

Parsley leaves

Preheat oven to 400 degrees.

Season fish evenly with salt. Brush on the vinegar and fresh lime juice, (I use a pastry brush).

Bake for 10 minutes.

Garnish with a beautiful layer of pomegranate seeds and parsley leaves.

Maple Mediterranean Rubbed Brisket

What's Rosh Hashana without brisket?

5 lbs. Brisket

1/3 cup maple syrup

1 onion, diced

1/2 cup dry red wine

1 cup water or broth

Mediterranean Rub:

1 Tbsp kosher salt

1 tsp black pepper

1 tsp dried parsley

1 tsp paprika

1 tsp cumin

1 tsp granulated garlic



Defrost brisket completely and cover evenly on all sides with spice rub. Let it sit in a roasting pan for a minimum of 1 hour, or overnight in the fridge. Evenly drizzle the maple syrup over the top, letting it drip down. Add the onion, red wine and water directly to the pan. Seal tightly with foil.

Place in a 250 degree oven for 7 hours. Uncover, and cook an additional 30 minutes.

Let it rest for about 20 minutes before slicing, or refrigerate and slice once completely cold, it is much easier this way. Reheat at 300 degrees for about 30 minutes.


Rub the brisket with the above blend, and place in bag. Drizzle the maple syrup and 1/4 cup of the dry red wine. Seal and place in sous vide at 135 degrees for 52 hours. Reserve the juices for serving.

Next place the brisket, without its juices in the oven, at 250 degrees, uncovered, for 2 hours.

*If you want to skip the final oven step, higher the sous-vide temp to 155 degrees for final 6 hours of cooking time.

Let it rest for 20 minutes and slice.

Roasted Fennel and Apple with Dill + Mint Sauce

2 fennel bulbs, sliced into sticks

2 apples, peeled and sliced into sticks

Olive oil

Salt and pepper

Toss the fennel and apple with olive oil and salt and pepper. Place on a sheet pan and roast at 450 degrees for 35 minutes.

Dill and Mint Sauce:

3 scallions

1/4 cup fresh mint

1 bunch fresh dill (1/2 cup - 3/4 cup)

1 lemon, juiced

1 tbsp nutritional yeast

1 tsp salt

1/4 cup olive oil

Blend in a food processor, slowly drizzling in the olive oil at the end.

Cauliflower and Tomato with Crispy Garlic Crumb

1 large head cauliflower

10 oz colorful cherry tomato medley

olive oil

salt and pepper

Break the cauliflower head down into florets, and place on sheet pan with cherry tomatoes. Season with olive oil, salt and pepper.

Roast at 450 degrees for 40 minutes. Until deeply roasted.

Crispy Garlic Crumb:

This really seals off the dish with beautiful texture and flavor.

3 garlic cloves, minced

2 tbsp oil

1/2 cup panko crumbs

1 tsp salt

Combine in a frying pan, and toast at medium heat, stirring often, to get a golden brown crunch.

Arrange the cauliflower and tomato in a serving dish, and garnish with crispy garlic crumb.

Traditional Honey Cake

Also known as Mom's honey cake. Mom uses tea (always did!) instead of coffee, its a lighter, fruity flavored cake rather than the classic dark loaf with coffee. Play with the tea flavors, you can use apple cinnamon, or fruity tea.

Yields 1 loaf:

2 eggs

1/2 cup sugar

1/2 cup oil

3/4 cup honey

1 1/2 cups flour

1 1/2 tsp baking powder

1 tsp pumpkin pie spice

1/2 cup brewed tea or coffee

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.

You can have a great time with the garnishes if you want... think whip cream and figs and/or cinnamon sticks...

Warm Honey Graham Crunch and Vanilla Ice Cream

Vanilla Ice cream

Warm Honey Graham Crunch Topping: (4 servings)

4 graham crackers

1/4 cup brown sugar

2 Tbsp oil

1 tsp vanilla

Sprinkle cinnamon

Preheat oven to 350 degrees.

Crumble the graham crackers or process them for a more even crunch. Mix in all the ingredients in an oiled baking dish, and bake for 12 - 15 minutes. Serve warm over a scoop of ice cream, or cold!


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