top of page
  • Writer's pictureMushky

Rosh Hashana Menu of 2023 - 5784!

Happy New Year!!! Shana Tova Umetuka!





Genius Invention that I find so helpful! Candle glue!

Beautiful Taper Candles - Pro tip from Elegance Tableware- Don't light them!


Best Stain Remover


Great for individual honey cakes






Baharat and Orange Peel Challah





Baharat is a beautiful spice blend of cinnamon, cardamom, cumin, ginger and cloves. Some blends vary in actual ingredients but the cinnamon note in a challah dough is marvelous! It paired beautifully with the orange peel, and pairs well raisins as well.





3 Tbsp dry yeast

4 cups warm water

1 ½ cups sugar

2 Tbsp salt

1 cup oil

2 eggs

2 tsp baharat

¼ cup orange peel

5 lbs flour (just under, don’t put the full bag at first)


Proof yeast and 1 cup water, and a little bit of sugar. Add remaining ingredients to mixer, and combine until a smooth dough forms.

Rise for 1 hour.

Shape, egg wash and top with more baharat, and seeds of choice. I added the orange peel and burnt it :)

Bake at 350 degrees for 30-40 minutes until golden brown,






Sweet Matbucha with Eggplant


1 large onion, finely diced

1 pepper, diced

2 garlic cloves, minced

1 large eggplant, diced

1 28 oz can whole peeled tomatoes (or diced)

1 8.5 oz jar sun-dried tomatoes in oil (optional but adds huge flavor depth)

5 campari tomatoes or 1 Roma tomato, chopped

1/4 cup to 1/2 cup sugar

Oil

Salt


In a large frying pan, saute the onion in oil until nicely golden, about 15 minutes. Add pepper, garlic and eggplant and another drizzle of oil, and salt and saute for another 5 minutes. Blend the whole tomatoes with the full can of sun-dried tomatoes with oils, keeping some parts chunky. Add the mixture to the pan and the tomatoes for freshness, with another sprinkle of salt. Sprinkle 1/4 cup sugar, tasting as you go, and add if needed. Add salt to taste. Simmer this mixture on low- med heat for 1 hour. Stir it every 5 to 10 minutes. You will see the color go from bright red to a deep rich red/brown.

This dip filled a 5 cup container, definitely enough to serve 25 +.



Pomegranate and Date Salad with Orange Honey Vinaigrette





Salad:

Spinach

Shredded green cabbage

2 sliced Persian cucumbers in rounds

4 Medjool dates, chopped

Pomegranate seeds


Vinaigrette:

½ cup oil

2 Tbsp rice vinegar

1 orange, zested

1 orange, juiced

1 ½ tsp honey

1 Medjool date

Salt and pepper



Shaved Carrot and Quinoa Salad with arugula and mint





Salad:

Arugula

Shaved carrot- shave 1-2 carrots with a peeler

Cooked quinoa (1 cup quinoa, 2 cups water, for 20 min)

Fresh mint


Dressing:

½ cup oil

2 lemons, juiced

¼ cup agave

2 garlic cloves

1 Tbsp dijon mustard


Chilled cucumber and cilantro soup shooter


2 medium cucumbers, peeled, seeded and chopped

1 cup cilantro, chopped

¼ cup chopped onion

1 clove garlic, chopped

1 tbsp fresh lime juice

1 cup plain non-dairy yogurt

2 tsp honey

Salt and pepper


Chopped cilantro for garnish


Blend cucumbers until lime juice well, add yogurt, honey and salt and pepper to taste. Garnish with cilantro, serve cold.


Cauliflower mashed potatoes with leek and garlic





1 small -medium cauliflower, cut down to medium pieces

2 medium potatoes, diced

1 garlic clove

2 Tbsp almond milk

1 tsp salt

1 tsp smokey chile spice

1 tsp miso, optional


1 leek, sliced

Oil to sauté

Boil cauliflower and potatoes together in salted water for 10-15 minutes until softened. Drain and cool. Blend with garlic, almond milk, salt, smokey chile and optional miso.

Saute leek until golden, season with salt.

Top warm creme with leek, can serve family style or individually.



Sous Vide Prime Rib with sweet shallot sauce


Honey Cake with figs





I call it Mom's honey cake, and its on my menu year after year, because certain classics we don't mess with.

Actually though, its history traces back to Ottawa, Canada, (my birth place :) ) 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.


Yields 2 loaves (or 3 smaller loaf pans) :

4 eggs

1 cup sugar

1 cup oil

1 ½ cup honey

3 cups flour

3 tsp baking powder

1 tsp cinnamon

1/2 tsp allspice

1/4 tsp nutmeg

1 cup brewed tea or coffee (I used a black cherry tea here, WOW!)


Sliced figs 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 spice blend or pumpkin pie spice works too. Brew tea or coffee of choice, add to batter, mix until smooth. Grease loaf pans and fill with honey cake batter. Bake at 300 degrees for 1 hour. Garnish with figs, and dust with confectioners sugar.





Apple Cake



Tea



BONUS CONTENT!!!

Additional menus>>



Day #1


Challah

Eggplant with pom seeds

Caesar Salad

Quinoa chick pea herby salad

Fish board- lox, other fish, pickles, olives, dill sauce, G fish

Roasted cauliflower with tahini

Spinach puff pastry puffs

Cholent

Apple pie




Night #2


Challah

Whipped honey tahini and pistachios

Jicama and caramelized onion salad

Pomegranate and Date Salad with orange honey vinaigrette

Rice with mom’s crunch

Brisket or roast

Roasted apple and fennel

Chocolate mousse cups with honey cake crumb




Day #2

Challah

Hummus and wild mushrooms

Shaved Carrot and Quinoa Salad with arugula and mint

Salad with pink dressing

Fried schnitzel

Pickled brisket

Couscous with mom’s crunch

Apple cake and ice cream




Fridge Items:

New Fruits

Gefilte Fish

Pasta

Hard boiled eggs

Sliced meats

Breakfast items

Yogurts

Cheeses

Crackers



Comments


bottom of page