Rosh Hashana Menu 5785!! 2024!
As we usher in Rosh Hashana, a whole new year, we gather with love, tradition, and delicious dishes to celebrate the sweetness of the days ahead. Here’s to new beginnings, cherished moments, good news and the strength of our people.
May the year 5785 be filled with joy, peace, and prosperity for all.
Shanah Tovah U’Metukah! 🎉🍎
Am Yisrael Chai!
-Mushky
Fizzy Apple Cocktail
5 oz Martinelli apple cider
2 oz vodka
Garnish with ice, apple slices
Traditional Round Challahs topped with pearl sugar
https://amzn.to/4epT0GI awesome pearl sugar!
Whipped Honey Tahini and Pistachios
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)
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.
Garnish with pistachio and toasted sesame seeds.
Boston lettuce, apple, jicama and beet salad
Boston lettuce
1 apple, diced
½ jicama, diced
2 cooked beets, diced
Candied pecans
Dressing:
2 tbsp sesame oil
2 tbsp mayonnaise
2 tbsp rice vinegar
2 garlic cloves
2 tsp salt
Blend.
Date, leek and spinach salad
Salad:
Spinach
Sliced cherry tomatoes,
Cubed avocado (optional)
1 cup finely chopped dates
2 leeks, thinly sliced
Date dressing:
1 cup oil
1/2 cup apple cider vinegar
1 tsp mustard
4 whole pitted dates (large or 6 smaller dates)
Salt and pepper
Blend.
Layer each component, top with caramelized leek and drizzle date dressing.
Caramelized leek:
Trim and thinly slice the leeks, place in a small saute pan with 2 tbsp oil. Cook on medium mixing the leek for 1 minute, then reduce the heat to low and saute until caramelized, approximately 15-25 minutes.
Ruhama’s Moroccan Carrot Salmon
Recipe:
Ingredients-
1 whole salmon fillet (around 2.5 pounds)
1 sweet onion, sliced
7 carrots, peeled and cut to halves and then cut to thin sticks
4 slices of lemon without the seeds
Handful of chopped cilantro
Seasoning ingredients-
5 tablespoons of olive oil
1 teaspoon of salt
1 teaspoon of paprika
1 teaspoon of Ras el Hanut spice
1 tablespoon of honey
1 teaspoon of Dijon mustard
1 teaspoon of soy sauce
2 minced garlic cloves
Juice from 1 lemon
Put all the ingredients in a small bowl and mix it well.
Garnish- Chopped cilantro and flaky salt
Method-
1. Preheat the oven to 420F/220C.
2. Place the salmon on a baking pan with parchment paper.
3. Arrange all the onions, carrots, and lemon slices around the fish.
4. Pour the dressing on top of the fish and the veggies. Spread it evenly.
5. Add chopped cilantro on top of the vegetables.
6. Bake it on 420F for 20-25 minutes.
7. Transfer to convection broil on 450F for 5 minutes to get a nice golden brown color.
8. Garnish with chopped cilantro and some flaky salt.
Enjoy! Ruhama🤍
Coffee BBQ Roasted Brisket
5 lbs brisket
Coffee BBQ rub blend:
2 tbsp coffee grains
2 tbsp brown sugar
Sprinkle of salt, pepper, paprika, garlic, onion, cumin, cayenne
1 cup wine
1 cup stock or water
1 large onion, sliced
Rub the brisket very well on all sides with coffee rub, place in roasting pan with wine, water and onion. Cover and roast at 250 degrees for 8 hours.
Cool down completely, refrigerate and slice against the grain.
Eggplant with Pomegranate and Mint Sauce
3 eggplants, cut into thick wedges
Oil
Salt
Pomegranate Seeds
Fresh chopped mint for garnish
Mint Sauce
¼ cup mint leaves
¼ cup olive oil
2 garlic cloves
1 tsp salt
1 tbsp honey
1 tbsp soy sauce
Preheat oven to 400 degrees. Mix eggplant wedges with lots of oil and salt, roast skin side up until very soft.
Blend mint sauce, combine with eggplant and garnish with pomegranate seeds and fresh mint.
Crispy Rice and Tomato & Dill
3 cups of cooked rice
1 tbsp miso
2 tbsp rice vinegar
2 tomatoes diced
½ fresh chopped dill
2 tsp salt
2 tbsp oil
Combine all the ingredients well, and spread onto a sheet pan, bake at 475 degrees for 30 minutes, mixing well, and breaking through any clumps to crisp up evenly.
Classic Honey Cake
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 in 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!)
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.
Mini Carrot Cake with Frosting
I'll be using these to serve them- https://amzn.to/3BqUSk0
2 cups flour
2 tsp baking soda
1/2 tsp salt
1 ½ tsp ground cinnamon
1 ¼ cups oil
1 cup granulated sugar
1 cup brown sugar
1 tsp vanilla extract
4 eggs
3 cups grated peeled carrots, 5 to 6 medium carrots
Combine the flour until the eggs, mixing well, stir in the carrots. Divide into greased cupcake holders or baking pan, and bake at 350 degrees, start with 20 minutes for the minis, 30 minutes for regular cake size.
I will be using bought cream cheese frosting… cause… chag sameach!
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