Rosh Hashana Menu of 2025!

Rosh Hashana Menu

Pomegranate Spritzer

Ingredients:

• 1 cup pomegranate juice

• 3 cups sparkling water

• 2 tbsp honey or simple syrup

• ½ orange, sliced into rounds

• Fresh mint, for garnish

• Optional: 2 oz vodka per glass, if you prefer a stronger drink

Directions:

1. In a pitcher, combine pomegranate juice and honey. Stir until dissolved.

2. Add sparkling water and orange slices.

3. Pour over ice, garnish with mint, and add vodka to individual glasses if desired.

Round Challah with Honey

Pomegranate- Honey Cream Spread

Ingredients:

4 oz fresh basil (Trader Joes size container)

2 cups raw cashews

2 garlic cloves

1 tbsp nutritional yeast

1 tbsp pomegranate juice or lemon juice

1 tbsp olive oil

1 tbsp honey

1 tsp salt

Directions:

1. Blend all ingredients well in a blender. Taste and add honey or salt if desired.

Roasted Carrot, Fig & Pomegranate Salad

Sweet, earthy, and bursting with simanim.

Ingredients:

• 4 medium carrots, diced

• 1 tbsp olive oil

• ½ tsp cinnamon + ½ tsp smoked paprika

• 5–6 fresh figs, quartered

• 3 cups mixed greens

• ½ cup pomegranate seeds

• ¼ cup toasted walnuts

Dressing:

• 3 tbsp olive oil

• 1 tbsp honey

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• Pinch of salt & pepper

Directions:

1. Roast carrots at 400°F with oil, cinnamon, and paprika for 35 minutes.

2. Whisk dressing until smooth.

3. Arrange greens, roasted carrots, figs, pomegranate, and walnuts. Drizzle with dressing.

Tuna Carpaccio

Showstopping, elegant, light, and colorful, so tasty.

Tortilla press: https://amzn.to/42tE2vk 

Ingredients:

• 8 oz sushi-grade tuna

• 1 tbsp olive oil

• 2 tsp lemon juice + 1 tsp zest

• 1 tbsp finely chopped herbs (parsley, dill, basil)

• Salt & pepper

Directions:

1. Place tuna between parchment sheets and gently press in a tortilla press (or under a heavy pan).

2. Transfer to a serving plate. Drizzle with olive oil and lemon juice.

3. Sprinkle with zest, herbs, salt, and pepper.

Slow-Braised Brisket with Red Wine & Root Vegetables

Tender, deeply flavorful, and perfect for make-ahead cooking.

Ingredients:

• 4–5 lb beef brisket

• 2 tbsp olive oil

• 2 onions, sliced

• 3 cloves garlic, smashed

• 2 cups carrots, parsnips & potatoes, chunked

• 2 cups beef stock

• 1 cup red wine

• 2 tbsp tomato paste

• 2 sprigs fresh thyme

• Salt & pepper

Directions:

1. Season brisket with salt and pepper; sear in hot oil until browned. Remove.

2. Sauté onions and garlic. Stir in tomato paste, then deglaze with red wine.

3. Add stock, thyme, and vegetables. Return brisket.

4. Cover and braise at 325°F (160°C) for 3–3½ hours, until fork-tender. Slice and serve with vegetables.

Wild Rice with Mushrooms, Cranberries & Mint

Ingredients:

• 1 cup wild rice blend

• 2½ cups vegetable broth

• 2 tbsp olive oil

• 8 oz mushrooms, sliced

• ½ cup dried cranberries

• 2 tbsp fresh mint, chopped

• Salt & pepper

Directions:

1. Cook wild rice in broth until tender (about 45 minutes).

2. Sauté mushrooms in olive oil until golden.

3. Toss rice with mushrooms, cranberries, and mint. Season to taste.

Honey Cake with Citrus Glaze

Moist and fragrant with a fresh citrus finish.

Love these minis for honey cake or other muffins: https://amzn.to/4gloJdK

Ingredients:

• 1½ cups flour

• 1.5 tsp baking powder + ½ tsp baking soda

• 1 tsp cinnamon + ½ tsp cloves

• 3/4 cup honey

• ½ cup sugar

• ½ cup oil

• 2 eggs

• 1 cup strong tea or coffee

Glaze: 1 cup powdered sugar + 2 tbsp orange juice

Directions:

1. Whisk honey, sugar, oil, eggs, and tea. Add flour, baking powder, soda, and spices.

2. Bake in greased loaf pan at 350°F for 45–50 minutes.

3. Cool, then drizzle with glaze.

Apple & Pear Crisp with Cinnamon Oat Topping

Ingredients:

• 3 apples + 3 pears, sliced

• 2 tbsp honey

• 1 tsp cinnamon

• ½ tsp nutmeg

Topping:

• 1 cup oats

• ½ cup flour

• ½ cup brown sugar

• ½ cup margarine or coconut oil, chilled

Directions:

1. Toss apples and pears with honey and spices. Spread in baking dish.

2. Mix topping until crumbly; sprinkle over fruit.

3. Bake at 350°F (175°C) for 35–40 minutes.

Pomegranate Sorbet

Ingredients:

• 2 cups pomegranate juice

• ½ cup sugar

• 1 tbsp lemon juice

Directions:

1. Heat juice and sugar until dissolved; stir in lemon juice.

2. Chill completely, then churn in ice cream maker or freeze, stirring every 30 min, until set.

Shana Tova U’Metuka — a good and sweet year!