Feast for the New Year - Rosh Hashana Recipes

by Lisa Schweitzer, Posted Sep 18th 2009 @ 4:00PM

Photo: joshbousel Flickr.

Tonight marks the beginning of the Jewish new year -- Rosh Hashana -- and with that, a whole new cycle of holidays and special meals to go with it (in case you need another reason to justify that trip to Whole Foods).

This celebration involves quite a few riffs on the ever-popular salty-sweet flavor pairing. The sweetness in honey, apples, pomegranates and dates are added to many Rosh Hashana dishes and is often offset by the rich, savory taste of brisket or chicken.

It's tradition to begin ringing in Rosh Hashana with sliced apples and honey -- like a toast to a sweet new year. No recipe needed here, just hit up your farmer's market for some tart, crisp apples (try Macoun) and local honey.

Your next stop should be the bakery, where there may be many challah options, or just one, depending on where you live. If you can find it, make the meal even more special with a round challah (to remind everyone of the cycle of the year) studded with raisins. Of course, for the ambitious, you can always bake your own.

On to the main event -- a brisket with all the trimmings (carrots, onions) is always a crowd pleaser. An added bonus: It cooks long and slow, leaving you time to focus on the sides and dessert and getting the rest of the house ready for guests. Serve it with a simple green vegetable, such as string beans or broccoli blanched in salted, boiling water for two minutes, then quickly sauteed in olive oil and seasoned with sea salt and freshly ground pepper.

What would a holiday meal be without a savory, fried indulgence? Balance out the healthy vegetables with a pile of golden potato latkes. They're a bit time-consuming, but really worth the sweat (from the frying) and tears (from the onions). You can always make them earlier in the day and then crisp them up in the oven before serving. And don't forget applesauce for dipping!

Close the meal with another touch of honey -- a traditional honey cake. If you're not kosher or averse to dairy, then top the cake with a dollop of crème fraîche. It's a slightly tart and creamy foil for the sweetness and it makes almost any dish better.

Filed Under: Ingredients, Holidays
Tags: beef, brisket, challah, comfort food, dinner, fall, jewish holidays, JewishHolidays, latkes, potato latkes, potato pancakes, PotatoLatkes, PotatoPancakes, rosh hashanah, RoshHashanah