If you haven’t already, I recommend that everyone who cooked for Rosh Hashana take a few minutes today to sit down and make some notes. Put them in your Google calendar (or on your blog ) … so that next year, your planning will be easier and more effective.
Here are my notes on our Rosh Hashana cooking, in no particular order:
Couscous salad with dried apricots = AWESOME! My husband and my dad couldn’t stop eating this! It’s very simple and quick to put together. I doctored it up a bit (I can never leave well enough alone), adding in more nuts and dried cranberries as well, plus tons of fresh herbs and lemon juice. I’ll definitely be making this one again. Here’s where I originally posted the recipe.
Challah – I ended up loving the honey-wash I made up one night when I realized I was out of eggs. Very happy accident. I cut the honey with water and lightly brushed it on top. Yum! I also can’t tell you how happy it made me to hear from all of you who braided your challah using my easy tutorial. I’m so glad it worked for you!
Chicken soup? On Shabbat?! – In the “what was I thinking” category, I had chicken soup on the menu for Shabbat lunch. But I clearly hadn’t thought through how I was going to keep it warm. See, I wasn’t planning on using the crockpot, since my only timer would be busy with the plata. In fact, I wasn’t really planning anything. Since I’d completely MADE the soup by the time I realized all this on Wednesday, I decided to serve it for dinner on Friday night – and then use the hard-boiled eggs that were slated for dinner on Friday as deviled eggs for Shabbat lunch instead. I also dug out a salmon gefilte fish loaf from the freezer and turned it into a nut-encrusted appetizer (all hail the deep freeze!). Crisis averted, but seriously – I think I need to have my husband look over my menus from now on!
Carrot sprinkles – I made these candied carrot sprinkles for my carrot cake and they came out very cute. It wasn’t that much work, so I’d probably do it again. I had a ton left over and froze them, so I might even make the same dessert for Sukkot.
Braised leeks – O.M.G. SOOOO good. And really very simple. I am definitely making them again. And again. All you do is: Cut leeks in half – soak in cold water and rub to make sure free of dirt. Melt butter or Earth Balance margarine in a large frying pan. Sautee leeks, sprinkle with salt and pepper, then finish with a squeeze of lemon right before finished cooking. These were like CANDY.
Pomegranate London Broil – Pomegranate molasses was wonderful. I still have half a jar left, so I’ll need to find something to do with it for Sukkot. Overall effect with the London Broil was a little disappointing. Probably won’t repeat this one.
Apple butter – This was a wonderful and special treat! I’m very glad I made it. If you’d like to make some as well, just use 20-25 apples, peeled and chopped, 2 cups of sugar (could have done with less – and that was half what the recipe called for), and some spices (cinnamon, all spice, ginger, nutmeg). Cook on high for one hour, then on low for 10-11 hours. When it’s all done, I blended in the food processor for a nice and smooth consistency. I adored the butter and am thrilled to have made enough to freeze some as well.
Meat, meat, meat – By Shabbat morning, I found myself gorging on cheese sticks, I was so desperate for dairy. To go from one or two meat meals per week, to two meat meals per day for three days straight, was serious overload. As a result, I will definitely be making some lighter, dairy meals for our Sukkot yomtov.
Those are the culinary highlights from our yomtov. What about you? What were the highlights? The lowlights? What will you repeat? Any insights for Sukkot?