Yesterday was a feast and today is a fast, that is the Jewish calendar for you. Well, while the New Year is over it was very nice while it lasted. And now I have a little bit of time to write about the food.
So, the first on the menu we had Challas. We make them in the spiral shape for New Year to symbolise our assent to the higher levels. I also add strong buckwheat honey and raisins for added sweetness.
There are a lot of different customs regarding what kind of food one eats on Rosh Hashana (and even more about which foods we do not eat). We try to avoid anything that is bitter or sour and add extra sweetness to all our food. You can see where this is kids’ favorite meals.
After the Challah we dipped the apple in the honey and wished each other a sweet year.
Then we had fish. Including famous fish heads. Trust me it is not as bad as it sounds, also I must admit that I try to avoid looking my fish in the eye. We eat the heads so the next year we will be “in the head and not in the tail”. Salmon heads are large, so we all got a bit from them.
After the fish some clear chicken soup. I love soup with a lot of veggies swimming in it. Unfortunately the kids will not touch it.
Then came the chicken. I simply staffed it with apples and rubbed honey over it. Then roasted in the slow oven. With chicken we had our carrot candy – much beloved by my kids. I have also made brisket with raisins.
We ended our meal with pomegranate. And of course honey cake.
Here are some recipes from this menu:
Peel and cut in half about 10 medium carrots, 4-5 small beets, 1 celeriac.
Cook in a large pot, on a medium flame, with a mixture of 3/4 half water to 1/4 grape juice for one hour.
If you have the salmon heads – cut out the gills, yes it is OK to curse while you do that.
Put the heads in the pot, turn down the fire and barely simmer it for 20-30 minutes depending on size.
Carefully remove the heads. add skinless files and cook for no more than 10 minutes.
Turn off the flame, let the fish rest for about 5-10 more minutes, remove the fish from the pot.
The leftover broth is very good and makes a wonderful before holiday meal.
You will need:
About 10 medium carrots, peeled
Honey – we like strong buckwheat honey.
Diffuser is very helpful.
Patience is necessary, this is not a quick recipe, or the one that can be left unattended.
Thinly slice carrots. Put them in the dry skillet without any oil. Add about 2-3 tablespoons of water . Cover the skillet and let the carrots cook slightly. Open the cover and let most of the moisture evaporate, move the carrots around so they do not stick. When the liquid is almost gone start adding honey. Add about a quarter cup and let it get absorbed. Keep stirring the carrots, if you stop – they will burn. Keep adding more honey until carrots start looking translucent. Move them while they are hot to the serving dish and let them cool.
Sorry, my recipes are not very exact. But that is the way I cook.