Rosh Hashanah Dinner: What To Make

By: Afi Esters

Break Studios Contributing Writer

Often as the new year arrives for those of the Jewish faith it is time to figure out the Rosh Hashanah dinner: what to make? It is a time for family, friends, and strangers to gather together in thanks and celebrate a new beginning. Rosh Hashanah dinner is full of symbolism. The foods that are chosen play an important part in the rest of the year.

Brisket. The centerpiece of a good Rosh Hashanah dinner, brisket braised long and slow in the over with carrots, onions, and garlic. Serve thinly sliced and enjoy as it melts in your mouth. Make it the day before allowing the flavors to meld.
Whole Baked Fish. Take a whole fish such as a red snapped, stuff with lemons and herbs and bake until flaky. The fish represents abundance and as it is served whole so that one can lead like the head and not the tail.
Round Apple and Honey Challah. The roundness is for a perfect New Year, apples and honey make the year especially sweet.
Stuffed Cabbage. Chopped beef, rice, and spices rolled in cabbage leaves, are left to simmer in a savory sauce until tender. How great is that for Rosh Hashanah dinner.
Chicken Soup. A Classic. Succulent chicken cooked in a tasty broth with root vegetables and noodles. Not only is it great for cold, this is he soup that screams home.
Sweet Noodle Kugel. Who can resist a Rosh Hashanah dinner staple like kugel? In this recipe boodles are buttered and mixed with cinnamon, eggs, vanilla, and cream cheese and then baked.
Tzimmes. Take carrots, apples, sweet potatoes, honey and spices. Layer them in a casserole dish and steam until the scent envelopes your space and ingredients are tender.
Brown Rice Pilaf. Rice is cooked with fragrant herbs, vegetables, and nuts. A perfect complement to the braised brisket.
Garlicky Spinach. This recipe can be made with fresh or frozen spinach. Saute spinach with garlic and top with toasted slivered almonds. Spinach represents an abundance of produce for the year.
Chopped Liver. The phrase’ What am I, chopped liver?’ should be responded to with a ‘Yes and you’re delicious’. This dish is underappreciated and may only be brought out for the holidays. Sauteed in schmaltz with onions and seasoned to taste, chicken livers are placed in a food processor and pulse until it becomes a paste. Great spread on crackers and dry toast.