2018-08-29 / Columns

The rebbitzin’s recipes: Sweet dishes for a sweet Rosh Hashanah 5779


Rosh Hashanah marks the beginning of the new Jewish year. The High Holidays are a time of reflection of the past year and charting the course for the New Year. The blasts of the Shofar serve as a wake-up call for all of us to awaken our hearts towards repentance, return to our best selves, and ask G-d for the upcoming New Year to be filled with blessings, good health and success in all of our endeavors. The RECIPE for this is actually, Teshuva, Tefillah, and Tzedakah (Repentance, Prayer and Charity), the main ingredients for our spiritual COOKBOOK!

Rosh Hashanah begins with candlelighting, prior to sundown, Sunday, Sept. 9. The two-day festival concludes Tuesday evening, Sept. 11.

On the evening of Rosh Hashanah it is customary to delight in festive meals, following the recitation of Kiddush. Two round Challahs are served with apples, dipped in honey, which are symbolic of a new sweet year. Additionally, Simanim (Ritual Foods) are served at the beginning of the meal—they are symbolic of hopes and prayers for a new sweet year. Some examples of Simanim are the following:

• Carrots—so that our merits be increased.

• The head of a fish—that we should get aHEAD in life, and not lag behind at the Tail-end.

• Gourds—that our merits be proclaimed and remembered before G-d.

• Beets—that our adversaries be removed and beaten.

On the second night of Rosh Hashanah, we recite the Shehechiyanu bracha upon a new fruit, such as a pomegranate.

Furthermore, the concluding day of repentance, Yom Kippur, the holiest day on the Jewish calendar, begins prior to sunset, Tuesday, Sept. 18, and continues through the following evening, Sept. 19. We recite Psalm, 27…” Ledovod Hashem Ori Viyishi—G-d is my light and salvation…” This is referring to G-d our “light” on Rosh Hashanah, and our “salvation,” 10 short days following, on Yom Kippur. On The High Holidays we pray for a sweet year filled with blessings for ourselves, our families, and the world generally.

We request from G-d that He forgive us for any past transgressions. Furthermore, we ask mechilla (forgiveness) from those we may have offended throughout the year during the 10 days of repentance, from Rosh Hashanah to Yom Kippur. This is our grand opportunity to reinstate SHALOM with our fellow man for any past misdeeds, as we ask G-d for a life of Shalom—Peace and blessings on Rosh Hashanah. We must utilize this time wisely!

My warmest wishes for a Ketivah Vechatima Tovah— may we be inscribed and sealed in the Book of Life in the New Year 5779, and may it be a year filled with peace and blessings, to the entire Am Yisrael, and soon witness peace in the land of Israel, speedily in our days.

L’Shanah Tovah!

5 lb. beef brisket
1 can cranberry sauce
1 bottle French dressing
1/4 cup onion soup mix
1 cup ginger ale
Preheat oven to 350°F.

Mix the above ingredients, excluding ginger ale in medium-size bowl.

Sear meat on both sides for five minutes in large skillet. Remove brisket from skillet and place into large roasting pan.

Cover with above ingredients. Cover meat with aluminum foil. Bake in oven for about 2 1/2 hours until meat is tender.

Pour ginger ale over meat and cook for an additional 20 minutes. Remove from oven and set aside to cool. Slice meat when cool.

Serves 10-12.

1 cup farro, cooked according
to package instructions
1/2 cup extra virgin olive oil
6 Tbs. soy sauce
1 red onion, peeled and minced
1/2 cup pomegranate arils
20 grapes, sliced in half
One can sliced black olives,
1/2 cup figs, chopped
1/2 cup dates, pitted, chopped
1/4 cup cilantro, chopped
6 Tbs. honey

Place all ingredients (excluding pomegranate arils and grapes) into a large container and mix together well. Marinate for several hours prior to serving.

Garnish with remaining ingredients.

Serves 8-10.

2 lb. green beans, trimmed
1/2 cup Kosher Champagne
4 TBS. olive oil
2 tsp. sea salt
4 Tbs. Pomegranate juice, reduced

Place green beans in large skillet and sauté in olive oil with salt for one minute. Immediately pour Champagne and pomegranate juice on top, boiling until a reduction is formed.

Serve immediately.

Serves 4-6.

1 package puff pastry
3 apples, cored and thinly sliced
3 pears, cored and thinly sliced

1 tsp. cinnamon
1/4 cup sugar

In a medium-size saucepan, boil apples in one cup of water for five minutes. Remove apples from water and drain. Set aside to cool. Add cinnamon and sugar, mixing together, gently. Cut puff pastry into squares approximately four inches on each side. Place 1-2 tablespoons of apple mixture. Roll a puff pastry and apple mixture. It will form a long log. Cut log into thirds. Place into muffin pans that have been coated with oil spray.

Place into a preheated oven at 375°F for 10 to 12 minutes.

Serves 10-12. 


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