What to serve for Rosh Hashanah 2023?

While it's not the earliest possible recorded date this year (Sept 5, most recently in 2013), Rosh Hashanah will be here soon.

Planning for (at least) one meal where there will be vegetarians and I'm thinking of making a tried and true roasted cauliflower as a main dish. Other vegetable main dishes you've made and liked?

Here's one link for cauliflower roast, another for vegan thanksgiving dishes (also fall-based so suitable for Rosh Hashanah).
https://food52.com/recipes...

https://food52.com/blog...

For omnivore meals, thinking of repeating a brisket recipe from Texas I liked, which used red wine and honey. Various traditional sides (round challah, potato kugel) and a few vegetables. Again, what are you serving or thinking of serving?
Augustusranch.com/blogs/recipes/red-wine-and-honey-braised-brisket

Nancy
  • Posted by: Nancy
  • September 3, 2023
  • 1526 views
  • 17 Comments

17 Comments

Nicole D. September 11, 2023
We compiled a few recipes today for more inspiration -- and linked to this discussion. Thank you for raising it here! https://food52.com/blog/28256-recipe-ideas-for-rosh-hashanah
 
Nancy September 13, 2023
Nicole & Anabelle Doliner (who wrote the article) - thanks for assembling all these recipes and giving us the link,
Nancy
 
Baguette &. September 10, 2023
I like to start with a Waldorf salady kind of thing to build on the apples theme. Serve them in radicchio cups or endive boats for extra crunch. As for a veggie main, I recently tried this mushroom protein steak — Meati brand — that my husband and I both thought tasted like pot roast. I wondered what giving it a brisket treatment would be like. Speaking of mushrooms, one year I did a mushroom farro salad from this site.
 
Nancy September 10, 2023
Baguette & Beurre -
Thanks for your suggestions - New to me and maybe to others!
 
drbabs September 7, 2023
Thanks for starting this conversation, Nancy! I need to start planning this, too. I’m loving the idea of the beef tagline that creamtea suggested, and roast cauliflower is always a showstopper. It’s not really substantial enough for a meal imho. Maybe serve it on a bed of spiced lentils?

This is the apple cake that I usually serve for RH: https://food52.com/recipes/23785-cinnamon-honey-apple-cake
 
Nancy September 7, 2023
Hello dr babs -

Enjoy your planning and your R”H dinners!

You’re right about (plain) roast cauliflower not substantial enough as a main, and for the good idea of lentils (for futures or variations.

For now, I think I’ll stay with the protein boost of tahini and pistachios as toppings in the linked recipe.
 
drbabs September 7, 2023
Yes, that does sound delicious.
 
Nancy September 9, 2023
PS
Your apple honey cake looks delicious!
 
drbabs September 9, 2023
Thanks!
 
creamtea September 4, 2023
For a R"H meat meal, I often make a Moroccan beef tagine from Paula Wolfert's Couscous and Other Good Food from Morocco. It contains prunes, cinnamon, herbs, and as a garnish over all, sauteéd apple wedges glazed with honey. It's really delicious, and the apple and honey additions are appropriate for R"H. I may adapt it for use with a cut of brisket. Another idea I'm thinking about is a Persian lamb shoulder roast I saw today in Persiana by Sabrina Ghayour. Your idea of cauliflower for vegan guests is a good one. I would make extra so those eating meat can have it as a side. If I don't do the sweet main dishes mentioned above, I might consider a Persian cherry and saffron rice with a more savory main.
Will be making my yudane (tangzhong) challah this week and will freeze the dough. Dessert may be honey-orange cake (my mother's recipe, here on the site) or apple pie with a crumb topping.
 
Nicole D. September 5, 2023
Hi Creamtea! All of these sound delicious. I tried searching for your mom's honey-orange cake recipe and couldn't find it -- do you have the link?
 
creamtea September 5, 2023
Hi Nicole! Here it is. It is a traditional honey cake with a hint of orange. https://food52.com/recipes/25363-gentle-orange-scented-gingered-honey-cake
 
Nancy September 5, 2023
creamtea - thanks for all your ideas.
I know and have cooked from Paula Wolfert's books, but not the Persiana by Sabrina Ghayour. I will look at that for later in the fall.

If you're cooking Persian, you might also want to look at Kurdish dishes (which overlap with Persian) and have wonderful flavors. (Silk Road influence?)

Last, thanks for the reminder about cooking enough of the vegan main, so that everyone can have some, not just the vegans.
 
Karen D. September 6, 2023
That tagine has been on my "to make list" for almost 50 years. Never thought if it for the holidays. It's too late for this year - I'm already committed to Syrian Apricot Meatballs (A Fistful of Lentils) but next year...
 
drbabs September 10, 2023
Do you have the recipe for the yudane challah?
 
Nancy September 11, 2023
Sorry, didn’t find one here on food52 and (though a regular bread maker) haven’t tried it myself. A web search turns up lots of recipes, some recommended and some reporting results that are too soft or spongy. Descriptions vary, but speculate some trouble in developing gluten. Have you already tried this method, and if yes- what results?
 
drbabs September 12, 2023
I didn’t either, thanks. That’s why I asked creamtea. I was just curious about using the tangzhong method for challah. I’ll probably stick to the tried and true. It would be risky to do otherwise. It has been over 100 degrees here (Austin) ever day since June and I’m out of the habit of baking.
 
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