Rosh Hashana Menu Plan - 5777

Let me just give you a quick run-down of our menu for Rosh Hashana this year.  As with many holidays, this menu doesn't change all that much from year to year. You can check out one from a few year's past here.

The highlight of the menu and my favorite part is the Challah.  You can read about how I make my Yom Tov Challah here.

I'm listing all the recipes for both dinners and then for lunch that I plan on making.  They are not in any particular order as I'm not sure what I will exactly serve each day, but I know we will eat well! :)

When possible, I've tried to include any recipes from online sources (like right here on my blog or Food Network, etc.)  Thanks for checking out my blog.




Sunday/Monday Dinners

Yom Tov Spiral Challah
Apples/Honey
Mock Chopped Liver (maybe?)
Gefilte Fish
Matzo Ball Soup
Aunt Babe's Brisket
Potato Souffle with caramelized onions
Honey glazed Carrots
Sauteed Spinach with raisins
Applesauce Cake
Honey Date Cake (minus the nuts)
Cranberry Compote (again, minus the nuts)

Challah

Cranberry Compote

Potato Souffle with Caramelized Onions

Aunt Babe's Brisket

Monday Lunch

Baked Blintzes with Apple Cinnamon Filling

Carrot Souffle Kugel

Easy Veggie Kugel

Noodle Kugel

Noodle Kugel

Yom Tov Challah

Yom Tov Challah

2 pkg. yeast, 4½ tsp.
1½ c. warm water
½ c. sugar or honey
6 – 6½ c. bread flour
2 tsp. salt
½ c. oil
3 eggs + 1 for egg wash

(For Rosh Hashanah – use honey in place of sugar and 1 tsp. vanilla extract)

In the bowl of a mixer fitted with a dough hook, place the water and sprinkle with the yeast.  Mix gently until dissolved.  Add the oil, eggs, sugar  (vanilla, if using) and about half of the flour.  Blend on low until well combined.  Add the salt and continue slowly adding flour to the dough until it begins to pull away from the sides and form a ball.  Knead the dough in the mixer or by hand for another 5-10 minutes adding any remaining flour, if needed.  Place the dough in a large, oiled bowl and cover with plastic wrap.  Allow to rise for 1 to 2 hours.  Alternatively, the dough can be placed in a large container with a cover and placed in the fridge overnight.  To form the loaves, divide the dough into 2-3 pieces.  Roll the lengths into long ropes (about 18" long).  Holding one end, wrap the rope around in a spiral. tucking the end under the loaf.   Place loaves on lined baking sheet.  Brush with egg and sprinkle with poppy or sesame seeds or with a streusel topping*(see below).  Allow to rise a second time for about 20 - 30 minutes.  Preheat the oven.  Bake for 40- 45 minutes at 350˚F.  Allow the loaves to cool on a rack.

If adding raisins, flatten out the lengths of dough before shaping in to ropes, add the raisins and roll back into ropes.  Also, chopped apple can be added in the same way.

*Streusel Topping:
Mix equal parts Sugar, brown sugar, flour, a good sprinkle of cinnamon and just enough oil to make a crumbly topping.

Makes 2 large loaves.  Can make 3 smaller loaves, only bake 35-40 minutes.

Purim Wrap-up

Gingerbread Hamentaschen

I wanted to post some pictures of  the treats we made and sent out last week for Purim.  I tried out a few new recipes this year to mix things up a bit.  First, I made gingerbread hamentaschen.  I used a basic gingerbread dough added a bit of apple butter for the filling and finished them with a bit of royal icing drizzle. The kids loved these and I will definitely make them again.  I think they love anything with a drizzle of icing.  A few of them didn't stay closed through the baking, so I don't know if they needed a bit more flour or just more pinching to stay closed.

Blondies

Another new-ish recipe was for the blondies.  I have made the Pioneer Woman's recipe for "Knock-you-naked" brownies a few times.  I thought I would run with the idea.  I used a box of vanilla cake mix (actually the valentine's one), omitted the nuts to the batter, and added white chocolate chips and shredded coconut for the center.  Another keeper of a recipe and super easy!

Chocolate pretzel candy

Last new recipe which is not really a recipe at all.  Something I saw while scrolling pinterest one day and thought "that looks good".  Little pretzel squares topped with chocolate hearts placed in a low oven (200 F) for 8-10 minutes.  Remove and top with an M&M.  Let cool (that's the hard part!).

Pumpkin Bread

I also made pumpkin bread.  Yes, with more royal icing on top  :)

Brownie covered oreos

This is an old picture, but I also made brownie covered oreos from this recipe.

And of course the star of the show was the Hamentaschen.

Packages getting ready

And the kids really enjoyed helping make the baskets inside.  I saw the idea here.

After all the baking and packing, I decided to get a bit festive with my Challah for the week, too.

Shlissel Challah or sea creature?...you decide

  This is the Shlissel (key-shaped) Challah I made last Friday.  I think it looks a bit odd.  Oh, well.  Points for trying?  The kids loved it though (and the sprinkles).