Rosh Hashanah is a little over a week away, and I’m planning my menu. It’s different this year for a couple of reasons – first, we are home and not having guests (Covid-19 rules). Second, the first day of Rosh Hashanah is Shabbat. And third, no more going to five stores in search of that elusive swiss chard or shehechiyanu fruit (again, Covid rules). Two stores (kosher for meat and general for other things) and what we can find is what we’ll have.
We are Sefardi, and at night, our meals have a lot of simanim, or “symbols,” (see this post about some of the simanim and what they mean). Some of the common ones are challah, honey, carrots, beets, and fish, but there are a lot more for us! Here’s my plan, including links to the recipes:
- Round challah with honey (check out this quick round braid tutorial)
- Sauteed swiss chard (I do it like this)
- Leek patties
- Squash mini muffins (or try squash tartlets or squash soup)
- Banana
- Dates (Plain, although I’ve done a rice recipe that was a hit in the past)
- Pomegranate (We’re eating it plain, or try a salsa)
- Black eyed pea / Lubiya relish
- Apples with honey (yes, there are six kinds of honey sitting in the pantry. We have some gourmet honey tasters here.)
- Gummy Fish (I used to do a real fish, but succumbed to this a few years ago. It’s so much easier, and people actually eat them!)
Main dishes: Brown sugar rubbed chicken one night, Lamb kabobs the next (backup is a roast, depending on what’s available for meat.)
Honey cupcakes, caramel apple snickerdoodles (recipe coming Sunday!), marshmallow bees, something else good? Dessert is my favorite to make!
Second Night Shehechiyanu special fruit.
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Lunches are going to be sushi (by request of the kids!) and soft pretzels for day two. There really is nothing quite like fresh bread hot from the oven, and we have been taking advantage of the slower second days to make a soft pretzel feast! 😉
I know it sounds like a lot, but it always is when there are so many symbolic foods. I’m not making many things that aren’t simanim to minimize what I can, and we’re sticking with a few things I know people around here will like and trying new recipes, too.
I made apple jello “shots” one year, and that was fun! Or maybe I’ll make that apple rose I’ve seen going around.
What are you making?
