We all pour over our wonderful cookbooks and great food bloggers’ posts searching for that ultimate combination of tastes and colors to make our Yom Tov table pop.
I’ve done my homework, and with much joy, I have a fabulous menu for you!
To start, a Sweet Carrot and Pear Soup, a luscious first course—and keep the recipe handy for next summer because it is equally yummy served cold.
Next we offer Lemon Fish Cakes, which are not only delicious but can be frozen for up to three months.
In keeping with our wishes to have a sweet New Year, our entrée is Honey Roasted Chicken with Dijon and Rosemary, and with only 15 minutes’ prep time, it’s a winner.
For sides, we stay traditional—this isn’t the time for Scotch Bonnet peppers! Our Tzimmes recipe is as easy as it is hearty, and if there are any leftovers, which is doubtful, they too can be frozen for up to three months.
And what would a Yom Tov table be without a kugel? Adapted from Busy in Brooklyn, let’s serve Bubby’s Challah Kugel, which is a great way to use up the extra challah from all these meals.
Lastly, what would Rosh Hashanah be without a scrumptious honey cake, perfect with tea, to round out our feast? Ours is so easy, it’s almost embarrassing, but I’m all about a great hack to save time in the kitchen.
Now that autumn is here, we can revel in the colors, tastes and textures of fall produce. Scoop up an armful of apples and bake a melt-in-your-mouth apple galette. Or toss together a colorful assortment of root vegetables and roast them in a warming cider sauce. The possibilities are endless, so happy cooking!
Here are two recipes to get you started; contact me for the rest of our festive meal. And from our home to yours, warm wishes for a healthy, sweet, and happy 5785, may our tefillot for the safety and security of Israel be answered, and may we hear only b’sorot tovot!
Sweet Carrot and Pear Soup
Ingredients:
- 4 tablespoons vegan butter
- 1 large onion, chopped
- 3 pounds carrots, peeled and coarsely chopped
- 4 ripe pears, peeled, cored and cut into chunks
- 1 tablespoon chopped fresh ginger
- 10 cups vegetable broth
- 4 tablespoons chopped fresh dill
- Salt and cracked black pepper to taste
- Thin pear slices and dill sprigs to garnish
Directions:
- Melt vegan butter in a soup pot over medium heat. Add onions and cook, stirring occasionally, until tender, about 5 minutes.
- Stir in carrots, pears and ginger; mix through. Add broth and bring to a boil over medium-high heat.
- Reduce heat and simmer, covered, stirring occasionally, until carrots are tender, about 30 minutes.
- Purée in pot using an immersion blender; season with salt, pepper and dill.
- Spoon into bowls and top each serving with a thin slice of pear and a dill sprig.
Makes 11 cups.
Recipe adapted from Bed Bath & Beyond recipes.
Easiest Honey Cake
Ingredients:
- 1 box Duncan Hines Spice Cake mix
- 1 teaspoon ground ginger
- 3 eggs
- 1 cup cooled brewed coffee
- ⅓ cup oil
- ¾ cup honey (buckwheat honey gives a marvelous depth of flavor)
Directions:
- Preheat oven to 350 F.
- Mix ingredients together in a bowl by mixer until everything is incorporated.
- Spray a Bundt pan with baking spray and immediately transfer the batter to the pan. (If you prefer to make a different shaped cake, see back of cake box for baking times.)
- Bake for 30 to 35 minutes, until a toothpick inserted into the cake comes out clean.
- Cool for 15 minutes on a baking rack, then loosen the edges carefully with a knife. Invert onto a large cake plate.
- Accept all compliments with a modest blush and just say, “Enjoy!”
Recipe adapted from Sara and Yossi Goldstein
Dorene Richman has taught cooking classes, written recipe columns, and was the recipe testing coordinator for the original award-winning Kosher Palate. She is a passionate cook and baker for whom cooking is therapy. For more recipes, she can be reached at [email protected]
