Menu for Rosh Hashanah Dinner

by Linda Capeloto Sendowski on September 2, 2010

Piyaz fijnes travados 062

First Night Wednesday September 8, 2010

Starters, Yehi Ratzones

Wine, see Herzog Winery, Kiddush

Wash Hands

Challah, drizzled with honey

Orange Blossom Honey, Avocado Honey, Wildflower Honey

Honey Crisp Apples (or other new apple) dipped in honey

Kufte de Prassa, leek meatballs

Spinach

Medjool Dates

Pumpkin Borekas

Fijones, Black eyed peas with short ribs

Halibut Plaki

Salad of miniature heirloom tomatoes, baby beets, pomegranate seeds, and basil 

Main Course

Spencer Roast (Prime Rib Eye Roast)

Mushroom Pomegranate sauce

Citrus Roasted Chicken

Green Apples stuffed with rice pilaf

Sweet potato (Garnet yams) and Parsnip oven baked fries

Spinach with Sultana raisins and pine nuts

Oven Roasted multi colored cauliflower

Dessert

Pink Lady Apple Cake

Honey Cake

Travados

Pistachio Biscotti

Assorted Chocolates

Berries

Coffee

Tea

Many of these recipes are available on my site under recipe index.  I wish you all Le Shanah Tova, a happy and healthy New Year

Share
Print This Print This | PDF version

{ 4 comments… read them below or add one }

Leave a Comment


(ID only. No links or "@" symbols)

 

Previous post:

Next post: