Rosh Hashanah Menu 2014

by Linda Capeloto Sendowski on September 22, 2014

Edinburgh and Rosh HAshnah 076Oh My Gosh…it is Monday today and I have a long list, but I did want to share my menu plan for Wednesday and Thursday night’s dinners:



Pumpkin Cranberry Challah

Honey, various organic, including Avocado, Orange Blossom, Buckwheat, Wildflower

Apples, fresh, new just harvested, including Honey Crisp, Fuji, local varietals from farm markets

Five Basic Simanim for Yehi Ratzon

Leeks, Kufte de Prassa

Dates, fresh Medjool

Beets, beet green and beet mini frittatas

Squash, Pumpkin Borekas

Black Eyed Peas, Fijones

Additional Yehi Ratzon

Fish, Salmon Three Ways, Salmon with Tomato Sauce, Gravlax, Salmon Jerky

Pomegranate, use seeds as garnish and molasses as flavoring

Spinach, Persian Kookoo

Head of Fish, just for the blessing

Pastelicos for tradition


Brisket with prunes and mushrooms


Cranberry Sauce

Brussels Sprouts roasted

Colored Carrots roasted

Oven Roasted Garnet Yams


Honey Cake

Apples Cake with Caramel

Pistachio Biscotti




Thursday Night

Dinner is the only thing different:

Ribeye filet with pomegranate Shitake sauce

Roast Chicken with Pomegranate

Green beans with hazelnuts and lemon zest

Persian Rice with zereshk, orange peels, raisins and pistachios


I wish everyone a L’shana Tova, Happy and Healthy New Year, Happy Cooking and I hope this helps.






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