I wanted to share some thoughts and my menu for this year’s celebration. It has been a very busy and fruitful summer and I hope you all enjoyed yours. With this new year we must plan for the future but we must also reflect on what transpired in our lives last year and how we affected and interacted with others. Part of planning for the coming year involves improving ourselves and our actions over last year’s behavior. Was I kind, charitable, forgiving, understanding? Did I work hard, improve myself, learn some new things, make a nice home for my family? Did I enjoy myself, was I a fun person to be with? I hope I had a positive 5775 and I for sure plan on making and presenting the new and improved me in 5776.
[1]Yesterday I was in the farm market, buying leeks, pomegranates, fresh dates for my center piece and new crop apples. I bought that beautiful hanging bunch of dates and plan to display it. the fresh dates are delicious eaten out of hand. I have begun to cook as much as I can ahead and freeze. We are a relatively small crowd this year but I want to be organized so I can enjoy the last few days of summer.
My menu for this Rosh Hashanah will be as follows:
Wine
Challah, including Saffron [2], Pumpkin [3], Raisin [4]
Pastelicos [5]
Simanim:
Honey, various flavors
Apples, new crop, local
Medjool Dates, new crop
Kufte de Prassa [6], Leeks
Fijones [7], Lubia, Black eyed Peas
Spinach and Beet Green Patties
Pumpkin Borekas [8], Squash
Fish, Salmon with Tomato [9]
Head of Fish
Pomegranate, Cucumber Pomegranate Salad
Dinner: First Night Second Night
Brisket [10] Center Filet of Prime Rib [11]
Turkey [12] Pomegranate Chicken [13]
Roasted Root Vegetables [14] Roasted colored Carrots and Cauliflower
Broccolini Braised Fennel with Mushrooms
Persian Rice Persian Rice
Dessert
Assorted Chocolates and Lokum
Apple Cake [15]
Garnet Yam Cake [16]
Peach and Blackberry Crostata [17]
French Macaron with Sorbet [18]
I wish all of my readers a happy and healthy New Year, L’ Shana Tova. Linda
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