Rosh Hashanah

Rosh Hashana Menu 5780/2019

by Linda Capeloto Sendowski on September 22, 2019

Rosh Hashana 2019, 5780

I am having a hard time accepting the fact that Summer 2019 is drawing to a close and Rosh Hashana will be upon us in a couple of weeks.  Here in Los Angeles, the usual September heat wave has begun although late at night there is a hint of coolness in the air, a harbinger of fall.

I have been diligently searching the farmers markets to find newly harvested apples.  So far I have been successful in my search for New Medjool Dates, a delicious mouthful of creamy, intensely sweet and sticky goodness.  Last week I found large, very fresh green leeks for my kuftes de prassa as well as many kinds of honey, including the rare avocado honey.  Did you know that every kind of honey, i.e. Sage, Wildflower, Orange Blossom, has a different taste depending on which kind of tree orchard the bees were in.  One stall in the market had newly dried Black Eyed Peas for sale so I bought those as well.  No luck on Pomegranates yet, though they should be harvested any minute now.  I wish I had enough space in my city garden to plant a pomegranate tree. As you know I pursue all of these specific foods in order to fill my menu with the Simanim (Yehi Ratzones) or foods we say blessings on for the New  Year. [click to continue…]

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New Fruit Salad

October 7, 2015
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Every year on the second night of Rosh Hashanah we make a blessing on a new fruit.  Years ago it was easy to find something new

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Spinach and Beet Green Rosh Hashanah Muffins

September 29, 2015

Every year as Rosh Hashanah looms large it is time to put my creative hat on and revive interest in the Simanim foods or traditional blessed foods.  I revive the Simanim by

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Prassa Quajado, Leek and Potato Bake

September 11, 2015
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Last week I was preparing to fry about 6-7 dozen Kuftes De Prassa for Rosh Hashanah.  I usually calculate about 4 large prassa, leeks

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Rosh Hashanah begins September 13th 2015 at sundown or 1st of Tishrei 5776.

September 4, 2015
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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 […]

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