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JewliciousEats: Rosh HaShana Recipe Roundup 5779

The Days of Awe approach for Rosh Hashana 5779, and as is the custom, many media site have posted exciting recipes for the Jewish New Year.

As is our custom, we begin with the lodestar – the Queen – of Jewish Recipes: Joan Nathan.

Priya Krishna writing in The New York Times refers to Ms. Nathan. In Matzo Balls and Chiles? It’s Rosh Hashana With the Flavors of Mexico chef Fany Gerson’s combined the holidays and her heritage in Mexico City. Chef Gerson operates La Newyorkina and Dough (a doughnut business) in New York City. Fany Gerson’s Ukranian Jewish grandparents in Mexico City laced the challot with Mexican cinnamon and tart apples, and filled their matzo balls and gefilte fish with herbs and onions, and guajillo pepper sauce, respectively. People pant for her cherry chipotle rugelach.
She will host a big Rosh Hashana dinner at Casa Pública in Williamsburg, Brooklyn, where her husband, Daniel Ortiz de Montellano, is an owner.

Shared recipes are for
Matzo Ball Soup a la Mexicana with broth green chiles, cilantro garlic, onions, herbs, avocado and lime;
Roast Chicken With Apricot Glaze with apricot jam and garlic (and butter for those who do not follow the laws of kashrut during the High Holy Days); and
Honey Ice Cream with ground red chiles, puffed amaranth, pequín, and mango.

You can also read it in The Toronto Star

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Susan Barocas writes about Greece and Rosh Hashanah in today’s Washington Post.. In For this Greek immigrant, Jewish New Year brings back sweet memories — and foods — of home we meet Paulette Nehama (born Paulette Mourtzoukos in Volos) with her biscottakia me amygdala, or paximadakia, or biscotti with almonds. Volos is between Athens and Salonika/Thessaloniki. We wish her and her family a “chronia polla, kai kali chronia,” or “many years and good years.”

Shared recipes are for
Biscotti With Almonds (Paximadakia)
and
Apple Spoon Preserves (Mylo Tou Koutalou)
and
Easy Kadaifi with Walnut and Almonds

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Did I mention the word lodestar?

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Joan Elovitz Kazan in the Milwaukee Journal-Sentinel interviews younger Jewish families about their new recipes. In “Young Jewish cooks revamp Rosh Hashanah menus,” recipes are shared from Jodie Honigman and Dan Fleischman – both vegeterian – for

Squash, Leek, and Chickpea Rosh Hashanah Soup
Turkish Bourekas (Turnovers) with a Turkish eggplant and tomato filling
Honey Cake with Cherries from the Beth Israel cookbook
Marmalade Roasted Chicken with Potatoes
Roasted Beet Salad with Ginger and Garlic Vinaigrette
Whole-Grain Sunken Peach and Raspberry Cake

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The JACKSON HOLE WYOMING NEWS AND GUIDE shares a round challah recipe with some information on religious services in the area.

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Stephen Fries in the NEW HAVEN REGISTER of Gateway Community College shares recipes for
Tzimmis Purée
and
Apple, Squash, And Brussels Sprout Salad

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The Chicago Tribune published a story by Peggy Wolf, titled Savoring Old World cookies rich with nuts and dates for Rosh Hashana. She includes a recipe for Sfratti, from Pitigliano, Italy, which are symbolic of the sticks that messengers in the 17th century used to beat on the doors of Jews to order them to leave the town. YIKES. What a lovely New Year memory.

Also included are recipes for
Ma’amoul
and
Duvshanyot, round iced cookies

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Debbie Arrington in The Sacramento Bee, Columbus Dispatch, and other GateHouse sites shares Honey treats abound during Rosh Hashanah, marking Jewish New Year with recipes for
a Honey Challah
and
a Honey Cake

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FAYE LEVY AND YAKIR LEVY for the OC REGISTER in Orange County / Southern California, where many Persian Jews settled, share recipes for “Middle Eastern meat and fruit stews for the Jewish New Year.” Recipes shared includes ones for

CHICKEN WITH POMEGRANATES AND WALUTS

BEEF WITH WALNUTS AND DARK RAISINS AND BARBERRIES

LAMB WITH TOASTED ALMONDS AND POMEGRANATE MOLASSES

and

SIMPLE COOKED BASMATI RICE

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Molly Adams for the Press Herald reports on Paola Gavin’s cookbook (Jewish Vegetarian Cooking) and Hazana’s Jewish vegetarian recipes

She shares a recipe for
ALMOND SPONGE CAKE (BOKA DI DAMA)

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Caron Golden for the San Diego Union Tribune Eastern European dishes shape Jewish New Year observances share recipes for

Evie’s Stuffed Cabbage Rolls
Evie’s Chicken Soup
Evie’s Matzo Balls (Knaidlach in Yiddish)
Nana’s Noodle (Lokshen) Kugel

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The Boston Globe Sheryl Julian shares a recipe: For Rosh Hashana, chicken roasted on tsimmes

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Miriam Rubin shares a story in the Pittsburgh Post-Gazette Celebrate Rosh Hashana with sweet fruits of late summer. Recipes are for

Pear Cake with Pear Topping
Many Fruit Crisp by author Yossy Arefi
Moroccan Beet and Orange Salad
Tabbouleh With Apples, Walnuts and Pomegranates
Green Matbucha
Smoky Sweet Potato Hummus

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Florence Fabricant for shares a story on Alessandra Altieri Lopez’s HONEY CAKE for Bouchon Bakery

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BOULDER JEWISH NEWS shares a recipe for an essential Rosh Hashanah Apple Cake

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Rochel Leah Goldblatt writing for LoHud in the NYC suburban Lower Hudson River Valley interviews some Jewish women in Rockland County, NY as they prepare for the holidays…

and in the FORWARD SHira Feder shares recipes with a modern twist for its registered readers.

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BerekleySide in Northern California highlights over half a dozen challahs and cakes for the Jewish New Year. You can find them by scrolling down below their story on Anissa Helou’s latest cookbook, “Feast: Food of the Islamic World.”

Also featured is the RAINBOW SPRINKLE CHALLAH

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The Montreal Gazette has no recipes, nor does Toronto’s Globe and Mail. But CANADIAN JEWISH NEWS features Brisket 101 in time for Rosh Hashanah.

Also in the CJN, Sybil Kaplan discusses Rosh Hashana Food Pairing including recipes for

Tishpishti (Middle Eastern Honey-Nut Cake)

My Grandma Sade’s Teiglach

Two-Layer Apple and Honey Cake

Sybil Kaplan is a journalist, author, compiler/editor of nine kosher cookbooks, and a food writer who lives in Jerusalem, where she leads weekly walking tours of the Jewish food market, Machane Yehuda, in English.

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Vered Guttman for Haaretz features a recipe of “Apple and Honey Cake for Rosh Hashanah” Guttman shares that eating honey or sweet food on Rosh Hashanah is first mentioned in the book of Nehemiah. Meanwhile, red apples were first eaten on the holiday by the Jews of France, as mentioned in the 1208 Machzor Vitri. By the 14th century, the traditions of honey and apples combined. Rabbi Jacob Ben Asher writes in his book Orach Chayim, Manner of Life, that in Ashkenaz, Jews served “sweet apple in honey.” This lovely tradition is kept to this day, although some Sephardi communities avoid honey during the holiday and use sugar instead, perhaps for reasons of kashrut. Iraqi Jews, for example, serve apple jam that’s made with sugar.

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Conde Nast’s EPICURIOUS features several recipes for the holidays including ones for

APPLE WALNUT BUNDT CAKE
and
ORANGE SPICED RYE HONEY CAKE

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BON APPETIT features
Fenugreek for Rosh Hashanah

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The Jewish Chronicle in London features their best recipe for a honey cake. Or so they say. Or so Zelda Leon thinks, maybe.

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Julia Turshan, a Goop Paltrow collaborator, colluded with PARADE MAGAZINE – that Sunday supplement in North American newspapers on a roast chicken with leftovers.

Celebration Chicken with Sweet Potatoes and Dates

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The Sun Sentinel in South Florida features recipes from Ethel G. Hofman for a New Year’s Gazpacho as well as
MARINATED TRICOLOR CHERRY TOMATOES (Pareve)

ISRAELI BLESSING SALAD (Pareve)

POMEGRANATE CHICKEN (Meat)

ZA’ATAR SALMON IN A POUCH (Pareve)

MOROCCAN COUSCOUS WITH CURRANTS AND CARROTS (Pareve)

OMA’S NOODLES AND BLUEBERRIES (or tiny Italian Plums) (Pareve)

APPLE-WALNUT COBBLER (Pareve)

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In the Financial Times (FT) Magazine Sarit Packer and Itamar Srulovich share a creative recipe for Honey & Co’s apples stuffed with beef and walnuts — a sweet and savoury, tangy, slightly nutty and never ever boring entree. They write, “We are Jewish by birth but, in practice, we are bad, bad Jews: we don’t keep kosher, we never go to synagogue and we only ever remember a Jewish holiday when our families call to wish us a good day. Maybe worst of all, we

made our home in south London rather than north — for British Jews, this is akin to eating pork on the sabbath.”

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….. MORE COMING in the morning

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In case you are worrying about Joan Nathan, since she was only quote in The NYT this month. DON;T. Her latest esay can be found on TABLET at where she highlights MoRoccan Fish for Rosh Hashanah

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