Everyone has their own minhag, or tradition, for a high holiday feast. What favorite foods do you enjoy to ring in the Jewish new year, Rosh Hashanah? For many, the two-day festival’s culinary delights aren’t limited to apples, honey and round challah (though, I admit, these are some of my favorite gastronomic traditions).
I also look forward hearty meat or chicken dishes, such as seven-hour braised brisket, served alongside seasonal vegetables and salads, like a a big bowl roasted zucchini with fresh basil. Of course, a decadent and fabulous dessert must (always, always!) make an appearance. Usually, our family enjoys an apple cake or lekach (honey cake), but this year I am considering throwing something glacé, rich and chocolatey into the mix – for an extra sweet new year, if no other reason! Almost flourless, fudgey brownies, studded with salty, crunchy pecans and rich, dark chocolate morsels are a consistent favorite of family, friends – and me. Leftover brownies freeze beautifully. Unfortunately, this method of preservations has not prevented a certain Kitchen Goddess from her nightly brownie à la mode.
Featured below are three recipes that are tried-and-true. They are straightforward and comforting – yet upscale and sure to impress your guests. As always, each dish is approached by my little munchkins, who have the most “discerning” and “refined” palettes – and are never, ever picky.
Read: My kids know what they like and what they don’t – and may be a little picky… just sometimes. B’tayavon!
Enjoy past and present Curls and Carrots recipes via the New Mexico Jewish Link publication.
Serves 4-6. Feel free to double recipe for a crowd.
Recipe inspired by the American Pi: Recipes from Atlanta’s Paideia School Cookbook
2 Tablespoons garlic-infused olive oil
2 Tablespoons butter or Earth Balance (dairy-free) Buttery Sticks
3 medium zucchini, cut into one-inch slices
1 pound baby portabella mushrooms, quartered
1/2 cup freshly chopped basil
1/2 cup freshly grated parmesan, about 2 ounces (optional)
salt and pepper, to taste
Seven Hour Braised Brisket
Loosely based on Patricia Wells’ recipe for “Seven Hour Leg of Lamb”
6 medium yellow onions, quartered
6 carrots, peeled and quartered
1 whole head of garlic, about ten cloves, peeled and halved
6 bay leaves
1 bunch of fresh thyme
1 bunch fresh oregano
1 bunch fresh rosemary
2, 3-pound each brisket, chuck or beef tender fillets
2, standard 750 mL bottles of dry white wine, such as pinot grigio
5 pounds large, red potatoes, quartered
5 large heirloom tomatoes, chopped into large chunks.
Salt and pepper, to taste
Fresh, chopped parsley or chives (optional)
Almost Flourless Brownies
Makes 24-32 squares.
These elegant brownies are inspired by Katharine Hepburn’s original recipe.
4 ounces, one entire package, unsweetened chocolate, chopped
2 sticks salted butter or Earth Balance (dairy-free) Buttery Sticks
2 teaspoons pure vanilla extract
2 cups white, granulated sugar
4 large eggs
2 Tablespoons espresso or very strong coffee
2 Tablespoons unsweetened cocoa powder
2 cups roasted Georgia pecans, chopped
2 cups 60% dark chocolate chips
1/2 cup all-purpose flour, sifted
1/2 teaspoon salt
©Shanna Koenigsdorf Ward, shannaward.com (2013-2014), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.