Rosh Hashanah Recipes


September or Tishri is arriving for Rosh Hashanah. And Jewish people are prepared to celebrate their New Year with some tasty Rosh Hashanah Recipes. Prepare tantalizing and mouthwatering dishes for Rosh Hashanah Recipes and please every one with it. Tickle taste buds of your family, friends and relatives with spicy food for the evening and have a fun filled and tasty Rosh Hashanah Celebration party.

Honey Cake

Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1 cup honey (preferably buckwheat)
  • 2/3 cup vegetable oil
  • 1/2 cup freshly brewed strong coffee, cooled
  • 2 large eggs
  • 1/4 cup packed brown sugar
  • 2 tablespoons whiskey or bourbon

Preparation
  • Put oven rack in middle position and preheat to 350F. Oil loaf pan well and dust with flour, knocking out excess.
  • Whisk together flour, cinnamon, baking soda, salt, baking powder, and ginger in a small bowl. Whisk together honey, oil, and coffee in another bowl until well combined.
  • Beat together eggs and brown sugar in a large bowl with an electric mixer at high speed 3 minutes. Reduce speed to low, then add honey mixture and whiskey and mix until blended, about 1 minute. Add flour mixture and mix until just combined. Finish mixing batter with a rubber spatula, scraping bottom of bowl.
  • Pour batter into loaf pan (batter will be thin) and bake 30 minutes. Cover top loosely with foil and continue to bake until cake begins to pull away from sides of pan and a wooden pick or skewer inserted in center comes out clean, about 30 minutes more. Cool on a rack 1 hour.
  • Run a knife around side of cake, then invert rack over pan and invert cake onto rack. Turn cake right side up and cool completely.


Honey Cake

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Traditional Chicken Soup

Ingredients
  • 2 chicken bottoms (drumstick and thigh)
  • 2 carrots
  • 2 onions
  • 3 celery stalks
  • 1 sweet potato
  • 1 zucchini
  • 6 cloves garlic
  • 1 tbsp. kosher salt, or to taste
  • 12 cups water

Preparation
  • Peel the carrots, sweet potato and onions. Leave the peel on the zucchini.
  • Cut the vegetables into chunks, not too small.
  • Put all ingredients in the pot and bring to a boil. As soon as it boils, turn it down to a very low simmer, and cook for 4 hours.
  • Refrigerate the soup overnight. The fat will rise to the top and harden, so you can easily remove it.
  • After you remove the fat, reheat and serve the soup.
Chicken Soup

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Applesauce Cake

Ingredients
  • 1 cup Earth Balance non-hydrogenated margarine, softened
  • 1 jar banana baby food
  • 2 eggs
  • 1 tsp. ground cloves
  • 32 oz. jar of natural applesauce
  • 4 cups whole wheat pastry flour
  • 1 Tbsp. baking soda
  • 2 tsp. cinnamon
  • 1 cup finely chopped walnuts
  • 1/2 tsp. salt

Preparation
  • Preheat oven to 325. Cream margarine and bananas. Add eggs and mix well.
  • Pour in applesauce, beating well, then add dry ingredients.
  • Fold in nuts. Pour batter into a greased 9" x 13" pan and bake for about 1 hour or until toothpick inserted into middle comes out clean.
Applesauce Cake

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Roast Shoulder of Veal

Ingredients
  • 3 cloves garlic, minced
  • 1/2 teaspoon pepper
  • 2 bay leaves
  • 1/2 teaspoon thyme, optional
  • 1 5-pound shoulder of veal
  • 1 large onion, sliced
  • 1 cups water
  • 1 tablespoon oil

Preparation
  • Combine garlic, pepper, and thyme and rub into roast. Refrigerate overnight or for several hours.
    In a stainless steel pot, saut onion in oil until tender. Add veal roast, cover, and let cook on low heat for about 2030 minutes.
  • Add bay leaves and water, and bring to a boil. Cover and simmer for about 2 hours until veal is tender. Serves 1214.

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