Rosh Hashana 5771 Menus

geemum ↓

Mon, Aug 16 2010, 1:48 am

I haven't planned my menu yet, but started thinking about it.
How are you all doing? Let's have your ideas and plans so far......

londoner ↓

Mon, Aug 16 2010, 4:17 am

I am just doing this. After last year when I did lots of really nice simanim I've decided to skip first course and just have simanim instead so menu is:
leek and lemon
morrocan carrot salad
morrocan salmon (hot)
beetroot salad
grilled courgettes
apple & honey
majool dates
pomegranate

followed by lamb tagine with couscous and green beans

and honey cake

Dvasha ↓

Mon, Aug 16 2010, 4:21 am

sounds very fancy. What recipe is your Moroccan salmon/ I don't make mine so hot

↑ londoner

Mon, Aug 16 2010, 4:33 am

It's hot in terms of temperature (also spiciness if I use the hot paprika Wink

)

heat 1/2 cup oil.
add 4 teaspoons paprika, 1 teaspoon cumin and 1/3 teaspoon tumeric.
heat until aromatic (about a min - careful, it burns easily)
add 4 cloves garlic
add salmon pieces (you should salt these first - sprinkle salt on and then wash it off a minute later)
add 1 cup water
add 1 red pepper cut into strips and some fresh coriander
bring to the boil then simmer for approx 25 minutes until cooked.

if you want to make more than about 6 pieces of salmon then increase the amount of sauce by a half. you can also use other fish, e.g. trout, hake

↑ Dvasha

Mon, Aug 16 2010, 4:39 am

mine is very similar, very very yummy.

Nomad

Mon, Aug 16 2010, 7:51 am

londoner,

what a cool idea! (and sounds delicious too)

ra_mom ↓

Sun, Aug 22 2010, 6:02 pm

Wednesday Night
out

Thursday Afternoon
challah
gefilte fish
dips
cream sauce salmon
pomegranate salad with magenta dressing
chicken soup
pickled top of the rib roast
vegetable turnovers
parsley bliss potatoes
chocolate liquor ice cream

Thursday Night
challah & honey
shehechiyanu fruit
simanim (apples, dates, pomegranate, carrots, black eyed peas, pumpkin gourd, leek, spinach patties, cooked head of fish, roasted head of lamb )
gefilte fish
dips
kirby salad
chicken soup

Friday Afternoon
challah
gefilte fish
dips
cream sauce salmon
lemony dill carrot salad
chicken soup
premium roast beef
vegetable muffins
orzo & salami
apple betty pie

Friday Night
challah
gefilte fish
dips
cole slaw
chicken soup & lokshen

Shabbos Day
challah
gefilte fish
salmon
dips
deli salad with creamy dressing
egg salad
cholent

flowerpower ↓

Sun, Aug 22 2010, 6:34 pm

Ra-mom-

where do I find recipes for the veg muffins, creamy salmon, and the parsely bliss potatoes?

notme

Sun, Aug 22 2010, 6:38 pm

ra_mom can you please post how you make vegetable turnovers? Sounds so good..

↑ ra_mom ↓

Sun, Aug 22 2010, 6:54 pm

flowerpower wrote:

Ra-mom-

where do I find recipes for the veg muffins, creamy salmon, and the parsely bliss potatoes?

vegetable muffins - see Mama Bear's recipe
http://www.imamother.com/forum.....art=0

1 onion
1 potato
1 sweet potato
32 oz california mix
4 eggs
1/4 cup mayonnaise
3 tablespoons flour
1 heaping teaspoon salt
bread crumbs
cooking spray

Sautee the onion. Set aside.
Cut and cook potato & sweet potato. Boil for 20 minutes. Add california mix, and cook everything together for another 10 minutes.
Drain and mash cooked veggies very well. Add sauteed onions, eggs, mayo, flour and salt.
Pour batter into muffin tins. Top with bread crumbs or corn flake crumbs.
Bake for 1 hour @ 350 in muffin pans sprayed with cooking spray.

cream sauce salmon
• 1 lb. salmon filets
• 1/4 cup water
• 1/4 cup vinegar
• 1/2 cup lemon juice
• 1 Tbsp salt
• 1 cup sugar

• 1 onion
• 4 bay leaves
• 1 Tbsp pickling spice

• 1/4 cup water
• 1/4 cup vinegar
• 1/2 cup lemon juice
• 1 Tbsp salt
• 1 cup sugar
• 4 Tbsp mayonnaise

Combine the water, vinegar, lemon juice, salt and sugar in a large pot. Add fish. Heat the pot to boiling. Cook fish in covered pot for 11-12 minutes. Pour out seasoned cooking water.
Combine the rest of the fresh water, vinegar, lemon juice, salt and sugar. Add mayonnaise and mix well with hand blender. (Alternatively, combine all these ingredients in container. Do not mix. Cover and shake very well until smooth.)
Layer sliced onion on bottom of fish container. Place cooked salmon on top. Pour cream sauce over the fish.
Place bay leaves and pickling spice in a cheese cloth. Add the cheese cloth to the container, making sure it it covered in sauce.
Cover and and let sit in refrigerator for a day or two.

parsley bliss potatoes
• baby red potatoes, scrubbed well
• onion, diced
• paprika
• salt
• parsley flakes OR fresh parsley, chopped

Sauté onion until translucent.
Add potatoes to pot. Pour just enough water for potatoes to cook. Add paprika and salt to taste. (Lots!)
Simmer for 30 minutes, or until potatoes are soft.
Add generous amount of parsley, stir, and turn off flame. (Cook for another few minutes if using fresh parsley.)

(Often before YT, I cook the potatoes separately, and make the onion/parsley saute separately. I place them in separate containers in the fridge, and put them together in a diposable aluminum pan double boiler to heat on the blech on YT.)

Last edited by ra_mom on Tue, Sep 14 2010, 10:15 pm; edited 2 times in total

↑ ra_mom ↓

Sun, Aug 22 2010, 7:00 pm

notme wrote:

ra_mom can you please post how you make vegetable turnovers? Sounds so good..

I will find the recipe for you. heffer569 once posted it from the Dining In cook book.

sweet ↓

Sun, Aug 22 2010, 7:13 pm

Do you mind posting the orzo and salami recipe?
Can it be done with pastrami?
Thanks.

↑ ra_mom ↓

Sun, Aug 22 2010, 7:23 pm

sweet wrote:

Do you mind posting the orzo and salami recipe?
Can it be done with pastrami?
Thanks.

Cook, rinse and drain orzo.
Saute diced onions and diced salami pieces until salami is crispy and onions are golden brown.
Combine with orzo. Season with salt and pepper.

Yes, it can definately be done with pastrami, cut into small strips.

Last edited by ra_mom on Sun, Sep 05 2010, 5:49 pm; edited 1 time in total

laylay

Sun, Aug 22 2010, 8:44 pm

Can u pls post the recipe for the pomegranate salad with magenta sauce?
Thanks!
Looking forward to posting myt menu tomorrow...

↑ ra_mom ↓

Sun, Aug 22 2010, 8:55 pm

laylay wrote:

Can u pls post the recipe for the pomegranate salad with magenta sauce?
Thanks!
Looking forward to posting myt menu tomorrow...

romaine lettuce greens
sliced red onion
pomegranate seeds

pinktichel's gorgeous salad dressing
1/2 cup oil
1/2 cup sugar
1/4 cup grape juice
1/4 cup white vinegar
2 cloves crushed garlic
2 Tbsp honey
1 tsp mustard
1/2 tsp salt

--

I too look forward to seeing your menu tomorrow!

chanchy123 ↓

Sun, Aug 22 2010, 10:58 pm

Ra-mom -what is the spinach siman? I'm not familiar with that. What are you doing with your leeks?

6yeladim

Mon, Aug 23 2010, 4:40 am

I posted menu ideas and more tips and recipes

shemesh

Mon, Aug 23 2010, 8:28 am

The spinach siman I think is a sepharadic minhag.

↑ ra_mom ↓

Mon, Aug 23 2010, 10:49 am

ra_mom wrote:

notme wrote:

ra_mom can you please post how you make vegetable turnovers? Sounds so good..

I will find the recipe for you. heffer569 once posted it from the Dining In cook book.

Vegetable Turnovers
• 1 pkg. (of 36) mini puff pastry squares
• 3 cups frozen stir fry veggies
• 2 eggs
• salt & pepper to taste
• few shakes of garlic powder
• optional, additional spices or herbs to taste

• 1 egg, beaten for egg wash
• sesame seeds

Pulse veggies until chopped but not pureed. Mix in the eggs and seasonings. Place less than 1 Tbsp of the mixture on each flaky dough square. Fold over and press down edges to form triangle. Beat additional egg for egg wash. Brush tops of turnovers with egg. Sprinkle some sesame seeds.
Bake until golden. (about 30 minutes on 350)

Last edited by ra_mom on Tue, Sep 07 2010, 6:55 am; edited 3 times in total

↑ ra_mom ↓

Mon, Aug 23 2010, 10:52 am

chanchy123 wrote:

Ra-mom -what is the spinach siman? I'm not familiar with that. What are you doing with your leeks?

I believe that the siman for spinach is "Sheyistalku Soneinu". (We are Ashkenaz.)

I just slice the leeks into rounds, and sprinkle with coarse salt. (Everyone gets their own individal simanim plate with all the simanim and fruits layed out together. It's very pretty.)