What do you use in dips for Rosh Hashana instead of vinegar?

Wed, Sep 25 2019, 3:17 pm

Blessing1 wrote:

Can vinegar be used in cooked and baked recipes?

It is a custom not to eat sour food on Rosh Hashanah. Some here may disagree with me, but I say it's fine to use vinegar as an ingredient in something that doesn't taste sour.

↑ top mom ↓

Wed, Sep 25 2019, 3:20 pm

What about salad dressings?
Can't find any without vinegar
Any good ideas?

↑ Blessing1 ↓

Wed, Sep 25 2019, 3:20 pm

The vinegar gets cooked out so the food is not sour.
Duck sauce, ketchup, bbq sauce have vinegar. Most store bought sauces and condiments have vinegar.

↑ Blessing1 ↓

Wed, Sep 25 2019, 3:20 pm

I'm wondering if I can make marinated sweet n sour salmon for yom tov.

↑ top mom ↓

Wed, Sep 25 2019, 3:21 pm

Blessing1 wrote:

I'm wondering if I can make marinated sweet n sour salmon for yom tov.

My sweet and sour salmon recipe doesn't have vinegar, only lemon

↑ Blessing1

Wed, Sep 25 2019, 3:33 pm

If I want to substitute lemon for vinegar, is the same amount needed?

↑ shmosmom ↓

Wed, Sep 25 2019, 7:35 pm

EmpireState wrote:

All sound great- for the onion dip, it’s 2 tablespoons each salt and pepper? Just making sure that’s not a typo. TY

.
Yeah that's the original recipe (it's a lot of onions too). If you think it's gonna be too much pepper for your family then do less.

Twinster

Wed, Sep 25 2019, 8:13 pm

Blessing1 wrote:

I'm wondering if I can make marinated sweet n sour salmon for yom tov.

I asked and was told that I can make it as usual. So long as the food isn’t really sour, it’s fine even if it has vinegar. (You know the face you make when something is sour? My sweet and sour fish doesn’t do that, nor do most recipes that call for vinegar).

Of course ask your own LOR, just sharing what I’ve been told.

happy bday

Wed, Sep 25 2019, 8:53 pm

shmosmom wrote:

None of my dips use vinegar-and I make plenty dips!
These are my top 5:

Onion Dip

5 lbs onions
1/4 cup brown sugar
2 T salt
2 T black pepper
2 T mayo

Saute 5 lbs of onions until dark. Add sugar, salt & pepper and cook a bit more. Set aside to cool. Once room temperature, drain most of oil and then add 2 T mayo to mixture. Blend with hand blender until halfway blended.
This is a family favorite and lasts a month or so in the fridge.

Tomato Dip with an Extra Kick

4 tomatoes
1/3 cup oil
1 tsp salt
1/2 tsp black pepper
1 clove garlic
pinch of cayenne pepper
Dash of red pepper flakes (optional)

Blend all ingredients.

Olive Dip

10 oz green pitted olives
1 T lemon juice
1/2 cup mayonnaise

Blend all ingredients until desired consistency.

Garlic Dip

6 cloves garlic
¼ cup olive oil
1 pinch black pepper
1 pinch salt
1 pinch onion powder
1 pinch paprika
0 any other spice you like
½ cup mayonnaise (optional)

Peel garlic cloves and place in small tin pan with oil and spices.
Bake at 350 for 40 minutes.
Option 1: Enjoy the garlic cloves with your challah and dip your challah into the spicy oil too.
Option 2: cool down, add mayo & blend.

Roasted Red Pepper Dip

2 red peppers
1 large juicy beef tomato
1 clove garlic, crushed
½ tsp salt
¼ tsp fresh ground pepper
¼ tsp onion powder
Dash or two of cayenne pepper or red pepper flakes

Preheat oven to 400.
Deseed peppers and lay them skin side up on pan.
Roast 25 min or until skin is charred.
Let cool, remove skin from peppers and blend in food processor with other ingredients until desired consistency.

For the garlic dip with mayo- do you drain the oil?
Thanks!

↑ shmosmom

Wed, Sep 25 2019, 9:36 pm

happy bday wrote:

For the garlic dip with mayo- do you drain the oil?
Thanks!

I do not- hubby and guest seem to enjoy the garlicky ily taste.
Disclaimer: I don't eat dips so wouldn't really know.

Chana Miriam S

Wed, Sep 25 2019, 10:55 pm

What is this obsession with dips?

We eat olive tapenade made with olive oil and garlic, tehina and I make this boiled and sautéed zucchini thing with caramelized onions also, but they aren’t dips, they’re food. I make my own mustard and mayo, and make salad dressing. I bought some cherry tomatoes to roast with roasted garlic and olive oil.

I use lemon juice or pickle juice or vinegar. I make philipino adobo with vinegar and garlic all the time. I love vinegar. Why wouldn’t I eat it? Vinegar is an amazing product!

↑ top mom ↓

Wed, Sep 25 2019, 11:54 pm

I made the onion dip, it's so delicious!

↑ Ruchel

Thu, Sep 26 2019, 7:03 am

don't get dips

↑ lkwdlady

Thu, Sep 26 2019, 8:38 am

Ruchel wrote:

don't get dips

You’re missing out 😊... try it with a slice of warm challah

↑ EmpireState ↓

Thu, Sep 26 2019, 11:00 am

top mom wrote:

I made the onion dip, it's so delicious!

Did you use the full 2 tablespoons of pepper?

↑ EmpireState

Thu, Sep 26 2019, 7:10 pm

I just made the onion dip. Probably used less pepper than stated. Didn’t add any mayo at all. It’s amazing! Thanks for the recipe!

↑ top mom

Thu, Sep 26 2019, 7:58 pm

I actually added quite a bit more than 2 tbsp mayo, I didn't want it to be too dark and "oniony", and way less than the full pepper amount.
I kept on "tasting" Wink

, it's really delicious! I was sure it'll last me til after Sukkos, but I'll be happy if it's enough for Shabbos!

Grateful2bhere

Thu, Dec 26 2019, 3:16 pm

For time saver (& lower fat option if interested) can slice generous slice off top of garlic head, spray or coat with just a bit of oil, wrap loosely all around in foil or parchment paper, & simply bake at around 350 for hour or so, more or less depending on how well done you like.

Can serve on plate with knife & people remove roasted garlic clove themselves to spread on challah.

If using foil, spray bit of oil to coat foil, otherwise if touching, the sticky carmelized garlic will stick.