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Rosh Hashana Recipes
Rosh Hashanah, The Jewish New Year, is a time to celebrate and reflect. Over the centuries in each region of the world special Rosh Hashanah food customs and recipes have developed depending on the foods available there. Today everyone dips a piece of apple into honey on Rosh Hashanah eve and asks for a good and sweet year. But there are many more traditions connected to Rosh Hashanah as eating a head of fish or eating round Challah. Our traditional Rosh Hashanah carry the memories of our childhood and add a special flair to Rosh Hashanah meals. On Rosh Hashanah eve we eat foods that symbolize good omens and wishes for in the coming year. Apples and honey hint of a sweet year, while fish hints at a prosperous year to come. Here we collected some perfect Rosh Hashanah recipes for you to enjoy. You really don‘t have to wait for The Jewish New Year to make some of these traditional Jewish Rosh Hashanah recipes some of them will be enjoyed all year long. This Rosh Hashanah recipe section was created in the hope to be able to assist you in your preparation with our easy Rosh Hashanah recipes that we collected for you to try and enjoy. We at Gans wish you a joyous Rosh Hashanah celebration and a sweet and prosperous new year. To learn more about Rosh Hashanah food traditions and meanings please click the link to Rosh Hashanah Traditions
Rosh Hashanah tradition tells us to have a festive meal with foods that symbolize our wish for a sweet new year and eating a round loaf Challah which symbolizes continuity and the cycles of life. We have started this Israeli holiday recipe section to find new recipes from Israel. Try this Challah for Rosh Hashanah recipe to start your year with a sweet Challah treat. INGREDIENTS: 1package yeast 3eggs 1cup warm water 1/3cup vegtable oil 5cups bread flour 2teaspoons salt 1teaspoon sugar 2tablespoons honey 1/2cup raisins sesame or poppy seeds for sprinklin 1egg yolk and little oil for brushing PREPARATION: Dissolve the east and a pinch of sugar in the warm water and let stand 10minutes.Add oil into the east and beat in the eggs, on at a time, with the remaining sugar and salt.Slowly add the flour.Knead and let rise for 30minutes, than repeat and let rise again for 45minutes.Devide the dough into three and roll them finger thick. Scroll the rolles, one each to a round Challah. let the challah rise 30minutes. heat oven to 350degrees.Brush Challah with egg Yolk mixed with little oil. Sprinkle with sesame or poppy seeds.Back until golden backing time will vary according to size of challah. Be sure to check after 30 minutes.
The costumes of Rosh Hashanah, requires a fish‘s or Lamb head, Hebrew Rosh , Shenihye l‘ROSH velo l‘zanav‘‘ - we wish to be the head and not the tail. That‘s why without a Geffilte Fish the meal will be missing something. Every home has its own variation Some prefer it sweet, some spicy, while always having a side dish with horse radish. We hope you will enjoy the Gefilte Fish recipe we suggest and will be happy to hear about your variation. Shanah Tova! INGREDIENTS: 9-10 pounds of whole carp or whitefish. 3large onions 3large carrots 4large eggs 1/3cups matzah meal 2teaspoons sugar salt & pepper to taste 3bay leaves PREPARATION: Skin and fillet the fish and use the head and skin to prepare a fish broth by cooking them with the one sliced onion, the carrots,1 spoonful of salt and one spoonful of pepper and bay leaves with water to cover everything. Boil for about ½ hour. Then remove the bones head and vegetables and simmer on low heat for another 40 minutes. Ground the fillets and than the rest of the onions (chopped) and combine with the matzah meal and the eggs. Add cold water to get homogenous mixture. Add the rest of the salt and pepper. Scoop with wet hands and make oval shaped ( ?). Leave a small quantity to fill also the head. Cook with the prepared broth for another 30 minutes. Decorate with slices of the carrots and chill overnight in your fridge. Serve with horseradish or a horseradish sauce.
This mouth-watering recipe of stuffed chicken with rice and almonds is perfect for Rosh Hashanah When preparing this stuffed chicken recipe I am preparing about double the filling half of it is used to stuff the chicken while the other half is spread around and beneath the chicken to become crispy and soaked with the chicken brine. INGREDIANTS 1 whole chicken - rinsed well inside and out, and pat dried with paper towels. 1 cup white rice- use whatever needed to stuff and put the rest of the stuffing beneath the chicken in the oven 2 sliced apples 1/2cup raisins or dried cranberries 1/2 cup shredded white almonds browned for a minute in a pan with a spoon of oil while stirring them all the time as they get burned really quickly 1/2 cup chicken broth 1/2 cup honey or date syrup leave tow spoonful aside to brush the stuffed chicken with 1 large onion –chopped Salt and pepper to taste 2 spoonful of oil for frying PREPARATION Heat the oil in a saucepan over medium heat and stir in the onion until the onion is almost tender. Add the rice and pour in the broth. When everything starts to boil a boil reduce heat to low, cover, and simmer for about 15 minutes. Mix the almonds, raisins, and apples with the rice and stuff whatever needed to into the cavity of the chicken. Brush the chicken with the honey or date syrope that you have set aside. Put the rest of the stuffing beneath the chicken in the pan and place into preheated oven; 350 degrees F. Roast stuffed chicken for 10 minutes PER POUND on each side. Than cover with aluminum foil and leave for an additional 20 minutes. Please note that when you remove the chicken from the oven you are advised to leave the aluminum foil on top letting it rest for 10 minutes before slicing. Thus it redistributes the juices and results in moister chicken.
Glazed honey baked chicken
This glazed honey baked Chicken is a festive recipe with sweet oriental origin. Served with baked apples and potatoes the chicken is just perfect for Rosh Hashanah. INGREDIANTS 1 whole chicken 1/2 cup vegetable oil 1/2 cup honey 1 Tablespoon sweet paprika Salt and pepper to taste 2 apples cut into slices 6 small potatoes cut into quarters PREPARATION Preheat oven to 350 F Brush the chicken with half the mix of the oil and honey sprinkle salt and pepper. Bake for 25 minutes and remove. Insert the apples and potatoes into the baking pan and after brushing the chicken with the other half of the honey mixture insert on top of the potatoes and bake for another 30 minutes. The glazed honey chicken can also be served with rice instead.
There are many traditions and blessing said on Rosh Hashanah dinner before the main course. This one is even more relevant this year and involves Beetroot that’s why we suggest this beetroot salad for Rosh Hashanah... The blessing we recite is both puns on the names of the foods and reflections on their meaning. Over beet, selek, we implore G-d that our enemies should vanish, yistalku oy‘vainu. For this custom let me suggest a lovely and easy to prepare beetroot salad. Adding the little bit of honey makes it even more appropriate for this special evening. . INGREDIENTS: 6 beetroots 1 heaped teaspoon brown sugar 3 tablespoons apple vinegar 1 tablespoon honey Add salt and freshly milled black pepper to taste PREPARATION: Wash beetroot, try not to damage skins. Place beetroot into a saucepan and cover with cold water. Bring to the boil, reduce heat then simmer until tender about 3/4 to 1 hour. When cooked, drain and cool under cold running water and peel away the skins. Slice beets and place in a shallow bowl. Mix the honey with the vinegar with the sugar and sprinkle over. Then season with salt, freshly milled pepper. Cover and chill until ready to serve.
As this dish is sweet and slices carrots look like gold coins, this is why we suggest this recipe to be prepared as a side dish on Rosh Hashanah. You can serve it also on other holidays and people will love it just the same. There is a tradition of eating carrots on Rosh Hashanah eve when we recite: May it be your will....that our evil sentence, in Hebrew gzerot while carrots are called gezer, be torn before you, and our merits be read out before you. Enjoy preparing this Tzimmes recipe for your Rosh Hashanah guests. INGREDIENTS: 6 cups young carrots, sliced 1 cup thinly sliced apples 1 cup prunes, pitted and cut in halves 2 tablespoons honey ½ cup orange juice 2 tablespoons brown sugar 1 teaspoonful cornflower or potato starch PREPARATION: Place all the ingredients into saucepan and bring to boil over high heat. Than lower heat cover and cook for half an hour stirring occasionally. Add little water if needed. If there still is liquid left, uncover and simmer for a few more minutes
Green Salad With Pomegranates Seads
Enjoy Rosh Hashanah rituals with this easy salad recipe. Simple but delightful green salad made from fresh leaves, apple, and pomegranate seeds, is a beautiful sight and a refreshing side dish that will decorate your table and refreshen your guests. INGREDIENTS: 1 young lettuce 1 sliced granny smith apple sliced Seeds of 1 pomegranate Dressing: 1/3 cup oil 1/3 cup wine vinegar 2 tablespoons honey Salt & pepper to taste PREPARATION: It is the easiest thing to prepare this salad. Feel free to change or add ingredients (like peaches or papayas, strawberries or grapes) every time you serve it all year long. Just wash and dry lettuce leaves and add the pomegranate seeds with the dressing just before serving.
My grandmother with her Viennese background used to invite for strudel and whipped crème. It took us many years to get her apple strudel recipe that we letting you have. INGREDIENTS: Ready made filo dough FILLING (for 3-4 units) 12 Granny Smith or Golden Delicious apples cut into thin slices. 1 cup brown sugar 1 cup finely ground walnuts 2.5 cups finely ground bread crumbs ½ cup vegetable oil or melted butter PREPARATION: Preheat the oven to 350F degrees with an open door. Mix the sugar with the apples and put them into a strainer (use the dripped juice for other purposes)Spread a clean towel on your working surface. Sprinkle with flour and roll one filo dough leaf at a time. Brush some oil on the leaf and sprinkle with a mixture of bread crumbs and walnuts.Add two more layers of filo and crumbs. Top with the strained apples and sprinkle the sugar.Roll and place on cookie sheet. Baking time about an hour .Serve with unsweetened whipped cream. Find a strudel with poppy seed when clicking the link to the Purim recipes.
Bienenstich or Bee sting cake is a very sweet German cake filled with cream and with a baked-on topping of caramelized almonds and Buttercream. My grandmother used to serve Bienenstich with coffee in the afternoon. As the topping includes honey it is just perfect for Rosh Hashanah and of course all year long. Here the recipe INGREDIENTS For the Cake Layers: 1 cup heavy whipping cream 1 cup sugar 2 cups self-rising flour 4 eggs1 tablespoon Vanilla Sugar. Mix the whipping cream and sugar till smooth. Add the eggs one at a time while beating well. Add the flour, vanilla sugar while mixing well. Divide the mixtures in two and place a thin layer of this mixture into TWO greased and well-floured round 8 inch pans. Remember, this makes two pans. Bake in pre heated oven 350 degree oven for 20 minutes and place on a wire rack to cool. FOR THE FILLING 1 cup heavy cream 1 teaspoons vanilla extract 4 egg yolks 1/3 cup white sugar Use a heavy saucepan and heat the cream and vanilla until bubbles form at edges. While the cream is heating, whisk in a bowl the egg yolks and sugar until smooth. Now pour very slowly half a cup of the pre-heated cream mixture into the egg yolks, whisking constantly. Now add, again slowly as to not cool the eggs, the egg yolk mixture back to remaining cream mixture, all the time whisking. Continue to cook on low heat, stirring constantly, until the mixture coats the back of a spoon. Spread on the cake when cool. Of course you may go the easy way and fill with either whipped cream or vanilla pudding lightened with whipping cream. FOR THE TOPPING 1/4 cup sugar 1/2 cup honey 6 Tablespoons butter 2 .cups blanched almond sliced While the cake cools prepare the almond topping. Place the sugar, honey, and butter in a saucepan. Heat and stir until the sugar dissolves and mixture comes to a boil let the mixture simmer for several minutes all the time stirring so that nothing burns on. Add the almonds while stirring to coat. Remove from heat and cool until lukewarm than spread on top of the cake.
This is the traditional Rosh Hashanah treat. Serve it for the festive meal and you’ll be sure to get requests for seconds. Our Honey Cake recipe should be prepared with lots of honey and love INGREDIENTS: 2 cups self rising flour 2 eggs 1 cup honey 1 cup brown sugar ¼ cup vegetable oil 1/2 cup - chopped almonds As we all love variation, try adding just a zest of cardamom, cloves, or nutmeg to the dough PREPARATION: Beat eggs until frothy. Add sugar and beat some more. Alternately add liquid and sifted dry ingredients. Bake in 350 F preheated oven for 40 minutes
Apple pie is what brings families around the table for dessert after a good Rosh Hashanah meal. INGREDIENTS: For the crust: ½ pound butter or margarine 2 cups all-purpose flour 2 tbsp sugar ¹/8 tsp salt ¼ cup cold water For the filling; 5-6 granny smith apples, peeled, cored, and sliced ¼ cup dark raisins Juice and grated rind of 1 lemon 2 tbsp finely chopped almonds or walnuts 1 tbsp honey 1 egg yolk Preheat oven to 350 F. PREPARATION: Combine the butter or margarine, flour, sugar, and salt and slowly add the cold water. When a soft ball forms, divide in half, wrap in plastic wrap, and refrigerate for an hour. Combine the apples, raisins, and lemon juice and rind. Roll out half the dough and press into a 10-inch pie plate. Fill with the apple mixture. Roll out the top crust and cover the pie. Make a few air holes with a fork and sprinkle some grated nuts mixed with egg yolk and lemon rind on top. Bake 40 minutes or until golden.
The combination of Honey and apples makes stuffed apples ideal for Rosh Hashanah but this lovely combination of apples, honey, and walnuts is fantastic cold or hot from the oven for Passover, Succot, Tu Bishvat, and practically a great dessert for any dinner anytime of the year and always a great sweet treat by itself. INGREDIENTS: 9 large Granny Smith apples 4 tablespoons lemon juice 2 tablespoon vegetable oil or butter 1/4 cup chopped toasted Walnuts 1/4 cup Dates, pitted and chopped into small pieces 1/4 cup honey 2 tablespoons brown sugar If you are a cinnamon fan – I am not - add I teaspoon of it to the filling PREPARATION: Pre heat oven to 350 degrees F. Core the apples with an apple corer to get out the seeds. Remember to keep the hole pretty wide to allow enough stuffing. Now squeeze a little lemon juice into each one to prevent oxidation. Melt the oil or butter in a small pan and stir in walnuts, dates, honey, brown sugar, and cinnamon in case you decided on it. Stuff the apples with the prepared mixture and place them on a bake safe dish. Cover loosely with foil. Bake for about 40min or until apples and remove foil and bake for another 5 minutes. SERVE WITH: ice cream, sour cream, frozen yogurt, or un-whipped heavy cream.