Rosh Hashana 5775/2014 menu

wispalover

Tue, Sep 23 2014, 4:55 pm

I am late to the party, but here is my menu:

Honey Cake (made in cupcake pans)

Simanim for both nights:

Leek Fritters
Roasted Golden Beets
Silan (for dipping fritters) + siman Wink

Jellyfish head (I hate fish)
Brazilian black eyed peas (from joy of kosher site)
Pomegranate
Squash borekas
whatever new fruit I can find...

1st Night:
Matza Ball soup
Pomegranate Lime chicken
Roasted Potatoes
Steamed Cauliflower

1st lunch:
Out

2nd Night:
Carrot Kugel Muffins
Almond/onion red quinoa
Nutburgers
Garlic Broccoli

2nd Day:
Onion Chicken/ Fake veggie chicken
Green Salad
Roasted Sweet potatoes

Friday Night:
Brown rice with sauteed onions and toasted almonds
StirFry with veggies

Shabbat Lunch:
Mushroom Quiche
Wheatberry with Apples salad

yaeli83

Tue, Sep 23 2014, 9:54 pm

Here is what I have made by category, not by meal.

Challah

Gefilte fish
Honey, lime salmon

Butternut squash soup
Chicken soup

Pumpkin muffins
Strawberry apple crisp
Overnight potato Kugel
Broccoli Kugel
Potato knish

Kishke stuffed chicken
Honey garlic chicken
Lamb shoulder chops
Pot roast brisket

Apple honey cake
Baked apples with vanilla ice cream

Lots of salads and dips and simanim

Momrus

Tue, Oct 07 2014, 4:45 pm

abound wrote:

Honey Drumsticks
1/4 Cup honey
1/4 cup ketchup
1 Tbsp Soy sauce
2 tsp fresh ginger (I've made it without)
10 chicken drumsticks

Heat an oven to 400*
Combine the ingredients and coat the chicken, bake it for 30 minutes.
*If you are using regular chicken and not just drumsticks bake it for longer.

Honey Potato wedges
5 lb red potatoes cut into wedges
2 1/2 Tbsp onion soup mix
3/4 cup honey
1/2 cup olive oil

Preheat the oven toss the mixture and coat the potatoes.
Bake it for 1 hour uncovered.

See how I like it, nice and easy Smile

what temperature do you bake the potatoes at??

myself

Sun, Aug 16 2015, 8:40 am

Volunteer wrote:

Someone also asked for these recipes:

Pomegranate Baked Apples/Pears 4 servings

4 baking apples or pears (you can peel them if you want to, I don't)
1 cup pomegranate juice
1/4 cup sugar
1 Tbs lemon juice

1. Preheat the oven to 325.
2. Peel the pears or apples if desired, leaving them whole. Use a paring knife and melon baller to scoop the core out of the pears from the bottom (blossom) end, or scoop the core out of apples from the stem end. You can also cut the fruits in half lengthwise, and scoop out the cores that way. Place in a baking pan, cut side down.
3. Stir the pomegranate juice and sugar and lemon juice together, until the sugar is dissolved. Pour over the fruit. Bake uncovered 45 minutes, until they are soft but not falling apart. BAste with the liquid a couple of times while they bake.
4. Take the fruit out of the baking pan, and pour the juice into a small saucepan. Bring to a boil, and boil for a few minutes, until the liquid is syrupy. Pour the syrup over the fruit.

Volunteer, I know this is an old thread so I hope you'll see it. Have you ever tried freezing this?