Rosh Hashana 5780 menu

dankbar

Wed, Sep 25 2019, 1:24 am

We are traveling, so no cooking on yom tov or right before. Everything must be ready/frozen/portable/ ez to reheat/assemble. Little picky eaters. Not too much freezer space there. So trying to keep it simple.

#1
Teriyaki salmon
Butternut sq soup
Shnitzel
Lukshen kugel w honey
California veg kugel
Farfel
Tzimmes
Apple baked with honey wrapped in flaky square

#2
Appetizer?
Honey glazed brisket
Sesame chicken
potato/sweet potato balls
apple cherry strudel
Pear Compote

#3 simanim/fruit platter
Cream of chicken soup
deli roll
Apple pie
broccolli kugel
farfel
tzimmes
mini pom custard tarts

#4
baked salmon with pom
honey brisket
chinese chicken with broccoli
lomein with veggies
carrot muuffins
slice apple honey crisp with scoop ice cream

amother

Teal

Wed, Sep 25 2019, 11:06 am

Sure! We don't like ketchup and sugar on our meat either!

Saute 2 large onions and then add 3-4 garlic cloves. Add roast and sear on top and bottom. Place roast in roasting pan. Generously sprinkle with season salt (or salt) and 2 T onion soup mix. Add a little water. cover tightly and bake at 325 till soft (time will depend on size of your meat).

Gremolata roast is from Miriam Pascal's Real LIfe cooking cookbook.
Gremolata sauce: blend all this in a food processor till finely chopped.
3/4 c. parsley (I use most of the pre-checked plastic boxes of herbs)
5 garlic cloves
zest and juice of 1 lemon
1/4 c. oil
1 1/2 teas. kosher salt
1/4 teas. black pepper

Pour sauce over a 3-4 lb. roast and sear in a pan on both sides.

Slice an onion into roasting pan and place roast on top. pour 1 c of semi sweet red wine into pan.

Cover and bake at 325.

ddmom

Wed, Sep 25 2019, 11:47 am

dankbar wrote:

If this is your simple menu, would love to see your not simple one!!!
Seems more than enough to me! I don't think you're missing anything!!
LOL

thunderstorm

Wed, Sep 25 2019, 4:00 pm

Night 1:
Challah
Dips
Simanim
Sweet salmon
Chicken soup
Honey mustard pretzel chicken
Roasted potatoes and sweet potatoes
Vegetable turnovers
Apple kugel
Brownies and ice cream

Day 1:
Challah
Dips
Salmon quiche
Nish Nosh salad
Minute steak
Mashed potatoes with crispy onions
Broccoli quiche
Pastrami cabbage knishes
Peanut Butter Ice Cream Pie

Night 2:
Challah
Dips
Simanim
Gefilte fish
Chicken soup
Sesame chicken
Rice with stir fry vegetables
Spinach egg rolls
Coconut pie and pineapple tidbits

Day 2:
Sweet and lemony salmon
2 Salads (not sure which, yet)
Roast
Mashed potatoes with crispy onions
Vegetable turnovers
Apple kugel
Ice cream and brownies

amother

Lawngreen

Wed, Sep 25 2019, 4:23 pm

kidhugger wrote:

Thanks, what's the name in Hebrew, or the number, for French Roast?

It's driving me nuts that I really cant remember!!! Tzli something....I used to get the chofetz chaim brand. It says it in english on the package. You can find it in almost every freezer in every makolet, and also fresh in the chofetz chaim store. It's near the shuk.

Also I'm almost 100% positive it's #2 cut.

estreya

Wed, Sep 25 2019, 4:42 pm

amother [ Lawngreen ] wrote:

does this help?

Cut # Local Name in Israel Equivalent Abroad Use
#1 Entrecote #6 Rib, Ribeye, Forerib Steak, Roast-beef
#2 Tzlaot, Rifaan #3 & #4 Chuck, Blade Slow cooking or mincing
#3 Chazeh #14 Brisket / Clod Soup or pickling
#4 Katef Mercazi #16 Silverside, Thick Rib Slow roasts, stews or mincing
#5 Tzli Katef #5 & #16 Back Rib Slow roast or stew
#6 Fillet Medumeh #16 Foreshank Slow roast or stew
#7 Shrir, Michaseh HaTzlah Chuck cover Mincing
#8 Shrir Hazroar #15 Shin Soup, cholent, hamin, osso bucco
#9 Kashtit / Shpundra Short Rib Slow cooking, soup, assado
#10 Tsavar #1 Neck Soup or mincing
#11 Sinta #7 Sirloin Roast-beef or steak
#12 Fillet #7 Tenderloin, Fillet Roast-beef or steak
#13 Shaitel #8 Rump Escalope, steak, shishlik, roast-beef
#14 Katchah, Avazit Top Sirloin Slow roast, stews or mincing
#15 Yarcha / Chuck #11 Thick Flank, Flank Steak Stews
#16 Kaf #9 Topside, Silver-side Steak, escalopes or roasting
#17 Pladah, Kislayim #12 Thin Flank Mincing or rolled beef
#18 Shrir Achori #10 Shank, Leg Soup or slow cooking
#19 Rosh HaYerech (Yarcha), Weisbraten #9 Silverside, Aitchbone Slow roast or stew

a french roast is supposed to be the bottom portion of the chuck part (above where the brisket is) -- neck/shoulder area.

rachel0615

Wed, Sep 25 2019, 5:29 pm

This is my 1st time making yantef in general,and I have a 1 year old and my grandparents are coming bh. Totally overwhelmed but looking forward!

Sun-

Onion dip and challa

Chicken soup with matzah balls and noodles

Brisket
Cous cous
Potato kugel
Roasted vegetable salad

Mon- out

Mon night:

Shwarma
Pita
Chumus and eggplant dip
Shwarma meatballs and cous cous
Israeli cole slaw

Tues:

Sushi salad

Pomegranite chicken
Mushroom rice
Potato kugel
Apple kugel
Apple champagne salad

We are buying dessert bc I cant handle anything else. All I have left is roasting veggies and cole slaw and matzah balls. Bh!

karat

Wed, Sep 25 2019, 6:21 pm

Night 1

Honey mustard salmon
Gefilte Fish
Butternut Squash Soup
Rib Steak
Noodles & Cabbage
Carrot and celery salad
Beet Salad
Spinach Mushroom kugel

Night 2

Teriyaki Salmon/Gefilte Fish
Chicken or squash soup
Minute Steak and potatoes
Pineapple kugel

Day 1 and 2
Mushrooms in Pastry
Honey Delmonico Roast-BY CB
Mashed Potatoes
Nish Nosh Salad
Dessert-Apples covered with flaky dough

thunderstorm

Wed, Sep 25 2019, 6:50 pm

dankbar wrote:

Thunderstorm your spinach eggroll sounds interesting

Karat your spinach mushroom kugel sounds interesting, can you post recipe please, if it's low carb. TIA

I don’t think I ever made them so I can’t guarantee they are good. I thought I’ll give it a try.

42 oz frozen thawed spinach thawed and squeezed dry
1 lb firm tofu grated or finely chopped
1/2 bunch fresh checked parsley chopped or 3 tsp dry
1 bunch fresh checked dill chopped or 3 teaspoons dry
Scallions (it doesn’t say how much)
8 eggs beaten
1/2 cup light olive oil or canola oil
10 egg roll wrappers
2 cups canola oil or peanut oil for frying

Directions:
Mix spinach, tofu, scallions, parsley, dill and beaten eggs together.
Place one egg roll wrapper on your work surface , brush with olive oil and place spinach mixture in center of egg roll. Place filling diagonally in one corner of the wrapper . Fold that corner over the filling . Roll up wrapper halfway to cover filling . Fold in the two corners at each side of the wrapper. Moisten the edges of last corner with water . Roll over flap to seal. Lay flap side down until ready to cook.

In a 4-6 quart pot heat oil until very hot or it reads 350 degrees on a deep fry thermometer. Place 2 spinach wraps in the oil and fry until golden. Allow the oil to come back to 350 degrees before dropping in the next wraps. Rewarm uncovered in a 350 degree oven for 10 minutes.

Note: there is no mention of salt in the recipe. I would add a bit of salt.
Also rolling sounds complicated, so I will roll it the way I make blintzes.
Also, I would use 2 scallions chopped since the recipe directions mentions scallions but the ingredients didn’t.

etky

Thu, Sep 26 2019, 1:54 am

estreya wrote:

I've roasted #2, #3, #4 ,#5 and #6
I like #2, #3 (brisket - I prefer 2nd cut) and #5.
#4 and #6 are leaner cuts. I find them a bit dry and less tender.
I use #8 and #9 for cholent.