Rosh HashanahBy Jane Ammeson
“Tradition teaches us that on this day our actions and motivations are reviewed and judged by God,” writes Susie Fishbein in her book Kosher By Design: Picture Perfect Food for the Holidays & Everyday (Artscroll/Shaar Press $32.99). “Because our lives are at risk, this is a solemn day. Yet when we reflect on our shortcomings of the past year and firmly resolve to do better in the future, we liberate ourselves from our mistakes. Nothing is more uplifting.” The traditions of Rosh Hashanah, which starts on the night of October 3rd this year and lasts until October 5th, include the foods that are served. “We start the meal by dipping apples into honey,” says Edie Weinstein of Stevensville, Michigan who every Rosh Hashanah cooks several traditional meals for her family and friends. Honey is symbolic for hopes of a sweet year and, also, according to Fishbein, “symbolizes our beloved Land of Israel that ‘flows with milk and honey.’” The list of foods that Weinstein serves includes matzo ball soup (a chicken broth with dumplings made of balls of matzo), noodle or potato kugel (though kugel means pudding it really is more like a casserole and is used as a side dish), roast chicken, brisket and an apple cake for dessert which is a recipe handed down from her husband’s mother. “Some of my recipes are from family and some are from friends,”
says Weinstein noting that she has collected recipes for Rosh Hashanah through
the years. “Everyone has their favorites.” “For Rosh Hashannah, we put raisins and honey in the bread and shape it into a round loaf,” says Weinstein. “Normally, challah is long and braided, but for this holiday, it’s round to symbolize the continual life cycle.” Julie Keller of St. Joseph, Michigan makes challah every Friday night for Shabbat, the evening tradition of prayers and dinner. She also uses the same recipe, for making challah for Rosh Hashanah. “It is full of honey and raisins,” says Keller who notes that she always serves challah warm. Like Weinstein, Keller makes tzimmis for Rosh Hashanah though her dish has both carrots and sweet potatoes. She also cooks kreplach, which are triangular pastries filled with meat and onions; honey balls—a cookie made with butter and confectionery’s sugar similar to Mexican wedding cake cookies and taiglach—fried dough coated with honey and nuts. “The Jewish food heritage represents so many different countries,” says Keller noting that the taiglachs are Lithuanian in origin. “All those different traditions come to the table.”
In Yiddish tradition, sliced carrots are associated with gold coins and the Yiddish terms for carrots can also mean “to increase” according to Susie Fishbein, author of book Kosher By Design: Picture Perfect Food for the Holidays & Everyday (Artscroll/Shaar Press $32.99). Carrot Tzimmes are traditionally served at Rosh Hashanah as a symbol of prosperity and good fortune as well as in the hope that the coming year will be a sweet one. The following recipe was provided by Edie Weinstein and is from The Book of Jewish Food. One and one half pounds carrots, sliced In a large wide pan, sauté the carrots in the oil, stirring and turning them over. Add the rest of the ingredients and water to cover. Simmer gently, covered for one half hour or until the carrots are tender. Remove the lid towards the end to reduce the liquid to a shiny glaze. Serves six.
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