A Festive Rosh Hashana Dinner
On Rosh Hashana. Jews feel a
special spiritual elevation. We ask
God's forgiveness for our mis-1
doings and for His blessings for the
coming year. This holiday has deep
and long roots in the Jewish tradi-
tion, which manifest themselves in
our customs, prayers-and even in
the foods we Rat.
The traditional foods for Rosh
Hashana are not accidental. Each
dish has its meaning and reason
for appearing on the festive holiday
table. The halla is different from
the regular braided one, it is sweet
and round-for a round and whole-
some year. Fish is included as a
symbol of fruitfulness. It is usually
served with the head, so we may
always be at the head and not at
the tail. Carrots are cut into rounds
which resemble the shape of coins,
and their color is a reminder of
gold. Fruit and vegetables are
served in abundance - for a goad
harvest. On every table there is a
small dish of honey in which apples
or slices of challa are dipped as a
wish for a sweet year.
• • •
In many Jewish communities
around the world, the variety of
dishes may be different according
to prevailing tastes and available
ingredients. But the common de-
nominator is the same-dishes that
signify our yearning for a better
year. a year of happiness, health
When planning the menu we con-
sidered many traditional dishes.
We took into account today's mod-
ern taste which calls for somewhat
less richer foods. This is why we
have fewer traditional heavy foods
on it. The menu is also manageable
and will allow you to enjoy the fes-
tive meal without feeling exhausted.
• • •
You start by setting the table for
Rosh Hashana. Put out your nicest
linen, china, silver and crystal so
there will be no doubt about the
importance of this holiday. Put on
the table wine for Kiddush, two
round hallas (which you can bake
yourself), a small plate of honey
and pieces of apples for dipping.
By RUTH SIRKIS
(Copyright 1969, JTA, Inc.)
The first course of the meal will
of course be fish. There is no law
that it must be gefilte fish, and as a
matter of fact, we recommend
broiled fish. The second course will
be soup, good, hot and strong and
made of meat and vegetables. You
can serve it clear after removing
the fat, or add some soup almonds
( mandalech) which you can buy ,
(there are some excellent Israeli
made ones available). The main
course on our menu is a roasted
spiced stuffed duckling. It is served
with golden carrot rounds (tziln-
mes), asparagus or any other low-
calorie vegetable, and roasted whole
potatoes if you wish. On a side
plate serve vegetable salad. The
desert will be a fruit compote.
Complete this Rosh Hasiiana dinner
with demi-tasse and honey cal:e. '
We wish you a pleasant Rosh Has-
hana dinner and a Happy New
Year, "shana tova."
Clear soup with mandalech (soup
almonds) (no recipe given)
Broiled Fish (no recipe given)
Roasted Stuffed Spiced Duckling
Roasted Whole Potatoes
Golden Carrot Rounds
Asparagus (no recipe given)
Coffee with Honey Cake
1 pkg. active dry yeast (1/2-oz.)
1/2 cup luke warm water
6 Tbls. sugar
2 tsp. salt
I egg yolk
51/2-6 cups flour ( instantized)
2 cups warm water
cup raisins (optional)
mid-shaped challah will be formed.
5. Grease lightly a large cookie sheet.
Put the two round challahs on It. Let
them rest and rise for about 15 min-
6. Dilute one egg yolk with t/4 cup cold
water. Brush the whole surface Of
the challahs with this mixture. Bake
in a 350 degree oven for about 50
minutes. If the top browns too fast,
cover with aluminum foil for part of
7. If you like you may add raisins. Add
is cup raisins to the dough before
the first kneading. Be sure to dip
them in flour so they will not sag to
I. Sprinkle the duckling generously with
the seasoned salt and pepper, and
with the garlic powder, or mash 3
cloves of fresh garlic. Rub the sea-
soning well into the skin of the
duckling and its inside.
2. Prepare the stuffing by mixing all
the ingredients. Stuff loosely. Sew the
opening or skewer it and lace with
3. Truss the duckling so it will have a
nice shape when done. Put it in a
shallow pan, the breast up. Roast un-
covered for 11/2 hours. Then turn and
brown the other side.
4. If you prepared roasted potatoes
(next recipe), this is the time to add
them to the juices in the pan. Allow
another half hour to an hour to finish
roasting. The duckling has much fat
under itsskin so there is no need for
4 slices toasted bread
2 Tbls. margarine
I chopped small onion
1 tsp. salt
1/2 tsp. pepper
1/2 cup water or broth
1. Soften the yeast in 1., cup warm wa-
ter and 2 Tbls. sugar.
2. Meanwhile, combine in a bowl 4 cups
3-ROASTED WHOLE POTATOES
of flour and salt and assemble all
For 8 persons
other ingredients. Make a small hole
2 pounds small potatoes
in the middle of the flour and add
2 tsp. salt
the softened yeast. Mix with some
Pour and add the 2 eggs, 4 Tbls. 1. Boil the potatoes in salted water.
They should be small and cooked
sugar, oil and water. stirring all the
whole with their skin. Cook them
time. Add flour and start kneading
until tender. Peel under cold water.
till it is a moderately stiff dough.
(You can do it several hours before
Knead till smooth about 10 minutes.
Shape into a ball. Put the ball in a 2. Add them to the pan of the roasting
duckling about 45 minutes before the
greased bowl turning once to grease
duckling is done. Let the potatoes
the whole surface. Cover with a clean
roast till the duckling is completed,
towel. Let rise till double, for about '
turning them occasionally to brown
an hour. Punch down and let rise
evenly on all sides.
again for half an hour.
4-GOLDEN CARROT ROUNDS
into two balls. From each ball make ,
a "rope" of about 2 feet. Circle each
rope around itself so a round pyra-
For 8 persons.
2 pounds carrots
1/2 tsp. salt
'5 cup margarine
a tsp. allspice
1 cup sugar
's tsp. cinnamon
1. Clean the carrots and slice them into
2. Heat the margarine in a saucepan.
Add the carrots and fry them lightly
for about 5 minutes, tossing them in
3. Add the sugar, honey, '5 cup water
and spices. Bring to a boil and then
cover. Reduce heat and cook till all
liquids are absorbed in the carrots-
for about an hour.
1 small head of
2 shredded carrots
2 Tbls. olive or
Juice from one
1 bell pepper
New Year Greetings
1. Cut the vegetables into bite-size
2. Season to taste just prior to serving
with salt, pepper and a dash of sugar.
3. Enjoy, enjoy.
BLUE FLASH CHEMICAL CO.
The Staff of
BRENT'S HAIR FASHIONS
wish you a Happy New Year 1969-5730
15411 W. 9 Mile Rd., Oak Park
Best Wishes to Our Friends and Patrons
for a Happy New Year
CAPITOL WASTE PAPER CO., INC.
Hy Lipsitz and Family
Best Wishes To All Our
Friends, Relatives and Customers
Junction-McGregor Waste Paper & Metal Co
5650 McGregor, Detroit
Best Wishes For the New Year
Capital Mortgage Corporation
lb. mixed dried
'a cup sugar
juice from half a
6 cups water
1. Soak the dry fruit in water for 2
2. Cook them in the water, add water
during cooking, If necessary. Cook
till tender for about 95 minutes.
3. Chill and serve cold.
'4 cup sugar
14 cup honey
'.i tsp. allspice
5 Tbls. oil
1 cup chopped
3 cups flour
'a tsp. salt
3 tsp. instant
2 tsp. baking
1 cup warm
1 tsp, baking soda
1. Separate eggs. Beat the yolks with
sugar until creamy. Add oil and hon.
beating after each addition.
2. Mix together in a large bowl flour,
salt, baking powders, spices and wal-
3. Prepare a strong cup of coffee by
adding 3 tsp. instant coffee to a cup
of warm water.
ii 4. Add the egg-honey mixture to flour,
stirring and alternating with coffee.
Stir till all ingredients are well
5. Whip the egg-whites to a very stiff
meringue. Fold it gently into the bat-
6. Pour into a greased pan and bake in
a 325' oven for about 80 minutes. Test
to see if done by inserting a tooth-
pick. If it comes out dry and clean,
the cake is done.
New Year Greetings
First We Render Service
2500 22nd St.
!I:14711 W. 8 Mile Road
Holiday Good Cheer
2675 E. Grand Blvd.
Happy New Year to Our Friends and Patrons
COHEN & SON '
Kosher Meat & Poultry Market
Best Wishes To All Our Friends
Relatives and Customers For A
Joyous and Healthy New Year
5. Take out of the oven, discard the
trussing threads and skewers. Remove
duckling to a warm platter. Let stand
few minutes before carving.
BASIC READY 'MIX
21400 W. 8 Mile
2-ROASTED AND STUFFED
A 4-5 pound duckling will serve four.
So you do your own calculating as to
the number of birds you need according
to the number of guests.
I duckling (4-5 lbs.) seasoned pepper
THE DETROIT JEWISH NEWS-55
Friday, September 12, 1969
19166 James Couzens
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Holiday Greetings to All Our Friends
CONTINENTAL FOOD BROKERAGE CO.
17501 West Eight Mile Road
Detroit, Michigan 48235
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New Year Greetings
Desmond Process Supply Co.
Silk Screen Colors - Supplies - Equipment
Best Wishes for a Happy New Year
To Our Customers and Friends
2000 W. 8 Mile Rd., Ferndale, Mich.
Best Wishes to All Our
Friends and Patrons
Happy, Healthy and Prosperous
Mr. and Mrs. Earl Ruby