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Rosh Hashanah side dishes.
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Open 7 days a week for breakfast lunch and dinner
www.leosconevisland.com
Leo's Grand River location
is available for your next
special occasion.
Up to 200 people, no charge for the room and
pick from Leo's regular menu or from our
catering menu featuring, wing dings, ribs,
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248-615-2102
Tzimmes — by definition, a big deal
I is a shame side dishes don't get
— can be a main course, often includ-
higher billing on the menu. Many
ing slow-cooked meat. My version is a
of them — from savory to sweet
wonderful addition because it's com-
— are the best part of a meal. Rosh
pletely vegetarian (as are
Hashanah dinner is no
most of my sides).
exception.
Kugel also is a traditional
Now that the High
Ashkenazi addition. Most
Holidays are less than a
dinner kugels are nondairy,
couple of weeks away, we're
and my crowd-pleasing
seriously thinking about
bundt kugel always gets
what to serve alongside our
raves. Equally at home as
main dishes. In my reality,
a dessert, served during
I'd rather have the tradition-
the main meal it fulfills the
ally sweet accompaniments
sweet requirement we like
of the season than the
Annabel
to include. For something
entree.
Cohen
a little simpler, try a simple
It's well to remember the
Food
rice with crisp almonds
importance of side dishes for
Columnist
and tangy citrus.
several reasons. For vegetari-
If you like variety (who
ans, the side dishes often are
the meal. And, as a bonus to busy host- doesn't), include all three side dishes
esses, side dishes easily are assigned to on your Rosh Hashanah menu. You
family and friends to prepare and bring. can, because all of these can be made
Beyond the simple roasted potatoes, ahead — up to the day before — giv-
ing you time to concentrate on the
Rosh Hashanah lets us experiment
emotional reflection that defines the
with what we offer — with sweetened
High Holiday season. I
foods de rigueur.
evitv-14.
Banquets
Weddings
Bar/Bat Mitzvahs
Showers
BARLEY, APPLE AND CARROT TZIMMES
Reunions Anniversaries
WE CATER AT MOST SYNAGOGUES,
TEMPLES, HOTELS AND THE HALLS OF YOUR
C ICE
le& 'el
‘e,J e-
. 79144'
/
JEWEL
CLASSIC CUISINE
Approved by Council
of Orthodox Rabbis
148-6614050
Farmington Hills
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58
September 15 2011
/2 cup quick barley
2 cups warm water
3 Tbsp. vegetable oil
3 cups 1/2-hich diced carrots
3 cups 1/2-inch diced unpeeled
Granny Smith apples
1 tsp. salt, plus more to taste
1 /2 tsp. pepper
1/2 cup apple cider
1
KOSHER
CATERERS
PHILIP TEWEL, food & Beverage Director
This is a toss-together and bake rec-
ipe. I received a version of this old-
fashioned recipe years ago. I wish I
remembered who gave it to me! It's
easy and homey and perfect for Rosh
Hashanah. It doubles and triples well.
Place the barley in a bowl, and
cover with the warm water. Allow the
barley to soak for 2 hours. Drain well.
Preheat oven to 300 degrees. Spray
a small casserole dish with nonstick
cooking spray.
Combine the soaked barley, oil,
carrots, apples, salt, pepper and
cider in a large bowl. Spread evenly
in the casserole dish, and cover with
foil. Bake for 11/2 hours, or until the
barley is tender. Raise heat to 350
degrees. Uncover, and bake for 30
minutes more. Serve hot or warm,
spooning it from the casserole.
Makes 6 servings.
On The Menu on page 60