42 | AUGUST 24 • 2023
R
osh Hashanah is early
this year — Sept. 16
and 17, so it’s time
to get ready. Our holidays
usually come with many
symbolic foods, including
honey, round
challahs, apples
dipped in honey
and, of course,
dinner with
many holiday
favorites.
For some,
Rosh Hashanah
dinner begins with gefilte
fish and matzah ball soup.
Others, like me, like to mix
it up. Soup and fish are
optional at my table. While
I usually serve brisket and
chicken, it’s seldom the same
recipe twice. Side dishes are
always the cook’s choice. So,
while some things stay the
same, there is variety and
newness — a wonderful way
to start the year.
Because most of us
celebrate for two nights
in these parts, diversity is
a benefit. The following
recipes may not be your
usual fare, but they
are apropos for this
meaningful “yom tov.”
ONION BRISKET
Ingredients:
1 bottle red wine
2 cups water
1 can (8 ounces) tomato sauce
2 tsp. garlic, chopped
3 cups (about 1½ large) onions,
chopped
Kosher salt and pepper to taste
1 flat-cut brisket (about 4-6
pounds), trimmed of visible fat.
Directions:
Preheat oven to 300°F.
Sprinkle onions on
the bottom of a roasting
pan just large enough to
accommodate the brisket.
Place the brisket over
the onions and pour the
wine, water and tomato
sauce around (not over)
the brisket. Cover the pan
tightly with foil and bake
the brisket for about 3½
hours. Chill the brisket
several hours, up to 24
hours. Remove the brisket
from the pan to a cutting
board. Discard most or all
of the fat congealed in the
liquids around the brisket.
Using a large, sharp knife,
slice the brisket, across
the grain, into thin (about
¼-inch thick) slices. Place
the brisket back in the
pan, overlapping the slices
slightly. Cover the pan with
foil and chill.
About 2-3 hours
before serving, place the
brisket (still covered) in a
250°F oven to heat.
To serve, transfer the
brisket to an attractive
serving dish and spoon the
sauce over (or spoon some
of the sauce over and
serve the additional sauce
on the side). Makes about
4 pounds or 8 servings.
SIMPLE GREENS SALAD
AND HONEY GARLIC
DRESSING
Dressing:
¼ cup garlic, minced
½ cup olive oil
2 Tbsp. honey
3 Tbsp. red wine vinegar
2 Tbsp. orange juice
1 Tbsp. Dijon mustard
Salad:
12 cups chopped salad greens
(Mesclun, Romaine, field greens,
etc.)
1 cup shredded carrots
1 small cucumber, sliced into
circle halves
1 avocado, sliced vertically into
thin slices (optional)
Optional: 1 cup any nuts
(cashews, peanuts, sliced
almonds, etc.)
Directions:
Combine dressing
ingredients in a covered
bowl and “shake” well
(set aside to just before
serving).
Combine salad
ingredients in a large bowl,
toss and set aside. Chill
just before serving. Makes
6-8 servings.
CHICKEN WITH
PEACHES
Ingredients:
2 pounds boneless, skinless
chicken breasts
Variety at the
Rosh Hashanah Table
ROSH HASHANAH
Annabel
Cohen
Contributing
Writer
RECIPES
Blending new, traditional holiday recipes
are a wonderful way to start the year.