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.