The folks at Kayco and Kosher.com are longtime fans of healthy, multicultural meals that are as easy to make as they are delicious. When the High Holidays approach, we’re always inspired to find some fabulous, family-friendly new dishes for an unforgettable Rosh Hashanah table.
Here are some intriguing options for welcoming the New Year — 5781 on the Jewish calendar. Some are classics with an updated spin; others will take you to surprising gastronomic heights. Super easy and right on trend, these are just some of our current favorites from the extensive Rosh Hashanah recipe collection at Kosher.com, the online authority for all things kosher.
If you plan to try these recipes out, you’ll want to make sure that everything you need is on hand. Read on for a list of kitchen essentials courtesy of Kayco, America’s leading distributor and manufacturer of kosher foods.
If you’re a guest at someone’s table, don’t forget a hostess gift. Kayco’s got you covered with new products like Tuscanini sodas in elegant glass serving bottles or Prigat clear juices, a healthier alternative to sugary drinks. Of course, there’s always a place of honor for traditional foods from Manischewitz!)
Apples and Honey Mustard Chicken, from the new Peas, Love & Carrots cookbook, captures the essence of Rosh Hashanah on a platter. The honey-mustard sauce is a beautiful companion for the chicken, which is baked with apples and finished with a crunchy Panko topping.
Pomegranate Braised Beef (recipe below), another highlight from Peas, Love & Carrots, puts a sweet-tart spin on a holiday classic. Deglazed with hard apple cider, the meat cooks in a flavorful sauce starring pomegranate syrup to ensure a sweet new year.
Citrus Teriyaki Salmon is a great entrée for non-meat eaters and a wonderful alternative to the classic gefilte fish appetizer. Best of all, it couldn’t be easier to make.
Or, you can take salmon on an exotic journey with Danielle Renov’s show-stopping Tahini and Tamarind Glazed Salmon with Kadaif Topping, finished with fresh pomegranate seeds. A nest of ultra-thin kadaif noodles (think baklava) tops it all off for a crispy, golden crunch.
Soymilk is the secret to a pareve Creamy Carrot Soup (recipe below) that will bring a rich, healthy, and colorful splash to the holiday table.
Anyone from the American south knows black-eyed peas, but did you know Jewish tradition says that eating them on Rosh Hashanah can increase your good luck in the New Year? Sausage, Black-Eyed Pea, and Swiss Chard Soup is a hearty way to ensure good fortune and eat your greens at the same time.
Pastrami Leek Galette? Yes, you read that right. Leeks are another traditional symbolic food for Rosh Hashanah. Sautéing pastrami with mushrooms and leeks cooks the veggies down to their caramelized essence. The savory, thyme-scented filling bakes right inside the dough for an elegant presentation.
This Ashkenazic Roasted Tzimmes keeps it traditional, simple, and light. In this updated version, a bit of ginger adds a subtle, warm kick while fresh mint offers an herbaceous finish.
Kayco’s Rosh Hashanah Checklist
- Kadaif (ultra-thin noodles)
- Kineret Frozen Challah Dough
- Puff Pastry Squares
- Heaven and Earth Riced Cauliflower
- Gefen Frozen Garlic
- Gefen Frozen Ginger
- Zeta Extra-Virgin Olive Oil
- Haddar Tahini by Baracke
- Gefen Apple Pie Filling
- Galilee Organic Silan (date syrup)
- Manischewitz Beef Broth
- Gefen Honey
- Tamarind Concentrate
- Pomegranate Syrup
- Jeff Nathan’s Panko Crumbs
- Gefen Unflavored Soymilk
- Hard Apple Cider (such as Appleation)
- Black-Eyed Peas
Pomegranate Braised Beef
By Danielle Renov
1 (3- to 3½-lb./1½-kg.) second-cut brisket
- 3 tablespoons sugar
- 1 tablespoon kosher salt
- 1 tablespoon sumac
- 1 tablespoon ground mustard powder
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon cracked Gefen Black Pepper
- 1 teaspoon cayenne pepper
- 2 tablespoons canola oil
- 3 medium onions, halved and sliced
- 1 teaspoon kosher salt
- 1 teaspoon coarsely ground black pepper
- 3 cloves garlic, smashed
- 1 (11-ounce/330-milliliter) bottle hard apple cider, such as Appleation
- ½ cup tomato sauce (not marinara)
- ½ cup pomegranate molasses (syrup)
- 2 cups Manischewitz Beef Broth (or 1 beef bouillon cube dissolved in 2 cups hot water)
- ¼ cup pomegranate seeds
- In a bowl, combine all rub ingredients.
- Rinse brisket and pat dry very well. Rub the spice mixture all over both sides of the brisket. (The spice rub makes more than you will probably need. Freeze the rest for another brisket.)
- Place spiced brisket into a ziptop bag; refrigerate overnight. (If you’re short on time, just let spiced meat come to room temp for one hour. Then continue with the recipe.)
- Remove from the fridge; allow brisket to come to room temperature. Preheat oven to 350°F (180°C).
- Heat a large Dutch oven or ovenproof pan over high heat. Add oil and brisket. Sear both sides of the meat for four to five minutes per side until nicely browned. Remove from Dutch oven; set aside.
- To the same pot, add onions, salt, and pepper. Cook for four minutes until onions are soft and translucent. Add garlic; cook for one minute.
- Add hard cider, using a wooden spoon to stir it in and scrape up any browned bits from the bottom of the pan.
- Add remaining ingredients. Bring mixture to a boil; return brisket to the Dutch oven. If you used a pan, pour the sauce and onions over the brisket.
- Cover the pot tightly. Bake for about 1½ hours.
- Remove from oven; turn brisket over. Return to oven. At this point, cooking time will vary based on the size of your meat. I suggest giving it another 45 minutes, no matter the size, and after that checking it every 30 minutes until it is soft and tender. Mine took three hours total for a four-pound brisket.
- Remove from the oven and allow brisket to cool completely in the sauce. (Taking the brisket out of the sauce while it is hot will result in a dry brisket.)
- If you want to shred the brisket, wait 45 minutes after you take it out of the oven and, while it is still warm, use two forks to shred it in the pot, where it can stay in the liquid.
- To slice brisket, allow it to cool completely, then remove from sauce and slice against the grain. Garnish with pomegranate seeds, optional.
Excerpted from Peas Love and Carrots by Danielle Renov. Copyright 2020 by ArtScroll Mesorah Publications. Reproduced with permission of the copyright holder. All rights reserved.
Creamy Carrot Soup
By Dining In Cookbook
- 3 cups baby carrots
- 2 cups water
- 1 bay leaf (optional)
- 1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
- 1 tablespoon ﬂour
- 2 cups low-fat milk or Gefen Unflavored Soy Milk
- Dash of ground nutmeg
- 2 teaspoons butter or margarine
- 1 teaspoon salt
- ½ teaspoon fresh lemon juice
- Combine carrots, water, bay leaf, if using, and garlic in a medium-sized pot. Bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes. Remove and discard bay leaf. Using a hand blender or food processor, blend carrot mixture until smooth.
- In a soup pot, place ﬂour; gradually add milk or soy milk, stirring until well blended. Stir in pureed carrots and nutmeg. Bring to a boil.
- Remove from heat and stir in butter or margarine, salt, and lemon juice.
Recipe courtesy of Kosher.com.