Rosh Hashanah, A New Beginning, Happy New Year!

Dad / Chef / Author | Sept. 5, 2002 | Carlo3b

[carlo3b]

Rosh Hashanah
Happy New Year

 September 7-8 2002 (5763)

The Jewish New Year, which ushers in the penitential season, traditionally marks the birthday of the world. Though observed only by Jews, its theme is a universal one. On the two days of Rosh Hashanah God's kingship over all people is reaffirmed. We also pray for the time when "everyone will come to serve You and bless Your glorious Name."

The most important symbol of the holy day is the ram's horn or shofar, which was used in antiquity for the purpose of calling the people to battle or to announce the fiftieth year jubilee. It was also used at the coronation of the kings of Israel. According to tradition, the shofar is linked to the story of the ram who was sacrificed by the patriarch Abraham in his son's stead.

It is blown on Rosh Hashanah to exhort the people to a life of sacrificial devotion to God and to humankind. Its call is also intended to arouse the people to examine their deeds and to repent for the misdeeds of the past year. During these days of penitence we are required to scrutinize our actions and to make resolutions of self-improvement.

The nature of the holiday is such that the Jew is filled with confidence in his or her ability to change misfortune into blessing, for "prayer, repentance and charity can avert the severe decree."

[stanz]

Cute!

[linton59]

Though I see this is a Left Coast AM thread which has run it's course by Left Coast noon, I will voice a lone Right Coast reply anyway. Happy New Year. And Mazel Tov. But, which year is it? Do I have a right, as a Christian, to re-name it? I am a Christian Zionist. I am profoundly pro-Israel. But I will not read anything by, or respect anyone and converse with anyone who uses BCE in referring to historic dates. I know the world cannot bear to choke out the name "Christ" but that is too damn bad, he was the turning point in history. The calendar of history is B.C. and A.D. "Before the Common Era (BCE)" my ass. And that is if Abba Eban or Yasser Arafat uses it. I will buy no books with BCE in them. If they start out with that lie and rewrite, I can believe the rest of the book is full of lies and rewrites.

[carlo3b]

See what happens when I leave for a short time, sheeesh. Behave you two....FHRUMPT!....sooo cute!

[carlo3b]

You know, I haven't the foggest idea which date is the method which was used by my friend, the son of a Rabbi, that I asked this morning. I only know that I haven't been approached in any of my past threads honoring the various ethnic holidays, which I have been doing for a very long time. I will find out the next time we talk, and I will be better prepared whenever I am asked in the future. Mazel Tov, and Shalom.

[carlo3b]

Challah
A wonderfully special and important Jewish bread

One of my favorite homemade breads is the Challah, a bread usually eaten on the Sabbath, is also specially prepared for the holiday. Instead of the traditional braided loaf, the Rosh Hashanah challah is round - symbolizing the cycle of the new year. The design of ladders or birds are added to the holiday challah by some families to commemorate the prayers rising to Heaven.

This is the challah recipe was given to me by my next-door neighbors, the Levy family, and was told it has used as long as anyone can remember, perhaps generations. When I am asked to make it for the brocha at a wedding or bar/bas mitzvah, I add 1/4 cup sugar and 1/2 cup raisins, turning it into an Austrian/German style challah, as I've been told is the custom. Doing so gives it the festive sweetness such great occasions demand, but my family prefers this non sweet bread ordinarily. On occasion I make the dough and bake it in an ordinary bread pan to be used for the world's best French toast.

If you use a bread machine, this works just fine to be processed on the "dough" cycle and then shaped and raised as the recipe directs. Just use the ingredients in the normal order for your machine, and omit the yeast-soaking process.

If you don't have saffron, cheat with a few drops of yellow food coloring.

If you know how to braid in four strands, use that technique; otherwise, divide your dough into four parts, and further divide one of them into three parts. Make a big braid from the three large parts, and then make a small braid from the three small parts; put the little one on the big one. Pay attention, there WILL be a test later...LOL

Ingredients:

• 1 package dry yeast
• 2 teaspoons sugar, 1/8 teaspoon saffron
• 1 1/4 lukewarm water
• 4 1/2 cups sifted flour
• 2 teaspoons salt
• 2 eggs
• 2 tablespoons oil
• 1 egg yolk, beaten with 1 teaspoon water
• 4 tablespoons poppy or sesame seeds

Instructions:
1) Combine yeast, sugar, saffron, 1/4 c. water, and let stand 5 minutes.
2) Sift flour and salt into a large bowl, make a well in the flour, and drop in the eggs, oil, water, and dissolved yeast mixture.
Work in well with your hands, turn out on a floured board and knead well.
3) Cover, and let rise in a warm place for one hour.
4) Punch the dough down, recover, and let rise until doubled (if you poke a finger into it, the dent will spring back fairly quickly).
5) Divide into three or four parts  and let rest for 10 minutes.
Shape the loaf*.
Cover again and let rise until double.
Brush with the beaten egg/water mixture, sprinkle with seeds, and bake for 50 minutes in a 375 oven.

*For Rosh Hashanah do not braid but form the challah into a round shape

[carlo3b]

Kippered Salmon Club Sandwich Hors D'oeuvres

To Die for, and with all of that cream cheese and mayo, you probably will...ha!

Ingredients:

• 12 slices thin, firm, white sandwich bread
• 1/3 cup cream cheese, softened
• ¼ cup mayonnaise
• ½ cup minced scallions (green onion)
• 1 tablespoon drained capers, minced
• ½ teaspoon freshly ground pepper
• 2 cups chopped watercress
• 2 tomatoes, seeded and sliced very thin
• 2 cups (10 ounces) crumbled kippered salmon

Instructions:
With a rolling pin, roll each slice of bread flat.
Whisk together the cream cheese, mayonnaise, scallions, capers and pepper until smooth and spread on one side of each slice of bread.
To assemble 4 sandwiches
Divide the watercress among 8 of the bread slices and top with the tomato and salmon.
Stack 4 of the loaded bread slices on the other 4 loaded slices.
Finally, top each sandwich with a bread slice and press together.
With a serrated knife, trim the crusts from the sandwiches and cut into 4 or 9 small sandwiches. Secure each with a wooden toothpick and refrigerate, cover until ready to serve.

Makes 36 1-inch sandwiches or 16 tea sandwiches
 

[StarFan]

When I make Challah, and am out of saffron, I add tumeric to give it a golden color. Try it next time carlo.

[carlo3b]

Great tip, I will indeed use it!

[Phantom Lord]

I much prefer Mondel Bread.

[carlo3b]

I much prefer Mondel Bread.

Not a bad choice, where's the recipe...LOL

[carlo3b]

Fillet Of Sole Garlic Florentine

Here it is, Kosher, as requested, with metric measurements. It doesn't get much better than this!
This elegant dish makes a great dinner and is especially nice for a Shabbat or holiday meal.

• 3 lbs (1 and 1/2 kilos) fresh spinach - cooked, chopped and drained well
• 2 T. butter
• 3 cloves garlic - crushed
• 2 lbs (1 kilo) fillet of sole
• 1/2 cup (125 ml) white wine
• 1/4 cup (60 grams) melted butter
• 1/4 tsp. salt
• 1/2 tsp. pepper
• 1/4 cup (60 grams) flour (potato flour during Pesach)
• 1 cup (250 ml) heavy cream mixed together with
• 1 cup (250 ml) milk
• 1 cup (250 grams) grated kosher Swiss cheese
• 2 tsp. sweet paprika

1) Melt the 2 T. of butter with the garlic and mix into the spinach. Put aside and keep warm.
2) Poach the fish in the wine over a low heat until tender (around 10-12 minutes).
3) Put the spinach into a rectangular baking dish. Lay the fish on top of the spinach.
4) In a saucepan melt the 1/4 cup (60 ml) butter over medium low heat.
5) Add the salt, pepper and flour. Stirring continuously, add the milk/cream mixture and bring to a boil.
After one minute of boiling, remove from the heat and let cool for another minute.
6) Stir in the cheese and pour over the spinach and fish. Sprinkle with paprika and broil until browned lightly.
serves 6 lucky folks!
 

[aristeides]

Be careful with turmeric. It can result in nasty stains if you let it get on your hands or clothes.

[carlo3b]

 Yo stanz, this one's for you!Vegetarian Chili

Hey Tofu again!! Well, less meat in a diet can't hurt ya, and sometimes a specialty Veggie dish comes along that really tastes fantastic. This is one of them!   Really, I mean it!....my Texas friends are gettin a rope...gulp

• 1/2 pound tofu,; drained well, shredded coarsely and marinated for one hour
• 1/4 - 1/2 cup tamari or soy sauce for tofu marinade
• 1 pound cooked kidney beans
• 4 tablespoons vegetable oil
• 1 large onion, diced
• 1 cup celery, diced
• 1 medium green pepper, seeded, diced
• 1 large carrot, grated
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon cumin, or to taste
• 1/2 teaspoon mustard powder
• 1/2 teaspoon chili powder, or to taste
• 1 can tomato sauce
• 1/4-1/2 cup sherry (optional)

1) Heat 2 tablespoons oil in 12" skillet. Sauté onions until translucent.
2) Add celery, green pepper; and cook ten minutes.
3) Add grated carrots, cook another five minutes.
4) Add all the spices, beans, tomato sauce and sherry, cover and cook over low heat two minutes.

Heat 2 tablespoons of oil in a small skillet. Sauté tofu quickly over medium heat for about 5 minutes. When tofu begins to brown, add to chili and mix thoroughly. Cover and cook another 2-4 minutes to heat through thoroughly. Serves 8.

[carlo3b]

Ain't that the truth, I have stains on a black Chef jacket from turmeric, and they won't wash out...sheesh. Good point!

[jellybean]

FHRUMPT!

¿Que?

[carlo3b]

A sure sign of Senior frustration.....KARUMPTF!....LOL

[MaeWest]

This sounds soooo good. Uh, but how do you maintain your weight?

[carlo3b]

Maintain??? What maintain, I've kept my weight down to a fighting weight for years eating this way... only now I'm only in sumo matches!.... Bwhahhahahhahhah
Naw, I don't really eat this stuff, I am employed by the National Asso.Of Cardiologist to keep pushing those recipes... LOLOLOL

[jellybean]

A sure sign of Senior frustration....

HA! I'm only a freshman...no wonder I don't understand!

[Michael2001]

No offense to Jews, some of them are my good friends, but original Jewish food tastes terrible. When I go to Israel (and it's been a while) I stick to Chinese food and pizza.

But Happy Rosh Hashana