While this New Year may look different than years past, and we may not be getting together with extended family, many of us will still prepare and enjoy a holiday meal . This year, we turned to our community members to help us plan the perfect menu.
Here are some traditional recipes and a few unique adaptations on some classics that will leave your holidays appetizing and your stomachs full. For more recipes and other holiday ideas, go to associated.org/highholidays.
Sweet and Sour Meatballs
Submitted by Linda Elman
Of course, there’s matzah ball soup and gefilte fish, but why not try something a little different? These also make great leftovers for lunch the next day.
Serve hot over rice.
Submitted by Adam Yosim
A winner everytime. Makes great leftovers, or if your gathering isn’t as big this year, buy a smaller brisket.
1. Place brisket in large nonreactive roaster with snug-fitting lid (best to use one measuring 15 ½ in. long, 12 in. wide and 4 in. deep). Pour Coca-Cola evenly over brisket, cover and refrigerate 24 hours, turning brisket once or twice in Coca-Cola marinade.
2. When ready to proceed, preheat oven to 325 degrees. Lift brisket from roaster and pat dry. Line large fine sieve with coffee filter and set over medium-size bowl. Pour in Coca-Cola marinade and let drip through.
3. Rub brisket well on both sides with salt and pepper. Heat oil in very large (15 in.) heavy skillet about 1 minute over high heat until ripples appear on pan bottom. Add brisket and brown 3 to 4 minutes on each side. Return brisket to roaster, now rinsed and dried.
4. For Gravy: Combine 2 cups filtered Coca-Cola marinade, soup mix, tomato sauce and ketchup and pour over brisket. Scatter sliced onions on top and drop in bay leaves. Note: If you use fresh bay leaves, crinkle them a bit as you drop them into the roaster to release their flavor.
5. Cover roaster, slide into lower third of oven, and braise brisket 4 hours. Check roaster at half time and if liquid seems skimpy add a little more filtered Coca-Cola marinade, or beef broth, or water.
6. Remove roaster from oven and set on trivet on counter. Remove lid and cool brisket at least 30 minutes to allow juices to settle and meat to firm up. Discard bay leaves and remaining Coca-Cola marinade.
7. To serve, lift brisket to cutting board and slice about ¼ in. thick—across the grain and slightly on the bias. Overlap brisket slices on large platter and smother with pan gravy and onions.
Apricot Chicken with Almonds
Submitted by Elise Rubenstein
This bright chicken dish is a delightful main attraction to your Rosh Hashanah table.
Submitted by Jessica Bronfein
A holiday staple with this traditional sweet casserole.
Roasted Cauliflower & Chickpeas with Mustard and Parsley
Submitted by Wendy Miller
Try this delicious recipe. Perfect for the holidays and any other day of the year.
Submitted by Amy Pollokoff
This Ashkenazi Jewish treat is filled with sweetness for the holiday season.
If you make it in a bread machine you can skip the next step.
Cut pieces the size of a walnut and roll a raisin in the middle.
Store in plastic container and turn every few days.
Gluten-Free Apple Tart
Submitted by Sarah Rovin
What’s Rosh Hashanah without apples? This is a new twist on an apple tart and is gluten free and easily made vegan/dairy free, too (just use coconut oil instead of butter).
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