Holidays

Next week is Tu B'Shevat, and for many Jews the holiday has become about a lot more than tithing trees, according to a recent article in Something Jewish. With the upsurge in environmental activism jump-started by Hurricane Katrina and Al Gore's An Inconvenient Truth and our continuing concern over where our food comes from, Jews in their 20s and 30s are incorporating green ideology into their Tu B'Shevat seders.

Some organizers will relate Tu B'Shevat to issues of environmental justice and environmental racism, while others are using the holiday to advocate for local and organic food. According to the article, a seder scheduled in San Francisco is billing itself as "eco-kosher," meaning the food served is sustainably grown and produced in a socially just manner, "[combining] progressive politics with religious imperative."

While Tu B'Shevat seders focusing on environmental concerns have been around since the 1970s, today's seders include much more religious content, according to many of the organizers. Combining environmental activism, an issue so prominent on today's forecast, with Jewish tradition may prove to be an attraction for formerly disenchanted Jews to rejoin the religious community.

Here's a list of environmental seders to check out in the big cities:

* In Chicago, Avodah: The Jewish Service Corps is running its first communitywide Tu B’Shevat seder in the co-op apartment shared by this year’s seven young program participants, all in their early 20s.

* The Tu B’Shevat seder in the Park Slope neighborhood of Brooklyn, held in Dolgin’s living room the past several years, is moving into a rented space to accommodate its growing numbers.

* The Kavod Jewish Social Justice House is having a seder in Boston for young adults with students from Hebrew College, alumni of the Conservative Yeshiva in Jerusalem and the Charles River Bet Midrash.

* In the Washington area, Shomrei Adamah will be co hosting a Tu B'Shevat seder and Shabbat celebration with Am Kolel, Jews United for Justice and the Shalom Center.

* Hazon, a New York-based Jewish environmental group, is running its sixth Tu B’Shevat seder at the JCC in Manhattan, and one is being organized for Limmud NY, a Jewish learning program taking place Jan. 17-20 in the Catskill Mountains.

 

Anthony Bourdain Says: you're rude.I'm not going to pretend that I'm a fan of Anthony Bourdain. This is a man who has labeled all vegans as "rude" (ironic, considering he's easily one of the rudest people on television) and calls them the "Hezbollah-like splinter-faction" of vegetarians. This is a man who has said that "the sooner we asphyxiate in our own filth, the better." This is a man whose appetite is whetted by watching a live cobra have its still-beating heart ripped out, then served to him in a dish. Clearly, Bourdain and I have very different world-views and principles. Perhaps the one thing he and I agree on is that Rachel Ray is really, really insufferable.

Though I often can't stomach his Travel Channel show, No Reservations, thanks to his caustic and surly hosting (and penchant for the cruel), clearly I'm in the minority. People seem to love (maybe it's love/hate?) the guy, so much so that Food Network, home of his first television series, A Cook's Tour, has announced that they'll be reprising the series with a marathon on Christmas.

The series, featuring outspoken chef Anthony Bourdain, returns to Food Network with a Christmas Day Marathon, airing four back-to-back episodes on Tuesday, December 25th from 9-11pm ET/PT. The series will then join the primetime lineup in its new timeslot on Tuesday, January 8th at 10:30pm ET/PT.

The Christmas Day marathon includes:

9:00pm "So Much Vodka So Little Time" -- Russia
9:30pm "Dining with Geishas" -- Japan
10:00pm "How to Be a Carioca" -- Brazil
10:30pm "Stuffed like a Pig" -- France

So, there you go: order in some Kung Pao and Moo Shu and celebrate the winter solstice with Bourdain.

 

...you come across something like this:

 
Hat Tip: Gothamist

 

By now we've all read Steve Almond's A Very Osama Hanukkah, and some of us have even worked our way through Christopher Hitchens' scathing testimony on what he terms "tribal Jewish backwardness," wittily entitled Bah, Hanukkah, over at Slate. It would seem that this Hanukkah season is about raising consciousness, confronting the past, and being accountable for our actions and traditions. What fun! While we're at it, I thought we might as well confront some current "backwardness," for example, the backwardness of how we treat the animals we raise for food with heartless violence and torture. (Oh, cut me some slack, I'm just getting into the holiday spirit). First up is the evils of the Egg Industry, and Exhibit A is the battery cage! Give that a read, and if it upsets your stomach, fear not: I have an infallible, mouth-watering, egg-free latke recipe for you. Happy Hanukkah, you backward fundamentalist.

Humane Latkes
4 Russet Potatoes
6 Teaspoons Ener-G Egg Replacer, packed flat
8 Tablespoons of warm water
2 Small Yellow Onions
Salt and Pepper to taste
Oil such as Grapeseed, Rice Bran, or Canola for frying

Using a food processor (or old-fashioned grater, if you're a backward fundamentalist), shred the potatoes and onions so that they feel the pain of centuries of backwardness.

In a small mixing bowl, combine 6 Teaspoons of Ener-G Egg Replacer with 8 Tablespoons of warm water. Mix thoroughly.

In a large mixing bowl, combine the shredded potatoes and onions with the Egg Replacer. Add salt and pepper and mix well.

In a large frying or griddle pan, heat your oil. Use a small serving spoon to scoop the mixture into the pan. Flatten, and fry until golden and crispy on both sides. Serve after your self-flagellation parade, with apple sauce and non-dairy sour cream.

 

Careful how many latkes you eat tonight, ladies (and Happy Hanukkah, too). A new Dutch study published in the journal Cancer Epidemiology, Biomarkers and Prevention, has shown that a carcinogenic chemical called acrylamide is produced in starchy foods that have been baked, fried, roasted, and grilled.

In the study, researchers from the University of Maastricht in Maastricht, the Netherlands looked at data from 62,000 women and established a direct link between consumption of this chemical and incidence of ovarian and endometrial cancer.

The study showed women who had high intake of acrylamide were more than twice as likely to develop ovarian or endometrial cancer as those who ate a smaller amount.

While indulging in pan-fried potatoes over the next week won't kill you, you might want to think twice about how often you eat potato chips and fries from now on.

To make your latkes a tad healthier this Hanukkah, consult our handy list of oils and choose the best option for you.

Butcher, Baker?: Candlestick Maker. Hard to believe, but the Manufacturers Association of Israel is predicting a drop in sufganiyot sales this Hanukkah.

A new survey held by the MAI estimated that Hanukkah 2007 will see only 17.5 million sufganiyot sold – a 4% drop from 2006, citing "the obvious health reasons".

The money saved on jelly donuts will instead be put toward cigarettes. Just kidding. They're actually anticipating a surge in sales of (the much less delectable and digestible) Hanukkah candles--with an expected 10% rise since last year.

 

So I'm planning my Hanukkah party for next weekend, putting together recipes and making grocery lists, when I come across this. It's an article about how hunger and gluttony exist side by side in our world, and it quickly pulls me out of my latke reverie. Of course, I'm well aware of the hunger problem we face, but to see the facts drawn out like that is an instant reminder:

This year, 854 million people worldwide wake up hungry.

More than one in 10 U.S. residents, including 12.6 million children, live in households that experience hunger.

In the real world, a person dies every 3 1/2 seconds from hunger-related causes.

Since collecting and giving tzedakah is such an integral part of being Jewish, Hanukkah is a perfect time to enlist your friends and family for a charitable cause. This past September, for my 30th birthday, I asked all of my guests to bring a can for donation to a local food pantry. It wound up being a huge success. See for yourself:

If you're getting together with friends or family for Hanukkah this year, this is a really simple way to do some good as a group. Just ask everyone to bring a can along with that side dish or present, collect them all in a box or tough bag, and drop them off at your local food pantry afterward. If you do it, take pictures or video, and send them in with a note about how it went.

With Hanukkah nearly upon us, it's time to start prepping our latke recipes. The oil that we fry them in is more than just a nod to the Festival of Lights: It's an essential ingredient as well, so it's important to choose wisely. Different oils vary in flavor, nutritional value, and smoke points, and do you even know what Canola is? I've gone ahead and done some of the preliminary legwork to help you choose the right oil for your frying pan. You'll find ideal oils for latke frying under the "Freedom Fry" heading, and oils to avoid on the "No Fry" list. Keep in mind that just because an oil appears on the "No Fry" list doesn't mean that it's unhealthy -- for example, Flaxseed oil is rich in omega 3 fatty acids and can help lower cholesterol, but heat can destroy its omega 3 properties. Canola, on the other hand, has a higher smoke point, but those who wish to avoid GMOs and bioengineered products might want to stay away, as 80% of acres sown to canola are planted with genetically modified seed. When doing your shopping, remember this: Many oils come from plants that are sprayed with fat-soluble pesticides. Those pesticides concentrate in the oil portion of the plant, so always buy organic when you can. One last tip: Remember to change your oil out after every couple of batches. The longer an oil is heated, the more free fatty acids form, which lowers the smoke point and increases your chances of burning. Whatever oil you choose, I wish you a happy Hanukkah filled with luscious latkes and lots of love.

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Think Thanksgiving is a secular holiday? Think again. In fact, it's quite possibly a direct descendant of Sukkot. Wait, what? Sukkot? The Jewish harvest festival of Booths? Yup. Robert J. Hutchinson, author of The Politically Incorrect Guide to the Bible, writes in an editorial today about the biblical roots of Thanksgiving:

There is at least some evidence that the deeply pious Pilgrims - who, as Puritans, believed the Old Testament law was binding on Gentiles as well as Jews - may have been partially inspired by the Jewish harvest festival of Booths (Sukkot).

Sukkot is a week-long celebration, mandated in Leviticus 23, in which the Jewish people remember and give thanks for their deliverance from bondage in Egypt. It is usually observed in October -- as was the original Thanksgiving in 1621.

At the very least, the concept and duty of thanksgiving is deeply rooted in the Biblical tradition. Indeed, you can actually see much of the Torah’s ceremonial commandments as being nothing less than institutionalized thanksgiving: The Sabbath, Passover, the Festival of Weeks, The Festival of Booths, the entire sacrificial system, seeks to inculcate among the people the awareness of divine graciousness.

So, when you're stuffing that Turkey (or Tofurkey, if you're one of my ilk) and candying those yams (mmm, yams) take a moment to think of our biblical ancestors, whom we have to thank for this long weekend.

This holiday season, Jews everywhere can experience the taste of a Christmas ham--without actually eating one. Yup, the crazies at Jones Soda are at it again, and this time they've created a Christmas Pack and a Chanukah Pack. Christmas flavors include Christmas ham, Christmas tree, egg nog, and sugar plum, and the sodas come with one "very cool stocking stuffer." The Chanukah Pack includes latke, apple sauce, chocolate coins, and jelly doughnut and comes with a dreidel. Both are certified kosher, caffeine free, and can be ordered on their Web site.

These are the same people who came up with dirt, sports cream, and perspiration sodas as a tribute to the Seattle Seahawks. They pride themselves on the accuracy of their flavors.

 

Roasted Red Pepper Hummus: with homemade pita chipsYou're gonna need to serve some snacks at your Sukkot soiree, lest your guests get sloshed on that Sukkot Sangria. This delicious recipe for Roasted Red Pepper Hummus is from La Dolce Vegan!, by the lovely and talented Sarah Kramer. There's a lot that's great about this recipe. For instance, it's really (really) easy to make, but it doesn't taste like it. Sure, they'll be soused, but your buddies will be impressed. Astounded reactions I've received upon serving this hummus have included, "You made this!?" and "Where did you learn how to cook!?"

The peppers and paprika create a rich, warm flavor and color, perfect for this autumn celebration. Balsamic vinegar, tamari, and apple cider vinegar add a tangy kick.

Make lots--it goes fast.

Sukkot Sangria: ready for its closeupI love Sukkot. It's the perfect holiday for a Jewish treehugger (next to Tu B'Shevat, of course).

For urbanites who've grown increasingly out of touch with the earth, the seasons, and even the sources of their food, Sukkot is a poignant reminder of the glory of nature. "Go outside and stay there for a while," we're aptly commanded in Leviticus. I've paraphrased, obviously, but you get the point. The way I see it, Sukkot is even more relevant and imperative to our modern world than it was thousands of years ago.

The symbols woven into the holiday are all tied to agriculture, the earth's bounty, and the majesty of the natural world. From the sparsely placed palm fronds that allow us to stargaze through the roof, to the symbolic four species - lulav, hadass, aravah, and etrog - we're encouraged to celebrate and pay homage to the harvest. Sukkot is also about harvesting joy and happiness, a theme that recurs throughout the holiday.

With all this in mind, here's a recipe that integrates the bounty of the harvest with a rip-roarin' good time: "Sukkot Sangria" (or Pomegranate Sangria, as they call it over yonder on Recipezaar). The recipe, along with some suggestions and variations, follows after the jump.

So, how was everyone's Yom Kippur? Sucky? Mine, too.

Let's put that sad Saturday of food deprivation behind us and move on: We've got tents to put up.

Sukkot, which begins on Thursday, is both a historical and agricultural festival and you're supposed to eat a lot of stuff stuffed with other stuff to symbolize a bountiful harvest. Here are some great-sounding "stuffed" recipes I've rounded up that highlight late summer/early fall seasonal fare:

Pumpkin Soup Served in Individual Roasted Pumpkins

Stuffed Bell Peppers

Apple, Currant, and Caraway Stuffed Chicken Breasts

Lebanese Stuffed Zucchini

Stuffed Tomatoes with Grilled Corn Salad

Goat Cheese-Stuffed Baked Apples

I'm feeling solemn. Not because I'm thinking about the sins I have to atone for tomorrow, but because nothing will pass beyond my lips. For someone who bases her life around meals (and requires coffee in order to function at the most basic level), I feel that my immediate future holds no pleasure. However, it is only one day. We're going to get through this! Here are some tips I've come across on easing the pain:

The Night Before:

1. Don't drink alcohol with dinner for these obvious reasons: You will be thirsty, you might get a headache, you could be hungover tomorrow, and, in worst case, you could puke, leaving you with an empty stomach.

2. Eat something filling, and not too salty or spicy. Kung Pao chicken, for instance, would not be ideal.

3. Don't overeat. Some people say that if they eat a huge dinner, they feel extra hungry the next morning. I am not of this camp. I personally like to stuff myself until I feel like I never want to eat again (or at least the next day). I plan on eating a hefty portion of pasta tonight, and maybe a slice of cheesecake for dessert...Mmmm...

The Day of:

1. Go to temple. It helps to be around a bunch of people who are suffering along with you.

2. Don't talk about how hungry you are. This will only draw your attention to your growling tummy. Instead, think of foods that make you want to barf, like week-old sushi or maggot-infested oatmeal.

3. Take a nap. It suppresses the appetite and makes the time fly by. You might even dream of eating, and then it's like you actually did!

4. Sniff spices. I've heard that sticking your nose into a jar of cinnamon, cloves, and/or cardamom eases hunger. (These are the spices used during the havdalah ritual at the end of shabbat.) I have no idea if this works or not, but since I happen to have these spices on hand because of the baklava I just made, I plan on trying it. Hey, why not?

If you have any more tips on easing the fast, please share!

Tortilla EspanolaTortilla Espanola is the Spanish version of an omelet. You'll find it everywhere, even in Spanish 7/11s on the highway. At its most traditional it's nothing more than potatoes, onions, eggs, a little olive oil, and salt, though you could add flavorings like cheese, zucchini, or even codfish of you're so inclined. The key is cooking the omelet evenly once everything is in the pan. Make sure you let it rest before you cut it. For breaking the fast prepare the day before and leave out. If there's any left after the break fast, store in the refrigerator.

 

 

Gazpacho: Properly orange and frothed.When I went to Spain in July, I ate gazpacho every day. In hot climes, there's nothing more refreshing for lunch. In Spain they don't serve the chunky salsa-style we typically see here. They blend it until it reaches a creamy orange color. Sometimes it's served as a drink in a big glass goblet. Sometimes it's thicker and richly flavored, meant as a dip for tortilla espanola. Sometimes it's thin and light, served as a drink in a big glass goblet. It's so easy to make the authentic varieties and you really don't have to follow a recipe. You pretty much just toss a bunch of veggies in a blender with some olive oil and stale bread crumbs. I love the thick kind, so here's how I do it:

First you'll need a chunk of stale bread. I like ciabatta. How much? Well that depends on you. If you want a thick gazpacho to dip your tortilla in use more, if you want it soupier use less or none at all. Blend it until you have a fine crumb. Put the bread crumbs in a fine mesh strainer and rinse under a faucet. After a good shower, mush them into the strainer, squeezing the excess water out like a sponge. Return the mush to the blender.

You can get creative with your veggies. I add half a yellow onion, about 3 medium vine-ripened tomatoes cut into chunks, a half a bell pepper (preferably red, but any color should do), and garlic to taste. You could add a cucumber if you had that lying around, which would make a thinner soup.

Season to taste with salt and fresh ground black pepper, perhaps a dash of cumin. Add a tablespoon or two of red wine vinegar and then drizzle in a few tablespoons of olive oil. Blend until smooth. Your gazpacho should taste light, a little frothy even. It should be orange, not red. If yours is red, you didn't add enough olive oil. So drizzle some more in and blend until it turns orange. When you've got your seasonings right, pop it in the fridge. Serve very cold.

If you're so inclined garnish with tuna, hard boiled egg, and/or ham (that's how they do it in Spain--it works surprisingly well), or a drizzle of olive oil.

Escalibada: A beautiful and delicious vegetable dish. Escalibada is a Catalan dish and is one of Spain's most popular cold tapas. There are many different versions, but they all include red peppers and aubergine (eggplant). This version also has onion, potatoes, and tomatoes (make use of the funky heirloom tomatoes that are in season now). And feel free to adjust this recipe according to which veggies you and your guests like best.
This can be made up to two days ahead and should be served at room temperature. It’s great piled onto a baguette with some cheese, or plain.

TapasDon't break the fast with bagels on Saturday. You can prepare a chic spread ahead of time that won't require any cooking right before you break fast. We suggest ditching the smoked fish and bagels for a spread of Spanish tapas. They're delightful in the summer and our menu uses seasonal ingredients, so try them now before the season's out. These dishes are all best prepared ahead of time. Click through for the recipes:

• Tortilla Espanola a.k.a. Spanish omelet
• Gazpacho
• Marinated Cheese
• Tuna Empanadas
• Escalibada a.k.a. Red Pepper and Aubergine Salad
• Heuvos Rellenos a.k.a. Stuffed Eggs

Honey server1. Dessert Wine. It’s sweet, not cloying, if you get a good bottle, and is a perfect way to cap off a delicious meal. Banyuls, an unusual red dessert wine, goes great with chocolate desserts.

2. Homemade Baklava, the sticky sweet Middle Eastern pastry is a far cry from the usual honey cake. Ramp it up a notch with honey from small producers, and keep in mind: the darker the honey, the more flavorful. Epicurious.com has a great recipe Dale Raben will prepare for Pickled next week.

3. Make Your Own Meade Kit - Yes, you can make this honey wine at home. And so can your host with this kit. Become a brewmaster of this fermented honey beverage. Buy a kit to give your host with some delicious honey.

4. Honey Serving Pots - Forget the honey, give its accoutrements. This honey server will reduce stickiness.

5. Homemade Spiced Almonds - Put in a celophane bag and tie with pretty ribbon. See recipe below.

My husband couldn't have been more delighted when I told him he'd have to judge a dessert nosh-off, unless perhaps I told him Jessica Alba was serving it to him. In the nude. Alas Ms. Alba was not available. Poor Husband.

The Tartlettes:

First I made a traditional recipe: Apple & Honey Tartlettes. These are always a hit because people love individually portioned foods. I guess it makes them feel special--like a whole tart was made just for them. This recipe is uber quick since it calls for store-bought puff pastry shells. (Generally I like to make things from scratch, but puff pastry is quite complicated for even the experienced home chefs to make at home.) After allowing the shells to thaw a bit, I roll them out to about 5 inches in diameter, top with sliced, seasoned apples, and pop in the oven. When they're done baking drizzle with honey, and serve a la mode with vanilla ice cream. Garnish with a sprinkle of cinnamon sugar, or a sprig of mint. So lovely.

Apple and honey tartlette

The Trifle:

Trifles rose to fame in American and British households in the 1700s. A “Proper English Trifle” was made with real egg custard poured over stale sponge cake soaked in fruit and sherry. In this Toffee Apple and Honey trifle, traditional Rosh Hashanah flavors are used. Considering the praise it got on recipezaar, it sounded like a good non-trad, unexpected alternative.

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Apple and mead sangriaAlso called honey wine, or Te'j by our Ethiopian brothers and sisters, Mead is an alcoholic drink brewed from honey. It's been made for thousands of years, which makes it seem all the more appropriate for the High Holidays. For my apple and honey fix this year, I concocted a recipe for Cider and Mead Sangria. I started with the basic sangria concept of mixing wine with fruit, but substituted mead for wine.

The label on the bottle of Sheba T'ej (brewed by Brotherhood Winery, right here in New York State) that I used even says that mead is [r]eferred to throughout the Holy Scriptures. (Those of you who know where I might find these mead references, do let me know.) My fruit element consisted of apples and hard cider. For an added bit of holiday cheer, I used a shot (or four) of rum. So here's how it goes:

1. Dice a couple of apples. For color variation, I used one green Granny Smith and one red Gala, but use whatever kind of apple looks good to you at the market.
   
2. Macerate (that's fancy-talk for soak) the fruit in about three cups (or one 750ml bottle) of mead in the refrigerator for a couple of hours, if you're not in too much of a hurry.
   
3. Once the time's up, or your patience runs out, add about one-and-a-half cups of hard cider. Hard ciders can run the gamut from bone-dry to candy-sweet. I used a bottle of Woodchuck Granny Smith Draft Cider, which falls somewhere in the middle of that range.
4. This next step is optional but special to me since I learned it from my dear departed Aunt Susie: Add a bit of rum. How much and what sort are up to you. I wouldn't use complete swill, but something really nice, like 10 Cane, would probably be wasted here.
5. Once you've decided the rum issue, give your sangria a gentle stir, divvy it up into glasses and garnish with mint. What's the significance of the mint? It's pretty.
   

We all wish for a sweet year and – don't get me wrong – sweet is good. But sweet and pretty? Now that's really good.

L'Shanah Tovah!

This vegan challah recipe is spiced bread more than anything else. There's no egg in it, which is what makes challah challah in my opinion, but we do braid it, so I call it faux-challah.  The dough is pretty sweet so we added lots of salt to make it a savory loaf, but it's just as easy to make sweet by adding cinnamon, pumpkin pie spice and raisins.

Here's how I made it with my friend Mary:

Step 1: While the yeast proofs with warm water we put the dry ingredients in one bowl.

 

 

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A fresh pomegranateOn the second night of Rosh Hashanah Jews are supposed to eat a "new fruit" to represent a new year. MyJewishLearning explains:

This tradition has become a way literally to taste the newness of the year, by enjoying an unfamiliar food. Often, a pomegranate is used as the new fruit, as the pomegranate is said to have 613 seeds, corresponding to the 613 mitzvot. The pomegranate has also long been a symbol of fertility, and thus of the unlimited possibilities for the new year.

The pomegranate cocktail below will also literally bring spirit(s) to your new year's table. And since pomegranates are messy and stain like hell, I prefer their juices confined to a glass flute. With brandy and champagne, of course...

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Voila: A slice of my first homemade cake The holiday calls for honey, so here’s honey. Both the batter and frosting in this recipe are drenched in it. In fact, the honey in this recipe is like that one main chick in the Pussycat dolls: She's the face of the group while the other four (or five?) are less than secondary. Also like a Pussycat Dolls song, it’s tough to handle more than one piece of this stuff, so I’d recommend making it for a crowd. And if you want to amp the chocolate, sub in Dixie Elliot’s chocolate frosting recipe.

Now, I am by no means a “baker,” so if I could make this, you can, too. Here’s what intimidated me at first glance:

1. I had never boiled honey, much less used a candy thermometer for anything;
2. I had never sifted ingredients;
3. I’d never made my own frosting.
4. I’d never made a cake that was more than a mere two layers.

Yes, it was a lot for a non-baker to handle. But I swear it ended up being one of the most fun recipes I’ve ever made. And there was nothing difficult about it. Piece of cake. Check it out below.

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Step 1: I prepared my pans and creamed the butter.

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Honey-drenched dough balls traditionally eaten on Rosh Hashanah are called teiglach. They're kind of like Jewish sticky buns. This recipe offers a method for serving small balls for a more elegant presentation or glued together in a cake.

Teiglach with walnuts

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Kugel is the Yiddish word for casserole. The widely known traditional preparation with egg noodles originated about 800 years ago in Germany. Which is why this dish needs a face-lift.

We like the recipe below for a cauliflower-leek variation found on Epicurious.com. If you're set in your ways, Allrecipes.com has a bunch of tasty-looking more traditional preparations.

Caulilower-Leek Kugel with an Almond-Herb crust

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The traditional carrot dish served on Rosh Hashanah is called tzimmes. It consists of sliced carrots cooked in honey and flavored with cinnamon, sometimes with the addition of dried fruits. Other traditional recipes made with meat often include sweet potatoes. Variations are endless, as you'll see on Jewish-food.org. Here you'll find a traditional non-meat recipe. Here you'll find a traditional meat recipe.

But honey can be an overly pervasive flavor on the Rosh Hashanah dinner table, and traditional tzimmes provide no relief. If you want to balance out the sweetness on your menu, you'll find the recipe below for tangy, roasted sweet carrots and parsnips with oven-caramelized balsamic vinegar a welcome alternative.

Roasted sweet carrots and parsnips

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Recipe: Kitty's Sweet Roasted Carrots & Parsnips

Serves 4 - 6

• 4 large carrots, peeled, diagonally sliced into one-inch chunks
• 4 large parsnips, prepped the same
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• kosher salt & freshly ground pepper to taste
• 1 tbsp fresh chopped rosemary, for garnish

1. Preheat the oven to 475 F. Lay the vegetables out on a roasting tray.

2. Whisk together the oil and vinegar, along with some salt & pepper, and drizzle over the vegetables. Stir them up to make sure every inch is coated.

3. Cook for 30 minutes or until all vegetables are browned. Either serve immediately, or store up to a day ahead and reheat in a casserole dish for 10 minutes in a 350 F oven. Sprinkle with fresh chopped rosemary.

 

This couscous recipe really lives up to its name. It makes great use of late-summer corn on the cob, which adds wonderful sweetness and crunch along with the yellow peppers. And, as you see below, it’s so golden it almost glows.

Golden couscous

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Growing up in Texas I learned a thing or two about brisket. The smoked BBQ variety, like Thanksgiving turkey, has a tendancy to dry out, and I recall feeling disappointed by this on more than one occasion. When faced with a dry brisket the only solution is to drench it in BBQ sauce. Since the traditional Jewish brisket already comes that way this is never an issue. It's slow-cooked in sauce so you'd have to do something really special to dry it out.

Tough cuts of meat should be slow-cooked so the fat gelatinizes, pervades the meat, and it begins to fall apart and tenderize. Adding acid to the sauce also helps break down the meat. This explains why many recipes call for ketchup, and those scary, really old-fashioned ones for Coca Cola. Adding soda to meat freaks me out, so I had to bypass more than one grandmother's recipe. You can make this dish one or two days ahead and refrigerate. The longer the meat sits in the sauce, the more it will break down and tenderize.

Brisket: Saucey and delicious.

And check out our resident Impulsive Gourmand's Top Five Ways to Eat Leftover Brisket.

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My hometown of Austin, Tex. is home to an amazing grocery store called Central Market. There's scarce an ingredient Central Market doesn't sell. In addition to their stellar made-in-house baked goods, deli meats, and things like hummus, they have recipe cards all around the store to pluck, shop from, and take home with you. This recipe is from one of those cards.

Spinach is served on Rosh Hashanah to represent the wish to get rid of enemies, according to Sephardic tradition. This recipe is also the definition of a refreshing summer salad. When my mom and I made it this summer we threw in the delicious blood oranges we had on hand. The original recipe calls for ricotta salata cheese, which we omitted it to keep it light and let the citrus flavors really sparkle.

 

Spinach Citrus Salad

Click here to return to the Rosh Hashanah dinner table for more symbolic dishes.