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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Baking Pan: Make sure you've got enough! Click to order.My name is Kitty and I've been dubbed Pickled’s “Budget Baleboosteh.” That means I'll host dinner parties in my own home, and blog about the planning and cooking to show you how easy it is and why you must get your tush in gear and throw one yourself. More importantly, I won't spend more than $10 a head on food. (Drinks are another story. That budget may depend on how hard my week was.) So it's cheaper than eating out. And your friends will fall more in love with you than ever. My Pickled debut is another first for me: I'll host my first traditional Rosh Hashanah dinner. My husband and I invited his three cousins over, and I have been consulting with Moms and Grandmas and Jewcy's Interactive Dinner Table to ensure my menu and recipes are up to snuff.The first two steps to hosting any party are 1) confirm the guest list and 2) plan the menu. My menu at this meal must account for one vegetarian at the table. Here's what I've got down:

• Sparkling Wine Cocktails
• Hors D'Oeuvres/Munchies TBD
• Beef Brisket
• Cauliflower-Leek Kugel
• Sweet Roasted Carrots & Parsnips
• Challah Bread
• Apple & Honey Toffee Trifle or mini Apple & Honey Tarts (Still deciding; Look for a Nosh Off on Pickled this week.)

I plan to cook as much as possible in advance so come Wednesday I just have to reheat and served. My current to do list:

1. Call my butcher to order the 3-4 lb brisket
2. Finalize my menu choices
3. Research where in my neighborhood I can find a fresh round challah

For those of you joining me in your kitchens, this would be the time to invite your guests, assess your baking pans (cheapie disposables can be bought at the grocery store), and make sure you have enough dishes and silverware to go around. Any questions? That’s what I’m here for.

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

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