Since 2005 we’ve been hosting the family feast for Rosh Hashanah. And what is a traditional holiday dinner without an excuse to do some cooking.
Rosh Hashanah occurs in September or October and so it’s traditional to include fall produce, particularly fruits which symbolize the hoped for sweetness of the new year. To this effect we made a huge run on the Santa Monica Farmer’s Market and picked up nearly all of the fruits and vegetables for the meal, including this apples.
As we have a beet dish, we used the beet greens as garnish.
And with the soup added, dressed with a bit of olive oil and toasted pinenuts. You can see the chef’s own version at my recent é outing.
This beet salad (recipe here). We adapted it for buffet style serving (chopped everything finer).
We used this recipe (more or less). Which involves slow cooking (for a long time) with carrots and various fruits.
We also made a traditional seven layer cake. You bake seven very thin cakes.
There were snacks and a lot of wine too, but I’m too full to get into it.