ROSH HASHANAH

Here is an old list of items I offered for the Jewish New Year.  If you are interested in my cooking for you take a look. If not, it's still an interesting list. Which of these items do you make or like? I would add a plum cake and an apple cake to the list.

ROSH HASHANAH MENU

 A - A P P E T I Z E R S                       

Cold

Chopped Chicken Liver

Vegetarian Chopped Liver (V)

Chickpea Hummus (V)

Eggplant Salad (V)

Gefilte Fish

Pickled Salmon

Hot

Sweet & Sour Meatballs

Chicken Fricassee

            with Meat balls

Sweet & Sour Stuffed Cabbage (M or V)

B - S O U P            1 Quart serves 2-3               

                                                   

Chicken Noodle or Matzo Ball   

Chicken with Kreplach               

Sweet & Sour Borscht (V)

Flanken

Tomato with Israeli Couscous

Mushroom Barley (V)

C - C A R R O T S  & other cold salads

Honeyed Carrots

Carrot Salad w/ Honey & Lemon Vinaigrette

Carrot & Raisin Salad

Moroccan Carrot Salad with Preserved Lemon

Cucumber with Dill

Chinois Chopped Salad  (a la Puck)

Fresh Berry Terrine (Cold Gelatin Mold) 

D - T Z I M M E S               1 Quart serves 4 

                                                  

Prune & Honey with Farfel (V)

Carrot & Apple (V)

Mixed Fruit (V)

Sweet Potato & Prune (V)

Carrot & Dried Fruits (V)

Sweet Potato & Brisket

E - K U G E L                               1 serves 6

                                                 

Potato

Pineapple & Noodle

Carrot

Noodle & Cheese

Barley

Leek, Spinach, Zucchini

F - F I S H                                  Whole Fish            

                                               

Sweet & Sour Fish - carp, whitefish, pike or salmon

Baked Whitefish

Whole Snapper with tomato, pine nuts, etc.

Baked Salmon

G - V E G E T A B L E                         

 

Vegetable Cutlet            

Assorted Stuffed Vegetables 

            Apricot & Couscous

            Meat & Apricots

            Barley or Quinoa or Rice

Baked Lima Beans or Pureed with Garlic & Cumin (V)

Chickpeas -caraway, turmeric, cardamom, saffron (V)

Assorted Vegetable with Chickpeas & Raisins (V)

Carrot Pudding (V)

H - M E A T                             

Lamb Tagine with Prunes & Almonds

Lamb Tagine with Honey & Prunes

Lima Bean & Lamb Cholent

Lima Beans, Brisket & Barley

Chicken with Honey, Orange & Ginger

Pomegranate & Walnut Chicken

Brisket with Caramelized Onions

Roasted Chicken with Grape Juice

Herb-roasted Chicken

Honey-roasted Chicken with Farfel Stuffing

Roast Goose

Roast Duck with Oranges or Apples

Sweet & Sour Tongue

SUMMER MENUS AL FRESCO

Here is a recent menu of Summer meals composed of 

locally sourced ingredients from the Hudson Valley.
If you would like a particular recipe send a request in the comments section.

thursday dinner

Crostini w/Smoked Trout/Salmon

Broasted Chicken w/soy, garlic, ginger, 5-spice

Glazed Salmon

Asian Slaw w/ Red & White Cabbage & Julienne Carrots

Green Beans w/ shallots, dill, walnuts

Raspberry Trifle

FRIDAY LUNCH

Gazpacho

Salade Nicoise w/ fresh grilled tuna & olive oil

Kalamata Olive Tapenade

Artisanal Breads

Local Cheeses & Assorted Fruits

 

saturday lunch

Cannellini Beans w/ sage, garlic & olive oil

Tomato Galette w/ Goat & Ricotta Salata Cheeses & Thyme

Onion & Zucchini Frittata w/Parmigiano Reggiano

Green Salad w/ Citrus Vinaigrette

Blueberries w/ marscapone, pistachios, mint and honey

saturday - dinner

Cucumber, Melon Ribbons w/ Chives

Grand Aioli w/ Cod & Shrimp

Assorted Vegetables: Corn, Asparagus, Carrots, Fingerlings, etc.

Grilled Skirt Steak and Duck Breast w/spices

Peach Pie

Gelato Assortment

Basil Pesto Pasta

Antipasto of Meats and Vegetables

sunday lunch

Antipasto: Salamis, Roasted Peppers, Olives, Prosciutto wrapped Figs,

Oregano Chickpeas, Radishes, Cherry Tomatoes, Green Pepper

Fish Platter: Smoked Trout, Smoked Salmon, Tuna & Cod

Foccacia

Pasta w/ Basil Pesto

Carrot, Cucumber, Cabbage quick pickles

Assorted Cheeses & Fruit

Watermelon

Cookies

Assorted Fish Platter