Rosh Hashanah, the Jewish new year, begins at sundown next Monday. Monday night will just be seven of us, and I'll make a whole fish stuffed with almonds and dates. I usually host a big dinner on the second night, and this year there will be 20 people at the tables. Yikes.
Last weekend, I made three pots of chicken stock, which resulted in eight quarts of stock in the freezer. Next weekend I'll defrost them, and simmer with leeks, carrots, celery, parsnips, parsley, cilantro and dill to finish into soup to be served with matzoh balls. I put lots of parsley dill and cilantro into the matzoh balls as well.
This weekend, I'm making brisket to freeze. This is a great recipe, using sundried tomatoes and wine to give a deep flavor to a thick gravy and tender meat. It must be made a day in advance of serving, and freezes very well.
My menus tend to change a bit as I shop, but here's what I've been thinking. It's a mixture of Ashkenazi and Sephardic Rosh Hashanah recipes:
Monday Night:--7 people
Pita with hummos, baba ganoush, and Muhamara (a pomegranite-walnut dip)
Whole Fish stuffed with dates and almonds
Sauteed Green Beans
Homemade Ice Cream--coffee has been requested by my sons
Tuesday Night: --20 people
Chicken soup with Matzoh balls
Brisket with Sundried Tomatoes
Chicken and seven-vegetable Tagine with apricots and almonds, over cous cous
Carrots with pomegranite and honey
Green Beans with pistachios
cheesecake (from my cousin)
Apple pie (from another cousin)
Some other dessert (a friend)
Homemade Ice Creams--I'm thinking Honey-Ginger and Caramel