18 September 2014
The Jewish Food Experience (JFE) brings people together through the universal language of Jewish food. During this High Holiday season of hosting and entertaining, we looked to JFE for some tested recipes to spice up our menus. What are you planning to cook this year?
For some of us, the holidays are all about familiar, traditional family dishes that evoke meaning and memories. For others, the New Year is all about renewal and the chance to try something new. This feels particularly true for the seasonal eaters among us because the Jewish and Gregorian calendars do not align. Last year, Rosh Hashanah fell at the end of August when the markets were still bursting with peaches, tomatoes and corn. Maybe you started your pre-fast meal with watermelon gazpacho. This year, it comes a month later at the end of September, when fall’s apples and squashes will be making an appearance. Even if Mom’s brisket is a holiday fixture, maybe you’ll accompany it with a new recipe, like oven-roasted acorn squash with tahini dressing, pistachios and pomegranate from DGS Delicatessen’s Nick Wiseman. Yum!
Whether you follow the farmers markets or not, food is a good place to try something new—it’s low commitment and forgiving, and someone is guaranteed to like it. We feel particularly confident about our recipes which we’ll proudly give our seal of deliciousness. So savor the new year with Mike Friedman’s braised brisket-style short ribs and Barry Koslow’s gefilte fish with preserved lemon and beet chrain, or break the fast with Ruth Gresser’s smoked salmon pizza and Carla Hall’s challah bread pudding with apples and rosemary honey. We’d venture to say that easing your way into a new year and new things has never been so tasty. Check out our top ten recipes for the High Holidays at http://jewishfoodexperience.com/top-10-recipes-high-holidays/.
L’Shanah Tovah from the Jewish Food Experience