Friday, March 27, 2015 Nisan 7, 5775
By:
Linda Morel
“Nineteen people?” my husband said. “Where are you going to put them all?” Last year, I invited more people to break the Yom Kippur fast than I could seat around tables. While my heart expanded to include everyone, unfortunately my walls are rigid. I decided to serve dinner buffet style. Yet I worried that this pivotal meal, a transition from...
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There is more to Rosh Ha­shanah side dishes than just sweet kugels and ­tzimmes. Here are a few different ideas for you to try. Broccoli Souffle (Pareve) From Geila Hocherman and Arthur Boehm’s Kosher Revolution 1 head broccoli, cut into florets or 1 package (10 oz.) frozen broccoli florets, defrosted under hot tap water and hand-squeezed to extract liquid 3...
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Take a break from ­tradition by trying these offbeat recipes
By:
Naomi Muller, Jewish Exponent Feature
On Rosh Hashanah, most Jews indulge in sweet foods to express their desire for a sweet year. Problems arise, however, when a guest or family member is unable to tolerate sugar and honey for either medical or dietary reasons. Obviously, we all desire a year filled with all manner of delicious blessings. The question is how to find substitutes for...
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By:
Rivka Tal
Challah is the braided egg-rich loaf of bread that we traditionally eat on the Sabbath and holidays — two loaves of challah at each of the three Shabbat meals. Challah in Israel is classified as sweet, semi-sweet and “regular.” (My personal favorite is what is called baguette challah, which I have yet to duplicate at home.) But for Rosh Hashanah,...
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By:
Eileen Goltz, Jewish Exponent Feature
Oh joy! It’s that time of year when we get to eat honey cake (yes, this is sarcasm). Okay, before you get your yontif nose out of joint, I will freely admit that I’m among the minority of the tribe that really never cared for this quintessential holiday treat. It’s probably not my favorite because my mom didn’t care for...
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