ROSH HASHANAH
FAMILY GUIDE BOOK
Pressman Academy
Early Childhood Center
2010-2011
Rosh Hashanah
Rosh Hashanah begins a ten day period known as the High Holy Days or
Yamim Nora’im, a time of penitence and prayer that ends with Yom Kippur.
Jews worldwide are given these ten days to repent for their sins and ask
God for forgiveness.
People often greet each other saying: “L’Shanah Tovah Tikatevu,” - “May
you be inscribed in the Book of Life,” for it is believed that on Rosh
Hashanah the destiny of all mankind is recorded by God in the book of
Life. On Yom Kippur the Book is closed and sealed. Those who have
repented for their sins are granted a good and happy New Year.
Rosh Hashanah is known by many names and descriptions. Even though
Rosh Hashanah is observed on the first and second day of Tishri, which is
the seventh month of the Jewish calendar, the name Rosh Hashanah
means the “head” or beginning of the year.
Another name for Rosh Hashanah is Yom Teruah, the day of the
blowing of the Shofar. The whole spirit of Rosh Hashanah and of the entire
Ten Days of Repentance is one of seriousness and solemnity. The Shofar
is blown in the temple to herald the beginning of this 10 day period and to
stir those who have become complacent and forgotten that man is but a
very tiny being in the eyes of God.
A third name is Yom Hazikaron, the Day of Remembering. Jewish people
believe that on this day God thinks about the world s/he created.
Finally, Rosh Hashanah is known as Yom Hadin, the Day of Judgment.
God remembers the deeds of all people and judges the world for the
coming year.
On the Saturday night before Rosh Hashanah, Jews the world over go to
the synagogue to say Selichot. Selichot are prayers asking for
forgiveness. We are in a very serious mood as we enter the synagogue.
Services begin after midnight. Some of the prayers are beautiful poems
composed by Jewish scholars and poets. Selichot are also said during the
rest of the Ten Days of Repentance.
The Shofar is blown every day in the month of Elul, the month that
precedes Tishri, except on Shabbat. In biblical times, the Shofar was used
to herald great moments. Not a whisper is heard in the synagogue when
the Shofar is blown. There are three variations in the call: tekiah,
shevarim, and teruah. Tekiah is a long blast starting on a low note and
rising nearly an octave; Shevarim consists of three shorter notes; Teruah is
made up of nine quick, sharp calls ending with a high note. The Shofar is
a symbol of our people’s unity.
On the afternoon of the first day of the New Year, many Jews gather near a
flowing body of water to “cast all sins into the sea.” Tashlich means “you
will cast.” Often crumbs of bread, a symbol of sins and broken promises,
are thrown into the moving water.
The day after Rosh Hashanah is called Tzom Gedaliah, the Fast of
Gedaliah. Gedaliah was a governor appointed to rule the Jews of Judea
by Nebuchadnezzar after the destruction of the first Holy Temple in
Jerusalem. Gedaliah was murdered on this date. The Jews of Jerusalem
fled, changing the whole course of Jewish history. In remembrance of
Gedaliah’s death, a fast day is observed on the day following Rosh
Hashanah.
Customs and Traditions
On Rosh Hashanah it is customary for families to gather together for the
holiday meal. Traditional foods sweetened with honey are served to
symbolize sweetness, blessings, abundance and the hope for a sweet year
ahead.
We say the following berachot the first night upon lighting the candles:
Baruch Atah Adonai, Elohenu Melech ha-olam, asher kidshanu bemitzvotav ve-tzivanu le-hadlik ner shel Yom Tov.


    
 
First night only:
Baruch Atah Adonai, Elohenu Melech ha-olam,
she-he-che yanu, ve-ki-ye-manu, ve-higi'anu la-ze'man ha-zeh.









The second night we omit the Shehecheyanu.
The first night’s meal begins with kiddush and challah dipped in honey.
The challah is usually in a round shape to signify our wish that the coming
year will be smooth and complete. We say the following beracha:


We then eat a piece of apple dipped in honey and say:



Rosh Hashanah
Goals
* To initiate children’s awareness of the importance and uniqueness
of Rosh Hashanah.
* To foster an awareness of the High Holy Days through the senses.
* To introduce children to the symbols of Rosh Hashanah - Shofar,
apples and honey, honey cake, and round challah.
* To help the children learn the Shehecheyanu blessing.
General Activities
1. Discuss the Hebrew word Rosh, meaning top or head. Point to the
head. Introduce the Hebrew word for a few other body parts. Play Simon
Says.
2. Dip apples into honey. The honey is a symbol of a sweet year. Recite
the blessing over the apple:

Baruch Atah Adonai Eloyanu Melech Ha’olam Boray P’ri Ha’etz.
Add: As we eat this fruit of the trees, we pray that the New Year will be a
sweet and happy one for all of us.
3. Bake and taste round challah with raisins. The roundness reminds us
that the years go round and round. Compare the round challah with raisins
to the challah we usually eat on Erev Shabbat. What is different about it?
What is the same? Have the children look around the room and find other
things that are round. Ask them to list round things at home, in the garage,
in the store, etc.
4. Introduce a Shofar. Explain that it is made from a ram’s horn, that it
calls us to worship. Show pictures of a ram with horns. The Rabbi will
sound the Shofar for the class. Let each child take a turn and try to sound
it. (Clean the mouthpiece with alcohol between each child’s turn.) Sound
the Shofar very loudly and then very softly. Children identify which sound
was louder. Repeat the sounds, making less differentiation between the
degrees of loudness.
5. Visit the sanctuary. Look at the Torah. Feel its mantle. Discuss the
textures, colors and shapes that can be seen.
Cooking Activities
1. Applesauce (See recipe)
2. Challah (See recipe)
3. Honey Cake (See recipe)
Ask a parent to come in and assist. Allow each child to wrap his/her baked
food and take it home. Provide copies of the recipes for the parents.
Art Activities
Skills: fine motor control; eye hand coordination, group cooperation
1. Greeting cards
a. Print cards by dipping Jewish themed cookie cutters into paint and
then on to construction paper.
b. Bring in New Year cards received by you or by the children’s
families. Discuss the symbols and the words on each. Cut up the cards
and make them into a collage for a display in your room or the hallway.
Plan a trip to the mailbox and have each child mail a card to his/her family.
Remember permission slips.
2. Create a Shofar
a. Create a Shofar template out of poster board.
b. Older children trace the Shofar template on to a piece of
construction paper and then cut it out. You may need to do this for
younger children.
c. For older children: Punch holes around the edge of the Shofar.
Children select colored yarn to lace around the edges of the shofar.
d. Or: Select a medium for decorating the Shofar. Cut double the
amount. Place a party blower at the end. Seal. Voila!
3. Shofar/Apple Mosaic
a. Apply tissue paper to waxed paper with starch.
b. Pre-cut shofarot on construction paper - 2 pieces per child.
c. Place waxed paper between construction paper outline. Attach.
d. Hang in window.
4. Stuffed Shofar Mobile
a. Fold a large sheet of butcher paper in half and cut out a large
Shofar about 2’ long.
b. With the children’s help, tear or cut construction paper into 1” - 2”
squares.
c. Children glue the squares of colored paper on to the butcher
paper. This may take more than one session.
d. When dry, staple the edges of the Shofar together until a small
opening is left at one end.
e. Stuff the Shofar with crumpled newspaper.
f. Staple the opening shut. Suspend the Shofar from the ceiling as a
mobile.
5. Holiday Decorations
a. Using the Ellison dye cuts, cut out apples.
b. Put out materials to decorate them - seeds, e.g.
c. Suspend from the ceiling with nylon thread.
Games
1. Happy New Year - Blindfolded, two players walk toward each other in
an attempt to shake hands and say Shanah Tovah.
2. Who Is it? - A blindfolded child is approached by a child who says
L’Shanah Tovah. The blindfolded child tries to identify who is talking.
3. Guess the Object - A child describes apple, honey, Shofar, etc. to
others in the class who guess what the object is.
4. Pass the Shofar - Pass the Shofar while music plays. The one holding
the Shofar when the music stops is out.
5. Feel a Symbol - Children identify Rosh Hashanah symbols in a bag by
touch.
Field Trips
1. Walk to a mailbox to mail New Year Cards.
Parent Involvement
1. Ask parents to come bake.
2. Involve parents in very messy art activities.
3. Parents can read holiday books.
FingerPlays
Five Little Shofars in a Row
Five little shofars in a row
#1 said “I’m hard to blow”
#2 said “My sound is low”
#3 said “I’m best you know!”
#4 said “That’s not really so!”
#5 said “I’ve got to go!”
Five little shofars in a row
Five little shofars blew
Five little shofars blew
Five little shofars blew
Here is the Hive
Here is the hive
But where are the bees
They’re hiding inside where nobody sees
Watch and you’ll see them
Come out of the hive
1-2-3-4-5
Bzzzzzzzzzzzzzzzzz!
Way up in the Apple Tree
Way up in the apple tree
2 little apples smiled at me
I shook the tree as hard as I could
Down came the apples
Mmmm were they good
Rosh Hashanah Recipes
Bread Machine Challah
In bread machine place the following in this order:
2 eggs
1 cup water
1/2 cup sugar
1/2 cup oil
2 teaspoons salt
2 cups bread flour
4 teaspoons yeast
Set machine for dough cycle. When cycle is complete, remove dough and
shape. Let rise till double in bulk. Bake 33 minutes in oven at 350
degrees.
Challah
4 Packages of yeast
4 cups of warm water
(mix together in a small bowl and let bubble)
1 cup sugar
1 stick butter or margarine
4 eggs
4 teaspoons of salt
Mix together all ingredients and gradually add 12 cups of flour. Stir in
bowl, knead, and transfer to a well oiled bowl. Cover with a damp towel
and place in refrigerator overnight. Punch down and make 4 round loaves.
Bake at 350 degrees for 40 minutes.
Apple-Honey Cupcakes
This is a fun and easy recipe you can make with your kids. If you don’t want to make
cupcakes, you can use a loaf pan.
1/4 cup vegetable oil
3/4 cup honey
2 eggs, well beaten 2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups coarsely grated raw apples
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground cloves
2/3 cup chopped walnuts
Preheat oven to 350 degrees. Mix oil with honey, mix in eggs. Sift together the flour,
baking powder, baking soda and salt. Mix the grated apples with the spices and nuts.
Add a little of the flour mixture, then a little grated apple, then some more flour mixture,
and so on... until the flour and the apple mixtures are used up.
Place in either a muffin tin or loaf pan and bake until done (about 20 minutes for the
cupcakes and 40 for the loaf)
Easy Delicious Honey Cake
Ingredients
Supplies: Mixer
9” x 13” pan
1 spice cake (or applesauce) cake mix
1 3 3/4 oz. package Instant Butterscotch Pudding mix
4 eggs
1/2 cup oil
1/2 cup honey
1 cup hot coffee
1 tsp. vanilla
1 mashed banana
1 cup raisins (optional)
1/2 cup nuts (optional)
Instructions
1) Combine first 8 ingredients and mix for 6 minutes until well blended.
2) Add raisins and/or nuts if desired
3) Bake in greased 9” x 13” pan at 350 degrees for 30 minutes.
Tzimmes
1 1/2 pounds fresh baby carrots
6 tablespoons brown sugar
3 tablespoons margarine
1 cup water
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 tablespoon lemon juice
2 tablespoons honey
Sauté carrots in margarine. Add water, salt, etc. Bring to a boil. Cover
and simmer 45 minutes. Uncover and cook 20 minutes.
Chicken Marbella
4 chickens 2 1/2 lbs. each, quartered
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano
course salt and freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped
1) In large bowl combine chicken quarters, garlic, oregano, pepper and
course salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and
bay leaves. Cover and let marinate, refrigerated, overnight.
2) Preheat oven to 350 degrees.
3) Arrange chicken in a single layer in one or two large, shallow baking
pans and spoon marinade over it evenly. Sprinkle chicken pieces with
brown sugar and pour white wine around them.
4) Bake for 50 minutes to 1 hour, basting frequently with pan juices.
Chicken is done when thigh pieces, pricked with a fork at their thickest,
yield clear yellow (rather than pink) juice.
5) With a slotted spoon transfer chicken, prunes, olives and capers to a
serving platter. Moisten with a few spoonfuls of pan juices and sprinkle
generously with parsley or cilantro. Pass remaining pan juices in a
sauceboat.
To serve Chicken Marbella cold, cool to room temperature in cooking
juices before transferring to a serving platter. If chicken has been covered
and refrigerated, allow it to return to room temperature before serving.
Spoon some of the reserved juice over the chicken.
Makes 10 or more portions.
Carrot Kugel
1 lb. carrots, grated
3/4 cup oil
1/2 cup brown sugar
1 egg
1 teaspoon baking powder
1 teaspoon soda
1 tablespoon lemon juice
1 tablespoon water
1/2 teaspoon. salt
1/2 teaspoon cinnamon
1 1/2 cups flour
Grate carrots in processor, then insert blade and chop. Mix all ingredients
in order given and place in greased ring mold. Bake at 350 degrees for
one hour (or slightly less).
Wild Rice Pilaf with Vegetables and Dried Cranberries
4 tablespoons vegetable oil or margarine
1 stalk celery, chopped
1 large carrot, chopped
3 green onions, chopped
1 teaspoon grated nutmeg
1/8 teaspoon cayenne
8 ounces wild rice
3 cups chicken stock
1 1/2 cup dried cranberries
salt and pepper
1/2 cup chopped parsley
Preheat oven to 350 degrees
In large sauté pan heat oil. Cook celery, carrots and onions until soft,
about 8 minutes. Add in nutmeg, cayenne and rice and cook, stirring to
coat with oil. Add the stock, bring to a boil, and then add the cranberries.
Remove from the stove, cover and bake 1 hour and 15 minutes. When
done all the liquid should be absorbed.
Set aside, cover for 15 minutes before serving. Fluff with fork, taste for salt
and pepper and sprinkle with parsley.
What to do with left over apples and fruit from Rosh Hashanah and
Sukkot?
Potpourri!
Slice fruit into thin slices and allow to dry completely. Add cinnamon sticks,
whole nutmeg, and allspice. Store in a zipper baggie. Use as a table
decoration during Thanksgiving Feast or for art activities.
ROSH HASHANA RECIPES AND WISHES FOR 5770 FROM THE ECC STAFF
Every year we ask our staff for their blessings and wishes for the school, their
families, and the community. This year, we decided to do something a little
different. We asked our very diverse and dynamic staff to share some of their
special family recipes along with their personal holiday wishes. We really hope
you try each and every one of these special recipes and have a very very sweet
New Year!!!
“ANGIE’S” CHEESE SAMBUSAK
I am no great cook! Ok, fine, I am no cook at all. So when I came up
with the idea of including recipes along with our blessings this year, I
don’t know what I could have been thinking. But then I thought about
the amazing Indian foods I was raised on, and decided to share my
very favorite all time recipe (that, admittedly, I have never made
myself). This salty pastry treat is so amazing, as kids we would hide
our share for fear that it would get eaten if we weren’t diligent. I
would always make mine last for longer than anyone else, and then
eat it gleefully while they watched. I want to wish you all a year filled with good health, happiness,
and many beautiful childhood memories. (And if you do make these, make sure to SHARE)
Dough:
1 ½ lbs. self-rising flour
2 tsp. sugar
1 tsp. salt
6 oz oil
water
Filling:
3 lbs. cheese (jack/cheddar/gouda)
9large eggs
3 T flour
Mix flour and eggs. Add oil and water (preferably in mixer) to make a dough. Allow dough stand ½
hour (covered). Make filling. Grate cheese, mix cheese with beaten eggs and flour. To make each
pastry, roll a walnut sized ball of dough out thin into a half inch circle. Put 1 tablespoon of filling in
center and turn over to form a ½ circle, sealing edges with water. Bake in a 350 oven until pastry is
light brown and cheese filling is risen and puffy. Serve warm, with a hot cup of tea (with milk and
honey, the British way)
Angie Bass
BETSY’S BELLISIMA CAPONATA
I love to make Caponata every Rosh Hashanah because, to me, it’s a very fall-like dish. It uses
fall vegetables; it smells like fall, it even tastes like fall. I make huge quantities of it, sometimes
doubling or tripling the recipe and we eat it all during Rosh Hashanah and Sukkot. Zoe loves it
(and loves to help me make it!), and Avery will eat it right out of the pot! It can be eaten hot,
but I prefer it at room temperature, so it’s the perfect dish to take to the beach for Tashlich (a
favorite time to eat it) or to a friend’s Sukkah. Every year, we go to the beach for Tashlich and
then have a picnic. I have a friend who won’t join us for our picnic unless I bring my caponata!
2 medium eggplants
2 large onions, chopped
½ cup olive oil
1½ cups celery, sliced about 1/3 inch thick (about 4 stalks)
2 bell peppers, 1 red and 1 green, cut into 1 inch chunks
4 cloves garlic, chopped
1 28-oz. can Italian plum tomatoes, undrained, cut up
1/3 cup red wine vinegar
1 ½ Tbs. salt or to taste
2 Tbs. sugar
¼ cup chopped fresh basil
3 Tbs. tomato paste
½ cup chopped parsley
1 tsp. freshly ground pepper
¾ cup sliced stuffed green olives
4 Tbs. capers, drained
½ cup pine nuts, lightly browned
Cut unpeeled eggplant into 1-inch cubes. Heat olive oil in a 5 or 6-quart pot. Add eggplant
and onions and sauté for 10-15 minutes until lightly golden.
Add remaining ingredients to casserole (all items should be cut up before beginning the
recipe!); stir gently but thoroughly and simmer, covered for 30 – 45 minutes, stirring
occasionally. Remove lid and simmer for about 10-15 more minutes or until thick.
Serve hot or at room temperature, as a side dish, a main course, or with French or Italian bread
(or with a bit of sand at the beach!)
Yield: 3 quarts
The original recipe states that it will keep, under refrigeration, for 3 weeks, but it’s never lasted
that long in my fridge!
My blessing is that this recipe will lead you to the beach for Tashlich to toss your sins into the
sea and begin a new year– it’s a glorious experience!
Orly’s Amazing Rosh Hashanah Apple Kuchen
My mother is a wonderful cook who makes the most delicious holiday
meals. When I was 13, she assigned me to make a yummy dessert
with a Rosh Hashanah theme. For weeks, I practiced lots of things
wanting to make just the right thing. Finally this very tasty treat was
made. When served on Erev Rosh Hashanah it was such a hit with my
whole family that they have been asking for the recipe ever since. To
me it has all the flavors that make your mouth smile for Rosh
Hashanah! My blessing for all of you is to have a New Year filled with as much sweetness
as apples and honey!
Ingredients
1/2 cup butter or margarine
1 package yellow cake mix
2-1/2 cups sliced pared apple
1/2 cup honey
1 teaspoon cinnamon
1/2 cup finely chopped walnuts
1 cup sour cream
3 egg yolks
In medium bowl, cut butter into dry cake mix until crumbly. Pat mixture lightly into
ungreased 9x13x2-inch pan. Bake at 350°F 10 minutes. Arrange apple slices on warm
crust. Combine honey with cinnamon, nuts, sour cream and egg yolks. Drizzle over apples.
Bake 25 to 30 minutes longer or until light brown. Do not overbake.
Serve warm with vanilla ice cream for a special treat.
CHICKEN WITH PRUNES
6 – 8 servings
2 chickens, cut into quarters
One big onion finely chopped
One cup prunes
¼ cup of honey or silan (date syrup)
¼ teaspoon paprika
¼ teaspoon turmeric
¼ teaspoon ground white pepper
¼ teaspoon salt
Mix the chicken with all the ingredients. Put in a cooking bag and place in a glass baking pan. (One
layer)
Bake for about 3 hours on 275 Fahrenheit.
Enjoy!
This is my mom’s (and mine) favorite Rosh Hashanah recipe. I remember that my sisters and I
loved helping with serving this dish so we could lick the cooking bag after my mom served the
chicken.
This year I will definitely make this chicken to have a taste from home and think and pray for a
speedy recovery for my mom.
I also wish you all Shanah Tovah U’metukah….A year filled of health and happiness.
Miri Avraham
MORAH MONA’S CHILDREN'S FAVORITE ROASTED CHICKEN!
Serves 6
2 ½ to 3-pounds of chicken
2 teaspoons salt
1-teaspoon black pepper
1/2-cup duck sauce
2 oranges
2 cloves garlic, minced
1 teaspoon saffron powder
1-teaspoon honey
Preheat oven to 425F. Mix the duck sauce, honey, the juice from one of the oranges and saffron in a
bowl. Put the chicken in a roasting pan. Sprinkle the chicken with salt, pepper and garlic inside and out.
Pour the duck sauce mix over the chicken. Use a brush to rub the sauce all over the chicken. Cut the
other orange in half and stuff the chicken with it. Cut the onions in small pieces and add them to the
pan.
Cook the chicken for 15 minutes, then baste with pan juices and lower the heat to 350 F. Roast for 1
hour, basting after 30 minutes.
Let chicken rest for 10 minutes, and then transfer to serving dish. This is delicious with any kind of rice.
I love this recipe, because it’s my own invention! It feels so good when my children ask me, “are you
making your chicken?!” Every thing else has its own name, but the chicken is called Mom’s chicken. It’s
a great compliment for someone who is not a fan of cooking!
May the New Year be filled with never ending creativity, new inventions, and lots of new recipes!
May the delicious food gather every family around one table, every single day of this New Year. And
finally, may all of our family dinner times, be filled with lively conversations, funny stories and sweet
memories. Shanah Tovah!
MORAH REUT'S YUMMY HONEY CHICKEN RECIPE...(THAT SHE STOLE FROM HER MOM)
1/3 cup of honey
1/3 cup of soy sauce
1/3 cup of ketchup
8 pieces of chicken
Mix the honey, ketchup and soy sauce in a bowl, then rub onto chicken.
Let sit in the fridge for an hour.
Cook at 375 for 30-40 minutes. Flip the chicken once during cooking time and pour
excess sauce on top.
I have had this chicken every Rosh Hashanah since we moved to the US. It was always delicious
and a special treat for my sisters and I. Now I get to make it for myself and share the yumminess
with my friends.
This chicken really symbolizes all the yummy recipes I have learned from my mom. I enjoy going
to her and asking for new recipes, as well as finding out secrets about the old ones. I hope that in
this next year I am able to create my own fabulous yummy treats and then share them with my
mom and maybe teach her something new.
QUINOA AND CRANBERRY SALAD
1 cup cooked quinoa
1 cup dried cranberries
1\2 cup chopped walnuts
1 cup diced celery
2 Tsp chopped red onion
1 Tsp chopped parsley/mint/cilantro
Olive oil
Recipe:
Mix all of the ingredients together, drizzle some olive oil and lemon juice over it as desired.
Sprinkle salt and pepper over it…and Enjoy! I wish you all a year full of health ....a year with good
positive pink insights like the pink of these cranberries. I wish you a holy, pure year, full of good deeds like
this white quinoa and a year of green, like the parsley, with much traveling, enjoying and
understanding nature. Most of all , I wish you a year were all the aspects of life come together for you, and
make you feel content and happy…in short, a year that is only one thing-SABABA!!!
Shanah Tovah and Gemar Chatima Tovah! Ilana
‫אילנה‬
MORAH SOHEILA'S HONEY CAKE
3 1/2 cups flour
3 large eggs, separated
2 1/2 teaspoons baking powder
1 tablespoon fresh lemon juice
1 teaspoon baking soda
zest of lemon
1/2 teaspoon kosher salt
1/3 cup vegetable oil
1/4 teaspoon cream of tartar
1 cup honey
1 cup sugar
1 cup coffee, brewed
1/2 teaspoon cinnamon
Preheat oven to 350.
Grease a 10-inch tube pan with margarine and lightly dust with flour. Set aside.
Sift together the flour, baking powder, baking soda, salt and cream of tartar into a mixing bowl. Add
the sugar, cinnamon, egg yolks, lemon juice, lemon zest, vegetable oil, honey and coffee. Mix well.
Beat the egg whites until stiff. Gently fold the egg whites in to the batter. Pour the batter into the tube
pan. Bake in a 350 degree oven for 1 hour. Cool in the pan for 5 minutes and then remove to a wire
rack.
Enjoy and a happy Rosh Hashanah! Love, Morah Soheila
PERSIAN RICE WITH RAISINS AND CRANBERRIES
By Farideh Ahdout
Makes 6 Servings
Ingredients:
4 cups rice
2 tablespoons caramelized onion
2 large potatoes
2 cups large raisins
2 cups dried cranberries
½ cup vegetable oil
½ teaspoon saffron
Salt and pepper
To Prepare:
Bring 10 cups of water to boil in a pot. Wash the rice and add to the boiling water. Add 2 tablespoons of
salt. After 10 minutes, drain the rise.
Warm another pot on medium heat and add 3 tablespoons of oil, add ¼ teaspoon of saffron. Next peel the
potatoes and cut in thin oval slices, and place them on the bottom of the pot or rice cooker. Add the rice
over the potatoes and lastly add ½ cup of water and ¼ cup of oil. Let the rice cook over med. heat for 1
hour.
In a frying pan add caramelized onion, cranberries, raisins and the rest of the oil. Add saffron and sauté
the ingredients for about 20 minutes.
When the rice is done, place it on a serving platter, decorate the rice platter with the raisins and
cranberries and place the potato slices (tahdig) around the platter. Enjoy!
MY MOTHERS FAMOUS TZIMES (SWEETENED CARROTS)
Use three bags of small peeled carrots cut into circles or one large bag of frozen carrots cut in cubes (found at Pico
Glatt Mart).
Add one third cup of sugar on top and one quarter cup of oil and let stand overnight.
Bring to boil, then simmer covered for 20 minutes.
Continue to simmer uncovered for 2 hours.
We like to eat the tzimes when they are shriveled and dry. You may like it when they are tender and moist.
My mom has been making this recipe ever since I can remember. She cuts the cubes from raw carrots until her hands
are raw. Recently I found them in the kosher market and have made them the easy way. For Rosh Hashanah we cut
circles for a smooth new year.
Rosh Hashanah is a time for reflection. It is a time when we look back with pride or maybe regret on a year that has
past too quickly. I pray that you all take time to make your days count so that when you look back next Rosh
Hashanah, you will be more proud than regretful. Take the time to spend with your family and friends and when at
work, take pride in your work. I wish you all a Shanah Tovah, Happy and Healthy New Year.
Rachel Klein and Family (Morah Rachel)
JANET’S CHERRY RICE
Special for Rosh Hashanah because it is SWEET.
INGREDIENTS:
3 cups fresh cherries, or jarred cherries
1 cup sugar
1 teaspoon vanilla
4 cups of rice
1 teaspoon saffron
1/2 cup shredded almonds
(serves 6 to 7 people)
RECIPE:
1) Mix the cherries, sugar, vanilla and a pinch of saffron, then boil it
until it has a jam texture.
2) Stir-fry the almonds with oil and a pinch of saffron until it appears to
have a golden color.
3) Cook the rice. Now you are prepared to serve.
PREPARATION FOR SERVING:
When you have chosen the tray of your choice, layer the cherries in the rice. (one layer is the
rice, and the next layer is the cherries, continue this pattern until all rice and cherries are on
your tray.
Then scatter the almonds on top of your rice.
This sweet dish will add a unique touch to your Rosh Hashanah celebration. Serve it with love,
passion, happiness and spontaneity for you and your family. SHANAH TOVAH!
DAFNA’S FESENJAN (POMEGRANATE - WALNUT STEW)
Makes 6 Servings
Ingredients
Cubed stewing lamb, or stewing beef, or chicken pieces, 2-3 pounds.
Ground walnuts, 2 cups
1 onion
3 tablespoon Pomegranate paste,
3 Dates
two tablespoons of cooking oil
Salt, pepper, 1/2 teaspoon turmeric
1. Peel onion and slice thinly. Fry in oil until slightly golden.
2. Wash stewing meat or chicken pieces and fry with oil and onions until browned. Slowly add two cups of hot
water. The consistency should be pasty, not too liquid.
3. Bring to a boil, then turn heat down and simmer for about 30 minutes adding more hot water if needed. Add
ground walnuts, dates, pomegranate paste, and one more cup of hot water and bring to a boil.
4. Simmer for 20-30 minutes (long enough for the oil in the walnuts to come out and the stew to thicken. The
consistency, when done, should be like that of a very thick paste.
5. Serve over basmati rice.
The pomegranate (literally: apple with seeds) is probably the most celebrated and popular dish in the Persian
repertoire.
Israelite secret agents brought these fruits, along with grapes and figs from "the land of milk and honey" to the Jews
wandering in the desert. The large number of seeds found in each fruit and its red color make it a sign of mitzvot,
we eat this dish especially at the time of Rosh Hashanah. This dish is respected and glorified, and can be made
with duck, turkey, lamb, beef or veal.
May we be filled rich and replete with acts of chesed, mitzvot and good deeds like the seeds in a Rimon
(Pomegranate), in the coming year. Shanah Tovah ve'metuka
SARI’S CURRIED CARROT/APPLE SOUP
This is one of the recipes I always use for Rosh Hashanah - it is delicious and incorporates
two of the traditional Rosh Hashanah foods: apples and carrots
2 Tbsp. unsalted margarine
1 Tbsp. olive oil
3 medium onions, coarsely chopped
8 medium carrots, sliced
2 Granny Smith apples, peeled, cored and sliced
2 teaspoons curry powder
7 cups vegetable stock
2 whole cloves
2 teaspoons lemon juice
Kosher salt
Freshly ground black pepper.
Sauté onions in melted margarine and oil until soft. Add carrots, apples, and curry and
cook for a few minutes, stirring well. Add 6 1/2 cups of stock and the cloves. Bring to a boil,
reduce the heat, cover and cook slowly until the carrots are tender (about 45 minutes).
Cool a little bit and throw away the cloves. Puree the soup in a blender - add additional
stock to reach desired consistency. Season to taste with lemon juice, salt and pepper.
My blessing for the New Year is that our year should be filled with the sweetness of apples
and carrots, with a touch of spice to infuse it with excitement and a smattering of a lemon's
tartness to keep the senses awakened and interested.
Morah Jenny’s Apple Pie Cupcakes
My Favorite Rosh Hashanah treat! Enjoy! I hope that all the families of the ECC have a sweet,
happy and healthy new year.
Ingredients:
For the cupcakes:
3 cups sifted cake flour
1 tbsp. baking powder
½ tsp. salt
1 cup butter, at room temperature
2 cups sugar
4 eggs
1 ½ tsp. vanilla extract
1 cup milk
For the apple filling:
2 tbsp. butter
2 tsp. cinnamon
2-3 tbsp. sugar
3 large Granny Smith apples,
peeled, cored and diced
For decorating:
Vanilla buttercream frosting
Yield 24 cupcakes
Directions:
To make the cupcakes, preheat the oven to 350°. Line two cupcake pans with paper liners.
In a medium bowl, sift together the cake flour, baking powder and salt. In the bowl of an electric mixer,
cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Beat in
the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition. Add the
vanilla extract and mix well to combine. Add in the dry ingredients alternately with the milk, beginning and
ending with the dry ingredients. Stir until just combined.
Divide the batter evenly among the cupcake liners, filling them about 2/3-3/4 full. Bake until golden and a
toothpick inserted in the center comes out clean, about 18 to 22 minutes. Remove from the oven and
allow to cool for 5 minutes in the pans. Transfer to wire racks to cool completely.
To make the apple filling, heat the butter a medium skillet over medium-high heat. Add the cinnamon and
sugar and cook for a minute, until the mixture begins to bubble. Lower the heat to medium and stir in the
apples. Mix well. Cook until the apples are somewhat tender, about 10 minutes. Remove from heat and
let cool.
While the apple mixture is cooling, use the cone method to remove a chunk from the center of each
cupcake, making sure to leave a rim around the top of the cupcake. Fill the holes with the cooled apple
mixture. To decorate, top each cupcake with a swirl of vanilla buttercream.
FROM MORAH DEBBIE ABELES:
Every Shabbat I make challah for my wonderful family. They look forward to it, especially since it usually
tastes better than the rest of the meal (except dessert). Each of my kids enjoys braiding and 'painting' the
egg.
When the chagim roll around, they know I'll be making a round challah from Rosh Hashanah through
Simchat Torah. One tradition I have begun with these round challot, is to halve the dough. Then place
one half in the round Pyrex and flatten it. I slice apples to lay inside, sprinkle some cinnamon, and then
put the second half of dough on top. The cinnamon bakes into the challah and the sweet, softened, apples
are a very yummy surprise.
When I think back to my youth around this time of year, I remember the excitement in the house. We
always bought new clothes for the New Year. We tried to be extra good so to be inscribed in the Book of
Life. As a child, that was always a physical image for me. Mom set a new white table cloth with her best
china and wedding silver. And, of course, we loved apples and challah dipped in honey! Dad used honey
on the motzi through Simchat Torah. So much better than salt!
My wish for each of you during this festive season is based on the symbols we know so well. May you
have a sweet new year that is full and complete. Shana Tovah.
LUBA’S AMAZING APPLE PIE
This is my signature Apple pie. I was making it in the Ukraine long before I started to celebrate Rosh
Hashanah in the United States. As far back as I can remember, back to my childhood, I remember fresh
apple or cherry pies on the table to celebrate any occasion, from Birthdays to weekends. The end of the
week was usually on Saturdays, because we had 6 working days and only Sundays were off. My grandma
used to bake many kinds of fresh goodies, and the aroma of them baking in the oven still fills my memory.
When my friends and my family are gathering around the table in my house on Rosh Hashanah eve (and
it became a tradition to celebrate it in our house), the best dessert everyone asks me for is my apple pie.
So, here is my recipe. Try to make it, and you will see on your own why I'm hosting a Rosh Hashanah!
4 cups of flour
2 sticks of margarine
1 tablespoon of sour cream
1 cup of sugar
1 teaspoon of baking soda, put a little vinegar is on the top to bubble a bit before putting in.
1 tsp. Vanilla extract
5-6 green sour apples (Granny Smith are the best)
In a large bowl, mix flour and hard margarine together with sugar, vanilla, soda, and sour cream. Leave
this in the refrigerator for 30 minutes. Peel apples, cut into small flat pieces. Divide dough in two. Make
1 part flat on the baking sheet, spread apples, sprinkle sugar and cinnamon on top. Cover this with the
other part of the dough, make a few holes on the top, and fix the borders with your fingers. Spread egg
mixture on the top for color and shine. Bake in the oven for 45-50 minutes at 350F. Enjoy!!!!!
May this New Year be filled with the sweetness of your own homemade apple pie, with peace and
prosperity, and of course, excellent health and mood! Luba
FROM MORAH FRANCINE-----When I was a small girl we moved to California and spent all
our holidays with friends because we didn’t have any family here. I longed for those big
holiday get together I saw on TV. For 26 years, Rosh Hashanah has been the time when our
whole family gets together! Grandparents, Bubbie, our favorite Aunt, Mike’s sister and her
kids, our nieces and their kids and cousins all come to our house. Cooking for this large
group is a shared task. Bubbie, my Mother-in-law, always makes home made gefilte fish
(old country style - no store bought stuff for us) and the best chicken soup ever. Mike (my
hubby) makes the beef (usually brisket) and potato kugle. I make the maztah balls, baked
or Bubbie fried chicken (breaded), veggie de jour and the family favorite; noodle kugle.
NOODLE KUGLE
12 oz bag flat noodles cooked 8 – 10 min.
¾ c. raisins
¾ c sugar
¼ t. cinnamon
1 t. salt
4 beaten eggs
½ c margarine melted
You may use a mixer to combine the ingredient or by mix by hand. In a bowl combine
melted margarine, sugar, cinnamon, salt and eggs. A whisk is best. Add noodles and raisins
and mix with a spoon until well blended. Pour into grease baking pan and bake at 375 for
55 min. or until brown.
There’s a terrific country song, “Don’t Blink,” which reminds us all that life goes by all too
quickly. My blessing for the New Year would be for everyone enjoy their child/ren for who
they are and live (and be) in the moment. I bless my own children with continued wisdom
and hope they are able to realize their dreams. For my own parents (who are in their mid
80's) to have continued good health and for Mike and I to continue to grow with love in our
28 years of marriage.
Shanah Tova - Morah Francine
ILANA’S FAMOUS SWEET AND SOUR BRISKET
My mom makes this brisket every Rosh Hashanah as well as the various other holidays. It gets better with
time, and makes delicious leftovers. We always make sure to make more than needed so that we can have
this brisket over many days.
6 Pounds Brisket
3 small or two large onions, sliced
3-4 cloves garlic, minced
¾ cup brown sugar, firmly packed
½ cup vinegar
1 cup ketchup
½ cup water
½ cup good (dry) red wine, something that you would drink
1 tablespoon salt
Place brisket into heavy, heated Dutch oven. Sear (brown) on all sides on medium flame. Add onions,
garlic and brown again, approximately 10-15 minutes. Add remaining ingredients. Cover pot and simmer
until meat is tender, about 2 ½ -3 hours. Serves 10.
I would like to wish everyone a very healthy new year. I hope that the challenges that everyone is dealing
with right now will settle down soon, and in a few months, we will all have forgotten about the first few
weeks of school and how challenging they were. Ilana Blitzstein
MORAH LARA'S YUMMY HONEY CURRIED CHICKEN
1 chicken cut into 8s and extra chicken pieces
1 cup duck sauce
1 cup honey
1 cup mayonnaise
1 Tablespoon curry powder.
Mix all ingredients together and pour over chicken. Bake at 350F about 1 hour or until nice and
brown. This dish freezes really well and the leftovers make a delicious curry chicken salad.
May your year be filled with health, happiness, family and friends.
Morah Tammy’s Apple Crumble
This is a recipe I used to make when I was living in Northern California and would fly home to
be with my family for Rosh Hashanah. I got the recipe for my mother, who used different types
of fruits for the filling. I decided that preparing it with apples would be a festive and yummy treat
for Rosh Hashanah!
Ingredients:
2 cups of flour
1 cup of sugar
1 egg yolk
1/2 teaspoon of baking powder
1 cup of butter or margarine (melted)
5-7 apples, peeled and cut into cubes
preheat the oven to 325
mix the flour and baking powder. In a separate bowl, mix the sugar, margarine, and egg yolk.
Add the wet ingredients to the dry ingredients and divide the dough into two. Spread half of the
dough in a glass baking dish. Top the dough with the apples and cover the apples with the
reserved dough.
Bake the crumble for 2-2 1/2 hours. I recommend placing foil under the pan to catch any
drippings while the crumble bakes. Serve hot or cold.
I wish everyone a sweet new year filled with joy and happiness! Shana tovah umetukah!
LINDSEY’S CHOPPED HERRING! YUM!!!!
2 salt herrings (cleaned and soaked overnight/ 12 hours)
3 granny smith or cooking apples, peeled
¼ of one onion
4 marie biscuits (or unflavored tea crackers) + 2 level tablespoons matzo meal
3 tablespoons vinegar
2 teaspoons sugar
2 hard-boiled eggs
White pepper- a dash
Skin herring and remove bones. Minced (chopped) with apples, onions, marie biscuits (tea crackers)
and grate in one egg. Add vinegar, sugar and pepper. Decorate with the remaining egg by grating
over it.
Since my father is from South Africa we have always included South African recipes to our
holidays and this is one of my FAVORTIES!!!
I wish for you all lots of laughs, lots of food, and lots and lots of love!!!! Have a deliciously sweet and
healthy new year! Shanah Tovah!!!
“SCHANA”, MY FAVORITE FOOD OF SHABBAT
I chose to share this recipe because it connects me to my childhood and my grandmother. When
I was 13 years old I was going and sleeping over my “savtah” for Shabbat. I remember the smell
during all Shabbat from the food and the pleasure of being with my “savtah”. I wish my savtah’s
soul to be in heaven and rested--Morah Rachel Cohen
1 cup of wheat
½ cup barley
1 onion peeled and cut in 4 pieces
1 whole head of garlic (not peeled)
2 dates, (we take the seeds out)
4 small peeled potatoes
Eggs (as many as you like)
Chicken legs (as many as you like)
Meat (“chulent” meat, i.e. stew meat, flanken)
Salt, Paprika, Pepper, Cumin
Optional: yams as desired
*It’s good to boil the meat first prior to placing in the pot with all ingredients.
Pour appx. 1 tbsp. of oil in the pot along with spices.
Place garlic in the middle and spread the onion all over the pot
Place all ingredients in pot
Add water to cover all the ingredients and boil for 20 minutes
You can now place it on the hotplate for Shabbat on low.
Leave it there until Shabbat lunch, just make sure you check it to see if it needs water added, if it
looks like it’s drying out, add a bit.
I wish you all a Shanah Tovah, a year full of sweet news, health, joy, love and good sustenance. I
also wish you a year full of positive actions and kindness that will heal us and the world.
Shanah Tovah,
Morah Rachel Cohen
MIRIAM’S SPANISH MOROCCAN FISH
* This dish may be served hot or cold according to taste.
1 tablespoon vegetable oil
1 medium, chopped
1 clove garlic, finely chopped
2 red bell peppers, seeded and sliced into strips
1 large carrot, thinly sliced
3 tomatoes, chopped
4 olives, chopped
1 (15 ounce) can garbanzo beans, drained and rinsed
¼ cup fresh parsley, chopped
3 tablespoons paprika
4 tablespoons ground cumin
1 teaspoon cayenne pepper
2 tablespoons chicken bouillon granules
Salt to taste
5 pounds tilapia fillets
DIRECTIONS
1. Heat a large skillet on medium-high heat. Add the oil, then cook and stir the onion and
garlic, until slightly tender. Add the bell peppers, carrots, tomatoes, olives, and
garbanzo beans and continue to cook until the peppers are slightly tender.
2. Sprinkle the parsley, paprika, cumin, cayenne, and chicken bouillon over the vegetables.
Season with salt to taste. Stir to incorporate. Place the fish on top of the vegetables and
add enough water to cover the vegetables. Reduce the heat to low, cover, and cook for
40 minutes.
I wish for a peaceful year without natural disasters such as hurricanes, earthquakes, tornadoes
and others catastrophes. I wish for a healthy economy for our country and for each of us.
L’Shanah Tovah!!
Morah Debi’s Apple Tarts with Honey Glaze
Special recipe that I learned around the holidays from my Aunt. I hope you enjoy eating it as
much as we did making it.
I wish for you all to laugh a lot, learn a lot and happy holidays!
Ingredients
 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
 2 7- to 8-ounce Golden Delicious apples, peeled, halved, cored, each half very thinly
sliced
 3 tablespoons sugar
 3 tablespoons unsalted butter, melted
 4 teaspoons honey
Preparation
Line 2 baking sheets with parchment paper. Roll out pastry sheet on lightly floured surface to
very thin 18x14-inch rectangle. Using small plate as guide, cut out four 7-inch rounds. Transfer 2
rounds to each prepared sheet; cover and refrigerate at least 30 minutes and up to 1 day.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Overlap
slices from 1/2 apple on each pastry round, leaving 1/4-inch plain border. Sprinkle apple on each
tart with 2 1/4 teaspoons sugar, then drizzle with 2 1/4 teaspoons butter.
Bake tarts until pastry is golden and apples are tender, about 25 minutes. Drizzle each tart with 1
teaspoon honey. Transfer tarts to racks; cool 10 minutes. Serve warm or at room temperature.
Morah Rachel’s Bubbie’s Apple Cake
My wish for the new year is that all of the Teachers and Families of the ECC have a peaceful,
happy, and sweet new year. Shana Tovah!
For the Apple Filling:
4 Large Tart Apples (peeled, cored, and sliced)
1 Tablespoon ground cinnamon
1/3 Cup (packed) light brown sugar
1 Tablespoon fresh lemon juice
For the Cake:
2 ½ cups all-purpose flour
1 Teaspoon baking powder
4 Large eggs, separated
1 Cup granulated sugar
1 Cup Vegetable Oil
½ Cup orange juice
1 Teaspoon pure vanilla extract
Pinch of salt
Ground cinnamon, for sprinkling
1/3 Cup (packed) light brown sugar
For the Topping:
½ cup all purpose flour
¼ cup (packed) light brown sugar
1 teaspoon ground cinnamon
7 tablespoons unsalted butter or
nondairy margarine, at room
temperature
Directions:
1.
Preheat the oven to 350 degrees. Grease a 13 x 9-inch glass baking sheet.
2.
Prepare the filling: Combine the apples, cinnamon, brown sugar, and lemon juice in a
bowl. Toss well and set it aside.
3.
Prepare the Cake: combine the flour and baking powder in a bowl, and set it aside.
4.
Beat the egg yolks and granulated sugar with an electric mixer on medium speed until the
mixture is lemon-yellow, about 2 minutes. Add the oil, orange juice, and vanilla, and beat until
well mixed. Reduce the speed to low and blend in the flour mixture. Scrape the sides of the bowl,
and beat on medium speed just until combined.
5.
Using a clean, dry bowl and beaters, beat the egg whites on medium-high speed until
foamy, about 30 seconds. Add the salt and continue beating until stiff peaks form, about 1 ½
minutes total. Stir one fourth of the beaten egg whites into the batter to lighten it. Add the
remaining whites in three additions, folding them in until incorporated.
6.
Scrape half of the batter into the prepared baking pan, level it, and sprinkle it lightly with
cinnamon. Distribute the apple filling evenly over the batter, and sprinkle with brown sugar and
more cinnamon. Carefully spread the remaining batter over the apple layer.
7.
Combine all the topping ingredients into a bowl, and mix with a fork until well blended
and crumbly. Sprinkle the topping over the batter.
8.
Bake on the center oven rack until golden brown on the top and the bottom, about 1 hour.
Let the cake cool in the pan and set on a wire rack. Cut the cake into squares and serve warm or
at room temperature.
It is our hope that you will each make at least one of these recipes and take it over
to her house (except for sambusak, which you need only share with Angie).