Apple Horseradish
Using the apple, an iconic Rosh HaShanah ingredient, as a base, the following sauce will add a kick to your gefilte fish or roasted meats.
2 Tablespoons fresh lemon juice (about 1 lemon’s worth)
1⁄4 teaspoon Kosher salt, or to taste
2 teaspoons sugar, or to taste
2 Gala or Fuji Apples
1 piece of horseradish, 1" wide and 2" long
Hungarian Mushroom Turnovers
Savory, rich, and delicious mushroom turnovers.
Dough:
4 ounces unsalted butter
4 ounces cream cheese
Pinch of salt
1 cup all-purpose flour
Filling:
4 tablespoons butter
1 onion, finely chopped
1⁄2 pound fresh mushrooms
Salt and freshly ground pepper
1⁄4 teaspoon nutmeg
1 tablespoon cream sherry
Glaze:
1 egg yolk mixed with 1 teaspoon water
Sesame seeds
Cheese Blintz Casserole
1 hour
Blintzes are sweet or savory, filled with jam or fruit, meat, potatoes, or in this case, cheese.
BATTER:
6 eggs
1/2 cup melted butter
1 1/2 cups sour cream
1/2 cup orange juice
1/2 cup sugar
1 cup flour
2 teaspoon baking powder
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FILLING:
8 oz softened cream cheese
1 egg
1 pint cottage cheese
1 tablespoon sugar
1 teaspoon vanilla
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Bubbe's Famous Brisket
3 hours 45 minutes
Sweet and tangy, here's my Bubbe's Famous Jewish Brisket.
3 - 4 pounds beef brisket
1 1/2 cups water
2 cups ketchup
1 cup white vinegar
2 white onions
2 cloves of garlic
1 1/2 cups brown sugar
1/2 tablespoon salt
Cinnamon Apple Stuffed Challah
5 hours
For a sweet Rosh HaShanah, this variation on traditional challah adds apples to the dough just before braiding.
DOUGH
1 envelope instant yeast (2 1/4 teaspoons)
2 1/2 cups bread flour
1/2 cup warm water (100 degrees)
2 eggs for the dough and 1 egg for an egg wash
1 teaspoon vanilla
1/4 cup vegetable oil
1 teaspoon cinnamon for the dough
1 teaspoon salt
1/4 cup sugar
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FILLING
2 apples
1 teaspoon cinnamon
1 teaspoon sugar
