Rosh Hashana for Two
I do love a good holiday! I love Alex even more for being Jewish because that means I get double the holidays (or probably even more)! My favorite part of holidays is celebrating with food! Even though we aren't religious at all and I generally don't understand the meaning of most Jewish holidays, I really enjoy embracing the flavors!
I am really guilty of cooking for a crowd even when it's just us two -- so I've put together my favorite Rosh Hashana recipes that will feed two people, and -- let's be honest -- provide some leftovers. I just can't help myself!
Below you'll find recipes for: Brisket, Hamentaschen, Challah Bread, Matzo Ball Soup, and my favorite Jewish holiday self-made tradition, Mangochewitz. Yum yum!
If you're going to be doing all of your Rosh Hashana cooking in one night, I would start with the brisket because that hunk of meat needs to cook for hours!
3 lbs of brisket
salt and pepper
Oil for cooking
1 medium yellow onion, sliced
3 cloves of garlic, minced
1/2 cup packed brown sugar
1/4 cup apple cider vinegar
1/3 cup ketchup
3/4 cup water
1. Cover the brisket liberally with salt and pepper.
2. Heat a pan to medium high heat with oil. Brown all sides of brisket, about 2 minutes each side.
3. Remove brisket from pan and place in crockpot. Add onions and garlic to pan and cook until barely browned.
4. Add remaining ingredients to pan and stir to combine.
5. Pour sauce over brisket into crockpot. Set on high and cook for 2 hours, or until meat is soft. Serve with mashed potatoes and broccoli.
Next, I would recommend starting with the Hamentaschen because the dough needs to chill as long as possible.
1/2 cup canola oil
1/2 cup orange juice
1/2 cup (1 stick) butter
1 cup sugar
4 1/2 cups flour
1 teaspoon salt
3 teaspoons baking powder
jams and fillings of your choice (I used seedless strawberry jam, apricot preserves, and nutella)
1. Preheat oven to 350.
2. In a stand mixer, cream together oil, juice, butter, eggs and sugar. Once it has come together, add flour, salt, and baking powder. Mix to combine.
3. Remove dough and wrap in plastic wrap. Place in freezer. Allow to chill for at least an hour. While you're waiting, you can start working on your challah!
4. Once the dough is chilled, remove and divide into 4 equal parts. Roll out on a WELL floured board to about 1/2 inch thickness. Using a small bowl, cut out 3 inch rounds. Place on a parchment paper lined baking sheet and fill with about 2 tablespoons of your favorite filling. Pinch three corners together.
5. Bake for about 15 minutes. Let cool and enjoy!
Yields about 24 cookies. (I know, that's way more than two people can eat!)
I love this challah recipe because I've modified it to only need kneading once! So easy!
3/4 cups warm water
1 teaspoon active dry yeast
3 tablespoons honey
1 1/2 tablespoon oil
1 teaspoon salt
2 1/3 cup flour
1. Heat the oven to 375.
2. Pour the warm water into the bowl of a stand mixer, and sprinkle the yeast on top. Let sit for about a minute.
3. Beat in honey, oil, 1 egg, and salt.
4. Add the flour in one cup at a time and mix until combined.
5. On a well floured work surface, knead dough until it is no longer sticky, add flour as necessary.
6. Place dough in a greased bowl and let rise for about an hour or until doubled in size.
7. Punch down dough and divide into two equal pieces. Split each piece into three pieces and roll into tubes. Braid the dough and them form it into a ring. Repeat for other half.
8. Place on a greased baking sheet. Beat the second egg and brush a little onto the top of each loaf. Bake for about 30 minutes or until just golden brown.
Yields two 6 inch round loaves.
1/2 cup matzo meal
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1 teaspoon parsley
1 tablespoon oil (or rendered chicken fat!!)
6 cups chicken stock
1 chicken breast, cubed
1 carrot, sliced into half-inch pieces
2 stalks of celery, sliced into half-inch pieces
1 parsnip, sliced into half-inch pieces
1. Combine first six ingredients and put in the refrigerator to chill.
2. Put last five ingredients into a medium sized pot. Boil until chicken is cooked through.
3. Take chill mix out of the fridge and form into 1 inch balls. Drop into boiling soup, and -- very important!! -- cover and keep covered for 20 minutes. This will insure that the matzo balls come out fluffy and light!
4. Ladle into bowls and enjoy!
1 part mango lemonade
1 part gin
3 parts manichewitz kosher wine
1. Put all that stuff in a glass over ice. Garnish with an orange. Drink responsibly.