Rosh Hashanah: The Jewish New Year

L'Shana Tova, everyone! I hope you all have a wonderful Jewish New Year. To celebrate in style, below are some fantastic recipes that is sure to delight your guests, Jews and non-Jews alike! (As a Pagan myself, I know I die for these recipes, haha.)

Recipes:
Nana's Brisket
Seven-Vegetable Couscous
Vegetarian Tzimmes
Best Challah EVER

Nana's Brisket

Ingredients

* 3-4 lb. brisket
* 1 large can of beer
* 1/2 bottle ketchup
* salt & pepper to taste
* 1 medium onion, chopped
* 2 cloves garlic, minced

Method

1. Roast brisket uncovered in a 350 degree oven for 1 1/2 hours, until lightly browned. Drain off fat.

2. Salt and pepper to taste and add can of beer, reserving last swallow for yourself. ;) Spread ketchup over brisket. Cover and return to oven and cook 3 to 4 1/2 hours, or until tender.

3. Remove brisket from sauce. Allow meat and sauce to get cold. Skim fat from gravy. Refrigerate overnight.

4. The next day, slice meat across grain to desired thickness and heat gently in gravy.

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Seven-Vegetable Couscous

Ingredients

* 1 l/2 cups couscous
* 3 cups boiling water
* 1 tbsp nonhydrogenated margarine
* 1 tsp turmeric
* 1 tsp salt
* 2 tbsp light olive oil
* 2 medium onions, chopped
* 1 cup finely shredded white cabbage
* 1 medium turnip, peeled and diced
* 1 medium yellow summer squash, halved lengthwise and sliced l/4-inch thick
* 1 medium zucchini, halved lengthwise and sliced l/4-inch thick
* 1/2 cups cooked or drained canned chickpeas
* 1 1/2 cups diced ripe tomatoes
* 1 tsp freshly grated ginger
* 1/2 tsp each: ground cumin, coriander, turmeric and salt

Garnish:
* 1/2 cup golden raisins or finely
* chopped dried apricots
* 1/2 cup sliced or slivered almonds

Method

1. Combine the couscous and water in a heatproof bowl. Cover and let stand until water is absorbed, about 15 minutes. Fluff with a fork, then stir in the margarine, turmeric and salt. Cover and set aside.

2. For the vegetable stew, heat the oil in a large saucepan or soup pot. Add the onions and sauté over moderate heat until translucent. Stir in cabbage and sauté until both it and the onion are lightly golden.

3. Add remaining stew ingredients. Bring to a simmer, then over and reduce the heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes. Add water as needed to produce a moist, but not soupy, consistency . The vegetables should be tender, but still firm.

4. To serve, arrange the couscous on the outer edge of a large serving platter. Pour vegetable mixture in the center, then sprinkle with the garnishes. Let each guest place a mound of couscous on his or her dinner plate and top it with the vegetable mixture.

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Vegetarian Tzimmes

Ingredients

* 1 pound carrots, scrubbed and sliced 1 inch thick
* 6 medium yams, peeled and coarsely chopped
* 3/4 cup pitted prunes and dried unsulphured apricots
* 1 cup fresh-squeezed orange juice
* 1/2 cup honey
* 1/2 tsp ground cinnamon

Method

1. Preheat oven to 350 degrees.

2. Place the carrots and yams in a large pot and add water to cover. Cook over medium heat for about 15 minutes or until tender but still firm.

3. Remove from the heat and drain.

4. Place the vegetables in a covered casserole dish. Add the prunes or apricots and mix gently.

5. Combine the orange juice, honey, and cinnamon. Pour over the vegetables and fruit.

6. Cover and bake for 30 minutes. Uncover, stir gently, and continue to bake, uncovered, for another 10 minutes.

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Best Challah EVER

Ingredients

* 1 1/2 packages active dry yeast
* 2 cups warm water
* l/4 cup light olive oil
* 1/4 cup honey
* 5 1/2 to 6 cups unbleached white flour
* 1 1/2 teaspoons salt
* 2 eggs, beaten
* 1 egg white for glaze
* poppy or sesame seeds for topping

Method

1. In a small bowl, combine the yeast with 1/2 cup of the warm water. Let stand for 5 to 10 minutes, or until completely dissolved. Stir in the remaining water, along with the oil and honey.

2. Combine 5 1/2 cups of flour and salt in a large mixing bowl. Make a well in the center and pour in yeast mixture and beaten eggs. Work together, first with a wooden spoon, then with hands. Add more unbleached flour, up to an additional 1/2 cup, until the dough is no longer sticky.

3. Turn the dough onto a well-floured board. Knead for 8 to 10 minutes. Place in a floured bowl, cover with a clean dish towel and let rise in a warm place until doubled in bulk, about l l/2 hours.

4. Punch down the dough and divide in half. To braid it, divide each half into thirds and make long strands, about 1 1/2 inches in diameter. Attach three strands at one end by pinching them together. Braid the strands, then pinch together at the other end. If desired, pull the two ends together to make a circle.

5. Place the loaves on a lightly floured baking sheet and let rise again in a warm place until doubled in bulk, about 1 to 1 1/2 hours.

6. Preheat the oven to 350 degrees. Brush the tops of the braided loaves with egg white and sprinkle with poppy or sesame seeds. Bake for about 45 minutes, or until the tops are golden and the loaves sound hollow when tapped. Cool on a rack.

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