This year marks the third Jewish Food Experience® Top 10 high holiday recipe list. Every year (several times a year, actually, because we also curate lists for Hanukkah and Passover), we challenge foodies in our area and around the country to come up with new recipes that take traditional holiday themes or ingredients for a spin, and every year we are astonished by the creativity that they put forth. We have some seriously talented foodies in our midst!
This year, for example, it’s all in the details, whether it’s Adam Bernbach’s Fall Pimm’s Cup, a themed cocktail to start off the Rosh Hashanah meal, or Cathy Barrow’s simple-to-prepare-but-complicated-looking Salmon and Grain Salad with Red Onion Quickles, a lovely post-services lunch. And Susan Barocas’ Black-Eyed Pea Salad lets a Sephardic holiday staple shine alongside the main course of your choosing.
Our contributors took dessert to whole new levels, and in the hands of Paula Shoyer, Doron Petersan and Alex Levin, the tired honey cake, apple pie and apple cake respectively turned into Honey Cake Biscotti, Apple Ravioli and Apple Tart with Oat Streusel. Good thing there are two nights of Rosh Hashanah!
The traditional Yom Kippur break-fast kugel is also getting a run for its money this year, with Carla Hall’s Spinach, Leek and Goat Cheese version and Art Smith’s Potato Tart with Mustard Greens and Lemon Thyme. Or perhaps you’ll choose to go international with Pati Jinich’s Blissful Corn Torte or Mike Friedman’s semolina Gnocchi alla Romana. Maybe the break-fast should be two nights, too?
With so many great and creative options, it’s starting to get hard to put together holiday menus! Mix and match to find a balance that works best for you. No matter what, it’s sure to be a delicious and sweet new year. L’shanah tovah!