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A Rosh Hashanah Menu

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This menu for eight includes all the classics: homemade challah, chopped liver, braised brisket, and sweet-tender beets.

Celebrate Rosh Hashanah with this traditional, mostly make-ahead menu.  Though the menu is not kosher, it can be made so with minor adaptations to the dessert. The menu will serve eight with ample leftovers, but you’ll need to double the beets and cucumber salad recipes. The shopping list already reflects these scaled-up amounts.

Menu Timeline

Up to one day ahead:

  • Braise the brisket.
  • Make the chopped liver.
  • Make and shape the challah dough; refrigerate it overnight

In the morning

  • Remove the challah loaf from the refrigerator and let it proof for 3 hours or until doubled in size..
  • Bake the challah.
  • Make the apple cake

Two hours ahead:

  • Make the roasted beets.
  • Make the cucumber salad.

30 minutes ahead:

  • Reheat the brisket.

Shopping List

Fresh Produce

  • 7 large yellow onions
  • 1 lb. beets (8 to 10 medium)
  • 8 large carrots
  • 10 oz. cremini or white button mushrooms
  • 4 medium cucumbers
  • 1 small Vidalia onion
  • 1 lemon
  • 1 orange
  • 1 bunch fresh dill
  • 1 bunch fresh thyme
  • 1 bunch fresh chives

Meat, Eggs & Dairy

  • 8-1/2 to 9 lb. beef brisket (whole brisket or flat and/or point halves), untrimmed of fat
  • 1 lb. chicken livers
  • 3 Tbs. chicken fat
  • 11 large eggs
  • 1 cup sour cream
  • 1/2 lb. unsalted butter

Other Groceries

  • 1 15-oz. can tomato purée
  • 1 cup dry red wine
  • 4 oz. whole walnuts
  • 3/4 cup smooth homemade or store-bought applesauce
  • 2 Tbs. white balsamic vinegar
  • 2 tsp. instant yeast

Pantry Staples:

  • 2 lb. unbleached all-purpose flour
  • 1-2/3 cups granulated sugar
  • 1 cup vegetable oil
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup honey
  • 3 Tbs. red-wine vinegar
  • 2 Tbs. sweet paprika
  • 2 Tbs. firmly packed light brown sugar
  • 2-1/4 tsp. table salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 tsp. ground cinnamon
  • Sesame or poppy seeds for sprinkling the challah (optional)
  • kosher salt
  • black peppercorns

The Menu

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