A Rosh Hashanah Menu

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.

the menu

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