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A Rosh Hashanah Menu From Susie Fishbein


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Susie Fishbein gave me a chance to search through her best-selling Kosher By Design cookbook series to design three exclusive holiday menus for the Joy of Kosher community – complete with a shopping list for each menu!  My goal is to cook my way through these amazing recipes over the holidays and share my feedback (and the reviews of my guests) in the Comments section below each recipe.

Today we are starting with Rosh Hashanah evening.  We’ve got a mix of simanim, sweet stuff and even something new to help you celebrate the New Year in the most delicious way!

Cinnamon Sugar Challah
Salmon Salad with Carrot Ginger Dressing
Shaved Brussels Sprouts Salad
Pomegranate Glazed London Broil with Caramelized Onion
Pastrami Stuffed Turkey Roast with Pineapple Glazed
Glazed Sweet Potatoes
Apple Rum Croustade

 Shopping List

 From the Butcher:

  • 2 pounds London broil or fillet split
  • 1 (4-5) pound boneless turkey roast, with skin, tied
  • ¼ pound sliced pastrami

 From the Fishmonger:

  • 1 ½ pounds salmon fillet

From the Produce Section:

  • 1 bunch cilantro
  • 1 piece of fresh ginger
  • 2 lemons
  • 1 carrot
  • 3 ounces Mesclun lettuce
  • 1 cup Watercress
  • ½ pound Brussels sprouts
  • 1 pound Red grapes
  • 1 navel orange
  • 4 onions
  • 2 large Granny Smith apples, peeled, cored, cut into ¼-inch pieces
    2 Macintosh or Braeburn apples, peeled, cored, cut into ¼-inch pieces
  • 4-5 pounds sweet potatoes, peeled (about 5 large)

From the Dairy Section:

  • Eggs
  • Margarine

From the Freezer:

  • 1 box phyllo dough

From the Aisles:

  • Challah dough (or to make your own, get yeast, flour, sugar, eggs,
  • Red Wine Vinegar
  • Mirin
  • Soy Nuts
  • ½ cup Hazelnuts or raw cashews (if it is your custom you can leave out the nuts for the Brussels sprouts)
  • Dark brown sugar
  • Pomegranate molasses
  • Chicken broth
  • 1 bottle Barbecue sauce
  • 1 (20 ounce) can pineaple chunks
  • 1/4 cup whiskey or bourbon, such as Jack Daniels
  • 1 1/2 ounces (usually 1/2 bar) good-quality semisweet chocolate, such as Schmerling Noblesse®
  • Cinnamon
  • Sugar
  • Salt
  • Canola oil
  • Extra virgin olive oil
  • Black pepper
  • Yellow Mustard
  • Garlic Powder
  • Onoin Powder
  • Paprika
  • Parsley flakes
  • Kitchen twine
  • Vanilla extract
  • Cinnamon
  • Cornstarch

From the Wine shop:

  • White Wine
  • Dark Rum


Thank you Susie for your inspiration and truly wonderful cookbooks.


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About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




6 Responses to A Rosh Hashanah Menu From Susie Fishbein

  1. avatar says: Zahava

    I haven’t tried any of these yet, but they sound delicious! In the past, I have made many of Susie’s amazing recipes-They are amazing! Thanks!

  2. avatar says: Bethel

    My pomegranate chicken came out very wet and not golden crisp at all. Any suggestions?

  3. I have made the salmon, and the Pastrami (smoked meat in my neck of the woods) stuffed Turkey breat. BOTH are crowd pleasers. Regretfully, you will not have any leftovers!!!

  4. So I stuck mostly to this menu, but since it was getting chilly and I had a lot of carrots, I did a carrot ginger soup (it is on this site, but I added extra leafy celery I got from a farm and it was delicious). The guests were arguing over which was better, the turkey or the meat, I thought that was a good thing for them to argue about and I would definitely try them again.

  5. avatar says: DUNDEE

    i enjoyed fairway in brooklyn ny demonstration

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