Rosh Hashanah 2013, The Plan


I’ve said this a hundred times already, but having Rosh Hashanah so early that the boys won’t start school until after the holiday is really messing with my head. Usually I can wait until September rolls around and then start leisurely thinking about preparations, but this year the calendar changed and all of a sudden we are days away from our new year. Today, I’m planning some deep cleaning and I’ll be planting a pot of mums — my mom and dad always plant pansies in the spring for Passover, and have mums in the fall for Rosh Hashanah. I like to continue that tradition!

We are hosting the second night of Rosh Hashanah this year, and here is our menu plan. Asterisks mean someone else is bringing it or making it, so I’m just going to ignore it until it’s time to eat!

As people arrive:
Dried fruit & nut platter*, grapes

Holiday meal:
Apples & honey, including creamed honey
Round challah (Peter Reinhart’s (Two-Day) Challah, pictured above)
Smoked brisket*
Roasted chicken
Slow Cooker Ratatouille
Quinoa, Chickpea, & Carrot Salad (but slivered red pepper instead of carrots)
Summer Succotash Salad (suggested by one of my CITK Facebook readers!)
Mustard-Roasted Potatoes
Sauteed spinach with garlic & olive oil

Honey cake*
Apple pie*
Chocolate chip cookies*
Fresh fig sorbet* (maybe — J. is still deciding)
Fruit salad

2 thoughts on “Rosh Hashanah 2013, The Plan

  1. This looks great, but Jake is insisting that I try your pull-apart challah rolls for Rosh Hashana, on the theory that they’re round, and therefore appropriate. Let me know how the fig sorbet turns out if you make it, because it sounds amazing.

    1. J. made the batter for the fig sorbet today, and it tastes great. We’ll see how it freezes.

      I would absolutely agree that the pull-apart challah is round! I am only making the 2-day one because J. requested it. It is definitely a special occasions only recipe. I’m just not that fussy otherwise.

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