Labor Day has passed. The temperatures are slowly dropping from triple digits, students are back in school for the most part and your minds might be drifting or agonizing over the coming High Holy Days. Maybe you are still avoiding large crowds, still wearing masks, and debating whether to attend services in person or virtually? All these questions are on the forefront of our minds.
But tradition and memories beckon. Aunt Fannie’s gefilte fish, Grandma’s chicken soup, Mom’s brisket. Whether you are cooking for two or twenty how can you not eat your family’s beloved culinary offerings? Go ahead make them. All the aforementioned foods freeze beautifully. Change up the sides a little and the chicken soup with matzo balls for Rosh Hashanah can be served with traditional Kreplach (insert link to kreplach here) especially since kreplach filling is the best when made with the shards of beef from your sliced brisket!
If you haven’t added Dulce de Manzana (add link) to your repertoire, then do so this year. This Turkish recipe for shreds of apple cooked in a sugar syrup and finished with rosewater is a delightful addition or alternative to dipping apples and honey for a sweet new year.
I have added more new recipes to my site and hope you will explore traditional and non-traditional dishes this year.
May you be written in the book of life for the coming year.