Rosh Hashanah Sundown Dinner

Rosh Hashanah, starting Sept. 24, is the Jewish New Year and is a happy holiday, full of hope and optimism. The traditional foods--apples, honey, raisins, “first fruits” and round hallah all have a special meaning. They symbolize a new year that will be smooth, sweet and well-rounded. Fish symbolizes immortality. I have included all these foods in a menu that allows for advance preparation, leaving time for attending services, instead of spending too much time in the kitchen.

We usually serve apple slices dipped in honey with a round hallah to greet family and friends. This is a very special hallah that contains four dried fruits plus honey and some whole-wheat flour for an unusual flavor and texture. A glass of wine adds a holiday spirit.

The first course is a simple salad with pears, a “first fruit” and mushrooms. This can be quickly assembled while the foil packets of fish are popped in the oven. This method of cooking fish seals in all of the juices and makes cleaning up easy. Small red potatoes form fans, and carrots are cut into coins to symbolize prosperity.

The molded apple dessert is a salute to the new year with the wonderful flavors of tart apples, Marsala wine and ladyfingers. Dry white wine is served throughout the dinner, and honey is passed with the tea to ensure an especially sweet new year.

Rosh Hashanah Sundown Dinner for 8

Apple slices--honey--wine

Round Fruited Hallah

Pear-Mushroom Salad Vinaigrette

White Fish With Vegetables in Foil

Red Potato Fans

Carrot Coins

New Year Molded Apple Dessert

Suggested beverage: Dry white wine

ROUND FRUITED HALLAH

3 1/2 cups unbleached all-purpose flour

1 package dry yeast

1/3 cup honey

1 tablespoon salt

1/2 cup melted unsalted butter or margarine

1 cup warm milk (110 to 115 degrees)

1/3 cup warm water (110 to 115 degrees)

2 cups whole-wheat flour

1/4 cup raisins

1/4 cup diced dried apples

1/4 cup diced dried apricots

1/4 cup diced prunes

Oil

Combine 2 1/2 cups unbleached flour in bowl with yeast, honey and salt. Add butter and mix well. Gradually add milk and water, and continue beating 2 to 3 minutes.

Transfer to well-floured board and add remaining flours to make soft dough. Add raisins, apples, apricots and prunes, kneading 5 minutes. Place in oiled bowl and oil top of dough. Cover and let rise 1 to 1 1/2 hours.

Punch down and knead 3 minutes, then return to bowl and let rise 20 minutes. Form dough into large rope, about 24 to 28 inches long and about 2 inches thick. Starting in center, begin making concentric circles of rope until large snail-like shape is created. Tuck loose end under and seal.

Place round loaf on well-oiled baking sheet and bake at 375 degrees 20 to 30 minutes or until golden brown and crust forms on top. Cool on wire rack. Makes 1 hallah.

PEAR-MUSHROOM SALAD VINAIGRETTE

4 large pears, peeled, cored and thinly sliced

2 cups fresh mushrooms, stems removed, thinly sliced

Vinaigrette Dressing

Salt, pepper

2 heads bibb lettuce

Toss pears and mushrooms in large bowl. Pour Vinaigrette Dressing over pear mixture and toss to coat completely. Season to taste with salt and pepper. Serve immediately on chilled salad plates lined with lettuce leaves. Makes 8 servings.

Vinaigrette Dressing

1/2 cup lemon juice

3 tablespoons water

1/2 cup minced parsley

1 tablespoon grated onion

Sugar

1/2 cup olive oil

Combine lemon juice, water, parsley, onion, sugar to taste and olive oil in small bowl. Blend well. Makes about 1 cup.

WHITE FISH WITH VEGETABLES IN FOIL

1/4 cup olive oil

2 cups coarsely chopped fresh spinach leaves

1/2 cup chopped fresh parsley

8 thick white fish fillets

2 small zucchini, unpeeled and cut julienne

1/4 cup thinly sliced green onions

1/2 cup Garlic-Herb Butter

8 lemon slices

8 basil leaves

Salt, pepper

Cut foil into 8 (12-inch) squares. Lightly oil center of each square. Combine spinach and parsley. Place 2 to 3 tablespoons spinach-parsley mixture in center of each and top with 1 fish fillet.

Top with zucchini, green onions, slices of Garlic-Herb Butter, lemon slices and basil leaves. Season to taste with salt and pepper. Carefully fold and seal each packet tightly.

Line heavy-duty baking sheet with foil. Arrange packets, seam side down, in single layer 1-inch apart on baking sheet. Bake at 450 degrees 5 minutes. Carefully turn packets over and continue baking 5 minutes more. Serve immediately, either in packets or on serving plates with foil removed. Makes 8 servings.

Garlic-Herb Butter

1/2 cup unsalted butter or margarine

3 or 4 cloves garlic

3 tablespoons minced parsley

1 teaspoon dried tarragon

Salt

Pulse butter and garlic in food processor until well blended. Pulse in parsley and tarragon. Season to taste with salt. With rubber spatula, transfer to sheet of plastic wrap and mold into cube. Chill in refrigerator. Butter can be frozen for later, if desired. Makes 1/2 cup.

RED POTATO FANS

16 small red potatoes

1/2 cup butter

Salt, pepper

1/2 cup grated cheese

Place each potato on cutting board and make 3 slits lengthwise in each one. Do not cut all the way through potato. Generously butter oven-proof shallow pan. Place potatoes, cut side up, in pan. Season to taste with salt and pepper.

Place 1 slice butter on each potato.

Bake at 375 degrees 30 minutes. Place another slice butter on each potato and bake additional 30 minutes or until potatoes are tender and golden brown. Sprinkle with cheese and serve immediately. Makes 8 servings.

CARROT COINS

1 pound carrots, cut into thin rounds

1/4 cup unsalted butter

1 tablespoon honey

Salt, pepper

Ground nutmeg

Steam carrots in large heavy saucepan over simmering water 5 to 10 minutes or until tender. Drain.

In large heavy skillet, heat butter and honey. Add carrots. Over moderately low heat saute 3 minutes, stirring occasionally. Season to taste with salt, pepper and nutmeg. Makes 8 servings.

NEW YEAR MOLDED APPLE DESSERT

1 cup golden raisins

1 cup Marsala wine

1 cup water

6 large apples, peeled, cored and thinly sliced into rounds

1/2 cup unsalted butter

1 1/2 cups sugar

24 Ladyfingers

Whipped cream or vanilla ice cream

Plump raisins in Marsala 30 minutes. Transfer raisins to bowl and add water to Marsala. Set aside.

In large, heavy skillet, layer apples and butter and heat until butter is melted. Add raisins, 2 to 3 tablespoons Marsala mixture and sugar. Simmer 30 to 40 minutes, until apples are completely cooked through and caramelized. Cool.

Line charlotte pan or 2-quart bowl with foil. Dip Ladyfingers in remaining Marsala mixture and place around sides and bottom of foil-lined bowl. Spoon in apple mixture and cover with more Ladyfingers. Cover with plastic wrap and foil. Place flat plate and weight on top and refrigerate 12 hours. Invert pan onto serving platter and peel off foil. Slice and serve with whipped cream. Makes 8 servings.

Ladyfingers

3 eggs, separated

1/8 teaspoon salt

2 tablespoons granulated sugar

1 teaspoon vanilla

1 cup powdered sugar, sifted

3/4 cup sifted flour

Beat egg whites and salt in large bowl until eggs begin to thicken. Gradually add granulated sugar and continue beating until soft peaks form. Set aside.

In large bowl, beat egg yolks, vanilla and powdered sugar 3 to 4 minutes, until thick and light in color.

Gently fold egg yolk mixture into meringue. Sift small amounts of flour over egg mixture, folding gently until completely absorbed.

Fit large pastry bag with plain, round tube (5/8 inches in diameter). With rubber spatula, carefully place batter in tube. Pipe out Ladyfingers 1 inch apart (3 to 4 inches long and 1 inch wide) onto foil-lined, greased and lightly floured baking sheets. Bake at 350 degrees 6 to 8 minutes or until evenly browned and top springs back when lightly touched. With wide metal spatula, remove Ladyfingers from paper and cool on racks. Makes about 20 Ladyfingers.