A Personal Recipe for YOURSELF on Rosh Hashanah by Life Coach Alice Chera

rosh hashanah and sukkot recipes

A Personal Recipe for YOURSELF on Rosh Hashanah by Life Coach Alice Chera

1 Comment 14 September 2012

 

Thanks you Alice Chera for your calming words of wisdom during this rushed and hectic holiday whirlwind…

For many Jewish women September is an amalgam of moving trucks, school supplies, holiday menus, shopping lists, and back to school tears. But let’s face it; we women are incredibly energetic and creative. When it comes to whipping up a months worth of gourmet holiday meals we can conquer the kitchen like nobodies business. But oftentimes the essence of the holidays, especially Rosh Hashanah can be overshadowed by the quest for the right fall shoe to the yummy aromas wafting from our kitchen. The fact that another year has passed and a fresh new year awaits us can seem secondary to the myriad of responsibilities required to get our selves and our families “holiday-ready.” So as we think about setting our tables and tweaking our menus, take a moment to focus on yourself and the upcoming year. What do you want this year to look like?

Rosh Hashanah is a time for both gratitude and reflection, a time to take stock of the past year and set our intentions for the year to come. Now is the time to channel some of that wonderful creative energy and decide what you would like to serve up for yourself in this New Year. Close your eyes and take a moment to go into your “inner house.” Picture a large, glorious table, a table just for you. This is your table for the year to come. How do you want to set it? What will be on your menu? What will you do this year to nourish your body, mind and soul?

There are 2 ways that we walk through our lives, one is by “being” and the other is by “doing.” How we walk through this year and who we decide to be is just as important as what we choose to do. This holiday think about what attributes you want to cultivate and what pesky habits you want to release. Perhaps it’s time to let go of self-doubt and work on really appreciating who you are and all that you do. Or how about cranking up your Fun-meter and doing something out of the box at least once a month just for fun? Maybe you have been waiting to go back to school, take that class, or start that juicy project you keep putting off. This Rosh Hashanah, don’t forget one of the most important people to grace your table- that person is you! Create a recipe for yourself this year that spices up your fall, warms your winter and has you blossoming through Spring and Summer.”

Alice Chera, CPCC, ACC
AKC Life Coaching
(917) 692-4409
alic44@aol.com
www.alicechera.com

 

 

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Chocolate Cinnamon Babka Breakaway- Revised

kosher challah recipes, kosher recipes, mothers day recipes, rosh hashanah and sukkot recipes, rosh hashanah desserts, shabbat recipes, shavuot recipes and ideas

Chocolate Cinnamon Babka Breakaway- Revised

8 Comments 14 September 2012

 

 

 

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The person who gave me this babka recipe promised that she would never speak to me again if I mentioned her name, and if I do, I will probably be UNinvited for the first lunch of Rosh Hashanah- so this recipe will remain ANONYMOUS! Enjoy!

Chocolate Cinnamon Babka Breakaway:

Start with basic Challah recipe:

  • Two “3 one ounce packs” of rapid rise yeast mixed w 4 cups luke warm water and 1/4 c sugar
  • 4 eggs
  • 1 c oil
  • 1 1/4 c sugar
  • 4 heaping tbsp kosher salt
  • 5 lbs (king arthur bread best) flour
  1. Proof the yeast by combining 2 cups of very hot water with 2 cups of cold water plus 1/4 cup of sugar in a bowl. When it is mixed, add yeast and let bubble up. (I cover the bowl with a paper towel).
  2. Mix rest of ingredients together in a Bosch or knead by hand.
  3. Add yeast mixture.
  4. Let rise 1 1/2 hours covered w plastic wrap and a towel.
  5. Separate int 8 balls.
  6. Use half of this recipe to make regular Challah.
  7. Roll out a ball of challah dough into a rectangle approximately 14″ x 8″.
  8. Make a mixture of 1 cup of  sugar and 1/4 cup of cocoa OR 1 cup sugar and 1/3 cup cinnamon, plus- 1/2 bag of chocolate chips (optional), 3/4 cup of oil, 1 tsp. vanilla.
  9. Slather it onto your rectangle.
  10. Roll up jelly roll style.
  11. Slice into thin spiral rolls and place along bottom of round challah pan OR I used an oblong springform pan which worked well for this babka.
  12. Make a new mixture of 1 cup of sugar, 3/4 cup of cinnamon, and drizzle safflower oil into the cinnamon sugar mixture to make a THICK syrup.
  13. Drizzle all over your chocolate spirals and into each crevice of the babka. (photo not shown)
  14. For each babka- make a new  confectioner’s sugar/chocolate and sugar/cinnamon mixture as the syrup topping.
  15. Optional Crumb Topping: 1 stick of margarine, 1/2 cup of sugar, 3/4 cup flour, 1 tbsp. vanilla, 1 tbsp. cinnamon. Mix together with fingers till becomes crumbly and sprinkle on top.
  16. Bake at 350 for 25 minutes or until a knife comes out clean.

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Fruity Lamb Tagine for the Jewish Holidays

kosher meat recipes, kosher recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes

Fruity Lamb Tagine for the Jewish Holidays

No Comments 14 September 2012

This is a tantalizing holiday entree as the gooey fruits and honey of this dish evoke the sweetness of a Happy New Year.

A tagine is a dish that is a native and staple of so many North African tables, specifically in the cuisines of Morocco, Tunisia and Algeria.
It looks like a chimney pot with a clay base . The pot is taken off and put aside and an aromatic stew of lamb, or beef, or chicken, or fish with chickpeas and vegetables appears: the stew may also be composed of only vegetables.

Tagine is a cooking method which for about an hour effectively steams and braises the meats and vegetables with spices at a relatively low temperature of 325 to 350  degrees so that they are tender, tasty and delectable.

If you cannot fine a tagine pot a roaster does the trick!

Ingredients:

  • 2 lbs boneless lamb shoulder,cubed
  • 3 tbsp extra virgin olive oil
  • 1 onion,chopped
  • 1tsp coriander
  • 1 tsp fresh ginger,grated(or may use one frozen cube)
  • 1 tsp kosher salt
  • 1/4 tsp coarse pepper
  • 1/4 tsp saffron threads
  • 1 cinnamon stick
  • 1/2 lb dried apricots
  • 1/2 lb dried prunes
  • 1/4 c honey
  • 1 TBSP toasted sesame seeds
  1. Preheat oven to 350 degrees
  2. In a large skillet over medium heat,heat oil, add lamb and brown on all sides. add onion and sauté 5 minutes.
  3. in an oven proof tagine ,casserole, or crock pot, combine lamb,onion,ginger,coriander,salt,pepper saffron and cinnamon stick.
  4. Barely cover with water and bake in oven with cover ajar for 45 minutes.
  5. Remove cover and continue cooking another 15 minutes.
  6. Remove cinnamon stick,add dried fruits and honey cook another 20 minutes.remove from oven sprinkle with sesame seeds!
  7. this recipe is best enjoyed over couscous or simple white rice!

Chicken cutlet cubed can be substituted for the lamb if desired!

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Loobiah- Black Eyed Peas Simanim for Prosperity- Aleppo Syrian Style

kosher recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes, rosh hashanah simanim

Loobiah- Black Eyed Peas Simanim for Prosperity- Aleppo Syrian Style

No Comments 14 September 2012

Image via -Aromas of Aleppo: The Legendary Cuisine of Syrian Jews by Poopa Dweck

The Syrian Jewish custom of eating black eyed peas for prosperity goes back many generations to Aleppo, Syria. It amazed me that our grandmothers, some as young as 13 years old when married in Aleppo, came to this country over 100 years ago with not so much as a Farberware pot, yet they managed to continue our centuries old Rosh Hashanah culinary traditions. I often wonder how they were able to scour the streets of the lower East side, not knowing the language- and manage to find ingredients such as black eyed peas to celebrate their Jewish New Year as they had remembered their parents cooked back in Aleppo and Damascus. Black-eyed peas are rubiyah (in Aramaic and Hebrew) or lubiya (in Arabic), which are related to the Hebrew words harbeh, meaning many, and l’harabot, to increase.

Growing up, I remember holding up the fork full of loobiah (black eyed peas) and saying the “ZECHHOYOTANU KAROOBIAH” prayer while everyone joked that if we wanted to get rich that year we better chow down those black eyed peas ASAP.

This is my mother in law’s “LOOBIAH”- Black Eyed Peas Recipe for Rosh Hashanah. I’m sure many Syrian jewish women have different adaptations. Please send yours in to marlene(at)thejewishhostess.com so I can share it with Jewish Hostesses worldwide. (OR you can comment below).

We make enough loobiah  to serve for the Rosh Hahsanah seder and then serve again during the actual holiday meal over rice.

Loobiah- Black Eyed Peas Simanim for Prosperity- Aleppo Syrian Style

Loobiah- Black Eyed Peas Simanim for Prosperity- Aleppo Syrian Style

Ingredients

  • Boil 1 lb. package or 1 lb chopped flanken with the bone for 1 hour and throw out fatty water.
  • In a clean pot, sauté 3 cloves garlic and one chopped onion with boiled flanken for 20 minutes on a low flame.
  • Add one lb. bag of washed black eyed peas (washed and drained in a colander), sauté a minute.
  • Add salt, allspice, cinnamon,
  • Add 1 can tomato sauce.
  • Add water to cover the beans and spices...
  • Cover and cook about an hour or more till loobiah is cooked and a stew-like consistency.

Instructions

    If you are having a big crowd on Rosh Hashanah then double or triple this recipe.
http://www.thejewishhostess.com/2012/09/loobiah-black-eyed-peas-simanim-for-prosperity-aleppo-syrian-style/

 

 

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