Post by mordantmaxim on Sept 4, 2013 13:29:54 GMT -5
How are we all celebrating the New Year?
For once in my life, all of my cooking is done BEFORE the holiday.... woot.
Will be home tonight with my fiance, and off to services tomorrow on my own (fiance fell asleep the last time...) Haven't decided what I will do for Second Day yontiv yet - whether I'll stick close to home or go to my usual place.
I was happy just to be able to get all my food shopping done before the holiday, and although I know some of our friends would do all the cooking for the next three days before the start of Yom Tov, we were glad to that it is permissible to do some cooking during Yom Tov. We also made an "eruv tavshilin" so that we were permitted to cook during Rosh Hashanah for Shabbat since Shabbat immediately followed the holiday. My husband made both round challah for the first night of Rosh Hashanah and regular braided challah for Shabbat on Wednesday before the holiday. And then the next day we rushed home after services so that he could make fresh round challah to bring to our friend's home for dinner for the second night of Rosh Hashanah. There was only barely enough time for the challah to rise and bake, so the challah was a little smaller than he was aiming for. But our hosts and their other guest certainly appreciated the fresh challah.
For the main dishes of the two dinners at our home, we cooked a whole white fish for Rosh Hashanah and a slow cooker brisket for Shabbat. We put the brisket in the slow cooker with onions and carrots before going to services Friday morning and it was all very nicely browned and tender by Shabbat. I also cooked three loaf pans of a great honey-applesauce cake---nice and moist (not dry and cloyingly sweet like most honey-cakes---my husband even likes it). Here's a link to the recipe: Diana's Honey-Applesauce Cake. I used a fruit-flavored herb tea rather than black tea because I thought people would not want the caffeine at night, and it nicely enhanced the fruit flavor of the applesauce and orange-juice. I also used macadamia nut oil which I still have from Pesach. I brought one of the cakes to our friend's home for the second night dinner, kept the one that I put pareve chocolate chips in for my family, and put one in the freezer. The one with the chocolate chips fell apart because the chips all fell to the bottom, so that the bottom didn't un-mold well, but I managed to put the pieces of cake back on while it was hot so it kind of stuck back together.
Last Edit: Sept 7, 2013 21:56:01 GMT -5 by Debbie B.
Here's a photo of our Rosh Hashanah and Shabbat challah:
My husband forgot to put raisins in any of the four loaves of round challah. Oh well, at least they were the traditional round shape. In some years he has put some chocolate chips into a Rosh Hashanah challah to make it extra sweet.
Today I had the chance to somewhat even out the calorie intake of the past few days by following two days of Rosh Hashanah and one day of Shabbat feasting with a fast day: Fast of Gedaliah. My husband gave a d'var Torah on Shabbat about the fast. It is a dawn to nightfall fast which is usually right after Rosh Hashanah (it commemorates an event that allegedly happened on the first of the month of Tishrei, but it gets delayed until after the holiday), but this year it was post-poned another day since fast days are not observed on Shabbat, except for Yom Kippur, which does in fact fall on Shabbat this year.