Rosh Hashana · Menu
Tehilla's Rosh Hashana Menu
The main event, written out in full — and a dessert that bakes itself while dinner happens. The simanim dishes have their own chapter.
Main
Pomegranate French roast over cauliflower-leek purée
The whole meal in one platter: sweet, deep red sauce over a pale, silky purée.
Carries Pomegranate · Leek
The recipe
Ingredients
- 3–4 lb French roast
- 1 1/2 cups pomegranate juice
- 2 tablespoons pomegranate molasses
- 1 tablespoon honey
- 1 onion, sliced
- 3 cloves garlic
- Salt and pepper
- For the purée: 1 head cauliflower
- 2 leeks, sliced
- A few cloves garlic
- Olive oil, salt and pepper
How I make it
Season the roast with salt and pepper and set it in a roasting pan with the onion and garlic.
Mix the pomegranate juice, pomegranate molasses and honey, and pour it over the meat.
Cover tightly and cook at 325°F / 165°C for about 3–3 1/2 hours, until very tender.
For the purée, boil or steam the cauliflower, leeks and garlic until very soft. Drain well, then blend with olive oil, salt and pepper until smooth.
Spread the purée on a platter, lay the sliced roast on top and spoon over some of the pomegranate sauce. Finish with fresh pomegranate seeds if you like.
Herb-roasted chicken with leeks
Every herb in the fridge goes into the marinade. The leeks underneath do the rest.
Carries Leek
The recipe
Ingredients
- Chicken pieces
- 4–5 shallots
- 1 head garlic
- A generous mix of fresh herbs — parsley, cilantro, dill, mint, basil or thyme
- 1 lemon
- Olive oil
- Salt and pepper
- 2 leeks, sliced
- Silan, optional
How I make it
Roast the shallots and garlic until soft and lightly golden.
Blend them with the fresh herbs, lemon juice, olive oil, salt and pepper into a thick marinade.
Coat the chicken well and let it sit at least 30 minutes, longer if you have the time.
Set the chicken in a baking dish and tuck the sliced leeks around and underneath it. Potatoes on the bottom are very welcome.
Bake at 400°F / 200°C until cooked through and the skin is golden and crisp. Drizzle lightly with silan before serving if you want a little sweetness.
Miso sweet potato sticks
The recipe
Ingredients
- 2 large sweet potatoes, cut into sticks
- 1 tablespoon white miso
- 1 tablespoon honey or maple syrup
- 1 tablespoon olive oil
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- Black pepper
- Sesame seeds, optional
- Sliced scallions, optional
How I make it
Mix the miso, honey, olive oil, soy sauce and rice vinegar.
Toss with the sweet potato sticks until well coated.
Spread on a lined baking sheet and roast at 425°F / 220°C for 25–30 minutes, flipping once, until browned and tender.
Finish with sesame seeds and scallions if you like.
Crispy maple balsamic Brussels sprouts with beef fry
The recipe
Ingredients
- 1 bag frozen Brussels sprouts, thawed and halved or quartered
- 4–5 slices beef fry, chopped
- 1 1/2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- Salt and black pepper
How I make it
Toss the sprouts with olive oil, salt and pepper and spread them on a baking sheet.
Roast at 425°F / 220°C for 20–25 minutes, until browned.
Add the chopped beef fry and roast another 10–15 minutes.
Drizzle with maple syrup and balsamic, toss, then broil 2–4 minutes until the edges caramelise.
Roasted loaded eggplant
Carries Pomegranate
The recipe
Ingredients
- 2 eggplants, halved
- 1 can chickpeas, drained and rinsed
- Olive oil
- Salt, pepper and paprika
- Tahini
- Pomegranate seeds
- Fresh parsley, chopped
- Lemon
How I make it
Score the eggplant, drizzle with olive oil and season with salt and pepper.
Roast at 425°F / 220°C until very soft and browned.
Toss the chickpeas with olive oil, paprika, salt and pepper and roast until crispy.
Top the eggplant with the crispy chickpeas, a generous drizzle of tahini, pomegranate seeds and parsley. Finish with a squeeze of lemon.
Dessert
Silan-baked apples with tahini crumble and pomegranate
Vegan, parve, and baked while dinner happens — apple, silan and pomegranate in one pan, so dessert quietly repeats the simanim.
Carries Apple · Dates · Pomegranate
The recipe
Ingredients
- 6 firm apples (Pink Lady or Honeycrisp), halved and cored
- 1/3 cup silan (date syrup), plus 2 tablespoons for the crumble
- Juice of 1/2 lemon
- 1 teaspoon cinnamon
- A good pinch of salt
- 3/4 cup rolled oats
- 1/3 cup tahini
- 2 tablespoons olive oil
- Pomegranate seeds, to finish
How I make it
Heat the oven to 375°F. Set the apples cut-side up in a baking dish, drizzle with the silan, lemon, cinnamon and salt, and add a splash of water to the pan. Bake 25 minutes.
Rub the oats, tahini, olive oil, the 2 tablespoons of silan and a pinch of salt into rough crumbs. Scatter over the apples and bake 15–20 minutes more, until golden and the apples slump.
Shower with pomegranate seeds and serve warm — coconut yogurt alongside if you like.
One thing to buy
Smoked Maldon salt
The one thing worth buying this season — a topper for anything on the table.
The salads, the fish and the latkes are all under the simanim.
Send this to someone getting ready for Yom Tov