PASCALE’S KITCHEN: SYMBOLIC FOODS FOR A SWEET NEW YEAR

Why not welcome the New Year with delicous foods?

SEPTEMBER 6, 2018 21:51

Updated: SEPTEMBER 7, 2018 10:42

PUMPKIN AND CARROT (photo credit: PASCALE PEREZ-RUBIN) — PUMPKIN AND CARROT

(photo credit: PASCALE PEREZ-RUBIN)

One of the most important parts of the dinner we hold on the first night of Rosh Hashanah is the custom of reciting a series of “Yehi Ratzon” blessings.

After each one, we eat a food that corresponds to the subject or a word of the blessing. Each community has its own customs, but there a few that are common among a number of traditions.

Some families dip an apple in honey and then continue with the holiday dinner, whereas others have a Rosh Hashanah seder that involves using fruits and vegetables that are rich in symbolism.

Below you will find a list of some of these blessings, followed by recipes for preparing that fruit or vegetable.

Most families place a few small bowls with pomegranate seeds, cut apples and honey on the table.

In addition, I’ve included recipes for sweet halla and spiced honey cake.

May we all have a happy and sweet New Year! GARLIC “May it be your will, Lord our God and God of our ancestors, that our enemies, haters, and those who wish evil upon us shall be wiped out.”

This is the “Yehi Ratzon” we say before serving garlic.

2 eggs, beaten 2 heads of garlic, peeled and crushed Oil for frying Sugar to sprinkle on top Mix the eggs with the garlic and fry on both sides. Sprinkle sugar on top.

PUMPKIN AND CARROT “May it be your will, Lord our God and God of our ancestors, that the evil of our verdicts be ripped up, and that our merits be announced before you.”

This is the “Yehi Ratzon” we say before serving pumpkin.

150 gr. pumpkin or 2-3 carrots cut into rings 2 eggs, beaten Oil for frying Sugar to sprinkle on top Cut the pumpkin into strips and fry in oil. Alternatively, you can dip the pumpkin in egg and then fry it. Sprinkle sugar on top.

If you’re using carrots instead, cut them into rings and cook them with honey or sugar.

POMEGRANATE SEEDS, SESAME SEEDS AND FENUGREEK “May it be your will, Lord our God and God of our ancestors, that our merits multiply.”

This is the “Yehi Ratzon” we say before serving a small bowl of honey mixed with sesame seeds or a bowl of pomegranate seeds. The Yemenite custom is to serve pomegranate seeds with fenugreek.

FISH OR SHEEP HEAD “May it be your will, Lord our God and God of our ancestors, that we be a head and not a tail.”

This is the “Yehi Ratzon” we say before serving roasted mutton or fish, such as deep-fried sea bream. This can be served with a plate of pomegranate seeds, sugar or honey.

BEETS “May it be your will, Lord our God and God of our ancestors, that our enemies, haters and those who wish evil upon us shall depart.”

This is the “Yehi Ratzon” we say before serving beets.

Bunch of mangold (beet leaves) 2-3 eggs, beaten ¼ tsp. salt 2 Tbsp. water Oil for frying A saucer with sugar Wash and rinse the mangold (beet leaves).

Remove the white stems and keep only green parts of leaves. Cut into small strips and place in a bowl. Add the eggs, salt and water. Beat well.

Heat the oil in a medium pan and pour in mangold mixture. Fry like an omelette for a few minutes until it turns golden brown. Flip onto the other side and fry until golden brown.

Remove and place on paper towels.

An alternative method is to dip whole leaves in the egg mixture and fry them on both sides.

LEEKS “May it be your will, Lord our God and God of our ancestors, that our enemies, haters, and those who wish evil upon us shall be cut down.”

This is the “Yehi Ratzon” we say before serving leeks.

1-2 leeks 1 egg, beaten Oil for frying Sugar to sprinkle on top Use only the white and light-green parts of the leeks. Cut into 3-cm to 4-cm. pieces. Boil in water for 25 minutes and drain. Mix in the egg and then fry like an omelette in a small frying pan. Sprinkle with sugar.

SWEET HALLA Makes 3 loaf pans 1 kg. whole-wheat flour or spelt flour, sifted ¹⁄3 cup oil 2 eggs 1 tsp. salt 50 gr. yeast 2 Tbsp. demerara or brown sugar 3-3½ cups water 2 Tbsp. silan or honey ½ cup hazelnuts ½ cup light raisins Topping: 1 egg ½ cup sesame or poppy seeds In the bowl of an electric mixer outfitted with a dough attachment, add flour and create a well in the middle. Pour the oil, eggs and salt into the middle. Sprinkle the yeast and sugar on top.

Mix on medium speed. Gradually add the water, silan or honey, nuts and raisins. Increase speed until dough becomes rubbery and falls away from side of bowl.

Transfer dough to a lightly greased bowl and cover with plastic wrap. Let rise for 90 minutes or until it doubles in volume.

Knead again until all the air has been punched out. Separate into nine sections and roll out each into a long strip. Take three strips and connect them at one end. Braid them and then press ends together.

Braid the rest of the strips so you end up with three hallot.

Put each halla in a loaf pan and let them rise for another 20 minutes.

Wash with beaten egg and then and sprinkle with seeds. Bake for 25-30 minutes in an oven that has been preheated to 180° until top turns golden brown. Remove and let cool on a wire rack.

HONEY “May it be your will, Lord our God and God of our ancestors, that you renew for us a good and sweet year.”

This is the Rosh Hashanah “Yehi Ratzon” blessing we say before dipping the apple in honey. Some people also eat dates after this blessing.

SPICED HONEY CAKE Makes 2 loaf pans ¾ cup oil ¾ cup sugar 1 cup honey 1 level tsp. ground cloves 1 tsp. ground cinnamon ½ tsp. ground ginger 3 cups self-rising flour, sifted 1 level tsp. baking soda ½ cup walnuts, chopped coarsely 1 tsp. Turkish coffee, finely ground 1 cup boiling water Toppings to be added before baking: ½ cup walnuts, chopped 1 Tbsp. sesame seeds 1 Tbsp. brown sugar Toppings to be added after baking (optional): ½ cup powdered sugar ½ tsp. cinnamon Add the oil, sugar, eggs and honey to a large bowl. Mix well by hand or with an electric mixer.

Add the cloves, cinnamon, ginger, flour, baking soda and nuts.

Mix well.

Mix the coffee with the boiling water and add to the mixture.

Mix well.

Grease a Wonder Pot or a baking tray and pour the batter in. In a bowl, mix the nuts with the sesame seeds and sugar. Sprinkle on top of cake. Bake in an oven that has been preheated to 180° for 60 minutes or until a toothpick comes out dry.

Let cake cool completely and then sprinkle with powdered sugar and cinnamon.

Translated by Hannah Hochner.