Getting in gear for the new year

Try these classic Rosh Hashana recipes for a delightfully delicious holiday meal.

Pumpkin soup (photo credit: Courtesy)
Pumpkin soup
(photo credit: Courtesy)
It’s impossible to put it off any longer. It’s time to start cooking for Rosh Hashana. Here are some of our favorites – new and old – that will help get you in the mood.
Spiced Pumpkin Soup
2 tablespoon olive oil1 onion, chopped1 garlic clove, chopped1 tablespoon chopped fresh ginger1 small red chile, seeded and finely chopped2 tablespoon chopped fresh cilantro1 bay leaf1 (28 ounce) can pumpkin or a 2 pound fresh pumpkin, peeled, seeded and diced2 ½ cups vegetable stock
Heat the oil in a pan over medium heat. Add the onion and garlic and cook, stirring, for about four minutes, until slightly softened. Add the ginger, chile, cilantro, bay leaf, and pumpkin and cook for another 3 minutes.
Pour in the stock and bring to a boil. Using a slotted spoon, skim any foam from the surface. If using fresh pumpkin, reduce the heat to a simmer, stirring occasionally, and simmer for about 25 minutes, or until the pumpkin is tender. For canned pumpkin, just simmer for 15 minutes. Remove from the heat and take out the bay leaf, and let cool a little.
Transfer the soup into a food processor or with an immersion blender, process until smooth. Return the mixture to the pan and season to taste with salt and pepper. Reheat gently, stirring. Remove from the heat and pour into warmed soup bowls. Garnish each one with a swirl of parve cream.
Beef tagine with butternut squashServes 4
Beef tangine with butternut squash (Courtesy)Beef tangine with butternut squash (Courtesy)
2 teaspoons paprika1 teaspoon ground cinnamon3/4 teaspoon salt1/2 teaspoon ground ginger1/2 teaspoon crushed red pepper1/4 teaspoon freshly ground black pepper1 (1-pound) beef shoulder roast or brick roast, trimmed and cut into 1-inch cubes1 tablespoon olive oil4 shallots, quartered4 garlic cloves, chopped1/2 cup fat-free, lower-sodium chicken broth1 (14.5-ounce) can no-salt-added diced tomatoes, undrained3 cups (1-inch) cubed peeled butternut squash (about 1 pound)1/4 cup chopped fresh cilantro
Combine paprika, cinnamon, salt, ginger, red pepper, and black pepper in a medium bowl. Add beef and toss well to coat.
Heat oil in a Dutch oven over medium-high heat. Add beef and shallots. Cook for four minutes or until browned, stirring occasionally. Add garlic and cook for one minute, stirring frequently. Stir in broth and tomatoes and bring to a boil. Cook 5 minutes. Add squash, then cover, reduce heat, and simmer for 15 minutes or until squash is tender. Sprinkle with cilantro. Serve over rice.
Click for more JPost High Holy Day featuresClick for more JPost High Holy Day features
Wine-braised beetsServes 6-8
Wine-braised beets (Courtesy)Wine-braised beets (Courtesy)
2 bunches, medium beets12 shallots, peeled3 tablespoons olive oil½ dry red wineSalt and pepper to taste3 tablespoons light brown sugar3 tablespoons red wine vinegar
Preheat oven to 375 degrees. Peel the beets and cut each one into eight chunks. Mix the beets and shallots together in a 13 x 9-inch baking dish. Toss the olive oil and red wine and season with salt and pepper. Cover the dish tightly with aluminum foil and bake until the beets are just tender, about 1 ¼ hours.
Stir in the brown sugar and red wine vinegar. Bake uncovered stirring occasionally until the vegetables are tender and glazed with the sauce, about 15 to 20 minutes more.
Pomegranate Cheesecake (Parve)
Pomegranite cheesecake (Courtesy)Pomegranite cheesecake (Courtesy)
For crust:½ cup (1 stick) margarine, melted1-1/2 cups graham cracker crumbs¼ cup brown sugar
For filling:4 (8-ounce) packages tofutti cream cheese1 cup sugar¼ cup flour3 eggs1 tablespoon vanilla2 cups tofutti sour cream1-1/2 cups pomegranate seeds¼ cup sugar1 teaspoon vanilla
For sauce: 1 (approximately 15-ounce) bottle pomegranate juice¼ cup brown sugar1 tablespoon cornstarch
Preheat oven to 350 degrees.
Mix together melted margarine, graham cracker crumbs and brown sugar and press into bottom of 10-inch spring form pan. Bake for 10 minutes and cool on wire rack. Reduce oven to 325 degrees.
In a large mixer bowl, beat together tofutti cream cheese and sugar until light and fluffy. Beat in the flour, eggs and vanilla. Stir in ½ cup tofutti sour cream and fold in ¾ cup pomegranate seeds. Pour over crust. Place pan on baking sheet and bake for about 1 hour.
Mix together remaining 1-1/2 cups tofutti sour cream with the ¼ cup sugar and the teaspoon vanilla. Spread over cake and return to oven for 10 more minutes. Cool in pan for 10 minutes before loosening sides. Cool completely and remove sides. Place in refrigerator to chill.
To make sauce, bring the pomegranate juice to a boil. Reduce heat and simmer, gently for about 10 minutes. In a small bowl, stir together brown sugar and cornstarch. Whisk into pomegranate juice and cook for about 2 minutes. Cool and chill until ready to serve. To serve sprinkle pomegranate seeds and drizzle sauce over cheesecake.
These recipes were brought to you by