It’s a few days after the observance of Rosh HaShannah, the Jewish New Year – and I’m finally beginning to catch my breath. John & I had just returned from two weeks in Europe, and I was having five extra guests plus my son (on army leave) over for dinner. I wanted a really pretty table and menu with a minimum amount of hardship. Plus, we would be celebrating a traditional New Year Seder here in Israel.

For the centerpiece, I used my Rosh HaShannah seder plate which I got at Shalom House in Tarzana, California. Underneath I laid (silk) fall leaves with grapes and chestnuts (I picked off the ground in Geneva & will cook later) surrounding the plate. I decided to use my autumn colors tablecloth so I didn’t have to iron my good white damask one. Gold trimmed placemats, my autumn (meat dishes) china, and we were almost good to go. Hollowing out a few tiny acorn squash and inserting a tea light in each one was inexpensive, easy, and really lovely.  I put a hostess sized Tamar Gourmet Preserves or Chutney at each of the guests’ plates.

Now for the traditional foods and their meanings: the Seder Plate contains nine symbolic items, each associated with a blessing. The first is a pomegranate. I discussed the symbolism of the pomegranate in my last blog post. May the 613 arils remind us of the commandments in the Torah, so we  can have a holy year. Scallions or leeks are used to remind us of the whips of taskmasters and oppressors. May we never come under the rule of oppressive dictators and Pharaohs again. Amen! A gourd: may our good deeds in the coming year be as numerous as seeds of the pumpkin. The head of a fish (I use a paper one) so that we may always be the head and not the tail in the year ahead. A beet or carrot. Some of the words in Hebrew form the meanings or word play for the symbolism. They just don’t translate into English well. Also, each community has their own tradition – go with me on these. The beet (or carrot). May G-d in His mercy keep our enemies far away from us. A double Amen as we live in a very uncertain world these days. Black eyed peas: a few traditions on this food. One is that our enemies will be turned back; another is that the eyes of G-d, the angels and holy ones watch over us to guard us and guide us throughout the year. Dates. I discussed the significance of the date palm (tamar) last post, but may we bend under troubles and not break, as other less supple trees during storms.

I really love these sticky, sweet fruits for so many reasons. As an object lesson, think on the date palm. They bend: they give when pressure is applied. When an intense wind storm hits, they drop their fruits. I like to think of myself as being especially fruitful during a hard situation. Yes, sometimes I lash out and can be pretty miserable; but like the date palm, that’s when I want to be spreading the most help, the most cheer, the most optimism to others. Going with the flow, accepting what I have no control over, and being as positive as possible.

The next food, perhaps the most famous combo associated with Rosh HaShannah is apples and honey. May we have a sweet year. A year of health!!! A year of joy!!! A holy year. A year of prosperity. A year of peace!!! And lastly, the wine and the challah. From Rosh HaShannah through Simchat Torah we use a round bread, not the traditional braided one. The roundness is to remind us of many things – the cycle of the year and the cycle of life. The fact that G-d has no beginning or end. He was in the beginning, is now, and ever shall be. Also, the rounded loaf looks like a crown. During this season we crown Him King of our Lives.

I love the new round challah cover I just bought for the holidays in Budapest last week. It was made by a 93 year old woman who somehow survived during the Holocaust and now works at the Dohany St. Synagogue. She’s a lively, chatty old soul – but has had to slow down over the years due to her failing eyesight. She now uses a machine instead of sewing by hand, but either way, this is a beautiful piece I’ll treasure always. It says in Hebrew “Sabbath Peace and Holiday Happiness.”

During, the holidays, I try to keep to a healthy diet, using as many of the fall fruits and veggies – Israel’s Seven Species, and incorporating as many of the symbolic foods as possible. Because there is so much cooking this time of year, I also try to make things as simple as possible. Hope you can try a few of these as well during your fall feasts.

BLACK-EYED PEA SALAD, ITALIAN STYLE                      parve, serves 8

Ingredients:

• 2 cups uncooked black-eyed peas or 1 large package frozen peas
• 1 red bell pepper
• 1 orange bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 2 large stalk celery (or 6 tiny Israeli stalks)
• 6 large scallions (green onions)
• 1 small bunch flat, Italian parsley, minced
• salt & pepper to taste
•  Italian dressing (I make my own using 4 Tbsp red wine vinegar; 1/3 cup extra virgin olive oil; 1/4; 4 cloves smashed garlic; 1 tsp oregano; 1/4 tsp freshly ground black pepper; 1 tsp sea salt)

Soak the dried peas overnight, covering with boiling water. Drain, rinse, then cook in salted boiling water 15 minutes. Let simmer for 1-2 hours or until softened. Drain & rinse well. Drain again.                                        You can save yourself all the extra trouble by using defrosted frozen or drained & rinsed canned black eyed peas, if available.  Place peas in a large bowl. Cut up veggies into a small dice. Add to bowl. Pour the Italian dressing over top. Before serving, mix in the minced parsley leaves. Garnish with parsley leaf and the top of a pepper. Refrigerates and keeps well for leftovers. Can be served as a hearty salad lunch or as a side with either meat or dairy. Protein packed!!!

HARVEST QUINOA SALAD                                         parve   serves 6-8

I love quinoa. It’s gluten free and great for special needs diets; so versatile and easy to prepare!

Ingredients:

• 2 cups cooked, fluffed quinoa (cook according to package directions)
• 1/3 cup dried sweet pitted cherries
• 1/3 cup dried cranberries
• 1/4 cup thinly sliced green onions (scallions)
• 1’4 cup sliced almond pieces
• 1/2 cup roasted butternut squash or pumpkin cubes
• 1/2 cup dressing (if in US, Brianna’s Blush Wine Vinaigrette is amazing!!!!! If not, recipe follows…

Cook the quinoa according to package directions to yield 2 cups. Fluff and set aside to cool in large bowl. Halve and de-seed a butternut squash or small pumpkin. Place on baking sheet, drizzle with olive oil, salt & pepper. In  220*C/450 *F oven, roast the gourd for about 15-20 minutes until tender. Let cool. Add dried fruits, sliced scallions and almonds to quinoa. Mix gently to incorporate. Cube the flesh of the squash/pumpkin into small bite sized chunks and add to quinoa bowl. Mix gently. Pour dressing over top, and mix in. Can be served room temp or refrigerated. This makes tasty leftovers – if there are any!!!

Dressing: Blend well-

• 1/4 cup canola oil
• 1/4 cup water
• 1/3 cup blush or rose wine
• 2 Tbsp red onion juice (I use my garlic squeezer to juice my onion) and remaining pulp
• 1/2 tsp salt
• 1 tsp ground black pepper
• 1 Tbsp honey or sugar
• 1 tsp ginger juice (squeeze fresh) – optional
• 1/4 tsp freshly grated nutmeg -optional

 

              ROASTED FIGS ON BABY GREENS                    parve      serves 6

Another easy one, that is raving delicious! I cook the figs with all the other items I’m roasting that day, running the oven only once….

On a foil-lined cookie sheet, halve washed figs. Drizzle with small amount of olive oil, salt & pepper. You can also add a tiny bit of balsamic vinegar, but only if it’s sweet (3-5 coins on packaging). Roast at 220*C/450*F oven for 10 minutes.  In large bowl, put pre-washed mesclun or baby green salad mix. Lay the roasted figs on top SAVE THE JUICE!!!!!! Add a few thinly sliced purple onions to the top, and sprinkle on some candied pecans.

Dressing: pour the reserved fig juice into a small bowl. Add a bit of olive oil, salt & pepper. Squeeze in 2 Tbsp onion juice (I use my garlic press) and pulp. Blend well & pour over salad just prior to serving.

SHOESTRING VEGGIES SALAD

This is also quick and easy. It’s very colorful and oh so good for you. Can be served at any meal. The veggies can be bought pre-prepared and mixed or you can run the fresh veggies through a food processor. I use my mandoline slicer –

 

• 3 medium red beets, peeled, raw, and julienned
• 2 large carrots, peeled, raw, julienned
• 1 large kohlrabi or jicama, peeled, raw, juilienned
• 1/3 cup Brianna’s Blush Wine Salad Dressing if in the US. If not see recipe for the dressing above in the Quinoa Salad.

Enjoy, my friends. I hope your Fall Feasts are sweet – filled with family, friends, good food & good music. And in this holy season of introspection before Yom Kippur, the Day of Atoning: