Whilst developing a dairy menu for Rosh Hashanah, we decided to put a twist on one of our favourite Italian desserts, Tiramisu. A crowd-pleaser that is surprinsingly easy to make, we’ve switched out the usual brandy for a rather less traditional spirit – Honey Bourbon.
Sweet, warming and heady, these little tiramisu pots are a wonderful, unconventional dessert to round off a dairy meal this Rosh Hashanah. You could, optionally, add in a layer of apple puree or serve with caramelised apples for an extra nod to tradition!
Another contemporary twist on a traditional dish, these tacos are inspired by the Italian-Jewish custom of eating sweet and sour fish for Rosh Hashanah. Pesce All’Ebraica (lit. Jewish Fish) is normally made with fillets of white fish cooked in oil, honey or sugar and vinegar, and flavoured with raisins or sultanas and toasted pine nuts.
We have seasoned our fish with South American flavours of agave and lime, bringing sugar and vinegar into the dish with pickled onions, and throwing juicy sultanas and tart green apples through a crunchy red cabbage slaw. All this is stuffed into homemade corn tacos for the perfect mouthful. (N.B. You will require a tortilla press for the tacos. If you haven’t got the time, equipment or patience to make your own corn tortillas, you can use store-bought flour tortillas, or forego the wraps altogether and serve as a plate of fish and salad with chips!)
Throughout the month of Tishrei, when we celebrate the High Holy Days, Sukkot and Simchat Torah, there are dozens of Yom Tov and Shabbat meals. The Torah tells us that it is a mitzvah to make these days of rejoicing and the Prophet Isaiah that we should make Shabbat “a delight”. Talmudic sources draw a connection between food and delight, and implore us to eat the finest meals within our means. Historically, when fish and meat were costly luxuries, these became the standards for a fine meal, reserved for these days of celebration. Many have subsequently assumed the custom of eating a heavily meaty diet on Shabbat and Yom Tov, though there is no absolute obligation to do so, and there are those who feel that in 2023, when meat and fish are abundantly available, and good cheese costs almost as much as a chicken, a delicious pasta dish topped with a fine quality cheese can be every bit as delightful and luxurious! This tasty tagliatelle showcases two of the Simanim at their best, making it a superb choice for a milky (or parev) Rosh Hashanah meal.
We have drawn inspiration for this sweet starter from a traditional Ashkenazi Jewish sweet treat served at Rosh Hashanah, Sukkot, Simchat Torah and Purim. True Teiglach are morsels of fried dough coated in a sticky-sweet syrup and piled together into mounds. Our recipe, however, swaps out the dough completely, pairing sweet, spiced honey syrup with mounds of salty, fried halloumi nuggets. Supremely easy to make, only 5 ingredients and incredibly moreish, these ‘teiglach’ are an ideal milky starter or crowd-pleasing snack for the High Holy Days.
Our cream cheese-filled puff pastry Torah scrolls are a great way to celebrate the tradition of eating dairy at Shavuot, and reminding others about the real Shavuot celebration – the receiving of the Torah at Mount Sinai. Receiving the Torah on Shavuot directly correlates with the Children of Israel receiving the laws of Kashrut, and […]
Makes 8 mini (10cm / 4″) Cheesecakes or 1 large (23cm / 9”) ‘New York Style’ Baked Cheesecake Prep time: 30 mins | Cooking time: approx 30 mins Let’s talk about “The Cheesecake Festival” Shavuot, widely known as “the cheesecake festival” actually plays a pivotal role in the story of the Jewish people. More than […]