Newspaper article The Florida Times Union

Start Jewish New Year Right with Lighter Fare

Newspaper article The Florida Times Union

Start Jewish New Year Right with Lighter Fare

Article excerpt

Ah, the high holidays. A few matzoh balls, brisket with gravy,

two or three different kinds of kugels, a few slices of honey

cake . . .

And that's just Rosh Hashana dinner. What about the pre-Yom

Kippur dinner and the cream cheese-laden, break-the-fast

smorgasbord? Not to mention all the coffee-and-sweets yountif

(holiday) gatherings in between.

Faced with an abundance of traditional Jewish cuisine, it's a

wonder anyone can get out of their chairs to make it to

services. We won't even talk about health concerns.

Of course, Rosh Hashana -- which begins at sundown Friday and

launches the Jewish New Year 5757 -- is associated with new

beginnings and the hope of good things to come. It's the first

of the 10 holiest days of the Jewish calendar. It wouldn't be

too much of a stretch to think one could start a new year by

reforming old dietary habits.

No, we're not talking about munching tiny portions of sticks

and twigs. (We're celebrating life, not drudgery.) With the

bounty of land and sea available in the Jacksonville area, it's

possible to concoct a delicious holiday menu with many

traditional aspects and still be mobile when the meal is done.

After all, if you are inscribed for a good year in the Book of

Life , it'd be nice to be able to enjoy it.Roah Hashana recipes

are on Page E-3.

Rosh Hashana Menu

Gingered Carrot Soup

Salad of Baby Lettuces with Apples, Pecans and Blue Cheese

Honey Mustard Dressing

Honey-Glazed Salmon

Sauteed Broccoli, Cauliflower and Green Beans

Garlic and Dill New Potatoes

Round Raisin Challah

Apple Butter

Fruit Tzimmes

Spiced Frozen Yogurt


2 pounds carrots, peeled and sliced

1 large potato, peeled and finely diced

1 small sweet onion, finely chopped

4 tablespoons butter

6 cups vegetable broth

1 teaspoon sugar

1 teaspoon finely grated fresh ginger

1 cup heavy cream

Salt and pepper to taste

Saute carrots, potato and onion in butter over medium heat for

10 minutes. Add broth and simmer 20 minutes, or until vegetables

are very soft. Puree soup in blender (in batches if necessary). …

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