Traditions of the Jewish holidays are upon us here at The Phyllis Siperstein Tamarisk Assisted Living Residence. Traditions are important to all of our residents and their family members who have been helping us usher in the Jewish New Year for more than 14 years.
Shalom Bayit – peace of the home – is something that we hold true to our hearts and value. Imagine the excitement of residents and family members who attend our Rosh Hashanah services and then join those around the holiday table. As we say the prayers over the candles, the Hamotzi and Kiddush we hungrily wait for the first bites of our challah and apples dipped in honey. The tradition of knowing that first bite signifies the sweetness of Rosh Hashanah brings a meaningful smile to everyone’s face.
The meal we have together embodies each resident’s past, present and future. The aromas that fill the dining room remind them of their mother’s homecooked meals. The shared stories and the recipes filled with love and sweetness are carried for generations to come.
The recipes that follow – fruited roast, Moroccan cigars and honey cake – are some of the favorites served in our dining room at the High Holy Days.
From our family to yours L’Shanah Tovah Tikatevu, may you be inscribed (in the Book of Life) for a good year.
SUSAN ADLER (email@example.com) is the marketing and outreach director at The Phyllis Siperstein Tamarisk Assisted Living Residence where DEB BLAZER is the executive chef.
3 large onions
6 pound beef roast
9 cups dried fruit (2 1/4 dates, 2 1/4 figs, 2 1/4 apricots, 2 1/4 prunes)
4 1/2 cups red wine
3/4 cup honey
3/4 cup brown sugar
1 tablespoon cinnamon
1/3 tablespoon nutmeg
1 1/2 cups water
In a large pot, sauté onions in olive oil until golden, set aside.
Add meat and sear the meat on all sides, including ends.
Pour the wine into the pot and scrape up any bits and pieces from the seared meat. Return onions to the pot. Add wine and bring to a boil over high heat. Simmer uncovered for 2 minutes until alchohol evaporates. Cover and put in the oven at 350 degrees for 2 1/2 hours.
Turn the meat over and add the dried fruit, honey, brown sugar, cinnamon and nutmeg. Add the water and bake for another 1 1/2 hours. Remove meat and cover to keep hot. Simmer the dried fruit sauce until it has thickened and reduced, about 30 minutes. Slice roast and spoon sauce over meat to serve.
25 egg roll wrappers
3 cups blanched ground almonds
2 1/2 cups sugar
1 tablespoon orange blossom water
Grated lemon rind from
2 cups vegetable oil
1/2 cup water
2 tablespoons honey
Cut egg roll wrappers in half. Combine the almonds, 1 1/2 cups of the sugar and the egg. Mix well and add the orange blossom water and the rind. Place 1 teaspoon of the filling in the center of each wrapper and roll up like a cigar. Moisten the ends to secure. Fry the cigars in 4 inches of oil.
In a sauce pan bring the remaining sugar and 1/2 cup of water to a boil stirring until sugar dissolves. Add the honey, cook briskly, undisturbed, until a small bit dropped into water immediately forms a small ball. When the syrup cools to lukewarm, dip the cigars. Drain on a cooling rack with a sheet pan under it. Then place on a platter and enjoy!
From: Temple Emanu-El Cookbook/Ellie Elbaum Recipe
4 cups sifted flour
4 teaspoons baking powder
1 teaspoon baking soda
8 ounces strong tea
Juice from 1 1/2 oranges
Grated orange peel from 2 oranges
2 cups light brown sugar
1 pound honey
1 cup oil
1/4 teaspoon allspice
Mix flour with baking powder and baking soda and set aside. On mixer’s slow speed, mix eggs, sugar, orange peel, honey, oil and allspice.
Increase mixer speed and add flour mixture alternating with tea and orange juice. Line two 9 x 9-inch pans or 1 large pan with parchment.
Bake 30 minutes at 350 degrees. Reduce heat to 325 degrees and bake an additional 30 minutes.