Food for Thought: Rosh Hashana Cooking Demo with Torah Insights
Join us virtually as four special women present their Rosh Hashana recipes, alongside words of Torah and inspiration.
Tuesday, September 15, 8:30 PM
Click below to register. Scroll down to read the list of ingredients.
Food for Thought: Rosh Hashana Simanim Cooking Demo and Torah Insights
Ingredient List
Simanim Salad – Chana Spivak
4 cups cooked brown rice
1 cup thinly sliced celery
1/4 cup thinly sliced leeks
4 pitted dates, thinly sliced
1/4 cup chopped fresh dill
1/2 cup pomegranate seeds (arils)
2 tablespoons lemon juice
3 tablespoons red wine vinegar or apple cider vinegar
3 tablespoons extra virgin olive oil
2 generous tablespoons of honey
kosher salt and ground pepper to taste
1 red apple, cored, quartered and thinly sliced
Beet Chumus – Sara Berelowitz
3 medium size beets
1 can chickpeas
2 tablespoons tchina golmi
1 tablespoon water
2 teaspoons salt (optional)
Juice of two lemons
Rosh Hashanah Pomegranate Brisket – Henny Shor
1 1/2 – 2 kilo brisket
pomegranate juice or pomegranate wine
1-2 onions
1/2 cup of honey
carrots peeled and cut or a bag or baby carrots
1 tsp black pepper
1-2 cups of water
fresh pomegranate seeds to garnish before serving
Simanim Sushi – Margot Botwinick
2 cups Pre-made round rice/sushi rice cooled to room temperature (follow the instructions on bag to make it)
1/2 cup rice vinegar
1/4 sugar
1 tablespoon vegetable oil
1 teaspoon salt.
Sushi Seaweed
Soy Sauce
Teriyaki Sauce
sushi mat
black sesame seeds
Pro Tip: In Israeli supermarkets, there is often a sushi section you can buy all the basics.
Fillings: Thinly sliced carrots, cabbage, dates, cooked beets, green beans, apple, pomegranate
Bookings
Bookings are closed for this event.
Please note this is not refundable in the event that you cannot make it.