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07 September 2012

Rosh Hashanah 2012

This is all feeling rather rushed.  

A week to go until Rosh Hashanah and I haven't really given what I'm going to make much thought.  I don't know which meals I'm making - lunch tends to be the biggie in our family - and there are two days of the Jewish New Year.  At the moment I may be doing just one, or both. Even if I only do one lunch, I still need to provide dinner for the family.  Light and simple will be the watchwords for dinner.

Chopped liver is certain to make an appearance - although I have to confess that last year it got binned just as people were loading it on to their forks.  It seemed I got a bit too eager, made it a day or so early and it had started to turn.  Not my kitchen memory.

The slow roast shoulder of lamb with honey and cider was popular last year.  I might reprise, but I was wondering if I can do something with pomegranates.  Figs crossed my mind as well, but perhaps they'd be just too sticky and sweet.

Rosh Hashanah this year runs from dusk on Sunday 17 September to dusk on Tuesday 19 September. That I have all day to prepare on Sunday makes me think I could use the opportunity and smoke a brisket. If I end up doing two days I could have smoked brisket on the first and use the left overs (assuming they exist) on the second for a West One Deli inspired chili.

Then again, bollito misto is easy and generous, salt beef is fun to make and I nailed the recipe last year. Oh, such decisions.  Ah, I've just remembered about Orbs of Joy.  They're a keeper.  Last year I talked about making baked beans.  I didn't.  Maybe this year.

I like to think I can be organised enough to make my apple, honey and crushed pepper sorbet again.  At the very least, I've sourced Indig's babka, the babka to end all babka's according to babka maven Dan 'Young & Foodish' Young.  

But I suppose I should bake my own.

On the baking theme, I've just started a sourdough starter and I was wondering about sourdough challa. We shall see.

I really should start planning and ordering and cooking.

Before I do, a happy and healthy new year to you all.

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