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What Are You Eating This Holiday Season?

by · September 2nd, 2009
Cooking, Featured, Holidays, Participate!, Photography, Recipes

Photograph by RonAlmog

Hey Jew and the Carrot fans! It may be a bit early yet, but we want your recipes and menu suggestions for the High Holidays! Does your family eat something special on Rosh Hashanah? What is your favorite dish to break the fast after Yom Kippur? What is your favorite thing to eat in your Sukkah?

Although the Jew and the Carrot has many great recipes from years past, this year in particular we are sharing some of our great holiday dishes with Chow.com. Just imagine your Bubbe’s kugel could be displayed in one of Chow’s beautiful photo galleries!

If you would like to share a recipe with us (and Chow) please send us your original holiday recipe to editor(at)jcarrot.org.

Thanks, in advance for your contributions!

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3 Responses to “What Are You Eating This Holiday Season?”

  1. Rachel Barenblat Says:
    September 3rd, 2009 at 4:33 pm

    I think I’m going to make a Moroccan chicken dish with green olives and preserved lemons for erev Rosh Hashanah. (I just posted about that, actually.)

    Some years I bake a pumpkin challah at Rosh Hashanah, since pumpkin is one of those foods which has symbolic resonance — I read in an Italian-Jewish cookbook that orange squash is called zucca barucca, and “barucca” is understood to be related to baruch, blessed. The recipe comes from Maggie Glazer’s A Blessing of Bread, and I posted it some years ago at Thanksgiving.

    For Sukkot, since it tends to be pretty chilly in western Mass by the time Sukkot rolls around, my favorite dish is a beverage — hot spiced cider and hot mulled wine!

  2. Hillary Says:
    September 15th, 2009 at 3:41 pm

    I am in love with honey cake. Honey cake is a must at our Rosh Hashanah celebration. I’m also looking forward to my brother’s homemade round challah. But also, here are some recipes I shared on my blog to help celebrate the new year! Enjoy!

  3. Hannah Lee Says:
    September 16th, 2009 at 8:23 am

    I’m making the cardamon-spiced pumpkin challah from Gilda Angel’s first cookbook, Sephardic Holiday Cooking. In fact, I rely on her book for much of my yom tov recipes. Also planned for Rosh HaShanah is a vegetarian version of bisteeya, for which I use crumbled tofu in place of the chicken layer and veggie ground beef for the meat layer. Layering the whole shebang in my trusty wok, I flip it over onto a cookie sheet for the final browning. Other items will be the Moroccan carrots and the Swiss chard. However, this year, I’m going outside the Pale and plan to make a Burmese dessert with glutinous rice in honor of my new volunteer work for HIAS, which is re-settling refugees from Myanmar (formerly known as Burma).

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