I was inspired by a piece in this month's Long Island Jewish World by Anna Harwood who begins her explanation of the origin of many of the foods for with a biblical quote. "Go your way, eat fatty foods, and drink sweet drinks, and send food portions to he who has nothing prepared" Nehiamiah 8:10. p.s. Jerry (Lippman), if you don't think the papers you drop off get read, think again! p.s. For any of you on the North Fork this weekend, join in the Village of Greenport or in Cuthogue for services.
Vegetarian Rosh Hashanah
Although I am not a vegetarian, I was for many years while I was a student and we have a great vegetarian following at Cuvee at The Greenporter Hotel. And in my efforts to help my customers make light yet satisfying dishes to share for the holidays, I have adapted some wonderful Sephardic dishes that are light yet embrace vegetables their freshness.
We don't associate many holidays with vegetarianism but a Rosh Hashanah dinner menu is the perfect palate for the "simanium" or Talmudic symbols. The word for beetroot in Hebrew is "selek" and the word "silek" means to "remove" thus referring to "removing enemies from our midst". The seeds of the pomegranate, and use of nuts refers to another biblical passage, "may the new year be good and sweet for us all, and may our righteous deeds increase, like the many seeds of the pomegranate", 1 John 2:29.
If you are hosting Rosh Hashanah meal, you may appreciate these recipes as I receive many questions about vegetarians over the holidays. Hopefully these recipes can be appreciated by all the guests thus making vegetarians welcomed rather than dreaded!
Bi-te-avon!
Rosh Hashanah Vegetarian Menu
Salad of Mesclun greens with red and golden roasted beets, sliced granny smith apples and toasted pine nuts. Tossed with pomegranate-honey vinaigrette.
Roasted pumpkin bourekas, puff pastry filled with the sweet flesh of harvest pumpkins or any sweet squash such as butternut or acorn squash.
For dessert, try making this "Safra" Honey and date cake and enjoy your entire meal with a fruity white Sangria with freshly harvested apples and other seasonal fruit.
Equally exciting is that writer Anna Harwood also mentions Yarden Viognier wine in her story with notes of honeysuckle. The wine maker at Yarden Vineyards has been a guest at The Greenporter Hotel and Cuvee where he shared his passion about his wine with our staff. Please visit www.seasonedfork.com for recipes.
