Somehow, it doesn’t matter how late Rosh Hashanah comes, it always seems to catch us by surprise. Three years ago, the Jewish New Year started the evening of Labor Day. This year, which is a leap year on the Jewish calendar, it falls almost a full secular month later, beginning the evening of October 2.
As I write this in early September, I am already planning menus for the holidays, knowing full well that weather and produce availability may prompt changes at the last minute. But it’s better to have a plan that can be tweaked than find yourself without a plan at all the week or even just days before.
No matter how much we look forward to holidays, they can also be stressful, especially if you’re hosting. Here are some suggestions for streamlining your preparation so you can enjoy the time leading up to the holiday as much as you enjoy the celebration itself.
Keep the Menu Simple: This is one of my mantras – the larger the group, the simpler the menu. A holiday meal for 12 or 25 is not the time to test new recipes or prepare complicated dishes. Many families still enjoy “traditional” dishes, and there’s nothing wrong with tradition, especially if you are less confident in the kitchen. Make what you know and keep your menu simple. You don’t need brisket AND chicken. You don’t need potatoes AND noodle kugel. And you definitely don’t need six desserts.
Ask your guests about dietary restrictions. You’re not obligated to make an entirely vegan, gluten-free, allergy-friendly meal, but be gracious. Consider a vegetable-based soup and include at least one dessert that doesn’t have nuts. Fruit Compote can be made ahead and frozen. It is gluten-free, nut-free, and vegan. Serve it along with any cake or cookie or by itself.
Cook Now and Freeze It: Make some things now. Cooking is a great time to listen to some Jewish music or a podcast to get yourself in the mood for the holiday.
Some things freeze better than others. Soup of any kind freezes well, and so do matzo balls. Remove them from the water with a slotted spoon, place them on a sheet pan, and freeze – uncovered. When they are thoroughly frozen, put them in a sealed plastic bag or container.
Brisket is also a good choice for making ahead; in my opinion, it reheats better than chicken. Use your favorite recipe. When it’s done, remove the meat from the pot and strain the gravy. Allow to cool, then refrigerate – separately – overnight. The next day, slice the meat. To thicken the gravy, skim the fat, add an equal amount of flour to the fat, and cook in a saucepan on low until the flour doesn’t taste raw – several minutes. Then, whisk in the liquid. Pour the gravy over the sliced brisket and freeze in a baking dish. Use this catering trick –wrap the entire dish in plastic wrap and then in heavy foil. Be generous with the plastic, and make sure the foil completely encloses the dish. Defrost as is, warm in the oven STILL WRAPPED. The plastic won’t melt, and it keeps everything from drying out.
Cakes and cookies also freeze well. Again, wrap completely in plastic and then foil to keep fresh. Don’t unwrap until the dessert is defrosted. Kugels can freeze well, too, but to keep them from drying out or getting oily, undercook them by about 15 minutes; cool, wrap, and freeze. Defrost, then uncover before warming.
Cooking and freezing some items ahead of time leaves you time to make your vegetables or salads fresh the day before or the day of the holiday.
Ask for Help: Your guests will probably offer to bring something. If you’re inclined to accept, maintain control of your menu by assigning specific dishes so you don’t end up with duplicates. Also, know your friends; guests who don’t cook or don’t have time can bring wine or flowers.
Create a Schedule: Write everything down so you don’t forget to take something out or put something in. Include cutting the apples to dip in honey; how many times have I forgotten until it’s time for the blessing!? Set your table a day or two ahead; include serving dishes marked with what goes in them to be sure you have everything you need handy.
Consider a Cocktail & Snack: All your guests will not arrive at the same time. Consider making a pitcher of a special Rosh Hashanah cocktail such as this Pomtini. Offer a small something to go with such as Tahini Honey Dip or Pumpkin Hummus.
Wishing you and yours a Shana Tova u’Metukah – a Sweet and Good New Year.
