Special to the Jewish Times
Rosh Hashanah is a great time to share many of the family recipes I’ve been swapping throughout the year. Maybe not “haute cuisine” but sometimes even better. They are cherished favorites from friends and relatives who value tradition as well as creativity when celebrating holidays. I especially appreciate those old recipes written on cards or paper sprinkled with helpful tips as well as time-honored food stains.
Speaking of creativity, I spoke with Shalom of A & B Frozen Gefilte Fish. Although not yet an exact recipe, he recommends a new way of preparation, using two packages of defrosted fish: 1 plain and 1 salmon. The salmon can be color and flavor-enhanced by adding some slightly mashed canned beets that have been thoroughly drained and patted dry. Place the white layer over the salmon on waxed paper in a rectangle shape. Roll up carefully, strudel-style. Place in a loaf pan and bake according to directions on the box. Slice when cold to serve beautiful multi-colored “pinwheel” portions.
The Peachy Persian Chicken recipe comes from Ann Burrows of Brookline, Mass. This recipe has been a family favorite for years. The Orzo or Potato Stuffed Tomatoes not only taste great, but they’re even better made in advance.
May these recipes inspire you to add a little creativity on your traditional holiday table. L’Shana Tova to all.
Festive Chopped Liver