Special to the Jewish Times
At Rosh Hashanah, Jewish homes are filled with the aroma of foods that have been served for generations. Nothing will take you back in time quicker than the delicious smells and tastes of these traditional foods.
So what’s changed? Many families have reinvented the way they cook and eat. Even holidays, with their comforting mainstays of “Bubbie’sbest,” have been trimmed off richness and fat but not necessarily flavor.
Lighter and faster have become buzzwords as Rosh Hashanah menus are being planned. Remember, this is almost the new millennium, and the pressure is off for the hostess to make everything. Caterers now have the job of working hard to reproduce those old-world favorites and come up with creative ideas to entice customers.
Besides offering traditional fare such as gefilte fish and chicken soup, local caterers feature Mock Chopped Liver, Saffron Couscous, Moroccan Rainbow Trout and Fresh Fruit Skewers. It’s obvious that meeting the demands of a busy, healthy lifestyle include ethnic flavors that reinvent traditional dishes.
Click below for part of my Rosh Hashanah menu for the new year, a mix of some old-world flavor with a few new twists.