Rosh Hashanah is the Jewish new year, and this year it begins on the evening of September 29 and ends the evening of October 1. Typical dishes include apples dipped in honey, roasted salmon, and roasted beef along with various fruits and pastries. However, if you’re looking for something a little bit different this year, or if you don’t celebrate Rosh Hashanah but would like to try some interesting recipes anyway, we’ve got you covered at NetCost Market with these twists on the classics! All the main ingredients can be found in our weekly specials.
Slow cooker Hawaiian brisket
Typical roast beef can get a bit boring, so why not try this brilliant Hawaiian spin on slow-cooked brisket?! It brings together the sweet stickiness of pineapple and the saltiness of beef brisket to give you a cut of meat that literally melts in your mouth. What’s more, both pineapple and brisket are currently part of our weekly specials!
Ingredients: 4 lbs. beef brisket, kosher salt, 1 tbsp. vegetable oil, 1 medium onion – sliced, 20oz. fresh pineapple – chopped into cubes, 1/3 cup pineapple juice, ¼ cup soy sauce, ¼ cup packed brown sugar, 2 tbsp. apple cider vinegar, 2 tbsp. cornstarch, 1 tbsp. finely chopped peeled ginger, 2 cloves garlic – finely chopped, ¼ tsp. freshly ground black pepper.
- Pat the brisket dry with paper towels and season generously with kosher salt. If the brisket is large, you may want to cut it in half to help it fit into the slow cooker.
- Heat oil in a frying pan over medium heat. Add the brisket fat-side down, searing until golden brown. Flip and sear the other side.
- Transfer to the slow cooker and arrange in a way that the brisket fits snugly.
- Put the same pan used for searing the meat on medium heat and add the onion. Stir for a few minutes until soft and scrape off the burned on pieces from the brisket. Add the onions to the slow cooker.
- In the pan over an unheated burner, add the pineapple, soy sauce, 1/3 cup pineapple juice, brown sugar, vinegar, cornstarch, ginger, garlic, and pepper. Whisk together until the cornstarch has dissolved and then pour into the slow cooker over the brisket and onions.
- Cover and cook on low for 6 to 8 hours, until the brisket is soft and tender.
- This meal can also be cooked in advance and kept in the fridge then eaten cold the next day!
Red beet and dill roasted salmon
Roasted salmon is a classic at Rosh Hashanah, and this recipe is a great twist on the classic by incorporating beets as part of the marinade to give it a slightly different flavor. Right now, we’ve got fresh salmon fillets and Idaho potatoes as part of our weekly specials, giving you all the more reason to try this delicious dish!
Ingredients: 1 side of salmon or an equal amount in single salmon fillets, 2 lbs. Idaho potatoes – peeled and cut into ¼-inch slices, 1 red beet – peeled and grated, 1 cup of dill – chopped, ¼ cup freshly grated horseradish, grated zest of 1 lemon, half a lemon, ¼ cup extra virgin olive oil, salt, and pepper.
- In a small bowl, mix the beet, dill, horseradish, zest, and 2 tbsp. oil.
- Line a baking dish with parchment. Season the salmon all over with salt and pepper. Transfer to the dish and then spread the beet mixture on top and let stand for 20 minutes.
- While this is marinating, preheat the oven to 425F. Toss the potatoes with the olive oil and season well with salt and pepper. Layer the potatoes in a 9×13 inch baking tray and bake until tender – about 35 minutes. Remove from the oven.
- Remove the beet mixture from the salmon and the spread this over the center of the potatoes. Place the salmon on top of the beet mixture and then drizzle with some more olive oil and bake the salmon until medium-rare, about 10 to 12 minutes.
- Squeeze with lemon and garnish with some more dill before serving!
Raisin-challah apple betty
Raisin Challah and apples dipped in honey are Rosh Hashanah classics, so we thought we’d combine them in this simple yet delicious dessert! Right now, we’ve got gala and beliy naliv apples, as well as Acacia raw honey as part of our weekly specials so this is a no-brainer!
Ingredients: 2 lbs. gala or baily naliv apples (or a mixture), 6 tbsp. Acacia raw honey, 5 tbsp. melted unsalted butter, ¾ cup packed light-brown sugar, 1 tsp. ground cinnamon, ¼ tsp. kosher salt, 2 tbsp. apple cider vinegar, ½ cup apple cider, 8 oz. raisin challah – cut into ¾-inch cubes, 1/3 cup sliced almonds, vanilla ice cream to serve.
- Get the oven preheated to 375F.
- Brush an 8×8 inch baking tray with butter.
- Stir together brown sugar, cinnamon, and salt, and then in another bowl, toss the apples with the vinegar, ¼ cup cider, and honey. Spoon half of the apple mixture into the prepared baking dish, and then sprinkle evenly with 1/3 of the sugar mixture.
- Toss the Challah cubes with the butter and the remaining ¼ cup cider. Spread half of the bread mixture over the apples in the dish. Repeat this, layering with remaining apple mixture, 1/3 of the sugar mixture, and then the bread cubes again. Sprinkle the top with the remaining sugar mixture and almonds.
- Loosely cover with aluminum foil.
- Bake for about 45 minutes – until the edges are bubbling and the apple is tender. Uncover and bake until the liquid reduces and then remove from the oven and allow to cool a bit before serving with vanilla ice cream!
Rosh Hashanah is a brilliant time for enjoying some delicious indulgent food. Even if you’re not celebrating this annual festival, these recipes still make great indulgent weekend meals, so there’s all the more reason to head down to NetCost Market to get a great deal on our weekly specials!