With Rosh Hashanah on the horizon, community members are happily planning what to cook as they welcome 5786 with friends and family. The holiday table brims with meaning and flavour, from pomegranates and apples with honey to tzimmes and round challah. To inspire your menu, Jewish Federation of Ottawa staff and board members are sharing their family favourites, from savoury mains to sweet treats. With recipes drawn from many traditions, there is something here for every taste and every table.

 

 

While often baked in a round shape during the High Holidays to represent the cycle of life as Jews begin a new year, many still enjoy the more common braided challah eaten throughout the year.

 

Former Board Chair Karen Palayew shared her recipe for her braided challah, which she and her family enjoy each year on Rosh Hashanah:

 

“I first learned to make challah in preparation for my Bat Mitzvah 51 years ago,” she said. “Since then, it is a family tradition that I bake challah every year for Rosh Hashanah. Over the years, I make it much more frequently, but Rosh Hashanah is a must, and every year, I hear my Bubby Rachel’s words ‘it tastes just like cake’!”

 

3 ¾ - 4 cups bread flour (start with 3 ¾ and add more as necessary)

1 package rapid rise yeast

¼ cup sugar

1 ½ tsp kosher salt

1 cup water - heat in microwave to 120°F

½ cup canola oil

2 eggs

 

For egg wash: 1 egg and 1 tbsp cold water

 

1. In stand mixer with dough hook attachment, combine flour, yeast, sugar and salt and mix well.

2. Add water, oil and eggs and blend well, adding small amounts of flour until it remains a bit sticky, but you can make it into a ball.

3. Knead well for ~5 min, adding small amounts of flour until the dough has a bit of bounce to it. 

4. Put into a lightly greased bowl, cover loosely with Saran or damp dish towel, and let rise in a warm place until double in bulk - 1 - 1 ½ hrs.

5. Punch down, divide into 3, roll out into strands, and braid. 

6. Place on parchment paper lined cookie sheet, cover loosely with very lightly oiled Saran, and let rise in a warm place for ~45 min

7. Baste challah with egg/water wash, sprinkle with sesame +/- poppy seeds 

8. Bake in preheated oven at 375° for 15 min. Rotate pan and bake another 5-10 min. Knock on top of the bread. If it sounds hollow, it’s done!

 

 

Hillel Ottawa Director Jamie Sweigman’s family enjoys brisket during Rosh Hashanah. While the recipe, which was shared in the Canadian Jewish News, says it is for Passover, Sweigman said that this dish is a family favourite throughout the year.

 

5 to 6 lb beef brisket

2 cups sweet and sour chicken or duck sauce

½ cup red cooking wine

1 cup water

1 pack dry onion soup mix

½ cup ketchup

½ cup apricot jam

 

1. Preheat oven to 325ºF. 

2. Place brisket fat-side-up in a large roasting pan. I

3. In a large bowl, combine sweet and sour sauce, wine, water and soup mix and mix well. 

4. Pour sauce over brisket. 

5. In a small bowl, make a paste of the ketchup and jam and spread it on the top of the brisket. 

6. Cover roast with aluminum foil so the sides of the pan are well-sealed. 

7. Cook in preheated oven for four hours or until the roast is tender.

8. Separate the brisket from the sauce and refrigerate overnight. 

9. Skim any fat in sauce. 

10. Cut the roast against the grain in thin slices. Return meat to roasting pan. 

11. Pour the sauce over the meat and cover with foil. 

12. Place in oven at 350ºF for 40 minutes. Serve warm.

 

 

Young Adults and Newcomer Engagement Associate Oren Baray is of Moroccan-Israeli heritage, and this take on chicken tagine is one of his family's go-to dishes for the holiday.

 

For the chicken:
Whole chicken cut into pieces or 1.5 kg chicken parts (thighs and drumsticks)
2 large onions, thinly sliced
2 tablespoons olive oil
Salt and black pepper to taste

 

Spice mixture:
½ teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon turmeric
Pinch of saffron (optional, but adds flavour)

 

Dried fruits:
1 cup dried apricots
½ cup Medjool dates, halved
½ cup raisins
½ cup dried plums

Additional:
2 cups chicken broth or water
4 tablespoons honey
½ cup roasted almonds

 

1. Heat olive oil in a tagine or heavy pot over medium-high heat.
2. Brown the chicken pieces until golden on both sides (5-7 minutes per side).
3. Remove chicken and set aside.

4. In the same pot, add onions and cook until translucent (5 minutes).
5. Add the remaining spice mixture and cook for 30 seconds.
6. Add broth and honey

7. Return chicken to the pot

8. Add dried fruits around the chicken
9. Bring to a boil, reduce the heat to low and cover
10. Cook 60-90 minutes until chicken is tender and fruits are plump
11. Check occasionally and add liquid as needed (about 1/4 cup)
12. Sprinkle with roasted almonds
13. Serve hot with couscous or rice

 

 

Federation’s Advocacy and Interfaith Relations Specialist Jodi Green makes this delicious breakfast/dessert dish during the High Holidays. As apples come into season, there is no shortage of delicious fresh fruits to put in this dish.

 

“As Rosh Hashanah grows closer and apples come into abundance, I will make this recipe every few days as needed,” she said. “It provides a hot or room temperature breakfast during Fall and ties together the Jewish New Year and the changing seasons in Ottawa.” 

 

4 cups old fashioned oats

1 ½ teaspoons ground cinnamon

1 teaspoon baking powder

¼ teaspoon salt

¼ teaspoon coconut sugar

2 ⅓ cups almond milk

¼ cup maple syrup

⅓ cup unsweetened applesauce

2 teaspoons vanilla extract

1 tablespoon ground flaxseed

1-2 heaping cups diced apples

Chocolate chips (optional, but are they really?)

 

1. Preheat oven to 375ºF. 

2. In a large bowl combine oats, cinnamon, baking powder, salt, and coconut sugar.

3. Next, add almond milk, maple syrup, apple sauce, vanilla, and flaxseed. 

4. Once mixed, let sit for 3-5 minutes.

5. Add diced apples and chocolate chips. Mix and let sit again.

6. Pour mixture into 9x13 inch greased baking dish.

7. Spread it out so that it’s even. 

8. Bake for 35-40 minutes and let cool for 10-15 minutes before eating.

9. Enjoy!

 

 

“Every year, my family and I enjoy the tradition of apple picking,” said PJ Library Coordinator Eriel Ben-Gal. “We gather the apples to create a beautiful apple rose dessert, a deliciously creative way to enjoy apples during Rosh Hashanah. It's a fun activity that my kids love, as they get to help and savour their own creations.”

 

Puff pastry (thawed according to package instructions)

Fresh apples (your choice, preferably tart varieties)

Lemon juice (from 1 lemon)

Apricot preserves

Flour (for dusting)

Powdered sugar (optional)

 

1. Prepare the Pastry: Remove the puff pastry from the freezer and let it thaw according to the package instructions.

2. Slice the Apples: Halve the apples from top to bottom and carefully remove the core. Slice each apple into very thin pieces for optimal tenderness.

3. Tenderize the Apples: Fill a medium bowl halfway with water and squeeze in the lemon juice. Add the apple slices to the lemon water and microwave for about 5 minutes, or until they are slightly tender. Drain the apples in a colander to remove excess moisture.

4. Roll Out the Pastry: Once the pastries are thawed, place them flat on a lightly floured surface. Use a rolling pin to gently flatten the pastry.

5. Cut the Pastry: Cut each sheet of pastry into 6 equal rectangles.

6. Assemble the Apple Roses: Take one rectangle of pastry and spoon a little apricot preserve onto one side. Arrange 7-9 apple slices along the edge of the pastry, with the peel side facing outward. Fold the pastry over to cover the apples, then start rolling from one end to the other to create a rose shape. Place the finished rose in a muffin tin. Repeat the process with the remaining pastry rectangles until you have 12 beautiful apple roses.

7. Bake: To prevent burning, place a pan of water on the bottom rack of the oven. Bake the apple roses at 375°F (190°C) for 40-45 minutes, or until golden brown and puffed.

8. Serve and Enjoy: Let the apple roses cool. Optional: Sprinkle powdered sugar on top before serving.