The Eve of Rosh Hashanah

I’m finding that I’m becoming increasingly interested in the history behind other religious holidays that fall out of scope of Christianity. With the Jewish Calendar year of 5770 fast approaching this sundown on our Gregorian calendar of 2009, what really is the meaning of Rosh Hashanah? Or, the importance of this Jewish holiday? Rosh Hashanah is a day of rest (Leviticus 23:24): with some variations, the activities prohibited on Shabbat are not prohibited on all major Jewish holidays unless that day also falls on Shabbat, excluding Yom Kippur which the Torah refers to as a "Shabbaton" and is always observed with the strictures of Shabbat. Rosh Hashanah is characterized by the blowing of the shofar, a trumpet made from a ram's horn.

In terms of food, Rosh Hashanah meals usually include apples and honey, to symbolize a sweet new year. Various other foods with a symbolic meaning may be served, depending on local minhag ("custom"). Some of the symbolic foods eaten are dates, black-eyed beans, leek, spinach and gourd, all of which are mentioned in the Talmud. Pomegranates are used in many traditions. The use of apples and honey is a late medieval Ashkenazi addition, though it is now almost universally accepted. Typically, round challah bread is served, to symbolize the cycle of the year. Gefilte fish andLekach are commonly served by Ashkenazic Jews on this holiday. On the second night, new fruits are served to warrant inclusion of the shehecheyanu blessing, the saying of which would otherwise be doubtful (as the second day is part of the "long day" mentioned above).

Since no yeast bread is permitted, I think I’m going to try a few food items this upcoming weekend. I found a Buttermilk Honey Wheat Bread recipe as well as a Honey Chicken Kabob recipe. I think both of these Rosh Hashanah inspired recipes will be a fun time in the kitchen with Holly.

Rosh Hashanah Honey Chicken Kabobs


INGREDIENTS:

1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
Soaked skewers

DIRECTIONS:

1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.