Oh My Gosh…it is Monday today and I have a long list, but I did want to share my menu plan for Wednesday and Thursday night’s dinners:
Wednesday
Wine
Honey, various organic, including Avocado, Orange Blossom, Buckwheat, Wildflower
Apples, fresh, new just harvested, including Honey Crisp, Fuji, local varietals from farm markets
Five Basic Simanim for Yehi Ratzon
Leeks, Kufte de Prassa
Dates, fresh Medjool
Beets, beet green and beet mini frittatas
Squash, Pumpkin Borekas
Black Eyed Peas, Fijones
Additional Yehi Ratzon
Fish, Salmon Three Ways, Salmon with Tomato Sauce, Gravlax, Salmon Jerky
Pomegranate, use seeds as garnish and molasses as flavoring
Spinach, Persian Kookoo
Head of Fish, just for the blessing
Pastelicos for tradition
Dinner
Brisket with prunes and mushrooms
Turkey
Brussels Sprouts roasted
Colored Carrots roasted
Oven Roasted Garnet Yams
Dessert
Honey Cake
Apples Cake with Caramel
Chocolates
Sorbets
Berries
Thursday Night
Dinner is the only thing different:
Ribeye filet with pomegranate Shitake sauce
Roast Chicken with Pomegranate
Green beans with hazelnuts and lemon zest
Persian Rice with zereshk, orange peels, raisins and pistachios
I wish everyone a L’shana Tova, Happy and Healthy New Year, Happy Cooking and I hope this helps.
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