Phillippa Cheifitz’s delectable Rosh Hashana menu

I grew up in an extended family. Aunts, uncles, cousins celebrated Rosh Hashanah with a stand-around lunch after the morning service at shul. Sliced apple dipped into honey symbolised the wish for a good, sweet year. An abundant table spread with every kind of herring. Chopped, pickled, Danish, mustard. Gefilte fish. Twin challah breads. A steaming tureen of chicken soup. Cholent – an overnight dish of beans, brisket and dumplings. Teiglach and lemon tea to finish. I’ve made some changes, but the memories remain.

1. Slow-braised duck legs

A small nod to the traditional overnight cholent (slow-cooked stew), usually made with beans and brisket. I love duck – it’s lighter than brisket – but kept the beans.

Find the recipe for slow-braised duck legs here. 

2. Chicken broth with mandlach

This is broth is made with chicken wings. The bones in the chicken wings mean the broth will jell beautifully, perfect if you want to serve it chilled (without the mandlach) with a squeeze of lemon on a warm day. Mandlach (mini croutons) are also known as soup nuts.

Find the recipe for chicken broth with mandlach here. 

3. Mixed salad greens

This provides a good balance to the richer duck dish.

Find the recipe for mixed salad greens here.

4. Chopped liver

My grandmother always used calf’s liver, salted and grilled before mincing. I sometimes use it but I love chicken livers.

Find the recipe for chopped liver here.

5. Home-pickled cucumbers

This is a great stand-by any time of the year.

Find the recipe for home-pickled cucumbers here. 

6. Apple, honey and almond cake

Instead of serving the traditional sliced apples dipped in honey to wish for a good, sweet year, I'm baking this cake crowned with thinly sliced apple drizzled with honey.

Find the recipe for apple, honey and almond cake here.