Tips for Cooking for the High Holidays

For many, cooking for a large crowd can be daunting.  The key is organization!
 
        At least two days before the dinner:

• Make a menu
  
• It is a custom to include the following foods in our Rosh Hashanah meal/s:  Apples dipped in honey, round Challahs, the head of a fish, carrots, a "new" fruit (one that you definitely have not eaten in the last six months), and honey cake 
  
• Click on the link below to read why: 

Why sweet honey?

• Click on the link below to get recipes from our Recipe Corner, including the best ever Moist Majestic Honey Cake:

Shula's Recipe Corner

• Include page numbers on your menu list next to recipes you are not familiar with
  
• Make a shopping list with menu in hand
  
• Include storage plastic containers and ziplocks, papergoods, decorations, etc.
  
• Time to go shopping!
   
  At least one day before:
  
• On clean, dry, organized counters, sort through your groceries, pots and pans, baking utensils, etc.
  
• Using your menu/recipe list as your guide, put out all necessary measuring cups, etc. and group each recipe's ingredients together.  This will cut down on a lot of searching time; your ingredients will be easily accessible, ready for use
  
• Start on all of the involved, time-consuming recipes first.  (This way, you can start on other recipes during waiting times.  For example, if you are making Challah, you will have two hours after making the dough, while you wait for it to rise).
  
• Put all dirty utensils in a small plastic bin of hot water and soap.  This will keep the dishes in a compacted space, and much easier to wash when you're ready
   
  On the day of:
  
• Set your table so that it's one less thing to worry about later!
  
• Finish cooking
  
• Put drinks in the fridge
  
• If you have extra counter space, put out serving plates and utensils you will be using during the meal
  
• Enjoy the meal with your family and friends!