Portland, Oregon: We did enjoy a very
lovely Rosh Hashanah celebration. I served the same old thing I serve every year
- My Beef Brisket.
Tradition is tradition, plus it is a super-easy and make-ahead meal. Enjoyed
only once a year, makes it more special.
We started the evening with smoked salmon canapés - pumpernickel bread, a little
cream cheese, dill, smoked lox, red onion and capers - served up with a lovely
bottle of bubbly from Wente (given to us by Lenny & Lisa). Used the fancy plates
The old-school brisket was served with mashed potatoes this year, but as always,
with carrot "coins" to symbolize wealth in the new year. Our "salad" was apples
and honey. We also had an apple, walnut and honey cake (a work in progress) that
was enjoyed by guests. Thank you very much for the honey, Louise!
Typically, on the second night of the New Year, I roast a
chicken. Not this year. Since I had roasted the soy sauce
chicken Saturday, it was decided to mix up Jewish New Year with Chinese New
Year and make a huge bowl of steaming chicken noodle soup with the remaining Soy
Sauce Chicken. Plus, our weather has turned nasty. Cold. Rain. Wind.
The chicken bones were boiled for several hours in chicken
stock and the remaining sauce and scallion oil from Saturday. The steamy
broth was strained and poured over hot Chinese noodles and any chicken that
remained after our meal Saturday night. Additional fresh scallions were
scattered over the top.
Dang. I may have enjoyed the soup "leftovers" more than the
original dish. The aroma! There was a lot of depth in that broth.
That little three-pound chicken fed us well. Four people for dinner
Saturday, fried-rice for lunch on Sunday, and two bowls of soup on Monday -
and enough left for lunch Tuesday.
I told you I hate to waste food.
Until my next update, I remain, your thrifty correspondent.
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