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Fall Feasts Recipes

The Jewish faith is rich in rituals.  We cannot relate religious significance to food, but there are certain days which are underlined by fasting, others which are exalted by feasting.  The below recipes will serve as an outline for some of the traditional foods prepared for the Fall Feasts.

Rosh HaShanah

The Jewish New Year is ushered in by the blowing of the Shofar (Ram’s Horn).  Sliced apples dipped in honey signify the hope for a sweet and happy New Year.  Carrot dishes are also served as they symbolize the sweetness of life and prosperity.  (The Hebrew word for carrots is Meren which means ‘to multiply’.)

On the eve of Rosh Hashanah, after the Kiddush (blessing over the wine) and ha-Motzi, (blessing over the bread) it is customary to dip an apple in honey and say:

“Blessed are You, Lord our G-d, King of the Universe, who creates the fruit of the vine.” 

After eating the apple and honey, the following is then said:

“May it be Your will, G-d and G-d of our fathers, to renew on us a good and sweet year. 


Suggested Menu:

Apples Dipped in Honey
Wine or sparkling cider
Challah (always round at this time of year)
Gefilte Fish with Horseradish
Chicken Soup with Matzo Balls
Baked Chicken or Turkey
Carrot Tzimmes
Sweet Potatoes
Honey Cake, Sponge Cake, or Apple Cake

Yom Kippur

The Day of Atonement is observed by fasting, meditation on G-d’s word, and prayer from sundown to sundown. Jews all over the world are reaffirming our faith in G-d and asking forgiveness for our transgressions.  Those of us that are believers know that Yeshua was the final atonement for our sins.

For the Eve of Yom Kippur, a simple meal, low in spices, is served to help make the “fast” easier the next day.

Suggested Menu:

Wine – Round Challah
Chicken Soup with Matzo Balls
Broiled or Baked Chicken
Parsley Potatoes, Green Vegetable, Apple Sauce
Sponge Cake

Yom Kippur Break-the-fast Meal 

The meal for breaking the fast is a family choice.  Some people prefer having juices to break the fast and then traditional Sabbath dinner, or for others a dairy meal is traditional.  Many of today’s more secular Jews break the fast by going to a Chinese restaurant.

Suggested Menu:

Wine or Sparkling Cider
Bagels, Cream Cheese, Lox
Gefilte Fish
Herring in Cream Sauce or Chopped Herring
Rye Bread, Pumpernickel, & Challah
Sweet Noodle Pudding
Tomatoes, Cucumber, Lettuce and other assorted fresh Vegetables
Break the Fast Cake


Wine or Sparkling Cider
Egg Salad in Aspic
Tuna Apple Toss
Blintze Souffle
Rye Bread, Pumpernickel, & Challah
Sweet Noodle Pudding
Tomatoes, Cucumber, and other assorted fresh Vegetables
Break the Fast Cake


The Festival of Tabernacles is at harvest time and includes prayers of Thanksgiving.   This celebrates God’s goodness in providing shelter and protection during Israel’s wanderings in the wilderness.

Suggested Menu:
Seasonal Fruits
Cabbage Dishes….Stuffed Cabbage
Chicken Soup with Rice
Stuffed Roast Turkey
Kasha with Almonds
Vegetables in season, or salad
Honey Cake, Strudel, Mandelbrot
Fresh fruit
Tea, Wine, or Sparkling Cider

Blintze Souffle

• 12 frozen blintzes (apple, blueberry, cherry or cheese)
• 5 eggs
• 1 1/2 cup sour cream
• 1/4 sugar
• 1/4 cup butter
• 1/4 tsp vanilla
• sprinkle of cinnamon 


Melt butter in 9 x 13 glass baking dish.  Set blintzes in a row on melted butter.  Beat eggs, sour cream, sugar and vanilla together and pour over blintzes.  Sprinkle cinnamon over mixture.  Bake uncovered for 45 minutes @ 350 degrees.

Carrot Tzimmes

  • 8 large carrots
  • 2 large sweet potatoes
  • 1 cup pitted prunes
  •  3 tbsp butter or margarine
  • 1/2 tsp salt
  • 3/4 cup honey
  • 1 tbsn lemon juice
  • 3 tbsp flour



Slice carrots and sweet potatoes ¼” thick. Put in saucepan with enough water to cover. Cook until almost tender. Drain off most of the liquid. Add salt, honey and lemon juice. Simmer 10 minutes. Melt butter in skillet and blend in flour. Add to pot and blend. Pour into greased casserole and brown under broiler.  

Challah | #BrittniBread

by the Jewish Wife Blog

  • 13 cups King Arthur Bread Flour
  • 1 cup + 1/4 Sugar
  • 1 1/2 tbsp Himalayan Salt (you can use any kind of salt – I just use Himalayan for everything)
  • 4 Packages Rapid Rise Yeast
  • 6 Eggs + 2 for egg wash
  • 5 counts of honey
  • 1 cup vegetable oil, additional half cup for braiding
  • 3 1/2 cups warm water, about 125 degrees



  • Combine all dry ingredients in a large bread bowl & mix
  • Add all wet ingredients and mix. Knead together until smooth and elastic.
  • Set aside in a warm cozy corner of your kitchen and cover top with a towel.
  • Let dough rise until double in bulk. About 2 hours.
  • Cut dough into 4 equal sections. Each section is 1 loaf. Roll each section into strands.
  • Braid each section as desired. You can use a 3, 4 or 6 braid method. (I like braiding a 6 strand challah!) 
  • Fit 2 per large baking sheet (use parchment paper).
  • Make egg wash mixture – 3 eggs with a tablespoon of water.
  • Cover entire loaves in egg wash. Sprinkle with sesame seeds if desired.
  • Bake in oven at 350 for 40 minutes until golden brown and hollow when tapped.


by Dee Fabricant 

  • 3 cups flour
  • 1 heaping tablespoon yeast
  • 2 eggs
  • 4 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1/2 cup wesson vegetable oil
  • 3/4 cup water
  • several drops of yellow food coloring



I use a bread machine—putting in yeast and 1 tbsp sugar –then 2 cups flour, 3 more tbsp sugar and the salt, then the rest of the flour. In the measuring cup I add the water, oil then both eggs and food coloring, mix with a fork and pour over top. Set machine to white bread, manual (so it won’t bake). Take out the dough when done and braid into 2 loaves. Let rise until double, brush with a beaten egg and sprinkle with poppy seeds or sesame if you want. Bake in a 350-degree oven for 24 minutes (in mine) until it’s a nice golden brown.

Sweet Wedding Challah

• 1 cup warm water
• 3 packages dry yeast
• 1 tsp sugar
• 1/2 cup margarine or shortening
• 1 cup less 1 tsp sugar
• additional egg yolk for topping
• 3 eggs
• 1/4 cup vegetable oil 
• 1 tsp almond extract
• 6 cups flour
• 2 tsp salt 


Dissolve yeast in warm water with 1 teaspoon sugar; set aside.  Cream shortening and eggs; add oil and almond extract, mix well.  In a large bowl, combine 5 cups flour and salt.  Make a well and pour in yeast mixture; push some flour into well and set aside.

Mix remaining flour into shortening mixture.  Combine flour-yeast mixture with shortening mixture and mix well;  turn bowl as you mix.  Turn dough on lightly floured board and knead until bubbles begin forming – about 8 minutes.  Place dough in greased bowl and turn to coat surface.

Cover with a towel and allow to rise until doubled, about an hour.  Punch down dough; dough will make 1 very, very big wedding challah or 2 large round challahs or 2 large braided challahs.  Brush top of loaves with beaten egg yolk. 

Place on a cookie sheet in a preheated 400 degree oven for 10 minutes and then lower heat to 350 degrees and bake about 25-30 minutes.  Cover with a hot towel and plastic wrap.

Glazed Chicken with Matzo Nut Stuffing

  • 1/3 cup vegetable shortening
  • 1/3 cup minced onion
  • 1/3 cup finely chopped celery
  • 1/3 cup chopped almonds
  • 1 tsp grated orange rind
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 egg
  • 4 matzos, broken
  • 4-41/2 lbs chicken


• 1 cup orange juice
• 1/4 cup honey
• 2 tsp grated orange rind
• 1/4 cup oil 



Preheat oven to 325 degrees. Sauté onion, celery and nuts in shortening until tender. Add matzo and sauté lightly. Combine salt, pepper, egg, soup, orange rind in a bowl. Add matzo and mix well. Fill chicken. Combine glaze ingredients and brush on chicken, saving some to continue to brush over chicken while baking. Place bird on a rack in open pan, breast side down ½ hour. Turn chicken. Bake 2-2½ hours longer.

Matzah Farfel Pudding

• 1 lb. Matzah Farfel
• 7 eggs
• 3/4 lb. margarine
• 1 tsp vanilla or almond or lemon flavoring
• 1 cup sugar
• 3/4 tsp salt
• cinnamon and sugar mixture (for topping)



Put farfel in strainer and pour hot water over it; drain. Beat eggs and add to farfel. Melt margarine and add to farfel. Add syrup from peaches and all the other ingredients except the fruit. Pour ½ of the mixture into a 9×13 inch greased baking pan and top with ½ the peaches. Add remaining farfel and cover with rest of the fruit. Sprinkle with cinnamon and sugar. Bake at 375 degrees for one hour.

Carrot Tzimmis

  • 8 large carrots
  • 2 large sweet potatoes
  • 1 cup pitted prunes
  • 3 tbsp butter or margarine
  • 1/2 tsp salt
  • 3/4 cup honey
  • 1 tbsp lemon juice
  • 3 tbsp flour



Slice carrots and sweet potatoes ¼” thick. Put in saucepan with enough water to cover. Cook until almost tender. Drain off most of the liquid. Add salt, honey and lemon juice. Simmer 10 minutes. Melt butter in skillet and blend in flour. Add to pot and blend. Pour into greased casserole and brown under broiler.

Potato Kugel

• 2 lbs potatoes
• 1 medium onion
• 1 large carrot
• 1/4 cup matzo meal
• 1 tsp salt
• 3/4 tsp pepper
• 2 eggs
• 2 tbsp vegetable oil


Preheat oven to 350 degrees. Peel all vegetables and grate in a food processor. Add eggs, matzo meal, salt, pepper, and oil. Mix well. Grease a 9 by 5 by 2 inch baking dish. Put the mixture in and bake uncovered for 90 minutes. The Kugel is done when it is nicely browned and its edges look crisp.

Spinach Kugel

  • 2 eggs
  • 1 small onion, minced
  • 1/3 cup matzo meal
  • 4 cups chicken or vegetable broth
  • 1/2 tsp salt, pepper, nutmeg
  • 1 (10 oz.) package frozen, chopped spinach, thawed
  • 2 tbsp melted butter or margarine



Preheat oven to 350 degrees. Beat eggs, stir in spinach, onion, matzo meal, salt, pepper, nutmeg and margarine. Turn into a greased 9 inch loaf pan. Bake in oven for 40 minutes. Slice. Serves 4-8.

Sweet Potatoes with Fruit

• 6 sweet potatoes (or yams)
• 1 1/2-2 cups apples, thinly sliced and peeled
• 1/2 cup brown sugar
• cinnamon
• lemon juice and lemon rind


Parboil potatoes and peel. After peeling, cut into ½” slices. Cook until nearly done. Add apples and if not tart then sprinkle with lemon juice. Grease baking dish and place alternate layers of sweet potatoes and apples. Sprinkle layers with brown sugar and dash cinnamon and grated lemon rind. Bake 350 degrees for 30 minutes.

Kasha with Almonds

  • 2 cups whole grouts (buckwheat)
  • 1 cup blanched slivered almonds
  • 4 tbsp chopped green pepper
  • 4 cups chicken or vegetable broth
  • 4 tbsp chopped onion
  • 1/2 cup olive oil 
  • 1 clove garlic, minced 



Saute almonds in olive oil until brown. Remove and save almonds. Add garlic, onion and green pepper to oil remaining in sauce pan and sauté until onion is golden brown, stirring frequently. Add groats and broth and mix well. Pour into casserole and bake in slow oven (325 degrees) for 30 minutes. Stir in almonds. Bake for 15 minutes.

There is also a dish called Kasha Varnishkes (also know as Kasha and bow-ties) It would be made similar to this, leaving out the almonds and adding cooked bow-ties. (pasta)

Sponge Cake

• 12 eggs, separated
• 2 cups sugar
• 2 lemons (juice & rind)
• 1 cup flour or cake meal
• 1 tsp potato starch 


Beat egg whites to form peaks. Beat egg yolks and add sugar gradually. Add lemon juice and rinds, cake meal and potato starch. Fold the egg whites. Put into a tube pan (ungreased). Bake in a 325-degree oven for 50 minutes or until done. Turn pan over to sit on a funnel or bottle to cool thoroughly.


  • 4 oz. bittersweet chocolate
  • 1/4 cup margarine
  • 2 eggs
  • 1/4 cup chopped walnuts (optional)
  • 2/3 cup sugar
  • 1/2 cup cake meal
  • dash salt



Melt chocolate and margarine. Cool. Beat eggs and salt until thick and lemon colored. Beat in sugar. Add chocolate mixture. Gradually add cake meal. Beat until well blended. Stir in nuts. Spread evenly in greased 9- inch pan. Bake in 350 degree oven for 35 minutes. Cut while hot. Cool in pan.