Rosh Hashannah and Fall Celebration Dinner

Rosh Hashannah (Head of the Year) begins on Friday, the 22, this year. Rosh Hashannah also marks for me the beginning of fall. I love this time of year, not only does it include my two most favorite holidays, Thanksgiving and Halloween, but it is the world's last burst of energy before it goes to sleep for winter. I've always felt that fall is a much more reasonable time to begin a new year. People go back to school, the season is changing and we are embracing the riches that earth has to give us. It makes way more sense to me than starting over in the middle of winter. My pagan friends will tell you that the new year in winter marks welcoming the return of the sun. Reading about fall is making me very excited particularly when it is that eloquent.

A tradition for Rosh Hashannah is to eat apples with honey for a sweet new year. One is also encouraged to combine the sweet with savory for the same reason. I like including typical autumn fare to celebrate the harvest. Without further ado, here is my menu plan for my Autumnal appreciation meal:

Caramelized Onion Challah (recipe soon here)
Apples and Honey
Three Beet Caviar with Endive and Goat Cheese, from Local Flavors
Poulet au Normandy, from Chez Panisse Fruit
Chard with Lemon Oil, from Zuni Cafe
Flageolet Gratin (really cannellini beans because flageolets are bloody
expensive) from Sunday Suppers at Lucques
Buckwheat-Walnut Cake with Poached Apples and Caramel Sauce
adapted from Ripe for Dessert

P.S Other celebrations are also in order for the engagement of my Hebrew school partner in crime, A, and his lovely fiance, P. And for my brand spanking new cousin A and her newly minted parents G and E. I'm so happy for all of you, I could just burst!