Rosh Hashanah Activities and Recipes
Activities:
- Learn how to sound a shofar
- Make round raisin challah
- At the dinner table go around the table and say what you are thankful for
- Make a birthday cake for the world to eat on Rosh Hashanah
- Buy a new Rosh Hashanah outfit in white
- Make Rosh Hashanah cards for friends, families, and those who are in ill in the hospital, Israeli soldiers, and Jewish American soldiers
- Join the community in the Tashlich ceremony
- Work together as a family to prepare the Rosh Hashanah Meal. Bake round raisin challah, prepare apples and honey, and come up with different recipes from a Jewish cookbook
- At the dinner table complete and discuss the following sentences. There are no right or wrong answers:
I like Rosh Hashanah because_______________________
Rosh Hashanah is special to me because______________________________
On Rosh Hashanah I feel_____________________________
On Rosh Hashanah I plan to____________________________
Discuss during dinner what you hope to accomplish during the coming year
Apple and Honey Plate:
8” plastic plates, 7” rounds of clear contact paper, small plastic cups, recycled New Year’s cards, scissors, permanent markers
- Decorate plate with “Happy New Year” symbols using markers and cut up New Year’s Cards.
- Cover decorated plate with the clear Contact paper circle.
- Glue cup onto plate
©Behrman House., Inc., included with permission,
www.behrmanhouse.com
New Beginnings Picture Frame:
photo of child or family, heavy manila paper or card stock 81/2” x 111/2”, scissors, felt markers, masking tape
- Cut square or rectangle out of middle of manila paper
- Tape photo to back of paper so that it is “framed” in front
- Write ideas for “new beginnings” in the New Year with different color markers. Examples: “Treat friends kindly”, “Try not to fight with brothers and sisters”, etc.
©Behrman House., Inc., included with permission,
www.behrmanhouse.com
Recipes
Chicken Soup:
- One whole chicken, cut in 1/8s
- Two quarts of water
- Two peeled carrots, cut in chunks
- Two stalks of celery, cut in chunks
- Two onions, diced
- Sprig of parsley and/or dill
Cover chicken with water and add vegetables and spices. Cook until water comes to a boil, then simmer for 45 minutes. Remove chicken and cool soup in refrigerator. When soup is cooled, skim any fat from the surface.
Brisket:
- One brisket, 5-8 pounds
- One onion, sliced
- Two cloves of garlic, minced
- Two basil leaves, fresh
- One bay leaf
- ½ bottle of ketchup
- ½ ketchup bottle of water
- salt and pepper
Use a roasting pan or a roasting bag and put onion, garlic, basil leaves and bay leaf in bottom of pan. Add brisket. Combine ketchup and water and cover brisket. Season with salt and pepper. Cover tightly (if using pan) and cook at 300 degrees for 4-5 hours.
Honey Cake - Parve:
- 3 eggs
- 1 c. sugar
- ¾ c. honey
- 2 Tbsp. baking powder
- 1 tsp. soda
- 2 ½ c. flour
- 1 tsp. cinnamon
- 1 tsp. allspice
- ¼ tsp. salt
- 1 c. lukewarm coffee
- ½ c. oil
In large bowl, beat eggs for 5 minutes until think. Add sugar and beat for 5 minutes. Add honey and beat for another 5 minutes. Add mixture of dry ingredients alternating with lukewarm coffee. Add oil at the end and beat 5 minutes. Bake in greased tube pan for 50 minutes in a 325 degree oven. Cool on rack.
Orange Carrots - Parve:
- 1 (20 oz) large bag of frozen carrots
- 4 Tbsp. parve margarine
- ½ c. orange marmalade
- Salt
Cook carrots in salted water until just tender. Drain. Place in small casserole. Cover with softened margarine, then top with marmalade and bake 20-25 minutes at 350 degrees. Serves 6-8.
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