L ifestyle /C ulture
Summer Rosh Hashanah Menu
F OO D
KERI WHITE | JE FOOD COLUMNIST
THE HIGH HOLIDAYS are
remarkably early this year.

With Rosh Hashanah falling
on Labor Day, along with a
worrying rise in COVID cases,
hosts are challenged with how
to handle the holiday.

In my situation, it means a
small gathering — dinner for
two — at our rental cottage at the
beach. This also means a limited
kitchen and minimal appetite
on the part of the cook to braise
and simmer and roast and bake.

But that does not mean that we
won’t celebrate the holiday; it
just means that, like everything
these days, it will be different.

And if you are lucky enough
to have a large crowd that can
gather safely, these recipes can
all be scaled up pretty simply.

minutes. Similarly, if you and thicker consistency.

your crew dislike dill, omit it or
Scrape the sauce and onions
My menu showcases fresh swap in parsley, chives or your to the perimeter of the pan
fish from the Jersey coast, along preferred fresh herb.

and place the fish in the center.

with blueberries and carrots
Cover it with the sauce/onion,
from a local farm. It’s not the
2 fillets tilefish, about 6
then top it with the dill. Cover
traditional matzah ball soup
and bake it in the heated oven
ounces each
and braised brisket, but like
for about 30 minutes or until
2 tablespoons butter
Jews the world over throughout
it flakes easily and is opaque
¼ teaspoon salt
history, we are adapting to the
Generous sprinkle of pepper through the center. Serve
situation and the location.

immediately with the sauce.

¼ cup chopped scallions
(leek/onions can be
swapped) ¾ cup white wine
Scant handful chopped
fresh dill
GOLDEN TILEFISH IN WHITE
WINE-DILL BEURRE BLANC
Serves 2
I used tilefish here because
that was available and fresh,
but any fish can be used —
salmon, cod, flounder, bass,
etc. If the fish is thin (like
flounder or sole), reduce the
oven time to 10 minutes and
check for doneness; if thick,
like Chilean sea bass, do the
reverse and check it at 40
Heat your oven to 275
degrees F.

In an ovenproof skillet, melt
the butter with the salt and
pepper. Add the scallions and
sauté until soft and fragrant,
about 5 minutes. Add the wine,
bring it to boil and reduce it
by half; the sauce will have a
CARROTS WITH SUMAC
Serves 2
Sumac is a bright red citrusy
spice commonly used in many
Middle Eastern dishes. In
this preparation, I circum-
vent my go-to roasting, which
delivers deep, caramel flavor
but requires a lengthy spell in
a hot oven. Instead, a quick
steam and a toss with some
robust olive oil, salt and sumac
provides all the flavor we need
Carrots with sumac
without heating up the kitchen
on a summer day.

I served this at room
temperature, but it is equally
good chilled as a salad or
served warm out of the pan.

This is the simplest version of
the dish, but it can be gussied
up with fresh herbs, toasted
sesame seeds, crumbled feta or
tahini dressing.

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Resident Supervisor
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AUGUST 19, 2021
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