Rosh Hashanah Dinner Recipe

Make the dough

In a large mixing bowl or stand mixer bowl combine warm water (about 105–115°F), instant yeast, and sugar. Stir and let sit 5 minutes until foamy. Add eggs, vegetable oil, honey, and 2 cups of the flour; beat until smooth. Gradually add remaining flour and salt, mixing until a soft, slightly sticky dough forms (about 6–8 minutes by mixer with dough hook or 10–12 minutes by hand).

Add raisins and first rise

Fold in the raisins until evenly distributed. Transfer dough to a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1 to 1.25 hours.

Shape and second rise

Punch down dough and turn onto a lightly floured surface. Divide into 3 equal pieces, roll each into a rope about 12–14 inches long, and braid into a round (join ends and tuck under to form a neat round challah). Place on a parchment-lined baking sheet. Cover loosely and let rise 30–45 minutes until puffy.

Bake

Preheat oven to 350°F (175°C). Whisk the reserved egg for egg wash and brush the loaf gently. Sprinkle sesame seeds if using. Bake for 25–30 minutes until golden brown and the internal temperature registers ~190°F (88°C). If the top browns too quickly, tent with foil. Remove to a rack and brush lightly with 2 tablespoons honey while still warm for a glossy, sweet finish. Cool before slicing.

Prepare and combine

Preheat oven to 350°F (175°C). Place carrots and sweet potatoes in a medium baking dish. Add prunes and dot with butter.

Add liquids and season

In a small bowl whisk together orange juice, honey, ground cinnamon, and salt. Pour mixture over the vegetables and prunes, tossing gently to coat.

Bake

Cover the dish tightly with foil and bake for 30 minutes. Remove foil, stir gently, and continue baking uncovered for another 15–20 minutes until vegetables are tender and glaze is thickened. If you prefer a more caramelized top, broil 1–2 minutes while watching carefully. Serve warm.

Cook rice

Rinse rice under cold water until water runs clear. In a medium saucepan bring 3 cups water or broth to a boil. Add rice and 1/2 tsp salt, stir once, cover, reduce heat to low and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork and spread on a sheet pan to cool slightly.

Prepare dressing and mix

Whisk together olive oil, apple cider vinegar, honey, salt, and black pepper. In a large bowl combine cooled rice, diced apple, dried cranberries, toasted walnuts, and chopped parsley. Pour dressing over the rice mixture and toss to combine. Taste and adjust seasoning. Chill 30 minutes if desired; serve at room temperature or slightly chilled.

Prep chicken

Preheat oven to 425°F (220°C). Pat the chicken dry inside and out with paper towels. Season the cavity with 1/2 tsp salt and 1/4 tsp pepper. Stuff cavity with lemon halves, garlic cloves, and rosemary sprigs. Tuck the wing tips under and tie the legs with kitchen twine if desired.

Season and roast

Rub the skin all over with olive oil and season the exterior with the remaining salt and pepper. Place breast-side up on a rack in a roasting pan. Roast at 425°F for 15 minutes, then reduce oven to 375°F (190°C) and roast until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (about 45–60 additional minutes depending on chicken size).

Glaze and rest

During the last 10 minutes of roasting, brush the chicken skin with honey for a glossy, sweet finish. When done, remove from oven and tent loosely with foil. Let rest 15 minutes before carving to allow juices to redistribute.

Preheat and mix dry

Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or a 9x9-inch square pan and line with parchment if desired. In a medium bowl whisk together flour, baking powder, baking soda, cinnamon, and salt.

Combine wet and bake

In a large bowl whisk oil, honey, brown sugar, eggs, coffee (or hot water), and vanilla until smooth and combined. Gradually add the dry ingredients to the wet mixture and stir until just combined—do not overmix. Pour batter into prepared pan and smooth the top.

Bake and cool

Bake 35–45 minutes for a loaf (or 30–35 minutes for a 9x9 pan) until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan 10–15 minutes, then invert onto a rack to cool completely. For extra shine, brush a tablespoon of warmed honey over the top while warm.