1. All About The Foods We Eat On Rosh Hashana, and Why We Eat Those Foods. By: Ava Chernicoff

2. Apples and Honey On Rosh Hashana we eat apples and honey for a sweet new year. Eating apples and honey on Rosh Hashana was originally a late Medival Ashkenazic tradition, but now the tradition has spread all around the world. Not everyone used honey to dip apples in but many people do. They use honey because some people refer to Israel as the land of Milk and Honey. People want to be very connected to Israel so they use Honey.

3. Round Challas? On Rosh Hashana we eat a round Challah instead of a regular braided Challah. We eat a round Challah to represent the circle of life and the circle of the year.

4. The head of a… It is traditional to eat the head of a fish, ram or any other Kosher animal. It represents our desire to be at the “Head of the Class.” Some people say it represents us wanting to be closer to grabbing all the Mitzvot rather than being ferther away from them. For example, if there is a Mitzah right in front of the fish you would rather be at the head, instead of the tail. Therefore we eat the head of a fish or kosher animal.

5. Pomegranates Eating a pomegranate symbolizes all of the Mitzvot we want to do. There are so many seeds in a pomegranate and we wish that each seed is a Mitzvah that we will do in the next year. Some people also say that since the top of a pomegranate looks like a crown and we want to be like a nice, rich, important person, so a crown represents that.

6. The type of foods The types of foods we eat on Rosh Hashana are generally supposed to be sweet. On Rosh Hashana sour foods are usually not eaten. We are focused on having a sweet new year so we try to eat sweet foods.

7. Round Challah Ingredients 1 Cup warm water 3 tsp sugar 1 envelope dry yeast 6 Cups flour 4 eggs 2/3 Cup canola oil 4 Tbs honey 3 tsp salt 1 Cup raisins 1 egg ¼ tsp salt Combine ½ cup warm water with 2 teaspoons of sugar. Sprinkle on yeast and let rest about 10 minutes, until foamy. Place 5 ½ cups flour in a large bowl. Make a well in the flour and add to it: ½ cup remaining water, remaining 1 teaspoon sugar, eggs, oil, honey and salt. Stir until well blended. Gradually add ½ cup flour or more. Turn onto floured surface and knead until dough is smooth and no longer sticky, adding small amounts of flour if necessary. Grease large bowl. Turn dough in bowl to grease all sides. Cover with plastic wrap and allow to rise in warm, draft-free place until doubled in volume (about 1 hour 15 minutes). Punch down dough, cover and rise again until doubled, about 1 hour. Wash raisins and put in gently. Line a baking sheet with parchment baking paper. Cut dough into desired number of loaves – 2 large, 4 medium or 6 small challos. Pat each ball of dough into a rectangle. Sprinkle raisins over the dough. Starting at one long side, roll the dough so you have one long stand of dough. Roll the strand back and forth with your hands to make the strand longer if necessary. Starting at one end, roll the strand into a spiral. Tuck one the outside end under the loaf. Place on baking sheet. Cover with damp towel and allow to rise 1 hour. Pre-heat oven to 375 F ( C). Beat the egg with ¼ teaspoon salt. Brush the loaves with glaze. Bake at 375 degrees for 15 minutes, then lower heat to 350 degrees. Bake another 25 minutes for large loaves, 15-20 minutes for medium, and 10-15 minutes for small loaves, until the loaves sound hollow when tapped on the bottom.

8. 2 Tbsp chopped fresh parsley 1 tsp chopped fresh thyme 1/4 tsp salt 1/4 tsp pepper 3/4 cup dry bread crumbs 2 Tbsp canola oil 1 can (14oz/398 mL) crushed tomatoes 1 Tbsp balsamic vinegar 1 1/2 lb white fish Times Prep Time : 10 min Cook Time : 20 min Ready Time : 30 min Servings 6 Ingredients 1 pakage(8oz/225g) fresh mushrooms 1 4 green onions, chopped Directions 22x33cm 1 Preheat oven to 400F (200C). 2 In a food processor, mince mushrooms until finely chopped. In a large, dry saucepan, cook mushrooms over medium heat until the moisture is gone and mushrooms are lightly browned, about 5 minutes.Remove from heat and add shallots, green onions, parsley, thyme, salt, pepper, bread crumbs and canola oi 3 Spread crushed tomatoes in a lightly oiled 9×13 inch (22x33cm) baking pan. Stir in balsamic vinegar. 4 Place fish fillets on top of tomatoes. Spoon duxelle mixture over fish, covering fillets. 5. Bake for 15 to 20 minutes until fish flakes easily with fork and mushroom mixture is lightly browned. White Fish With Herbs An easy and refreshing dish perfect for any meal that is healthy too!

9. Dressing: 1 cup pomegranate juice 1 Tbsp. sugar 1/4 tsp. black pepper 3/4 tsp. salt 1/4 cup olive oil 2 Tbsp. lemon juice 1/2 clove garlic -- crushed Directions: Dressing: Combine pomegranate juice and sugar in a small pot over med heat and bring to a simmer. Simmer for 15-20 minutes or until the juice is reduced to 1/4 cup. Pour into a bowl or measuring cup and add the rest of the dressing ingredients. Whisk together. Cover and chill until ready to use. Salad: You can assemble the salad just before you're ready to eat or ahead of time, cover and refrigerate until ready to use. If you do assemble the salad early, leave the avocado out and add it just before serving (it will discolor if you cut it up too soon). Toss the salad with about half the dressing and add more if necessary or serve the dressing on the side and let guests drizzle it over their portions. Salad: 6 cups arugula leaves 1/4 small red onion -- peeled and thinly sliced 2 tangelos, mandarins, Clementine or other citrus peeled and segmented 1 avocado – peeled and cubed 1/4 cup pomegranate seeds Pomegranate, Citrus & Avocado Salad

10. Combine eggs, sugar, cinnamon, and oil. Stir in flour and baking powder. Fold in sliced apples and raisins. Pour into a well-greased 9x13- inch pan and bake in a 350° preheated oven for 45–50 minutes. Apple Kugel 4 eggs, beaten 1 cup sugar 2 teaspoons cinnamon ½ cup oil 1 cup flour1 teaspoon baking powder 6 tart apples, peeled and sliced ½ cup raisins, optional Ingredients Directions:

11. Sites Chabad.org http://www.koshereye.com/salads http://kosherfood.about.com/od/menusforroshhashana/a/rosh_trad.htm http://judaism.about.com/od/holidays/a/Rosh-Hashanah-Food-Customs.htm http://www.joyofkosher.com/recipes/white-fish-with-herb-duxelle/

12. Shana Tova! Have an awesome Rosh Hashana!