Nina’s Rosh Hashanah Cooking Show!

Carrot Soufflé and Booze Brisket!

🍎🍯🥃🥩 Shana Tova! Nina shares a brand-new recipe and two old favorites. On the menu: booze brisket, carrot soufflé and award-winning apple cake.

Nina’s Annual Rosh Hashanah Cooking Show

Posted by Accidental Talmudist on Sunday, September 5, 2021


Easy to make and everybody loves it!

2 lbs. fresh carrots, boiled until soft

6 eggs

2/3 cup sugar

6 T matzoh meal

2 tsp vanilla

2 sticks margarine

1 dash nutmeg

6 T brown sugar

4 T margarine, melted

1 cup chopped pecans

Preheat oven to 350. Place cooked carrots and eggs into food processor and purée. Add next five ingredients (sugar through nutmeg) and process until smooth. Bake in greased 9×13” Pyrex pan for 40 minutes. Mix brown sugar, melted margarine and pecans together and sprinkle over baked soufflé. Bake an additional 5-10 minutes.

I got this recipe from my dear friend Jennifer Waxler


A tasty alternative to onion-soup brisket. Sweet and savory!
5-6 lb brisket

2 onions, sliced

1 T dried onions

1 T dried oregano

1 T dried parsley

1 T paprika

2 tsp black pepper

1 tsp kosher salt

1/3 cup ketchup

1/3 cup brown sugar

1 bottle beer

½ bottle red wine

Remove brisket from the fridge and let it sit for 30 minutes.

Heat 4 T olive oil over medium heat in a large pain.

Sear brisket on each side until brown and caramelized, 5-8 minutes per side depending on thickness. You can cut the brisket and cook each half separately.

Remove brisket from pan and put in dutch oven or large baking pan. Add another tablespoon of olive oil to pan and saute onions until translucent, scraping brown bits from the bottom of the pain.

Preheat oven to 300 degrees.

When onions are soft and translucent, place on top of the brisket in the pan.

In a small bowl combine dried onion, oregano, parsley, paprika, black pepper and salt. Add beer and mix. Pour over brisket.

In another small bowl, combine ketchup and brown sugar. Pour over brisket. Pour in about half a bottle of red wine, until brisket is half submerged in liquid.

Cover with lid or tin foil. Cook for about 2 hours, just until it’s soft enough to cut. Remove from oven and let cool. I put the brisket in the fridge overnight. Then I slice it against the grain and put the brisket slices back in the pan with the sauce. Cook another 30-60 minutes, until soft.

From Shannon Sarna, The Nosher


An American favorite for over 50 years

I use a combination of varieties (here in Southern California we have Fuji, Gala and Pink Ladies)

5 cups peeled and diced apples

2 cups sugar

½ cup vegetable oil

1 cup chopped pecans

2 eggs, well beaten

2 tsp vanilla

2 cups unbleached flour

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

Preheat oven to 350. Mix apples and sugar together thoroughly. Add oil, nuts, eggs and vanilla. Mix dry ingredients together and add to apple mixture. Bake in a greased 9×13” pan for 55-60 minutes. It’s done when the edges are dry but it’s soft in the middle.

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