Six Strand Braided Crown Challah – this was the first time I had tried to take two braided challahs and join them together in a ring. I was too nervous to make really long ropes and one big braid so I made two smaller ones and joined them together. It worked!
I used my regular challah recipe which has 2 whole eggs and 3 egg yolks. I love eggy challah and the golden color. The eggs came from our backyard flock of chickens who give us very orange yolks but to make this challah special I added Saffron threads to the warm water. This gave it a hint of saffron flavor and enhanced the golden color. We all enjoyed the challah and had seconds.
Fresh Garden Salad – Miss Cindy brought the salad and it included romaine lettuce and some mixed spring greens and her homemade Honey Mustard dressing.
Roasted Turkey Roulade – this was delicious and a nice combination of flavors. We butterflied and pounded thin fresh turkey breasts then stuffed them, rolled them into logs and tied them with kitchen twine. The stuffing was a combination of dried cranberries, dried apricots, walnuts, scallions, celery, rosemary leaves, turkey sausage, stuffing mix, egg, and pomegranate schnapps. We basted the turkey roulades in melted butter and roasted them for about 2 hours.
Orange Pecan Wild & Black Japonica Rice – I combined the two types of rice and cooked them then mixed in sliced scallions, red grapes cut in half, chopped pecans, orange zest, orange juice and salt and pepper.
Parmesan Roasted Broccoli – I had never thought to oven roast broccoli but it was easy and very tasty. We cut up the florets and sliced fresh garlic. Then we mixed them with slivered almonds, lemon zest, olive oil and fresh basil leaves and roasted it all in the oven. Then we tossed it with lemon juice and fresh grated parmesan cheese.
Imjadara Roos – Just a couple of hours before our guests would arrive I learned that one of them eats vegetarian most of the time. Yikes!!! I forgot to ask ahead of time, and I know better. So I quickly prepared our famous Middle Eastern lentils and rice dish. This dish is a combination of various rice’s, green and orange lentils, scallions, shoestring carrots and seasoning that is cooked in a vegetable stock.
Cranberry Sauce – this was already prepared and we just took it out of the can
For Dessert – I wanted to use apples and honey in a new way so I came up with this new recipe
Apple Cheese Galettes – galette is a French word that has many meanings one of which is flat round disks. I cut round circles from puff pastry. Then I spread a mixture of cream cheese, powdered sugar and cinnamon over the circles. This was topped with thin apple slices that were dipped in brown sugar and cinnamon. I dotted each circle with a pat of butter and baked them in the oven. We served them with whipped cream and a honey sauce that we made from melted butter, clover honey, cinnamon and heavy cream.
Looking for the New Crescent Moon and Blowing the Shofars – When dinner was over we went outside to look for the new crescent moon. Unfortunately, a huge dark cloud was blocking our view of the moon but the guys blew the shofars anyway and we rejoiced that it was Yom Teruah and the start of the seventh month. On the way back into the house we took a side trip to lock up all of our chickens and gather the last of the days eggs.
Fellowship and Worship with Dance – We settled in the living room and talked Torah and shared whatever was on our hearts for hours. Then we concluded our evening by joining together for a very simple circle dance to the worship song, “Baruch HaShem Adonai” sung by Lenny and Varda Harris. That was a blessing to corporately worship and honor Yahweh together in unity.
Hine Ma Tov – How good and pleasant it is for brethren to worship and share together in unity during Yahweh’s set apart appointments. Samech Yom Teruah as we await the return of Y’shua haMoshiach!!!
If you would like more information about ways to observe and celebrate this set apart time listen to the audio of my Remnant Mama Radio Show about Yom Teruah: