By Tali Simon | September 12, 2012
How’s that Rosh Hashanah prep going?
This time last year, I was in the middle of a cooking frenzy. I planned my menu with freezing in mind, and then I spent the two weeks before Yom Tov staying up late every night to cook.
It was kind of crazy.
This year, I started earlier but worked at a more relaxed pace. With four weeks to go, I baked challahs for Rosh Hashanah and Succos. With three weeks to go, I cooked the soups for Rosh Hashanah, the Yom Kippur break-fast, and Succos. Two weeks before D-Day, I focused on desserts (just for Rosh Hashanah).
And this week? I’m chilling.
I’ll cook for Shabbos on Thursday and Friday, and I’ll cook for Rosh Hashanah on motsei Shabbos and Sunday. We’ll probably have a chopping marathon on motsei Shabbos, too, so that the Sunday recipes go more quickly.
The only thing that really can’t be made in advance is a salad, but even then, you can make the dressing ahead of time. And I suggest this one.
This honey soy sauce dressing is a tantalizing combination of sweet and salty, and the fresh lemon juice and crushed garlic help tie the two main players together.
Plus, the ingredients are all pantry items (with the possible exception of the lemon). So even if you’re not the type to plan ridiculously far in advance, you can still have yourself a homemade salad dressing in less than five minutes.
Can’t say no to that, now can you?
One year ago: Rosh Hashanah menu plan 2011
Yield: Just under ¾ cup dressing
- 1/3 cup soy sauce
- 3 Tbsp honey
- 1 small lemon, juiced
- 1 large garlic clove, crushed
- freshly ground black pepper, to taste
1. Heat the honey in the microwave or on the stove for about 30 seconds. Warm honey is much easier to incorporate into a mixture than room-temperature honey.
2. Whisk together all ingredients and transfer to a dressing bottle. Refrigerate until ready to use.