Southwestern-themed Rosh Hashanah dinner
FoodLeftover brisket makes for tasty tacos

Southwestern-themed Rosh Hashanah dinner

Grab your tortillas and make these sides, drink and dessert!

  • Brisket tacos. Photo by Jennifer Starrett.
    Brisket tacos. Photo by Jennifer Starrett.
  • Pomegranate margarita. Photo by Jennifer Starrett.
    Pomegranate margarita. Photo by Jennifer Starrett.
  • Apple slaw. Photo by Jennifer Starrett.
    Apple slaw. Photo by Jennifer Starrett.

The smell of brisket cooking in the oven brings me such fond memories of holiday meals in my childhood home in Arizona. We almost always seemed to have leftovers, but reheated brisket doesn’t taste quite as good as the first night, so it got me thinking about ways we could turn the brisket into something new for the second night of Rosh Hashanah dinner.

A Southwestern-themed dinner may be the answer. I learned that leftover brisket makes for the best tacos, so grab your tortillas and make the below sides, drink and dessert, and get ready to enjoy a delicious meal that is a perfect way to kick off the new year.

Apple Slaw
2 green apples, shredded
5 ounces cabbage, shredded
3 ounces carrots, shredded
1 tablespoon apple cider vinegar
1 tablespoon agave or honey
1 tablespoon olive oil
1 lime, juiced
Salt and pepper to taste

Whisk the apple cider vinegar, agave (or honey), olive oil and lime juice together in a medium sized bowl. Season with salt and pepper. Add in the shredded apples, cabbage and carrots and toss to coat. Serve as a side or on top of brisket tacos.

Apple Salsa
3 red apples (any variety), peeled and diced
3 Roma tomatoes, peeled and diced
2 jalapeños, deseeded and finely diced
1 yellow bell pepper, chopped
1/2 red onion, chopped
2-3 cloves of garlic, minced
1 lime, juiced
1/2 cup of apple cider vinegar
1-2 tablespoons agave or honey
Salt and pepper, to taste

Using a deep pot, sauté the onion in about 1 tablespoon of olive oil until slightly browned. Lower heat to medium-high and add in the garlic for about 1 minute. Add the bell pepper and jalapeño, stirring frequently to avoid burning for about 1 to 2 minutes. Next, add in the diced apples and tomatoes and stir to combine. Add in the lime juice, apple cider vinegar, agave (or honey) and stir to combine. Bring the pot to a boil and continue to stir occasionally for 10 minutes. Lower the heat and cook covered for about 40 minutes until salsa has thickened. Let salsa cool and either serve as-is or blend to create desired texture. Serve with chips or veggies.

Spiced Chocolate Date Pie
20 dates (about 400 grams)
2 tablespoons coconut oil
3 tablespoons cold water
1/4 cup cocoa powder
1 teaspoon vanilla
2 teaspoons cinnamon
1/2 teaspoon chili powder (optional)
1/2 teaspoon salt

1 1/2 cup flour
1/3 cup granulated sugar
1/2 cup coconut oil, chilled (unmelted)
1/2 teaspoon salt

Soak the dates in water for at least 1 hour. Combine flour, sugar and salt to make crust and pulse in a food processor. Add in coconut oil and pulse just until dough starts to come together. Use hands to fully combine, making sure not to overmix, and melt oil. Roll out dough into a 9-inch pie pan. Place in fridge to set. Once dates are soaked, peel away skin. Discard skin and pits and place remaining part of dates in a food processor or blender. Add the rest of the filling ingredients until combined. Add in more water if needed. Consistency should stick to spoon but not be too thick to pour. Pour into pie crust and bake for 30 minutes at 350 degrees F. Serve chilled.

Pomegranate Margarita
2 ounces pomegranate juice
1.5 ounces Tequila
1 lime, juiced
1/2 ounce Grand Marnier

Mix all ingredients in a cocktail shaker with ice and shake for about 20 to 30 seconds. If desired, rim a chilled glass with sugar or salt by rubbing lime juice on the rim and rolling glass in sugar/salt. Pour margarita into glass and sip away. PJC

This was originally published in the Jewish News, a Chronicle-affiliated publication serving Greater Phoenix and Northern Arizona.

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