Rosh Hashanah Tablescape

TABLECLOTH:

Adorn Your Table 718-916-2583

BEE PLATES:

Amazon / Certified International Sweet Bee Plates

BEE NAPKIN RINGS: Amazon / ALPHA Living Home Bee Napkin Rings

CUTLERY:

CB2

HONEYCOMB CENTERPIECE:

Amazon / Kwirkworks Honeycomb Cupcake Holder

Rosh By Charnie Kohn Hashanah Tablescape

Celebrate the simanim of Rosh Hashanah with the food you serve and with fun tablescapes that evoke the cool, fall season and the fresh start of a new year. White tablecloths that reference honeycomb patterns, and plates and napkin rings with decorative bees can infuse your dining room with a fun and festive Yom Tov spirit. Placing gold chargers underneath your best China creates a regal holiday flair. To carry through the gold theme, thin gold cutlery expresses that the table is set for a feast fit for royalty. Place vintage looking flowers in a small glass vase near red grapes, pomegranates, dates, and honey jars to further amplify the Rosh Hashanah feel. Chasiva v’chasima tova, and enjoy your festive meals!

Cured Salmon Two Ways The cool kids on the block are buying cured fish these days. The smart ones are making them at home because they know how easy it is to make! Making cured salmon allows you to add flavors that you like and enjoy. You will also have great satisfaction when your guest will ask you where it is from and you can proudly answer that it is homemade!

PEPPERY CURED SALMON

1 lb skinless salmon, washed and dried 6 oz kosher salt 6 oz brown sugar 2 teaspoon black pepper

BEET CURED SALMON

1 lb skinless salmon, washed and dried 6 oz kosher salt 6 oz sugar 6 oz cooked beets, shredded and lightly drained

In a small bowl, combine the ingredients listed. Mix well until fully incorporated. Pour a thin layer of the mixture into a small pan. I find a five-by-seven-sized pan to be the ideal size. Place the salmon on top of the curing mixture and top the salmon with the rest of the mixture. Every part of the salmon should be completely covered. Cover the pan and place it in the refrigerator for three days. After three days, wash off the cured salmon and slice it into thin slices.

Pomegranate Lamb Chops

Bring the simanim into your dishes! A splash of pomegranate syrup adds sweet and tangy notes to your lamb. For this recipe, use shoulder lamb chops which give you more meat than regular lamb chops.

6 SHOULDER LAMB CHOPS

¼ cup pomegranate syrup 1 tablespoon kosher salt 1 teaspoon garlic powder ¼ teaspoon black pepper ¼ teaspoon rosemary Combine the ingredients in a large pan. Allow the lamb chops to marinate for a few hours. Set the oven to broil high. Broil the lamb chops on the middle rack for five minutes per side. To freeze, allow the lamb chops to completely cool. Cover well and freeze. To defrost, place the pan on the counter until thawed. Add to a two-hundred-and-fifty-degree oven until warmed.