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By Ethel Hofman
 MERION STATION, Pennsylvania— Even after planning my menu and the entire Rosh Hashanah dinner is ready to go, it never fails. No matter that there’s always leftovers, at the last minute I feel I don’t have enough. Maybe I should make another side dish – and I check the pantry and ‘frig for inspiration.
Here are some suggestions which can be made ahead or to fix almost at the last minute – even your own homemade honey cake, so much tastier and cheaper than the storebought loaves. The recipe below has been a family favorite since our newly married days in Boston.
Lacking an ingredient? Delegate. Send a spouse or teenager to the store with strict instructions to get only what’s on your list.
Pureed Butternut Squash
pareve-serves 6
3 medium butternut squash, peeled and cut in 3/4-inch pieces
5 tablespoons pareve margarine, melted
3 tablespoons maple syrup
2 tablespoons grated fresh ginger root
1 teaspoon pumpkin pie spice
salt and fresh ground pepper to taste
Place the squash in a large saucepan, cover with water and bring to a rolling boil. Reduce the heat to medium and cook for 20 minutes longer or until the squash is tender when pierced with a sharp pointed knife. Transfer to a colander and drain well, reserving about 2 tablespoons liquid. Return to the saucepan. Add the reserved liquid, margarine and maple syrup. With an electric hand mixer, whisk to a puree. Stir in the ginger root and pumpkin pie spice. Season to taste with salt and pepper. Serve hot.
Note: may be made ahead and reheated in the microwave.
Baked Herbed Plum Tomatoes
pareve—serves 6
If your tomato plants are heavy with green tomatoes, use them. Just slice thickly and cook a little longer at 375F.
12-18 plum tomatoes, halved lengthwise
olive oil
kosher salt and fresh ground pepper
1 cup snipped parsley sprigs (packed)
2 tablespoons dried oregano
2 teaspoons onion powder
Preheat the oven to 450F. Spray a cookie sheet with non-stick cooking spray. Place the tomatoes, cut side up on the cookie sheet. Brush lightly with olive oil, sprinkle with salt and pepper and set aside.
In a bowl, mix together the parsley, oregano and onion powder. Sprinkle over the tomatoes. Place in preheated oven for 10 minutes or until edges are beginning to brown. Reduce heat to 375F. Bake 10-15 minutes longer. Tomatoes should still hold their shape. Place on serving dish and serve hot or at room temperature.
Chick Pea and Pepper Salad
pareve—serves 6
1/3 cup mayonnaise
2 tablespoons bottled white horseradish
1 (15 ounce) can chick peas, drained
1/4 cup chopped pimento
1 medium green bell pepper, diced
1/2 medium yellow or orange bell pepper, diced
1/2 cup diced celery
salt and fresh ground pepper to taste
baby spinach or lettuce
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In a cup, mix the mayonnaise and horseradish. Place the chick peas, pimento, peppers and celery in a bowl. Pour the mayonnaise mixture over and toss gently to mix. Season to taste with salt and pepper. Before serving, spoon onto a bed of baby spinach or lettuce.
Macedoine of Fresh Fruits in Vermouth
pareve—serves 6
1/2 cup sweet vermouth
3 tablespoons sugar
1 teaspoon vanilla extract
1/2 pineapple, cut in cubes
2 cups seedless black grapes, halved
2 medium pears, cored and diced
Place the vermouth, sugar and vanilla in a microwave bowl. Microwave 1 minute. Stir to dissolve the sugar. Set aside.
Place the pineapple, grapes and pears in a serving dish. Pour the vermouth mixture over. Stir gently to coat the fruit. Marinate in the refrigerator 2 – 3 hours, stirring occasionally. Serve chilled.
Hofman Family Honey Cake
pareve--30-36 servings
1 3/4 cups honey
1 cup strong coffee
2 tablespoons brandy or fruit juice
4 eggs, lightly beaten
4 tablespoons vegetable oil
1 cup brown sugar
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon each cinnamon, ginger and nutmeg
1/2 cup chopped nuts
1/2 cup raisins
1/4 cup chopped candied citrus peel
1 apple, peeled, cored and grated
confectioners sugar to sprinkle
Preheat oven to 325F. Spray an 11x13 inch baking dish or large loaf pan with non-stick cooking spray.
Place the honey and coffee in a small saucepan. Bring to the boil. Remove from heat and cool. Whisk in the brandy, eggs, oil and sugar. Add the flour about 1 cup at a time, beating between each addition. With the last addition add the baking soda and spices. Mix well. Stir in the nuts, raisins, citrus peel and apple. Transfer to prepared baking dish or pan. Bake for 1 hour or until a toothpick inserted in center comes out with just a few crumbs sticking to it.
When cool, cut into squares. Before serving, dust with confectioners sugar.
Sweet Lentils with Currants
pareve—serves 6
1 1/2 cups dried lentils
4 1/2 cups water
1 medium onion, chopped
2 tablespoons honey, warmed
1 tablespoon Dijon mustard
salt and fresh ground pepper to taste
1 Granny Smith apple, unpeeled and chopped
1/2 cup dried currants
Place the lentils, onion and water into a large saucepan. Bring to a boil over medium high heat. Reduce the heat and bring to simmer. Cover and cook 30 minutes or until the lentils are tender but not mushy. Drain well. Stir in the honey and mustard. Season to taste with salt and pepper. Gently stir in the apple and currants. Serve hot.
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