Both nights of Rosh Hashanah, we recite the shehechiyanu blessing of thanks for reaching this moment, for experiencing a new or special occasion. On the first night, we say it in celebration of the new year. On the second night, for those who celebrate two days of the holiday, the new year is no longer new per se, but tradition still dictates that we say the blessing.
New Cookbook: “Modern Jewish Baker” by Shannon Sarna
New Food: Guava
At Jack’s Wife Freda we looked for an interesting alternative to bacon, careful not to deprive our customers of a smoky, salty breakfast option. This duck bacon is the result! Duck breasts have a top layer of fat, mimicking the indulgent crispiness of pork belly. Even if you love the pork version, this is a delicious substitute when you’re up for something a little different. The smoking is the trickiest part of the process, though many kitchen stores sell small household smokers that work wonderfully for this. If you are lucky enough to have an outdoor smoker, that is certainly ideal.
A riff on the bistro classic seen in most French restaurants, we’ve substituted our duck bacon for the pork lardons. The smoky duck fat and rich egg yolk create a sinfully good dressing for this relatively light salad.
One of the great gifts of the Syrian Jews to gastronomy is this meatball dish. Flavored with tamarind sauce [see “What Is Tamarind” below] and dried and frozen sour cherries, this sweet and sour keftes meatball recipe has been handed down for five generations in the family of Melanie Franco Nussdorf, a Washington lawyer who loves to cook the dishes of her ancestors, from Aleppo. We can tell that Melanie’s family recipe has been updated over the years, as it contains tomato paste, a relatively recent addition to Old World cooking. If you cannot find sour cherries, frozen Bing or dark sweet cherries will work just fine.