Rosh Hashanah Part 1

Today marks the beginning of Rosh Hashanah, the Jewish New Year. I made a pre-Rosh Hashanah dinner for the family at our house on Wednesday night and baked the dessert ahead of time. See below for the most delicious berry tart!

First let’s start with breakfast, because that is my favorite meal of the day. I had been wanting some peanut butter and jelly oats for a while, but like to save hearty foods for a day when I worked out really hard. Well, Crossfit was a great class on Wednesday morning (5 rounds of thrusters, sit-ups, running), so I made a really tasty breakfast.

PB&J Banana Oats:

5 oz container Plain Oikos Yogurt (add in drizzle of honey and shake of cinnamon)

1/2 banana

small spoonful PB & Co Peanut Butter

small spoonful Crofter’s Superfruit Jam

1/3 C oats

This was really filling without feeling too full, and the flavors were perfect. I put additions to my yogurt because I’m not quite there of liking the plain flavor, but sometimes vanilla can be too sweet. So I add honey and cinnamon.

You could easily do this same recipe as overnight oats and mix it all together the night before, or eat it on the spot! Really tasty.

Mixed Berry Tart with Toasted Nutty Crust:

Y’all know I love to bake, but usually I bake muffins or loaves or cookies. For my dinner party, I wanted to do something special, and I saved a recipe from The FrontBurner in July to try for a special occasion. Her recipe was from Vegetarian Times.

Ingredients:

Crust:

1/4 C each almonds, pecans, hazelnuts (I subbed macadamia for hazel because I honestly didn’t know what hazelnuts look like)

3/4 C whole wheat flour

1/4 C sugar

1/4 tsp. salt

6 T chilled unsalted butter, sliced (important!)

1 large egg yolk

Filling:

1/2 C light sour cream

1/2 C nonfat plain greek yogurt

2 T light brown sugar

1 tsp. vanilla extract

1/4 tsp. grated orange zest

1 C blueberries

1 C raspberries

1 T orange juice

Instructions:

For crust, preheat oven to 350*. Coat 9-inch tart pan with cooking spray. Spread nuts on baking sheet and toast in oven for 12-15 minutes or until browned.

Pulse toasted nuts, flour, sugar, and salt in food processor until nuts are ground to powder. Add butter, and pulse until it looks like a coarse meal. Add egg yolk until it thickens into clumps. Press dough into tart pan and make sure it’s in the sides too. Pierce with fork, freeze for 30 minutes.

Adjust oven temperature to 400*. Bake crust for 12-14 minutes or until golden. Cool. (important!)

For filling:

Whisk together sour cream, yogurt, brown sugar, vanilla, and orange zest in a small bowl. Toss berries with orange juice in another bowl.

Spread sour cream mixture over crust with spatula. Spoon berries over the top. Refrigerate 30-60 minutes before serving.

This was simple, didn’t dirty too many dishes, didn’t have too many ingredients, and so pretty! Probably best for a national holiday, but a Jewish holiday will do.

Stay tuned for RH Part 2 of the actual meal!

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