Rosh Hashana – Sept. 29-Oct. 1, 2008

 

Rosh Hashana (head of the year) falls on the first and second days of the Hebrew month of Tishrei. Interestingly, if you rearrange the letters in the word Tishrei, they spell alef b’Tishrei (the first of Tishrei) which the Rabbis teach is the day the world was created.

Preparations for Rosh Hashana begin in the month of Elul. Again playing with the letters of the word, the Hebrew letters of Elul form an acronym for the verse from the Song of Songs “Ani l’dodi v’dodi li” (I am my beloved’s and my beloved is mine). Many of you may remember saying these words at your wedding; however, here the “beloved” is God and traditionally the High Holy Days focus on the relationship between the Jewish people and God. In fact, during Elul, we recite special psalms (Selichot) with the opening verse “The Lord is my light and my help; whom should I fear?” By saying these words, it is hoped that we enter into this intense period of prayer and repentance not with fear, but with faith in God.

In modern times, the High Holy days are associated with judgment. In biblical times, this was a harvest festival, celebrating the beginning of the agricultural cycle (this is now moved to Sukkot). Think about the prayer U-netaneh Tokef which teaches that on this day God decides “who shall live and who shall die.” Well, Israel depends on rain for water. The rainy season is in the fall and winter months. Rainfall during this time determines the success or failure of the crops for the year. Thus, this time of year did determine “who will live and who will die…who by thirst and who by famine….” The prayer Avinu Malkeinu that we recite on Rosh Hashana was originally a prayer for rain.

Another hold-over from Biblical days is the shofar. In ancient days, the shofar was used as a communication tool during war. A long blast (tekiah) signaled “all-clear”, a series of short blasts (teruah) was a warning of danger. Thinking of the shofar in this light, it is thought that the sound of the shofar would cause the Israelites to approach the holidays with fear and trepidation, knowing their fate for the coming year was in the balance.

The shofar also reminds us of the Akedah or binding of Isaac. We read this parsha on Rosh Hashana and it relates not only to children and the “birthday of the world” but also of Abraham’s “complete trust in the divine will”. When Rosh Hashana falls on Shabbat, it is not blown because of the restriction on carrying. On such occasion, we are instructed to “remember” the sound of the shofar.

Traditions on Rosh Hashana include greeting each other by saying “leshanah tovah tikatevu” (may you be in scribed in the Book of Life for a good year). We also eat apples dipped in honey or challah dipped in honey to represent a sweet year. And the challot is formed into a round shape to symbolize both a crown (for the kingship of God) and also the cyclical nature of life. Challah may also be shaped like a ladder to represent a spiritual striving and also a bird, which is thought to carry our sins away and our prayers to Heaven.

Pomegranates are also eaten. The 613 (supposedly) seeds inside correspond to the number of commandments in the Torah and also represent fertility. We actually tried this one year. I wasn’t quite certain how to eat the pomegranate (my only experience with the fruit was as a juice mixed into one of those fancy martini drinks). So, to eat a pomegranate you slice the fruit in half and eat the seeds. The kids didn’t love it, but it was something new to try.

It is also tradition to eat carrots both because sliced carrots look like gold coins and because the Yiddish word for carrot “meirin” means more and refers to our wish for a year filled with blessings.

Another nice tradition that appeals to children is the Tashlikh service. Held in the afternoon of the first day of Rosh Hashana, the tashlikh service is held near a river (preferably one with fish). Here, we cast crumbs from our pockets into the river. These crumbs represent our sins which are being carried away. Interestingly, this tradition was started during the medieval times by Ashkenazi Jews. The Rabbis did not originally like this practice for fear it appeared pagan—that the Jews would think this “offering” was enough and not pray for repentance. The presence of fish is preferred because it is said that fish were the first witnesses to creation—the fact that their eyes are always open also casts them as a symbol of God’s ever watching eyes.

Fish also play a role in our traditional food. Ashkenazi do not eat fish on Rosh Hashana because the Hebrew word for fish (dag) is too close to the word for worry (da’ag). The Sephardic; however, eat fish heads, to symbolize their wish to “head” or lead their community to righteousness.

THE TEN DAYS OF REPENTANCE

As a child, I would often sit in services and imagine a giant book opening and God writing my fate in it. On Yom Kippur, of course, that book would close, sealing my fate. According to the Rabbis, our fate is written on Rosh Hashana; however, it can be changed before it is sealed on Yom Kippur. To influence God to change our fate for the better, we use the Ten Days of Repentance in between Rosh Hashana and Yom Kippur to apologize to everyone we have intentionally or unintentionally hurt during the past year. It is said that we are to apologize three times and if our apology is not accepted by the third offering, we are now owed the apology.

YOM KIPPUR -- Oct. 8- Oct. 9, 2008

On Yom Kippur we are commanded to fast. The fast is not only used to cleanse the soul, but also, we are to be so intent upon repenting, that we do not think about eating. Children under the age of nine, the sick, and women either pregnant or have given birth within three months are forbidden to fast.

Growing up, my parents tried to instill some sense of the fasting experience on me and my sister by prohibiting us from eating dessert or snacks during the day. When we were old enough to prepare our own food (but too young to fast), we were responsible for fixing our own breakfast and lunch out of respect for our parents who were fasting.

In addition to fasting, we are prohibited from drinking (including water), bathing for pleasure (but permitted to bathe for hygiene), anointing the body with oil, wearing leather shoes and engaging in sexual relations.

Yom Kippur begins with the Kol Nidrei service. This is a beautiful service where the cantor beseeches God to void all vows made to Him. This is the only evening service where the men wear tallit.

The Yom Kippur service is also marked by the confessional prayers, both Ashamnu (the alphabetic recitation of 24 generic transgressions) and Al Het (the longer list of 44 transgressions which are accompanied by hitting our chests/hearts with our fists). The act of pounding our hearts represents the idea that the desire/source for sin comes from the heart.

There are many services during Yom Kippur including Yizkor (memorial service), with the holiday concluding with Ne’ilah. Ne’ilah means closing (of the gates) and refers to the final chance to plea for forgiveness.

At the conclusion of the 25 hour fast, it is tradition to break fast with family and friends (with the traditional bagel, lox and cheese dinner—my favorite meal of the year!)

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RECIPES

Carrot Souffle

Ingredients:
2 lbs. carrots
½ cup sugar
1 tsp. nutmeg
1 tsp. cinnamon
1 stick butter (dairy) margarine for pareve
3 Tbsp. flour
6 eggs

Directions:
Cook carrots until soft and add to rest of ingredients. Place in cuisinart and whip. Bake in greased bowl or baking dish. Bake at 350 degrees for 45 minutes until pudding consistency (set) but not dry.

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Mom’s Jewish Apple Cake

Ingredients:
3 cups flour
2 ½ cups sugar
1 cup cooking oil
5 unbeaten eggs
½ tsp. salt
1/3 cup orange juice
2 ½ tsp vanilla
3 tsp baking powder

Directions:
Beat ingredients until smooth with wooden spoon in one large bowl.

In another bowl:

8-10 apples cut thin
2 tsp. cinnamon
3 tsp sugar

Put in greased and floured tube pan:

1 layer apples at bottom, then enough batter to cover, then apples, then batter again. Top with apples.

Bake at 350 degrees for 1 hour and 45 minutes.

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Apple and Raisin Kugel

Ingredients:
1 lb. noodles
6 eggs
½ stick margarine
1 cup applesauce (chunky is good)
½ cup sugar (white)
½ cup sugar (brown)
2 tsp. vanilla
1 cup raisins

Directions:
Boil noodles per instructions on bag. Combine all ingredients. Sprinkle cinnamon on top. Bake at 350 degrees for 1 hour.

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High Holiday Challah

Ingredients:
¾ cup sugar
2 cups lukewarm water
¾ cup vegetable oil
1Tbsp. salt
4 small eggs
3 envelopes yeast
¼ cup lukewarm water
8-10 cups flour
honey

Directions:
Combine sugar, 2 cups water, oil and salt. Add eggs. In a separate cup, mix yeast in ¼ cup warm water. Add the yeast mixture to the other mixture. Add 4 or 5 cups of flour and mix well. Gradually add 4 or 5 more cups of flour. Knead 10 minutes. Lightly coat a bowl with oil and put dough into this bowl. Lay a piece of wax paper over the bowl and then a dishtowel on top of that. Let dough rise for one hour.

After one hour, the dough should have roughly doubled in size. Punch down dough and knead again for a few minutes. Cover with wax paper and towel and let rise for another 30 minutes.

After 30 minutes, you’re ready to shape the loaves. Divide the dough into two. Working each half separately, roll into a long snake. If you like, raisins can be added here by pressing them into the dough. Starting at one end, roll the snake into a circle that gets wider and wider as the dough wraps around itself—like a rag-rug. Tuck the end in. This is the traditional shape for challah for the High Holidays. The circle symbolizes life. Now, let the dough rest.

After 15 minutes, drizzle honey onto the loaves. Bake at 350 degrees for 45 to 55 minutes. Enjoy!

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PROJECTS

(Special thanks to Modern Jewish Mom reader and nursery school teacher Andrea Suissa for sending in these great project ideas)

Apple Print Cards
Cut apples in half vertically. Poke a fork in the skin side (to create a handle). Dip apple cut side down in green, red or yellow paint and make apple prints for a New Year’s card. (Sometimes you can see a star image on the paper from the seed area of the apple).

Apple and Honey Plate
If you take 2 clear plastic plates and use glue and tissue paper to make like a stain glass effect. Take plate, drizzle glue, use small pieces of different color tissue paper squares, drizzle glue, then top with clear plate. Let dry, don’t go over board with the glue or it will take forever to dry. Then use a dipping cup that you put condiments in from restaurants. You can even use a plastic cup from those fruit cups you put in lunches and glue that to the center for the honey. Not dishwasher safe.

Apple Tasting
Another fun project is to take an apple tasting poll with the kids. Cut 3-4 different apples in slices and see which are their favorites (Granny Smiths are really sour).

Stained Glass Apple and Honey Plate

Pretty Painted Apple Plate

Gorgeous Pressed Apple Tablecloth and Napkins

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