This Rosh Hashanah, I’m putting the Simanim in a coupe—and raising my glass! L’Chaim!
I have a soft spot for taking traditional holiday foods and giving them a little bit (or a lot!) of a modern flair. And lately, I’ve been loving the look of appetizers served in coupe glasses. There’s something about taking a beautiful glass and turning it into an individual appetizer that instantly makes the table feel more modern and sophisticated.
So for Rosh Hashanah this year, I decided to have some fun with the Simanim. Instead of putting all the traditional foods on a plate or serving them separately, I turned them into these gorgeous little Simanim Coupes and I’m OB-SESSED!!
The simanim are roasted until caramelized and then dipped into an addictive creamy caramelized leek tahini, that will make you see the spread in a whole new light!
I love that you can look at each glass and actually see the Simanim. It feels festive and elegant, but it’s also playful—which is exactly how I like to approach holiday cooking! Of course I tied it all together (literally!) with a honey straw and honey dipper that I tied to the stem, so festive and pretty!
L’Shanah Tovah!
Here’s what you’ll need!
coupe glasses
honey dippers
honey straws
twine
Simanim Coupe
For the roasted vegetables:
1 bunch tricolor mini carrots
1 large beets, cut into wedges
1/2 acorn squash, cut into wedges
Olive oil
Kosher salt
Black pepper
1–2 tablespoons honey
½ teaspoon cinnamon
For the green beans:
1 cup green beans, trimmed
Salted water, for blanching
Ice water, for shocking
For the caramelized leek tahini:
1 leek, white and light green parts, thinly sliced
1 cup tahini paste
Juice of ½ lemon
1 tablespoon honey
Salt, to taste
1/2-3/4 cup ice water
For serving:
halved and pitted medjool dates
Apple wedges
Pomegranate arils
Method: Preheat oven to 425°F. Arrange the carrots, beet wedges and acorn squash in separate sections on a baking sheet. Drizzle everything with olive oil and season with salt and pepper. Drizzle the carrots with honey and sprinkle the squash with cinnamon. Leave the beets simply seasoned with olive oil, salt and pepper. Roast for 25–30 minutes, or until the vegetables are tender and caramelized.
Meanwhile, blanch the green beans in generously salted boiling water until bright green and just tender. Immediately transfer them to ice water to stop the cooking. Drain well.
To make the caramelized leek tahini, sauté the leek in a little olive oil over medium heat until deeply softened and caramelized. Transfer the caramelized leek to a blender. Add the tahini, lemon juice, honey and salt. Blend until creamy, adding water a little at a time until you reach a smooth, spoonable consistency.
To assemble, spoon the caramelized leek tahini into the bottom of coupe glasses. Arrange the roasted carrots, beets, squash and green beans in sections over the tahini. Add a small fresh apple wedge, half of a date and scatter with pomegranate arils.
Serve slightly warm or at room temperature.
elated Recipes:
Simanim Stuffed Leeks
Simanim Ceviche
Simanim Carpaccio
Simanim Plov
Hummus Simanim
Simanim Fritto Misto