Add extra flare to your Rosh Hashanah table with unique displays of the simanim. Below are three new ideas that will look stunning on your holiday tables.
1. SIMANIM DIPS
I love brainstorming with Rachel Kor about upcoming posts. When we were discussing ideas for the simanim, Rachel came up with this great idea of incorporating simanim with dips. Use any mini-ware dishes to display the dips. I used these tasting spoons.
Green Leek Dip:
1 leek stalk, cleaned and chopped
6 cloves garlic, chopped
1/4 cup oil, for frying
1 package Frozen Gefen Parsley
1/2 cup mayo
1 tablespoon lemon juice
salt and pepper to taste
Directions:
1. Sauté leek and garlic in 1/4 cup oil; allow to cool.
2. Place all ingredients in a container and blend using a hand blender.
Beet Dip:
1/2 pound store-bought techina
1/2 precooked Gefen Beet
Directions:
1. Place techina and beet in a container.
2. Blend using a hand blender.
Black-Eyed Pea Hummus:
I used store-bought hummus and put a couple of black-eyed peas in the center, drizzled with extra-virgin olive oil.
2. ALL-IN-ONE SIMANIM FISH PLATTER
Here’s a beautiful and practical way to display the simanim all in one. I used a side of salmon and decorated it with lots of simanim.
You will need:
One side of salmon
Shredded carrots
Shredded beets
Leek, lightly sautéed
Chopped yellow apple
Pomegranate seeds
Directions:
1. Bake fish using your favorite salmon recipe. I used a honey mustard sauce.
2. Once the fish has cooled, decorate the fish using the simanim toppings.
3. SIMANIM “CHARCUTERIE” BOARD
How sweet is this individual simanim charcuterie board. Your family and friends will feel so touched with the effort you put into preparing these personalized and meaningful bracha-filled display.
You will need:
Small charcuterie board – I used this one
Mini spoons and forks – I used these. You can use these disposable forks and spoons for a cheaper option.
Small mini-ware filled with honey for dipping
Sliced apple
Mini carrot
Pomegranate seeds on a spoon
Black-eyed peas on a spoon
Mini leek patty on a fork
Beets – I used a precooked Gefen Beet for the red and a cooked-from-raw golden beet. I used a crinkle cutter to cut them.
Credits:
By Esther Ottensoser – @estherodesign
Photographed by Hudi Greenberger – @hudig
For more information about the beautiful tablescape these displays are set on, see our 2021 Rosh Hashanah table HERE.
