10 Tips to Put a Contemporary Spin on Traditional Holiday Fare

October 4, 2019 Ilene Spector, Jewish Food Journalist

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To keep tomatoes tasty, never refrigerate a cut or ripe tomato, advises Jewish food journalist Ilene Spector. (Photo created by freepik)

L’Shana Tova! Here are some new ways to update and put a contemporary spin on traditional High Holiday meals.

Try a fast, easy chicken soup with an Asian twist! Use a box of chicken soup mix. Add frozen defrosted potstickers, a little cooked leaf spinach (optional), lots of sliced scallions, and a few teaspoons of sesame oil (the secret ingredient) to taste. Yum!

I always add some old and new family pictures to my floral centerpiece. Use paper clips or double-sided tape and attach the photos to chopsticks or small tree branches and place them in your flowers.

Use edible place cards for eight or more guests. I pick small apples for each guest. Fill a small non-pleated sandwich bag with melted chocolate or store-bought icing. Using the bag as a “pastry bag,” write each guest’s name on an apple. No one will ask, “Where do you want me to sit?”

Not cooking but going as a guest? This is the best year for all grapes! They are larger, sweeter, and simply delicious. Look for the raspberry flavored, moon drops or cotton candy ones and bring a big bowl of washed assorted plump ones as your hostess gift!

To keep tomatoes tasty, NEVER refrigerate a cut or ripe tomato! After slicing a tomato, place the cut side down on a plate and store out of the refrigerator.

Another hostess gift: Bring a bunch of assorted new plastic containers for leftovers. Tie them with a bow. Not fancy, but much appreciated!

To garnish chicken soup servings: Use some thick peeled carrot slices or some spiralized ones. Cook them separately in some chicken broth. Drain and place on top of each serving.

Remember that leftover horseradish can be frozen!

To make your own “gourmet” whitefish salad, I combine about 8 ounces of store-bought smooth whitefish salad with chunks of fresh whitefish, chopped scallions or chives. Carefully remove all bones, and add a dollop of mayonnaise to cut the salt.

My “House Brand” of cream cheese is made by combining regular or low-fat cream cheese with pieces of nova lox, chopped scallions and/or fresh chives. Colorful and delish!

Ilene Spector is a Baltimore-based freelance writer and veteran Jewish food journalist.