so the scuppernong definitely deserved the shehecheyanu!

This is a courtesy follow-up to the query I posted a few days ago in my shopping quest for Rosh Hashanah.

Yes!

Going in with low expectations, we ate the fruit. First we cut them open and tried a half. Delicious! They are similar to grapes with a creamier texture–really lovely! We even ate the peel, which isn’t bitter at all. We did avoid the pits, which is usually good advice.

So unexpectedly good.

The papaya was expectedly bland. D#1 suggests making it into sorbet. I will try to remember to do that. Or maybe something else. Adventure lies ahead!

Other successes included a delicious carrot mousse. Here’s the recipe and I’ll tell you what I changed:) by crossing out the words. D#1 says that if I ever wrote a cookbook, it would actually be just one thing that would morph into a million different things. Not a bad idea at all. But here’s what I started with, from the Dole Nutrition Newsletter:

Vegan Carrot Mousse

Makes about 2 cups

1/2 lb baby carrots or regular carrots, peeled and chopped
1 1/2 tbsp mellow white miso (or whatever you have)
1 tsp toasted sesame oil
1/3 cup pumpkin seeds I had some pistachio nuts and I also used almonds
2 tsp rice vinegar
1 large pitted date
Water

Boil baby carrots or regular carrots till tender. Drain and place them in a high speed blender with other ingredients. Blend, using the tamp attachment and as much water as you need to get things moving (I used a little less than 1/4 cup) till smooth.

If you’re using a food processor instead, first grind the pumpkin seeds nuts till they’re in a fine meal. Then add remaining ingredients and blend, using a few tbsp of water if needed, till very smooth. Adjust seasoning to taste, and serve!

What they didn’t say and they should have is to put the date in early to grind up. Otherwise it’s really not well-mixed. So the order should be by logic–whatever is most dense goes first, then up to what has the most water in it.

The miso and the sesame oil add amazing depth. And of course, I doubled the recipe. At least.

On all levels, a great symbol for the year ahead.

Our dinners became wonderful experiences of tasting and expressing hope for the new year. A veritable Jewish tapas bar. We had challah and the honey and dates and black-eyed peas and beets and greens and carrot mousse and bok choy and pomegranate and quinoa (it had beets cooked into it, with umeboshi dressing) and apples and pears and the new fruits.

Oh-I thought of something about the power of tasting a new fruit for the new year. Why, indeed a fruit? Why not something else? I know, it’s easier and we often go for the easy. You can’t tell people they should all buy new coats for the new year and make a shehecheyanu on that. After all, the rabbis are a bit money-conscious. So let’s just say “we should be fruitful in new ways” this coming year.

And the years ahead. Each one with its own promise and chance for renewal.

 

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