Delicious Twists on Rosh Hashanah Dishes

	Duck with Warm Apricot Chutney
	Photo: Levana

Rosh Hashanah, the Jewish New Year, is a time for prayers and forgiveness. Many people take the time to reflect on the year that just passed.

It's also a holiday meant to be spent with family over a delicious meal.

The food usually turns into a major focal point, and while it is steeped in tradition some well-known chefs are putting their own spin on the New Year's spread.

Sol Kirschenbaum, owner of Levana, a kosher restaurant in New York City, says many people want to stick with comfort foods and aren't looking to do anything too adventurous.

"This year, the holiday is two days followed by the Sabbath; you can't get too fancy," says Kirschenbaum.

Most people don't have time for long, involved preparations, and they need to simplify things. For example, in many households, women no longer sit at home cooking while the men are at shul. "We had a family meeting. Everyone wants brisket. You come back and it's done," Kirschenbaum says.

If you have chefs doing the cooking, that's another story. At his restaurant, he prepares several menus for his clients. One menu includes arugula and Asian pear salad, including endive, radicchio, pistachios and a balsamic vinaigrette. The main course is roasted rack of veal served with shallot, fresh thyme, potatoes and seasonal vegetables. Dessert is tiramisu.