Parve Todd: To me, gefilte fish out of a jar is an abomination, but my version, basically an interpretation of the French quenelles be brochet, is cheftastic. Choosing between the two is a no-brainer, in my opinion (see Gefilte Fish: Jarred or Fresh? below). I prefer to use rockfish, otherwise known as sea bass, for gefilte fish because it is indigenous to the Chesapeake region. I blend it with pike and flounder, but you could use any combination of the three. Any white, non-oily fish will do for that matter. I've even made them with salmon; the light pink color makes a nice change of pace. It's best to poach the fish balls a day ahead of time so they can rest in their cooking liquid for several hours. They can be eaten cold, but Ellen and I like to serve them warm—they make a great, non-meat brunch entrée.
This pizza version of lox and bagels will bring new flare to a typical break-fast meal. You can make the dough prior to Yom Kippur and assemble the pizza’s toppings surrounded by family in the kitchen. See more at http://jewishfoodexperience.com/top-10-recipes-high-holidays/
Drain beets from borscht broth and place into a large sealable container and refrigerate. Pour liquid into a 4-quart soup pot. Add carrots, onions and sugar to borscht broth, cover and bring to a boil. When broth boils, add frozen fish loaf and return to boil; immediately lower heat to simmer. Simmer, uncovered, for 1 ½ to 2 hours, turning occasionally to immerse loaf in borscht broth. Drain in colander, transfer fish, carrots and onions to seal-able container along with the beets. Cover and refrigerate until cold, at least 4 hours. Serve sliced with carrots, onions and beets as garnish and top with Golds’ Wasabi Sauce and or White and Red Horseradishes.