From silky, creamy soup to richly spiced calf’s brain and an unexpected honey cake, three elegant dishes bring a luxurious Moroccan twist to the Rosh Hashanah tableHaim Dayan|GalleryCreamy Jerusalem artichoke soup(Photo: Courtesy of Chef Haim Dayan, Botanica Hotel and Terrace restaurant, Fattal Hotels)Ingredients:1 kg (2.2 lb) Jerusalem artichokes, peeled and sliced2 potatoes, peeled and diced1 onion, peeled and roughly chopped1 leek, white part only; cut some into rings and the rest into thin stripsOlive oilThyme White wine Vegetable stock or water Salt to tastePepper to tasteNutmeg to tasteSaffron Coconut creamFlour and oil for deep-fryingInstructions:Heat the olive oil in a deep pot and gently fry the onion and leek rings for about 5 minutes. Important: The onion should soften without caramelizing.Add the thyme, Jerusalem artichokes and potatoes and continue to fry briefly.Pour in the white wine and cook until the liquid has reduced. Add enough vegetable stock or water to cover the vegetables.Season with salt, pepper and a little nutmeg.Separately, soak the saffron in a small amount of hot water, then add it to the pot.Cook for about 50 minutes, until the vegetables are completely tender. Blend with an immersion blender until smooth and creamy.Add the coconut cream, stir well and adjust the seasoning as needed.For the crispy leekLightly coat the thin leek strips in flour and deep-fry until golden and crisp.Place the crispy leek on top of the soup just before serving.Serving suggestion: Jerusalem artichoke chips can also be prepared as a garnish, or the soup can be served with baked grissini seasoned with sea salt and thyme.Casablanca-style beef brain and veal sweetbreads(Photo: Courtesy of Botanica Hotel)Ingredients:500 g (1.1 lb / 17.6 oz) koshered beef brain, precooked300 g (10.6 oz) veal sweetbreads, cleaned10 garlic cloves3-4 hot green peppers3-4 dried sweet shatta peppers2 cups cooked chickpeas1 large bunch cilantro, chopped1 tsp turmeric2 tbsp paprika2 tbsp homemade harissa, or store-bought1 tbspn cumin1 heaping tsp salt1/2 cup (120 ml) good-quality olive oil1/2 cup (120 ml) sunflower oil2 cups (480 ml) water1 lemon, for juicingStep 1: Prepare the brain and sweetbreadsFor the beef brain:Soak the brain in cold water with vinegar and a little salt for about 10 minutes. Carefully clean it, removing the membranes.Cook in boiling water with 1 teaspoon turmeric and lemon, then immediately transfer to ice water to cool.Once chilled, cut into thick slices.For the sweetbreads:Sear the sweetbreads in a skillet or on a grill until browned on the outside. Cut into slices or medium-size pieces.Instructions:Heat the sunflower oil in a wide pot or tagine and fry the garlic until golden. Add the hot green peppers and dried shatta peppers.Season with turmeric, cumin and salt, then add the chickpeas. Pour in the water and bring to a boil.In a separate bowl, combine the paprika and harissa with the olive oil. Add the mixture to the pot and cook for about 10 minutes, until the sauce comes together.Add the sweetbreads and beef brain, arranging the pieces evenly in the pot. Scatter the cilantro over the top and add the lemon juice.Cover and cook for about 20 minutes. From time to time, gently shake the pot so the pieces become evenly coated in the sauce.Serving suggestion:Serve in a traditional tagine alongside Moroccan frena bread or homemade bread.Bee sting mille-feuille(Photo: Courtesy of Fattal Hotels)Ingredients:1 package good-quality butter puff pastry500 ml (about 2 cups plus 2 tbsp) heavy cream1 cup sugar100 g (3.5 oz) sliced almonds, toasted and caramelized5 tbsp honey100 g (3.5 oz / about 7 tbsp) butter3 tsp powdered sugar1 tbsp vanilla pudding powderThe dessert can also be made pareve using appropriate dairy-free substitutes. This recipe is for the dairy version.Prepare the puff pastry:Cut the puff pastry into individual squares or rectangles. Roll each piece out slightly and sprinkle with sugar.Arrange on a baking sheet lined with parchment paper. Place a second baking sheet on top to keep the pastry from rising fully.Bake for 20-25 minutes at 190°C (375°F), until golden, crisp and caramelized.Make the caramel sauce:In a small saucepan, combine:100 g (3.5 oz / about 7 tbsp) butter3 tbsp honeySugar100 ml (about 1/2 cup) heavy creamCook until smooth and the sauce develops a rich toffee color.Prepare the almonds:Toast the sliced almonds with a little sugar until golden and caramelized.Make the honey cream:Make sure the remaining heavy cream and the mixing bowl are very cold.Begin whipping the cream at medium speed, gradually adding the powdered sugar and vanilla.Add 2 tbsp honey and continue whipping at medium-high speed until the cream is smooth and firm.Refrigerate for about 30 minutes.Assemble:Pipe the honey cream between layers of caramelized puff pastry. Build each dessert with two or three pastry layers.Drizzle the caramel sauce over the top and finish with the caramelized almonds.Recipes: Courtesy of Chef Haim Dayan, Botanica Hotel and Terrace restaurant, Fattal Hotels