New 2016 Rosh Hashanah Recipes

In addition to thousands of recipes already online for the holidays, here are 20 NEW recipes perfect for the Jewish holidays.
Soups
Flavors of Fall Butternut Squash and Corn Soup
Tomato Cumin Soup

Fish
Mustard Rosemary Glazed Salmon

Chicken/Meat/Main
Honey Ginger Apple Chicke
Sticky Sweet and Spicy Pomegranate Chicken
Five Spice Chicken Thighs with Apples and Sweet Potatoes
Sweet and Tangy Spare Ribs, by Renee Muller, from “Our Table”

Salads/Sides
Rosh Hashanah Quinoa Salad
Tomato Barley Salad
Honey Sweetened Blackened Carrots
Farro Salad with Apples and Herbs
Balsamic and Honey Sweetened Beets and Onion Salad with Mixed Greens and Apples (and deli meat, optional)
Fall Green Salad with Apples, Nuts and Fall Spices
Gluten Free Apple Kugel , Recipe by Orly Gottesman of Blends by Orly

Desserts
Maple Apple Almond Torte
Cinnamon Swirl Vanilla Ice Cream Bars
Blueberry Lemon Icebox Cake
Apple and Honey Rosh Hashanah Muffins, by Renee Muller, from “Our Table”

For more Rosh Hashanah recipes, check out our index.
Don’t forget to book your holiday cooking demo or personal chef time now ekurtz@gourmetkoshercooking.com.

Sticky Sweet and Spicy Pomegranate Chicken

sticky-pome-chicken

Serves 4
2 cups pomegranate juice
1 tablespoon Dijon mustard
1 1/2 teaspoon red wine vinegar
1 teaspoon Sriracha or hot sauce
2 medium cloves garlic, peeled and smashed
8 chicken pieces (about 2 lb.)
Kosher salt and freshly ground black pepper
1 medium scallion, thinly sliced

Position a rack in the center of the oven and heat the oven to 450°F.
In a 12-inch skillet, combine the pomegranate juice, mustard, vinegar, Sriracha, and garlic. Bring to a boil over high heat, stirring occasionally, and cook until the liquid reduces to a thick glaze, 10 to 12 minutes. Remove and discard the garlic.

While the sauce is cooking, pat chicken dry with paper towels and season all over with salt and pepper. Arrange on a rack set over a large, foil-lined rimmed baking sheet in a single layer and roast for 10 minutes. Brush the glaze all over the chicken and flip. Roast until cooked through (170°F), about 10 - 15 minutes more. Remove from the oven and turn the broiler on high. Brush the chicken with half of the remaining glaze and broil to crisp the skin, about 1minute. Flip, brush with the rest of the glaze, and broil until the other side is crisp, about 1minute more. Transfer to a platter and sprinkle with the scallion before serving.

Tomato Barley Salad

Serves 4
1 pound tomatoes on the vine
1/4 cup olive oil, plus more for drizzling cherry tomatoes
1 tablespoon balsamic vinegar
1 tablespoon sugar
1/2 teaspoon kosher salt, plus more for cherry tomatoes
3 garlic cloves, minced
2 cups yellow or red cherry tomatoes, cut in half
Freshly ground black pepper
1 cup pearled barley, soaked overnight and cooked for about 20 minutes, until soft, drained and cooled
Assorted 3 to 5 heirloom tomatoes, sliced
3 tablespoons chopped mint leaves
Handful of basil leaves, torn
About 2 tablespoons dill, minced (optional)
About 2 tablespoons parsley, minced (optional)

Preheat oven to 325°F. Place tomatoes on the vine into a baking dish. In a small bowl, whisk together 1/4 cup of olive oil, balsamic vinegar, sugar, 1/2 teaspoon salt and garlic. Pour over the tomatoes, place in the oven and roast for 1 hour until they are soft and appear wrinkled.
Increase oven temperature to 400°. Spread the cherry tomatoes on a parchment paper-covered baking tray, drizzle with olive oil, salt and pepper and cook for about 12 minutes.

In a large mixing bowl, combine the barley, both types of roasted tomatoes and their juices, fresh sliced heirloom tomatoes and herbs. Gently toss to combine. Season with more salt and pepper and add more olive oil if needed.
Serve immediately or let cool completely and store, covered, in the refrigerator.

Honey Sweetened Blackened Carrots

carrots-grill
Serves 6

2 teaspoons sweet paprika
2 teaspoons dried oregano
1 teaspoon cayenne, or to taste (cayenne is spicy)
1 teaspoon garlic powder
4 tablespoons unsalted margarine, melted
1 1/4 pounds medium carrots, halved lengthwise
2 tablespoons canola oil
Kosher salt
Pepper
2 tablespoons red wine vinegar
2 tablespoons honey
1/4 cup extra-virgin olive oil

Preheat the oven to 375°F. In a small bowl, whisk the paprika with the oregano, cayenne and garlic powder. Spread on a rimmed baking sheet and toast in the oven for 2 minutes, until the spices are fragrant. Alternatively, skip this step but it adds depth of flavor to the spices.
Put the margarine in a shallow bowl. Dip the cut side of each carrot in the margarine and then coat in the spice mixture, pressing to help the spices adhere; transfer to a plate.
In a large cast-iron skillet, heat the canola oil until shimmering. Working in batches if necessary, add the carrots cut side down in a single layer and season with salt and pepper. Cook over high heat until blackened on the bottom, about 2 minutes. Transfer the skillet to the oven and roast for 12 to 15 minutes, until the carrots are just tender.
Meanwhile, in a small bowl, whisk the vinegar and honey. Whisk in the olive oil, then season with salt and pepper. Drizzle with the honey vinaigrette.

Fall Green Salad with Apples, Nuts and Fall Spices

fall-salad-with-apples

Serves 6
2 cups 1/2-in. cubes rustic multigrain loaf with crusts removed
4 tablespoons walnut oil or hazelnut oil, divided
1 teaspoon orange zest
1/3 cup orange juice
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon kosher salt
¼ teaspoon black pepper
6 cups mixed greens, like mesclun, arugula, frisee, radicchio
1 tart-sweet apple, thinly sliced
3/4 cup walnut halves, hazelnuts, or other nut, toasted and chopped

In a pie pan, toss bread with 1 tbsp. oil. Bake bread, stirring occasionally, until golden and crisp, 12 to 15 minutes. Let cool.

Whisk remaining 3 tablespoons oil, the zest, orange juice, spices, and salt and pepper in a large bowl. Toss gently with lettuce, apple, nuts, and croutons. Add more salt and pepper to taste if you like.

Balsamic and Honey Sweetened Beets and Onion Salad with Mixed Greens and Apples

fall-salad-with-apples
Serves 6
1/2 cup balsamic vinegar
1/2 cup white wine vinegar
5 tablespoons honey
2 teaspoons kosher salt
1/2 medium-size sweet Vidalia onion, cut into thin strips
1 pound red or yellow beets, cooked and sliced into half moons
1/2 cup extra virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon spicy brown mustard or Dijon mustard
¾ cup pastrami cubes or smoked turkey cubes, optional
1 Gala apple (about 8 oz.), thinly sliced
3 cups firmly packed baby arugula
3 cups loosely packed mixed green
1/4 cup toasted chopped nuts or seeds, optional
(and deli meat, optional)

Stir together balsamic vinegar, white wine vinegar, honey and salt and add next 3 2 tablespoons water; pour into a large zip-top plastic freezer bag. Add beets and onion. Seal and chill 4 hours.

Drain beets and onion, reserving 1/3 cup pickling liquid. Discard remaining liquid. Whisk together olive oil, white wine vinegar, Dijon mustard, and reserved 1/3 cup pickling liquid until smooth. Add salt and pepper to taste.

In a large bowl, toss greens, deli meat, nuts/seeds, apples, beets and onions. Add dressing, toss and serve.

Farro Salad with Apples and Herbs

faro-salad
Makes 6

SALAD
1 1/2 cups pearled farro
1 3/4 teaspoons kosher salt, divided
1 cup roughly chopped flat-leaf parsley leaves
2 tablespoons fresh thyme leaves
2 tablespoons olive oil, divided
2 tender-sweet apples, such as Gravenstein, Gala, or Ginger Gold, unpeeled and cut into 1/2-in.-wide wedges
2 teaspoons sugar

DRESSING
5 tablespoons lemon juice
1 tablespoon honey
1 large shallot, finely chopped
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil

Make salad: Combine 1 qt. water, the farro, and 1 1/2 teaspoon salt in a 3- to 4-qt. saucepan. Bring to a boil over high heat, then cover, reduce heat to low, and simmer until farro is tender, 25 to 30 minutes. Drain farro and spread on a baking sheet to cool and dry at least 5 minutes. Transfer to a serving bowl, add parsley and thyme, and toss to combine.
Make dressing: In a small bowl, whisk together lemon juice, honey, shallot, and salt. Whisk in oil in a thin stream. Pour over farro mixture and toss well to coat.

Preheat oven to 400F.
Place apples on a large rimmed baking sheet with low-sides. Toss apples with remaining 1 tablespoon oil and ¼ teaspoon salt. apples and remaining 1/4 tsp. salt. Bake until golden brown and caramelized, about 11 minutes.

To serve, mix farro, with apples and dressing. Serve warm or at room temperature.

Cinnamon Swirl Vanilla Ice Cream Bars

cinnamon-swirl-icecreambar

With some GKC modifications, this recipe was one of my favorite Bon Appetit summer chilled desserts.
SERVINGS: MAKES ABOUT 24
¼ cup pareve cream
2 teaspoons ground cinnamon
Kosher salt
1½ cups natural almond or other nut butter, divided
1 cup (packed) light brown sugar, divided
2 pints pareve vanilla ice cream
1 cup virgin coconut oil, melted
⅔ cup chopped pretzel sticks
Flaky sea salt
Line an 8x8" baking pan, preferably metal, with plastic wrap, leaving generous overhang on all sides and let chill in freezer 10 minutes.

Meanwhile, blend pareve cream, cinnamon, a pinch of kosher salt, ½ cup almond butter, and ½ cup brown sugar in a blender, adding 1–2 Tbsp. water if mixture is too thick or looks broken, until smooth and thick but pourable.

Remove ice cream from containers and allow to melt until mixable.
Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or large rubber spatula until the consistency of thick cake batter. Scrape almond-butter mixture into bowl with ice cream and fold several times with a rubber spatula to create a marbled effect (do not overmix; you want defined ribbons running through). Scrape into prepared baking pan and spread out into an even layer. Smooth top, then bring plastic up and over ice cream. Freeze until hard, about 12 hours.

Line 2 rimmed baking sheets with parchment paper and place in freezer. (Freeze at least 15 minutes before using to ensure they are properly chilled.) Remove baking pan with ice cream from freezer. Use edges of plastic to unmold ice cream and place on a cutting board; peel off plastic. Use a dry hot knife (run under hot water and wipe dry between slices) to cut ice cream into a 6x4 grid to make 24 bars (if ice cream starts to soften, freeze again until firm before proceeding). Place bars on chilled baking sheet, spacing evenly; freeze until firm, 40–45 minutes.

Whisk coconut oil, a pinch of kosher salt, remaining 1 cup almond butter, and remaining ½ cup brown sugar in a small bowl until smooth. Working one at a time and using a fork, dip ice cream bars into coconut-oil mixture, allowing excess to drip back into bowl, then place on remaining chilled baking sheet and immediately sprinkle with pretzels and sea salt. Return ice cream to freezer from time to time while you work if it becomes too soft.

Freeze bars until ice cream and nut-butter shells are hard, at least 1 hour, before serving.

Do Ahead: Bars can be made 1 week ahead. Once frozen solid, wrap in plastic; keep frozen.

Blueberry Lemon Icebox Cake

blueberrylemon-icebox-cake

SERVINGS: 8
8 ounces Tofutti cream cheese, room temperature
¾ cup powdered sugar
½ teaspoon vanilla extract
2 tablespoons finely grated lemon zest
2½ cups chilled pareve whipping cream
1 cup homemade or store-bought lemon curd, divided (FYI homemade lemon curd is in CELEBRATE)
16 graham crackers, divided
½ cups blueberry jam
⅓ cup fresh blueberries
Line a 9x5" loaf pan with plastic wrap, leaving overhang on all sides. Using an electric mixer on medium-high speed, beat Tofutti cream cheese, powdered sugar, vanilla extract and lemon zest in a large bowl until fluffy, about 4 minutes. Reduce speed to low; gradually add cream. Increase speed to medium as mixture thickens; beat until medium peaks form. Transfer two-thirds of cream mixture to another large bowl and fold in ½ cup lemon curd. Cover remaining cream mixture; chill until ready to unmold and cover cake.

Place a single layer of graham crackers over bottom of prepared pan, breaking as needed to fit. Using a small offset spatula, evenly spread a quarter of lemon cream over graham crackers. Dollop ½ cup jam over top, then gently spread evenly over lemon cream. Drizzle ¼ cup lemon curd over. Spoon a third of remaining lemon cream over curd and top with another layer of graham crackers. Repeat layering process with half of remaining lemon cream, ½ cup jam, and remaining lemon curd. Finish with a final layer of lemon cream, then graham crackers. Cover with plastic wrap; freeze at least 6 hours. Cover and chill remaining jam until ready to serve cake.

Uncover cake and invert pan onto a platter. Using the plastic overhang to help you, unmold cake; peel off plastic. Spread top and sides of cake with reserved cream mixture (if mixture looks a little loose, whisk until soft peaks form before using). Chill in freezer at least 15 minutes.

Just before serving, mix blueberries into reserved jam and spoon over cake.

Do Ahead: Cake can be made 2 days ahead. Cover and keep frozen.

Five Spice Chicken Thighs with Apples and Sweet Potatoes

five-spice-chicken

Serves 6

1 small fennel bulb with feathery stalks
3/4 pound sweet potatoes, peeled and cut into 1/4-in. slices
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon pepper, divided
1 medium red onion, cut lengthwise into 1/3-in.-wide slices
2 large firm-tart apples, such as Ida Red, Sierra Beauty, or Granny Smith, unpeeled, sliced into 1/4-in. wedges
6 bone-in, skin-on chicken thighs (2 3/4 lbs. total)
2 tablespoons margarine, melted
1 teaspoon honey
1 1/2 teaspoons Chinese five-spice
.Preheat oven to 425°. Cut off fennel stalks and reserve feathery leaves. Trim base of bulb and any tough outer layers. Halve bulb lengthwise, cut out core in a V, and cut bulb lengthwise into slim wedges.
Oil a large rimmed baking sheet and arrange sweet potatoes and fennel in a single layer. Sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Arrange onion and apples over potatoes and sprinkle with 1/4 tsp. each salt and pepper. Set chicken on top. In a small bowl, combine margarine, honey, five-spice, and remaining 1/2 tsp. salt. Brush onto chicken.
Roast 15 minutes, then tip pan and baste ingredients with juices. Continue to roast until chicken is nicely browned, 15 to 20 minutes more. Baste everything again and scatter reserved fennel leaves on top before serving.

Mustard Rosemary Glazed Salmon

custard-rosemary-glazed-chicken
Serves 4
3 tablespoons whole-grain mustard
1 ½ tablespoons honey
2 teaspoons finely chopped fresh rosemary
1 teaspoon toasted whole fennel seeds, crushed in a mortar and pestle, optional
4 6-oz. salmon fillets, skin on (or Arctic char)
Kosher salt and freshly ground black pepper
3 tablespoon unsalted butter or margarine
3 large leeks, white and light green parts only, thinly sliced
1/2 cup dry white wine

Position a rack in the center of the oven and heat the oven to 400°F. Line a small rimmed baking sheet with parchment.
In a small bowl, combine the mustard, honey, rosemary, and 1/2 tsp. of the fennel seeds. Place the fish skin side down on the prepared baking sheet, season with salt and pepper, and spread with the mustard mixture. Roast until the fish is just opaque in the center (check by poking into one piece with a paring knife), about 10 minutes.
Meanwhile, in a 12-inch skillet, melt 2 tablespoons of the butter/margarine over medium heat. Add the remaining 1/2 tsp. fennel seeds, leeks, and cook, stirring occasionally, until tender, adding 2 to 3 Tbs. of water if the pan becomes dry, about 15 minutes. Add the wine and simmer until nearly evaporated, about 2 minutes. remove the pan from the heat, fold in remaining 1 tablespoon butter/margarine, and season with salt and pepper. Serve the fish over the leeks.

Aryeh’s Kitchen

What a week! It started with an awesome event in Briarwood Queens with a fabulous group of women from Chabad who made me feel so welcome! And was followed by an incredible trip to Nashville. GKC secret….I’ve always wanted to go to Nashville and I’m obsessed with country music. At one point in my younger days I owned both green and pink Tony Lama cowboy boots, shhhh don’t tell anyone. I not only taught a class at the fantastic Chabad of Nashville, how cool is that?, but I also explored the history, music and eats in their “little bigtown”.
aryeh-logo
Top eats?! Aryeh’s Kitchen, the chicest kosher food truck, located on the gorgeous campus of Vanderbilt University. First I met Yosefa, the only female mashgiach I’ve ever met who jumped off that truck to give me a great Southern hello and a big hug. Next came chef and server with their Southern accents and even better food. Check out this menu,

aryeh-menu
aryeh-foodtruck

Bubby’s brisket with Vidalia onion marmalade (Southern style of course with a little smokiness), Naked Ox burger, and Nashville Taco Chicken. I had an amazing lunch and loved watching the swarms of students, all types, waiting for their Aryeh’s Kitchen fix. Caf cards (yup those Vanderbilt cafeteria cards work – Aryeh thought of everything), credit cards and cash, its all good there and they are fast with this yummo food. Who has time in Nashville for sit down fancy food, grab a burger at Aryeh’s and go listen to some awesome music, which by the way, starts at about 11 am everywhere, outside the pharmacy, in the bars, restaurants and on every corner. Talented…super talented musicians sharing the love and hoping for a little tip.

aryeh-food1
aryeh-food2

Go to Nashville, the music is incredible and now the eats are terrific too. Check out the website Aryehs.com for hours but usually all day and into the night while school is in session. 615 955 3344

Chabad of Nashville (Chabadnashville.com) has great guest accommodations and Shabbos meals for a very reasonable fee. Rates and availability are online or email them.

Giveaway: “Our Table” Cookbook By Renee Muller

gv-ourtable

“Our Table”, Renee Muller’s debut cookbook is absolutely stunning in presentation and reflects her European upbringing and culinary style with recipes that are fresh, simple and flavorful. Renee is no newcomer to the kosher cooking world – she’s a highly sought after food stylist and recipe columnist for years. GKC note…she did 10 of the pictures in my book, CELEBRATE, and I’m a BIG fan.

Originally from the prestine southern region of Switzerland’s Lake Lugano, Renee learned to cook in the Northern Italian tradition with both her grandmother and mother as her culinary mentors. She brought those skills and all her creativity to the United States and has created hundreds of unique and exquisite recipes for fans and clients. This book captures and easily explains some of her favorite recipes that bring family to Shabbos and holiday tables.

The recipes are, of course styled by Renee, and pictured just the way you would serve them, it’s one of my favorite parts, new, creative, elegant, and even rustic ways to present a salad or appetizer, a variety of meats and the homey look of some of those soups, yum, I could smell and taste them right off the page. It’s all there, appetizers, soups, salads, mains and show-stopper desserts. I can’t wait to try the Mint & Chocolate Hot Cookie Dessert.

She also provides some fantastic tips from her traditions, like adding a can of tomato sauce to certain soups. It adds a hint of acidity and richness that perfectly balances the ingredients for those recipes, totally new to me, and it worked so well in the Mushroom Barley Soup Done Right.

Something new too in this book, Renee includes an online link to some how-to videos for step-by-step instructions on certain recipes. Very helpful for the clearest instructions, especially for newer cooks.

I tried quite a few recipes including

Fall off the Bone Flanken (my kids would have eaten the bones too, they loved it!)
Silan, Lemon and Mustard Salmon (wonderfully easy weekday salmon)
Mushroom Barley Soup Done Right (Renee has got it on this one!)
Brownie Brittle (crunch, rich chocolate, need I say more, addictive)
Tasty Chocolate Cheese Muffins (I was intrigued by the balsamic vinegar in the batter, creates a great buttermilk type tang and richness to the cakey muffins with the scrumptious cheese filling)

“Our Table” is pretty enough to sit on the coffee table but practical enough that your copy will be too dirty from use and beloved to just leave it there. I’m enjoying cooking my way through it.

Try these sneak peak Rosh Hashanah recipes from the book
Apple and Honey Rosh Hashanah Muffins
Sweet and Tangy Spare Ribs

Congratulations Renee on this magnificent endeavor!
Buy it on Amazon
Available at local Jewish books stores, and from Artscroll.com

Submit to win one for your holiday cooking.
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Sweet and Tangy Spare Ribs

sweet-tangy-ribs
Recipe from OUR TABLE: TIME-TESTED RECIPES, MEMORABLE MEALS
By Renee Muller ▪ Artscroll/October 2016

Meat || Freezer Friendly || 4 entrée servings; 6 appetizer servings

A friend once called me, asking for a meat recipe. “It has to be amazingly good and incredibly easy,” she said. “I’m kidding,” she then added, but I knew she really wasn’t. And I had just the thing. Whenever I meet her husband, he makes sure to thank me, AGAIN, for “those awesome ribs.” Where does it say that great dishes have to be long, hard, and complicated?

about 8 (1-inch-thick) spare ribs, nicely marbled
2½ cups duck sauce
1 cup water
2 Tablespoons teriyaki sauce
5 garlic cloves, minced
1 teaspoon paprika
2 Tablespoons dried onion flakes
1 Tablespoon salt
black pepper, to taste

1. Preheat oven to 350°F. In a baking pan, arrange ribs in one layer. In a medium bowl, combine duck sauce, water, teriyaki sauce, garlic, paprika, onion flakes, salt, and pepper. Pour over ribs. Cover tightly with foil; bake for 3 hours.

2. Let ribs cool; then refrigerate overnight.

3. Preheat oven to 375°F (use the “roast” setting, if available). Remove congealed fat layer from the ribs. Roast, uncovered, spooning sauce over the ribs once or twice, until ribs are braised and glistening, about 20 minutes.

note
I like to cool the ribs in the middle of the cooking process so I can remove the fat layer, but it’s not a necessity. You can raise oven temperature, uncover meat, and proceed with the braising part immediately after the 3-hour slow roasting.

Apple and Honey Rosh Hashanah Muffins

apple-honey-muffins

Recipe from OUR TABLE: TIME-TESTED RECIPES, MEMORABLE MEALS
By Renee Muller ▪ Artscroll/October 2016

Dairy/Pareve || Freezer Friendly || about 48 muffins

At our house, Rosh Hashanah cannot happen without honey muffins. At least, that’s the way my kids see it. It’s a family project, and by now, a family tradition, too. This recipe was given to me by a relative in Israel who bakes them all the time and claims that no matter how many batches she bakes, there are never enough. She’s absolutely right. We once baked a quadruple batch of these (sans the apples) for a bake sale on our block and we were left without a crumb!

For the apples
2 Tablespoons butter OR margarine
4 Granny Smith apples, diced
4 Tablespoons sugar
1 teaspoon cinnamon

For the muffins
2 cups prepared tea, lukewarm
2 cups sugar
2 cups oil
2 cups honey
12 eggs
6 cups flour
2 Tablespoons baking powder
1 teaspoon baking soda
2 heaping Tablespoons cinnamon

Preheat oven to 350°F. Line a muffin pan with cupcake liners.

Prepare the apples: In a saucepan, melt butter over a medium-low flame. Add apples, sugar, and cinnamon; cook until apples are fragrant and soften a bit, about 15 minutes. Set aside to cool.

Prepare the muffins: In the bowl of a stand mixer, on medium speed, combine tea, sugar, oil, honey, and eggs. Mix until smooth. Reduce speed; gradually add flour, baking powder, baking soda, and cinnamon. Scrape down sides of bowl as needed.

Fill each muffin cup halfway with batter. (I like to use a cupcake pen for this; I find it very helpful.) Top with a teaspoon of prepared apples. Bake for 15-20 minutes, or until an inserted toothpick comes out almost dry with some moist crumbs attached.

note
The apples are optional; I find that some children prefer the muffins plain. We add the apple for Rosh Hashanah (very loudly singing, “Dip the apple in the hooooneeeyy” as we do so) but throughout the year, we bake them plain.

tip
I recently discovered an amazing gadget called “The Cupcake (or Muffin) Pen.” It really removes the whole messy aspect of filling cupcake pans with batter. Look for it in specialty equipment stores.

Back to School, Back to Snack Time and Super Easy Dinners

I’m back! Hi and thanks for those who wrote to me and said they missed their weekly GKC. I needed some R & R and spent more time than I’d like to admit, planning and preparing my son’s Bar Mitzvah (which was wonderful). I can’t believe school has started, my Rosh Hashanah testing is in full swing, and my classes are in full swing, where did the summer go? This week I’m in Briarwood, Queens, West Orange, NJ and then Nashville. Stay tuned for pics and feedback. Don’t forget to book your holiday classes or personal chef time asap, its getting very busy. Email me at ekurtz@gourmetkoshercooking.com for dates and rates.

In the meantime, here are a few must have recipes for back to school, back to snack time, and super easy dinners. This time of year its all about getting restarted, then thinking about the holidays…yes that’s coming soon!

Snack Time
Healthy Apple Sauce Muffins
Kale Chips
Lots of homemade Granola Bars, every variety

Easy Dinners
Super Fast Tandoori Weekday Chicken
Maple Dijon Chicken
Super Simple Lemony Roast Chicken
Easy Mirin Glazed Salmon
Easy Lemon Baked Sole with Breadcrumb Topping

Super Fast Tandoori Weekday Chicken

tandoori
REQUIRES marinating time, but super simple and delicious!
Serves 4 - 6

1 tablespoon fresh chopped garlic
1 tablespoon fresh chopped ginger
1 jalapeno, seeds removed, chopped
½ teaspoon kosher salt
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground turmeric
1 tablespoon tomato paste
½ cup Tofutti sour cream
1 chicken cut in 1/8’s or chicken pieces of your choice
1 tablespoon olive oil

In a blender or food processor, combine all ingredients except the chicken. Blend until smooth.

Slash each piece of chicken diagonally a few times, cutting through skin and a bit of the meat. Place chicken in re-sealable plastic bag and toss to coat marinade all over chicken. Marinate for a few hours or overnight.

Preheat oven to 375F. Place chicken on large baking sheet in a single layer. Drizzle with olive oil. Bake for 45 – 60 minutes or until internal temperature reaches 165F or the chicken is fully cooked through. Serve warm over basmati rice.

Alternatively, this can be prepared on a grill.

Granola – Basic Recipe and Tips

granola

Ingredients:
3 cups rolled oats – use regular rolled oats, they have the perfect chewy texture
¾ cup nuts AND seeds – be generous, use raw
½ cup oil of your choice – neutral, olive oil or coconut oil
½ cup liquid sweetener like maple syrup, less agave, or honey
1 teaspoon vanilla extract, cinnamon, and other spices you like plus extra treats like coconut any spicy flakes – it needs flavor!
Dash of kosher salt – it needs it

Directions:

Spread mixture on a parchment lined sheet pan and bake in a 350F oven until light brown and fragrant, 30 -35 minutes, stirring every 10 minutes. Cool

ADD CHOPPED DRIED Fruit (or chocolate chips) AFTER baking – this way it won’t get hard and stick to your teeth.

2016 Nine Days Meals and Ideas

nomeatchicken
The Nine Days are a difficult time for so many reasons. It seems so unimportant to fret over the lack of meat and chicken in our daily meals, but we all still worry about how to feed our families in a wholesome and delicious way when our easy go-to items are not options. Fret no further, help is here. Here’s what I’m thinking….

Fish Tacos
Grilled Tuna Skewers with Asian Sauce
Cedar Planked Salmon with Dill Sauce
Vegetarian Chili
Tuna Tartare

Of course…
Caramelized Onion and Boursin Cheese Pizza
Curstless Spinach and Mushroom Quiche
Pasta with Eggplant and Red Pepper
Add tuna or salmon to Greek Salad
Roasted Vegetables and Lentils with Aromatic Spices

Need more inspiration?

From fish, to pasta, to quiche, make this a week of new recipes, flavors, and adventure in the kitchen. Here are a few ideas and older posts that might help.
- Want to make pasta just right? Not sure what type or sauce works well together…try these pasta recipes and cooking tips
- Like Salmon? Try these salmon burgers, Poached Salmon, Teriyaki Salmon, or Dozens of other Salmon Recipes
- Tired of just salmon? Try Flounder with Lemon Caper Sauce, or Pretzel Crusted Fish,, Halibut in Puttanesca, Olive oil Poached Cod with Zucchini and Tomatoes or how about endless other fish recipes too
- A few personal favorites…Pan Seared Cod with Cilantro Vinaigrette and Creamed Corn, Sea Bass with Balsamic Reduction, Salmon with Apple Corn Curry Sauce
- Quiche?Try these quiches, or my preference, Mushroom and Spinach Frittata
- I don’t wait for the nine days to make the Caramelized Onion Boursin Cheese Pizza, and these pizza recipes are great ideas too.
- Nine Days wrap up from years past, recipes, tips, menus, and more

CORN Season!

A basket of sweet corn, three ears partially husked
Fresh local corn is super tasty, not starchy, subtly sweet, and in prime season. What’s great is that it’s available in almost every market and in every state.

Buy it
Buy it and eat it fresh, don’t store for more than two days if possible.
Leave it in the husks, resist pulling back the husk to check the kernals. Feel it and makes sure it feels firm all the way to the tip.
Store it in the refrigerator.
Choose ears that are heavy for their size and have pale golden silks.

Cook it – 3 options…
grilled-corn
Grill it: Heat a bbq to about 375°F. Remove silks, but keep husks in tact. Pull husks around corn. Place over medium to low heat for a nice smoky flavor. Cooking time will depend on the size of the ears. You can also grill it shucked over direct heat for great smoky char. It takes about 8 minutes total cooking time.

Cook it in a pot: Bring a large pot of salted water to a rapid boil. Add the husked corn, cover and remove the pot from the heat. Let stand until crisp-tender, about 5 minutes.

In the microwave: Microwave shucked corn, no more than 4 at a time, on high, for 2 minutes each ear. You can microwave them in the husks and silks, by the way, and after they are through cooking, the silks literally slide right off the corn, it just requires a little more cooking time.

Flavor it
Schmear corn with lots of fix-ins, pre or post cooking. Like herbs and butter mixtures, lime zest and juice and chili powder, mayonnaise and spices, shredded cheese, or even wrap it in pastrami.

Quick Tip Cutting
cutting-corn
Easiest and cleanest way to cut kernels off the cob.

Eat it Plain and Simple
Or use it in these delicious recipes:
Summer Corn and Tomato Salad
Chickpea, Corn and Dill Salad
Romaine Salad and Corn Salad with Avocado Dressing
Sweet Corn Salsa
Pastrami Corn and Red Pepper Saute
Fennel Red Pepper and Corn Salad
Pan Seared Cod with Cilantro Vinaigrette and Creamed Corn
Corn Soup with Imitation Crab or Smoked Salmon

POPS!!

popice

Best dessert for hot summer days? POPSICLES! Ice pops are super refreshing and so easy! Think frozen smoothies, juices, milkshakes, teas, or sodas. To make them, you first prepare your liquid mixture. I like to blend my favorite fruits with water, orange juice or milk or soda, and iced teas, or try a spiked version! Pour your mixture (or liquid beverage) into ice pop molds (read below). Finally, FREEZE them, and voile, done!

My favorite and the hands down best, ice pop mold is the Zoku Classic Pop Molds from William Sonoma, for $15. Classic or available in kid friendly shapes and colors, but all of these molds allow the pops to slip out of the silicone mold so easily, and without a hassle.

Try these popsicle recipes,

Mesa Grill Spice-Rubbed Steak

mesagrill
Recipe by Mesa Grill, Las Vegas

This rub works on just about any cut (in fact, it’s served on filet mignon at the restaurant Mesa Grill), and the pan-to-oven method is foolproof.

SERVINGS: 4 - 6

2 tablespoons ancho chile powder (or chili powder)
2 tablespoons finely ground coffee beans
5 teaspoons dark brown sugar
1 tablespoon hot smoked Spanish paprika
1½ teaspoons dried oregano
1½ teaspoons freshly ground black pepper
1½ teaspoons ground coriander
1½ teaspoons mustard powder
1/4 teaspoon finely ground red pepper flakes
1 teaspoon ground ginger
1 tablespoon kosher salt, plus more
3 pounds Hangar steaks, minute steaks, kosher filet mignon, any grilling steak
2 tablespoons vegetable oil

Mix ancho chile powder, ground coffee, brown sugar, paprika, dried oregano, pepper, coriander, mustard, crushed red pepper, ginger, and 1 tablespoon salt in a small bowl.

Season steaks with spice rub. Place on a wire rack set inside a rimmed baking sheet and chill uncovered 3–6 hours. Bring steaks to room temperature before cooking.

Preheat oven to 400°F. Heat oil in a large skillet over medium-high. Cook steaks 2 minutes or so on each side to create a nice crust. Transfer skillet to oven; cook steaks until an instant-read thermometer inserted into the thickest part registers 120° for medium-rare, about 5 minutes. Transfer steaks to a cutting board; let rest 10 minutes. Slice ½" thick.

Alternatively, heat a grill. Grill for approximately 3 minutes each side or until meat is cooked through. Allow meat to rest and then slice and serve.