Fasting and Pre Yom Kippur Seuda

Best tips on fasting and Pre Yom Kippur Seuda, plus a few other recipe ideas

I may add one of these recipes to my menu
Cavatappi with Eggplant and Pine Nuts
Grilled Chicken and Romaine Salad with Tahini Lemon Dressing
Avocados Stuffed with Roasted Vegetable Salad
Cobb Salad with Sweet Roasted Onion Dressing
Apple Upside Down Cake
Stuffed Baked Apples

Index for Succot here, get cooking!
Lots of Rosh Hashanah recipes are perfect for Succot too, Rosh Hashanah recipes here
And of course, thousands of options in every section, General Index here

Savory Pulled Beef Brisket Cowboy Style

Serves 10

I got this recipe from one of my Nashville students. The combination of lots of pepper, seasoned salt, and coffee make a rich and savory pulled beef brisket. It can be made days ahead of time and rewarmed or frozen and defrosted in the refrigerator. This one is salty and peppery but scrumptious.

2 tablespoons kosher salt
1 tablespoon seasoned salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon ground thyme
1 teaspoon ground oregano
2 tablespoons dark brown sugar
One 6- to 8-pound beef brisket
4 parsnips, chopped in large pieces
4 cloves garlic, chopped
2 onions, sliced
One 28-ounce can diced tomatoes with their liquid
One 6-ounce can tomato paste
2 cups brewed coffee, cooled
Chopped fresh parsley, for serving

Combine the kosher salt, seasoned salt, onion powder, garlic powder, paprika, black pepper, cayenne, thyme and oregano in a bowl. Stir in the brown sugar. Rub the brisket with the dry rub, wrap in plastic TIGHTLY and refrigerate overnight.
When ready to cook, preheat the oven to 275 degrees F.
Put the brisket in a baking pan. Top with the parsnip, garlic, and onions. Pour over the tomatoes and tomato paste and stir, then add the coffee. Cover with foil and bake until the meat is very tender and shreds easily, 6 to 8 hours.
Remove the meat to a large cutting board and shred. Serve the shredded meat with the vegetables and juices. Garnish with chopped parsley.

Orly’s Gluten Free Apple Kugel



This apple kugel recipe is really meant to be a side dish, but I like to make it for dessert!  With only 6 ingredients and an apple corer, you can whip this dish up in just a few minutes.  Quick, easy and always a winner! Make this recipe with regular wheat flour or with Blends by Orly Gluten Free Sydney Blend.

Yields: 1 Apple Kugel

8 Granny Smith apples
1 cup Blends by Orly Sydney Blend (you can use regular wheat flour if not making gluten free)
1 cup white granulated sugar
1 cup canola or vegetable oil
3 large eggs
2 tsp vanilla

Preheat the oven to 350 degrees F.  Spray a 9x13 inch square or oval baking pan with non stick cooking oil. 
Peel and core 8 Granny Smith.  Slice apples thinly and line the surface of the pan with the apples.  

In a large bowl, combine Sydney Blend, white sugar, oil, eggs and vanilla. Mix together until you have an even and smooth batter with no lumps. Pour the batter evenly over the layer of apples to cover.  Sprinkle a light layer of cinnamon sugar on top.  
Bake kugel on the center oven rack for about 50 minutes until the edges are lightly golden brown and a toothpick inserted into the center comes out clean.  For added richness when served as dessert, add a scoop of vanilla ice cream or dollop of whipped cream.

Recipe by Orly Gottesman,

orlyOrly Gottesman discovered her passion for baking while living in Paris. She apprenticed for a French pastry chef at a patisserie in the 5th Arrondissement. Orly received her formal training at Le Cordon Bleu in Sydney, Australia. She pioneered an independent study on gluten free product development and her research was published in the student curriculum. She was then hired to develop a line of gluten free favorite pastries and breads under the brand "Orly the Baker" for Chompies, an iconic restaurant chain in Phoenix, Arizona. Orly spent over three years developing and perfecting a range of gluten free flour blends and recipes. Her innovation is motivated by her culinary discoveries during her travels around the globe.

Orly's mission is to allow people on a gluten free diet to make any recipe without sacrificing taste, texture and quality. Blends by Orly, her line of five uniquely formulated gluten-free flours has been received with enthusiasm as a long-sought solution for the gluten-free consumer. Her drive to make delicious gluten free products is inspired by her husband, a wold class foodie, who was diagnosed with celiac disease. Orly has a B.S from NYU and is a trained vocalist and pianist.

Flavors of Fall Butternut Squash and Corn Soup


Serves 10

1 (3 lb.) butternut squash,
1 ½ teaspoon kosher salt, divided
1 tablespoon honey
½ cup margarine or oil
3 medium onions, chopped
10 cloves garlic
2 tablespoons chopped fresh sage leaves, or 2 teaspoons dried sage
5 medium carrots, chopped
2 quarts chicken or vegetable stock
½ teaspoon paprika or smoked paprika
½ teaspoon fresh ground black pepper
¼ teaspoon nutmeg
3 cups uncooked corn kernels (from about 4 ears of corn)
½ cup tofutti sour cream, optional
2 tablespoons flat leaf parsley, chopped
Optional: Sriracha or Spicy mayonnaise

Preheat oven to 375F. Cut squash lengthwise in half, and clean out seeds and strings. Score flesh with a knife in a criss-cross pattern and place on baking sheet and drizzle with ½ teaspoon salt and honey. Roast until tender, about 1 ½ hours, basting with juices occasionally. Cool.

Heat margarine or oil in a large pot over medium heat, cook onions and garlic for 20 – 25 minutes or until golden brown. Add sage and carrots and cook, stirring for 5 more minutes.

Scrape butternut squash flesh into onion mixture and add 1 ½ quarts of stock. Bring to a boil over high heat, cover and reduce heat to simmer and cook until carrots are tender, about 30 minutes.

With an immersion blender, puree soup. Add remaining 1 teaspoon salt, paprika, pepper and nutmeg. Add corn and stir and cook until tender, about 5 minutes. Thin with more stock if necessary.

Serve warm or at room temperature, with a dollop of tofutti sour cream and parsley. Optional garnish for a little heat, add a drizzle of sriracha sauce or spicy mayonnaise.

Honey Ginger Apple Chicken

Serves 8

1 shallot, finely sliced
¾ cup apple cider
½ cup honey, maple syrup or silan
1 tablespoon finely grated fresh ginger
1 tablespoon apple cider vinegar
1 teaspoon chopped fresh thyme, or ½ teaspoon dried thyme, plus fresh sprigs
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper or to taste
8 pieces bone-in chicken
3 apples, pears, peeled, cored and quartered

In a medium bowl, whisk shallot, cider, honey, ginger, vinegar, thyme, salt, and pepper. Place chicken in a large resealable bag. Pour marinade into bag, seal it, and refrigerate for 12 – 24 hours, turning or mixing if possible every few hours.

Preheat oven to 400F. Remove chicken from marinade and place skin side up on large baking sheet in a single layer. Tuck apples and thyme sprigs among chicken pieces. Pour marinade over top. Bake, basting occasionally, about 1 hour or until chicken is cooked through and toasty brown on top.

Serve chicken with apples and sauce spooned on top.

Rosh Hashanah Quinoa Salad

Serve warm or at room temperature

Serves 8

¼ cup extra virgin olive oil, divided
1 small red onion, diced
3 cups water
1 1/2 cups quinoa
1 teaspoon kosher salt
¼ cup pure maple syrup
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon orange zest
½ teaspoon freshly ground black pepper
1 cup chopped apples
½ cup craisins or pomegranate seeds
Garnish: Chopped parsley

In a 4 quart saucepan, heat 1 tablespoon oil. Add onion and cook until soft and lightly browned. Add water, quinoa and salt and bring to a boil. Cover and reduce heat to simmer and cook until liquid is absorbed, about 13 – 15 minutes.

In a large bowl, whisk maple syrup, vinegar, mustard, zest, pepper and the remaining 3 tablespoons oil.

Add hot quinoa (so that it absorbs the dressing), and stir to coat. Add apples and craisins. Garnish with chopped parsley.

Maple Apple Almond Torte


Serves 10 – 12

1 cup raw almonds
1 cup all purpose flour
½ cup white whole wheat flour (or use regular all purpose)
1 teaspoon baking soda
½ teaspoon salt
2 eggs
1 cup pure maple syrup
8 tablespoons unsalted margarine, melted and cooled
2 large baking apples, like Granny Smith, peeled and diced

1 cup confectioners’ sugar, sifted
3 tablespoons pure maple syrup or honey
1 teaspoon apple cider vinegar
½ teaspoon ground cinnamon

Preheat oven 350F. Coat a 9-inch spring form pan with non-stick cooking spray.

In a food processor, process nuts for 20 – 30 seconds, until finely ground. Add flours, baking soda, and salt and pulse to combine.

In a large bowl, beat eggs and syrup until smooth. Gradually beat in margarine. Stir in almond mixture followed by apples. Transfer to prepared pan and bake for 44 minutes, until torte springs back when lightly touched and a toothpick inserted into the center comes out with moist crumbs. Cool.

Make glaze: In small bowl, stir confectioners’ sugar, maple syrup, vinegar and cinnamon.

To serve: Run a knife along edge of pan. Remove sides and spread glaze over torte.

New 2016 Rosh Hashanah Recipes

Rosh Hashanah menus should of course include some wonderfully familiar flavors of the holiday like pomegranate, sweet honey, and apples. I like to combine these with other trendy and fall seasonal foods that together make a scrumptious memorable meal. Below, find some new favorites of mine that will definitely be appearing on my Yom Tov table. Chag Sameach!

Flavors of Fall Butternut Squash and Corn Soup
Tomato Cumin Soup

Mustard Rosemary Glazed Salmon

Honey Ginger Apple Chicken
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”

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

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

Sticky Sweet and Spicy Pomegranate 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 6

2 tablespoons canola oil
1/4 cup finely chopped shallots
1 celery rib, finely chopped
1 1/4 cups pearled barley (8 ounces)
2 garlic cloves, crushed
2 bay leaves
1 cup apple juice
2 1/2 cups water
Kosher salt

1 pound cherry tomatoes, halved
1/4 cup extra-virgin olive oil
1/4 cup honey
2 garlic cloves, minced
Kosher salt
3 tablespoons pure maple syrup
3 tablespoons apple juice
3 tablespoons apple cider vinegar
8 ounces heirloom or yellow tomatoes, coarsely chopped

2 tablespoons apple cider vinegar
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons apple juice
1 tablespoon honey
1/2 teaspoon finely grated lemon zest
1 tablespoon chopped tarragon, plus leaves for garnish
Kosher salt

COOK THE BARLEY In a saucepan, heat the oil. Add the shallots and celery and cook over moderate heat, stirring, until softened, about 5 minutes. Stir in the barley, garlic and bay leaves. Add the apple juice and water and season with salt. Bring to a simmer; cover and cook over low heat until the water is absorbed and the barley is tender, 45 minutes. Let barley cool and dry. Discard the bay leaves.

PREPARE THE TOMATOES Preheat the oven to 425°F. On a rimmed baking sheet, toss the cherry tomatoes with the oil, honey and garlic. Season with salt. Roast for 20 minutes, stirring, until soft and caramelized. Transfer the baking sheet to a rack.

MAKE THE DRESSING In a bowl, whisk the vinegar, oil, apple juice, honey, lemon zest and chopped tarragon. Add the barley and toss. Season with salt. Spoon into shallow bowls and top with the roasted cherry tomatoes and marinated heirloom tomatoes. Garnish with tarragon leaves and serve.

Honey Sweetened Blackened Carrots

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
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


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

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 or whole grain mustard
1/4 cup mayonnaise
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, mayonnaise 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

Makes 6

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

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


With some GKC modifications, this recipe was one of my favorite Bon Appetit summer chilled desserts.
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


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


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

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”.
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,


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.

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

Chabad of Nashville ( 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


“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

Submit to win one for your holiday cooking.
1. Subscribe.
2. If you are already a subscriber, send us a comment. We love to hear your thoughts and ideas.
3. Follow me on instagram Gourmet Kosher, and like the post and tag two friends for double entry
Enter by October 5, 12 a.m.

Sweet and Tangy Spare Ribs

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.

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


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.

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.

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.