Category Archives: Rosh Hashanah

Cinnamon, Challah, and Apple Toast Crumble

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photo by Chelsie Craig / styling by Claire Saffitz / Bon Appetit


Serves 10

This is a combination cobbler and bread pudding that is perfect for Rosh Hashannah dessert. It appears in this month’s Bon Appetit magazine and I’ve done just a small amount of editing to make it pareve and added a bit more spices. It comes out very pretty. Make sure to place something under the baking dish as some of the cooking juices may spill over.

10 tablespoons unsalted margarine, room temperature, plus more for pan
½ cup sugar
1½ teaspoon ground cinnamon
Pinch of fresh grated nutmeg AND a pinch of cloves
½ teaspoon ground cardamom (optional)
Pinch of kosher salt
2 lb. apples or pears (can be made with peaches, plums or blueberries)
1 teaspoon vanilla extract
1 loaf challah , sliced ½” thick (you’ll need 12–15)
Maple syrup and pareve vanilla ice cream (for serving)

Place a rack in middle of oven and preheat to 350°F. Grease a shallow 2-qt. baking dish. Mix sugar, cinnamon, nutmeg, cloves, and cardamom, and salt in a small bowl. Toss fruit, vanilla, and ¼ cup sugar mixture in a medium bowl; set aside.

Spread 10 tablespoons margarine in a thin layer across each slice of bread, working margarine all the way to the edges (you might have extra margarine, depending on the size of your slices). Generously sprinkle remaining sugar mixture over greased side of bread. Add any leftover sugar to reserved fruit. Fit about half of bread slices along bottom and up sides of prepared dish, placing sugared side down and overlapping slightly. Scatter reserved fruit over and top with remaining slices of bread, placing sugared side up and shingling to cover fruit. Place dish on a rimmed baking sheet and cover tightly with foil. Set a cast-iron skillet on top to weigh down; bake until juices are bubbling, 50–60 minutes.
Carefully remove dish from oven; remove skillet and foil. Bake, uncovered, until golden brown, 10–15 minutes more. Let cool 20 minutes.

Divide baked cinnamon toast among plates, top with a scoop of pareve ice cream, and drizzle with maple syrup.
Do Ahead: Dessert can be baked 1 day ahead. Let cool, then store tightly wrapped at room temperature. Reheat, uncovered, in a 300° oven.

Smoked Salmon Dip

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photo by science of cooking

Makes 1 cup
This is a wonderful kiddush dip or great served with challah.

½ cup finely diced red onion
¼ cup mayonnaise
½ teaspoon instant coffee granules
2 teaspoons honey
½ teaspoon sriracha sauce
¼ teaspoon garlic powder
1 teaspoon orange zest
4 ounces smoked salmon, cut into small dice
1 tablespoon finely chopped chives or dill

In a small bowl, whisk mayonnaise, instant coffee, honey, sriracha, garlic powder and orange zest. Fold in smoked salmon and dill. Chill and serve with crackers, challah or vegetables.

Sweet and Savory Honey Coated Chicken

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photo by little spice jar


Serves 6
This recipe includes a homemade super delicious harissa sauce which is made with roasted pepper, smoked paprika, garlic, and spices. Harissa is traditionally quite spicy.

In this version its milder for Rosh Hashanah. If you can buy a harissa sauce it makes this recipe incredibly easy. The combination of smoky harissa and honey makes this sweet and smoky and a bit spicy too, but it has wonderful contrasting flavor.

1 red pepper, fresh or ROASTED from a jar
2 teaspoons cumin
1 ¼ teaspoons ground coriander
4 cloves garlic
1 teaspoon cayenne pepper or sriracha
1 tablespoon smoked paprika
2 teaspoons kosher salt
¼ cup tomato paste
½ cup extra-virgin olive oil
2 ½ pounds boneless, skinless, chicken thighs or chicken pieces
¼ cup honey

For the Red Pepper Harissa:
Over a gas flame (or under the broiler), char the red pepper on all sides until skin is blackened. Transfer to a plastic bag, and seal the bag, let stand for 10 minutes. Peel, stem and seed the pepper (if using a roasted pepper from a jar, skip this step).

Place pepper in food processor. Add cumin, coriander, garlic, cayenne pepper, smoked paprika, salt, and tomato paste and puree until smooth. With motor running, drizzle in olive oil. This can be made and stored in the refrigerator for up to 2 weeks or frozen up to 3 months.

For the chicken:
In a large bowl, massage ½ cup red pepper harissa onto chicken, coating all sides.
Preheat oven to 375°F. Line a low-sided baking sheet with heavy-duty aluminum foil for easy cleanup. Place coated chicken on a low-sided baking sheet in a single layer. Bake for 35 minutes. Drizzle chicken generously with honey and bake an additional 10-15 minutes or until chicken reaches and internal temperature of 165°F, and is browned and
caramelized.
Serve warm with any pan juices.

Endive Salad with Apple Dressing and Roasted Nut Crumble

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Serves 4

⅓ cup apple juice
2 tablespoons white wine vinegar
¼ teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
2 teaspoons olive oil
½ teaspoon Kosher salt
5 endive, preferably purple
1 cup hearts of palm, sliced

Nut crumble
½ cup pistachios
3 tablespoons olive oil
2 teaspoons honey
1 teaspoon fresh lemon juice
¾ teaspoon kosher salt
¼ teaspoon fresh ground black pepper

For the dressing: Whisk apple juice, vinegar, lemon zest and juice, oil, salt and pepper until blended.

For the nut crumble: Preheat oven to 300°F. Toast pistachios on a large baking sheet for about 8 minutes. While hot toss iwth oil, honey, lemon juice, salt and pepper.

In a bowl, toss endive and hearts of palm with desired amount of dressing. Spoon nut crumble over salad and serve.

Apple Pound Cake with Caramel Glaze

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Serves 12

3 Gala apples or Granny Smith apples 
(1 1/2 pounds)—peeled, cored and sliced 1/2 inch thick

1 tablespoon Apple brandy or brandy
¾ teaspoon ground cinnamon

2 ¼ cups plus 2 tablespoons sugar

3 sticks unsalted margarine, at room temperature
1/4 teaspoon kosher salt

3 large eggs

3 cups all-purpose flour

1 tablespoon baking powder


Caramel Glaze
¼ cup sugar

2 tablespoons pareve whipping cream

2 tablespoons unsalted margarine

For the cake: In a large bowl, toss the apples with the brandy, cinnamon and 2 tablespoons of the sugar. Let stand for 30 minutes. 


Preheat the oven to 350°F. Grease a 9-inch springform pan with non-stick cooking spray. 


In an electric mixer, beat the 3 sticks of margarine with the remaining 2 1/4 cups of sugar and the salt until pale yellow and fluffy, about 3 minutes. Beat in the eggs one at a time until smooth. Using a wooden spoon, stir in the flour and baking powder until a thick, smooth batter forms. Fold in 
about 8 slices of the apple slices. Spread the batter in the prepared pan. 


Arrange the remaining apples in slightly overlapping concentric circles on the batter and drizzle on the juices. Bake for about 1 hour and 40 minutes, until a cake tester inserted in the center comes out clean.

Make the glaze In a small saucepan, combine the sugar with 2 tablespoons of water and bring to a simmer without stirring. Cook over moderate heat, swirling the pan, until an amber caramel forms, about 4 minutes. Carefully add the whipping cream and margarine (the mixture will sputter) and cook, whisking, until the caramel is smooth, about 2 minutes. 


Transfer the cake to a rack and let stand for 10 minutes. Unmold the cake and poke a few times with a toothpick or skewer. Brush the top with the glaze. Let cool slightly and serve warm or at room temperature. 


Asian Maple Glazed Turkey

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Serves 6

For the marinade
1 teaspoon kosher salt
2 tablespoons dark brown sugar
1/4 cup hoisin sauce
1/4 cup soy sauce
1/4 cup Scotch
1 tablespoons pure maple syrup
1 tablespoons minced garlic
1 tablespoons minced fresh ginger
1/4 teaspoon Chinese five-spice powder
1 (2 to 2-1/2 lb. total) turkey breast or turkey London broil

For the glaze
1/4 cup hoisin sauce
2 tablespoons pure maple syrup
1 tablespoons dark brown sugar
1 tablespoon Scotch
2 teaspoon toasted sesame oil
1 teaspoon minced fresh ginger
Thinly sliced scallions, for garnish

In a large ziplock bag, combine the salt and sugar with 4 cups cold water and stir until dissolved. Add the hoisin and soy sauces, the Scotch, maple syrup, garlic, ginger, and five-spice powder. Submerge the turkey in the brine, cover, and refrigerate for at least 6 hours and up to 12 hours.

Position a rack in the center of the oven and preheat to 375°F.

In a small saucepan, combine the hoisin sauce, maple syrup, sugar, Scotch, sesame oil, and ginger, and cook over medium-low heat, stirring occasionally, until the mixture comes to a boil. Remove from the heat.

Line a rimmed baking sheet with foil, Take the turkey out of the brine/marinade, shaking off any excess. Pat dry with paper towels, and place on the rack. Brush with about half of the glaze. roast for 30 minutes, brush with about half of the remaining glaze, and roast until the turkey registers 165°F on an instant-read thermometer, another 10 to 15 minutes. Transfer to a cutting board, cover loosely with foil, and let rest for 5 minutes. Slice and serve with the scallions.

Savory Pulled Beef Brisket Cowboy Style

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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

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apple-kugel-3

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

Ingredients
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 9×13 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, BlendsByOrly.com

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

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fall-butternut-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

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honeyginger-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

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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

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maple-almond-torte

Serves 10 – 12

Torte
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

Glaze
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.

Sticky Sweet and Spicy Pomegranate Chicken

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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

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tomato-barley

Serves 6

BARLEY
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

TOMATOES
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

DRESSING
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.

In a large bowl, whisk the maple syrup with the apple juice and vinegar. Season with salt. Add the green tomatoes, toss to coat and let stand at room temperature for at least 30 minutes, stirring occasionally

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

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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

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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

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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 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.

Cinnamon Swirl Vanilla Ice Cream Bars

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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 8×8″ 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 6×4 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

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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 9×5″ 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

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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

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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.

Pomegranate Chili Glazed Corned Beef

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corned-beef

Serves 10

Also sweet and savory. Pomegranate juice is both sweet and tart but the sugar adds sweetness and the chili powder gives it zesty flavor. Ancho chili powder has minimal spice so don’t worry this is not spicy at all. In fact I like to add a little more heat, and add in a teaspoon of sriracha sauce.

3 – 5 pounds corned beef
1 8-ounce bottle pomegranate juice
1 cup sugar
2 teaspoons ancho chili powder
1 teaspoon allspice

Preheat oven to 325F.

Remove corned beef from plastic packing and place on a large sheet of heavy duty aluminum foil. Retain seasonings and as much liquid as there is and include with the meat. Wrap the corned beef tightly with heavy duty aluminum foil so no steam can escape, and the meat is fully enclosed. Put wrapped meat on a shallow baking sheet (like a jelly roll pan) and place on the middle rack of an oven.

Bake for approx. 2-1/2 hours.

While corned beef is cooking, make the glaze. Place the pomegranate juice and sugar into a saucepan and cook over high heat until reduced by half. Lower heat and add in chili powder and allspice. Bring to a bubble and remove from heat.

Remove meat from foil and place in a large roasting pan, reserving a little of the cooking juice to keep it moist. With a sharp knife make diagonal slits on top of the meat. Pour the glaze over the corned beef and brush over the top to cover icorned bee with glaze.

Increase oven to 350F and roast uncovered for approximately 20-30 minutes. Remove from oven and let rest for 10-15 min. Then slice against the grain. This is best sliced very thin.

Pomegranate, Hearts of Palm and Jicama Salad

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pome-jicamasalad
Serves 8

Thank you Aviva, for sharing this delicious recipe with me so many years ago. I still make it every Rosh Hashanah.

Salad:
1-2 pomegranates seeded, about 1 cup
2 cans hearts of palm, sliced, about 3 cups total
1 small jicama, cubed
3 heads romaine lettuce shredded

Dressing:
1/2 onion
1 teaspoon dry mustard
1/2 cup sugar
4 teaspoons white vinegar or red wine vinegar
1 teaspoon kosher salt
1/2 cup extra-virgin olive oil
2 tablespoons poppy seeds

For the salad: Toss ingredients in a large bowl.

For the dressing: Puree onion, mustard, sugar, vinegar, and salt until blended and smooth. In a steady stream, pour in olive oil, blending as you pour, to emulsify dressing. Stir in poppy seeds.

Pour desired amount of dressing over salad. Toss and serve immediately.

DIY Pomegranate Molasses

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PomegranateMolasses

This ingredient is key to Middle Eastern cooking and unlike it’s name suggests is quite tart. It’s available around Rosh Hashanah in some markets but easy to make with pomegranate juice if you cannot find it.

Use it in
Pomegranate Marinated Lamb with Spices and Couscous
Cumin Scented Eggplant
Rosh Hashanah Sweet and Zesty Chicken

Pomegranate Molasses

4 cups pomegranate juice
½ cup sugar
3 tablespoons fresh lemon juice

Combine juice, sugar and lemon juice in a saucepan. Simmer, stirring to dissolve the sugar, then continue simmering until syrupy, about 50 minutes. Cool completely then store in a glass jar. If it thickens too much while cooling, just add a little water. It keeps well in the refrigerator for up to 6 months.

Rosh Hashanah Sweet and Zesty Chicken

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RH-sweetzesty-chicken
Serves 6 – 8

2 chickens cut in 1/8’s

Spice Rub

1 tablespoon cinnamon

1 tablespoon cayenne 

1 tablespoon onion powder

1 tablespoon garlic powder

3/4 tablespoon kosher salt

Sauce

1 cup orange juice

1/4 cup pomegranate molasses 

1/4 cup brown sugar

1/4 cup pureed and strained mango (or sweet fruit baby food)

1 tablespoon margarine

In a small bowl, mix ingredients for spice mixture. Place chicken in 2, 9″x13″ roasting pans and rub each piece down with the spice mixture. Marinate for 1 hour.

Preheat oven to 450°F. Bake for 35 minutes, flipping once during the cooking process. Roast an additional 10 minutes or until internal temperature reaches 165°F or chicken is cooked through. While chicken is cooking, prepare the sauce.

For the sauce: Combine all ingredients (except margarine) in a medium sauce pan over high heat, stirring occasionally. When the sauce is thick enough to coat the back of a spoon, add margarine and stir to combine. When chickens are removed from oven, remove them from the cooking juices and place on another baking sheet. Pour sauce over chicken, toss and serve.