Category Archives: Rosh Hashanah

Traditional Honey Cake or Muffins

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traditional-honey-cake
Serves 12-16

4 large eggs, at room temperature
1 cup canola or safflower oil, at room temperature

1 cup strong black coffee, at room temperature (

½ cup orange juice, freshly squeezed and strained (about 2 large oranges) 

¼ cup whiskey 

1 tablespoon plus 1 teaspoon pure vanilla extract

1 ¼ cups superfine sugar 

½ cup dark brown sugar, firmly packed 

3½ cups all-purpose flour

1 tablespoon plus 1 teaspoon baking powder

¾ teaspoon baking soda 

½ teaspoon fine sea salt 

1 tablespoon unsweetened cocoa powder
4 teaspoons ground cinnamon 

½ teaspoon ground ginger 

1/8 teaspoon ground cloves 

1 cup honey

Preheat the oven to 350 degrees F; set an oven rack in the lower third of the oven. Grease a 10-inch tube fan. Or 2 12-cup muffin pan.

In a large bowl, whisk the eggs, oil, coffee, orange juice, whiskey and vanilla until lightly combined. Add the superfine sugar and brown sugar, and whisk until dissolved into the liquid mixture.

In a small bowl, sift flour, baking powder, baking soda, sea salt, cocoa powder, cinnamon, ginger and cloves. In the bowl of a stand mixer fitted with the whisk, mix the egg mixture and sugars, then add the sifted dry ingredients and stir until moistened. Add the honey. Turn mixer to high and mix for 1 minute. The batter will have the consistency of a thick soup. Using a silicone spatula, scrape the batter into the prepared pan and set it on the stacked baking sheets.
Bake for 45 minutes (or 22 – 26 minutes for muffins). For even baking, rotate the pan halfway around. Lower the temperature to 325 F and bake for an additional 25 to 35 minutes, or until a wooden skewer inserted between the tube and the sides comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
Let the cake cool in the pan on a wire rack for 20 minutes. Gently run a knife around the sides of pan before removing.
Invert the cake onto a wire rack that has been lightly coated with nonstick cooking spray. Remove the bottom and center tube, and peel off the parchment. Re-invert the cake onto a serving plate or cake carrier.
Let the cake cool for 2 to 3 hours, or until cool.

Store airtight: room temperature, 3 days; refrigerated, 7 days; frozen, 2 months.

*Orange juice, coffee or water can be substituted for the whiskey or rye.

Honey Pecan Streusel Cake

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honey-pecan-streusel
From our friends at joyofkosher.com
Yields two loaves of cake

Cake Ingredients
1 1/2 cups honey
1 cup hot strong tea
3 1/2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 small orange, with peel, cut in quarters and seeds removed
1 cup white sugar
3 eggs
3/4 cup vegetable oil
Streusel Ingredients
1/2 cup all-purpose flour
1/4 cup brown sugar
2 teaspoons ground cinnamon
2 tablespoons margarine, softened
1/2 cup chopped pecans
Preheat oven to 350 degrees F. Mix the honey and tea together and set aside to cool.
Combine the flour, baking powder, baking soda, cinnamon and nutmeg, and set aside.
In a food processor, blend the entire orange. Add the sugar and eggs and process until well mixed. Transfer to an electric mixer, add oil and beat well. Alternately add the flour mixture and cooled honey-tea mixture, beginning and ending with the dry ingredients.
Mix together all of the streusel ingredients until crumbly.
Pour the batter in to two well greased loaf pans lined with parchment paper. Sprinkle on the streusel and bake for 1 hour; a toothpick should come out of the cakes clean. Let cool for 30 minutes before transferring to a wire rack to cool completely.

Chocolate- Cinnamon “Babkallah”

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choc-cinnamon-babkallah
Original recipe by bonappetit.com, adapted by GKC
Serves 12

Dough
½ cup soymilk or non-dairy milk
1 ¼-oz. envelope active dry yeast
4 large egg yolks
1 teaspoon vanilla extract
½ cup (1 stick) unsalted margarine, melted, cooled, plus more
⅓ cup granulated sugar
1 teaspoon kosher salt
3 cups all-purpose flour, plus more

Filling And Assembly
6 ounces bittersweet chocolate, finely chopped
⅓ cup (packed) light brown sugar
1½ teaspoons ground cinnamon
All-purpose flour (for surface)
¼ cup (½ stick) unsalted margarine, room temperature
1 large egg yolk
Granulated sugar (for sprinkling)
Dough
Heat soymilk in a small saucepan until warm. Transfer to a large bowl and whisk in yeast; let sit until foamy, 5–10 minutes.
Whisk in egg yolks, vanilla, and ½ cup margarine. Add sugar, salt, and 3 cups flour; mix until a shaggy dough forms. Knead dough on a lightly floured surface until supple, smooth, and no longer shiny, 5–10 minutes.
Transfer to a large greased bowl. Cover and let sit in a warm place until doubled in size, 1½–2½ hours.

Filling And Assembly
Mix chocolate, brown sugar, and cinnamon in a small bowl.
Turn out dough onto a lightly floured surface; divide into three portions. Shape each into a 12”-long rope. Roll out each rope to a 12×6” rectangle about ⅛” thick. Brush with butter and top with chocolate mixture, pressing gently. Roll up to form a log; pinch seam to seal.
Place logs, seam side down, side by side on a parchment-lined baking sheet. Pinch logs together at one end; braid, then pinch ends together and tuck under. Cover loosely and let sit in a warm place until 1½ times larger, 1–2 hours.
Preheat oven to 350°. Beat egg yolk with 1 Tbsp. water in a small bowl. Brush dough with egg wash; sprinkle with granulated sugar. Bake until top is golden brown and “Babkallah” sounds hollow when bottom is tapped, 35–45 minutes. Let cool on a wire rack.

Caponata with Pine Nuts

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caponata-with-pinenuts
As a dip, side dish, or topping for chicken, meat or fish, this is super flavorful and a great enhancement to any dish.
Serves 6

2 eggplants (about 2 pounds total), cut into ¾-inch pieces
2 tablespoons kosher salt, plus more
1 small fennel bulb, cut into ¾-inch pieces
3 tablespoons vegetable oil
¼ cup pine nuts, toasted
¼ cup olive oil
1 medium red onion, thinly sliced
2 jalapeno chiles, seeds and membrane removed, thinly sliced
2 garlic cloves, thinly sliced
¼ teaspoon paprika
1 cup crushed tomatoes
½ cup red wine vinegar
3 tablespoons sugar
¼ cup sweetened dried cranberries

Combine eggplants, fennel, and vegetable oil in a large heavy pot set over high heat and cook, stirring occasionally, until eggplants are golden brown and fennel is soft, 20–25 minutes. Transfer vegetables to paper towels to drain; let cool slightly.

Heat olive oil in a large skillet over medium. Cook onion, chiles, and garlic, stirring occasionally, until tender but not browned, 6–8 minutes. Stir in paprika and cook until fragrant, about 1 minute. Add tomatoes, vinegar, and sugar; bring to a boil, stirring to dissolve sugar. Add nuts, cranberries, and eggplant mixture. Toss until heated through and glazed; season with salt. Let cool; serve with bread, vegetables, as a dip, or side dish or atop chicken, meat or fish.

Leeks with Tomato Vinaigrette

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Serves 4

4 medium leeks (1 1/4 pounds), white and light green parts only,
halved lengthwise
1 large tomato
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Kosher salt
Pepper
In a large saucepan, bring 2 cups of water to a boil over high heat. Add the leeks to the pan cut side down, cover and reduce the heat to low. Cook until the leeks are tender when pierced with a paring knife, about 15 minutes. Transfer the leeks to a paper towel–lined plate to drain, then arrange cut side up on a platter.
Meanwhile, bring a small saucepan of water to a boil. Fill a medium bowl with ice and water. Using a sharp paring knife, mark an X on the bottom of the tomato. Add it to the saucepan and blanch just until the skin starts to peel, about 30 seconds. Transfer the tomato to the ice bath to cool. Peel, halve and seed the tomato; cut it into 1/4-inch dice.

In a small bowl, toss the tomato with the olive oil, vinegar, mustard and Worcestershire sauce and season with salt and pepper. Spoon the tomato dressing over the leeks and serve.

Mustard Chicken with Seasoned Crispy Crumbs

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mustard-chicken-crumb
Serves 4

1/2 cup Dijon mustard
1/4 cup dry white wine
4 teaspoons olive oil
2 teaspoons Worcestershire sauce
2 lb. small boneless, skinless chicken thighs (about 8 to 10), trimmed
2 tablespoons margarine
3/4 cup panko
3 large garlic cloves, minced
1/4 teaspoon cayenne; more to taste
Kosher salt and freshly ground black pepper

Combine the mustard, wine, oil, and Worcestershire in a 9×13-inch baking dish. Add the chicken, turn to coat well, and set aside for 15 minutes.
Meanwhile, in a 10-inch skillet, heat the margarine over medium-low heat. Add the panko and cook, stirring, until light golden, about 4 minutes. Add the garlic and cook until the crumbs are golden brown, about 1 minute more. Season with the cayenne, 1/2 tsp. salt, and 1/4 tsp. pepper. Set aside to cool.
Heat a grill pan over medium-high heat. Lay the thighs flat on the grill and cook, turning once, until just cooked through, about 5 minutes per side. Transfer to a large platter and let rest for a few minutes. Sprinkle crumbs over the chicken, and serve.

Sweet and Savory Oven Ribs

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oven-ribs-better
From smittenkitchen.com
Serves 6 to 8

5-pounds beef ribs
1/2 cup packed dark brown sugar

2 tablespoons paprika (sweet, hot or smoked, whichever variety you prefer)

3 tablespoons chili powder

1 tablespoon onion powder

1 ¼ tablespoons kosher salt
Chipotle powder or ground red pepper (cayenne) to taste

½ teaspoon ground black
To finish: 2 teaspoons cider vinegar
Heat oven to 200°F. In a medium bowl, combine all of the spices and seasonings. On a piece of heavy-duty aluminum foil large enough to wrap around your ribs, place rack of ribs, meatier side up. Sprinkle half of spice rub over rack, patting it on generously, including the sides. Carefully — it can help have a second person hold the foil down while you lift the rack — flip the rack of ribs back onto the foil so that they’re now meatier side down. Pat on remaining rub. Tightly fold the foil to seal packets.
Set a metal rack (a cookie cooling sheet works well here) over a baking sheet and place foil-wrapped ribs on top. Bake for 4 hours, then reduce temperature to 175°F for 2 more hours, or until a fork easily penetrates the meat.
Open packet of ribs very carefully and pour accumulated juices into a saucepan. I find this easiest with one person lifting/tilting ribs packet and the other one snipping a corner and making sure the juices only go where you want them to. Bring the saucepan to a full boil and reduce the mixture until it becomes thicker, syrupy and will coat a spoon — usually by at least half. Stir in vinegar. This is the “barbecue sauce” for those that like it on their ribs; it will be fairly salty and I always warn people to use it judiciously.
Meanwhile, cut the ribs apart and spread them on a serving tray. For extra caramelization, you can spread them back on their baking sheet (sans rack) and run them under the broiler for a couple minutes.
Serve ribs with sauce on the side.

Five-Minute Marinated Skirt Steak

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five-min-skirt-steak
Serves 4

1 cup packed light or dark brown sugar
1/4 cup balsamic vinegar
2 tablespoons Worcestershire sauce
3 medium cloves garlic, coarsely chopped
2 tablespoons coarsely chopped fresh rosemary
1-1/2 lb. skirt steak, trimmed of excess surface fat, soaked and rinsed in cold water for at least 20 minutes
Ground black pepper

Combine the sugar, vinegar, Worcestershire, garlic, and rosemary in a baking dish or zip-top bag large enough to hold the steak. Add the steak and turn to coat. Let sit at room temperature for at least 5 minutes and up to an hour.
Prepare a high (500°F to 600°F) charcoal or gas grill fire. Take the steak out of the marinade and season both sides with pepper. Cut into smaller pieces to make grilling more manageable, if you like.
Grill, flipping once, until grill marks form on both sides and cooked to your liking, about 3 minutes per side for medium rare (135°F). Transfer to a cutting board and let rest for 5 minutes. Slice against the grain and serve.

Apple, Beet and Walnut Salad with Lemon-Miso Vinaigrette

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Original recipe by food and wine magazine, adapted by GKC
Serves 6 to 8

For the vinaigrette
2 tablespoons rice vinegar
2 tablespoons fresh lemon juice
1 tablespoons Dijon mustard
1 tablespoons finely chopped shallot
1 teaspoon garlic, mashed to a paste
2 tablespoons white miso
1/2 cup plus 2 tablespoons canola or grapeseed oil
1/2 teaspoon Asian hot sauce, such as Sriracha (optional)

For the salad
1 lb. trimmed medium beets
Kosher salt and freshly ground black pepper
8 oz. arugula or mixed baby greens (8 packed cups)
2 crisp apples, such as Gala, Crispin, or Granny Smith, thinly sliced (about 4 cups)
1/2 cup walnuts, toasted and chopped

2 tablespoons chopped fresh dill

Make the dressing
In a small bowl, whisk the rice vinegar, lemon juice, mustard, shallot, and garlic; let sit for 3 to 4 minutes. Whisk in the miso, and then slowly whisk in the oil until emulsified. Stir in the hot sauce, if using.
Make the salad
In a 2- to 3-quart pot, simmer the beets in water to cover until crisp-tender, 20 to 25 minutes. Drain and set aside until cool enough to handle, and then peel. Halve and thinly slice. Arrange on a platter or salad plates and lightly season with salt and pepper.
In a large bowl, combine the arugula and apples, and season with salt and pepper. Toss with 1/2 cup of the vinaigrette.
Mound the greens and apples on top of the beets, sprinkle with the walnuts and dill, and serve.
Make Ahead Tips
The dressing will keep for 1 week, refrigerated.

Steak Salad with Horseradish Dressing

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steak-salad-w-horseradish
Serves 6

Horseradish Dressing
½ cup Tofutti sour cream
3 tablespoon prepared white or red horseradish
1 tablespoon chopped fresh chives
1 teaspoon honey
1 teaspoon red wine vinegar
Kosher salt and freshly ground black pepper

Steak Salad
2 tablespoon olive oil, divided
1 1-lb. grilling steak, hangar steak, or skirt steak
Kosher salt and freshly ground black pepper
12 ounces fingerling potatoes, thinly sliced
½ English hothouse cucumber, thinly sliced
6 radishes, cut into thin wedges
2 cups greens (such as arugula or torn Bibb lettuce leaves)

For the dressing: Whisk Tofutti sour cream, horseradish, chives, honey, and vinegar in a small bowl; season with salt and pepper.

For the steak: Heat 1 tablespoon oil in large skillet, oer medium high heat .Season steak with salt and pepper. Cook for 5 – 8 minutes or until desired doneness. Let steak rest 10 minutes. While steak rests, wipe out skillet and heat remaining 1 tablespoon oil over medium-high heat. Add potatoes, season with salt, and cook, tossing occasionally, until tender, 8–10 minutes.
Slice steak and serve with horseradish dressing, potatoes, cucumber, radishes, and lettuce.

Fennel and Carrot Soup

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fennel-carrot-soup
Original recipe by Bonappetit.com, adapted by GKC
Serves 6

6 tablespoons margarine, divided
1 large fennel bulb, thinly sliced
1 small onion, thinly sliced
2 carrots, peeled, chopped
1 small Yukon Gold potato, peeled, halved
2 sprigs thyme
1 bay leaf
Kosher salt and freshly ground black pepper
4 cups vegetable broth
¼ cup coarsely chopped roasted chestnuts from a jar
¼ cup Tofutti sour cream
1 tablespoon pure maple syrup

Heat 4 tablespoons margarine in a large heavy pot over medium heat. Add fennel, onion, carrots, potato, thyme, and bay leaf; season with salt and pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally and reducing heat if needed, until vegetables are soft but not browned and have released their moisture, 45–60 minutes (this will give them deep flavor).
Add broth, bring to a boil, and season with salt and pepper. Reduce heat and simmer until potato is falling apart, 8–10 minutes. Let cool slightly. Remove herbs.
Working in batches, purée in a blender until smooth. Strain into a clean pot; season with salt and pepper.
Heat remaining 2 tablespoons margarine in a small saucepan over medium. Add chestnuts and cook, stirring often, until it is browned and chestnuts are toasted, about 4 minutes.
Mix Tofutti sour cream and maple syrup in a small bowl.

Serve soup topped with maple cream and chestnuts.

Do Ahead: Soup can be made 3 days ahead. Cover and chill.

Crispy Herb Roasted Chicken

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crispy-herb-roasted-chicken
Serves 4

1 (3 -4 pound) whole chicken, or pieces
¾ stick (6 tablespoons) margarine, room temperature (use Earthbalance margarine sticks which are compressed canola oil)
Zest and juice of 1 orange
3 gloves garlic, minced
1 teaspoon onion powder
1 teaspoon garlic powder
1 ½ teaspoons Kosher salt
½ – 1 teaspoon ground black pepper
2 – 3 tablesooons fresh herbs of your choice, basil, oregano, chives, tarragon, sage, dill, parsley, etc.)
1 teaspoon Dijon mustard (for Passover use Passover mustard)
2 tablespoons honey

Place chicken in large roasting pan.
Preheat oven to 375 degrees.

In a small bowl, mix margarine, orange zest(reserve juice for later), garlic, onion powder, garlic powder, salt, pepper, herbs, and Dijon mustard until blended. With your fingers, gently separate skin from chicken, leaving the skin on the pieces/whole chicken but allowing space to coat the top of the chicken meat. Use half of the herb mixture and spread under the chicken skin, coating all the chicken. Use the other half on top of the chicken skin, coating all the skin with herb mixture. Drizzle the orange juice and honey over the chicken.

Cook for 1 hour to 1 hour and 15 minutes, or until chicken is golden brown and cooked through. Internal temperature should be 165 degrees. For chicken pieces, 1 hour should be enough.

Maple Dijon Chicken

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Serves 8 servings

2 chickens, cut in 1/8’s
1 teaspoon kosher salt
½ teaspoon black pepper
2/3 cup pure maple syrup
2/3 cup orange juice
4 tablespoons Dijon mustard (for Passover use 2 tablespoons Passover mustard)
3 tablespoons olive oil
1-1/2 teaspoons dried thyme or rosemary

Preheat oven to 400 degrees. Place chickens in two low-sided roasting pans. Sprinkle with salt and pepper.

In a small saucepan, whisk together maple syrup, orange juice, mustard, oil, and thyme or rosemary. Simmer over medium heat until slightly thickened, about 5 minutes. Pour evenly over chicken.

Roast chicken, basting occasionally, for about 50 minutes or until juices run clear, or an internal thermometer registers 170 degrees.

Serve with pan juices.

Super Simple Lemony Roast Chicken

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lemony-roasted-chicken
Serves 4

½ loaf stale challah, torn into pieces (for Passover use 2 lbs. baby red potatoes cut in half)
4 shallots, quartered
2 lemons, quartered
6 cloves garlic, each cut in half
¼ cup olive oil
1 chicken, cut in 1/8’s
Kosher salt and pepper to taste
¼ cup parsley, chopped

Preheat oven to 400 degrees.

On a baking sheet, toss bread, shallots, lemons, and garlic. Place chicken pieces on top. Drizzle everything with olive oil and generously sprinkle with salt, pepper and paprika.

Roast in oven for 50 minutes. Serve warm with pan juices and lemons squeezed on top.

Asian Chicken Meatballs

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asian-chicken-meatball
Serves 5

1 pound ground chicken
½ cup breadcrumbs
½ cup minced scallions
3 tablespoons minced ginger
1 egg
2 cloves garlic, minced
2 teaspoons toasted sesame oil
2 teaspoon soy sauce
¼ teaspoon Kosher salt
Sauce: Store bought Chili-Garlic, Duck, or Peanut Sauce

Preheat oven to 450 degrees.

In a large bowl, gently mix all ingredients together. With your hands, gently form into 1 ½-inch balls and arrange on a parchment lined baking sheet in one layer. Spray meatballs with non-stick cooking spray or brush with canola oil.

Bake for 13 minutes. Serve with store-bought Asian-Chili sauce or Peanut Sauce.

Homemade Applesauce and Roasted Cinnamon Ice Cream

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Salted-Caramel-Sundaes
Serves 8

Homemade applesauce or store-bought
2 cups heavy cream, or pareve whipping cream
2 cup half and half, or non-dairy milk, soymilk, coconut milk or almond milk
¾ cup sugar
2 teaspoons roasted cinnamon or cinnamon
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla extract

Mix cream, half-and-half (or pareve equivalents), sugar, roasted cinnamon and salt in medium saucepan. Bring to simmer on medium heat. Beat eggs in medium bowl. Gradually add 1 cup of the hot cream mixture, whisking until well blended. Gradually whisk this mixture back into the remaining cream mixture in the saucepan. Cook and stir on medium-low heat 2 to 3 minutes or until mixture thickens and coats the back of a spoon. Strain custard into medium metal bowl. Stir in vanilla.

Place bowl over ice water bath. Stir custard occasionally until cooled.
Refrigerate at least 3 hours or until well chilled. Pour into an ice cream maker. Freeze according to manufacturer’s directions. Alternatively, freeze for 45 minutes. Puree with an immersion blender and re-freeze for 45 minutes. Repeat with immersion blender and freeze again. Repeat 2 more times. Freeze until ready to serve.

Warm applesauce and serve with cinnamon ice cream.

Romaine and Corn Salad with Avocado Dressing

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romaine-salad

Serves 6
2-1/2 cups fresh corn kernels (from 3 to 4 large ears)
1/4 cup olive oil
3 tablespoons fresh lemon juice
2 teaspoons honey
1/2 teaspoon minced garlic
1/2 Hass avocado, peeled and cut into 1/4-inch dice
Kosher salt
Pepper
Three 6- to 8-ounce romaine hearts, torn into bite-size pieces
1/2 cup very thinly sliced red onion

Preheat the broiler. Spread the corn kernels on a large rimmed baking sheet. Broil 6 inches from the heat for about 
5 minutes, until lightly charred. Let the 
corn kernels cool completely.
In a medium bowl, whisk the olive oil with the lemon juice, honey and garlic. Add the avocado and, using a fork, lightly smash it against the side of the bowl and mix it in to form a chunky dressing. Season with salt and pepper.

In a large bowl, toss the cooled corn with the romaine pieces, and the sliced onion. Add the dressing, season with salt and pepper and toss well. Serve immediately.

Sweet and Spicy Roast Chicken

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sweet-n-spicy-chicken
By Melissa Clark from the New York Times

1 lemon, plus 3 tablespoons freshly squeezed lemon juice
2 ½ teaspoons kosher salt, more for pot
3 tablespoons freshly squeezed orange juice
4 tablespoons olive oil
1 ½ tablespoons whole grain mustard
3 tablespoons honey
1 bay leaf
½ to 1 teaspoon crushed red pepper flakes, to taste
Black pepper, to taste
1 4-pound chicken, cut into 8 pieces
3 cups sliced carrots (1/4-inch thick)
1 onion, halved and thinly sliced
⅔ cup sliced dates
1 tablespoon fresh thyme leaves
¼ cup chopped cilantro or parsley, for garnish
2 scallions, thinly sliced, for garnish
¼ cup chopped toasted pistachio nuts, for garnish, optional

1. Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.

2. In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.

3. Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.

4. Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.
Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts.

Roasted Pomegranate and Sage Chicken

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Serves 4, can be doubled

1 whole chicken, cut in 1/8’s
2 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon kosher salt
1/4 cup fresh sage, finely chopped, plus extra leaves for stuffing or 3 teaspoons dried sage
16 ounces (2 cups) pure pomegranate juice
1 cup chicken broth
1 teaspoon black pepper
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
Pomegranate seeds for garnish

Preheat oven to 400 degrees.
In a small bowl, mix olive oil with garlic, sage and salt.
Rub mixture evenly, all over chicken, making sure to get most of it under the skin.

Place chicken in a small roasting pan or baking dish. Add broth and 2 tablespoons pomegranate juice into the bottom of the roasting pan. Roast for about 1 hour to 1 hour and 15 minutes, basting chicken with the juices from the bottom of the pan every 30 minutes.

While chicken is roasting, pour remaining pomegranate juice in a small saucepan. Stir in pepper, balsamic vinegar and sugar and bring to a boil. Reduce heat to medium, and simmer until juice is reduced to a syrup, about 15-20 minutes.

Remove chicken from oven and pour ¾ of the glaze over the chicken. If the glaze has hardened, heat it over low heat until fluid. Pour remaining glaze over chicken, just before serving, and garnish with pomegranate seeds.

Roasted Apples and Parsnips

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roastedapples-parsnip
Serves 4, can be doubled

1-1/2 pounds parsnips, trimmed, cored, and cut into 1-inch pieces
2 Granny Smith apples, trimmed, cored, and cut into 1-inch pieces
2 tablespoons olive oil
1/2 teaspoon smoked paprika
Kosher salt
1 tablespoons balsamic vinegar
1 tablespoon chopped fresh dill or 2 teaspoons dried

Heat oven to 425°F. Toss the parsnips and apples with the oil, paprika, and 1-1/2 teaspoon kosher salt.
Roast the vegetables in the oven until tender and browned, about 25 minutes.
Toss with the vinegar and dill.
Can be made a day ahead of time and reheated before serving.

Italian Roasted Beet Salad

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roastedbeetsalad
Serves 4, can be doubled

2 pounds fresh beets
2 sprigs fresh rosemary
3 tablespoons olive oil
¾ cup balsamic vinegar
1 teaspoon kosher salt
¼ teaspoon black pepper
1/3 cup golden raisins
½ cup cherry tomatoes, halved
2 tablespoons pine nuts or almonds, toasted, optional
2 cups fresh kale, sliced thin

Preheat oven to 450 degrees. With heavy-duty aluminum foil, completely wrap beets, rosemary, and 1 tablespoon of the olive oil in an aluminum package. Seal with another piece of foil to prevent dripping in the oven. Place on a small roasting pan and bake in oven for about 55 minutes, or until beets are tender. Carefully open package to release steam, and cool completely. With a paper towel, remove beet skin and then cut into wedges. Discard rosemary.

Pour balsamic vinegar into small saucepan and bring to boil. Reduce heat, and simmer, uncovered, for about 10 minutes or until vinegar is reduced to about ¼ cup. It will thicken as it cools. Whisk in remaining 2 tablespoons olive oil, salt and pepper.

Place kale on a large serving platter. Scatter beets, raisins, tomatoes, and nuts on top of kale. Drizzle salad with dressing. Toss and serve.

Sweet Apple and Orange Soy Glazed Short Ribs

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sweet-apple-orang-shortribs
Serves 4, can be doubled
Grill and Baked Versions below

½ apple (skin on), cored, chopped
6 garlic cloves, peeled, crushed
½ cup orange marmalade
2 tablespoons light brown sugar
2 tablespoons toasted sesame oil
2 tablespoons toasted sesame seeds
1 tablespoon dry white wine
1½ teaspoon freshly ground black pepper
½ cup soy sauce
2 pounds ¼”-thick cross-cut bone-in beef short ribs (flanken style)
Vegetable oil (for grilling)

Pulse apple, garlic, marmalade, brown sugar, sesame oil, sesame seeds, white wine, and pepper in a food processor or blender until garlic and apple are finely chopped.

Transfer to a large dish and mix in soy sauce. Add ribs and turn to coat. Let sit, massaging meat and turning occasionally, at least 10 minutes.

For Grill: Prepare grill for medium-high heat; oil grate with vegetable oil. Remove ribs from marinade and grill, turning once, until lightly charred and cooked through, about 2 minutes per side for medium-rare.
For Oven Baked: Preheat oven to 350 degrees. Cover ribs and marinade. Bake for 1 ½ hours covered. Serve with sauce.

Can be frozen.

Super Luscious Apple Cake

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luscious-applecake
Serves 10

Crust
Nonstick vegetable oil spray
1 cup (2 sticks) plus 2 tablespoons unsalted margarine, room temperature
1 cup sugar
1/4 teaspoon kosher salt
1 large egg, beaten to blend
2 tablespoons pareve whipping cream
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour

Filling
4 large eggs
1 cup sugar
1 cup (2 sticks) unsalted margarine
1 vanilla bean, split lengthwise
1/2 cup flour
1/2 teaspoon kosher salt
3 firm, Granny Smith apples, peeled, cored, cut crosswise into 1/4-inch-thick rings
Pareve whipped cream

CRUST
Coat tart pan with nonstick spray. Using an electric mixer or stand mixer fitted with a paddle, mix margarine, sugar, and salt until pale and creamy, about 2 minutes.

Add egg, cream, and vanilla. Mix until smooth. Add flour all at once and beat until dough almost comes together. Turn dough out onto a work surface. Knead until dough just comes together, 4-5 times. Divide dough in half; form each half into a smooth ball. Flatten into disks and wrap each disk tightly in plastic. Chill 1 disk overnight; freeze second disk for another use.

Roll out chilled dough disk between two sheets of plastic wrap, lifting and adjusting plastic as needed, until 1/8-inch thick and 2-inch wider than tart pan. Transfer dough in plastic wrap to a baking sheet and refrigerate until firm enough to handle, about 30 minutes.

Remove top piece of plastic from dough. Invert dough into tart pan; press onto bottom and up sides. If dough is soft, chill until firm enough for remaining sheet of plastic to be removed. Trim edges of dough (patch up any holes or tears with extra dough). Chill until firm, about 1 hour.

Preheat oven to 350°. Line dough with parchment paper or heavy-duty foil, leaving a 1-inch-2-inch overhang. Fill paper with dried beans or pie weights. Bake tart shell just until dough has dried and does not look wet in any spots, about 20 minutes. (If center still looks wet, bake crust without weights until dried and opaque, a few minutes longer.)

FILLING AND ASSEMBLY

Whisk eggs and sugar in a medium bowl just to blend. Place margarine in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Let cool for 10 minutes; remove bean. Slowly whisk brown butter into egg mixture; whisk in flour and salt.

Line tart shell with apples. Pour filling over (if using rectangular pan, you may have 1/2 cup excess filling). Bake until apples are deep golden brown and filling is puffed, cracked, and set in center, 70-80 minutes.

Let tart cool in pan on a wire rack, about 2 hours. Remove pan sides. Serve warm or at room temperature with whipped cream.

Spiced Bundt Cake with Apple Caramel Drizzle

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Serves 10 – 12

Caramel Sauce
1 cup sugar
pinch of cream of tartar
¼ cup fresh apple cider
¼ cup pareve whipping cream
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
¼ teaspoon kosher salt

Cake
Nonstick vegetable oil spray
1¼ cups (2½ sticks) unsalted margarine
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
2⅓ cups all-purpose flour
1¼ cups slivered almonds
2 teaspoons baking powder
2 teaspoons kosher salt
1½ teaspoon freshly grated nutmeg
1½ teaspoon ground cinnamon
1 teaspoon ground allspice
¾ teaspoon ground ginger
½ teaspoon freshly ground black pepper
½ teaspoon ground cloves
1 cup (packed) dark brown sugar
1 cup sugar
¾ cup powdered sugar plus more for dusting
1 teaspoon finely grated lemon zest
3 large eggs
5 large egg yolks
1 cup pareve soy milk or non-dairy creamer

Caramel sauce
Combine sugar, cream of tartar, and ¼ cup water in a medium saucepan over medium heat, stirring until sugar dissolves. Cook, without stirring and occasionally swirling pan for even cooking, until mixture turns a dark amber color. Remove from heat; slowly add apple cider, pareve cream, vinegar, vanilla, and salt (mixture will bubble vigorously), whisking to combine. Return pan to medium heat and bring to a vigorous boil. Reduce heat to a simmer and cook, stirring to dissolve any caramel bits, for 1 minute. Remove from heat and let cool. Set aside. Caramel sauce can be made 1 week ahead. Cover and chill. Rewarm slightly before using.

Cake
Arrange a rack in middle of oven and preheat to 350°. Generously coat Bundt pan with nonstick spray. Place margarine in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Carefully remove vanilla bean; pour brown butter into a medium bowl and chill until slightly firm, about 45 minutes.

Pulse flour and almonds in a food processor until almonds are finely ground. Transfer to a large bowl. Whisk in baking powder and next 7 ingredients; set aside.

Using an electric mixer on medium speed, beat brown butter, brown sugar, sugar, and ¾ cup powdered sugar in a large bowl, frequently scraping down sides and bottom of bowl and beaters, until light and fluffy, about 5 minutes. Mix in lemon zest. Add eggs and yolks one at a time, beating to blend between additions; beat mixture until fluffy, about 3 minutes.

Reduce speed to low. Add half of dry ingredients; mix until almost blended. Add soymilk and mix until almost blended. Add remaining dry ingredients; mix until batter is blended and smooth. Scrape into prepared pan. Tap pan gently on counter to even out.

Bake until a tester inserted near the center of cake comes out clean and cake is dark golden brown and has begun pulling from sides of pan, 65–70 minutes.

Transfer pan to a wire rack. Let cake cool in pan for 25 minutes. Invert cake onto rack and let cool completely, about 1 hour. Cake can be made 2 days ahead. Store airtight at room temperature.

Dust cake lightly with powdered sugar. Drizzle caramel sauce over cake, allowing it to drip down sides and into grooves and crevices. Serve remaining sauce alongside.

Cauliflower, Pear and Fennel Soup

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Serves 4 – 6
Can be doubled

2 ounces (4 tablespoons) unsalted margarine or canola oil
3 medium leeks, white and light-green parts only, sliced 1/8 inch thick (about 3 cups), rinsed well
1 small fennel bulb, trimmed and chopped (about 1-1/2 cups)
1 medium parsnip, peeled and chopped (about 1/2 cup)
Kosher salt and freshly ground black pepper
3/4 cup pear juice
7 cups chicken broth or water
1 small head cauliflower (about 1-1/2 lb.), chopped into 1/2-inch pieces (about 5 cups)
1 large ripe pear, peeled, cored, and chopped (about 1-1/2 cups)
1 tablespoon chopped fresh tarragon; more for garnish
1/2 cup soymilk or non-dairy milk; more for garnish
1 teaspoon fresh lemon juice

Melt the margarine in a 4-quart saucepan over medium heat. Add the leeks, fennel, parsnip, 1 tsp. salt, and 1/2 tsp. pepper, and cook, stirring occasionally, until soft, 5 to 8 minutes.
Add the pear juice, and simmer, stirring occasionally, until the liquid is reduced to a syrup, 6 to 8 minutes. Add the broth and bring to a boil. Add the cauliflower, pear, 1 tsp. salt, and 1/2 tsp. pepper. Turn the heat down to medium low, partially cover, and cook until the cauliflower is very soft, about 40 minutes. Stir in the tarragon.
With an immersion blender purée the soup. Stir in the soymilk, and reheat. Stir in the lemon juice and season to taste with salt and pepper. Serve topped with a thin swirl of non-dairy cream and a sprinkle of tarragon.