Apples, Honey, Pomegranates! - Sensational Recipes for Rosh HaShanah
Apples, honey, pomegranates, carrots, leeks, and other symbolic foods grace our tables for Rosh Hashanah and give us the opportunity to make special blessings for the year. I like to create recipes that highlight and showcase some of those special foods in sensational holiday recipes. Try these showstoppers and enjoy your Yom Tov and may you have a sweet new year filled with blessing. Serves 10 – 12 Super simple and tasty. A make-ahead Yom Tov item! 1 tablespoon brown sugar 1 teaspoon honey 2 teaspoons margarine 2 teaspoons Dijon mustard 1 tablespoon soy sauce 1 tablespoon olive oil 2 teaspoons fresh ginger 1 whole salmon fillet, (2 ½ pounds, ¾ to 1 inch thick) 2 lemons, halved 1 teaspoon sugar Garnish with chives Preheat oven to 400° F or grill to medium heat. In a small saucepan, melt brown sugar, honey and margarine. Whisk in mustard, soy sauce, olive oil and ginger. Cool slightly. Place salmon skin side down on aluminum foil on a large baking sheet. Leave a foil border of ¼ to ½ inch. Coat salmon with honey mixture.Dip each lemon half in sugar. Place lemons around salmon. Bake salmon for 20 minutes or grill salmon indirectly over medium heat until edges begin to brown and inside is opaque, 15 to 25 minutes – depending on thickness of fish and desired degree of doneness. Serve salmon warm or at room temperature with caramelized lemons alongside. I like to squeeze the sweet lemons over the salmon before serving but they are a beautiful garnish too. Add chives for garnish. Serves 8 Tea is a super trendy flavor enhancer today. This is both sweet and savory and makes the house smell incredible while it cooks! ¼ cup extra-virgin olive oil 3 tablespoons crushed loose chai tea, from 6 – 7 tea bags 1 head roasted garlic ** 2 ½ teaspoons kosher salt ¾ teaspoon pepper 2 chickens, cut into 1/8’s 2 lemons, halved 2 tablespoons honey, divided 1 cup white wine, divided ¼ cup pomegranate seeds Fresh mint or 1 pomegranate quartered, for garnish Additional head roasted garlic, for garnish Preheat oven to 375° F. In a small bowl, mix olive oil, tea, roasted garlic pulp, salt and pepper. Stir well. Place chicken in a single layer, skin side up, in 2 baking pans. Rub the chai mixture all over the chicken pieces and under the skin. Place 2 lemon halves in each pan, snuggled between pieces of chicken. Roast in oven for 30 minutes. Carefully, remove chicken from oven. Drizzle each tray of chicken with 1 tablespoon of honey and pour ½ cup white wine around chicken. Return to oven and bake an additional 30 minutes or until browned and thickest part of breast registers an internal temperature of 165° F. Serve chicken on platter with pan juices. Squeeze caramelized lemons on top or serve alongside as garnish. Sprinkle with fresh mint, pomegranate seeds and place pomegranate quarters and additional head of garlic on platter as garnish. How to Roast Garlic 1 head garlic 1 to 2 tablespoons extra-virgin olive oil, as needed 1 teaspoon honey*** For Rosh Hashanah or for sweet roasted garlic Preheat oven to 400° F. Slice the top off the head of the garlic. Set the garlic on a large piece of aluminum foil. Drizzle oil and honey, if using, over the garlic, allowing the oil to cover the garlic completely. Wrap tightly with the foil and place directly on wire rack. Roast for 45 minutes, or until the garlic is softened. Remove from oven to cool, and then squeeze the roasted garlic from the skins. Serves 10 I often serve this as an appetizer in lettuce cups sprinkled with pomegranate seeds or with chunky mashed potatoes. Make sure you drizzle it with lots of extra sauce. 1/4 cup brown sugar 1 tablespoon chile powder 1 tablespoon paprika 2 teaspoons garlic powder 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon cayenne pepper 1 (5 pound) brisket 2 onions, sliced 1 cup beer 1 bottle good barbecue sauce ¾ cup pomegranate seeds To serve, butter lettuce, mashed potatoes, or basmati rice Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the brisket. Wrap in plastic wrap and refrigerate for several hours or preferably overnight. Preheat the oven to 300° F. Place onions in a large roasting pan. Put the brisket top of the onions. Cover tightly with foil and roast until fork-tender and falling apart, about 3 ½ - 4 ½ hours. Remove the brisket from the pan, discard cooking liquid and set it on a cutting board. When cool enough to handle, shred meat with two forks and return to roasting pan. Place beer and BBQ sauce in a medium pot on the stove over medium-high heat. Bring to a boil, then reduce heat to simmer (if too thick, add ½ cup hot water), and cook for 15 minutes or until sauce is thick and reduced a bit. Pour sauce over shredded meat. Rewarm covered. Serve with sauce in lettuce cups, on hamburger or slider buns, or over mashed potatoes or basmati rice. Sprinkle with pomegranate seeds. Make ahead: Make this a day or two ahead of time so that the flavors absorb completely. Also freezes well.
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