Ap­ples, Honey, Pomegranates! - Sen­sa­tional Recipes for Rosh HaShanah

The Jewish Voice - - KOSHER RECIPES -

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.

Chai tea and roasted gar­lic spiced chicken

Honey, di­jon and soy glazed sal­mon

Pulled BBQ beef brisket

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