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| Rosh
Hashanah Recipes |
Apple Meringue - pareve
2 pounds granny smith apples or any tart apple
1 cup sugar or less
1 tablespoon honey
1/2 cup water
1/2 vanilla bean or liquid vanilla
2 cloves
1/2 teaspoon cinnamon
1 pinch nutmeg
1/2 cup raisins
2 tablespoons Grand Marnier or Cognac
Italian meringue:
1 cup sugar
1/4 cup water
4 egg whites
Peel, core and slice apples, not too thin. Make a syrup
with the water and the sugar. Add the spices, apples and
raisins. Cook covered until tender, but still hold their
shape. Add the liqueur and the honey. Place in a baking. |
Apple-Walnut Torte
1 egg, beaten slightly
3/4 cup sugar
1 cup sliced apples, peeled and cored
1 teaspoon baking powder
1/2 cup flour
Pinch salt
1/4 teaspoon vanilla
1/4 cup chopped walnuts
Combine beaten egg with sugar and apples. Stir in the remaining
ingredients and pour into a 9-inch greased pie tin.
Bake at 350 degrees for 25 minutes. Serve warm or room temperature.
Serves 6. |
Honey Blueberry Cake
2 sticks unsalted butter or margerine
1/4 cup sugar
1 1/4 cups of honey
4 large eggs, slightly beaten
2 TBS fresh squeezed lemon juice
1 tsp finely chopped lemon zest
3 cups flour
2 tsp baking powder
1/2 tsp ground mace
1/2 tsp salt
2 cups fresh blueberries
Combine butter, sugar and 1 cup honey in electric mixer. Beat on
medium high speed until light and fluffy. add beaten eggs,1 TBS lemon
juice and the lemon zest. Mix until smooth.
Reduce to low speed and add flour, baking powder, mace and salt. Stir
in blueberries.
Spread batter in greased and floured bundt pan. Bake in preheated oven 350 degrees (or the Jewish temperature) for 55
minutes or until cake tests done.
Cool on rack for 15 minutes and then unmold. Heat the remaining 1/2 cup honey and 1 TBS lemon jucie until warm.
Brush glaze over tip and sides of cake. Let cool to room temp. |
HONEY-ORANGE GLAZE:
1/2 cup orange juice, strained
1/2 cup honey
Combine orange juice and honey in saucepan. Cook over low heat, stirring
once or twice, until honey is completely dissolved, about 3 minutes. Let
cool. Spoon over cooled orange cake. Yield: About 1 cup. |
Chicken, Herb Crusted - meat
1 whole head garlic, cloves separated and peeled
1 cup loosely packed fresh cilantro leaves
1 cup loosely packed fresh parsley leaves
1 cup loosely packed fresh basil leaves
1/3 cup loosely packed fresh mint leaves
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
1/4 cup brown sugar
2 pounds Granny Smith apples (approx. 5 apples)
8 pounds chicken cut into serving pieces
(chicken breasts with skin on and bone-in recommended)
Put the garlic cloves in the food processor and mince. Add
the herbs and pulse the machine, stopping to scrape down the
sides until the herbs begin to form into a ball.
Make the marinade: Combine the vinegar, oil, and brown sugar
in a bowl and whisk until emulsified. Peel and core the apples and cut each into eight wedges.
Lay the apples along the bottom of a pan large enough to
hold the chicken in a single layer. Lay the chicken pieces, skin side up, over the apples and
prick each piece in a couple of places with a fork. Using
your hands, pat the herb mixture over the chicken, forming a
crust. Pour the marinade very, very slowly over the chicken,
taking care not to dislodge the herb crust. Cover the pan with foil and marinate overnight.
Preheat the oven to 375 degrees. Bake the chicken for 1 hour, basting occasionally, until
chicken is cooked through. |
Chicken with Apples and Cider - meat
4 whole chicken breasts, skinless but bone-in
2 cups apple cider
flour to coat chicken
1 tablespoon ground ginger
2 teaspoons ground cinnamon
salt and freshly ground pepper to taste
2 tablespoons honey
1/3 cup brandy
3 apples, cored, peel-on, and cut into slices
The day before, place chicken pieces in a non-reactive shallow
container. Pour cider over the chicken. Cover the chicken and marinate
overnight in the refrigerator. The next day, remove the chicken from the marinate. Reserve the
marinade. Combine the flour, ginger, cinnamon and salt and pepper. Coat the
chicken with the seasoned flour, shaking off the excess. Place the
coated chicken pieces in a 13" x 9" baking dish. Bake, uncovered, for
40 minutes. At the 30 minute point in the baking process, combine the reserved
marinade, the brandy, the honey and the apple slices in a medium
saucepan. Bring to a boil and simmer for 10 minutes. Pour the mixture
over the chicken and continue cooking for 25 additional minutes. Baste
with the pan juices during this time.
Serves 6. |
Fish Fillet on a Bed of Leeks - dairy
1 Fish fillet per person -- Pref Sole
2 large leeks
1 cup cream
1/2 bottle dry white wine
salt, pepper
3 oz butter
Bring water,1 cup white wine, salt and pepper to a boil.
Meanwhile wash the leeks , discarding the green parts.
Slice them as finely as possible and wash again.
Melt the butter and add the leeks let cook over low heat for a few
minutes or until wilted.Add the wine, reduce the heat even
furthe rand continue cooking the leeks, stirring often until they almost
form a paste. Add the cream salt and pepperand reduce some more ovr very
low heat. Now poach the fish fillets in the simmering waterfor a few minutes.(the
author poaches 3 to 4) While the fish cooks, place some of the leek cream on
individual plates. Carefully remove the fish fillets from the water (using
spatulas) and place them on top of the cream. Decorate with parsley,
chopped tomatoes(peeled and seeded) |
UPSIDE-DOWN APPLE WALNUT PIE
Serves 8
1 (14-by-14-inch) sheet parchment paper
canola oil spray
Apple filling:
5 large or 5 medium Granny Smith apples (about 2-1/2 pounds)
3/4 cup granulated sugar
3 Tbs. all-purpose flour
2 tsp. ground cinnamon
Praline:
4 Tbs. butter or pareve margarine
3/4 cup packed light brown sugar
3/4 cup chopped walnuts
Pastry:
3 cups all-purpose flour
1/2 tsp. salt
1 cup shortening
7 to 8 Tbs. cold water
4 (14-by-14-inch) sheets wax paper
Place rack in center of oven and preheat to 400 degrees.
Trace the bottom of a 9-inch metal pie pan onto the parchment paper. Cut out
the circle. Spray the bottom and sides of the pie pan with canola oil. Place
the circle of parchment paper in the pan bottom. Cut out strips that are 1-1/4
inches wide from the remaining parchment paper and use them to line the sides
of the pie pan. Spray the parchment-paper lining with canola oil.
For filling: Peel, quarter and core the apples. Cut into 3/4-inch slices.
Place in a large bowl. Add granulated sugar, flour and cinnamon, and toss well
to coat. Set aside.
For praline: In a small saucepan over moderate heat, melt the butter. Add
brown sugar and cook, stirring until melted, about 3 minutes. Stir in nuts.
Remove from the heat.
For pastry: In a food processor fitted with the metal blade or a large bowl,
mix flour and salt. Add shortening and pulse or cut in with a pastry blender
or 2 knives until the lumps are reduced to the size of peas. Add 7 Tbs. of
water and pulse or mix with a fork until mixture holds together and is
thoroughly moistened. If needed, add the extra water, 1 tsp. at a time. Remove
to a floured board, pat into a ball and divide in half. Place 1 piece between
2 sheets of wax paper, flatten with hands and roll into a 12-inch circle.
Repeat with second piece of dough.
To assemble: Spread praline over parchment paper in pie pan. Top with pastry
crust. Pour the apple filling with its juices into the crust, mounding in the
center. Press down firmly. Place top crust over apples. Trim edges, leaving a
3/4-inch border. Fold top and bottom crusts together and flute. Cut a 1-inch
circle out of the center of the pastry.
To bake: Place on a baking sheet (not a cushioned one) and bake for 15
minutes. Reduce oven temperature to 325 degrees and bake for 1 hour more. Pie
will be pale, but edges will be slightly golden. Remove from oven and cool
completely. Refrigerate overnight, covered with foil.
To invert: Heat a large skillet or griddle over moderately high heat for 2
minutes. Place pie in skillet or on griddle and heat for 1 to 2 minutes, or
until the bottom is hot. Invert onto ovenproof serving platter and peel off
parchment paper. Pie can be held for several hours at room temperature or
refrigerated. To serve warm, bake at 350 degrees for 5 to 10 minutes. Serve
with ice cream, if desired. |
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