New
Recipes for the New Year
Sweet and delicious menu ideas
for Yom Tov and for all year around.
It’s a wonderful time of year to include the
sweet flavors of Rosh Hashanah. Apples, honey, fruits, and
cinnamon are aromas and tastes that are warm and perfect for the fall in
addition to Rosh Hashanah. These are just a few of the menu additions I’m
including at my table. The ribs freeze well, the aroma from the rice smells
like it’s going to be a sweet New Year, and the dessert is both adult and kid
friendly and definitely more fun than any apple cake. The honey cookies are the
best I’ve had and they make a very large amount so they are perfect to send
over to a friend too.
Photo by
A Little Bit of Baking
Serves 5
It’s best to braise short ribs a day (or at
least several hours) ahead of serving. First, this allows you to chill the
sauce so it can be defatted thoroughly. Also, the flavors only get better with
time. To reheat, arrange the meat snugly in a baking dish with sauce, cover
with foil, and warm in the oven.
- 4-1/2 to 5
lb. short ribs
- 3
tablespoons vegetable oil or coconut oil, divided
- 2
teaspoons kosher salt
- 1 teaspoon
ground black pepper
- 1 cup
diced carrots
- 1 cup
diced onions
- 1 cup
coarsely chopped dried figs
- 1
tablespoon finely chopped fresh ginger
- 1
tablespoon chopped fresh garlic
- 2 whole
star anise
- 2 whole
cinnamon sticks
- 1 cup dry
red wine
- 1 cup
canned crushed tomatoes
- 1 cup chicken
broth
- 1/4 cup
lower-sodium soy sauce
- 2
tablespoons chopped fresh parsley
- 2
tablespoons chopped fresh mint
- 3
tablespoons pomegranate seeds, optional
Position a rack in the center of the oven and
heat the oven to 325°F. In an 8-quart Dutch oven, heat 2 tablespoons of the oil
over medium heat. Season the ribs with salt and pepper and add half of the ribs
to the pot (or as many as will fit without overlap), and cook, until nicely
browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter
and repeat with the remaining ribs.
Pour off all but a thin layer of fat from the
pan. Add the remaining 1 tablespoon oil and heat until simmering. Add carrots
and onions to the pan. Cook, stirring and scraping up any browned bits on the
bottom of the pan, until soft and lightly browned, 6 to 8 minutes. Add the
figs, ginger, garlic, star anise, and cinnamon sticks, and stir until fully
coated. Cook for a minute or two, then add 1/2 cup of the red wine into the pot
and cook, stirring to scrape up any browned bits on the bottom of the pot, then
bring to a boil and reduce until the liquid is reduced to about 2 tablespoons,
about 1 minute.
Transfer all the ribs (and any juices that have
accumulated) back into the pot. Pour the tomatoes, chicken broth, soy sauce,
remaining 1/2 cup of red wine, and 1 cup water over the ribs, arrange the ribs
as evenly as possible.
Bring the liquid to a simmer, cover, and put
the pot in the oven. Cook, turning the ribs with tongs about every 40 minutes,
until they are fork tender, about 2 ½ hours. Season to taste with salt and
pepper if needed.
Serve the ribs with the sauce spooned over.
Sprinkle with parsley, mint, and pomegranate seeds.
SEARED
COD WITH BALSAMIC, POMEGRANATE, AND LEEK JAM
Serves 8
This is a wonderful Yom Tov fish because it
incorporates some of the traditional flavors of the holiday, including
pomegranate and honey. Although this makes for a nice first course, its
showstopper appearance and great taste make it a main course in my home. It can
be made a day ahead of time and rewarmed or served at room temperature. Do not
freeze prepared fish, as the defrosting process changes the taste and texture.
Frozen fish can be used, just defrost in the refrigerator, rinse, and pat dry
before cooking.
- 5
tablespoons extra-virgin olive oil, divided
- 3 medium
leeks, dark green tops removed and discarded, white part halved, and
thinly sliced
- 1 ½
teaspoons kosher salt, divided
- ¾ teaspoon
black pepper, divided
- ½ cup
balsamic vinegar
- ¼ cup red
wine
- 3
tablespoons pomegranate juice
- 3 teaspoons
honey
- 8
(4-ounce) cod fillets
- 1 teaspoon
onion powder
- 1 teaspoon
paprika
- ½ teaspoon
kosher salt
- ¼ teaspoon
fresh ground black pepper
- ¼ cup
pomegranate seeds
Preheat the oven to 400°F.
In a large skillet, heat 3 tablespoons oil over
medium heat. Add leeks, ½ teaspoon salt, and ¼ teaspoon black pepper and brown
for 12 minutes, until lightly golden. Add balsamic vinegar, red wine,
pomegranate juice and honey and bring to a boil and cook until syrupy and
thickened, about 12 minutes. Remove from heat.
In a separate cast iron skillet, heat remaining
2 tablespoons of oil. Sprinkle cod with onion powder, paprika, remaining 1
teaspoon salt and ½ teaspoon black pepper. Sear cod, top side down, for 3
minutes, until slightly browned. Gently flip fish over, add ½ of leek mixture
to the skillet and place in the oven to finish cooking, about 6-8 minutes.
To serve, transfer fish and onion mixture onto
a platter. Top with remaining leek mixture and sprinkle with pomegranate seeds.
Alternatively, cod can be cooked in a 400°F
oven for 12-14 minutes. Make the balsamic pomegranate jam as instructed and
serve over fish with a sprinkle of pomegranate seeds.
OVEN
ROASTED HONEY GLAZED CARROTS
Photo by
Healthy Fitness Meals
Serves 5
There is something about roasting vegetables that
brings out the natural sweet caramel flavor. For Rosh Hashanah I often sprinkle
them with pomegranate seeds and sometimes even roast dates with them too.
- 12
carrots, peeled, and sliced in spears (or colorful carrots or heirloom
carrots)
- 3
tablespoons extra-virgin olive oil
- 3
tablespoons honey
- A few
sprigs of fresh thyme
- 1/2
teaspoon salt
- 1/4
teaspoon black pepper
- 1
tablespoon chopped parsley, optional
- 2
tablespoons pomegranate seeds
Preheat the oven to 400°F. Lightly grease a
baking sheet.
Slice carrots, at an angle, into 2 to 3 inch
pieces. Transfer cut carrots to a large mixing bowl.
Drizzle with oil and honey over carrots and add
fresh thyme then season with salt and pepper. Toss to coat and spread out in an
even layer on the prepared baking sheet.
Roast for about 20 minutes, or until carrots
are caramelized and tender. Garnish with parsley and pomegranate seeds.
FALL
SPICED RICE WITH ROSH HASHANAH APPLES AND FIGS
Photo by
Rookie Cookie
Serves 6
- 3
tablespoons olive oil
- 1 medium
yellow onion, diced
- 1 Granny
Smith apple cored and diced
- 1½ cup
basmati rice
- 2½ cups
chicken stock or water
- ½ cup
golden raisins
- ⅓ cup
chopped dried figs
- 1½
teaspoon kosher salt
- ¼ teaspoon
ground allspice
- ¼ teaspoon
ground cinnamon
- 1 cinnamon
stick
- ½ teaspoon
dried thyme
Heat oil in a large skillet over medium heat
until shimmering. Add diced onion and apple; sauté until onion is translucent
and apple and onion are tender, 5-6 minutes. Add rice and stir often until
lightly browned and toasty about, 6-8 minutes. Add chicken stock, raisins,
figs, kosher salt, allspice, cinnamon, and cinnamon stick, and stir. Bring to a
boil. Reduce heat, cover and simmer about 15-20 minutes or until liquid is
absorbed and rice is tender. Serve warm.
ICE
CREAM SUNDAE WITH CINNAMON APPLE SAUCE AND MAGIC CHOCOLATE SAUCE
Photo by
Brown Eyed Baker
Serves 6
This is a fun and versatile dessert that is
great for a Yom Tov meal. I use vanilla soy creamy ice cream. The apple sauce
is great in crepes, on its own and covered in this yummy chocolate. The magic
chocolate sauce hardens when it is poured onto cold ice cream.
- 2 pints
pareve vanilla ice cream
Apple Cinnamon Sauce
- ½ cup
margarine
- 1 cup dry
white wine
- 4 cups
sliced apples (I mix varieties, as long as they are cooking ones, for
effect)
- 1 teaspoon
ground cinnamon
- 1 cup
sugar
- 2
tablespoons lemon juice
- 1 1⁄2
teaspoons vanilla extract
In a heavy saucepan, melt the margarine over
medium heat. Add wine and bring to a boil. Cook until wine has reduced
slightly, about 5 minutes. Add apples, cinnamon, and sugar. Stir to coat.
Continue cooking for about 10 minutes, then
stir in the lemon juice and vanilla.
Lower the heat to a simmer and cover; continue
cooking for 20 - 40 minutes, stirring occasionally until the apples break up
and sauce is chunky.
Magic Chocolate Sauce
Serves 5
- 8 ounces
chocolate, finely chopped
- 3
tablespoons coconut oil
Pinch of kosher salt
In a small saucepan, combine the chocolate and
oil. Melt over low heat, stirring while melting, until smooth and uniformly
liquid. Stir in the salt.
Store at room temperature.
To serve: Spoon apple cinnamon sauce into
dishes. Scoop ice cream on top, and pour chocolate sauce over to harden. Serve
immediately.
SUPER
EASY HONEY COOKIES
Photo by
Key Ingredient.com
Makes 4 - 5 dozen
Classic and good! For real, these are good and
moist and easy to make.
- 4 eggs
- ½ teaspoon
vanilla extract
- ¾ cup
honey
- ¾ cup
sugar
- ¾ cup oil
- 1 teaspoon
baking powder
- 1 teaspoon
baking soda
- 1 teaspoon
cinnamon
- ½ teaspoon
orange zest
- 4 cups
flour
In the bowl of a mixer, beat eggs, vanilla,
honey, sugar and oil, until well combined, about 2 minutes. Add baking powder,
baking soda, cinnamon, orange zest and flour and beat gently until combined.
Refrigerate dough for at least 30 minutes.
Preheat oven to 350ºF. Roll cookies into balls
and place on lined baking sheets about 2 inches apart. Bake for 13 - 15 minutes
or until lightly browned but soft in the center.
Click here for more Rosh Hashanah recipes.
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About the Author
Elizabeth
Kurtz is the creator of gourmetkoshercooking.com and
columnist for the Jerusalem Post, Aish.com, and other
national magazines. She is a featured chef on videos for Recipe Box TV on
aol.com and yahoo.com. She is passionate about food and entertaining and loves
teaching cooking classes. Her first cookbook titled, CELEBRATE, food, family,
shabbos is in stores now, on Amazon.com and
"celebrates", 200 original recipes easy enough for everyday and
special enough for Shabbos or any holiday. She can be reached at ekurtz@gourmetkoshercooking.com
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