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Prepping for Prayer
Food is a vital part of the holidays, even at Yom Kippur, which is preceded by a major meal and followed by a break-the-fast supper.
Orthodox Union recipe expert Eileen Goltz offers the following recipes for Rosh Hashanah, Yom Kippur and Sukkot.
Goltz was born and raised in the Chicago area, and graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She writes a kosher-food column called "Slice of Life" for newspapers, magazines and Web sites across the United States and Canada. She has also published several cookbooks -- the most recent, Perfectly Pareve.
1 cup orange juice
2 Tbsps. honey
1 tsp. grated orange rind
2 tsps. Dijon mustard
2 oranges sliced
4 salmon steaks (6 oz. each)
Preheat oven to 350°.
In a bowl, combine the rind, juice, honey and mustard; mix to combine.
Place the salmon steaks in a glass baking dish and spread the honey mixture over the top of the salmon.
Place two orange slices on each salmon steak.
Bake salmon, uncovered, for 15 minutes, or until just cooked.
Serve with sauce below.
Serves 4 as main course, or 8 as an appetizer.
grated rind of 1 orange
2-3 Tbsps. orange juice
2/3 cup honey
1/2 cup dry white wine
Combine all ingredients in a saucepan and bring to a boil.
Reduce the heat to a simmer and reduce the mixture by about a third. Serve with the salmon.
2-3 lbs. boneless, skinless chicken breasts
1 Tbsp. olive oil
1/4 cup white wine
1 can (14 oz.) diced tomatoes with Italian herbs
1/4 cup chicken broth
1 can pitted black olives, drained
2 tsps. minced garlic
3 Tbsps. minced fresh parsley (or 1 Tbsp. dried)
2 Tbsps. minced fresh basil (or 1/2 tsp. dried)
2 tsps. minced fresh oregano (or 1/2 tsp. dried)
Heat oil over medium-high heat in a large skillet.
Add the chicken and brown, about 3 minutes per side.
Add the wine, and cook until liquid is reduced by half. Add the tomatoes, chicken broth, olives and garlic.
Bring mixture to a boil, and then reduce heat to a gentle simmer and cover. Cook for about 20 minutes, until sauce is thick.
Stir in the parsley, basil and oregano; cook 5 minutes more. Serve over rice, beans or pasta.
Serves 4 to 6.
Portobello and Asparagus Pasta Salad
1/3 cup balsamic vinegar
1/2 cup olive oil, plus 2 Tbsps.
salt and pepper to taste
1 to 1 and 1/2 cups chopped fresh tomatoes
3 cups cooked penne pasta
4 Portobello mushrooms, cut into thin strips
1 lb. fresh asparagus, trimmed and chopped
1 and 1/2 cups white wine
1 Tbsp. minced garlic
Place cooked pasta and tomatoes in a large bowl. Set aside.
In another bowl, whisk together the vinegar, 1/2 cup olive oil, and salt and pepper. Pour the dressing over the pasta and tomatoes in a large bowl. Set aside.
In a skillet, sauté the mushrooms, asparagus and garlic in the 2 tablespoons of olive oil until just soft, about 3 or 4 minutes.
Reduce heat to low and add wine. Allow to cook until wine has cooked down and reduced to just a few tablespoons.
Pour mixture over the pasta and tomatoes; toss gently.
Allow the salad to marinate for at least 1 hour.
Serve cold or reheat.
Smoked Salmon-and-Dill Cheesecake
3 slices of rye bread, crumbled
2 Tbsps. butter, melted
11/2 lb. soft cheese with garlic and herbs (like Boursin)
3 large eggs
2 egg yolks
1 cup sour cream
1 Tbsp. fresh lemon juice
1 lb. thinly sliced smoked salmon, cut crosswise into thin strips
1 Tbsp. finely chopped dill
1 tsp. grated lemon peel
Preheat oven to 350.°
In small bowl, combine the breadcrumbs and butter.
Press into bottom of a 9-inch springform pan with a removable bottom.
Bake 10 to 12 minutes, or until lightly crisped and golden.
Reduce oven temp to 300°.
In a food-processor bowl, process cheese until very smooth.
Add the eggs, egg yolks, sour cream and lemon juice; beat until creamy. Gently add in the salmon, dill and lemon peel.
Pour batter into the prepared pan, and bake 40 to 50 minutes, or until cheese is set in the center. Cool, then chill overnight.
To serve, remove from pan. Garnish with additional smoked salmon, cucumber slices and dill.
Serves 8 to 10.
Quinoa and Roasted Vegetable Salad
2 beets (yellow work well)
4 tsps. oil
salt and pepper to taste
3 carrots, chopped
3 parsnips, chopped
1 cup uncooked quinoa
juice of 1 lemon
2 cups vegetable stock or water
1/4 tsp. dried thyme
1/2 small red onion, finely chopped
2 Tbsps. chopped parsley
Preheat oven to 350°.
Rub beets all over with 1 teaspoon of the oil, then season with salt and pepper.
Wrap them in foil, place them on a small baking sheet and roast for about 1 hour, until beets are tender. Allow beets to cool, then peel and chop them.
You can cook the carrots and parsnips at the same time the beets are cooking in the same oven. In a bowl, toss the carrots and parsnips in remaining 3 teaspoons oil, season with salt and pepper and place on a rimmed baking sheet. Bake for about 50 minutes, stirring occasionally, until golden-brown. Remove from oven and let cool.
Put the quinoa, lemon juice, stock or water, and thyme into a small pot. Bring the mixture to a boil, then lower heat to a simmer. Cover and cook for 10 to 15 minutes, until quinoa is tender. Remove from heat and set aside to let cool to room temperature.
Put the quinoa, roasted carrots and parsnips into a large bowl; toss to combine.
Add the beets, onions, parsley, salt and pepper. Mix well.
Acorn Squash With Apples, Cranberries and Quinoa
1 cup white quinoa, rinsed
1 cup orange juice
2 cups apple juice or cider
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp. pepper
2 acorn squash
5 Tbsps. pareve margarine, divided
medium onion, diced
1 carrot, diced
1 celery rib, diced
1/2 cup dried cranberries
1/2 cup dried apples, diced
2 Tbsps. maple syrup
1/2 cup sliced almonds, toasted
1/2 cup chopped fresh parsley
Toast quinoa in a dry, heavy-bottomed pot for about 3 minutes.
Add the orange juice, apple juice, cinnamon, allspice, nutmeg, salt and pepper. Simmer, covered, for 25 minutes.
Meanwhile, preheat oven to 350°.
Cut each acorn squash in half and place cut-side down in a baking dish filled with 1/2 -inch of water. Bake for 40 minutes.
While squash bakes, melt 3 tablespoons of margarine, and sauté the onion, carrot and celery over medium heat for 8 to 10 minutes.
Add the sautéed vegetables to the simmering quinoa, along with the dried cranberries, apples and maple syrup. Simmer mixture for 10 more minutes.
Remove from heat, and stir in sliced almonds and parsley.
Remove the squash from the oven; if there is any water left in the pan, pour it out.
Turn the squash cut-side up and brush with remaining 2 tablespoons of melted butter. Fill each half with 1/4 of the quinoa mixture and return to the oven for 10 minutes, or until squash is tender when pierced with a fork.
Serves 4. This recipe can be doubled or tripled.
4 Granny Smith apples
3 Tbsps. honey
1/3 to 1/4 cup water
1/2 tsp. cinnamon
1/2 tsp. grated lemon rind
3 sheets phyllo pastry
2 Tbsps. oil
2 tsps. of sugar
3 Tbsps. sliced almonds, toasted
Preheat oven to 350°.
Peel and slice apples.
Place them in a large skillet, along with the honey, cinnamon, water and orange rind.
Bring the apple mixture to a simmer over medium heat; cover and cook, stirring occasionally, until tender, about 15 minutes. Let cool.
Lay 1 sheet of phyllo on work surface, keeping remainder covered with damp tea towel; brush lightly with oil and sprinkle the top with 1 teaspoon of sugar. Repeat, using all but about 1 teaspoon of the oil.
Using sharp knife, cut the sheets into quarters. Gently push each square of phyllo into a large muffin cup, separating layers to the ruffle edges.
Divide apple mixture among cups; sprinkle the top with almonds and brush remaining oil over ruffled edges of phyllo. Bake until pastry is light golden, about 15 minutes. Let cool slightly on rack. Serve warm.
Makes 4. This recipe can be doubled or tripled.
3/4 cup honey
1/3 cup margarine
1 tsp. vanilla
2 tsps. baking soda
1/3 cup cocoa
1 and 1/2 cups flour
1/2 cup slivered almonds
1/2 cup semisweet chocolate chips
Preheat oven to 400°
In the bowl of an electric mixer, combine the honey and margarine; mix to combine.
Beat in the eggs and vanilla.
Mix in the baking soda, cocoa and flour until just combined.
By hand, stir in almonds and chips.
On a foil-lined cookie sheet, spoon dough in center to form a 9x5-inch loaf. Bake at 400° for 20 minutes, or until top springs back when lightly touched.
Remove from oven. Cool 15 minutes.
Cut 1/2-inch slices off loaf and lay cut-side up on same cookie sheet. Bake at 300° for 15 minutes.
Turn oven off, turn over cookies and leave in oven for another 15 minutes.
Makes 15 cookies.