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A Variety of Foods to Enrich Your Rosh Hashanah Table
So this is where it all comes together — all the thought, all the planning, the testing. And the tasting, of course — always the best part.
In the coming year, may all of your meals be cooked to perfection — may nothing burn, nothing get soggy or fall apart. May it be a year of culinary delights and taste-bud adventures!
And may you and your loved ones eat in good health, happiness, sweetness and peace.
Gefilte Fish Cakes With Horseradish Sauce
1 loaf frozen gefilte fish, defrosted (22 oz.) or 1 jar (24 oz.), drained
1⁄2 cup diced red bell pepper
1 small red onion, diced
2 celery stalks, diced
1 and 1⁄2 cups light mayonnaise, divided
4 Tbsps. chopped dill
1⁄2 tsp. kosher salt
1⁄4 tsp. freshly ground black pepper
1 cup coarsely crushed matzah
canola oil for frying
1 lemon, juiced
4 Tbsps. prepared horseradish
In a large bowl combine gefilte fish, peppers, onions, celery, 1⁄2 cup mayonnaise, dill, salt, pepper, egg and matzah and stir well to combine.
Using slightly wet hands, scoop 1⁄4 cup and form into patties. Place on a sheet pan and refrigerate for 30 minutes before frying.
Heat oil in a large saute pan over medium high heat. Fry patties in batches for 3 to 4 minutes per side or until golden brown. (Can be kept warm in the oven at 250˚.)
In a small bowl, combine remaining 1 cup mayonnaise, lemon juice and horseradish; stir. To serve, place 2 cakes on a small plate and garnish with a tablespoon of horseradish sauce.
A tasty and economical way to feed a crowd during the holidays, this chicken dish is sweet but never cloying. Despite its name, this chicken is not too sweet. The olive oil, soy sauce, garlic and pepper temper the honey perfectly.
1 chicken (about 31⁄2 lbs.), cut into 8 pieces
3⁄4 cup honey
1⁄4 cup soy sauce
1⁄4 cup olive oil
1 Tbsp. garlic powder
1 tsp. black pepper
Preheat oven to 375˚. Lightly grease a 9x13-inch pan with nonstick cooking spray.
Rinse chicken, pat dry and place in prepared pan. In a small bowl, mix together honey, soy sauce, olive oil, garlic powder and pepper and pour over chicken. Bake, uncovered, for 1 hour until slightly browned.
Brisket in Wine Sauce
Nothing compares to the rich flavor of brisket, plus this recipe couldn’t be simpler to prepare; a guaranteed crowd-pleaser.
1 (2 and 1⁄2 lb.) beef brisket, thick-cut
1 Tbsp. paprika
1⁄2 tsp. basil
1 tsp. salt
1 tsp. pepper
3 medium onions, sliced
2 cloves garlic, peeled, halved
1 and 1⁄2 cups ketchup
1 and 1⁄2 cups dry red wine
1 and 1⁄2 cups water
Preheat oven to 325˚.
Rinse brisket. Place in roasting pan. Rub paprika, basil, salt and pepper into meat. Scatter onions and garlic over meat.
In a medium bowl, mix ketchup, wine and water. Pour over brisket. Cover pan tightly with aluminum foil, tenting so that the foil does not touch the meat. Bake, covered, at 325˚ for 3 hours, or until a digital instant-read thermometer inserted into the center of the brisket reads 190˚ for well done.
Let stand 5 to 10 minutes before slicing diagonally, against the grain. Serve warm; pass pan juices in a sauce boat.
Spicy Sauteed Leeks and Spinach
6 leeks, white and light green parts only, cut into 1⁄4-inch rounds, then halved
4 Tbsps. olive oil
10 cloves garlic, minced
2 tsps. crushed red pepper
1⁄2 cup white wine
1 bag baby spinach (20 oz.)
Heat oil in a large saute pan over medium low heat. Add leaks, cover and cook for 25 minutes, stirring occasionally. Stir in garlic and red pepper flakes. Add wine and spinach and increase heat to medium. Cover and cook 4 minutes more, tossing occasionally, until spinach is wilted.
Carrot Apple Mini-Cupcakes With Non-Dairy Cream Cheese Icing
This recipe makes 10 mini- cupcakes, which makes for the perfect little sweet treat at the end of the meal. But if this is all you are serving for dessert, you may want to double this recipe so each guest can enjoy 2 mini-cupcakes.
1⁄2 cup plus 1 Tsp. all-purpose flour
1⁄2 tsp. ground cinnamon
1⁄4 tsp. baking soda
1⁄4 tsp. kosher salt
4 Tbsps. margarine
3 Tbsps. brown sugar
2 Tbsps. granulated sugar
1⁄4 tsp. vanilla extract
3⁄4 cup grated carrot
3⁄4 cup grated apple
1 package non-dairy cream cheese, softened (8-oz.)
2 Tbsps. honey
2 Tbsps. confectioner’s sugar
Preheat oven to 375˚. Line a mini-cupcake baking sheet with 10 cupcake liners or lightly grease with baking spray.
In a small bowl, combine flour, cinnamon, baking soda and salt and whisk to combine.
In the bowl of an electric mixer fitted with the paddle attachment, combine margarine and sugars and beat until light and fluffy. Add egg and vanilla and mix until combined. Add carrot and apple and mix until moistened. Add flour mixture and mix just until combined.
Distribute batter evenly to make 10 mini-cupcakes. Bake 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes and then remove from pan to a wire rack to cool completely.
For the icing: Whisk together non-dairy cream cheese, honey and sugar until smooth. Frost the top of each cupcake with a heaping tablespoon.
Makes 10 cupcakes.
Jamie Geller was “The Bride Who Knew Nothing” — until she found her niche as everybody’s favorite kosher cook next door. She is the author of the best-selling Quick & Kosher cookbook series.