family tableTISHREI Our Tishrei Table FROM STARTERS TO SWEETS A COLLECTION OF RECIPES FOR YOM TOV
Peach Blueberry Mini Elegant Pop Lotus Elegant Mini Pops Pomegranate Creamsicle JUMBO Creamsicle Mini Elegant Pop Chocolate Covered Strawberry ‘�s the season for all of those aromatic Caramel Apple Pie Rosh Hashana and Tishrei flavors that evoke memories of evergreen schach & bubbe's desserts shared with family and friends. Chocolate Lotus Elegant Desserts NY, a family-run kosher pareve, CRC S. Laghaei | Mishpacha Magazine Babka Babka certified, desserts business located in the heart of Williamsburg is attuned to customers' holiday needs. With a colorful showroom and modern website, customers can shop for desserts, like pomegranate-creamsicle pops, delectable babkas, and assorted cobbler mason jars. Red Apple Red Apple The owners of the company, Benjamin and Martin Weisz, are masters at balancing familiar Whole Half desserts with fresh and exciting new flavor profiles. Customers look forward to the classic apple sorbet perfectly swirled into fresh apple halves and topped with honey sticks, but innova- tion is equally important. So, for this holiday season, there are stunning flaky apple roses, honey mousse mason jars, ice cream Frizzas, and themed boozy pops.Likewise, their decadent artisinal chocolates are gorgeously packaged as the perfect gifts for hosts and friends! Apple Cobbler Apple & Honey The Mini and JUMBO Elegant pops are a new addition to our desserts line, a pop of flavor Flower Individual for all occasions. Be it for Shabbos or Yom Tov, they are sure to delight one and all. The variety of flavors make it an easy pick for anyone looking to sweeten their day. These can be Dodilly Chocolates ordered online at ElegantDessertsNY.com, or can be found in Gourmet Glatt, and Oh Nuts! stores in the 5 Towns, Monsey, and Boro Park. Elegant Desserts NY is revolutionizing the way customers purchase yom tov treats. Normally, one is forced to jostle in a bustling crowd and wait on endlessly long checkout lines. Now, elegantdessertsny.com o ers guests a variety of frozen and bakery desserts shippable directly to their house via Elegant Desserts' custom dry ice shipping method. This means that this holiday season you can easily order desserts and receive them the next day! If over $100, the order is shipped ground free of charge. Mishpacha readers can now enjoy an exclusive deal when using #mishpacha18 at checkout for an additional $5 o ! So, cross desserts o your to-do list this holiday season, and order today. Elegant Desserts NY wishes you a happy sweet New Year! Contact: ElegantDessertsNY.com | 718.388.1323
index 8 STARTERS THE VERY FIRST guests I hosted after I 16 SOUPS got married were my brother-in-law and sister-in-law. 20 FISH In my mind, I had to treat guests the same way my 26 SALADS mother did, and that meant options, lots of them. For 34 MAINS that Shabbos day meal, I made multiple starchy sides, 44 SIDES several salads, three mains, and three desserts! 54 DESSERTS I’ll zoom into the desserts so you can fully appreciate my patchkeh. I made a chocolate torte for those who FOOD EDITOR CHANIE NAYMAN love chocolate (we’re talking about four adults here), a PRODUCTION ESTI VAGO, HADAS STERN blueberry buckle because it was the summertime and COPY EDITORS CHAYA BAILA LIEBER, ESTHER KURTZ that means you must have a fruity dessert, and cookies, PROOFREADERS CHANA STIMMEL, GOLDIE MARASOW because you always have to have something more GRAPHIC DESIGN DEVORAH COHEN casual on the table. I was up until 6 a.m. on Thursday FOOD AND PROP STYLING RENEE MULLER, JANINE KALESIS night (I was in school so I didn’t have time to get a head PHOTOGRAPHY MOISHE WULLIGER, MIRIAM PASCAL, HUDI GREENBERGER start earlier in the week). It was nothing short of crazy, I can say in hindsight, but at the time, I felt very good about following the supposed rules of the ultimate balabusta. In our house these days, we often use the phrase “Put away the rulebook.” There are so many unspoken rules in daily living, but sometimes when you take a step back, you realize the rule was created by you, perhaps reinforced by the world around you, and isn’t important. So if you created the rule, you’re more than welcome to break it. When the new school year comes around, in addition to the school rules parents and kids actually need to keep, there are the silent rules we keep hearing ad nauseum. “I have to have the newest knapsack.” “You can’t go to school with that.” We have our own adult version of these rules. “I always buy x number of Shabbos out its for my girls.” “I have to make something di erent for my appetizers.” “You can’t serve that little!” “If I serve simply, it means I’m not the ultimate hostess.” Says. Who. I can assure you that no one’s checking o boxes when they eat in your house this Yom Tov. No one’s drawing any conclusions from whatever you’re putting in front of them. Really, nothing matters other than whether you’re doing what Hashem wants of you. Let’s put away the “if-this-then-that.” Let’s put away the fake rules and focus on the true spirit of Yom Tov this season. This magni icent Yom Tov supplement was created with you in mind. Some recipes are beautiful, creative, and delicious, and others are simpler, and no bit less tasty. Fold down the page corners and pick recipes to your heart’s content — you won’t hear us creating any rules about that! CHANIE NAYMAN Food Editor, Family Table Editor in Chief, Kosher.com 6 family table
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Starters Maple-glazed chicken cutlets BRYNIE GREISMAN The combo of crispy chicken and an irresistible sauce will have everyone asking for doubles. I served this one Shabbos alongside chicken and meat, and it was gone irst. Yields 8 1. Preheat oven to 350°F (180°C). Line a 9x13-inch (20x30-cm) baking pan with appetizer portions parchment paper and spray with cooking spray. 1¾ lbs (800 g) chicken cutlets, 2. Mix eggs with spices in a shallow bowl. Place bread crumbs in a second cut into small/medium strips or nuggets bowl or a plate, and the lour and a sprinkle of sugar in a third one (the sugar helps the crumbs adhere). 2 eggs salt, paprika, onion powder, garlic 3. Dip the chicken cutlets irst in the lour mixture, then into the egg mixture, powder, and cayenne pepper (in and inally in the bread crumbs. Lay in the prepared baking pan. Bake Israel, paprikah charifah), to taste uncovered 20 minutes for chicken strips and approximately 15 minutes for nuggets. bread crumbs, for coating 4. Meanwhile, prepare the sauce: Combine all sauce ingredients in a small lour, for dredging saucepan. Bring to a boil over medium heat, whisking together until sugar, to taste smooth. Reduce heat; simmer for 15 minutes, stirring occasionally. Pour over the cooked chicken pieces (they can be piled on each other — just Sauce make sure they’re all smothered in sauce) and bake covered for 10 minutes (6 minutes for nuggets). ⅔ cup natural maple syrup 2 Tbsp orange juice 5. Uncover the pan. Sprinkle the chicken with sesame seeds and bake 1 more 2 tsp ketchup 1½ Tbsp soy sauce minute. Serve over rice, bulgur, quinoa, or sweet potato puree. 2 tsp Dijon mustard 2 tsp ish-free Tip: To take this recipe up a notch, add cooked, cubed butternut squash or defrosted Worcestershire sauce cubes to the chicken pieces in the last 10 minutes of baking. Continue as above. ½ tsp curry powder Note: The cooked chicken cutlets can be frozen with or without the sauce. 1 clove garlic, minced 1 large scallion, inely chopped (use mostly the white part) sesame seeds, for garnish 9Tishrei 5779
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Starters Beet & Citrus Stacks CHANIE APFELBAUM I love starting a Yom Tov meal with a plated appetizer. It gets people excited about the upcoming feast and makes the table look beautiful! The fact that this recipe is seasonal and incorporates some of the simanim is just a bonus. You can also plate this as individual salad portions, adding some sliced red onion and candied nuts, if you’d like. Serves 6 1. Preheat oven to 400°F (200°C). 2. Wash the beets well; wrap each beet individually in foil. Place on a baking 4 medium red beets 4 medium oranges sheet and bake until tender when pierced with a fork, about 1 hour. Remove from the oven; cool completely (do not unwrap). 2 cups spring mix greens 1 cup pomegranate seeds 3. When the beets have cooled, open the foil packets and remove the peels; Citrus Shallot they should slide right o . Slice the beets into ¼-inch (⅔-cm) thick slices. Dressing 4. Cut the oranges at each end and trim o the peels. Slice oranges into 2 Tbsp freshly squeezed orange juice ¼-inch (⅔-cm) thick slices. 3 Tbsp white wine vinegar 5. To make the dressing, place all the dressing ingredients except for the (you can sub with lemon juice oil in a bowl and whisk to combine. Drizzle in the oil, while whisking if you don’t use vinegar continuously to emulsify. on Rosh Hashanah) 2 Tbsp honey 6. To create stacks, alternately layer the beet and orange slices on a plate. 1 Tbsp inely minced shallots Top with ⅓ cup greens and a handful of pomegranate seeds. Drizzle with salt and pepper, to taste citrus shallot dressing. ½ cup grapeseed oil NOTE: You may also use golden and/or candy cane beets, if desired, or use grapefruits instead of oranges. Try to find beets and oranges of the same circumference. Tishrei 5779 11
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Starters Apricot-Ginger Glazed Kebabs MIRIAM PASCAL This sweet and tangy Asian-inspired glaze transforms something as mundane as ground beef into a truly delicious and beautiful appetizer to grace your Yom Tov table. But here’s a little secret: these are so easy, you may just ind yourself making them for a weeknight dinner too! Yields 1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper; 20–24 kebobs set aside. Apricot-Ginger Sauce 2. Combine all sauce ingredients in a small bowl. Whisk until smooth. ¾ cup apricot jam 3. In a large bowl, combine ground beef, eggs, bread crumbs, and half the 4 cubes frozen ginger sauce. (Reserve remaining sauce for glaze.) 2 Tbsp soy sauce 1 tsp sesame oil 4. Take a small handful of the meat mixture and form around a small 1 tsp garlic powder wooden skewer, leaving about half the stick exposed. (For best results, 1 tsp onion powder wrap the exposed portion of the skewer in foil.) Lay kebab on prepared baking sheet and repeat with remaining meat mixture and skewers. 1 tsp kosher salt juice of 2 limes 5. Brush some of the reserved sauce onto the kebabs. 6. Bake for 16 minutes, then lip over. Brush each kabob with remaining Meat Mixture glaze, then turn oven to broil. Broil for 3 4 minutes, until browned and 1½ lbs (680 g) ground beef sticky on the outside. 2 eggs Plan Ahead: Kebabs can be frozen, fully cooked, and reheated uncovered. ¾ cup bread crumbs For best results, you can freeze them raw and bake fresh before serving. Tishrei 5779 13
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Starters Pulled Beef Rolls MICHAL FRISCHMAN When I’m having guests, I love having something I know will go over well (especially if I’m trying out a bunch of new things and need a fallback). So when Chanie told me she had a good concept for me to develop, I was thrilled. This is easy to make ahead, easy to prep, and easy to make for a crowd. Serve with garlic mayo or honey mustard dipping sauce for extra points. Yields 24 rolls 1. Preheat oven to 250°F (120°C). Place meat in a 9x13-inch (20x30-cm) 2½ lb (1 kg) beef deckle baking dish. Sprinkle with all the spices, then pour apple juice into the or second-cut brisket corner of the pan (so it doesn’t wash o the seasoning). It should come 1½ tsp salt more than halfway up the meat. Cover tightly and bake overnight (up to 2 tsp smoked paprika 12 hours) or until extremely tender. (Alternately, cook this in a slow cooker 1 tsp garlic powder on low for 8 12 hours.) 1 tsp black pepper 1½ cups apple juice 2. Remove meat from pan and shred. Add ½ cup of gravy from the pan and 2 lbs (900 g) pareve pizza dough discard the rest (or throw it in your cholent!) duck sauce or apricot jam, for brushing on dough 3. Bring pizza dough to room temperature. Cover two baking sheets with parchment paper and preheat oven to 400°F (200°C). 4. Cut each pound of dough into 12 pieces. Roll each piece into a ball, then latten into a circle and ill with beef. Pinch the edges together to create a ball, then roll lightly to make sure it’s smooth. Place seam-side down on a baking sheet and brush with duck sauce. 5. Bake until dough is golden brown, 25 30 minutes. Tishrei 5779 15
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soups Beef Broth Vegetable Soup with Beef Dumplings DANIELLE RENOV Not only does this soup have layers and layers of addictive lavors, but it’s also much easier to make than most other soups and, bonus, it’s a complete meal! Perfect for freezing and serving on the second night of Yom Tov, when you don’t want to fuss. Serves 16–18 1. Preheat a large pot over medium-high heat. 2. Season both sides of the marrow bones and lanken with 1 Tbsp salt and 2 marrow bones 1 Tbsp pepper. Add oil to the pot, then place both marrow bones and 1 3 pieces bone-in lanken piece of lanken. Sear for 3 4 minutes on each side until browned, then remove from the pot and set aside. Place all the seared lanken into a 3 Tbsp salt, divided mesh soup bag so that it can be easily removed later. 2 Tbsp coarse black pepper, 3. Place remaining pieces of lanken in the pot and brown for 3 4 minutes divided on each side, then remove and set aside. 1 tsp canola oil 4. At this point, the bones and meat may have rendered their own fat. If so, 1 onion, diced remove all but 2 Tbsp of fat. 3 carrots, diced 5. Add onion, carrots, and celery to the pot. Sprinkle in remaining salt and 6 stalks celery, peeled (to remove the stringy part) and diced pepper. Cook, stirring often, for 10 12 minutes, until the veggies are very soft and just begin to very lightly brown. Pour in vinegar and lemon juice. 1 Tbsp red wine vinegar Using a wooden spoon, scrape up any bits that got stuck to the bottom of the pan (these are lavor bombs!). Return all the meat and bones to the ¼ cup freshly squeezed lemon pot. Fill with water and add herbs. juice (from about 1 large lemon) 6. Bring soup to a boil. (You can use a ine mesh strainer to remove any 16 cups water debris that loats to the top.) Once boiling, reduce heat to low, cover ½ cup parsley leaves (no the pot, and simmer for 5 6 hours. At this point, remove the mesh bag stems), chopped (optional, but containing the lanken and allow to cool for 30 minutes. recommended) 7. Wearing gloves, or using two forks, shred the meat o the bones. Discard ½ cup cilantro leaves (no bones and fat. stems), chopped (optional, but 8. Lay out wonton wrappers on a clean surface. Prepare a small bowl of water. recommended) Place 1 Tbsp of shredded meat in the center of each square. Brush the edges 1 9-oz (255-g) pkg square Gefen of the square with a small amount of water. Fold in half on the diagonal, wonton wrappers, defrosted then take the two ends of the triangle and pinch together. Drop into boiling soup and cook until done 3 5 minutes. 9. The wontons will slightly thicken the soup (due to the small amount of cornstarch on the wrapper), and make it even more illing and delicious. Serve hot and enjoy! TIP: Once the soup is cooked, before you add the wontons, you can cool it and freeze it for Yom Tov. You can also freeze the uncooked wontons in a single layer. Once frozen, place in a ziplock bag. Simply add the frozen wontons to the soup once it’s boiling, and cook until done. Tishrei 5779 17
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soups Creamy Chicken Parsnip and Zucchini Soup CHANIE NAYMAN With all our favorite soups from over the years, I love creating a new one for Yom Tov. This one is unique in that it will take you through the winter, as it’s really a meal in a bowl! I irst made it on a fast day, and I totally became leishig that night to taste it. Serves 8–10 1. In a large soup pot, sauté onion until translucent. Add chicken broth, barley, 1 extra-large onion, diced garlic, salt, pepper, and chicken. Bring to a boil, then lower to a simmer and 8 cups chicken broth cook over medium-low heat for 1½–2 hours. ½ cup barley 2. Add parsnip, zucchini, and parsley to the pot, and continue cooking for 3 cloves garlic, minced 1½ Tbsp salt 25 30 minutes or until the vegetables are fork-tender. ½ tsp pepper 3. Remove the chicken from the pot and shred with two forks. Blend the rest 2 chicken cutlets 3 green zucchini, unpeeled, sliced of the soup, then return the shredded chicken to the pot. 4 medium-sized parsnips, 4. To make the garnish: Preheat oven to 350°F (180°C). Lay duck fry lat in a peeled and coarsely diced 9x13-inch (20x30-cm) baking dish. Bake for 20 minutes, or until crisped. 1 bunch parsley Break into pieces, and sprinkle over the soup before serving. Duck Fry Garnish 3 4 oz (85 110 g) Pelleh duck fry Tishrei 5779 19
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fish White Fish with Almond-Miso Dressing ESTEE KAFRA Can I admit this is my irst time using miso? Since I love to try new things, I can’t believe this one took me so long. Inspired by Chef Sam Kanner, this dressing can be used for ish or salad alike. Serves 8 1. Mix all the dressing ingredients together in a bowl and set aside. 8 1½–2 inch (4 5 cm) cubes 2. Heat a heavy-bottomed frying pan with a thin layer of oil. Add the ish. When of your favorite white ish (I used black cod) the ish is almost cooked through, turn the pieces over and let them cook oil, for frying only until the center is opaque. 1 large bunch scallions soy sauce, to taste 3. Meanwhile, cut scallions into 2-inch (5-cm) pieces. Almond-Miso Dressing 4. Heat a second frying pan with a tablespoon of oil. Add the scallion strips and 3 Tbsp miso sauté. Add a touch of soy sauce and cook only until just softened. 3 Tbsp almond butter 1 Tbsp rice vinegar (unseasoned) 5. To serve, place a piece of ish on a plate and spread a thin layer of the 1 cube frozen ginger almond-miso paste over the top. Top with sautéed scallions. dash of hot sauce 1 Tbsp honey or silan 1½ Tbsp water Tishrei 5779 21
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fish Salsa Salmon ESTEE KAFRA Whole-sesame tahini is illed with vitamins and minerals and is the base for the popular techina that you are familiar with. It also has a wonderful deep lavor that reminds me a bit of peanut butter. Try it in this beautiful salsa that is sure to brighten any festive table. Serves 6–8 1. Combine marinade ingredients in a bowl or pan. Add the salmon and 6 8 pieces salmon, marinate for about half an hour. size according to your needs 2. Preheat oven to 375°F (190°C). whole sesame tahini, for drizzling 3. Transfer the ish to a greased baking pan and bake for 12 minutes or until Marinade just cooked through. 2 Tbsp oil 4. To make the salsa: Combine the diced mango and veggies. Add the 1 Tbsp soy sauce lemon juice, garlic, and oil. Mix and let marinate for about ½ hour, or up to 1 Tbsp honey 24 hours in advance. Mango Salsa 5. When ready to serve, add the cilantro to the salsa. Spoon it over the ish 1 mango, inely diced and drizzle with raw, whole sesame tahini. Alternatively, place in cups ½ large red onion, inely diced with salsa on the bottom, then salmon, then the tahini. ½ English cucumber, inely diced 1 plum tomato, inely diced 2 small jalapeño peppers, seeds removed, inely diced juice of 1 large lemon 2 cloves garlic (or 2 frozen cubes) 1 Tbsp light olive oil 3 Tbsp fresh cilantro, chopped Tishrei 5779 23
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fish Phyllo-wrapped Salmon Skewers FAIGY GROSSMANN Though I usually prefer recipes that can be made in advance and frozen, ish generally needs to be made fresh. This recipe has to be made as close to serving as possible, but since all foods are more fun on sticks, it’s so worthwhile. Serves 6 1. Preheat oven to 375°F (190°C). 12 salmon “ ingers” 2. Blend all pesto ingredients. Smear 2 Tbsp of the sauce over the salmon (cut salmon illet into ¼–½-inch/½–1-cm ingers) pieces. 4 sheets phyllo dough 3. Add ¼ cup mayo and ¼ cup olive oil to the remaining pesto and set aside ¼ cup mayonnaise ¼ cup olive oil, plus more for for the dipping sauce. smearing on dough 4. Smear phyllo sheets with olive oil and stack one on top of another. Cut Pesto into ½-inch (1¼-cm) strips. Twist a stack of strips around each salmon slice. 1 cup fresh baby spinach leaves ½ cup walnuts 5. Lay the salmon slices on a lined baking sheet. Place in oven and bake for ¼ cup olive oil 10 minutes. Raise oven heat to broil and broil for 1 2 minutes. 2 cubes frozen garlic ½ tsp kosher salt 6. Thread two wrapped salmon ingers on each skewer and serve alongside ½ tsp freshly ground pepper the dipping sauce. Alternatively, make the same recipe using both salmon and sea bass, and thread one salmon inger and one sea bass inger on each skewer. For sea bass, add 3 sundried tomatoes to the dipping sauce. Tishrei 5779 25
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Salads Roasted Sweet Potato and Fig Salad RIVKY KLEIMAN Here’s my version of an outstanding salad that my sister-in-law Judy shared. Prepare yourself for a palate pleaser that’s sure to become a crowd-pleaser. Serves 6–8 1. Preheat oven to 400°F (200°C). 2. Place sweet potato slices on a parchment-lined baking sheet. Drizzle with 3 medium sweet potatoes, thinly sliced olive oil. Season with kosher salt and pepper and toss together. Bake for 40 minutes, tossing once. Remove from oven and cool. 3 Tbsp olive oil kosher salt and pepper, 3. Place lettuce, sweet potato thins, avocado, igs, nuts, and parsley in a to taste large salad bowl. 1 8-oz (225-g) pkg chopped 4. For the dressing: In a small saucepan, bring the olive oil and red wine romaine or arugula 1 avocado, diced vinegar to a boil. Simmer for 3 minutes. Remove from heat. Stir in honey. Season with salt and pepper. Whisk well and dress salad. Toss well before 6 8 fresh igs, sliced serving. ½ cup toasted pine nuts ¼ cup fresh parsley, chopped Note: Ask your own rabbinic authority regarding checking figs for bugs. Red Wine Vinaigrette ⅓ cup olive oil ⅓ cup red wine vinegar 3 Tbsp honey ½ tsp salt ¼ tsp pepper Tishrei 5779 27
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Salads Not-Your-Typical Asian Steak Salad CHANIE NAYMAN My inspiration for this salad is the components of a lo mein that we all love, except that it’s over lettuce instead of noodles! Serves 6–8 1. Season steak with kosher salt, cracked pepper, soy sauce, sesame oil, and 1 lb (450-g) London broil garlic powder and let it marinate for up to 12 hours. or minute steak 2. Preheat oven to 250°F (120°C). 1 Tbsp kosher salt 3. Sear steak in a hot frying pan for about 1 2 minutes on each side. Transfer ½ tsp cracked black pepper to a baking pan. Place the pan in the oven and bake for 20 minutes. Allow 2 Tbsp soy sauce to cool. 1 Tbsp sesame oil 2 tsp garlic powder 4. Toast ramen noodles in a 350°F (180°C) oven for 15 minutes. 5. Assemble salad in a large serving bowl. Combine dressing ingredients in Salad a separate bowl and pour on top. Garnish with toasted ramen noodles. 16 oz (450 g) salad greens 1 cup fresh broccoli, Tishrei 5779 29 cut into small lorets 1 8-oz (225-g) can water chestnuts, sliced into sticks 1 10-oz pkg shredded carrots ½ 15-oz (425 g) can baby corn, cubed 1 8-oz (225-g) pkg fresh snap peas 1 3-oz (85-g) pkg ramen noodles, for garnish Sesame Peanut Lime Dressing ½ cup oil 1 Tbsp sesame oil ¼ cup lime juice 2 Tbsp balsamic vinegar 1 Tbsp peanut butter 1 Tbsp brown sugar or honey 1 tsp salt ¼ tsp pepper ½ tsp garlic powder
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Salads Autumn Salad CHAYA SURI LEITNER I try to add a fresh crisp salad to every Yom Tov meal. This salad always reminds me of the change of seasons. Serves 6 1. Assemble all salad ingredients in a salad bowl. 2. Mix the dressing ingredients and pour over the salad immediately before 6 oz (170-g) spring mix 6 oz (170-g) baby spinach serving. 1 pear, thinly sliced Note: If persimmon is not available, you can use figs and pomegranate seeds 1 persimmon, thinly sliced as well. 4 radishes, thinly sliced 4 scallions, sliced 1 grapefruit or tangerine, segmented pumpkin seeds, for garnish Dressing juice of ½ lime + lime zest ¼ cup good-quality olive oil 1 Tbsp red wine vinegar 1 tsp honey salt and pepper, to taste Tishrei 5779 31
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Salads Watermelon Matchstick Salad CHANIE NAYMAN One Shabbos morning, as I was cutting watermelon for dessert, I fell in love with the idea of cutting up a watermelon into matchsticks, tossing it with a few other super-fresh ingredients, and creating summer on a plate. After developing what I thought was an amazing recipe, I decided to run it by a few friends to see what they thought, and let’s just say they were less than into it. In the end, I decided to leave the recipe as is, and let Renee Muller be the judge. She was obsessed. She forbade me from changing it, profusely thanking me for enabling her to have lunch that day! So here you have it, the recipe that deserves a try! Serves 4–6 1. Assemble all salad ingredients in a bowl. 2 cups watermelon strips 2. In a separate bowl or container, mix dressing ingredients well. Pour over 1 Persian cucumber, cut into matchsticks salad immediately before serving. 1 cup shredded purple cabbage 2 stalks celery, cut into matchsticks 4 scallions, thinly sliced 2 3 Tbsp fresh basil, thinly sliced Dressing 6 Tbsp avocado oil (or other light oil) 2 Tbsp balsamic vinegar 1 Tbsp pomegranate vinegar or red wine vinegar 1 tsp salt ¼ tsp black pepper ¼ tsp crushed red pepper lakes Tishrei 5779 33
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mains honey-chestnut glazed roast BRYNIE GREISMAN This roast is seasoned with a spectacular, unique assortment of condiments, which impart exceptional lavor. The glaze adds a superb and elegant inish to this “ it for a king” main dish. Serves 8 1. Heat oil in a 6 8-quart pot sprayed with cooking spray. Add the onion and 2 Tbsp oil the 2 sliced cloves of garlic and sauté for 1 minute. Season the meat with cooking spray kosher salt and pepper and add it to the pot. Sear for a few minutes on 1 large onion, sliced each side (see tip below). 2 cloves garlic, sliced 1 3½–4-lb (1½–2 kg) shoulder roast 2. Meanwhile, in a small bowl, make a paste of the lemon juice, mustard, kosher salt and pepper, to taste 1 Tbsp freshly squeezed 4 cloves garlic, onion soup mix, and thyme. Smear all over the seared roast. lemon juice 3. Fill the same bowl three-quarters of the way with water and pour it around 1 Tbsp Dijon mustard 4 cloves garlic, minced the meat (the water should go less than halfway up the roast). Add the (or frozen equivalent) wine. Bring to a boil; lower heat and cook the meat for at least 3 hours (I 2 tsp onion soup mix, msg free like my meat very tender and cook it for 3½ hours), rotating every hour. scant ½ tsp dried thyme 4. Towards the end of the cooking time, prepare the glaze: Place all the glaze ¼ cup good-quality cabernet wine ingredients in a small pot and bring to a boil. Simmer for 8 10 minutes, until thickened and syrupy. Glaze 5. Meanwhile, preheat oven to broil. Remove the meat from the gravy and 2½ Tbsp balsamic vinegar full ⅓ cup honey place in a 9x13-inch (20x30-cm) pan. Brush the glaze over the top and 1 Tbsp olive oil sides of meat, pouring the excess all around. Broil for 5 minutes, basting halfway through. Remove from oven. Cool before slicing. 3 full Tbsp natural chestnut jam (I used St. Dalfour Gourmet Tip: To sear meat successfully, the meat should be room temperature. Pat dry Chestnut Spread) with a paper towel. Heat a pan with a splash of oil until very hot. Season the meat right before you add it to the pan. Then place it in the pan starting with the edge closest to you, laying it down towards the far edge. This prevents the hot oil from splattering in your direction. Cook the meat and wait until it releases easily from pan before turning it to the other side. Cook an additional minute on the next side before checking it again. Note: I tried this recipe both with the chestnut jam in the glaze and without it. The jam adds exquisite taste and an elegant dimension to the meat that qualifies it for the most discerning palate. If you can’t find chestnut jam, sub with a handful of blended prepared chestnuts and 1 Tbsp of brown sugar, added to the other glaze ingredients in the last few minutes of cooking time. The taste will be similar, though not identical. Tishrei 5779 35
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mains Red Wine Veal Roast CHAIA FRISHMAN We were zocheh to have Bubby Pauline Goldberg on this earth for over 101 years. As the family reminisced about her recently, her popular dishes came up in conversation: shepherd’s pie, brisket, and — my favorite — tomato sauce veal roast. This interpretation of her dish is my homage to a woman who de ined cooking with love. Serves 6–8 1. Heat 2 Tbsp oil in a large pot. Smear the crushed garlic all over the veal 1 3 4-lb (1½-2-kg) shoulder roast. In a small bowl, mix the lour, paprika, and salt, and coat the veal or neck veal roast, in a net with the mixture. 4 Tbsp canola oil, divided 2. Add the veal to the pot and sear it for about a minute on all sides. 3 cloves garlic, crushed 1 Tbsp lour 3. Remove the veal from the pot. Add 2 more Tbsp oil to the pot and sauté ½ tsp paprika the onions, mushrooms, and peppers for 2 3 minutes. Add wine and 1 tsp salt marinara sauce and return veal to the pot. 1 cup sliced red onion 4. Bring to a boil and lower heat. Cover the pot and cook for 2 hours, 1 cup sliced baby bella checking every half-hour to ensure that there’s still enough liquid in the mushrooms pot. (There should only be enough liquid to cover vegetables.) If it looks 1 cup sliced red, orange, like it’s boiling out, add some more wine, sauce, or even some chicken soup stock. and yellow peppers 1 cup merlot or cabernet wine 5. Cook until the veal’s internal temperature reaches 145 160°F (63 71°C). 1 cup marinara sauce Tishrei 5779 37
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mains Sticky Ribs RIVKY KLEIMAN These are seriously the best ribs ever... Period. Serves 6 1. Preheat oven to 325°F (160°C). 3 5 lb (1½–2¼ kg) English ribs 2. Mix chili powder, garlic powder, pepper, and onion powder in a small 1 tsp chili powder bowl. Rub each rib with dry rub, then lay in a 9x13-inch (20x30-cm) ½ tsp garlic powder baking pan. ⅛ tsp pepper 3. Combine all sauce ingredients and pour over ribs. Seal tightly with foil. ¼ tsp onion powder Place in oven and bake for 3 hours, or until tender. Sauce 2 Tbsp rice vinegar 2 Tbsp Worcestershire sauce ( ish free) 1 tsp dried mustard 1 cup beef broth (or 1 cup water + 1 Tbsp beef soup powder) ½ cup hoisin sauce 1 cup barbecue sauce ⅓ cup honey 3 cloves garlic, crushed 2 Tbsp prepared horseradish Tishrei 5779 39
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mains “Tzimmes”-Stuffed Capons with Apple & Honey Crumbs CHANIE APFELBAUM Tzimmes is that mandatory Rosh Hashanah dish that no one seems to eat anymore. The cloyingly sweet carrot coins inevitably get left on everyone’s plate, so I’ve updated it with a healthier and tastier approach. Use it as a stu ing in these apple and honey capons, or serve it as a mash alongside your Yom Tov roast. Serves 6 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment 1 medium-sized butternut squash paper; coat with cooking spray. (about 2 lbs/1 kg) 2. Cut the butternut squash in half lengthwise and remove seeds. Place 2 Tbsp re ined coconut oil (or oil of choice) on the baking sheet, cut side down; bake until roasted and caramelized, about one hour (peel should be browned in spots). Scoop the lesh from 2 cups shredded carrots the squash into a bowl and set aside. 1 Tbsp sugar 3. Heat the coconut oil in a frying pan and add the carrots. Sauté until 2 Tbsp honey, softened. Add the sugar and sauté for 2 more minutes. Add the roasted plus more for drizzling butternut squash, honey, orange zest, and juice and mix well. Remove from heat. Season with salt to taste. ½ tsp orange zest 4. Reduce oven heat to 350°F (180°C). 3 Tbsp freshly squeezed orange juice 5. Set up a dredging station: Place the beaten eggs in a shallow bowl and salt, to taste season with salt and pepper. Mix the corn lake and apple chip crumbs and place in another shallow bowl. Season with salt and pepper. 6 chicken capons (dark meat chicken cutlets with skin on) 6. Lay the capons skin side down and ill with a heaping spoonful of 2 eggs, beaten butternut tzimmes. Roll the capons around the illing and secure with toothpicks. Dip capons into the beaten egg mixture, shake o the excess, pepper, to taste and dip into crumbs. Place in a greased baking dish (divide into two pans, if needed, so as not to overcrowd the pan). If there is any extra tzimmes, ½ cup corn lake crumbs place it in the pan alongside the capons. ½ cup apple chip crumbs 7. Cover with foil and bake for one hour. Uncover and drizzle with honey. (see note) Raise oven heat to 400°F (200°C) and bake for an additional 20 minutes. NOTE: To make apple chip crumbs, blend apple chips in a food processor until crumbs form. NOTE: You can also use boneless chicken breast for this recipe, adjust cook time accordingly. Tishrei 5779 41
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mains Pomegranate Red Wine Chicken MICHAL FRISCHMAN This sauce took a few attempts to get me to a satis ied end result (I started out overly complicating things, then scaled it back big time), but now I’m putting it on everything. Chicken, lanken, even in place of stu ed cabbage sauce, and you can’t stop me. Serves 8 1. Heat olive oil in a small saucepan and sauté onion and garlic until 1 Tbsp olive oil translucent. Add remaining ingredients, aside from the chicken, and bring 1 red onion, diced to a boil. Reduce to a simmer and cook until alcohol lavor has mellowed, 1 clove garlic, crushed about 20 minutes. Remove from heat and allow to cool. 1 8-oz can (225-ml) tomato sauce 2. Preheat oven to 350°F (180°C). (or 1 cup) 1 cup pomegranate juice 3. Arrange the chicken in a nonreactive baking dish. Pour the sauce on top 1 cup cabernet sauvignon and cover. ¼ cup maple syrup 1 tsp salt 4. Bake for 1 hour and 15 minutes covered, then baste and bake for an ½ tsp black pepper additional 20 30 minutes uncovered. Serve over rice. 8 chicken bottoms or 16 drumsticks (frenched, for best presentation!) Tishrei 5779 43
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sides Green Trio and Duck Fry Sauté RIVKY KLEIMAN This new dish was an instant hit. Young and old kept taking one more taste just for “quality control”.... Serves 8 1. Defrost broccoli, asparagus, and green beans (if frozen) in a colander and 1 24-oz (680-g) pkg shake to remove excess water. frozen broccoli spears 2. Preheat a large frying pan. Slice the duck fry into 1-inch (2¼-cm) slices. 1 12-oz (340-g) pkg frozen asparagus spears Fry duck fry until crispy. Remove with a slotted spoon and transfer to a paper towel. 1 12-oz (340-g) pkg green beans, fresh or frozen 3. Melt margarine in the same frying pan. Add garlic and allow to become 2 4-oz (110-g) pkgs fragrant, about 30 seconds. Next, add the veggies and toss to coat. Pelleh duck fry 4. Add the maple syrup and continue stirring. Add the brown sugar, salt, ¼ cup (½ stick) margarine pepper, and pepper lakes. 6 cloves garlic, crushed 5. Remove from heat and stir in the crispy duck fry. ¼ cup maple syrup 2 Tbsp brown sugar 1 tsp kosher salt ¼ tsp pepper ¼ tsp red pepper lakes Tishrei 5779 45
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sides Sweet and Sticky Stovetop Potatoes MIRIAM PASCAL I originally created these potatoes for Shavuos. Despite so many other, fancier dishes on the table, they totally stole the show. Serves 6–8 1. Boil potatoes in salted boiling water for about 20 25 minutes, until fork 1 2 lb (450 900 g) tender, then drain and cool. Once cooled, cut into quarters. baby red potatoes 2. Heat oil in a large, deep frying pan over medium-high heat. Add potato 2 Tbsp oil pieces and cook, stirring often, for about 5 minutes, until slightly crispy. Sauce 3. Meanwhile, combine all sauce ingredients in a small bowl. Whisk to ⅔ cup chili sauce ⅓ cup honey combine. ⅓ cup oil 4. Pour sauce mixture over potatoes. Continue to cook, stirring often, for 1 2 tsp hot sauce, depending on how spicy you like it 5 8 minutes, until sauce is reduced and potatoes are sticky and coated. 2 tsp red wine or balsamic vinegar Plan Ahead: You can boil and quarter potatoes a few days beforehand. Sauce 1½ tsp kosher salt 1 tsp garlic powder can be prepared and stored in fridge for a few days as well. Assemble potatoes just before serving. Tishrei 5779 47
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sides Orzo with Caramelized Onions and Leeks MIRIAM PASCAL The lavors of Rosh Hashanah really shine through in this delicious side dish. Don’t rush the caramelizing process — let those leeks cook low and slow for the most amazing lavor! Serves 6–8 1. Heat oil in a large, deep frying pan over medium heat. Add onions and 2 Tbsp oil salt and cook, stirring occasionally, for about 5 minutes, until softened. 1 large Spanish onion, diced 2. Add leeks and garlic and reduce heat to medium-low. Cook, stirring 1 tsp kosher salt 6 leeks, cleaned and cut occasionally, for about 15 minutes, until reduced and softened. in half-ring slices 3. Add honey, dill, and lemon. Continue to cook on low for about 4 cloves garlic, minced 20 30 minutes (the longer the better), until the vegetables start to brown. 2 Tbsp honey Add cooked orzo and stir to heat through. 3 cubes frozen dill Plan Ahead: Orzo and vegetable mixture can both be prepared a couple of days juice of 1 lemon 1 1-lb (450-g) box orzo, cooked ahead of time and stored separately. Combine and heat just before serving. according to package directions Tishrei 5779 49
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