Rosh Hashanah

Rosh Hashanah

Five for Foodies: Rosh Hashanah recipes to savor

1. Rosh Hashanah treats: Nut-free Babka Bites from 'The Holiday Kosher Baker' (recipe)

Babka Bites

Makes 46 to 48

Ingredients:

For the dough:

• 1/4 cup warm water
• 1/2 ounce (2 envelopes) dry yeast
• 1/4 cup, plus 1 teaspoon sugar, divided
• 2 1/2 cups all-purpose flour
• dash salt
• 4 Tablespoons margarine, at room temperature for at least 15 minutes
• 1/4 cup canola oil
• 1 large egg, plus 1 egg white

For the filling:

• 1/2 cup (1 stick) margarine, at room temperature for at least 30 minutes
• 1/4 cup unsweetened cocoa
• 3/4 cup sugar
• 1/3 cup mini chocolate chips

Directions:

To make the dough: Place warm water, yeast, and 1 teaspoon sugar into a large mixing bowl or the bowl of a stand mixer and let it sit for 10 minutes, until the mixture bubbles and thickens. Add the ¼ cup sugar, flour, salt, margarine, oil, egg, and egg white.

Combine with a wooden spoon or a dough hook in a stand mixer until all the ingredients are mixed in. Cover bowl with plastic wrap and let rise 1½ hours.

To make the filling: Place the margarine into a medium or large bowl and beat until creamy. Add the cocoa and sugar and beat until combined. Cover with plastic and let sit at room temperature while the dough is rising.

Preheat oven to 325 degrees. Place mini muffin papers into a 12-cup mini muffin pan. You will need to bake Babka Bites in batches.

To assemble and bake: After the dough has risen, divide it in half. On a large piece of parchment paper sprinkled with a little flour, roll each piece of dough into a 9 x 12-inch (23 x 30-cm) rectangle so that the 12-inch (30-cm) side is facing you. Sprinkle a little flour on the rolling pin if the dough starts to stick to it. Use a silicone spatula to spread half the chocolate filling all the way to the edges. Sprinkle half the chocolate chips all over the chocolate filling and roll up tightly the long way. Cut into ½-inch (1.25-cm) slices and place one into each of the muffin cups, cut side up. You will have about 24 slices. Repeat with the rest of the dough.

Bake for 20 minutes, or until lightly golden. Serve warm or at room temperature. Store covered at room temperature for up to four days or freeze for up to three months.

Source: Recipe printed with permission from "The Holiday Kosher Baker" by Paula Shoyer (Sterling/November 2013).

2. Rosh Hashanah: A fresh take on comfort foods

Kasha Varnishkes

2 cups bow tie pasta

½ ounce dry porcini mushrooms

½ cup schmaltz or butter, divided

2 cups chopped yellow onions

1 Tablespoons salt

1 Tablespoon minced garlic

1 cup kasha, preferably coarse

2 teaspoons ground black pepper

1 Tablespoon fresh thyme leaves

1 cup chicken stock

2 bunches baby leeks, cut into ½-inch lengths (or 1 regular leek, diced)

½ pound veal or beef bacon, cut into ½-inch pieces, cooked until crisp

2 Tablespoons chopped fresh parsley

Direction

Cook the pasta in salted water until al dente, according to package directions. Drain and set aside.

Meanwhile, in a small bowl soak the porcini mushrooms in » cup of warm water for 10 minutes. Drain the mushrooms, retaining the soaking water, then mince and set aside.

In a large saucepan over medium-high, melt ¼ cup of the schmaltz or butter. Add the onions and salt, then saute until well browned. Add mushrooms and garlic, then cook for 1 minute. Add the kasha, pepper and thyme, then cook for 2 to 3 minutes. Stir in the stock, cover, reduce heat and simmer for 20 minutes.

Meanwhile, in a separate pan over medium-high heat, melt 1 tablespoon of the remaining schmaltz or butter. Add the leeks, reserved mushroom water and bacon, if using, then saute until the leeks are tender.

In a large serving bowl, toss the pasta with the kasha mixture. Spoon the leek and bacon mixture over it, then garnish with chopped parsley.

Makes 6 servings.

Recipe adapted from Mark Spangenthal of Kutcher’s Tribeca restaurant in New York City.

3. Rosh Hashanah: Apple Noodle Kugel - Recipe

Apple Noodle Kugel

Serves 12

Ingredients:

• 1 pound thin egg noodles 
• 20 ounces applesauce (see note)
• 1/2 pound margarine, melted 
• pinch of cinnamon
• 2 cups sugar 
• 6 eggs

For the topping:

• 1 1/2 cups graham cracker crumbs 
• 1/4 pound margarine, melted

Directions:

Combine the 1/2 pound melted margarine, eggs, sugar, applesauce and cinnamon. Mix in with the noodles. Put in a greased 9 inch by 13 inch pan. Combine the 1/4 pound melted margarine and the cracker crumbs. Sprinkle on top of the noodle mixture. Bake at 350 degrees for 45 to 60 minutes.

Note: I often use a flavored applesauce like apple and raspberry or apple and apricot.

Braised Lamb Shoulder with Pomegranate Molasses
This is a delicious change from brisket. Although lamb is my favourite meat, when I serve it, if I don’t know that everyone is a fan, I usually make some roast chicken also, just in case. This recipe was inspired by Jamie Oliver. It is very easy — but like brisket, takes time to cook to melting tenderness. Also like brisket, you can make it ahead and reheat.

-5 lb boneless lamb shoulder
-2 tbsp extra virgin olive oil
-2 tbsp pomegranate molasses
-2 tbsp honey
-1 tbsp kosher salt or more
-1/2 tsp freshly ground black pepper
-3 onions, quartered
-2 heads garlic, broken into cloves, peeled but whole
-1 large bunch rosemary
-1/2 cup dry red wine or chicken stock
-1 lb carrots, cut in large chunks
-1 lb parsnips, cut in large chunks
-fresh sprigs of rosemary
-1 cup pomegranate seeds, optional

1. Combine olive oil, pomegranate molasses and honey. Rub into lamb on both sides. Sprinkle with salt and pepper. Place onions, half of garlic and half of rosemary in the bottom of a large roasting pan. Lay the lamb, fat side up, on top. Place remaining garlic and rosemary on lamb. Add wine. Cover with a piece of parchment paper directly on the surface and top with a tight lid or aluminum foil.
2. Place lamb in a preheated 500F oven. Lower heat immediately to 325F. Roast lamb for 4 to 5 hours or longer in total but after 3 hours add carrots and parsnips and continue roasting until very tender. Juices will collect in the pan — should be 2 cups or more.
3. When lamb is tender, remove lid (or foil) and parchment paper and if lamb has not browned, increase oven temperature to 375F and roast 15 minutes longer.
4. Remove lamb and vegetables from pan and cover tightly with foil. Discard sprigs of rosemary. Discard fat that has risen to the top of juices. Strain juices and season. (If there is too much juice, bring it to a boil and cook 5 to 10 minutes until you have about 2 cups.)
5. Slice (it may break apart into pieces) or shred lamb and combine with juices. Serve with vegetables and top with fresh rosemary and pomegranate seeds.

Makes 8 to 10 servings

4. Rosh Hashana recipes for a relaxed holiday

Quinoa With Dried Fruit and Honey-Lime Dressing 

For the salad:

• 2 cups dried quinoa, rinsed in cold water and drained thoroughly
• 4 cups water
• 10 dried apricots, chopped into 1/4-inch pieces
• 1/4 cup dried currants
• 1/3 cup finely chopped scallions
• 1/2 cup slivered almonds, toasted (see note below)
• Lettuce leaves, for serving
• Crumbled feta cheese, for garnish (optional)

For the dressing:

• Finely grated zest from 2 limes, plus 1/4 cup fresh lime juice
• 1 to 2 teaspoons honey
• 1/2 cup sunflower, safflower or walnut oil
• 1 teaspoon salt, or more as needed
• Freshly ground black pepper

Steps for the salad: Combine the quinoa and water in a medium saucepan over high heat. Bring to a boil, then reduce the heat to medium-low; cover and cook for about 15 minutes or until all of the water is absorbed, watching carefully near the end to avoid overcooking or scorching the bottom.

Uncover and fluff with a fork, then transfer to a large mixing bowl to cool.

Meanwhile, combine the dried apricots and currants in a heatproof bowl. Cover them with just-boiled water to plump them up; drain after 10 to 12 minutes, then add the fruit to the quinoa along with the scallions.

For the dressing: Combine the lime juice, honey, oil, the teaspoon of salt and pepper to taste in a liquid measuring cup, whisking until emulsified. Stir in the zest, then pour into the quinoa mixture and toss to incorporate. (At this point, the salad can be refrigerated for 1 to 2 days in advance.)

When ready to serve, mix in the toasted almonds. Line a platter with lettuce leaves, then spoon the quinoa salad over the leaves. Scatter the feta over the top, if using, or serve alongside.

NOTE: Toast the almonds in a small, dry skillet over medium-low heat, shaking them often to avoid scorching. Cook for a few minutes, until lightly browned and fragrant. Cool completely.

Makes 8 cups (8 servings).

Nutrition per serving: 320 calories, 7 grams protein, 34 grams carbohydrates, 19 grams fat, 2 grams saturated fat, 0 milligrams cholesterol, 300 milligrams sodium, 4 grams dietary fiber, 9 grams sugar

From Susan Barocas, director of the Jewish Food Experience.

Beef, Farro and Prune Overnight Stew

• 8 ounces dried fava beans (not split fava, but skin-on; see headnote)
• One 2-pound boneless beef chuck roast
• 4 1/2 teaspoons kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 4 Tablespoons olive oil
• 1 yellow onion, chopped
• 12 ounces uncooked farro (a generous 2 cups)
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cardamom
• 2 Tablespoons tomato paste
• 10 pitted prunes
• Two 3-inch cinnamon sticks (may substitute 1 teaspoon ground cinnamon)
• 5 cups water, at room temperature

Place the fava beans in a bowl and cover with water to soak overnight.

Drain.

Preheat the oven to 200 degrees. Have a narrow, deep ovenproof pot with a tight-fitting lid at hand; the food should fit in snugly. The pot should be about 9 inches across, with a capacity of a little over 4 quarts.

Use paper towels to pat the meat dry. Season all over with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.

Heat the oil in the pot over medium-high heat. Once the oil shimmers, add the meat and sear for about 3 minutes on each side.

Transfer to a plate.

Reduce the heat to medium; add the onion and stir to coat. Cook for about 10 minutes or until the onion has softened and picked up some color.

Remove the pot from the heat. Add the farro, fava beans, the remaining 3 1/2 teaspoons of kosher salt and the remaining teaspoon of pepper, the nutmeg and cardamom; mix well. Stir in the tomato paste and prunes until well incorporated.

Push the farro mixture to one side so you can return the seared beef to the pot alongside it. Place the cinnamon sticks on top of the meat. Add the water, which should just about cover what's in the pot. Bring to a boil over medium-high heat; skim off and discard any foam that rises to surface.

Remove from the heat.

Cover the pot tightly with aluminum foil, then seal with the pot's lid. Slow-cook in the oven for 8 hours or overnight. Uncover and taste for seasoning. Discard the cinnamon sticks. Serve hot; or cool completely, cover and refrigerate for a day or two.

Makes about 12 1/2 cups (6 to 8 servings).

Nutrition per serving (based on 8): 480 calories, 36 grams protein, 55 grams carbohydrates, 14 grams fat, 3 grams saturated fat, 65 milligrams cholesterol, 1190 milligrams sodium, 13 grams dietary fiber, 7 grams sugar

From Washington caterer Vered Guttman, who blogs about food for Haaretz.com.

5. Rosh Hashanah: A fresh take on comfort foods

Turkish Coffee-Rubbed Brisket

Though 4 pounds of brisket may seem like a lot, remember that this cut of meat loses some weight in cooking; one advantage of leaner first-cut brisket is that there's less shrinkage, but remember you'll pay more for the privilege.

ingredients

• 2 onions, peeled and quartered
• 2 large potatoes, scrubbed and cut into 1-inch-thick wedges
• 1 large carrot, peeled and cut into 2-inch pieces
• 1 fennel bulb, cut into 1 1/2-inch-thick wedges
• 1 garlic head, unpeeled, sliced in half crosswise
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon plus 1 teaspoon kosher salt, divided
• 1 1/2 teaspoons freshly ground black pepper, divided
• 1 tablespoon finely ground Turkish coffee or espresso
• 1 tablespoon smoked cinnamon (available from www.laboiteny.com) or regular cinnamon
• 1 teaspoon ground cardamom
• One 3 1/2- to 4-pound brisket, (first or second cut; Solomonov prefers well-marbled second cut)

Special equipment:

• Heavy, large roasting pan

preparation

Preheat oven to 400°F. Place onions, potatoes, carrot, fennel, and garlic in a heavy roasting pan. Toss with olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. In a small bowl, combine coffee, cinnamon, cardamom, remaining 1 tablespoon salt, and 1 teaspoon pepper. Rub all over brisket and nestle brisket into vegetables to rest on bottom of pan. Roast until vegetables are lightly browned, 45 minutes.

Cover tightly with foil, lower oven to 300°F, and roast until fork-tender (you should be able to insert a roasting fork in the center and twist slightly with little resistance), 4 1/2 to 5 hours for first cut and 5 1/2 to 6 hours for second cut. As the brisket cooks, check on it every 45 minutes, adding 1/4 cup water to the pan if it starts to look dry. When the brisket is cooked, remove roasting pan from oven, cool to room temperature, and refrigerate with the vegetables until fat is solid, 8 to 24 hours. Transfer brisket to a cutting board and slice across the grain. Skim and discard fat in the roasting pan. Return brisket slices to the roasting pan with the vegetables and cooking juices.

To serve, preheat oven to 300°F. Transfer roasting pan to oven and heat brisket until liquid is melted and brisket and vegetables are just warmed through, 15 to 20 minutes. Transfer the brisket and vegetables to a serving dish, cover with foil, and reserve. Set the roasting pan over two burners on the stovetop and simmer the liquid over medium heat until thickened, 10 to 15 minutes. Pour the thickened pan juices over the brisket and serve.