Yom Kippur
Yom Kippur in Bergen Belsen
7 min read
5 min read
Combining the flavors of pomegranate, sweet honey, and apples into an unforgettable menu.
Rosh Hashanah menus should of course include some wonderfully familiar flavors of the holiday like pomegranate, sweet honey, and apples. I like to combine these with other trendy and fall seasonal foods that together make a scrumptious memorable meal. Below, you’ll find some new favorites of mine that will definitely be appearing on my Yom Tov table. Chag Sameach!
Serves 10
Preheat oven to 375ï‚°F. Cut squash lengthwise in half, and clean out seeds and strings. Score flesh with a knife in a criss-cross pattern and place on baking sheet and drizzle with ½ teaspoon salt and honey. Roast until tender, about 1 ½ hours, basting with juices occasionally. Cool.
Heat margarine or oil in a large pot over medium heat, cook onions and garlic for 20 – 25 minutes or until golden brown. Add sage and carrots and cook, stirring for 5 more minutes.
Scrape butternut squash flesh into onion mixture and add 1 ½ quarts of stock. Bring to a boil over high heat, cover and reduce heat to simmer and cook until carrots are tender, about 30 minutes.
With an immersion blender, puree soup. Add remaining 1 teaspoon salt, paprika, pepper and nutmeg. Add corn and stir and cook until tender, about 5 minutes. Thin with more stock if necessary.
Serve warm or at room temperature, with a dollop of tofutti sour cream and parsley. Optional garnish for a little heat, add a drizzle of sriracha sauce or spicy mayonnaise.
Serves 8
In a medium bowl, whisk shallot, cider, honey, ginger, vinegar, thyme, salt, and pepper. Place chicken in a large resealable bag. Pour marinade into bag, seal it, and refrigerate for 12 – 24 hours, turning or mixing if possible every few hours.
Preheat oven to 400ï‚°F. Remove chicken from marinade and place skin side up on large baking sheet in a single layer. Tuck apples and thyme sprigs among chicken pieces. Pour marinade over top. Bake, basting occasionally, about 1 hour or until chicken is cooked through and toasty brown on top.
Serve chicken with apples and sauce spooned on top.
Serve warm or at room temperature
Serves 8
In a 4 quart saucepan, heat 1 tablespoon oil. Add onion and cook until soft and lightly browned. Add water, quinoa and salt and bring to a boil. Cover and reduce heat to simmer and cook until liquid is absorbed, about 13 – 15 minutes.
In a large bowl, whisk maple syrup, vinegar, mustard, zest, pepper and the remaining 3 tablespoons oil.
Add hot quinoa (so that it absorbs the dressing), and stir to coat. Add apples and craisins. Garnish with chopped parsley.
Serves 10 – 12
Glaze
Preheat oven 350ï‚°F. Coat a 9-inch spring form pan with non-stick cooking spray.
In a food processor, process nuts for 20 – 30 seconds, until finely ground. Add flours, baking soda, and salt and pulse to combine.
In a large bowl, beat eggs and syrup until smooth. Gradually beat in margarine. Stir in almond mixture followed by apples. Transfer to prepared pan and bake for 44 minutes, until torte springs back when lightly touched and a toothpick inserted into the center comes out with moist crumbs. Cool.
Make glaze: In small bowl, stir confectioners’ sugar, maple syrup, vinegar and cinnamon.
To serve: Run a knife along edge of pan. Remove sides and spread glaze over torte.