Lighter Dishes for Rosh Hashanah.
Perfect recipes for a three day Yom Tov.
I’m keeping some of the Yom Tov meals on the lighter side...well kinda. I like complex flavors combined with the sweet ingredients in holiday foods, like a grainy quinoa with savory onions, Dijon and orange zest, tangy endive lettuce with an apple dressing, and a turkey roast with maple and hoisin. What a great combination!
Moroccan Chicken and Butternut Squash Soup
- 1 tablespoon olive oil
- 1 cup chopped onion
- 3 (4-ounce) skinless, boneless chicken, cut into bite-sized pieces
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/8 to 1/4 teaspoon ground red pepper
- 3 cups (1/2-inch) cubed peeled butternut squash
- 2 tablespoons tomato paste
- 6 cups chicken stock or vegetable stock
- 1/3 cup uncooked couscous
- 3/4 teaspoon kosher salt
- 1 zucchini, quartered lengthwise and sliced into 3/4-inch pieces
- 1/2 cup coarsely chopped fresh basil
- 2 teaspoons grated orange zest
Heat a Dutch oven over medium heat. Add oil to pan. Add onion, and cook for 4 minutes until softened, stirring occasionally. Add chicken; cook for 4 minutes, browning on all sides. Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly. Add butternut squash and tomato paste; cook 1 minute. Stir in stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes. Stir in couscous, salt, and zucchini; cook 5 minutes or until squash is tender. Remove pan from heat. Stir in chopped basil and orange zest.
Rosh Hashanah Quinoa
- ¼ cup extra virgin olive oil, divided
- 1 small red onion, diced
- 3 cups water
- 1 1/2 cups quinoa
- 1 teaspoon kosher salt
- ¼ cup pure maple syrup
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon orange zest
- ½ teaspoon freshly ground black pepper
- 1 cup chopped apples
- ½ cup craisins or pomegranate seeds
- Garnish: Chopped parsley
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.
Endive Salad with Apple Dressing and Roasted Nut Crumble
- ⅓ cup apple juice
- 2 tablespoons white wine vinegar
- ¼ teaspoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 2 teaspoons olive oil
- ½ teaspoon Kosher salt
- 5 endive, preferably purple
- 1 cup hearts of palm, sliced
- Nut crumble
- ½ cup pistachios
- 3 tablespoons olive oil
- 2 teaspoons honey
- 1 teaspoon fresh lemon juice
- ¾ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
For the dressing: Whisk apple juice, vinegar, lemon zest and juice, oil, salt and pepper until blended.
For the nut crumble: Preheat oven to 300°F. Toast pistachios on a large baking sheet for about 8 minutes. While hot toss iwth oil, honey, lemon juice, salt and pepper.
In a bowl, toss endive and hearts of palm with desired amount of dressing. Spoon nut crumble over salad and serve.
Asian Maple Glazed Turkey
For the marinade
- 1 teaspoon kosher salt
- 2 tablespoons dark brown sugar
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup Scotch
- 1 tablespoons pure maple syrup
- 1 tablespoons minced garlic
- 1 tablespoons minced fresh ginger
- 1/4 teaspoon Chinese five-spice powder
- 1 (2 to 2-1/2 lb. total) turkey breast or turkey London broil
For the glaze
- 1/4 cup hoisin sauce
- 2 tablespoons pure maple syrup
- 1 tablespoons dark brown sugar
- 1 tablespoon Scotch
- 2 teaspoon toasted sesame oil
- 1 teaspoon minced fresh ginger
- Thinly sliced scallions, for garnish
In a large ziplock bag, combine the salt and sugar with 4 cups cold water and stir until dissolved. Add the hoisin and soy sauces, the Scotch, maple syrup, garlic, ginger, and five-spice powder. Submerge the turkey in the brine, cover, and refrigerate for at least 6 hours and up to 12 hours.
Position a rack in the center of the oven and preheat to 375°F.
In a small saucepan, combine the hoisin sauce, maple syrup, sugar, Scotch, sesame oil, and ginger, and cook over medium-low heat, stirring occasionally, until the mixture comes to a boil. Remove from the heat.
Line a rimmed baking sheet with foil, Take the turkey out of the brine/marinade, shaking off any excess. Pat dry with paper towels, and place on the rack. Brush with about half of the glaze. roast for 30 minutes, brush with about half of the remaining glaze, and roast until the turkey registers 165°F on an instant-read thermometer, another 10 to 15 minutes. Transfer to a cutting board, cover loosely with foil, and let rest for 5 minutes. Slice and serve with the scallions.
Apple Pound Cake with Caramel Glaze
- 3 Gala apples or Granny Smith apples (1 1/2 pounds) – peeled, cored and sliced 1/2 inch thick
- 1 tablespoon Apple brandy or brandy
- ¾ teaspoon ground cinnamon
- 2 ¼ cups plus 2 tablespoons sugar
- 3 sticks unsalted margarine, at room temperature
- 1/4 teaspoon kosher salt
- 3 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- Caramel Glaze
- ¼ cup sugar
- 2 tablespoons pareve whipping cream
- 2 tablespoons unsalted margarine
For the cake: In a large bowl, toss the apples with the brandy, cinnamon and 2 tablespoons of the sugar. Let stand for 30 minutes.
Preheat the oven to 350°F. Grease a 9-inch springform pan with non-stick cooking spray.
In an electric mixer, beat the 3 sticks of margarine with the remaining 2 1/4 cups of sugar and the salt until pale yellow and fluffy, about 3 minutes. Beat in the eggs one at a time until smooth. Using a wooden spoon, stir in the flour and baking powder until a thick, smooth batter forms. Fold in about 8 slices of the apple slices. Spread the batter in the prepared pan.
Arrange the remaining apples in slightly overlapping concentric circles on the batter and drizzle on the juices. Bake for about 1 hour and 40 minutes, until a cake tester inserted in the center comes out clean.
Make the glaze In a small saucepan, combine the sugar with 2 tablespoons of water and bring to a simmer without stirring. Cook over moderate heat, swirling the pan, until an amber caramel forms, about 4 minutes. Carefully add the whipping cream and margarine (the mixture will sputter) and cook, whisking, until the caramel is smooth, about 2 minutes.
Transfer the cake to a rack and let stand for 10 minutes. Unmold the cake and poke a few times with a toothpick or skewer. Brush the top with the glaze. Let cool slightly and serve warm or at room temperature.