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Rosh Hashanah Menu

August 26, 2013 | by Gitta Bixenspanner

Recipes for a sweet New Year.

Rosh Hashanah is almost upon us. Once again we have the opportunity to pray for a sweet New Year.
Here are some wonderful recipes to warm our heart when we take the time for meals in these intense prayer filled days.

Vegetable Soup with Chicken or Beef

Vegetable Soup with Chicken or BeefThis time of year when we are so preoccupied with the outcome of our prayers on this holy day nothing can beat a bowl of steaming hot soup to warm the soul. This hearty chicken (or beef) vegetable soup is delicious and warming any time of the year. It would also be great served with matzo balls or the traditional square noodles, which we traditionally consume to symbolize that our livelihood should be complete without having to be cut (as would do with the vermicelli noodles which is consumed on other weeks).

  • 1 lb beef bones (soup bone) or 1 whole chicken
  • 8 cups water
  • 1 bay leaf
  • 1 onion, cut into 1/2-inch chunks
  • 3 sprigs fresh parsley
  • 4 -5 medium carrots, sliced
  • 1 leek, chopped ( white and light-green parts only)
  • 2 -3 stalks celery, sliced
  • ground black pepper and salt to taste
  • 1 medium cauliflower, broken into rosettes
  • ½ cup fresh pars ley, chopped
  1. To an 8 quart stock pot, add beef bone or chicken, water, bay leaf, onion chunks, and sprigs of parsley. Bring to a boil, cover, and then simmer about 1 to 1 ½ hours until beef or chicken is almost done.

  2. Remove meat bone or chicken to a plate and let cool until enough to handle. Strip meat from the bones into chunks (discard bones), and set aside.

  3. Meanwhile add sliced carrots, leek, chopped celery with leaves, chicken bouillon cubes and pepper (do not add salt). Bring to a boil; cover and simmer 5 to 10 minutes.

  4. Add the chunks of deboned cooled meat/chicken; cover and simmer about 35 minutes longer.

  5. Add cauliflower rosettes, cover, and simmer for 10 minutes. Add chopped fresh parsley and remove from heat.

  6. Serve steaming hot with your favorite noodles.

  7. Makes good leftovers (soup is great on day 1, but tastes even better on days 2-3), and freezes/reheats well.

Preparation 20 minutes
Cooking time 2 hours+ (the longer it simmers on a low flame the more flavorful it will be)
Serves 8-10

Beef Medallions with Pear-Cranberry Relish

Beef Medallions with Pear-Cranberry RelishThe red wine and spices in this flavorful relish infuse the beef with extra flavor.

  • 4 lb beef shank or London broil cut about 1 inch thick (1 pound)
  • 2 Tbs oil
  • ½ large red onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 Tbs dry red wine
  • 2 firm ripe pears, peeled and diced
  • ½ cup fresh or frozen cranberries
  • 2 Tbs packed brown sugar
  • ½ tsp nutmeg (optional)

Spray 12-inch skillet with cooking spray; heat over medium-high heat. Saute onion, garlic and wine in skillet about 5 minutes, stirring frequently, until onion is tender but not brown.

Stir in remaining ingredients except beef; reduce heat. Simmer uncovered about 10 minutes, stirring frequently, until cranberries burst. Place relish in a small bowl; set aside.

In a skillet, heat 2 tablespoons of oil, sear beef in on all sides over medium heat. Lower heat and allow to cook in its own juice for about 15 minutes for medium doneness, turning once.

Watch meat should not burn. Serve topped with a spoon of the relish.

Preparation 20 minutes
Cooking time 45 minutes
Makes 4 servings

Perfect Sweet Glazed Pineapple Baby Carrots

On Rosh Hashanah it is customary to eat carrots as a good omen for a sweet New Year.

  • 2 cups baby carrots
  • 1 cup pineapple chunks (8 ounces) drained; reserve juice
  • ¼ cup brown sugar
  • 1 Tbs oil or margarine
  • 2 tsp cornstarch
  • ½ tsp ground cinnamon

In a 4 quart pot cook carrots until fork tender about 10 minutes. Drain and set aside. Turn over into a bowl

In the same pot combine pineapple juice sugar, margarine, cornstarch, and cinnamon.

Cook and stir until clear and thickened. Combine carrots with pineapple mixture, heat and serve warm or room temperature

Preparation 20 minutes
Serves 6-8

Savory Squash Kugel

Savory Squash KugelThis is a lovely side dish that can be prepared ahead of time and frozen until needed.

  • ½ cup plus 2 Tbs trans fat free margarine or oil, divided
  • 6 medium zucchini, thinly sliced
  • 4 medium yellow squash, thinly sliced
  • 1- 8 ounce package sliced fresh mushrooms
  • 1 onion, chopped
  • Salt and pepper to taste
  • 12 salty crackers, crushed or 1 cup corn flake crumbs.

In a large skillet over medium-high heat, melt ½ cup margarine or oil. Add vegetables; cook, uncovered, stirring often, until tender, approximately 20 minutes. Add salt and pepper.

Preheat oven to 350 degrees.

Spoon squash mixture into a 13-x-9-x-2-inch baking dish; set aside.

In a medium saucepan over low heat, melt remaining 2 tablespoons margarine/oil. Remove from heat. Stir in crushed crackers or corn flake crumbs. Sprinkle mixture over casserole.

Bake for 45 minutes.

Preparation 20 minutes
Serves 8

Acorn Squash with Apricot Glaze

Acorn Squash with Apricot GlazeApples and apricots spiced with honey and nutmeg complement the flavor of acorn squash in this special dish for Yom Tov, taking advantage of the plentiful produce now available in the markets.

  • 2 medium acorn squash (1 pound each)
  • 1 medium apple, sliced
  • 2 medium apricots, sliced or 1 peach, peeled and sliced (2/3 cup)
  • ¼ cup apricot nectar or alternatively, apple cider juice can be used.
  • 2 Tbs honey
  • ¼ tsp ground nutmeg (optional)
  • ½ cinnamon
  • 1 Tbs margarine or oil

Halve squash lengthwise; remove and discard seeds. Place squash, cut side down, in a 2-quart rectangular oven-safe baking dish. Bake for 20 to 25 minutes or until just tender, giving dish a half-turn once.

Meanwhile in a small bowl combine apple and apricot or peach slices, nectar, honey, and nutmeg. Turn squash over, cut side up. Spoon fruit mixture into squash cavities. Dot with margarine or oil. Bake covered with waxed paper, for 15 minutes or until fruit is hot. Sprinkle with additional nutmeg, or cinnamon if desired. Makes 4 healthy side dishes or dessert servings.

Tasty and Simple Honey Cake for any occasion

STasty and Simple Honey Cake for any occasionometimes the simpler something is the better. This light apple cake is easy to make, deliciously moist and perfect for Yom Tov dessert or breakfast treat

  • 1 ¼ C sugar
  • ¼ cup oil or apple sauce
  • 3 eggs
  • 1 cup honey
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • 2 tsp baking soda
  • 3 cups flour you can use spelt
  • 1 Tbs coffee – dissolved in 1 ¼ cup boiling water

Beat eggs and sugar until light and fluffy about 15 minutes. Add honey and beat on a lower speed for another 5 minutes. Add other ingredients on low speed alternating between the dry and wet ingredients Mix everything well. Pour into a 9 x 13 pan or a tube pan. Bake for 1 hour @ 350°F or until toothpick inserted comes out clean.

Preparation 2 minutes
Serves 12

Enjoy! A happy and healthy New Year to all!

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