Yom Kippur
Yom Kippur in Bergen Belsen
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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.
This 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).
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.
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.
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.
Add the chunks of deboned cooled meat/chicken; cover and simmer about 35 minutes longer.
Add cauliflower rosettes, cover, and simmer for 10 minutes. Add chopped fresh parsley and remove from heat.
Serve steaming hot with your favorite noodles.
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
The red wine and spices in this flavorful relish infuse the beef with extra flavor.
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
On Rosh Hashanah it is customary to eat carrots as a good omen for a sweet New Year.
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
This is a lovely side dish that can be prepared ahead of time and frozen until needed.
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
Apples 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.
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.
Sometimes 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
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!