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Rosh Hashanah recipes comprised of the sweetest ingredients. Tradition with a twist.
I love honey. I don’t claim to know exactly what the Sages had in mind when they said that during this season we should avoid tart or bitter foods and slop honey on everything, but my guess is that we’re supposed to look for the sweetness in life and try to make ourselves a little sweeter too. You are what you eat.
In any case, a few weeks before Rosh Hashanah, my head starts to twirl with holiday recipes comprised of the sweetest ingredients – to give my family a yummy new lease on life. Now, you know I love and respect tradition – but when it comes to recipes, I like to put a novel twist on things. Let’s be sweet in new ways!
Butternut Squash Kugel
Thank you, Abby for this delicious, melt-in-your mouth soufflé that really is like dessert right at the meal.
Ingredients
Directions
Tips
Also try baking this in a 9-inch frozen piecrust.
Cider Glazed Vegetables
This simple apple cider glaze works well with any fresh or frozen vegetable you happen to have on hand for a quick side dish. This recipe uses green beans but it’s great on sliced carrots, parsnips or other winter root vegetables. Also try it with other types of vinegar or different kinds of nuts.
Ingredients
Directions
Preheat oven to 400 F.
Spread green beans out on a large sheet pan in a single layer. Toss with vinegar, olive oil, honey and salt. Roast 8 to 10 minutes or until tender but still crisp. Transfer to a serving platter and sprinkle with sliced almonds.
Pomegranate Brisket
Ingredients
Directions
Preheat oven to 375 F.
Season brisket with salt and pepper. Heat 2 tablespoons olive oil in a large roasting pan or dutch oven over medium high heat. Sear brisket about 4 minutes per side or until browned. Remove and set aside.
Add remaining 2 tablespoons olive oil and sauté onions and garlic for 5 minutes over medium low heat until softened. Return brisket to pan and add pomegranate juice, broth, honey, bay leaves, and thyme. Bring to a boil, then reduce to a simmer and cover.
Transfer to preheated oven and roast for 2 hours. Flip brisket over and continue roasting for 1 to 1 ½ more hours or until tender.
Let brisket rest for 10 minutes before thinly slicing against the grain. Strain liquid and serve on the side as au jus.
Orange Ginger Poached Pears
Poached pears are a great lighter alternative to a rich heavy dessert but still have loads of flavor to satisfy the most discerning sweet tooth. Serve with your favorite non-dairy ice cream and experiment poaching different kinds of fruit.
Ingredients
Directions
In a saucepan, combine orange juice, water, sugar, ginger and salt and bring to a boil. Reduce to a simmer and add pears. Simmer until just tender, about 8 minutes. Remove pears and set aside.
Bring mixture to a boil and reduce until a little thicker, about 10 minutes. Strain sauce through a fine mesh sieve.
Serve each pear half with a scoop of ice cream and a few tablespoons of sauce.