Sweet Baked Chicken

Here is another sweet chicken recipe. It reminds me of the honey baked chicken that I used to make for Rosh Hashana.


2 - 3 lb. chickens, cut into eighths
2 eggs, beaten
2 Tbsp. water
1 cup whole wheat matzo meal
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. garlic powder
1/2 cup light tasting olive oil
1/2 cup hot water
1/4 cup unsweetened apple butter
1 cup orange juice




Remove chicken skin. Trim pieces of all excess fat and pat dry. In a shallow bowl, combine eggs and water. Beat well. In another shallow bowl, combine matzo meal, salt, pepper and garlic. Dip chicken in egg mixture, then roll in matzo meal.

Fry chicken in oil over medium heat until golden brown, approximately 5 minutes per side. Remove chicken to a Dutch oven or covered roasting pan (do not grease the pan).

In a small bowl combine hot water, apple butter and orange juice. Pour over chicken and cover. Bake in preheated 325 degree oven for 45 minutes or until tender. Baste occasionally.

    Apricot Chicken

Here is a sweet chicken recipe.


3 lbs chicken, cut into quarters or eighths
2 Tbsp. fruit sweetened apricot preserves
2 Tbsp. mayonnaise
2 Tbsp. sugar free ketchup (or tomato sauce)
2 Tbsp. dried chopped onion
1 Tbsp. sea salt




Mix all ingredients (except chicken). Spread the sauce over the chicken and cover. Bake at 350 degrees for 1 hr and 10 minutes. Uncover and bake an additional 20 minutes.

Note: If you want to cut down on the fat, you can cut the mayonnaise down to 1 Tbsp. and remove the skin from the chicken. Just be sure to keep the chicken completely covered so it does not dry out.

    Chicken Thighs With Honey, Olives, & Oregano

All these ingredients could have been found in a biblical kitchen, except curiously enough the chicken, which arrived in the Holy Land from India around Talmudic times, spreading from East Asia and the Mediterranean to the rest of the world. Over the centuries, it has become one of the most beloved foods in Israel. Adapted from The Essential Book of Jewish Festival Cooking by Phyllis Glazer with Miriyam Glazer



Serves 6

12 chicken thighs
1/2 cup red wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon capers in brine, drained and coarsely `chopped
6 garlic cloves, minced or pressed
2 tablespoons dried oregano
10 ounces pitted green olives
Freshly ground pepper to taste
1/2 cup flavorful honey (not clover)
1/2 cup dry white wine




Rinse the chicken thighs and place in a bowl. Pour over boiling water to cover and let stand for 2-3 minutes. Using a sharp knife, scrape the skin to remove excess surface fat. Dry and place in a non-reactive ovenproof casserole.

Mix together all the ingredients for the marinade, except for the honey and wine, cover and refrigerate for at least 8 hours or overnight, turning occasionally.

Preheat the oven to 375°F (190ºC). Turn all the chicken thighs skin up, and pour the wine over. Brush the thighs generously with honey, and cover the pan with aluminum foil. Bake for 1 hour, remove cover and continue baking till the tops are golden-brown.

(May be prepared several hours in advance and reheated in the oven. Leftovers may be reheated the next day in the microwave).

    Autumnal Beef Stew

An aromatic stew combining the sweetness of the new year with the bounty of the harvest. Hearty and warming for a cool night in the Succah.


2 tablespoons olive oil
3 pounds beef stew
2 teaspoons chopped garlic
8 cups water
2 tablespoons powdered beef broth
6 carrots, peeled and cut into large pieces
1 rutabaga, peeled and cut into large chunks
2 turnips, peeled and cut into large chunks
1 onion, diced
2 teaspoons ground cumin
1 teaspoon cracked black pepper
1 teaspoon cinnamon
1/2 teaspoon ginger
1 cup pitted prunes
1 cup dried apricots
1/2 cup slivered almonds, optional


Brown beef and garlic in oil in a large Dutch oven. Stir in water, broth powder, carrots ,rutabaga, turnip, onion and spices. Bring to a boil. Stir in prunes, apricots and almonds if using. Reduce heat and simmer, covered, until meat is tender (at least 2 hours, and the longer the better), stirring occasionally.

    Beef and Apple Stew with Dumplings

An unusual and festive treat. Serves 10-12.


4 pounds stew beef
1/2 cup flour
1/2 teaspoon pepper
3 large onions, sliced
2 cloves garlic, minced
1-1/2 cups apple juice
4 tablespoons cider vinegar
2 large red apples, chopped
3 teaspoons curry powder
1/4 cup brown sugar
1/2 cup ketchup


1 cup applesauce
2 eggs, beaten
2 teaspoons dried parsley
2 cups flour
2 teaspoons baking powder
1 teaspoon salt


Coat meat with mixture of flour and pepper. In a large Dutch oven, layer meat, onions and apples. Pour garlic, apple juice, vinegar and curry powder on top. Top with brown sugar and ketchup. Bring to a boil, then reduce heat and simmer, covered, for 2-3 hours, until meat is tender. Combine ingredients for dumplings and drop by the tablespoonful on top of the stew. Cover and cook for an additional 45 minutes until the dumplings plump up.

    Black-eyed peas with Veal

This stew is not beautiful but it is yummy. Serves 8.


1/4 cup canola oil
2 cloves garlic, crushed
2 pounds boneless shoulder veal, cut into 1-inch cubes (lamb or beef may be substituted)
2 cups water
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon ground allspice
1/2 teaspoon cinnamon
1/2 teaspoon oregano
2 packages (10 ounces each) frozen black-eyed peas


In a Dutch oven, heat oil and saute garlic 2 minutes. Add veal and brown. Add water and spices. Bring to boil, cover, reduce heat and simmer for 45 minutes. Add black-eyed peas and cook an additional 45 minutes or until meat is tender. Serve with rice. ©Debby Segura

    Breaded Chicken Breasts with Tomato-Basil Salsa

8 skinless, boneless chicken breasts
1 cup seasoned bread crumbs
canola oil


Heat 4 tablespoons of oil over medium heat. Dip chicken breasts in bread crumbs, covering both sides and place in pan. Saute until crisp ? about 7 minutes each side. Can be served hot or at room temperature. Serve with salsa.

Tomato-Basil Salsa

5 fresh vine-ripened tomatoes, chopped
1 bunch fresh basil, chopped
4 cloves garlic, minced
1/4 cup olive oil


    Chinese Chicken

This is an old standby ? sweet and always a hit. Serves 8-12.


2 chickens (2-1/2 to 3 pounds each)
2 teaspoons paprika
2 teaspoons granulated garlic
1 teaspoon dry mustard
4 cloves garlic, minced
1 cup soy sauce
1 cup honey
1 teaspoon ginger


Preheat oven to 400 degrees. Place chickens in baking pan and sprinkle with spices. Roast for 1/2 hour. Combine remaining ingredients and pour over chicken. Reduce heat to 350 degrees and cook for another hour. Serve with rice.

    Honey-Apple Chicken

This is a simplified version of my friend Debbie's gourmet chicken.


2 (2-1/2 to 3 pound) chickens, cut into eighths
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon pepper
1 package (10 ounces) dried apple rings
2 golden delicious apples, chopped
1/2 cup honey
1/4 cup apple juice
1/4 cup soy sauce


Preheat oven to 350 degrees. Place chicken pieces in baking pan and sprinkle with spices. Throw dry and fresh apples on top of chicken. Combine honey, apple juice and soy sauce and pour over chicken. Bake for 1-1/2 to 2 hours.

    Orange and Date Chicken Salad

A refreshing alternative for lunch on a hot yom tov day. Serves 8.


4 cups orange juice
4 pounds skinless, boneless chicken breasts, cubed
1/2 cup chopped dates
1/2 cup slivered almonds, toasted
2 cups canned mandarin orange segments, reserving 2/3 cup syrup
1 cup frozen petite peas, thawed
4 cups Boston lettuce

2/3 cup juice from mandarin oranges
6 tablespoons olive oil
6 tablespoons canola oil
6 tablespoons white wine vinegar
3 teaspoons cinnamon
salt and pepper to taste


In a large saucepan, bring the orange juice to a boil. Add the chicken cubes. Cover, reduce heat and simmer for 20 minutes. Remove from heat and cool. Remove chicken from orange juice. In a large bowl combine chicken, dates, almonds, oranges and peas. Combine all dressing ingredients and pour over chicken mixture. Toss. Arrange lettuce leaves on a large platter. Top with chicken mixture and serve. If not serving immediately, keep refrigerated.

    Sesame Seed Chicken

A favorite with children and adults alike. Serves 8 ? 12.


2 eggs
1/3 cup water
1 cup matzah meal
1-1/2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup sesame seeds
2 chickens (2-1/2 ? 3 pounds each), cut into eighths
1/3 cup melted margarine or canola oil


Preheat oven to 350 degrees. Beat eggs with water. Combine matzah meal with salt, spices and sesame seeds. Dip chicken pieces in egg mixture, then roll in matzah meal mixture. Place chicken in large baking dish and drizzle with margarine or oil. Roast for about 1-1/2 hours. ©Debby Segura

    Stew in a Pumpkin

This is a special Succot treat. Follow the instructions carefully. (I once didn't and it was a big mess)


3 tablespoons olive oil
3 pounds beef stew
1 large onion, chopped
2 cloves garlic, minced
2 large tomatoes, chopped
1 large green pepper, chopped
1 cup dried apricots,
3 white potatoes, peeled and chopped
3 sweet potatoes, peeled and chopped
8 cups water
2 tablespoons beef broth powder
salt and pepper
1 large pumpkin
1/4 cup margarine, melted
1/4 cup red wine
1 can (16 ounces) corn, drained


Brown meat, onion, and garlic in oil. Add tomatoes, green pepper apricots, potatoes, water and beef broth powder. Sprinkle with salt and pepper. Bring to a boil, reduce heat, cover and simmer for 1 hour.

Preheat oven to 325 degrees. Cut top off pumpkin and discard. Scoop out seeds. Brush inside of pumpkin with melted margarine. Place pumpkin shell on a greased baking sheet. Stir wine and corn into stew and spoon whole thing into pumpkin. Bake for 1 hour. Place pumpkin in large bowl and serve, including some pumpkin with each serving.


    Sweet and Spicy Roast

This is my friend Elizabeth's most popular recipe.


1 (4-1/2 to 6 pound) shoulder roast
1 onion, chopped and sauteed in a small amount of oil
1/2 jar (20 ounces) sweet and sour duck sauce
1/2 jar (20 ounces) hot and spicy duck sauce
2 tablespoons onion soup powder
1 bag baby carrots


Place meat in large roasting pan. Put onion on top. Mix sauces with onion soup powder and spread over meat. Cover and marinate overnight. Preheat oven to 350 degrees. Add carrots. Cover and cook for 2-1/2 hours. Uncover and cook 1/2 hour more, basting frequently. Cool and thinly slice.

    Turkey with Kahlua

Easy and different.


I large (15 pound) turkey, gizzards removed
1 tablespoon garlic
2 teaspoons pepper
1 tablespoon paprika
1/2 cup kosher kahlua


Preheat oven to 325 degrees. Place turkey breast side up in a large roasting pan. Sprinkle spices over turkey, then pour kosher kahlua on top. Cover and roast for about 3-1/2 hours. Remove foil and roast for another 1/2 hour to brown skin. Cool, then carve. If any pink remains , will disappear upon reheating.


    Stuffed Acorn Squash

This is not a traditional dish, but it is sweet and beautiful.


2 acorn squash, halved, seeds and strings removed
2 cups water
3/4 cup walnuts, chopped
1/2 cup red apples with peel on, chopped
1 Tbsp. cinnamon
2 Tbsp. light tasting olive oil



Place squash halves cut sides down on cutting board. Trim 1/4 inch from the rounded top of each squash so that they will stand level when filled. Arrange squash hollow sides down in an oblong microwave safe baking dish. Add water. Cover dish with plastic wrap, leaving one corner open to vent. Microwave on high until almost cooked through (about 10-12 minutes). Meanwhile, combine nuts, apples, cinnamon and oil in a bowl. Pour off water from baking dish and turn squash over. Divide nut mixture evenly among squash halves. Microwave on high, covered and vented, about 4 minutes. Serve warm.

Note: If it is your tradition not to eat nuts during Rosh Hashana, then either substitute the walnuts for coconut (or almonds if your tradition allows) or omit them altogether.


    Maple Orange Glazed Carrots

This recipe is my take on the traditional glazed sweet carrots.


12 medium carrots
2 Tbsp. light tasting olive oil
2 Tbsp. orange juice
grated zest from one small orange
1 tsp. sea salt
2 tsp. nutmeg
2 Tbsp. apple juice concentrate
1 Tbsp. alcohol-free sugar-free maple extract



Peel carrots and then slice into 1/4 inch pieces. Place carrots in a covered vegetable steamer over boiling water for 10 minutes or until they are tender. Remove from heat and set aside. Heat the oil in a large saucepan. Add orange juice, orange zest, steamed carrots, salt, nutmeg and apple juice concentrate. Stir to coat and cook until heated through. Remove from heat and add maple extract, mixing well. Serve immediately.

Note: When grating citrus fruits for zest, be sure to use only the colored part, avoiding the bitter white part.


    Marinated Mushrooms

1/2 cup olive oil
4 large garlic cloves, halved lengthwise
2 lbs. small mushrooms, stems trimmed
1/2 cup chopped fresh Italian parsley
1 1/2 cups dry white wine
1/4 cup fresh lemon juice
2 tbsps. plus 2 tsps. red wine vinegar
6 whole cloves
2 bay leaves



Heat oil in a heavy large skillet over medium-low heat. Add garlic; saute until golden, about 6 minutes. Discard garlic. Increase heat to medium-high. Add mushrooms and parsley; saute until mushrooms are golden, about 8 minutes. Reduce heat to medium-low. Stir in remaining ingredients. Cover and simmer 5 minutes. Season with salt and pepper. Cool to room temperature. Transfer to container; cover and chill until cold. (Can be made 2 days ahead. Keep chilled.) Drain mushrooms before serving.

Makes 12 servings

    Jicama, Long Beans, and Cherry Tomato Salad

Prep time: 20 minutes. Cook time: 8 minutes.

    1 lb. long beans, cut into 2-inch lengths
    2 tbsps. rice vinegar
    1 garlic clove, minced
    1 tsp. salt
    1/2 tsp. pepper
    1/3 cup safflower oil
    2 tbsps. Asian sesame oil
    1 jicama, about 2 lbs. peeled and cut into 2 x 1/4-inch strips
    2 pt. baskets of tomatoes


In a large pot of boiling salted water, cook long beans until tender but still crisp, about 8 minutes. Drain and rinse under cold running water until cool.

In a bowl, combine vinegar, garlic, salt and pepper. Whisk in safflower oil and sesame oil. In 3 separate bowls, toss long beans, jicama and cherry tomatoes in dressing.

On a round serving platter, mound long beans in center. Arrange jicama around beans and tomatoes around jicama to form a tricolored platter.

Makes 6-8 servings.

    Chopped Spinach with Toasted Sesame Seeds

Prep time: 20 minutes. Cook time: 8 minutes.


1/4 cup sesame seeds 5 large (8- to 9-oz.) bunches of fresh spinach, stem ends and roots trimmed, rinsed well 4 tsps. oriental sesame oil 1 tbsp. unseasoned rice vinegar 1/4 tsp. hot pepper sauce


Place sesame seeds in heavy skillet; sprinkle lightly with salt. Stir over medium heat until seeds are light golden, about 6 minutes. Set aside.

Line large colander with kitchen towel. Pack spinach, with water still clinging to leaves, into heavy large pot. Cook over high heat until wilted but still bright green, turning spinach with tongs for even cooking, about 4 minutes. Transfer spinach to prepared colander. Cool slightly.

Wrap towel around spinach and squeeze out as much moisture as possible. Transfer spinach to work surface and chop coarsely. Place in medium bowl. Add sesame oil, vinegar, and hot pepper sauce. Toss to blend evenly. Season to taste with salt and pepper. Sprinkle with sesame seeds. (Can be prepared 2 hours ahed. Let stand at room temperature.)

Makes 8 servings.


Using a salad spinner makes short work of washing fresh spinach, which usually requires several changes of water. Start by filling the spinner bowl with water. Then fill the basket with spinach, submerge it in the water; and stir the spinach to release dirt. Lift the basket out and repeat with fresh water.

    Pupiettes de Beef


Slice beef while partially frozen, approximately 3 ozs. each. Tenderize with meat hammer. Place filling on slice roll and secure with toothpick. Cook with sauce of your choice.

Filling #1:

onions, sliced
6 sweet pickles, sliced
6 slices smoked turkey

Fry together for 2 minutes.

Filling #2:

sweet pickles, sliced
2 cooked carrots

Filling #3:

6 ozs. ground chicken
1 egg
1/4 cup parve cream
salt and pepper to taste

Cook until tender.

    Rolled Turkey Roast

2 tbsps. extra virgin olive oil
1 2 1/2 lb. (1 kg. 250 g) turkey loin, with barding fat
7 shallots, peeled and halved
3 Italian peppers, trimmed and cut in 1/2-inch lengths
2 red onions, cut in eighths
2 dried, imported bay leaves
1 tbsp. fresh thyme leaves
Sea salt and freshly ground black pepper



Preheat the oven to 400°F. Heat the olive oil in a flame-proof baking dish, and when it is hot but not smoking, brown the turkey sides, which will take about 8 minutes. Remove the pan from the heat. Add the shallots and the onions to season the roast and the vegetables to your liking with salt and pepper. Crush the bay leaf and sprinkle it over turkey roast, along with fresh thyme leaves.

Cover and place on the center rack in the oven. Cook until the roast is firm to the touch and cooked through one hour, checking it occasionally to be sure the onions or shallots aren't sticking to the bottom of the pan, simply add a tablespoon or two of water and continue cooking.

Remove from the oven, remove the cover and let it sit for at least 10 minutes, to allow the juices to retreat from the meat. Slice and serve, with the shallots and onions alongside.

Makes 6 servings.