Veal Neck with Silan

A Rosh Hashanah delight!

Prep time: 2 Hours 10 Min

Serves 4-6

Preheat your oven to 420F. Mix all the ingredients with the veal in a baking pan and cover it. Place the pan in the oven for about 1 hour 40 min. After one hour take the pan out of the oven. Turn the veal over and continue baking, when done place the veal on a serving plate and glaze with Silan.

Enjoy!

  • Ingredients
  • Large Baking Pan
  • 4 to 5 pound veal neck
  • 1 ½ cup water
  • 2 table spoon of grape seed oil
  • 1 medium brown onion, slice
  • 6 cloves of garlic, cut small
  • 2 table spoons paprika
  • 1 teaspoon turmeric
  • A pinch of black pepper
  • ½ teaspoon clover
  • Salt to taste
  • 5 dates, cut small
  • 4 tablespoon of Silan
  • Silan for glazing

California Sunshine Salmon

Prep time: 45 minutes Serves: 8

Coat a shallow baking pan with olive oil and add the water. Place the salmon in the pan. Pour the soy sauce over the fish, then squeeze the tangerine or orange over the fish. Cover and bake at 450°F for 30 minutes. Remove cover and place under broiler for 3-4 minutes until it is golden brown. Slide the whole fish onto a serving plate and serve with rice.

Ingredients

  • 4–6 pound salmon fillet, washed
  • Olive oil
  • ¼ cup of water
  • 1½ tablespoons soy sauce
  • 1½ tablespoons honey
  • Fresh tangerine or orange
  • Pinch of garlic powder
  • Pinch of paprika powder
  • Pinch of black pepper

Jelly in my Belly Apples

Prep time: 50 minutes Serves: 6

Scoop out the apple core, being careful not to go through to the bottom of the apple. Fill the apples with the nut mixture. Place apples in a deep baking dish. Add ¼ cup of water to the tray. Cover and bake at 400˚F for approximately 35 minutes. Remove from the oven. Gradually mix jelly with hot water. Pour one quarter of jelly mix over apples, let it sit for 2 minutes and then pour another quarter. Continue until the apples are glazed. Refrigerate for at least a few hours before serving.

Ingredients

6 small red apples or 3 large, red apples, cored Filling:

  • 1/3 cup pecans, chopped
  • 1/3 cup almonds, chopped
  • ½ teaspoon cinnamon
  • 1 teaspoon sesame seeds
  • 1 teaspoon light brown sugar
  • 1 teaspoon water Jelly:
  • 3 ounces jelly, any flavor
  • 2 cups hot water