It's not Rosh Hashanah without traditional recipes like brisket, roast chicken, Challah, matzo ball soup, and honey apple cake. But that doesn't mean you can't enjoy these favorites with an updated spin.
Danielle Renov's new cookbook, Peas Love & Carrots, offers just that, and there's no better time to whip up something different than the New Year — 5781 on the Jewish calendar, to be exact. We checked out the cookbook and rounded up two entrees, a soup, and a dessert that are sure to be crowd-pleasers this holiday. Read on for the full recipes, and check out the handy shopping-list breakdown at the bottom of the post.
For more kitchen tips and tasty recipes, visit Real Food.
Chicken entree: Apples & honey mustard chicken
A delicious update on your classic roast chicken, this Apples and Honey Mustard Chicken recipe is Rosh Hashanah on a platter. Chicken is baked with apples in a crunchy Panko topping and finished with tangy honey-mustard sauce.
- 1 large yellow onion, halved and thinly sliced
- 1-2 green apples, peeled, cored, and thinly sliced
- 1 whole chicken, cut into 10 pieces (or 8-10 pieces of whatever you like)
- Kosher salt, for seasoning the chicken
- Coarsely ground black pepper, for seasoning the chicken
- 1-2 cups Gefen Panko Crumbs
- 1/2 cup Manischewitz Honey
- 1/3 cup Haddar Dijon Mustard
- 3 tablespoons mayo
1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Coat a large Pyrex baking dish or nine- by 13-inch pan with nonstick cooking spray.
2. In a bowl, combine the ingredients for the honey mustard; set aside.
3. Place sliced onions and half the sliced apples into the pan. Top with chicken pieces. Sprinkle chicken liberally with salt and pepper.
4. Use a spoon to coat all the chicken pieces with the honey mustard. Sprinkle the breadcrumbs over the honey mustard till the chicken is fully coated.
5. Place remaining apple slices in the little nooks and crannies all around the chicken.
6. Spray the breadcrumbs with nonstick cooking spray.
7. Cover the baking dish tightly with foil. Bake for one hour and 20 minutes. Remove foil; continue baking until the top is crispy and the chicken is cooked to your taste. Serve hot and enjoy!
Fish entree: Tahini and tamarind glazed salmon
Step outside the box with this unique salmon recipe full of international flavors. Of course, there are still traditional elements like kadaif and pomegranate seeds.
- 1/2 teaspoon coarsely ground Gefen Black Pepper
- 8 (1 and 1/2 inch) fillets of salmon (with or without skin)
- 2 tablespoons Gefen Maple Syrup
- 2 tablespoons olive oil
- 1/2 cup pomegranate seeds, for garnish
- 1 and 1/2 teaspoons kosher salt
- 1/2 cup Haddar Baracke Tahini or other tahini paste
- 2 tablespoons + 1 teaspoon tamarind concentrate
- 2 tablespoons olive oil
- 4 cups frozen kadaif, defrosted
1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. Place salmon fillets on prepared baking sheet and sprinkle with salt and pepper.
3. In a bowl, combine tahini, tamarind, maple syrup, and olive oil. Spread one tablespoon tahini mixture over each salmon fillet.
4. To a large bowl, add kadaif; drizzle with olive oil. Gently toss the kadaif in the bowl two to three times just to spread the oil.
5. Top each salmon fillet with about 1/3 cup kadaif strands, creating a sort of nest on the fish.
6. Bake for 18-20 minutes until fish is just cooked through and kadaif is golden and crunchy!
7. Garnish with pomegranate seeds. Serve hot or cold and enjoy!
Soup: Sausage, black-eyed pea and swiss chard soup
Fuse traditions by incorporating the old adage from the American South that black-eyed peas are essential to good luck in the New Year. Matza ball will always be on the menu next year.
- 1 pound sausage, cut into half-moons or small dice
- 1 medium onion, finely chopped
- 3 cloves garlic or 3 cubes Dorot Gardens Frozen Garlic
- 8 cups vegetable or chicken broth
- 1 (15-ounce) can black eyed peas or 1/3 of a 1-pound bag dried black eyed peas, soaked for 8–10 hours
- 1 bunch Swiss chard, roughly chopped
1. Cook sausage in large soup pot over medium high heat for five minutes until the sausage is cooked and caramelized. Remove the sausage from the heat and set aside.
2. Reduce the heat to medium, add a little oil if necessary, and then add the onions. Cook for five minutes until they turn golden, soft, and translucent. Add the garlic and sauté for 30 seconds or until it starts to become fragrant.
3. Add in the broth and bring to a simmer. Add the sausage, the chard and the beans. Bring up to a boil and reduce heat to a simmer and cover. Simmer for 45 minutes. Season with salt and pepper to your liking.
Side: Pastrami leek galette
This galette is a fusion of flavors, baked into one delicious dough for an elegant presentation. Pastrami, mushrooms, and leeks sauté together to caramelize veggies for a savory side.
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 9 tablespoons vegan butter, cold and cubed
- 4–5 tablespoons ice water
- 6 ounces pastrami, sliced, divided
- 3 leeks, thinly sliced
- 5 ounces cremini mushrooms, halved and sliced
- 3 sprigs thyme, plus more for garnish
- 7 ounces Heaven and Earth Riced Cauliflower (1/2 package)
- Salt, to taste
- Pepper, to taste
- 3 tablespoons white wine such as Baron Herzog Chenin Blanc (optional)
- 1/4 teaspoon smoked paprika
- 2 eggs, divided
Prepare the Dough
1. Combine flour, sugar, salt and vegan butter in the bowl of a food processor fitted with the S blade and pulse until mixture resembles coarse sand. Add ice water one tablespoon at a time until a cohesive dough comes together.
2. Press into a disk, wrap with plastic and refrigerate at least an hour.
Note: Dough may be frozen. Thaw before using.
Prepare the Filling
1. In a large skillet, heat half of the pastrami over high heat until crisp. Remove from pan and set aside.
2. In the remaining drippings, sauté the remaining pastrami, leeks, mushrooms and thyme. The tender leaves will fall off the stems, which can easily be removed later on. Add riced cauliflower and season with salt and pepper. Add wine and smoked paprika and sauté over medium-high heat until most of the water evaporates. The high heat will caramelize the leeks and mushrooms slightly. Remove from heat and cool. When cool, stir in one beaten egg and mix until uniform.
Prepare the Galette
1. Preheat oven to 400 degrees Fahrenheit.
2. Meanwhile, roll the dough into a large circle onto Gefen Easy Baking Parchment Paper. Pour the pastrami-leek mixture onto the center of the rolled out dough and spread into an even layer, leaving the outermost inch of dough free, for folding.
3. Gently fold the dough over the filling, pleating as you make your way around the circumference. Brush with beaten egg and bake 30 minutes.
4. Top with crispy pastrami and a few thyme leaves.
Dessert: Apple bourekas with silan-sesame drizzle
Think beyond the bread this holiday and bake up a delicious apple recipe that's as easy as bourekas. It's made with frozen puff pastry squares and apple pie filling for an incredibly simple dessert that only looks difficult.
- 1 can Gefen Apple Pie Filling
- 1 package 5- by 5-inch puff pastry squares, thawed
- Flour, for dusting surface
- 1 egg beaten with 2 teaspoons water, for egg wash
- Sugar for sprinkling
- 1/2 cup Mighty Sesame Tahini
- 2 tablespoons Galilee's Delicacy Silan
- 1 teaspoon confectionary sugar
- 1/4–1/2 cup warm water, for consistency
- 1 teaspoon black sesame seeds, for sprinkling
Prepare the Pastry
1. Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with Gefen Easy Baking Parchment Paper; set aside.
2. Place thawed puff pastry on a floured surface. With a rolling pin, roll out so the pastry is an even, thin layer, about one-eighth-inch thick. Repeat with remaining squares.
3. Place a few slices of apple from the pie filling in the bottom right hand corner of each square, leaving a small border.
4. Brush egg wash onto the edges of each square, then fold the dough over, making a triangle. Use a fork to crimp the edges, stretching the dough over the fruit as needed. Just be gentle, so the pastry does not break.
5. Brush additional egg wash over bourekas; sprinkle with sugar.
6. Place bourekas onto prepared baking sheets; bake for 30 minutes, or until pastry is golden brown.
7. Remove from the oven and allow to cool.
Prepare the Drizzle
1. In a bowl, using a fork or whisk, combine tahini, silan, confectionary sugar, and one-fourth cup warm water until it is smooth and pourable. As it sits, it will become thicker, so you can add a bit more warm water and mix until desired consistency.
2. Drizzle silan sesame mixture over bourekas. Garnish with black sesame seeds.
Kayco's Rosh Hashanah checklist
- Kadaif (ultra-thin noodles)
- Kineret Frozen Challah Dough
- Puff pastry squares
- Heaven and Earth Riced Cauliflower
- Gefen Frozen Garlic and Ginger
- Zeta Extra Virgin Oil
- Haddar Tahini by Barake
- Gefen Apple Pie Filling
- Silan (date syrup)
- Manischewitz Beef Broth
- Gefen honey
- Tamarind concentrate
- Pomegranate syrup
- Jeff Nathan's Panko Crumbs
- Gefen Unflavored Soymilk
- Hard apple cider
- Black-eyed peas
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