Recipes for Rosh Hashanah - Jewish Community Voice

2022-09-10 08:19:59 By : Mr. Tony Lu

Published by the Jewish Federation of Southern New Jersey

Shara Gadomski is a local, Jewish mom who operates “Happy Heart Corner” with her friend Marci Lutsky. Happy Hearts Corner is dedicated to teaching cooking classes to children. Here are some recipes Gadomski suggests to help spice up your Rosh Hashanah menu.

BAKED HONEY GARLIC BUTTER SALMON Serves 4

This recipe is one of my favorites! Plus it’s so good and super easy to clean up. I added fish to my High Holy Days menu a few years back. Not everyone eats your Bubbie’s brisket and having fish options, that did not take you a lot of time to prepare, is a solid choice that comes with lots of thank you hugs.

4 salmon fillets or 2 pounds salmon fillet: Options for other fishes are flounder, sea bass, cod, and haddock 2 tablespoons unsalted butter, melted 2 cloves minced garlic 2 tablespoons honey 1/2 teaspoon dried parsley or 2 teaspoons fresh parsley, finely chopped 1/4 teaspoon salt 1/4 teaspoon pepper pinch of paprika 1 lemon sliced into wedges/half-moons

Preheat the oven to 400 ºF. Line a baking tray with foil and then line with parchment paper.

Place the salmon fillets, skin-side-down on the baking tray. In a small bowl, mix together the melted butter, garlic, honey, parsley, salt, pepper and paprika. Pour the mixture over the salmon fillets. Arrange the lemon wedges on and around the salmon. Place in the oven and bake for 8 minutes. Open the oven and baste the salmon with any of the sauce on the tray. Bake for another 4-7 minutes until the salmon is tender. If using a thinner fish, flounder or sea bass, bake 2-3 minutes less.

APPLE AND RAISIN HONEY BREAD PUDDING WITH HONEY WHIP CREAM Serves 8

I love bread pudding! My family loves bread pudding! And this recipe that I adapted from the New York Times completely hits the bread pudding jackpot! The honey whip cream gives this dish the added WOW factor. The nice thing about bread pudding is that you can customize it to your liking. Not a raisin fan but love almonds, swap. Or add both. And if there happens to be leftovers, this bread pudding makes a pretty spectacular breakfast too!

1 pound challah loaf, brioche bread, or French bread cut into 2-inch pieces 4 tablespoons unsalted butter, plus more for greasing the pan 7 tablespoons honey 6 peeled and diced apples: mix and match apples-honey crisp, pink lady, golden and delicious, or pick your favorite 1/4 cup golden raisins 3 teaspoons vanilla extract 1/2 teaspoon plus a pinch of salt 2 cups heavy cream 1 1/2 cups whole milk or 2% 5 large eggs plus 3 large egg yolks 1/2 cup granulated sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon apple spice

HONEY WHIP CREAM TOPPING 1 1/3 cups heavy whipping cream 4 tablespoons honey 3/4 teaspoon pure vanilla extract Very small pinch of salt

Heat oven to 375ºF and butter a 9-by-13-inch baking dish. Line a rimmed baking sheet with parchment paper and spread bread in an even layer. Toast, tossing once or twice, until dried out and light golden, about 12 minutes. Next, heat the honey in a large nonstick skillet over medium-high and cook until it caramelizes, about 5 minutes.

Remove from heat and stir in butter until it melts, then stir in chopped apples, raisins, vanilla extract and a pinch of salt. Return to medium-high heat, cover and cook, stirring frequently, until apples are soft and liquid has mostly evaporated, about 10 minutes. Transfer apple mixture and any liquid to a large bowl. In a separate large mixing bowl, whisk together heavy cream, milk, eggs and yolks, sugar, cinnamon, apple spice and 1/2 teaspoon salt. Gently toss in bread and half the cooked apples (reserve the other half for later). Scrape into prepared baking dish, cover with foil, and bake for 25 minutes. Remove foil, and spoon remaining apples on top in an even layer. Drizzle the reserved apple liquid all over the top. Return to oven and bake, uncovered, until pudding is set but not dry, another 20 to 25 minutes. Cool for at least 15 minutes, then cut into squares and serve warm. Or make up to 2 days ahead of time. Cover and refrigerate. Heat in oven for an hour before serving.

(Adapted from the New York Times)

In the bowl of an electric mixer fitted with the whisk attachment or a hand mixer, whip the cream on medium-high speed. Mix until soft peaks form, 2 to 3 minutes. Add the honey and continue to whip to medium-stiff peaks, 1 to 2 minutes more. Stir in the vanilla extract and very small pinch of salt. Serve the whipped cream immediately, or refrigerate until ready to use.

Side Note: If you plan to make the whipped cream more than an hour ahead, whip the cream to soft peaks, add the remaining ingredients and mix until just combined. When ready to serve, finish whipping to medium-stiff peaks. The cream holds better for longer periods of time when it’s underwhipped.

BREAK THE FAST BAGEL BAR WITH 3 KINDS OF CREAM CHEESE SPREADS

I love making an epic bagel bar! And it’s so perfect for breaking of the fast. Especially with lots of family and friends. Setting up is easy and you can do it in under an hour if you start prepping the night before. It mostly requires chopping, opening containers and filling bowls. Here are some fun options for your bagel bar. Mix and match for endless combinations. Remember, everyone has different taste buds so variety is key.

Assorted bagels: large, mini and bagel thins Assorted sliced cheeses: cheddar, Swiss, fontina Lox Sliced hard boiled eggs Tuna salad and egg salad Hummus Nut butters: peanut, cashew, almond Nutella Sliced tomatoes Sliced red onions or pickled red onions Sliced cucumbers Sliced radishes Arugula, micro greens or spinach Avocado slices

Sliced lemons Capers or caper berries Pickles: garlic, dill, or cornichons Fresh herbs: scallions, fresh dill, or chives Sliced apples Honey Jelly and jams Butter or flavored herb butters Mustard Coarse salt Coarse pepper Everything Bagel seasoning Rainbow unicorn cream cheese, recipe below Dill pickle cream cheese, recipe below Honey cinnamon cream cheese, recipe below Arrange all on a large cutting board or serving dish(es). Use small bowls or ramekins.

RAINBOW UNICORN CREAM CHEESE 8 oz package of cream cheese, softened at room temperature Natural food dye White sprinkles

Divide the cream cheese into three equal parts in three separate small bowls.

Add a few drops of the pink food coloring to one bowl. Repeat in the other two bowls, one blue coloring and one yellow coloring. Use a spoon to mix coloring into the cream cheese to desired color. Spread each color onto your bagel and sprinkle a few white jimmies on top.

DILL PICKLE CREAM CHEESE 8 oz cream cheese, softened at room temperature 1/3 cup plus 1 tbsp. kosher dill pickles, finely chopped 1 1/4 tbsp pickle brine 1 tbsp finely chopped dill Hot sauce, optional Salt and pepper to taste

Add all ingredients to a mixing bowl.

Mix until all ingredients are well combined.

HONEY CINNAMON CREAM CHEESE 8 oz cream cheese, softened at room temperature 2 tablespoons honey

1/4 teaspoon cinnamon 1/2 teaspoon vanilla extract

Combine all ingredients in a mixing bowl. Stir until well mixed or blend in a blender or food processor.

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