Rosh Hashana recipe

Ashkenazi

Apple Glazed BBQ Chicken

Ingredients:

  • 2 whole chickens
  • 1 6-ounce can frozen apple juice concentrate, thawed
  • 1/4 cup packed brown sugar
  • 1/4 cup ketchup
  • 1 Tbsp. cider vinegar
  • 1 tsp. dried thyme or 1 Tbsp. fresh thyme
  • 1 cloves crushed garlic
  • dash hot pepper
  • 2 green apples, cored and cut into wedges
  • 2 onions, peeled and cut into wedges

Directions:

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Spray a large roasting pan with PAM and lay the two chickens breast-side up.
  3. Combine remaining ingredients, except the apples and onions.
  4. Brush half the sauce over the chicken. Tuck the onion and apple wedges around the chicken.
  5. Bake, uncovered, for 1 hour and 15 minutes.
  6. Carefully turn chicken over and brush remaining sauce on the chicken. Bake for an additional hour, or until golden brown and juices run clear.

Sweet Carrot Tzimmes

Ingredients:

  • 1 bag carrots
  • 5-6 sweet potatoes
  • 1/2 cup pitted prunes
  • 1/2 cup honey
  • 1 cup orange juice
  • 1/2-1 teaspoon salt
  • 1/4-1/2 teaspoon cinnamon
  • margarine

Directions:

  1. Boil water in large pot.
  2. Wash and peel carrots and sweet potatoes.
  3. Place carrots and potatoes in boiling water. Cover pot. Let cook until tender but firm.
  4. Preheat oven to 350 degrees Fahrenheit.
  5. Oil shallow baking dish.
  6. Drain carrots and potatoes. Place in baking dish with prunes. Mix gently.
  7. Mix orange juice, honey, salt, and cinnamon together in a small bowl. Pour over casserole.
  8. Dot top with margarine. Cover with foil and bake at 350 degrees Fahrenheit for 30 minutes. Stir gently and bake uncovered for 10 minutes.

 

Honey Cake

Ingredients:

  • 3 large eggs
  • 1 tablespoon fresh lemon juice
  • 1 fresh lemon rind, of grated
  • 1/3 cup vegetable oil
  • 1 cup honey
  • 1 cup warm strong black coffee
  • 3 1/2 cups all-purpose flour, sifted
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 cup dark brown sugar
  • 1 teaspoon cinnamon
  • 1/2 cup slivered almond

Directions:

  1. Preheat the oven to 350 degrees and grease and flour a 10-inch tube pan.
  2. Place the eggs, lemon juice, lemon rind, oil, honey and coffee in a bowl of an electric mixer.
  3. Mix on low speed until well blended.
  4. In a separate bowl combine the flour, baking powder, baking soda, salt, cream of tartar, sugar and cinnamon with a fork until mixed.
  5. Gradually add the flour mixture to the eggs mixture, mixing for about 5 minutes or until well blended.
  6. Fold in the slivered almonds.
  7. Pour the batter into the tube pan.
  8. Bake in the oven for 50 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean.
Sephardic

Roast Chicken with Dried Fruit and Almonds

Ingredients:

  • 7 tablespoons olive oil, divided
  • 3 pounds onions, thinly sliced
  • 1 pound pitted prunes, halved
  • 12 ounces pitted dates, halved
  • 10 ounces dried apricot halves (about 2 cups)
  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 2 (4- to 4 1/2-pound) chickens, rinsed, patted dry
  • 1 teaspoon turmeric, divided
  • 1 1/2 cups (or more) water
  • 1/2 cup blanched slivered almonds, toasted

Directions:

  1. Heat 6 tablespoons olive oil in heavy large skillet over medium-high heat. Add onions and sauté until deep golden brown, about 30 minutes; sprinkle with salt and pepper. Transfer onions to large bowl; mix in prunes, dates, apricots, sugar, and cinnamon. Do ahead - can be made 1 day ahead. Cover and chill.
  2. Preheat oven to 350°F. Spread fruit mixture over bottom of large roasting pan. Tuck chicken wing tips under. Rub each chicken with 1/2 tablespoon remaining olive oil and 1/2 teaspoon turmeric. Sprinkle each with salt and pepper; place chickens, side by side, atop fruit mixture. Pour 11/2 cups water around chickens. Roast chickens 1 hour. Turn pan around; add more water to fruit mixture by 1/4 cupfuls if beginning to dry. Continue to roast chickens until brown and juices run clear when thigh is pierced, about 45 minutes.
  3. Transfer chickens to carving board; let stand 10 minutes. Spoon fruit onto platter; top with chickens and any accumulated juices. Sprinkle with almonds and serve.

 

Spicy Roasted Red Bell Pepper Hummous

Ingredients:

  • garbanzo beans, soaked overnight
  • 2 cups water, from cooking garbanzo beans
  • 1 1/2 cups lemon juice
  • 1/2 cup tahini
  • 1/3 lb roasted red pepper
  • 3 tablespoons chopped yellow onions
  • 2 tablespoons minced garlic
  • 1/4 cup chopped parsley
  • 1 1/2 tablespoons paprika
  • 1/2 tablespoon cumin
  • 1 teaspoon black pepper
  • 1 tablespoon ground cayenne pepper
  • 1/2 tablespoon sea salt

 

Honey Cake with Cardamom

Ingredients:

  • 3 cups cake flour
  • 1 tbl. baking powder
  • 2 tsp. ground cardamom
  • 1/2 tsp. salt
  • 3/4 cup honey
  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 cup whole milk

For the Syrup:

  • 1/3 cup honey
  • 1/3 cup hot water

For the Cream:

  • 2 cups whipping cream
  • 1/4 cup orange blossom honey

Directions:

  1. Mix the flour, baking powder, cardamom and salt.
  2. In a separate bowl, beat three-quarter cup of honey and butter at medium speed two minutes.
  3. Slowly add sugar, and continue beating constantly.
  4. Add eggs one at a time, beating until each is mixed in well (about 1 minute).
  5. Finally, add the dry ingredients a bit at a time, alternating with milk (end with dry ingredients).
  6. Spread evenly in 13x9 inch greased pan (nonstick spray works well) and bake 45 minutes at 325 degrees (F) (it's done when a toothpick inserted in center comes out clean).
  7. Let cool for ten minutes.
  8. Prepare the syrup by mixing the two ingredients.
  9. Poke holes in the cake (to the bottom) and gently brush the cake with syrup.
  10. Leave to cool completely.
  11. Prepare the cream by beating the whipping cream at medium-high speed until soft peaks form.
  12. Add the orange blossom honey and beating until just blended.
    14. Serve cake with cream and enjoy
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