Rosh Hashanah

from "A Blessing of Bread: Recipes and Rituals, Memories and Mitzvahs" by Maggie Glezer.

2 envelopes (0.25 ounce each) or 1 tablespoon plus 1 1/2 teaspoons instant yeast
5 cups bread flour
1 cup warm water
3 large eggs
1/3 cup vegetable oil, plus extra for oiling pan and topping
2 1/2 teaspoons table salt
1/2 cup sugar, plus extra for sprinkling
3 large or 4 medium (about 2 1/2 pounds) baking apples (preferably Braeburn)

from Jewish Cooking for All Seasons by Laura Frankel
Yield: 6 servings

6 medium shallots, thinly sliced
1 garlic clove, chopped
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
1/2 cup dried cherries or cranberries
1/2 cup chopped dried figs
1 tablespoon pomegranate molasses
3 tablespoons best-quality honey
3/4 cup dry white wine, such as Sauvignon Blanc
6 large firm apples, cored, preferably Pink Lady or Rome Beauty

Heat a small sauté pan over medium heat and lightly coat bottom of pan
with olive oil. Sauté shallots, stirring occasionally, until golden
brown and caramelized, about 15 minutes. Stir in garlic, parsley,
thyme, and rosemary and continue to cook until garlic is tender, about
5 minutes.

from Divine Kosher Cuisine by Risé Routenberg and Barbara Wasser
Pareve
Yield: 12 slices

9-inch unbaked pie shell
Flour for dusting
1/4 cup honey
1 cup applesauce
2 medium apples, peeled and thinly sliced
1/3 cup ground nuts
1/4 cup raisins
1/4 cup sugar
1/2 teaspoon ground cinnamon

1. Preheat oven to 400*F. Grease cookie sheet or pizza pan.
2. Remove pie crust from foil pan, dust lightly with flour and roll into 12-inch circle directly on sheet or pan.
3. Crimp edge of dough to form rim, prick with fork and brush with honey.
4. Cover with applesauce to rim. Top with apple slices in concentric circles.
5. Sprinkle with nuts and raisins. Combine sugar and cinnamon and
   sprinkle over top. Bake 20 minutes or until crust is firm and golden
   brown. Cut into wedges.

Hint: Add chocolate minichips, nuts or finely chopped maraschino cherries.

from Divine Kosher Cuisine by Risé Routenberg and Barbara Wasser
Meat
Yield: 4 to 6 servings

For the sauce
1/2 cup olive oil
2 tablespoons lemon juice
3 tablespoons red wine vinegar
2 garlic cloves, minced
3 tablespoons finely chopped fresh parsley
1 teaspoon dried dill
1 teaspoon dried rosemary
Salt and pepper to taste

Whisk sauce ingredients.

For the chicken
5 medium potatoes, peeled and coarsely chopped
5 medium tomatoes, peeled and coarsely chopped
3 1/2 pounds chicken, cut into eighths or 6 chicken breasts, boned and skinned
1 teaspoon paprika

1. Preheat oven to 350*F. Grease 9 x 13-inch baking pan.
2. Place potatoes and tomatoes in pan, cover with chicken and brush
   with half the sauce. Sprinkle with paprika. Bake uncovered 20 minutes.
3. Baste with remaining sauce and bake until tender.

from Divine Kosher Cuisine by Risé Routenberg and Barbara Wasser
Dairy or Pareve
Yield: 8 servings

6 tablespoons butter for dairy, divided (use margarine for pareve)
1 large onion, chopped
1 1/2 tablespoons curry powder, divided
2 large Granny Smith apples, peeled and diced
2/3 cup apple juice
1/2 cup dried currants
Salt and pepper to taste
2 acorn squash, cut into 1-inch rings and seeded

1. Preheat oven to 350*F. Grease cookie sheets.
2. Heat 1 tablespoon butter or margarine in large skillet and sauté onions until soft.
3. Stir in 1 tablespoon curry powder, apples, juice and currants. Simmer until liquid evaporates. Season with salt and pepper.
4. Melt remaining butter or margarine in saucepan, add remaining curry powder and stir until fragrant, to make curry glaze.
5. Arrange squash rings in single layer on sheets. Sprinkle with salt and pepper.

Place scoop of filling into center of each squash ring. Drizzle with
curry glaze. Cover with foil and bake until tender, about 45 minutes.
Transfer with spatula to serve.

from Divine Kosher Cuisine by Risé Routenberg and Barbara Wasser
Pareve
Yield: 12 servings

1/2 cup olive oil
2 large onions, chopped
2 tablespoons brown sugar, firmly packed
1 teaspoon ground coriander
2 tablespoons curry powder
1/2 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
2 pounds carrots, peeled and chopped
4 medium potatoes, peeled and chopped
3 quarts vegetable broth
Salt and pepper to taste
Cilantro, mint leaves or nondairy sour cream for garnish

1. Heat oil in soup pot and sauté onions until soft but not browned. Add sugar and spices and cook 1 minute.
2. Add carrots, potatoes and broth and bring to boil. Reduce heat and
   simmer 30 minutes or until vegetables are soft. Add salt and pepper.
   Cool and puree.
3. Serve soup hot or at room temperature and garnish.

Hint: For a lower fat version, reduce oil to 1/3 cup.

from “Jewish Cooking for All Seasons” by Laura Frankel
Yield: 6 servings

1/2 cup chopped pitted dates
1/2 cup chopped dried apricots
1 tablespoon pomegranate molasses
3 tablespoons best-quality honey
3/4 cup sweet white wine, such as Riesling
1 teaspoon ground cinnamon
Pinch of ground cloves
1/8 teaspoon freshly grated nutmeg
6 large, firm apples, cored, preferably Pink Lady or Rome Beauty

1. Preheat oven to 300°F.
2. Pulse dates and apricots in
   a food processor 10 to 12 times, until fruits are chopped and clumping
   together. You don’t want them to form a smooth paste. Transfer fruit to
   a bowl and stir in pomegranate molasses, honey, 1/4 cup of the wine,
   and cinnamon, cloves, and nutmeg.
3. Stuff mixture into cored
   apples. You should have enough stuffing to generously stuff apples and
   have some stuffing “pop” out of top of apples (I love this part, as it
   gets crispy on top).
4. Place apples in a baking dish and pour
   remaining 1/2 cup wine around apples. Bake apples until they are soft
   and fairly wrinkly, 30 to 45 minutes. Occasionally, spoon some of the
   wine and juices onto the apples so they do not dry out.
5. Serve apples warm or at room temperature with some of the cooking juice spooned around the apples.

Notes: Apples can be baked 4 hours ahead and kept loosely covered at
room temperature. Pomegranate molasses (also called “paste”) can be
found in Middle Eastern markets or at www.sadaf.com.

Yield: 4 to 6 servings
from “Jewish Cooking for All Seasons” by Laura Frankel

2 chickens, about 4 pounds each, cut by your butcher into 6 pieces each, on the bone
Kosher salt and freshly ground black pepper
Olive oil

For the Glaze

Olive oil
2 garlic cloves, finely chopped
1 medium shallot, finely chopped
1/2 cup pomegranate molasses
3 tablespoons dark brown sugar
1 tablespoon tomato paste
1/4 cup dark chicken stock

Suggested Garnishes

Fresh pomegranate seeds
Chopped fresh flat-leaf parsley

from The Orange County Register
September 6, 2007

Yield: 6 servings

3/4 cup all-purpose flour
3/4 cup dark brown sugar
1/2 cup old-fashioned rolled oats (not quick-cooking or 1-minute type)
6 tablespoons (3/4 stick) unsalted butter or margarine, melted
3 medium red apples, such as McIntosh or Cortland
3 medium green apples, such as Granny Smith
1 cup apple juice
1/2 cup honey
2 teaspoons ground cinnamon
Thick caramel (recipe follows)
Ice cream or whipped cream, dairy or pareve (optional)

The Orange County Register/Fullerton News Tribune
September 28, 2000

by Judy Bart Kancigor