Posts Tagged ‘Rosh Hashana’

Wordless Wednesday: Ottolengi Mixed Bean Salad

September 4, 2013

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Another good salad for simanin (lubia), this comes from Jerusalem: A Cookbook, by Yotam Ottolenghi and Sami Tamimi. It also appeared in Ottolengi’s column in The Guardian. For American measurements and a lower calorie Weight Watcher’s version of the dish, go here.

It is typical Ottolenghi: vibrant melange of vegetables, exploding with flavor from creative use of spices and herbs: Green beans, roasted red pepper, cumin seeds, fried garlic, capers, lemon zest, parsley and scallions.

Other interesting choices from this book for Rosh Hashana:

Chraimeh (fish in spicy red sauce)
Roasted Butternut Squash and Red Onion with Tahini and Za’atar
Baby Spinach Salad with Date and Almonds (well, leave out the almonds)

Easy Honey Lime Black-Eyed Pea Salad

September 3, 2013

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Want a simple black-eyed pea salad recipe for Rosh Hashana?

Try this:

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Taiglach

September 12, 2012

Ah, taiglach: that sticky sweet mountain of crunchy golden nuggets bound together with honey caramel sauce. My mother would always buy it from the bakery before Rosh Hashanna, and never make it herself (and my mother loves to bake).

It seems like the sort of thing you need to buy from a bakery, but it is surprisingly easy to make. Here is what you do: (1) mix up a very simple dough; (2) shape the dough into balls; (3) drop the dough balls into boiling honey syrup and simmer away until the dough balls have puffed up and turned golden and crunchy.

Okay, so it sounds complicated. But, I promise, it really isn’t.

The recipe I tried comes from Taste, the Yeshiva of Flatbush cookbook. It was submitted, I think, by Andrea Sultan, who got the recipe from her mother, Dubby Shulman. I adapted it a bit to suit my tastes, and the next time I make it, I think I will tweak it just a tiny bit more.

The bakery kind of taiglach I remember was composed of small crunchy nuggets glued together with honey caramel. The excess honey caramel pooled at the bottom of the tin, making a sauce that was so sweet and chewy and sticky as to be almost unmanageable to eat.  The nuggets were attached so tightly together that half the fun of eating the taiglach was the challenge of pulling off a piece to eat.

The Taste cookbook recipe creates a very different kind of taiglach experience. Instead of resulting in small, glued-together nuggets, the recipe makes large coiled dumplings floating in a caramel sauce. The crunchy texture and flavor are similar to the bakery type, but this teiglach is much easier to serve and eat.

In case you were wondering, teiglach is the diminutive for teig, which means dough. So, I think the name literally translates to “little doughs,” which means that the focus of the name, oddly enough, is on the dough part and not the honey sauce.

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Sweet and Sour Meatballs

September 10, 2012

My sister and I were talking about how ground beef somehow is the starting point for Yom Tov cooking. First, you are in denial about how much needs to be done, then you just go out and buy a couple of packages of ground beef, knowing that it will force you to get started. Sweet and Sour Meatballs, in particular, is  “gateway” recipe for getting into the groove of cooking and baking and freezing ahead. They are easy to make, freeze well, and you know that you need to make meatballs.

Instead of the usual cranberry/tomato sauced meatballs, my husband asked for the grape jam kind. Usually this kind is excessively sweet, so I went with a recipe that went pretty light on the jam. The overall flavor reminded me a bit of the sauce that goes with stuffed cabbage–tangy sweet, but not cloying. I added a little sriracha sauce to give it a little hint of savory, garlicy, spicy oomph.

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Fresh Ginger Honey Cake

September 4, 2012

One of my sisters-in-law loves ginger and  lemon. So, as a treat, I baked her a ginger cake and made some lemon curd to serve alongside. The ginger cake recipe I made (with a couple of small changes) was David Lebovitz’s famous Fresh Ginger Cake.

We all noticed how much the cake tasted like honey cake, even though it was made with molasses and white sugar. My husband asked if I could make this as a honey cake and I happily complied (adding a few more changes).

What makes this moist cake a little different from the run-of-the-mill honey cake is the massive amount of pureed fresh ginger (a whole quarter pound of the stuff).  To make this easy, I make this in a generic foil 9″x13″ pan, but it could also be baked in a 9″ springform pan or a 9″ round/3″ high cake pan.

David’s ginger cake was delicious with lemon curd, and I think that this cake would be nice with lemon curd, as well.

Welcome to the first ever Jewish Holiday Blog Party, hosted by Jessie of Taste and Miriam of Overtime Cook, and sponsored by Kitchen Aid! As you may know, Rosh Hashanah, the Jewish New Year is coming up, and Jewish bloggers from all over the world are celebrating with all kinds of twists on traditional Rosh Hashanah foods.

To kick off the celebration, Levana Kirschenbaum is giving away a copy of her fabulous new book, The Whole Foods Kosher Kitchen to three lucky winners. To enter, leave a comment on this post. Limit one entry per reader per blog so click over to the other participating blogs below (at the end of this post) for your chance at additional entries! Giveaway ends 5 am eastern time on September 11th, 2012.
Prize is sponsored by Levana and available to readers from all blogs participating in the Rosh Hashanah Blog Party. Prize can only be shipped within the US.

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Spicy Goan Curry Black-Eyed Peas

January 15, 2012

I stumbled across Hungry Desi last night and wanted to make everything I saw. I started with a recipe for black-eyed peas that Nithya adapted from Ruta Kahate’s “5 Spices, 50 Dishes” (as it appeared in the San Francisco Chronicle). I looked back to the original recipe, and added back in the coconut milk that Nithya left out.

 

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Rosh Hashana Turkey Roast

September 27, 2011

This is another of my mom’s favorite poultry recipes. In fact, she makes it so often, it has become a signature dish. The recipe originally came from a cookbook from the Touro synagogue.

A sweet and sour recipe that is a snap to put together, it always gets raves. It is particularly useful for Shabbos and Yom Tov entertaining because it can be served at room temperature–no worrying about heating it up (and it drying out).

If I serve it warm, I like to cook down the gravy to concentrate it, and I serve the gravy on the side.

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Rosh Hashana Orange Chicken

September 27, 2011

My mother has been making this for a really, really long time. It is easy, freezes well, and never fails to please. Simple enough for a family dinner, but special enough for any occasion. When my mom wants to make this more special, she uses cornish hens and adds orange slices or mandarin oranges as a garnish.

The idea is that you roast the chicken a little, to give the chicken skin a chance to crisp and brown just a little bit, and then you add the orange glaze. The chicken juices mix with the orange glaze to make a thick gravy that is excellent over rice.

(And I have also used this as a sauce for fried tofu, in case you want the vegetarian version.)

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Rosh Hashana Leek Fritters

September 26, 2011

I’m re-posting this (originally posted in 2009) because they are really delicious and easy.

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Kosher Samurai’s Leek and Potato Soup

September 26, 2011

My children had just learned about leeks and were very excited to see two large bunches in the kitchen. They had been told that it was used for making leek and potato soup, and they really wanted me to make that.

I just needed one bunch for my Rosh Hashana leek fritters, so I agreed to use the remaining bunch for soup. After a quick Google search, I settled on a recipe from the fairly new blog, Kosher Samurai.

It was easy, it was delicious, it was polished off in no time. The taste is rather like potato kugel. And I mean that in the best possible way.

Kosher Samurai says that this tried and true recipe also freezes perfectly–just thaw overnight in the fridge and reheat gently over a low flame.

And the recipe is easy to remember: 1 onion, 2 cloves garlic, 3 leeks, 4 potatoes, and 5 cups broth. Easy as 1, 2, 3, 4, 5!

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