As a follow up to the post of two weeks ago calling for Rosh Hashanah recipes, here are a few favorites.
THE HONEY CAKE
by Elisheva Lahav
AUTHOR’S NOTE: This is the only honey cake that my late mother, Janet Ha-Levi, who passed away in May 2009, ever made. It is also the only honey cake that I have ever made. Why even try anything else? When you’ve got a winner, stick with it! Also, neither of us ever made it when it wasn’t Rosh Hashanah. Who eats honey cake on Purim or Thanksgiving or the Fourth of July?
What’s really good about this cake is that it’s not too sweet and not too dry.
Shana tova u’mevorechet (a good and blessed year) to all AACI members and blog readers.
Preheat oven to 350 F (175 C).
Separate 3 eggs and whip whites until stiff.
Sift together into a large bowl:
3 ½ cups flour
1 cup brown sugar
½ tsp. salt
½ tsp. nutmeg
1 tsp. cinnamon
½ tsp. allspice
2 ½ tsp. baking powder
1 tsp. baking soda
¾ cup chopped nuts or raisins (optional)
Make a well in the center and add:
1⅓ cups honey
3 egg yolks
¼ cup oil
1 ⅓ cups cool black coffee (can also be decaf)
Blend all ingredients together thoroughly, and gently fold in egg whites.
Don’t worry that you’ve done something wrong if the batter is very thin!
Bake in a lightly greased 10” tube pan for approximately 1 hour.
ASSURE (Bulgur/Chickpea/Pomegranate Side Dish)
by Daniel Ashkenazi
This dish is traditional all over the Sephardic Balkans and Turkey. This variation is from Salonika (a frequent destination on our Kosher cruises), eaten on Rosh Hashanah, Sukkot and Tu B’Shvat.
EDITOR’S NOTE: I personally sampled – well, more than sampled – this dish, prepared by Daniel, last Rosh Hashanah. It is amazingly flavorful; the ingredients combine and contrast delightfully.
– ½ cup of Bulgur per Person
– Chickpeas to taste (about 1/4 of the total weight)
– fresh pomegranate seeds (same quantity as the chickpeas)
– onion and fresh garlic to taste
– Extra Virgin Olive Oil
– Chopped Parsley
Soak the chickpeas overnight and cook until tender. Let them dry in a sifter or spread them on paper towels. When dried, fry them in Olive oil until golden-brown. Put aside.
Fry the chopped onion and garlic in lots of olive oil till brown, add the Bulgur and fry while constantly stirring for a few minutes. Cover with warm water and reduce heat. Let it simmer until tender, or till all liquid was absorbed.
Take off the fire and mix in the chickpeas while still hot. Add the pomegranate seeds right before serving and sprinkle the chopped parsley on top.
Buen Provezo (Ladino) or Kali Orexi (Greek).
ABOUT THE RECIPE AUTHOR: My name is Daniel Ashkenazi, I grew up on the Greek island of Kos, near Rhodes, (also oftentimes AACI Kosher Cruise destinations http://www.aaci.org.il/articlenav.php?id=43) and studied in Salonika before I made Aliyah 6 years ago. I live with my wife in Jerusalem. I work in tourism and as a book binder.
Anyada Buena i klara skritos en el libro del vida! A Good New Year and a sure inscription into the Book of Life!
SWEET AND SOUR MEATBALLS
by Bryna Lee Jacobson
A Jacobson family favorite,shared by dear friends (and the friend’s Mom) from Skokie, Illinois.
Super easy to make and also freezes well. I usually cook rice to go with it. For a very elegant and beautiful presentation, my friend serves portions of 3 meatballs in stemmed dessert dishes.
Grate by hand or with food processer:
1 potato and 1 onion
1 kilo ground meat. I use beef.
Mix this together. Add some salt and pepper or other seasonings at this point if you like.
Sauce ingredients for 1 kilo meat
1 ½ cup ketchup
2 cup water
2 8-oz cans tomato sauce (not paste)
1 tsp sour salt
1 tsp salt
1 bay leaf (optional)
¾ cup sugar
Bring sauce to a boil in a large pot or Dutch oven that is big enough to hold the sauce and the meatballs you will add to it. When the sauce is boiling, start gently placing the raw meatballs into the sauce. NO STIRRING! Reduce flame and shake the pan a little to cover the meatballs. It doesn’t look like it will be enough sauce but trust me – that it is enough liquid. Cover the pot and simmer gently for 60-90 minutes.
ABOUT THE RECIPE AUTHOR: Bryna Lee works in AACI Jerusalem’s Development. department. She made aliyah from the Chicago area 3 years ago and now lives in Ma’ale Adumim.
PINEAPPLE PASTRAMI CHICKEN
by Tehillah Hessler (adapted from Mishpacha magazine)
I start with a batter:
1 cup flour
½ tsp baking powder
1 tsp salt
½ cup beer or water
2 tbsp oil
Coat the chicken – 1 ½ kg boneless chicken breasts cut into nuggets – in the batter and fry until lightly browned and cooked through. Remove from pan and place in a deep casserole dish.
Fry – 1 pkg (approx 250 g) pastrami cut into½ inch strips – in the same oil that was used for the chicken. Remove from pan when brown and crispy on the edges and add to the casserole dish.
1 can of pineapple chunks (reserve the juice)
Toss the pineapple chunks in the hot oiled pan and stir until seared.
Juice from the pineapple (¾ cup)
1 cup of duck sauce or apricot jam
add any desired spices if you want it to have a bite (for example, chili powder or cayenne pepper, chili sauce, sriracha sauce, minced jalapeno)
Heat to boiling, then reduce to a simmer. Stir in:
1 TSP cornstarch dissolved in ½ cup cold water
Cook and stir till mixture thickens. Pour over the chicken/pastrami mixture and toss.
Serve with rice or noodles.
PUMPKIN TWO WAYS (Soup or Salad)
by Laura Firszt (adapted from Phyllis Glazer’s Cumin-Scented Pumpkin Soup)
Erev Rosh Hashana is a busy time for cooks. who need to prepare the equivalent of four (!!!) Thanksgiving dinners for the holiday. Besides being tasty, this dish can save you time and stress by doing double duty. Serve it as a siman and/or side dish the first night of Rosh Hashanah. Then transform it into a soup for another of the festive meals. Can be prepared in advance and frozen.
Have a good and sweet year!
2 large onions
4-5 cloves garlic
1 TBSP olive oil
1 tsp or more turmeric
1 tsp cumin
2 tsp soy sauce (optional but gives much richer flavor)
5 cups pumpkin, shredded
1 large potato, shredded
1 large carrot, shredded
½ cup vegetable stock or water
Salt and pepper to taste
1 pkg fresh coriander or parsley, coarsely chopped
Mince the onion and garlic. Cook in olive oil over low heat until deep brown, stirring occasionally. Stir in the spices, then add soy sauce and cook for 5 minutes more. Add the remaining vegetables and the liquid. Raise heat, bring to a boil, then lower heat once again. Cover the mixture and let simmer for 15-20 minutes, or until pumpkin is very tender.
Add salt and pepper to taste. Puree if desired and serve hot or at room temperature as a side dish. Stir in the fresh herbs before serving.
To transform this into pumpkin soup, add another 6-7 cups liquid. I like to add a package of fresh spinach, chopped, to the soup for the last 10 or so minutes of cooking.
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