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Rosh Hashanah on a budget

September 6, 2009 7:29:05 AM PDT
Rosh Hashanah is less than two weeks away. Jamie Geller, Chief Foodie Officer and VP of Content and Marketing for Kosher.com, joined us with tips and recipes for sticking to a budget during the Jewish high holiday. The Rosh Hashanah menu below can be prepped and cooked in 1 hour.
Cost: Approximately $10-12 per person

Sweet Carrot Salad

Prep Time: 7 minutes
Cook Time: none
Chill Time: none
Yield: 4 servings (under $3 per person)

1 (10-ounce) package shredded carrots
? cup packaged shredded red cabbage
? cup raisins
? cup orange-flavored Craisins or dried cranberries
? cup crushed pineapple, drained, or ? cup fresh pineapple, diced
? cup dried apricots, quartered
2 tablespoons orange juice
2 tablespoons honey
? cup canola oil
nutmeg ? teaspoon cinnamon

1. Place carrots, cabbage, raisins, Craisins, pineapple, apricots, juice, honey, oil, cinnamon and nutmeg in a salad bowl.
2. Toss well to mix. Serve chilled or at room temperature.

Note:
The pineapples, cranberries and apricots in this salad look like shining jewels. And of course, the taste matches their beauty.

Honey Chicken

Prep Time: 5 minutes
Cook Time: 1 hour
Chill Time: none
Yield: 4 servings (under $4 per person)

1 chicken, about 3? pounds, cut into 8 pieces
? cup honey
? cup soy sauce
? cup olive oil
1 tablespoon garlic powder
1 teaspoon black pepper

1. Preheat oven to 375? F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray.
2. Rinse chicken, pat dry and place in prepared pan.
3. In a small bowl, mix together honey, soy sauce, olive oil, garlic powder and pepper and pour over chicken.
4. Bake, uncovered, at 375? for 1 hour until slightly browned.

Note:
Despite its name, this chicken is not too sweet. The olive oil, soy sauce, garlic and pepper temper the honey perfectly.

Suggested Wine
Hagafen 2004 Estate Bottled Napa Valley Pinot Noir
The mix of savory and sweet in this dish calls for a wine of good body and complementary flavors. The spicy jam flavors of this Pinot will match wonderfully.

Broccoli and Mushroom Pie

Prep Time: 6 minutes
Cook Time: 1 hour
Chill Time: none
Yield: 8 servings (approximately $2 per person)

1 (10-ounce) box frozen chopped broccoli cuts, thawed and drained
1 (8-ounce) carton fresh sliced mushrooms
1 medium onion, diced
1 (9-inch) frozen prepared piecrust
4 eggs
1 cup liquid non-dairy creamer
2 tablespoons flour
1 teaspoon salt
? teaspoon black pepper

1. Preheat oven to 375? F.
2. Arrange broccoli, mushrooms and onions in piecrust.
3. In a bowl, place eggs, non-dairy creamer, flour, salt and pepper. Mix to combine. Pour over vegetables.
4. Bake at 375? for 1 hour or until pie is set.
5. Use a pie server to cut into wedge-shaped pieces; serve warm.

Tip:
Saut?ing the mushrooms and onions prior to baking adds a nice flavor. And if you find that the crust is browning too fast loosely cover the pie or even just the crust with aluminum foil or a silicone crust protector.

Puff Pastry Apple Purses

Prep Time: 12 minutes
Cook Time: 35 to 45 minutes
Chill Time: none
Yield: 4 servings (Approximately $2.50 per person)

1/3 cup chopped nuts
1/3 cup raisins
1/3 cup light brown sugar, packed
2 medium baking apples, such as Rome or Cortland, peeled, cored and halved
4 frozen puff pastry squares (from a 20-ounce package), defrosted
cinnamon
2 teaspoons honey
1 pint vanilla non-dairy ice cream (optional)

1. Preheat oven to 350? F. Lightly grease a 9 x 13-inch pan with non-stick baking spray.
2. In a bowl, mix the nuts, raisins and brown sugar. Set aside.
3. Place 1 apple half, skin side down, on a puff pastry square. Pastry should be pliable enough to twist.
4. Fill apple cavity with nut mixture, approximately ? cup per apple half.
5. Bring pastry up and around the apple half to cover. Twist the corners together so it looks like a drawstring purse.
6. Sprinkle with cinnamon and drizzle with honey. Repeat with remaining ingredients.
7. Place in prepared pan.
8. Bake, uncovered, at 350? for 45 minutes or until apples are soft. A sharp knife inserted into an apple should slip out easily.
9. Serve each with a scoop of non-dairy vanilla ice cream, if desired

Tip:
For a change of pace, substitute dried cranberries or dried blueberries for the raisins.

Note:
This dessert is like a present. You discover a treat all wrapped up in puff pastry: a soft, sweet apple. This is a lighter dessert and pretty low in calories if you skip the non-dairy ice cream. After all, it's your apple for the day. Or you could serve it as a complement to a richer dessert if you want to give people two options. Some people have nut allergies or a custom of not eating nuts during the holidays. This dish is great with or without the nuts.

Suggested Wine
Hagafen 2005 Estate Bottled Napa Valley White Riesling
The raisins, brown sugar, cinnamon and honey require a wine to accent their sweetness. The Napa Valley Riesling will do so with aplomb.

For more information, visit kosher.com.


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