With the advent of the Hebrew month of Elul and shofar blowing every morning, it is clear that Rosh Hashanah is just a few weeks away. We start to prepare the physical aspects of the Holiday, and work to uplift ourselves spiritually,. We want everything to be special and meaningful for the New Year.
Our meals have particular significance, with Rosh Hashanah “simanim” foods such as beets, carrots, leeks, pomegranates, honey, round challahs, fish, and dates, just to name a few on our table. In our efforts to elevate ourselves, we give special important characteristics to our foods. After all “you are what you eat”! By assigning spiritual attributes to our Rosh Hashanah foods we uplift our meals from the mundane to the holy. We are saying that we recognize that our foods are not just sustenance, but have the ability to bring us closer to G-d.
I hope that these recipes will help uplift your Rosh Hashanah and the rest of your New Year! Shanah Tova!!
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Pomegranate and dried cherry glazed chicken skewers
Ingredients
Scale
- 1 ½–2 pounds boneless skinless chicken breasts – around 3 breasts
- 2 cups pomegranate syrup (like Torani)
- 1 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon canola oil
- ½ cup dried cherries
- 24 7” long skewers
- non-stick vegetable spray
- additional dried cherries for garnish
Instructions
- Line a large baking sheet with foil.
- Spray with non-stick vegetable spray.
- Set aside
- Remove the tenders from each chicken breast.
- Set aside.
- With a very sharp boning knife, slice the chicken breasts in half to give two very thin cutlets.
- Slice each half into 3 long strips.
- Repeat with the remaining cutlets.
- If the tenders are thick, slice them in half for 2 thin tenders.
- Thread the chicken onto the skewers.
- Place into a large baking dish with at least 2” sides.
- Pour the pomegranate syrup over the chicken and let marinate for 30-45 minutes, turning the chicken periodically.
- Place the skewers on the prepared baking sheet, reserving the marinade.
- Broil on medium, with the pan in the middle of the oven, until the chicken is cooked through but not dry.
- While the chicken is baking, place the marinade in a 4 quart pot.
- Add the cornstarch, soy sauce and canola oil.
- Whisk until the cornstarch is completely blended.
- Cook on medium-low heat until the sauce thickens.
- Add the dried cherries.
- Stir to combine.
- When the chicken is cooked through, remove from oven and spoon sauce over them.
- Serve warm with additional dried cherries as garnish.
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Honeyed spiralized red/gold beet salad
Ingredients
Scale
- 2 medium yellow/golden beets
- 2 medium red beets
- 1/2 small onion thinly sliced
- 2 tablespoons honey
- 1 tablespoon canola oil
- 1 teaspoon dried parsley, or 1 tablespoon fresh parsley
Instructions
- Spiralize the gold beets into a medium bowl, then spiralize the red beets into a separate larger bowl.
- Reserve the extra pieces from the spiralizer and set aside for the Beet Borscht.
- Add the onion and honey to the red beets.
- Add the gold beets to the larger bowl and toss to combine.
- Top with the dried parsley.
- Serve room temperature or cold.
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Fresh Beet Borscht
- Cook Time: 60
- Total Time: 1 hour
Ingredients
Scale
- 2 large beets, peeled & sliced into 1 1/2 by 1/4 inch strips remaining beet scraps from the spiralized beet salad cut into small strips
- 2 tablespoons sugar
- 1 teaspoon sea salt
- 2 tablespoons beet root powder (optional) – but give the borscht a more borschty flavor)
- 8–10 cups water (8 if not adding the beet root powder)
Instructions
- Combine all the ingredients into a large stock pot.
- Bring the water to a boil, then reduce heat to simmer.
- Cook for 1 hour.
- Serve hot or cold, topped with boiled potatoes and/or sour cream.
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Print Honey and Cracked Rosemary Tri-Colored Roasted Carrots
- Cook Time: 45
- Total Time: 45 minutes
Ingredients
Scale
- 1 pound tri-colored carrots
- 1tablespoon canola oil
- 1 tablespoon wildflower honey
- 1 teaspoon cracked rosemary, or 1 tablespoon fresh rosemary chopped
- salt and pepper to taste
- non-stick vegetable spray
- additional honey for drizzling
Instructions
- Preheat oven to 325℉ or 300℉ convection for a convection oven.
- Line a large baking sheet with foil and spray with non-stick vegetable spray.
- Set aside.
- Scrub the carrots clean, then thoroughly dry them.
- Place them in a large bowl and toss with the oil and honey.
- Arrange them on the prepared baking tray, making sure that they don’t overlap.
- Sprinkle the rosemary, salt and pepper on the carrots.
- Bake for 15 minutes, then turn the carrots.
- Return the carrots to the oven and bake for an additional 15-30 minutes until the carrots are slightly browned and soft.
- Remove the carrots from the oven and arrange on a serving tray.
- Drizzle with additional honey before serving.
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Print No-Bake Pomegranate Mousse Pie
Ingredients
Scale
- 2 9′ ready-made graham cracker crust
- .3 ounce package Double Berry Jel Dessert
- 1/2 cup Pomegranate Cranberry Juice Blend, cold or room temp (I use Langers)
- 4 cups whipping cream, divided
- Dried cranberries and/or fresh pomegranate seeds for garnish
Instructions
- Combine dessert jel and juice in a small bowl.
- Fill a small saucepan with 1 ½ inches of water.
- Bring to a boil then reduce heat to a very low simmer.
- Set the small bowl in the saucepan and stir until mix is completely dissolved in the juice and warm to the touch (not hot).
- Remove from the water and set aside.
- Whip 2 cups of whipping cream until stiff peaks form.
- Add the Jel/juice mixture to the whipped cream and re-whip until stiff.
- Spoon into the ready-made graham cracker crusts.
- Smooth the top using an offset spatula.
- Whip the remaining 2 cups of whipping cream.
- Spread or pipe decoratively on the top of the filling.
- Refrigerate for at least 2 hours.
- Slice and serve garnished with dried cranberries or fresh pomegranate seeds.
- Can be made in advance and frozen.
- Defrost slightly before serving.
Notes
Note
- For an even bigger pomegranate flavor, add 2 teaspoons of pomegranate extract flavoring to the mousse.
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Liked all the recipes. But among all i would like to try the honeyed spiralized red/gold beet salad. It looks so delish!! thanks for giving amazing recipe.
Thanks! Please let me know how yours turns out!!!