Wednesday is the first day of Rosh Hashanah, the Jewish new year. This is a time for rejuvenation marked by the eating of special foods - particularly those that remind us to have a sweet new year, such as apples and honey. Other traditional Rosh Hashanah dishes are noodle kugel, brisket, roast chicken, round challah, and gefilte fish. If you're looking to put a gourmet twist on your holiday meal, try out some of my Naturally Gorumet dishes at your dinner table this week - or any time of year! Photos will be coming soon once I make these dishes for my own Rosh Hashanah dinner.
Brisket (Pot Roast) with Root Vegetables
2-3 lbs. first cut brisket (ask for this at the meat counter)
1 package organic, all natural onion soup mix (I use Simply Organic brand)
2-3 carrots, peeled and cut in chunks (or about a dozen baby carrots)
2 parsnips, peeled and cut in chunks
1 sweet potato, peeled and cut in chunks
1-2 small yukon gold potatoes, cubed
1 medium bulb fennel, sliced
4-5 garlic cloves
1 small onion, roughly chopped
1-2 rips celery, chopped
1 1/2 cups or 12-14 oz. ketchup
3/4 bottle good red wine
2 tbs. cocoa powder
1 tsp. salt or to taste
1 bayleaf
1 tsp. fresh ground pepper
1/8th tsp cinnamon
Preheat oven to 375. In a dutch oven or large, oval, oven-safe baking disk, put down a layer of vegetables. Season the meat with some salt and pepper and place over the veggie layer. Scatter remaining veggies around the meat. Sprinkle soup mix and ketchup over everything, then add the wine (the vegetables should be covered). Sprinkle in cocoa powder and cinnamon, then add bayleaf. Distribute peeled garlic cloves around the dish. Give a stir to combine the spices and liquid. Cover dish with lid or aluminum foil and put into the oven. Check meat for doneness after about an hour. Make sure there is enough liquid - you can add a little water or stock if it has dried out. Uncover and cook an additional 20 minutes to reduce remaining liquid. Meat should be fork-tender. Slice the meat and serve with sauce and vegetables.
Noodle Kugel with Grated Apple
This wonderful side dish is a Rosh Hashanah staple but you can enjoy it any time of year.
1 bag wide egg noodles
About 3/4 of a 16oz container of low fat sour cream
16 oz low fat or regular cottage cheese
1/2 pack or 4 oz full fat or low fat cream cheese cut into small chunks (optional)
1 1/2 cups grated sweet tart apple, such as granny smith or gala*
2 eggs, lightly beatened
3/4 cup organic sugar
2 tbs. Earth Balance or butter
1 1/2 tsp. cinnamon or to taste
1 tsp. salt or to taste
About 1/2 cup golden raisins or cherries (optional)
Preheat oven to 350 degrees Prepare noodles according to package directions. Drain and set aside. In a large bowl, combine sour cream, cottage cheese, cream cheese if you're using it, sugar, grated apple, and seasonings. Mix thoroughly, then add eggs and stir to combine. Add noodles (and cherries or raisins if you want them). Pour into a deep, greased casserole dish and dot the top with pieces of Earth Balance. Bake for 30-40 minutes. After 30 minutes check firmness - should be firm yet soft, but the center should not be jiggly. If the center is not yet done but the top is getting too brown, cover it with aluminum foil for the remaining cook time. Can be made a week ahead and frozen or a few days ahead and refrigerated.
*Crushed pineapple can be substituted for apples, or you can leave out the fruit completely.
Holiday or Every Day Herb Roasted Chicken
3-5 lb (or whatever size you'll need for your guests) organic, free-range chicken
5-6 garlic cloves, peeled
2 lemons cut in quarters
4-5 sprigs each fresh rosemary and thyme
3-4 fresh sage leaves
1-2 tbs. extra virgin olive oil
1 tsp. salt or to taste
1 tsp. fresh ground pepper
1 tsp. each onion powder, garlic powder, and poultry seasoning
1-2 tbs. garlic-herb butter or regular butter
2 stalks celery, chopped
1 carrot chopped
Rinse and dry chicken. Preheat oven to 350 degrees. Place chicken in baking dish or roasting pan. Rub the surface of the chicken with olive oil. Season chicken on both sides, top and bottom, and inside the cavity with salt, pepper, onion and garlic powder and poultry seasoning. In the cavity, place the fresh herbs together with about 3 garlic cloves and the cut lemons. Make a little slit by the breast and push a piece of butter under the skin onto the meat. Repeat near the thigh if you want. Put the carrot and celery in the pan as well. Add a little bit of water or chicken stock, or white wine (about 3/4 cup) to the bottom on the dish. Bake at 350 for about an hour - or longer depending on your oven. If the top gets too brown before the meat is cooked, cover with foil. Let it rest 10-15 minutes before carving.
Moroccan Style Carrots
2 lbs carrots, chopped into rounds
1-2 cloves garlic, minced
1 tbs. cumin
1 tsp. salt or to taste
Ground pepper to taste
1/2 cup fresh squeezed lemon juice
1-2 tsp. fresh chopped parsley
2 tbs. extra virgin olive oil
1-2 tsp. honey
Heat a pot of boiling water and cook carrots until just tender. Drain and add the rest of the ingredients. Toss to combine. This is delicious served warm, room temperature, or cold.
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