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Out with the old, in with the new

  • JTARoshHashanaRecipes1
The sweetest time of year is upon us, quite literally: it’s Rosh Hashanah. And while I know most families have standard holiday dishes that they make year after year, sometimes it’s nice to swap in a new appetizer, alternating main dish, or a quick but delicious new dessert.
by SHANNON SARNA | Aug 30, 2018

Trade in your beetroot and apple salad for my sweet beetroot latkes. Instead of a brisket, try my slow-cooked pomegranate lamb stew. And if you want the easiest, cutest apple dessert, you’ve got to try my friend Sheri Silver’s easy as apple pie cookies.

Wishing you and your family a sweet and delicious new year.

Appetizer: Beetroot and sweet potato latkes

There’s no reason to save latkes for Chanukkah. And beetroots are actually a traditional food to enjoy for the New Year, which makes these appetizers the perfect symbolic, sweet, and satisfying dish to serve at the holidays.

Ingredients:

2 medium beetroots

1 small sweet potato (can also use two carrots)

1 medium Idaho potato

2 eggs

¼ cup all-purpose flour

1 teaspoon fresh thyme

1 teaspoon salt

Additional sea salt for sprinkling

Directions:

1. Peel beetroots, sweet potato, and potato. Cut each in half. In three or four batches, place vegetables through a food processor for a coarse grate (you can also grate coarsely by hand).

2. Place mixture in a large bowl. Add eggs, flour, thyme, and salt.

3. Heat about ¼ cup vegetable oil in a large sauté pan over medium-high heat. Form bite-size mounds of latkes, taking care not to squeeze too much liquid out of the latkes. Fry until brown and crispy on each side, then place on a wire rack on top of a baking sheet to cool. Immediately sprinkle with an additional pinch of salt while they are still hot.

4. Serve warm with applesauce, if desired.

Main dish: Lamb stew with pomegranate

Brisket is the quintessential American Jewish dish for holidays. But in Israel and for Sephardi Jews, lamb is a far more common main dish to serve on special occasions. This lamb is sweet and savoury, and actually takes less time to cook than a brisket. It’s perfect to serve on top of fluffy couscous or rice, and it’s particularly striking due to the jewel-toned pomegranate seeds and fresh herbs on top.

Ingredients:

3 pounds (1.3kg) lamb stew meat, cut into two inch (5cm) to four-inch (10cm) pieces

1 large onion, sliced

3 garlic cloves, minced

1-2 teaspoons salt

1 teaspoon pepper

3 cinnamon sticks

2½-3 cups water or stock

3 tablespoons pomegranate molasses, plus extra for drizzling

1 cup pomegranate seeds, divided

Fresh parsley, mint and/or cilantro for serving

Directions:

1. Heat a heavy casserole with a little oil over medium-high heat. Sear lamb pieces on each side until lightly golden.

2. Remove lamb.

3. Add onion and sauté until translucent. Add garlic and sauté for another three minutes.

4. Place lamb back into the pot, and add salt, pepper, cinnamon stick, pomegranate molasses, and half the pomegranate seeds.

5. Add 2 to 2½ cups of water or stock, until the meat is covered. Bring to a boil.

6. Reduce heat to low-medium, cover, and continue to cook over low heat for about two hours. Check on stew periodically, and add more water if needed. The lamb should be fork tender when it is done.

7. Serve stew over couscous or rice. Drizzle the top of the stew with additional pomegranate molasses (about 1-2 tablespoons), the remaining pomegranate seeds, and freshly chopped herbs such as parsley, mint, and/or cilantro.

Dessert: Easy apple pie cookies

By Sheri Silver

This recipe comes straight from a dear friend and colleague, who always knows just how to make dessert easy, adorable and delicious. The secret to these cookies is a rich crumble topping and store-bought pie crust.

Ingredients:

For the streusel:

4 tablespoons unsalted butter, melted

¾ cup flour

¼ cup light brown sugar

¼ cup white sugar

½ teaspoon cinnamon

Pinch of kosher salt

For the filling:

2 Granny Smith apples, peeled, cored, and diced

2 tablespoons brown sugar

2 tablespoons unsalted butter

Juice from one lemon

Pinch of kosher salt

½ teaspoon cinnamon

1 store-bought refrigerated pie crust, at room temperature

Directions:

1. Make the streusel. Line a small baking sheet with parchment paper. Combine the streusel ingredients in a bowl, breaking up any large clumps, and spread onto your baking sheet. Set aside to dry. (Can be made a day ahead. Store covered at room temperature.)

2. Make the filling. Combine filling ingredients in a saucepan, and cook over medium heat, stirring until the mixture comes to a simmer. Cook for 5-10 minutes, until the apples are slightly softened. Remove from heat, drain the liquid, and cool completely. (May be made a day ahead. Store in the fridge.)

3. Preheat oven to 350 degrees Fahrenheit (176 degrees Centigrade). Grease and flour a 12-cup muffin tin or line with parchment paper cups. Unroll your pie crust, and use a glass or cookie cutter to cut circles that are slightly larger – about ¼ inch (1.3cm) – than the base of your muffin cups.

4. Place the circles in the bottom of each muffin cup, pressing gently along the sides and bottoms. Spoon some apple filling into each crust, and top with the streusel.

5. Bake cookies for 20 minutes, or until streusel is golden brown. Cool completely in tins on a wire rack. Serve immediately or store, covered, for up to three days.

(JTA)

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