Category: Rosh Hashanah

Charcuterie Stuffed Figs

Leftovers! We all have a love/hate relationship with day-old food that we’ve already eaten. I mean we had it once, we enjoyed it, now why have it again, right?

Sunday night is usually our leftovers day because of all the food we have from Shabbosfest. I tend to repurpose the leftovers and find a new, fun way to serve them, because lets face it, the kids will turn their noses at it otherwise! It’s kind of a competition to me and I love to have fun with it – but we never touch it after the weekend.

Mondays is meatless in our house, and Tuesdays is for tacos (duh), which basically means anything with ground beef. Wednesdays I tend to make chicken, but it’s also the day that I’ll go through the fridge and see if there are any leftover ingredients that are going bad before I do my Thursday restock for Shabbat. If I have fruits on the fringe, I’ll know to make a fruit crisp for dessert and if my veggies are not quite crisp enough for salad, then there’s something with roasted veg on the menu.

This week, when I had leftover deli meat, and a couple of fresh figs, I came up with this sweet and salty appetizer – because that combo is my JAM! I won’t say how many I ate but it was many. And I could have probably eaten the whole tray in one sitting.

 

Related Recipes:

halva and ricotta stuffed figs
orange cardamom malabi with drunken figs

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Apple Honey Mustard Salmon

This recipe came to me last week when I was preparing my salmon and I’m so glad it did because it’s JUST. SO. PRETTY!! I definitely have a thing with decorating a side of salmon, and I love how the apples resemble fish scales!

I think a memory a lot of us have of Rosh Hashanah from our childhood is that moment when the fish head was brought to the table and WE. HAD. TO. EAT. IT.!! It always smelled awful and that fish eye just stared at us, as if to say, you killed me and now you’re going to have to eat me!!! I still have nightmares from those fish heads. Nightmares!!!

When people ask for recipes for the fish head, I usually just tell them that no recipe is going to make anyone want to eat it so just throw tons of lemon on it and stick it in the oven! Most of the fish stores have been storing the fish heads all year, so they’re definitely not fresh, and you can smell it a mile away. I don’t know what’s worse, the eyeball staring back at me or the smell coming out of it!

That’s the thing about fish that people don’t realize – it really should never smell like fish! It should smell like the ocean. If your fish smells fishy, it’s probably not fresh and it will probably taste fishy after you cook it. Moral of the story – BUY FRESH FISH. And don’t try and get fancy with your fish head ‘cuz nobody wants to eat it anyway.

But this here? This is the fish that you WANT to serve. It’s the dish that everyone is going to OOH and AHH over. And you’re going to be feel like a gourmet goddess for pulling it off. At least, until, we pass the fish head around!

May we all be blessed to be like the head, and not the tail this year!

 

 

Related Recipes:

honey fish roasted salmon
salmon en croute with creamed leeks
honey sriracha salmon
honey mustard salmon

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Golden Milk Carrot & Apple Soup

I wait all summer to put on a granny sweater and whip up a warm mug of golden milk! The healthy drink, sometimes called Turmeric Tea, stems from India, where they add fresh turmeric to warm milk for it’s anti-inflammatory properties.

Golden milk is the Westernized version of the Ayurvedic drink, popularized by bloggers worldwide. The immune boosting drink usually includes:

coconut milk
black pepper
cinnamon
turmeric
ginger
raw honey

To get the most health benefits out of the tea, fresh and whole spices are used and the honey is added at the end, without heating. With curcumin from the turmeric, piperine from the black pepper, and MCT’s from the coconut milk, golden milk is said to improve memory, relieve joint pain, improve blood pressure, reduce LDL cholesterol and prevent cancer!

With Rosh Hashanah around the corner, I decided to incorporate my favorite winter drink into a Simanim-filled soup and the results were absolutely delicious! I think adding apples + apple cider to my soups is my new thing – a burst of apple in every bite!

Now I think the only thing better than the health benefits of Golden Milk is adding carrots – our parents always told us it was good for our eyesight, right? And don’t they say that an “Apple a day keeps the Dr. away?” Golden Milk just got an upgrade.

The New Year is looking extra sweet.

Related Recipes:

curried carrot and sweet potato soup
roasted butternut squash, shallot and apple soup
cream of leek soup

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Sausage Galette with Apple Cider Onion Jam

It’s that time of year when my inbox gets flooded with Kosherfest invites and it really got me thinking about how far the kosher industry has come. I’m so thankful because having so many amazing kosher products on the market helps me do my job and get creative in the kitchen.

When my mom was growing up, there were the basics: kosher meat, kosher milk, pasta, tomato sauce, ketchup, mayo, canned fruits and veggies… the staples. There was candy and baked goods but nothing like what we have today! We are so fortunate to have so much at our disposal, and kosher cooking is easier and tastier than ever.

I’m especially thankful for kosher imports from around the world that make specialty products accessible. Do you remember when bloggers were making their own cookie butter, and finding a package of Lotus cookies was like striking gold? They’re now readily available in most kosher supermarkets, with kosher certification from Israel.

The newest Israeli import that I’m crushing over are the rolled pie doughs that come frozen, in both sweet and savory varieties. They make galettes and tarts a breeze, and I couldn’t be happier. When Abeles & Heymann released their newest sausage flavors of Bourbon Apple, Teriyaki Ginger and Andouille, I knew just what I was going to make, and LOOK. HOW. PRETTY!!!!

I love that Abeles & Heymann is constantly upping their game and their new sausage flavors are so exciting! I’m so honored to be a brand ambassador for them, because I truly love the quality and care that they put into their products. My family cannot tolerate any other hot dog and because they are so conscious of putting out healthier products, I don’t have to feel bad about feeding them to my family, because many are free of nitrates and other additives.

So lets talk tart — In honor of the upcoming holiday of Rosh Hashanah, I whipped up an easy apple mustard using prepared apple butter and cooked down the most lip-smacking apple cider onion jam that is about to be added to EVERYTHING! Make it and you’ll see!

If you’ve got any apple cider onion jam left, feel free to add it to grilled cheese with some sliced apples (if you make it pareve), mixed some into your holiday roast, smother it over chicken, squash or mix into rice. Or, just eat it by the spoonful cuz it’s THAT good.

As for the sausages, if you’re not up for a galette, you can slice them on the diagonal, sear them off and add to a charcuterie board. Wrap ’em in puff pastry for classic franks in blanks. Roast them with potatoes or peppers and onions for an easy sheet pan meal. Or just go classic in a hot dog bun, ‘cuz you can never go wrong with that!

Wishing you an easily prep for the holidays ahead, and a super sweet and delicious year!

This post is sponsored by Abeles & Heymann.

Related Recipes:

sausage stuffed butternut squash with apples
salami tarte tatin
apple and honey galette

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Mom’s Potato Knishes

As a recipe developer, it’s not often that I make other peoples recipes, and when I do, it’s often ones that have been in my family for years. I usually find myself cooking my mom’s dishes around the High Holidays – there’s just something about the Days of Awe that makes me want to connect to my roots, and how more so than with food.

Mom’s potato knishes are a staple at every holiday meal, and it has always been my favorite, because, well… potatoes. It’s probably the only time you’ll see me using margarine – EVER – because coconut oil just doesn’t fly here and to keep the knishes pareve, I’ve got no other choice. Plus, puff pastry is basically 80% margarine anyway, so what’s a little more, amiright?

What I love about this recipe is that the filling makes enough to fill 3 whole rolls and they freeze great! And since they’re frozen unbaked, they taste like you just made them when you bake them up before serving. = a perfect recipe for long holidays like Succos coming up! If you have a custom to eat stuffed foods for the Harvest Holiday, I’ve got you covered there too!

Related Recipes:

cabbage bourekas
deli roll
spanakopita bourekas
salmon en croute with creamed leeks

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