Chicken for Rosh Hashanah

Courtesy of Loryn Lesser, Lion of Judah Endowment, Co-Chair

Preheat oven to 350°F
Serves six adults as written

Ingredients:
Enough chicken pieces to serve six people
Salt and pepper to taste
Olive oil
Honey
2 cups cider
12 medium-sized carrots sliced or 6C baby carrots
1 ½ whole acorn or butternut squash sliced/cubed
6 Leeks, sliced
Pomegranate seeds

Directions:

1. Preheat oven to 350°F
2. Lightly grease your pan with olive oil. Add the carrots, squash, and leeks to the bottom of the pan. Drizzle with honey.  Season the chicken pieces with salt and pepper to taste. Place the chicken pieces in one layer only, skin side down, in the pan. At 350°F roast for 20 minutes.
3. Turn chicken over and pour cider into the pan.  Roast for another 20 minutes at 350°F  or until the chicken is cooked through.
4. Serve the chicken and vegetables garnished with pomegranate seeds.
   
   

Curried Butternut Squash Soup

Courtesy of Amy F. Pollokoff, 2022 Women’s Campaign Chair

Ingredients:
4 T Butter
2 cups finely chopped onions
2-4 tsp curry (depends on yourtaste)
med size butternut squash cut-up – I use precut squash
apples peeled and diced
1 cups chicken stock
1 cups apple juice
Salt and pepper to taste
Toasted pecans for topping

Directions:

1. Melt butter and add onion and curry. Cook till mushy. Add chicken stock, squash, apples and bring to a boil. Simmer covered for 25 mins or until squash is tender. Blend in quisinart or use immersion blender. Return to pot and add apple juice. Season with salt and pepper.
2. Serve with shredded apples and chopped toasted pecans on top.
   
   

Rosh Hashanah Apple Honey Cake

Cake batter:
4 eggs beaten
2 sticks unsalted butter, melted
2 tsp vanilla
¼ c orange juice
2 cups sugar
1 tsp cinnamon
3 cups flour
1 tsp salt
1 T baking powder

Directions:

1. This recipe takes 4 bowls and 3 layers.
2. Mix crumb topping in food processor. Set aside
3. In separate bowl, mix apple mixture and set aside
4. In small bowl, mix flour, salt, 2 c sugar and baking powder
5. Wisk in electric mixer, eggs, melted butter, vanilla and orange juice
6. Add flour mixture to egg mixture
7. Spray pan, and layer 1/3 batter, ½ apple mixture, 1/3 batter, ½ apple mixture, 1/3 batter.  Top with crumb topping. (Note – if using 9×12 pan, layer ½ batter, apple mixture and ½ batter)
8. Bake 350 for 45-60 minutes.
   
   

Coconut Butternut Squash Soup  –  serves 4

Directions:

1. Heat olive oil. Sauté onion and garlic until soft. Add grated ginger and sauté for another minute.
2. Add butternut squash and water. Boil to boil and simmer for 20 minutes.
3. Add spices, salt and pepper, stirring to blend.
4. Add coconut milk and simmer another 10 minutes.
5. Garnish with pumpkin seeds.

I usually serve this soup with a meat meal. On the few occasions I serve with dairy, I garnish with sour cream. I have also garnished with toasted chopped walnuts.

Indian Chicken Curry  –  serves 4

Courtesy of Rebecca Pauvert, Executive Chef, Pearlstone

Ingredients:
3 lb chicken, cut up
1 medium onion, diced
1 clove garlic, minced
2 T curry
1 tsp ginger
1 tsp cinnamon
Salt and pepper to taste 
2 tomatoes, diced
1 Granny Smith apple, diced
1 cup water
¼ cup raisins

Directions:

1. Rinse chicken and remove excess fat.
2. Using a 12” skillet, sauté onion and garlic until lightly brown.
3. Add spices, salt and pepper and blend.
4. Add chicken pieces, 2-3 at a time, until browned lightly. Remove from skillet and set aside.
5. Continue with the rest of the chicken pieces.
6. Add tomatoes, apples, water, raisins and return chicken pieces to the skillet.
7. Cover and simmer for about 20 minutes.
8. Serve over rice.
   
   

Chicken Casablanca  –  serves 4

Courtesy of Rebecca Pauvert, Executive Chef, Pearlstone

Ingredients:
4-6 chicken thighs
½ tsp cumin
½ tsp cinnamon
1/3 cup honey
1 T sesame seeds – to garnish

Directions:

1. Preheat oven to 350°F.
2. Blend spices and honey and coat chicken. (Can marinate overnight)
3. Bake for 30-40 minutes. Baste during cooking.
4. Serve over rice.
5. Garnish with sesame seeds.
   
   

Roasted Brussel Sprouts with Walnuts and Grapes  –  serves 4

Directions:

1. Preheat the oven to 375°F. Line baking sheet with parchment paper and toast the walnuts for 5-10 minutes. Be careful not to burn! Remove the walnuts and set aside.
2. Slice brussels sprouts in half. Place them all in a large bowl with the olive oil, salt, pepper and maple syrup. Coat well.
3. Evenly spread the Brussels sprouts on the aluminum foil and roast for 20-25 minutes, flipping and rotating halfway through to promote even browning. Roast until tender.
4. Add walnuts and grapes (or diced pear)  to Brussels sprouts for the last 5 minutes of roasting.
5. Serve and enjoy!