Wednesday, August 26, 2009

Recipes For Jewish Holy Days

Food is an important part of Jewish holidays, even the Yom Kippur fast day, which is preceded by a major meal and followed by a break-the-fast meal. Orthodox Union recipe expert Eileen Goltz has submitted the following recipes for Rosh Hashana, Yom Kippur and Sukkot. They include entrees, side dishes and desserts.

Eileen Goltz was born and raised in the Chicago area and graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She currently writes a kosher foods column called Slice of Life for newspapers, magazines and web sites across the United States and Canada. She writes for the Chicken Soup for the Soul Publishers Group and has published several cookbooks; the most recent, Perfectly Pareve, was published by Feldheim.


Terrific as a first course or main course for any holiday meal.

1 cup orange juice
2 tablespoon honey
1 teaspoon grated orange rind
2 teaspoon Dijon mustard
2 oranges sliced
4 salmon steaks, 6 oz. each

Preheat oven to 350. In a bowl combine rind, juice, honey and mustard and mix to combine. Place the salmon steaks in a glass baking dish and spread the honey mixture over the top of the salmon. Place two orange slices on each salmon steak. Bake the salmon, uncovered for 15 minutes or until just cooked. Serve hot with Orange Honey Sauce. Serves 4 as main course or 8 as appetizer.


grated rind of 1 orange
2 to 3 tablespoon orange juice
2/3 cup honey
1/2 cup dry white wine

Combine all the ingredients in a sauce pan and bring to a boil. Reduce the heat to a simmer and reduce the mixture by about 1/3. Serve with salmon.

Simple hearty dish that is easy to make before a fast. Perfect served with rice, beans or pasta.

2 to 3 lbs boneless skinless chicken breasts
1 tablespoon olive oil
1/4 cup white wine
1 14 oz. can diced tomatoes with Italian herbs
1/4 cup chicken broth
1 can pitted black olives, drained
2 teaspoons minced garlic, minced
3 tablespoons minced fresh parsley (or 1 tablespoon dried)
2 tablespoons minced fresh basil (or 1/2 teaspoon dried)
2 teaspoons minced fresh oregano (or 1/2 teaspoon dried oregano)

Heat oil over medium-high heat in a large skillet. Add the chicken and brown, about 3 minutes per side. Add the wine and cook until liquid is reduced by half. Add the tomatoes, chicken broth, olives and garlic. Bring the mixture to a boil, and then reduce heat to a gentle simmer and cover. Cook for about 20 minutes, until sauce is thick. Stir in parsley, basil and oregano and cook 5 minutes more. Serve over cooked white beans, pasta or rice. Serves 4 to 6.

An effortless stick to your ribs side dish that’s great to have before a fast.

1/3 cup balsamic vinegar
1/2 cup olive oil plus 2 tablespoons
salt and pepper to taste
1 to 1 1/2 cup chopped fresh tomatoes
3 cups cooked penne pasta
4 Portobello mushrooms, cut into thin strips
1 pound fresh asparagus, trimmed and chopped
1 1/2 cups white wine
1 tablespoon minced garlic

Place the cooked pasta and tomatoes in a large bowl and set it aside. In another bowl whisk together the vinegar, 1/2 cup olive oil and salt and pepper. Pour the dressing over the pasta and tomatoes in a large bowl and set aside. In a skillet saute the mushrooms, asparagus and garlic in the 2 tablespoons of olive oil until they are just soft, about 3 or 4 minutes. Reduce heat to low and add wine. Allow to cook until wine has cooked down and reduced to just a few tablespoons. Pour the mixture over the pasta and tomatoes and toss gently. Allow the salad to marinate for at least one hour and serve cold, or reheat.

This is a great make-ahead dish that is perfect for break the fast.

3 slices of rye bread, crumbled
2 tablespoons butter, melted
11/2 lb soft cheese with garlic and herbs (I like Boursin)
3 large eggs
2 egg yolks
1 cup sour cream
1 tablespoon fresh lemon juice
1 lb thinly sliced smoked salmon, cut crosswise into thin strips
1 tablespoon finely chopped fresh dill
1 teaspoon finely grated lemon peel

Preheat oven to 350. In small bowl, combine breadcrumbs and butter; press into bottom of 9-inch spring form pan with removable bottom. Bake 10-12 minutes or until lightly crisped and golden. Reduce oven temperature to 300. In the bowl of a food processor process the cheese until very smooth, add the eggs, egg yolks, sour cream and lemon juice; beat until creamy, and gently in salmon, dill and lemon peel. Pour the batter into prepared pan and bake 40-50 minutes or until cheese is set in the centre. Cool and then chill overnight. To serve the smoked salmon cheesecake remove from springboard pan and garnish with additional smoked salmon, cucumber slices and dill sprigs.

This is a perfect soup for serving in the Sukkah.

5 potatoes (3 boiled for mashing and 2 diced)
1 large onion, chopped
3 stalks of celery, chopped
4 carrots, peeled and sliced in rounds
1 tablespoon margarine or oil
4 tablespoons flour
2 or 3 boneless, skinless chicken breasts, cut into small chunks
1 to 1-1/2 cup frozen peas
1 to 2 cups uncooked small shell pasta
1/2 to 1 teaspoon poultry seasoning
Salt and pepper
Onion salt
6 to 8 cups chicken broth

In a large stockpot sauté the onions, garlic and celery in the margarine or oil until they are just start to get soft. Add the flour to the vegetables and cook, stirring constantly for about 2 minutes. Pour the broth over the vegetables and add the cut up chicken, cut up potatoes, carrots, pasta, and peas and poultry seasoning. Stir well to mix and then cover and cook over a medium heat for about 1/2 hour. Check every 10 minutes and stir once or twice to make sure that nothing is sticking on the bottom of the pot. After the soup has been cooking for about 1/2 hour add the mashed potatoes, stir well to combine and the salts and pepper to taste. Let the soup cook for about another 10 minutes. Depending on how much broth and noodles you have added the soup could be VERY thick. You can thin it with more broth or water. Make sure not to use too much salt to start with as the taste will concentrate as it cooks. You can make this soup a day or so ahead of time and reheat by adding a little water or broth. You can add more seasonings like thyme and celery salt if you like those flavors.


You can prepare this ahead and freeze the vegetables and quinoa separately, easily tossing together before serving.

2 beets (I like using the yellow best)
4 teaspoons oil
Salt and pepper to taste
3 carrots, chopped
3 parsnips, chopped
1 cup uncooked quinoa
Juice of 1 lemon
2 cups chicken or vegetable stock or water
1/4 teaspoon dried thyme
1/2 small red onion, finely chopped
2 tablespoons chopped parsley

Preheat oven to 350. Rub beets all over with 1 teaspoon of the oil, then season with salt and pepper. Wrap them in foil, place them on a small baking sheet and roast for about 1 hour, until beets are tender. Allow beets to cool and then peel and chop them. You can cook the carrots and parsnips at the same time the beets are cooking in the same oven. In a bowl toss the carrots and parsnips in remaining 3 teaspoons oil, season with salt and pepper and place on a rimmed baking sheet. Bake for about 50 minutes, stirring occasionally, until golden brown. Remove from oven and let cool. Put quinoa, lemon juice, stock or water and thyme into a small pot. Bring the mixture to a boil, then lower heat to a simmer, cover and cook for 10 to 15 minutes, until quinoa is tender. Remove from heat and set aside to let cool to room temperature. Put quinoa, roasted carrots and parsnips into a large bowl and toss to combine. Add beets, onions, parsley, salt and pepper, mix well and serve.


1 cup white quinoa, rinsed
1 cup orange juice
2 cups apple juice or cider
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
2 acorn squash

5 tablespoons margarine, divided
1 medium onion, diced
1 carrot, diced
1 celery rib, diced
1/2 cup dried cranberries
1/2 cup dried apples, diced
2 tablespoons maple syrup
1/2 cup sliced almonds, toasted
1/4 cup chopped fresh parsley

Toast quinoa in a dry, heavy-bottomed pot for about 3 minutes. Add the orange juice, apple juice, cinnamon, allspice, nutmeg, salt and pepper. Simmer, covered, for 25 minutes. Meanwhile, preheat oven to 350. Cut each acorn squash in half and place cut-side down in a baking dish filled with 1/2 inch of water. Bake 40 minutes. While squash bakes, melt 3 tablespoons of margarine and saute the onion, carrot, and celery over medium heat for 8 to 10 minutes. Add the sauteed vegetables to the simmering quinoa, along with the dried cranberries, apples and maple syrup. Simmer mixture for 10 more minutes and remove from heat and stir in sliced almonds and parsley. Remove the squash from the oven, if there is any water left in the pan pour it out. Turn the squash cut-side up and brush with remaining 2 tablespoons of melted butter. Fill each half with 1/4 of the quinoa mixture and return to the oven for 10 minutes, or until the squash is tender when pierced with a fork. Serves 4. This recipe can be doubled or tripled.


This is a beautiful and delicious holiday dessert.

4 Granny Smith apples
3 tablespoons honey
1/3 to 1/2 cup water
1/2 teaspoon cinnamon
1/2 teaspoon grated lemon rind
3 sheets phyllo pastry
2 tablespoons oil
2 teaspoons of sugar
3 tablespoons sliced almonds, toasted

Preheat oven to 350. Peel and slice apples and place them in a large skillet along with the honey, cinnamon, water and orange rind. Bring the apple mixture to a simmer over medium heat; cover and cook, stirring occasionally, until tender, about 15 minutes. Let cool. Lay 1 sheet of phyllo on work surface, keeping remainder covered with damp tea towel; brush lightly with oil and sprinkle the top with 1 teaspoon of sugar. Repeat, using all but about 1 teaspoon of the oil. Using sharp knife, cut the sheets into quarters. Gently push each square of phyllo into a large muffin cup, separating layers to the ruffle edges. Divide the apple mixture among cups; sprinkle the top with almonds and brush remaining oil over ruffled edges of phyllo. Bake until pastry is light golden, about 15 minutes. Let cool slightly on rack. Serve warm. Makes 4. This recipe can be doubled or tripled

A light easy to make dessert that is a perfect ending to any holiday meal.

3/4 cup honey
1/3 cup margarine
2 eggs
1 teaspoon vanilla
2 teaspoon baking soda
1/3 cup cocoa
1 1/2 cups flour
1/2 cup slivered almonds
1/2 cup semisweet chocolate chips

Preheat oven to 400. In the bowl of an electric mixer combine the honey and margarine and mix to combine. Beat in eggs and vanilla. Mix in baking soda, cocoa and flour until just combined. By hand, stir in the almonds and chips. On a foil-lined cookie sheet spoon dough in center to form a 9x5-inch loaf. Bake at 400 degrees for 18 to 20 minutes or until top springs back when lightly touched; remove from oven and cool for 15 minutes. Cut 1/2-inch slices off loaf and lay cut side up on same cookie sheet. Bake at 300 degrees for 15 minutes. Turn oven off, turn over cookies and leave in oven for another 15 minutes. Drizzle with white chocolate. Good to dunk in coffee. Makes 15 cookies.

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