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Rosh Hashanah Recipes, Challah, Sweet & Sour Meatballs, Gefilte Fish, Honey Blueberry Cake
sunset, September 16, 2012 - sunset, September 18, 2012 |
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Here are a few of those exclusive Savory Recipes to make your Rosh Hashanah even more dainty...
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Sweet Honey-Raisin Challah
(Comments: Challah is a traditional Jewish bread. Unlike the Sabbath, when it is customary to make a bracha, or blessing, over two, twisted or braided loaves, on Rosh Hashanah, the blessing for bread, is made over two round challah loaves. One reason is that a round challah symbolizes a crown, a reminder of the kingship of God, the holiday's most important theme. Another explanation is that the round shape is a symbol of the circle of life and our hope that our lives will continue without end. Some bake their challah with a ladder on top as a reminder that God decides who will ascend and descend the ladder of life. A lesser known custom is baking challah in the shape of a bird as described in Isaiah: 31:5 As hovering birds, so will the Lord protect Jerusalem.)
Ingredients:
1 tsp. granulated sugar
1 1/2 cups warm water
2 packages (1/2 oz/4 1/2 tsp/14g) Instant yeast or Bread yeast
7 to 8 cups bread flour (approximately)
1/8 tsp. powdered saffron or a pinch of saffron threads (optional)
2 tsp. salt
1/4 cup honey
1/3 cup sugar
1/2 cup (4 oz/8 tbsp/113g) butter or margarine, melted (or 1/2 cup vegetable oil may be used)
3 whole eggs
2 egg yolks
1 1/4 cups golden raisins, plumped *(See How to Plump Raisins below)
Egg Wash:
1 egg yolk, lightly beaten and mixed with 1 tsp. sugar and 1 tbsp. water
Preparation:
In a large mixing bowl, stir the 1 tsp. sugar into the 1 1/2 cups warm water. Sprinkle in yeast and stir well; let stand until frothy or foamy, about 10 minutes. Using a wooden spoon, stir in 7 cups of the flour, saffron (if using) and salt. Add honey, the 1/3 cup sugar, melted butter (or vegetable oil or melted margarine, if using), whole eggs and egg yolks; stir until dough forms. Turn dough out onto lightly floured work surface; knead until smooth and elastic, about 10 minutes, adding enough of the remaining 1 cup flour as necessary to prevent sticking (you may need to add more flour if your dough is still too sticky. Add in one tablspoon at a time until the dough is cohesive). Place dough in a greased glass or ceramic bowl, turning to grease dough all over. Cover bowl with greased plastic wrap or a warm damp kitchen towel; let dough rise in warm draft-free place until doubled in size and indentation remains when dough is poked with 2 fingers, about one hour or so. Punch down dough, transfer dough to work surface, let rest for 10 minutes, then knead in raisins (if using).
To Make Round Crown Loaf -
Roll out dough into a 30-inch (76 cm) long rope. Holding one end in place, wind remaining rope around end to form a fairly tight spiral that is slightly higher in the center of dough. Transfer dough to a greased rimmed baking sheet.
To Make a 4 rope Braided Loaf -
Divide dough into quarters; roll each quarter into 18-inch (45 cm) long ropes. Place side by side on a greased rimmed baking sheet; pinch ropes together at one end. Starting at pinched end, move second rope from left over rope on its right. Move far right rope over 2 ropes on left. Move far left rope over 2 ropes on right. Repeat until braid is complete; tuck ends under braid.
Cover crown loaf or braid loaf with plastic wrap or damp kitchen towel; let rise in warm draft-free place until doubled in size, about one hour.
Egg Wash -
Stir egg yolk with 1 tsp. sugar and 1 tbsp. water; brush over loaf/loaves.
Bake in center of 350‘F (180‘C) oven until deep golden brown and loaf sounds hollow when tapped on bottom, 30 to 35 minutes. Let cool on rack for 15 minutes before slicing. Makes 1 large or 2 medium loaves.
Making Challah in Bread Machine
(for dough only)
Note :-
Amount of ingredients (except for the yeast) need to be cut in half when making the Challah dough in the bread machine. Into bread machine pan, add (in this order) water, honey, sugar, butter (or margarine or vegetaqble oil if using), eggs, egg yolks, salt, flour and yeast. (Do not let yeast touch liquids.) Choose Dough cycle on your bread machine. When dough cycle is complete, remove from pan. Knead in raisins. Let dough rest for 5 minutes. Shape, brush with topping and bake as directed above.
How to Plump Raisins -
Raisins are sometimes soaked in a liquid to plump them (make them soft and moist) before cooking and baking. This may be necessary if raisins are dry and hard. Water is generally used, but fruit juice, brandy or other liquids can be used to add flavor. To plump raisins in water for recipe use, cover them with very warm water and soak for 3 to 5 minutes. Or, place raisins in a small saucepan, cover with water and bring to a boil. Remove the saucepan from the heat and let the raisins stand for 5 minutes. Drain off the liquid and use the raisins as directed in the recipe. To plump and flavor raisins in other liquids, soak them at room temperature for several hours or overnight. Drain them before using.
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Cranberry Apple Cobbler with Ginger Whipped Cream
Ingredients:
For the Cobbler:
1- 12 oz. bag fresh cranberries, rinsed and picked over
2 pounds Granny Smith apples, peeled, cored and sliced thin
1 c brown sugar, firmly packed
1/4 c crystallized ginger, chopped
1 tsp. ground cinnamon
2 tbsp. flour
1 tbsp. grated orange zest
1 tin cranberry orange baking mix
1/2 c milk
1/2 c (1 stick) butter, softened
1 tbsp. sugar
For the Ginger Whipped Cream Topping:
1 half pint whipping cream
1 tbsp. sugar
1 tsp. vanilla extract
2 tbsp. crystallized ginger, minced
Preparation:
Preheat oven to 400‘.
To prepare the cobbler: Butter an 11 x 8 x 2-inch baking pan. In a large bowl mix together the cranberries, apples, brown sugar, ginger, cinnamon, flour and orange zest, and pour into the baking pan. Prepare the topping. In a large bowl combine the milk, butter and Cranberry Orange Baking Mix using a fork to mix it together into a sticky dough. Using a tablespoon, drop the dough on top of the cranberry apple mixture until it covers the filling. Sprinkle the dough topping with sugar and place in the oven. Bake until the top is golden and the cranberry apple filling is bubbling around the edges, about 30 minutes.
Prepare the whipped topping. Place the whipping cream into the bowl of a freestanding mixer and whip at high speed until it begins to thicken. Add the vanilla and sugar and continue beating until soft peaks form. Gently fold in the crystallized ginger. This may be made several hours ahead and refrigerated until ready to use.
Serve the cobbler warm or at room temperature with a dollop of whipped cream.
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Sweet & Sour Meatballs
Ingredients:
for the Meatballs :
1lb. - Ground mutton
1 - Egg, beaten
1/3 cup - Brown sugar
2 tsp. - Tomato paste
2 tsp. - Matza meal
1 tsp. - Onion powder
Salt
for the Sauce :
1 large can - Tomato sauce
1 can - Water
2 Tbs. - Lemon juice
1/2 - Onion, diced
1/4 cup - Brown sugar
Salt and ginger
Preparation:
Mix all sauce ingredients in a large pot and bring to boil. Mix meat ingredients, and shape into balls. Add meatballs to the boiling sauce, and simmer until cooked.
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Chicken Cutlets
Ingredients:
1 lb. - Chicken cutlets
1/2 cup - Italian dressing (low cal. or regular)
1/4 cup - Matza meal
1/2 cup - Flavored bread crumbs
Oil, for frying
Preparation:
Dip chicken cutlet in Italian dressing, then into Matza meal mixed with bread crumbs. Fry both sides in oil on medium-high flame until golden brown. Cutlets can also be baked in the oven.
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Rolled Flounder
1 package - Frozen fillets or
4-5 pieces -Fresh flounder
2 large - Onions
1 cup - Bread crumbs
dash of salt dash of pepper
1 15-ounce can - Tomato sauce
1/4 cup - Water
1 tsp - Lemon juice
1/3 cup - Brown sugar
Preparation:
Cut each fillet in half lengthwise (down seam in the middle). Set aside.
For filling: combine sauteed onions, bread crumbs, salt and pepper. Drop filling into fillets, roll, and secure with toothpick through the center of the rolled fillet. Place fillets in pan.
Combine tomato sauce, water, lemon juice, and sugar. Pour over rolls. Bake uncovered for one hour.
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Apricot Chicken
Ingredients:
6 skinless, boneless chicken breast halves
1 1/2 (1 ounce) packages dry onion soup mix
1 (10 fluid ounce) bottle Russian-style salad dressing
1 cup apricot preserves
Preparation:
Preheat oven to 350 degrees F (175 degrees C).Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken. Cover dish and bake for 1 hour in preheated oven.
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Gefilte Fish
Ingredients:
For the Fish:
1-1/2 lbs. boneless ground fish
1 lg. Onion
2-3 carrots
2 eggs beaten
3 tsp. salt
3-5 tsp. Sugar (to taste)
1 tsp. pepper
1/2 cup matzo meal. Broth
3 carrots sliced
1 lg. onion chopped
1/2 cup sugar
2 tbs. salt
1/2 tsp. pepper
Bones from fish (ask the fish man to give you all the bones).
Preparation:
Fish:
A typical mixture of fish is 1lb of whitefish and 1/2 lbs. of pike. Finely grate the carrots and onion together, or bring them to the store and have the fish man grind them for you. Mix all of the ingredients in a bowl.
Broth:
Fill a large pot with water and add all the ingredients for fish broth. Bring to a boil.
Shape fish into small balls or into larger oval balls. Use water to moisten your hands to make it easier. If the fish mixture feels too stiff add a little water. Drop into the boiling broth. Cook for 2 hours on medium flame covered. Check the water level during cooking to make sure it stays full. Allow the fish to cool before removing from the pot. Refrigerate well before serving.
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Honey Sauce
(This sauce can be used as a topping for many different things including pancakes, waffles and toasted pound cake or sponge cake.)
Ingredients:
‘ cup of honey
3 tablespoons water or white wine
3 tablespoons lemon juice or orange juice
Preparation:
In a small sauce pan, combine ingredients and bring to a boil. Simmer over low heat for 3-4 minutes, until thickened.
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Honey Cake
Ingredients:
3/4 cup - Sugar
2 - Eggs
1 Tbs. - Oil
1/2 cup - Honey
1/3 cup - Cold strong coffee (brewed)
1/4 tsp. - Ginger 2 cups - Flour
2 tsp. - Baking powder
1/2 tsp. - Baking soda
1/2 tsp. - Allspice
1 tsp. - Cinnamon
1/2 cup - shelled almonds
Preparation:
Beat eggs until frothy. Add sugar and beat some more. Alternately add liquid and sifted dry ingredients. Pour into greased 9 x 9 inch pan. Gently sprinkle almonds on top of batter. Bake in 350 F oven for 3/4 hour. Test by placing cake tester or toothpick in center of cake. When tester comes out dry, cake is done.
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Honey Blueberry Cake
Ingredients:
2 sticks unsalted butter or margerine
1/4 cup sugar
1 1/4 cups of honey
4 large eggs, slightly beaten
2 TBS fresh squeezed lemon juice
1 tsp finely chopped lemon zest
3 cups flour
2 tsp baking powder
1/2 tsp ground mace
1/2 tsp salt
2 cups fresh blueberries
Preparation:
Combine butter, sugar and 1 cup honey in electric mixer. Beat on medium high speed until light and fluffy. add beaten eggs,1 TBS lemon juice and the lemon zest. Mix until smooth. Reduce to low speed and add flour, baking powder, mace and salt. Stir in blueberries. Spread batter in greased and floured bundt pan. Bake in preheated oven 350 degrees (or the Jewish temperature) for 55 minutes or until cake tests done. Cool on rack for 15 minutes and then unmold. Heat the remaining 1/2 cup honey and 1 TBS lemon jucie until warm. Brush glaze over tip and sides of cake. Let cool to room temp.
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