Rosh Hashanah Menu and recipes

Remember the song, Tradition, from the classic musical, Fiddler on the Roof?  The traditions of the Jewish people began over 5,000 years ago and continue with each generation. Rosh Hashanah, that translates literally as the “head” or “first” of the year, will usher in the year 5,773 on September 16^th at sundown when world Jewry will set their tables with their finest cloths and china and dip apple slices into honey and say a prayer asking God for a sweet year with the same wish as their ancestors that their good deeds in the ensuing year should be as plentiful as the seeds of the pomegranate. Honey in Biblical times represented good living and wealth. The Bible refers to Israel as the land of "milk and honey”. 

Chicken fat was once a part not only of every Jewish kitchen but also most European ones. It was used in Northern Europe where oil was scarce and butter expensive. It is still used by Singaporeans and Malaysians to cook delicious Hainanese Chicken Rice.  Animal fat (‘schmaltz’=Yiddish, ‘smalz’=High German). Until the middle of the 20^th century, it was a basic cooking staple and spread for bread. Cholesterol concern has caused it to all but disappear even though it is no more of a culprit than butter or other saturated solid fats. However, every gourmet cook knows that pâtés (Chopped Liver) and Potato Pancakes (latkes) suffer when liquid oil replaces the true fat of the ages. Chicken fat remains a pure product, not processed like Canola or soy oils. Rendering chicken fat might even be classified as a gourmet production (See below), or it can be acquired by saving the fat that forms on top of the soup when refrigerated, or by slowly roasting a seasoned chicken without addition of any liquid in the pan. Refrigerate the juices overnight. The fat will rise to the top.

            A typical Rosh Hashanah dinner might begin with chicken liver pâté, followed by a light salad before an entrée of roast chicken. Carrots sweetened with honey remain a favorite of the night. A delicious alternative to potatoes or rice is Kasha (kasza), the Slavic name for buckwheat groats. When cooked with onions and chicken stock or water, and mixed with bowtie pasta, they lend a beautiful flavor balance to a vegetable enhanced with honey. This was traditional comfort food for Russian Jews, who brought it to America. It is a good source of fiber and naturally gluten-free. (In the absence of gluten-free bowties, substitute gluten-free thin penne.)

           

TO RENDER CHICKEN FAT

Remove the skin and fat from a 4-5 pound chicken.  Cut the fat and skin into rather small pieces and place in a saucepan with a sliced onion and a clove of garlic, if you wish. Add a bit of Kosher salt and black or white pepper. Cover and cook over very low heat approximately 45 minutes, turning the fat occasionally.  As the fat melts, strain it into a bowl or jar, and continue cooking until all the fat has been extracted. If the fat pieces become puffy, pierce them with a sharp knife to fully extract the juices. Freeze in one cup amounts to use for pâtés, matzo balls, and poultry dishes.

CHICKEN LIVER PÂTÉ

Yield:  6-8 Servings

Make a day in advance for the flavors to settle.

1 pound fresh chicken livers, fat and connective tissue removed

4 tablespoons chicken fat or butter

1 large onion, chopped

Optional: 1 clove garlic, minced

½ pound white mushrooms, sliced

2 tablespoons brandy

1 teaspoon salt or more to taste

½ teaspoon black pepper or more to taste

⅛ teaspoon nutmeg

4 hard boiled extra large eggs

Thinly sliced sweet onion

Chopped parsley to decorate

1.      Wash the livers, removing any fat, veins and connective tissue.

2.      Warm the fat in a large skillet. Add the onion, garlic, mushrooms and brandy. Cook over medium heat, turning the livers often to cook evenly. Cook until livers are done throughout but still soft. Do not overcook or they will become bitter.

3.      Add salt, pepper, nutmeg.

4.      Pour off excess liquid and cool to room temperature.

5.      Combine with the hard boiled eggs and chop with a hand chopper for country style chopped liver. Or put into a food processor and purée for elegant pâté.

6.      Remove to a bowl or crock. Cover tightly and refrigerate overnight.

7.      Set an open leaf of iceberg lettuce on individual plates. Scoop out rounds of the liver to place in the center of each.  Cover with a thin slice of onion and decorate with parsley. Pass sliced Challah bread for all to enjoy.

ROAST CORNISH HEN

Yield: 6 servings one-half hen each

3 Cornish hens

Salt and pepper

1-2 cloves garlic, minced

½ cup freshly squeezed lemon juice

1-2 sprigs rosemary, cut into 6 pieces

1 onion, chopped fine

2 ribs celery, chopped fine

½ cup white wine

2 tablespoons rendered chicken fat

½ cup chicken broth

1.                  Preheat oven to 400°F.

2.                  Slit the hens along the backbone. Slice through the breast from neck to tail. Slice along one side of the backbone. Slice along the other side and remove the bone to discard. Cut off the tails. Wash under cold water and remove any extra fat. Dry on paper toweling.

3.                  Slide a small, sharp knife under the tiny breast bones and, without cutting into the meat, remove them.

4.                  Sprinkle the hens well with salt and pepper.  Squeeze lemon juice over both sides. Mince the garlic and rub it well into the hens on both sides.

5.                  Cover the bottom of a shallow baking pan with the onion and celery. Add the wine to the pan. Place a half a hen over, skin side up. Tuck a sprig of rosemary under each half. Brush with chicken fat.

6.                  Roast, uncovered, ten minutes. Reduce oven temperature to 350°F. Roast another 25-30 minutes, or until the juices run clear or a meat thermometer inserted into the middle of the thigh registers 180°F.

7.                  Strain the gravy from the baking pan into a saucepan. Stir in the chicken broth. Bring to a boil and pour over the hens to serve.

      

KASHA WITH BOWTIE FARFALLA

Yield: 6 servings

1 small purple onion, chopped fine by hand, not minced in food processor

1 rib celery, chopped fine by hand

Optional: 1 clove garlic, minced

Optional: A handful of chopped mushrooms of your choice

1 tablespoon vegetable or olive oil (Dare I say chicken fat again?)
1 cup Wolff’s® kasha
2 or more cups boiling chicken stock or water seasoned with salt and pepper

½ teaspoon ground thyme or 1 teaspoon minced leaves

Optional: 6 ounces bowtie pasta or thin penne

Salt and pepper to taste

1.      In a deep skillet, sauté the onion, celery, garlic and mushrooms in oil over medium heat until soft but not colored.

2.      Add the kasha and cook, stirring, 2 to 3 minutes until the grains are toasted and separate from each other. Add the seasoned boiling stock or water. Stir, cover and reduce heat to medium-low. Cook 30 minutes or longer, checking to add more liquid if needed. The Kasha is done when it has become soft. It is important to keep it moist.

3.      For the Pasta: Bring a pot of water to a full boil. Add the pasta and cook according to package directions. When the pasta is done, drain off the water. Combine the kasha and pasta and toss well. Taste to add salt and pepper.

HONEY GLAZED CARROTS

Yield: 6 servings

2 pounds carrots, peeled and cut into 1 inch pieces

Salt to sprinkle

4 tablespoons unfiltered honey (¼ cup)

1 teaspoon RealLemon® juice

1 tablespoon light brown sugar

8 ounces Mott’s® Apple Juice (small bottle)

1.                  Boil the carrots in water to cover until half done and still very firm. Drain.

2.                  Stir the lemon juice into the honey in a glass measuring cup. Stir in the sugar and apple juice until well combined.

3.                  Pour over the carrots and cook, uncovered, over medium heat until the mixture has reduced to a glaze. Stir often, being careful not to break or mash the carrots. Keep warm until ready to serve.

Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.

PORTOBELLO/PORTABELLA MUSHROOM FACTS

Monterey Mushrooms, located on eighty acres on Sadler Road just off Hwy 441 in Zellwood, is the country’s largest and only national marketer of fresh mushrooms. Monterey is vertically integrated and able to control all aspects of mushroom production from seed to customer/consumer. An international, multi-facility company, with 10 mushroom growing farms strategically located throughout North America, Monterey’s mushrooms are literally “locally grown” nationwide. This means that Monterey is uniquely positioned to deliver the best, most innovative mushroom products possible to consumers throughout the country. Their claim to fame, however, is the Portabello Mushroom that was developed approximately 20 years ago at their California facility. This “beefy” overgrown brown baby bella ( proper name, 'Crimini',   named for the Crimini family in Italy ) is the answer to a vegetarian’s prayer. Just one portobello will provide close to 400 IU of vitamin D per serving. And, one does not have to worry about scrubbing anything that arrives from this farm. Everyone who enters the doors of the farm, from the truck drivers to the security guards, must wear hair nets and gloves. The workers who sort and pack the mushrooms in the refrigerated growing rooms also wear face masks. The result is that the finished product is not exposed to any elements that might subject it to contamination.  It is possible to drive through the gates into the facility to take home a bag right from the farm. And, for the home farmer or gardener, compost is also available at a minimal cost.  Nothing is wasted in this environmentally friendly facility, including their dedication to their own re-cycled water.

            The three mushrooms grown at Monterey include White, Baby Bella, and Portobello, also labeled 'Portabella'.The difference in spelling depends on whether one considers them masculine or feminine. Italian is a Romance language. Romance language words have gender. The large portobello mushroom is considered masculine whereas the smaller, baby bella, takes on the feminine gender.  

Care and handling tips from Monterey:

·         Purchase mushrooms that are firm with a fresh smooth appearance.

·         The surface should be plump and dry, but not drie-out looking.

·         A closed veil under the cap indicates delicate flavor, while an open veil and exposed gills will have a richer flavor.

Storing tips from Monterey:

·         Store in their original package or in a porous paper bag for longer shelf life. Some mushrooms will keep up to one week in the refrigerator. Baby bellas and portabellas have a longer shelf life than the white.

·        Do not freeze raw mushrooms. They will lose texture and flavor due to their high water content. Sautéed mushrooms can be frozen up to 1 month.

Cleaning tips from Monterey:

·         Brush off any peat moss with your fingers or a damp paper towel, or quickly rinse under cool water. Pat dry with paper toweling.

·         Never soak a mushroom in water because they absorb moisture.

·         If the stem is tough, remove it. Trim and chop fine or pulverize for gravy or sauce.

·         Portobellos: The gills may be removed because they store a large amount of water. When they are very fresh, the gills will be light brown. The longer they are stored, the darker the gills. Whereas the gills provide a stronger flavor, they also turn sauces dark and watery. Remove them carefully with the point of a small spoon.

Cooking techniques from Monterey:

 To Roast: Preheat oven to 400°F. Toss whole or sliced mushrooms lightly with fresh lemon juice and olive oil. Sprinkle lightly with salt and pepper. Set on a baking sheet in a single layer and bake approximately 20 minutes, or until browned. (Optional: Add crushed garlic when tossing)

To Microwaave: Place 8 ounces thickly sliced mushrooms in a microwaveable bowl. (No butter or oil needed. Add desired seasonings, such as salt, pepper, garlic powder, onion powder) Cover and cook on high 2-3 minutes, stirring once in-between. For portobellos, cover and cook in the microwave 6 minutes and blot away excess liquid to serve.

Tune in channel 22 Comcast or BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.

GRILLED PORTOBELLO MUSHROOM & PLUM TOMATO

Grilled Portobello Mushrooms and Plum Tomatoes

Yield: 6-8 Servings

4 large plum tomatoes, seeds removed and sliced into thick strips

½ red onion, chopped fine

1 tablespoon white balsamic vinegar

1 teaspoon red balsamic vinegar

3 tablespoons extra virgin olive oil

1 clove garlic, crushed

Salt

Black pepper

1 tablespoon chopped mint leaves,

1 tablespoon chopped oregano leaves

1 tablespoon chopped basil leaves

3 tablespoons extra virgin olive oil

1 clove garlic, crushed

2 large Portobello mushrooms, 6-7 ounces with stems

1.               Slice tomatoes in half.  Remove seeds and slice into thick strips. Combine with chopped onion. Add mint, oregano and basil leaves in a bowl.

2.                Combine vinegars with olive oil and crushed garlic and pour over tomato mixture.  Add some salt and freshly ground black pepper. Allow mixture to marinate in the refrigerator 1 hour or longer.

3.             Remove mushroom stems and peel the outer layer from the caps. Remove gills with a small spoon. Rub clean with paper toweling. Do not rinse.

4.           Brush caps lightly with the olive oil mixed with 1 clove crushed garlic and place on a grill with the underside of the mushroom facing upward.  Turn over to cook the underside. Brush tops again while underside is cooking.  The underside will cook very fast.  Do not overcook. Portobello mushrooms lose their texture when overcooked. Remove from grill.  Cool slightly and slice into thick strips. Place the strips on both sides of the tomatoes to serve.

Note: The mushrooms may be cooked in a non-stick pan. Combine olive oil with crushed garlic over high heat. Cook as above.

Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.

SQUASH SOUP BUTTERNUT HONEY

BUTTERNUT HONEY SQUASH SOUP

Yield: Approximately 2 cups

2 pounds butternut squash to equal 1 cup cooked squash pulp

1 cup chicken or vegetable broth

½ teaspoon coriander

½ teaspoon cinnamon

⅛ teaspoon allspice

1 tablespoon orange blossom honey

⅛ teaspoon white pepper

Salt to taste

¼ cup coffee cream

1.                  Slice the top off the squash 1/4 from the stem. Scoop out the seeds. Place in a microwavable dish with water to cover the bottom. Microwave 3 minutes per pound. Put into a blender or food processor. Add coriander, cinnamon, allspice, honey, white pepper and salt to taste.

2.                  Stir in 1 1/4 cups chicken broth.  Pour into a blender and blend on high until puréed.  Return to the   pot.  Stir in the coffee cream. Taste for seasoning.

3.                  Grate the lemon peel.

4.                  Spoon the soup into bowls and sprinkle the grated lemon over the top.

Note: This soup is good hot or cold.  Crystallized ginger may be sprinkled across the top.

Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.

SQUASH SOUP CURRIED BUTTERNUT

CURRIED BUTTERNUT SQUASH SOUP

Yield:  Approximately 6 cups

This soup is spicy and delicious

Garlic aficionados will be allowed to add with moderation

3 pounds butternut squash

1 large onion of choice

¼ teaspoon grated nutmeg

2 inch thin slice ginger, minced fine or ½ teaspoon ground ginger

1 teaspoon ground coriander

1 full teaspoon curry powder, more or less to taste

¼ teaspoon white pepper

½ or more teaspoon salt

2 ½ cups chicken or vegetable broth

1 cup water, more or less for thickness

½ cup fat-free half and half

Optional: ¾ cup coarsely-chopped cooked chestnuts, fresh or canned

1/4 cup grated lemon rind

1.                  Slice squash into thick rounds and cover with water in a pot.  Boil, covered, until very tender.  Pour off water and remove skin and seeds. Or, slice in rounds and microwave with the sliced onion in a bowl with a little water, covered with plastic wrap, 6-8 minutes, or until tender.

2.                  Peel the squash and put it and the onion and water in which they were cooked into a blender or food processor.  Add nutmeg, ginger, coriander, curry, white pepper, salt and 1 ¼ cups of the chicken (vegetable) broth.  Blend on high until smooth. Return to the pot and stir in remaining broth and water for desired consistency.  Cook over medium heat, stirring, until the flavors “marry”. Stir in the half and half. 

3.                  Make an X at the top of the chestnuts and boil in water to cover until very tender.  Remove shells and chop coarse.  Grate the lemon rind.

4.                  Spoon the soup into bowls and sprinkle the chestnuts and lemon rind over the top.  This soup is good hot or cold.                                       

Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.

ACORN SQUASH CRANBERRY STUFFED

STUFFED ACORN SQUASH

Yield:  2 servings for a complete dinner

4        servings as a vegetable accompaniment to meat or fish

2 acorn squash

1-2 tablespoons light brown sugar

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon salt

⅓ cup orange juice

½ - ¾ cup dried cranberries (Craisins®)

1.      Preheat oven to 350°F.

2.      Set the squash on a baking sheet covered with foil. Bake 1 hour, or until a knife inserted feels the inside is very soft.

3.      Remove from the oven to cool 20 minutes.

4.      Slice the squash in half, lengthwise. Discard the seeds and scoop out the pulp, leaving a thin layer next to the skin so the skin will not collapse.

5.      Mash the pulp with a potato masher. Add the sugar, cinnamon, nutmeg and salt.  Stir in the orange juice. Taste. The amount of seasonings depends upon the size of the squash.

6.      Fold in the dried cranberries.

7.      Stuff the skins.

8.      To serve: Microwave until hot or heat in the oven.

Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.

SPAGHETTI SQUASH PUTTANESCA

SPAGHETTI SQUASH PUTTANESCA

Yield: 4-6 servings

1 large (4 to 4½ pound) spaghetti squash

⅓ cup extra virgin olive oil mixed with 1-2 cloves minced or crushed garlic

4 ripe tomatoes, seeded and chopped coarse

Handful of fresh basil leaves, sliced or chopped

¼ cup pitted olives, chopped (Greek or Sicilian olives have most flavor)

1 tablespoon drained capers, coarsely chopped

Optional: Chopped anchovies – not too many

Salt and coarsely ground pepper

Freshly grated Parmesan

Basil leaves for garnish

1. Preheat oven to 350°F.
2. Bake the squash until a knife inserted tells you it is fully cooked and soft within. Cool 10 minutes for easier handling.
3. Simmer the olive oil with the garlic in a saucepan over low heat for 10 minutes.
4. Combine the tomatoes, basil, olives, capers (anchovies), and garlic oil. Add salt and pepper to taste.
5. Cut squash lengthwise in half. Remove seeds. (If you like, save them to toss with oil and salt to bake for hors d’oeuvre) Separate the strands with a fork and place in a large bowl.
6. Toss well with the tomato sauce and divide among 4-6 dinner bowls or plates.
7. Garnish with basil leaves and serve with freshly grated Parmesan on the side.

Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.