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.

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