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September 3, 2010
Start fresh with good food
Simple but delicious Rosh Hashanah recipes to begin the year.
EFRAT TABI
For Rosh Hashanah, I would like to suggest three recipes. Baked chicken pairs nicely with a side dish of rice with garlic and cilantro. You can serve a side salad or a healthy soup to create a full meal. Serve this traditional honey cake at a separate meal to maintain a kosher table (as it contains dairy) or replace the butter with Crisco shortening.
BAKED CHICKEN
The chicken in this recipe turns out soft and moist. What make this chicken so good? Massaging the thighs with spices over and under the skin gives it the delicate taste of the spices and lemon. By covering the cooking pan with the aluminum foil, you make sure that the chicken won’t dry out, while poking holes in the paper keeps the chicken moist as it steams.
6 pieces of chicken (thigh bone in and skin on)
1/4 cup extra virgin olive oil
1 tsp. salt
1 tsp. black pepper
1/2 tsp. turmeric
1 tsp. oregano
1/2 large lemon
Preheat the oven to 420 degrees Fahrenheit.
1. Mix the olive oil and spices.
2. With a vegetable peeler, peel half of the lemon. Cut the fruit into small pieces and add to the olive oil mixture.
3. Take one chicken thigh, put two fingers between the chicken skin and the meat. With a small spoon, take small amounts from the olive oil mixture and spread between the meat and the skin. Do the same with the other pieces. Make sure you are covering the meat under the chicken’s skin with a good amount of the olive oil mixture.
4. Brush the outside of the chicken thighs with the olive oil mixture.
5. Take a baking pan and place the chicken thighs on it, skin facing up.
6. Cover the pan with aluminum foil and poke some holes in it (between six to 12 depending on the size of your pan).
7. Put the pan in the oven and cook for 40-45 minuets. Check the chicken after 40 minutes; the meat should have already separated from the bone. Cook for five more minutes. In order to make sure that the chicken is completely ready, you can use a cooking thermostat. Stick the thermostat inside the thickest piece, and make sure that it comes to 74 Fahrenheit.
8. Remove the aluminum foil, change the oven to grill mode, and bake five to 10 minutes, until the skin is brown. (Be careful not to burn it.)
9. Serve immediately.
RICE WITH GARLIC AND CILANTRO
I love this recipe. The combination of garlic and cilantro gives the rice flavor and keeps it moist. I once tried to make this recipe with parsley instead of cilantro and it didn’t turn out as well. Make sure to only use fresh cilantro. I’ve also tried to make it with brown rice; I liked the white rice better. Makes six to eight servings.
2 cups of rice (Thai or Basmati is best)
3 garlic cloves
5 tbsp. extra virgin olive oil
1/2 cup cilantro
1 tsp. salt
1/2 tsp. black pepper
3 cups of water
1. Finely chop the cilantro and the garlic.
2. Using a deep pot, drizzle a bit of olive oil and turn on the stove to a medium heat.
3. Sauté the garlic and the cilantro in the pot for two minutes. The cilantro and the garlic should be coated in the olive oil, and the garlic should not burn.
4. Add the rice and sauté for two more minutes.
5. Add the water, change to high heat. Add the salt and pepper, stir. Cover the pot and bring to a boil.
6. Reduce to a low heat and cook for 20 minutes.
7. After 20 minutes, the rice should be soft and fluffy (not sticky).
8. Give the rice another stir from the bottom.
9. Serve warm.
HONEY CAKE
One of the most popular treats for Rosh Hashanah is honey cake. I like this recipe because it is moist and airy.
1 cup coffee (1 tbsp. of instant coffee mixed with one cup of boiling water or one cup of strong espresso)
1 cup of honey
1 cup of sugar
1 egg
250 grams (just over one cup) of butter (or vegetable shortening)
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
350 grams flour plus one tablespoon (separated for the nut mixture)
1 cup mixed chopped walnuts and/or raisins
Preheat the oven to 390 degrees Fahrenheit.
1. Turn the stove to a medium heat, add the butter to a small pot and soften it, but do not melt it.
2. Add honey, cooking until the butter and the honey are well blended. Remove from the stove and let the mixture cool a bit.
3. In a mixing bowl, beat together the egg and the sugar.
4. Add the cinnamon and baking soda. Blend well.
5. Add the honey and butter mixture. Mix well (no need for the blender at this point).
6. In a separate mixing bowl, mix the flour and baking powder.
7. As you keep the mixer on a medium speed, gradually add the flour mixture and coffee.
8. In a small bowl, add the nuts and/or raisins, add one tablespoon of flour and mix well. (This way, the nuts and raisins won’t sink to the bottom of the cake).
9. Turn off the mixer, and add the nuts and/or raisins and mix everything thoroughly.
10. Brush a baking pan with some butter. You can use a round pan (26 centimetres) or a square pan.
11. Pour the batter into the baking pan and bake for 50 minutes or until a wooden toothpick comes out clean and dry.
Happy Rosh Hashanah to all of you and thank you for letting me share my passion for cooking with you.
Efrat Tabi loves to cook.
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