Rosh Hashana recipes from celebrity chefs
Spice up your holiday meal with some unique twists on traditional favorites from Bobby Flay, Wolfgang Puck, Michael Symon, and more
Hosting a large family dinner can be a little daunting, so why not have a little fun in the kitchen?
Shalom Life has gathered a few delicious holiday recipes from some of today’s best chefs. This year, be a little adventurous by putting a gourmet spin on your Bubbie’s traditional recipes.
From Bobby Flay’s matzo ball soup to Michael Symon’s brisket, you’ll be finding excuses to invite loved ones over for Rosh Hashana
well after the holiday season.
(Courtesy of FoodNetwork.com)
- 1 head (about 2 1/2 pounds) green cabbage
- 1/2 cup matzo meal
- 1 tablespoon olive oil
- 1/2 medium (5 ounces) onion, minced
- 2 pounds whitefish fillets, such as pike, carp, or whitefish, cut into chunks
- 3 eggs, separated
- 1/2 cup chopped Italian parsley
- 2 tablespoons (6 or 7 sprigs) chopped fresh tarragon leaves
- 2 to 3 teaspoons salt
- 1/2 teaspoon freshly ground white pepper
- Cayenne pepper, to taste
- 1 quart fish stock
- 1 medium carrot, peeled and cut into julienne
- 1 medium leek, white part only, cut into julienne
- Homemade Horseradish, recipe follows
- Preheat the oven to 375 degrees F (190 C).
- Blanch the head of cabbage in boiling salted water, about 5 minutes, then place in a basin of cold water. Remove the whole leaves and cut away the tough core. As you peel off the outer leaves, you may have to return the head of cabbage to the boiling water to soften the inner leaves. Dry on a clean towel and reserve.
- Place the matzo meal in a small bowl. Cover with 1 cup of stock and let soak until needed.
- In a small skillet, heat the olive oil. Over medium heat, sauté the onion until wilted, 4 to 5 minutes. Do not brown. Cool.
- In a wooden bowl or on a chopping board, chop the fish fine with a chopper or large knife. Add the matzo meal with the stock, the cooled onions, 3 egg yolks, the chopped parsley and tarragon, 2 teaspoons of salt, white pepper, and cayenne, and continue to chop until well combined. In a clean, medium bowl, whisk the egg white until firm but not stiff. Stir a little into the fish mixture, then, quickly but gently, and fold in the remaining whites. To test for flavor, bring a little fish stock to a simmer, add a small ball of the fish mixture and cook for about 5 minutes. Taste and correct seasoning.
- Heat the remaining fish stock and spoon a little into an 11 by 17-inch baking pan. Divide the fish mixture into 12 portions, about 4 ounces each, and enclose each portion in 1 or 2 cabbage leaves. You will find that when the leaves get smaller, you will have to use 2 leaves to wrap the fish. As each package is formed, place in the prepared baking pan, seam-side down. This size pan holds the 12 packages comfortably. Pour the remaining stock over the fish and top with the julienned carrots and leeks. Cover the pan with foil and bake for 30 minutes. Let cool in the stock and refrigerate until needed.
Presentation: Place 1 package of fish on each of 12 plates, garnishing with some of the julienned carrots and leeks. Serve with homemade horseradish, white or red.*
*To make white horseradish, finely grate peeled fresh horseradish into a small bowl, cover with plastic wrap, and refrigerate until needed.
*To make red horseradish, boil 1/2 pound red beets until tender. Peel and then finely grate into a medium bowl. Add about 1/2 cup grated horseradish, or to taste, and combine thoroughly. Refrigerate, covered, until needed.
Total time: 3 hours 20 minutes
Prep: 50 minutes
Inactive: 2 hours
Cook: 30 minutes
Yield: 12 servings
(Courtesy of ‘Throwdown With Bobby Flay’, FoodNetwork.com)
- 6 tablespoons chicken fat
- 3 tablespoons finely chopped chives
- 4 large eggs
- 1/4 cup finely chopped fresh dill
- 2 tablespoons seltzer water
- 1 teaspoon sugar
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
- 1 cup unsalted matzo meal
- 2 large yellow onions, quartered
- 3 carrots, cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 2 bay leaves
- 1 teaspoon white peppercorns
- 1 small bunch parsley
- 10 sprigs fresh thyme
- 1 (3-pound) chicken
- 3 lbs chicken bones, neck included
- 2 jalapeno peppers, roasted and slit
- Salt and freshly ground black pepper
- Chopped fresh dill leaves
For the matzo balls:
- Heat the chicken fat over medium heat in a small pan. Add the chives and cook for 30 seconds. Set aside to cool slightly.
- In a large bowl, add the eggs, dill, seltzer, sugar, and salt and pepper and whisk until combined. Add the matzo meal and the chicken fat/chive mixture and stir to combine. Cover well and refrigerate for at least 8 hours and up to 24 hours.
- Bring a large pot of salted water to a boil over medium heat. Form the matzo mixture into 8 equal size balls, about 1 3/4 ounces each, add to the water, reduce the heat to simmer, cover and cook until very tender, about 1 hour and 20 minutes.
- Remove with a slotted spoon to the pot with the chicken stock and cook for 5 minutes before serving. Ladle the soup into individual bowls and serve.
For the chicken stock:
- Combine all ingredients in a large stockpot and add enough cold water to cover by 2-inches. Bring to a boil, over medium heat, then reduce the heat to low and simmer, skimming the scum from the stock with a ladle, every 15 minutes, for 3 hours. Strain into a large bowl and discard the solids.
- Transfer to a large saucepan and cook until reduced by half. Add the roasted jalapenos for the last 10 minutes or of simmering, then remove. Season with salt, pepper and freshly chopped dill.
Yield: 8 servings
(Courtesy of Joan Nathan, FoodNetwork.com)
- 12 tablespoons schmaltz (rendered chicken fat)
- 6 Cornish (game) hens, halved,
- Salt, to taste
- Freshly ground pepper, to taste
- 4 teaspoons ground cinnamon
- 4 cups chopped yellow onions
- 1 teaspoon cloves
- 3 cups canned diced plum tomatoes, with the juices reserved
- 3 1/2 cups dried apricots, soaked in hot water for 1 hour and drained
- 2 cups chicken stock or water
- 1/3 cup brown sugar
- Heat 6 tablespoons schmaltz or peanut oil in a large saucepan. Sprinkle the hens with salt, pepper and 1 teaspoon cinnamon and brown.
- In another saucepan heat the remaining chicken fat or peanut oil, add the onions and cook over low heat 5 minutes, or until the onions are transparent.
- Add the remaining 3 teaspoons cinnamon and cloves and cook for about 3 more minutes, stirring occasionally.
- Add about 1/2 cup reserved tomato liquid. Puree half the soaked apricots in a food processor or blender, and coarsely chop the rest.
- Add the pureed apricots, the diced tomatoes and 1 cup chicken stock to the onion mixture. Simmer, uncovered, 5 minutes.
- Puree 2 cups of the onion mixture. Return to the pan, add the remaining apricots, brown sugar and chicken stock and add enough liquid to make a medium-thick sauce.
- In a large casserole place half the sauce. Add hens and cover with remaining sauce.
- Bake the poultry, covered, in a 350 degree F (175 C) preheated oven until done, about 30 to 40 minutes.
Total time: 1 hour 20 minutes
Prep: 40 minutes
Cook: 40 minutes
Yield: 12 servings
(Courtesy of ‘Dinner: Impossible’, FoodNetwork.com)
- 1/4 cup pure olive oil
- 6 pounds brisket
- Salt and freshly ground black pepper
- 2 celery ribs, coarsely chopped
- 1 carrot, coarsely chopped
- 1 large onion, coarsely chopped
- 1 Fresno chile, halved
- 1/2 cup tomato paste
- 5 thyme sprigs
- 3 anchovy fillets, chopped
- 1 bay leaf
- 1 head garlic
- 4 cups chicken stock
- 2 cups dry red wine
- 1/3 cup red wine vinegar
- Preheat the oven to 325 degrees F (165 C).
- In a large enameled cast iron casserole, heat 2 tablespoons of the olive oil. Season the brisket with salt and pepper. Add half of the brisket to the casserole and cook over medium-high heat, turning on all sides until browned, about 6 minutes. 3. Transfer the brisket to a plate. Repeat with the remaining oil and remaining brisket. 4. Add the celery, carrot, onion, and chile to the casserole and cook over medium heat until softened, about 7 minutes. Add the tomato paste and cook, stirring frequently, until glossy, about 2 minutes. Add the thyme sprigs, anchovies, bay leaf, and garlic and cook for 2 minutes, stirring frequently.
- Add the stock, wine, and vinegar and bring to a boil. Return the brisket to the casserole, cover and braise for 1 hour. Drop the heat to 225 degrees F (110 C) and cook 4 more hours or until meat is tender.
Total time: 5 hours 45 minutes
Prep: 15 minutes
Cook: 5 hours 30 minutes
Yield: 10 servings
(Courtesy of ‘The Essence of Emeril’, FoodNetwork.com)
- 1 cup water
- 1 cup sugar
- 1 cup fresh lemon juice
- 1 tablespoon lemon zest
- Bring the water and sugar to a boil in a small saucepan, remove from the heat, and cool.
- Combine the syrup with the lemon and zest and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions.
- After the sorbet is made, transfer to an airtight container. Cover tightly and freeze until ready to serve.
Yield: About 2 cups
(Courtesy of Corey Schreiber, Wildwood Restaurant (Portland, OR), FoodNetwork.com)
This dish is well suited to apples with high moisture content, such as Jonagold, Braeburn and Gala; they soften nicely and produce a full-flavored juice that can be spooned over the top of the apples when served.
- 3 1/2 cups apple cider
- 1/2 cup packed brown sugar, plus 2 tablespoons
- 1/3 cup honey (preferably 100 percent raw honey from a small producer)
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Pinch freshly ground pepper
- 6 unpeeled Braeburn, Golden Delicious or McIntosh apples, halved and cored with a melon baller
- 1/2 cup golden raisins or currants
- 1/2 cup dried apricots, julienned
- 6 whole cloves
- 2 or 3 star anise pods
- 2 to 3 cinnamon sticks, optional
- 1/4 cup apple brandy
- In a medium saucepan, combine the apple cider, brown sugar, honey, cinnamon, salt, and pepper. Bring to a boil, reduce heat, and simmer for about 25 minutes or so, or until mixture is syrupy and reduced to about 2 2/3 cups.
- Preheat the oven to 350 degrees F (175 C). Put the apples, cut side down, in a 12-inch baking pan. Distribute the raisins, apricots, cloves, star anise, and cinnamon sticks, if using, over the apples. Pour the hot syrup over the apples. Cover the pan with aluminum foil.
- Bake 25 to 30 minutes, or until the apples are almost tender when pierced with the tip of a sharp knife. Remove from the oven, turn the apples over, add the brandy. Baste apples with the apple cider and apple brandy many times, allowing the apples to absorb the flavor. Let the pan stand, covered, for 15 minutes. Serve baked apples with the liquid and dried fruits spooned over them in a bowl. Served with whipped heavy cream or ice cream and a sprinkle of powdered sugar
Total time: 1 hour 20 minutes
Prep: 10 minutes
Inactive: 15 minutes
Cook: 55 minutes
Yield: 6 servings
Reprinted with permission from Shalom Life