Some people take great pride and pleasure in planning their Rosh Hashanah menus for weeks or even months in advance, chugging away at kugels and cakes and soup to put in the freezer. I know my grandmother and Aunt Ruth did their High Holy Days cooking all summer so they would be “ready.”
But not everyone cooks for 20 people or enjoys the toil and preparation of holiday cooking for weeks on end. And for those people, this simple menu is for you.
Traditional Jewish New Year flavors of apple and pomegranate can show up in unexpected places — like sangria, which you can make ahead and chill until ready to serve. Even a simple roast chicken becomes special with an apricot-mustard makeover and crispy roast potatoes.
You can keep it simple while serving up a sweet, delicious and deceptively impressive spread for family and friends.
Sheet Pan Apricot Dijon Chicken with Brussels Sprouts and Potatoes
1 whole chicken
1 lb. small red or Yukon gold potatoes, halved
1 pint (about 2 cups) Brussels sprouts, trimmed and halved
¼ cup apricot jam
2 Tbs. Dijon mustard
1 Tbs. brown sugar
2 Tbs. olive oil
2 Tbs. orange juice
¼ tsp. salt
¼ tsp. black pepper
6 garlic cloves, unpeeled
Preheat oven to 400 degrees. Cut chicken along the backside, removing spine. Flatten and lay on top of sheet pan.
In a small bowl, mix together apricot jam, mustard, brown sugar, olive oil, orange juice, salt and pepper. Spread about three-quarters of the seasoning mixture on top of and under the skin of the chicken; reserve one quarter.
Spread potatoes on one side of the pan, Brussels sprouts on the other. Drizzle potatoes and sprouts with olive oil, salt and pepper. Add whole garlic cloves to the tray, alongside the potatoes and Brussels sprouts. After 30 minutes, check on Brussels sprouts and, if caramelized to your liking, remove and set aside. Toss potatoes to ensure even cooking and place back into oven for another 25-30 minutes.
Remove from oven and spread remaining seasoning on top of chicken. Cut chicken into quarters and serve immediately.
Puff Pastry Baked Apples
2 sheets puff pastry
4 Gala apples
½ cup brown sugar
¼ cup margarine or butter
½ tsp. cinnamon
¼ tsp. ginger
Pinch fresh nutmeg
Pinch fresh ground cloves
¼ tsp. salt
¼ cup raisins
1 egg, beaten
Sanding sugar (optional)
Take puff pastry out of freezer and allow to sit at room temperature 30 minutes. Preheat oven to 375 degrees. In a medium bowl, mix together margarine (or butter), brown sugar, cinnamon, ginger, nutmeg, clove and salt. Add in raisins and mix. Peel and core each apple, leaving apple intact but with a cavity for stuffing. Stuff sugar-margarine mixture inside each apple.
Cut each sheet of puff pastry in 2 pieces (there should be 4 pieces total). With a rolling pin, roll each rectangle piece gently, stretching puff pastry so it is slightly larger.
Place each stuffed apple in middle of puff pastry. Fold puff pastry up and over apple until completely covered, trimming excess pieces. (Optional: Using extra puff pastry, carve decorative small leaves to place on top.) Paint top with egg wash (and sanding sugar if desired). Place apples on greased sheet pan. Bake at 375 degrees for 28-32 minutes.
Apple Pomegranate Sangria
1 bottle white wine, such as sauvignon blanc, pinot grigio (or moscato if you like very sweet)
1 cup pomegranate juice
4 oz. vodka (optional)
1 lemon, sliced
1 apple, cored and sliced
1½ cups ginger ale or club soda
Place sliced apple and lemons in a sealable container. Add ½ cup pomegranate juice, ½ cup wine and vodka (optional). Allow to sit overnight in the fridge.
When ready to serve, place fruit and liquid in a large carafe. Add remaining wine and pomegranate juice. Top with ginger ale or club soda to your liking. Serve chilled or with ice.