Food is an important part of Jewish holidays, even the Yom Kippur fast day, which is preceded by a major meal and followed by a break-the-fast meal. Orthodox Union recipe expert Eileen Goltz recommends the following recipes for Rosh Hashanah, Yom Kippur pre-fast and break-fast, and Sukkot.
Eileen Goltz graduated from Le Cordon Bleu culinary school in Paris. She currently writes a kosher food column called “Slice of Life” for newspapers, magazines and web sites across the United States and Canada. Her most recent cookbook is “Perfectly Pareve.”
Honey Orange Salmon
Serves 4 as main course or 8 as appetizer
1 tsp. grated orange rind
1 cup orange juice
2 Tbs. honey
2 tsp. Dijon mustard
4 salmon steaks, 6 oz. each
2 oranges, sliced
Preheat oven to 350 degrees. In a bowl combine rind, juice, honey and mustard and mix to combine. Place the salmon in a glass baking dish and spread honey mixture over the top. Place two orange slices on each salmon steak. Bake uncovered for 15 minutes or until just cooked. Serve hot with orange honey sauce (recipe below).
Orange Honey Sauce
grated rind of 1 orange
2 to 3 Tbs. orange juice
2⁄3 cup honey
1⁄2 cup dry white wine
Combine all the ingredients in a saucepan and bring to a boil. Reduce the heat to a simmer and reduce the mixture by about 1⁄3. Serve with salmon.
Portobello and Asparagus Pasta Salad
Serves 4-6
3 cups cooked penne pasta
1 to 1 1⁄2 cups chopped fresh tomatoes
1⁄3 cup balsamic vinegar
1⁄2 cup olive oil plus 2 Tbs.
salt and pepper to taste
4 portobello mushrooms, cut into thin strips
1 lb. fresh asparagus, trimmed and chopped
1 Tbs. minced garlic
1 1⁄2 cups white wine
Place the cooked pasta and tomatoes in a large bowl and set it aside. In another bowl whisk together the vinegar, 1⁄2 cup olive oil and salt and pepper. Pour the dressing over the pasta and tomatoes in a large bowl and set aside.
In a skillet sauté the mushrooms, asparagus and garlic in the 2 Tbs. of olive oil until they are just soft, about 3 or 4 minutes. Reduce heat to low and add wine. Allow to cook until wine has cooked down and reduced to just a few tablespoons. Pour the mixture over the pasta and tomatoes and toss gently. Allow the salad to marinate for at least one hour and serve cold, or reheat.
Smoked Salmon and Dill Cheesecake
Serves 8
3 slices of rye bread, toasted and crumbled
2 Tbs. butter, melted
1 1⁄2 lbs. soft cheese with garlic and herbs (like Boursin)
3 large eggs
2 egg yolks
1 cup sour cream
1 Tbs. fresh lemon juice
1 lb. thinly sliced smoked salmon, cut crosswise into thin strips
1 Tbs. finely chopped fresh dill
1 tsp. finely grated lemon peel
Preheat oven to 350 degrees. In small bowl, combine breadcrumbs and butter; press into bottom of 9-inch springform pan with removable bottom. Bake 10-12 minutes or until lightly crisped and golden. Reduce oven temperature to 300.
In the bowl of a food processor process the cheese until very smooth, add the eggs, egg yolks, sour cream and lemon juice; beat until creamy, and gently fold in salmon, dill and lemon peel. Pour the batter into prepared pan and bake 40-50 minutes or until cheese is set in the center. Cool and then chill overnight.
To serve the smoked salmon cheesecake, remove from springboard pan and garnish with additional smoked salmon, cucumber slices and dill sprigs.
Quinoa and Roasted Vegetable Salad
Serves 4
2 beets (yellow or red)
4 tsp. oil
salt and pepper to taste
3 carrots, chopped
3 parsnips, chopped
1 cup uncooked quinoa
juice of 1 lemon
2 cups chicken or vegetable stock or water
1⁄4 tsp. dried thyme
1⁄2 small red onion, finely chopped
2 Tbs. chopped parsley
Preheat oven to 350 degrees. Rub beets all over with 1 tsp. of the oil, then season with salt and pepper. Wrap them in foil, place them on a small baking sheet and roast for about 1 hour, until beets are tender. Allow beets to cool and then peel and chop them. You can cook the carrots and parsnips at the same time the beets are cooking in the same oven.
In a bowl toss the carrots and parsnips in remaining 3 tsp. oil, season with salt and pepper and place on a rimmed baking sheet. Bake for about 50 minutes, stirring occasionally, until golden brown. Remove from oven and let cool.
Put quinoa, lemon juice, stock or water and thyme into a small pot. Bring the mixture to a boil, then lower heat to a simmer, cover and cook for 10 to 15 minutes, until quinoa is tender. Remove from heat and set aside to let cool to room temperature. Put quinoa, roasted carrots and parsnips into a large bowl and toss to combine. Add beets, onions, parsley, salt and pepper, mix well and serve.
Acorn Squash with Apples, Cranberries and Quinoa
Serves 4 (can be doubled or tripled)
1 cup white quinoa, rinsed
1 cup orange juice
2 cups apple juice or cider
1 tsp. ground cinnamon
1⁄2 tsp. ground allspice
1⁄4 tsp. ground nutmeg
1⁄2 tsp. salt
1⁄2 tsp. pepper
2 acorn squash
5 Tbs. margarine, divided
1 medium onion, diced
1 carrot, diced
1 celery rib, diced
1⁄2 cup dried cranberries
1⁄2 cup dried apples, diced
2 Tbs. maple syrup
1⁄2 cup sliced almonds, toasted
1⁄4 cup chopped fresh parsley
Toast quinoa in a dry, heavy-bottomed pot for about 3 minutes. Add the orange juice, apple juice, cinnamon, allspice, nutmeg, salt and pepper. Simmer, covered, for 25 minutes.
Meanwhile, preheat oven to 350 degrees. Cut each acorn squash in half and place cut-side down in a baking dish filled with 1⁄2 inch of water. Bake 40 minutes.
While squash bakes, melt 3 Tbs. of margarine and sauté the onion, carrot and celery over medium heat for 8 to 10 minutes. Add the sautéed vegetables to the simmering quinoa, along with the dried cranberries, apples and maple syrup. Simmer mixture for 10 more minutes and remove from heat and stir in sliced almonds and parsley.
Remove the squash from the oven. If there is any water left in the pan, pour it out. Melt remaining 2 Tbs. of margarine, turn the squash cut-side up and brush with margarine. Fill each half with 1⁄4 of the quinoa mixture and return to the oven for 10 minutes, or until the squash is tender when pierced with a fork.
Apple Tartlets
Makes 4 (can be doubled or tripled)
4 Granny Smith apples
3 Tbs. honey
1⁄2 tsp. cinnamon
1⁄3 to 1⁄2 cup water
1⁄2 tsp. grated lemon rind
3 sheets phyllo pastry
2 Tbs. oil
2 tsp. sugar
3 Tbs. sliced almonds, toasted
Preheat oven to 350 degrees. Peel and slice apples and place them in a large skillet along with the honey, cinnamon, water and lemon rind. Bring the apple mixture to a simmer over medium heat; cover and cook, stirring occasionally, until tender, about 15 minutes. Let cool.
Lay 1 sheet of phyllo on work surface, keeping remainder covered with damp tea towel; brush lightly with oil and sprinkle the top with 1 tsp. of sugar. Repeat, using all but about 1 tsp. of the oil.
Using sharp knife, cut the sheets into quarters. Gently push each square of phyllo into a large muffin cup, separating layers to ruffle the edges. Divide the apple mixture among cups; sprinkle the top with almonds and brush remaining oil over ruffled edges of phyllo. Bake until pastry is light golden, about 15 minutes. Let cool slightly on rack. Serve warm.
Chocolate and Honey Biscotti
Makes 15 cookies
3⁄4 cup honey
1⁄3 cup margarine
2 eggs
1 tsp. vanilla
2 tsp. baking soda
1⁄3 cup cocoa
1 1⁄2 cups flour
1⁄2 cup slivered almonds
1⁄2 cup semisweet chocolate chips
white chocolate, melted (optional)
Preheat oven to 400 degrees. In the bowl of an electric mixer combine the honey and margarine and mix to combine. Beat in eggs and vanilla. Mix in baking soda, cocoa and flour until just combined. By hand, stir in the almonds and chips.
On a foil-lined cookie sheet spoon dough in center to form a 9-by-5-inch loaf. Bake at 400 degrees for 18 to 20 minutes or until top springs back when lightly touched; remove from oven and cool for 15 minutes. Cut 1/2-inch slices off loaf and lay cut side up on same cookie sheet. Bake at 300 degrees for 15 minutes. Turn oven off, turn over cookies and leave in oven for another 15 minutes. Drizzle with melted white chocolate. Good to dunk in coffee.