Food — both preparing it and consuming it — is a central part of Jewish holiday traditions. Even the Yom Kippur fast day has its food-related traditions: the last meal before the 25-hour fast and the break-the-fast meal, shared with friends and family members.
The holidays, with their gatherings both celebratory and solemn, are a perfect time to try new recipes. Here are three by recipe developer Eileen Goltz that both reflect and expand on Jewish tradition. Goltz writes the kosher foods column Slice of Life. Her recent cookbook, “Perfectly Parve,” was published by Feldheim. These recipes were provided by the Orthodox Union (www.ou.org).
Honey Orange Salmon
Serves 4
1 cup orange juice
2 Tbs. honey
1 tsp. grated orange rind
2 tsp. Dijon mustard
4 6-oz. salmon steaks
2 oranges, sliced
Preheat oven to 350 degrees. In a bowl, stir together juice, honey, rind and mustard. Place the salmon steaks in a glass baking dish and cover their tops with the honey mixture. Place two orange slices on each salmon steak. Bake the salmon, uncovered, for 15 minutes or until just cooked. Serve hot with Orange Honey Sauce.
Honey Orange 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 sauce pan and bring to a boil. Reduce heat to a simmer and reduce the mixture by about 1⁄3. Serve with salmon. This salmon dish brings the sweetness of honey to your Rosh Hashanah meal.
Tuscan Chicken
Serves 4 to 6
1 Tbs. olive oil
2 to 3 lbs. boneless skinless chicken breasts
1⁄4 cup white wine
1 14-oz. can diced tomatoes with Italian herbs
1⁄4 cup chicken broth
2 tsp. minced garlic
1 can pitted black olives, drained
3 Tbs. minced fresh parsley (or 1 Tbs. dried)
2 Tbs. minced fresh basil (or 1⁄2 tsp. dried)
2 tsp. minced fresh oregano (or 1⁄2 tsp. dried oregano)
Heat oil over medium-high heat in a large skillet. Add the chicken and brown, about 3 minutes per side. Add the wine and cook until liquid is reduced by half. Add the tomatoes, chicken broth, garlic and olives. Bring the mixture to a boil, and then reduce heat to a gentle simmer and cover. Cook for about 20 minutes, until sauce is thick. Stir in parsley, basil and oregano and cook 5 minutes more. Serve over cooked white beans, pasta or rice. This chicken dish is perfect for a Rosh Hashanah meal.
Portobello and Asparagus Salad
Serves 4 to 6
3 cups cooked penne pasta
1 to 11⁄2 cups chopped fresh tomatoes
1⁄3 cup balsamic vinegar
1⁄2 cup plus 2 Tbs. olive oil
salt and pepper to taste
4 Portobello mushrooms, cut into thin strips
1 lb. fresh asparagus, trimmed and chopped
11⁄2 cups white wine
1 Tbs. minced garlic
Place the cooked pasta and tomatoes in a large bowl. 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 the large bowl and set it 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. This is an effortless stick-to-your-ribs side dish that’s great to have before a fast.