Rosh Hashanah Dishes For the Whole Year!

By Bobby Klubeck

LOS ANGELES — The following recipes are ones I love to use during the Rosh Hashanah holiday, but also can be cooked any day of the year, together or separately. While a little more complicated than usual, they definitely will elicit a “Yummy” from all around the table!

Farfaleh

Ingredients

12 ounce (2 to 21/2 cups, depending on the size) farfel

1 stick unsalted margarine t2 Cups white onion, chopped

12 ounce mushrooms, sliced

2 teaspoon kosher salt plus more to taste

½ teaspoon coarse black pepper

1 large egg (optional)

1/4 cup soup stock, chicken or vegetable (optional)

1 tablespoon unsalted margarine

Bring a large pot of salted water (4 quarts water with 1 tablespoon kosher salt) to a boil. Add the toasted farfel and cook until tender, about 10 minutes. Drain, but do not rinse.

Directions:

Bring a large pot of salted water (4 quarts water with 1 tablespoon kosher salt) to a boil. Add the toasted farfel and cook until tender, about 10 minutes. Drain, but do not rinse.

In a large saucepan, heat the margarine.

Add the onions and saute until translucent, 7 to 8 minutes.

Add the mushrooms, salt and pepper and continue cooking, stirring often, until the mushrooms have given off most of their water and the mushrooms and onions are soft, about 30 minutes.

Stir the farfel into the sauteed mushrooms and onions adjust the seasoning with salt and pepper.

stir soup broth in to mixture.

Cook until tender and soup is dissolved into the farfle.

Bobby farfalle5.jpg

Roast Chicken or Capon

Ingredients:

1 Whole chicken or Capon, about 4 lbs.

1 Tablespoon olive oil

Salt and Pepper to taste

12 (about) small red potatoes

1 small package cut up, peeled carrots

1 medium white onion, sliced thin

2 stalks celery, cut into chunks

½ Cup chicken broth

½ Cup white wine

2 Large cloves garlic

Directions:

Preheat oven to 350 degrees.

Pat chicken with wet paper towels.

Rub chicken with olive oil, garlic cloves and seasoning.

Place chicken into roasting pan surrounded by vegetables.

Sprinkle seasoning over vegetables.

Cover chicken with tin foil.

Roast chicken for 90 minutes, basting if necessary.

Remove foil and cook for another 20 minutes.

Toffee Bars

Ingredients:

½ Cup blanched, slivered almonds

1 Cup parve unsalted margarine

1 Cup dark brown sugar

1 teaspoon vanilla

1 egg yolk

2 cups all-purpose unbleached flour

¼ teaspoon salt

½ Cup finely chopped untoasted almonds

6 oz. parve chocolate chips

Directions:

Preheat oven to 350 degrees.

Grease or spray a 9 x 13 inch pan.

Toast ½ cup blanched slivered almonds for 8 minutes, or lightly browned.

Remove from oven and cool.

Mix margarine, brown sugar, vanilla and egg yolk until fluffy.

Add flour, salt and 1/3 cup untoasted chopped almonds.

Press into greased pan.

Bake about 25 minutes or until lightly browned.

Remove from oven and immediately sprinkle with chocolate chips.

Let melt and spread over cookie base.

Cover with toasted almonds.

Cool and cut into bars.

Bobby toffee-squares.jpg

A happy, healthy and safe Rosh Hashanah from all of us at Blazer Media Group!

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