Your Rosh Hashanah Menu

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 Your Rosh
Hashanah Menu

1 | Chocolate Cranberry Challah Rolls with Citrus Sugar ..... 3

2 | Pomegranate and Honey Glazed Chicken ....................... 7

If you find yourself 3 | Apple Kugel Crumble Cake ............................................. 11
scrambling to put
together your High 4 | Sephardic Jeweled Rosh Hashanah Rice ...................... 14
Holiday meals every
5 | Braised Leeks with Thyme and Pomegranate ............... 18
year, or perhaps just
want to try some new 6 | Apple and Honey Pie Pops ............................................. 21
recipes for the new
year, let us be
your guide.
Happy cooking and
shanah tovah!

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 1 Chocolate Cranberry Challah Rolls
with Citrus Sugar

This High Holiday season, bake a challah that’s simple, sophisticated and maybe just a little
fancy all at the same time.

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 1 | Chocolate Cranberry Challah Rolls with Citrus Sugar

For the challah: • ½ cup dark or semi sweet chocolate

• 1 1/4 cups lukewarm water chips

• 1 ½ Tbsp. dry yeast • 1/2 cup dried cranberries

• 1 tsp. sugar
For the topping:
Ingredients • 4 ½ - 5 cups all purpose
unbleached flour • 2 egg yolks + 1 tsp. water
• ½ Tbsp. salt • ½ cup sanding sugar
• ¼ cup vegetable oil • ½ Tbsp. orange zest
• ½ cup sugar
• 1 tsp. vanilla
• 1 tsp. cinnamon
• ¼ tsp. nutmeg
• 2 eggs

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 1 | Chocolate Cranberry Challah Rolls with Citrus Sugar

1 In a small bowl, place yeast, 1 tsp. sugar and lukewarm water. Allow to sit
around 10 minutes, until it becomes foamy on top.
2 In a large bowl or stand mixer fitted with the whisk attachment, mix together 1
½ cups flour, salt, sugar, vanilla, cinnamon and nutmeg. After the water-yeast
mixture has become foamy, add to flour mixture along with oil. Mix thoroughly.
Directions (1/2)
3 Add another cup of flour and eggs and mix until smooth. Switch to the dough
hook attachment if you are using a stand mixer.
4 Add another 1-1 ½ cups of flour, mixing thoroughly and then remove from
bowl and place on a floured surface. Knead remaining ½ cup flour into dough,
continuing to knead for around 5 minutes. Try not to add too much flour – the
less flour you add, the lighter the challah.
5 Place dough in a greased bowl and cover with damp towel. Allow to rise 3-4
hours, punching down at least once if possible.
6 Preheat oven to 350 degrees.

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 1 | Chocolate Cranberry Challah Rolls with Citrus Sugar

7 Combine ½ cup sanding sugar and ½ Tbsp. fresh orange zest in a small bowl.
Set aside.
8 Braid challah into desired shape. Allow challah to rise another 45-60 minutes, or
until you can see the size has grown and challah seems light.

Directions (2/2) 9 In a small bowl beat 2 egg yolks with 1 tsp. water.
10 Brush egg wash liberally over challah. Sprinkle citrus sugar on top.
11 If making one large challah, bake around 28-30 minutes; if making two smaller
challahs, bake 24-26 minutes. If making rolls, bake 20-22 minutes or until
golden on top.

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 2
Pomegranate and Honey Glazed Chicken

By combining the tart flavors of pomegranates with honey, the sweetness

balances the tang in this main course for Rosh Hashanah.

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 2 | Pomegranate and Honey Glazed Chicken

• 1 4 lb chicken cut in 1/8ths (breasts • 1/8 tsp. allspice

cut in half if large) • ½ tsp. turmeric
• 4 Tbsp. canola oil (separated: 2 Tbsp. • Salt and pepper to taste
for simmering sauce and 2 Tbsp. for
browning the chicken)
Ingredients • 1 large onion, chopped For the garnish:

• 3 cloves garlic, minced • 2 Tbsp. parsley

• ½ cup pomegranate molasses • 2 Tbsp. pomegranate seeds

• ½ cup sweetened pomegranate

juice
• ½ cup honey
• 2 cups vegetable or chicken broth
• 1 tsp. cumin
• ½ tsp. powdered ginger

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 2 | Pomegranate and Honey Glazed Chicken

1 Heat 2 Tbsp. canola oil in a large pan (you’ll need a lid for later).
2 Sauté chopped onion until soft and translucent. Add minced garlic and saute for
2-3 minutes (do not brown).
Add pomegranate molasses, juice, honey, broth and spices.
Directions (1/2) 3 Stir and bring to boil. Reduce to an active simmer, and cook uncovered, for
about 20 minutes or until sauce is reduced by about ½ the volume and slightly
thickened.
4 Taste sauce and adjust seasoning. Too tart? Add 1-2 Tbsp. honey. Want more
kick? Crack more black pepper.
5 Remove sauce from heat and pour into bowl. Set aside.
6 Wash pan.
7 Rinse chicken parts, pat dry, season with salt and pepper.

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 2 | Pomegranate and Honey Glazed Chicken

8 Heat remaining 2 Tbsp. of oil in pan and place chicken parts skin side down.
Brown on one side and flip to second side. Do not crowd chicken in the pan
as this causes chicken to steam rather than brown.
9 Lower heat, pour prepared simmer sauce over the chicken. Cover pan
and simmer on low for 35-40 minutes.
Directions (2/2)
10 Remove from pan and platter, garnishing with chopped parsley and
pomegranate seeds.

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 3
Apple Kugel Crumble Cake

This Rosh Hashanah side dish brings together the goodness of a fall apple
crumble, with the tradition of a noodle kugel.

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 3 | Apple Kugel Crumble Cake

For the kugel: For the topping:

• 1 12 ounce package wide • 3/4 cup flour
egg noodles • 1 cup old fashioned oats
• 8 large eggs • ½ cup brown sugar
• 1 ½ tsp. cinnamon
Ingredients • ½ tsp. cinnamon
• 1/2 tsp. nutmeg • 1/4 tsp. nutmeg
• 2 tsp. vanilla • ½ cup margarine or butter, chilled
• ½ tsp. salt and cut into pieces
• ½ cup + 2 Tbsp. brown sugar • 1/4 tsp. salt
• 3 medium apples, peeled
and sliced thin

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 3 | Apple Kugel Crumble Cake

1 Preheat oven to 350 degrees. Grease a 9-inch springform pan or Pyrex dish for
baking. If using a springform pan, cover bottom in foil and place on a flat baking
sheet to avoid spills.
2 Bring a large pot of water to boil. Cook noodles around 8-10 minutes. Drain and
set aside.
Directions
3 In a large bowl whisk together eggs, cinnamon, nutmeg, vanilla, salt and brown
sugar. Add sliced apples and mix gently until coated completely.
4 In a separate bowl, mix the flour, oats, brown sugar, cinnamon, nutmeg and
salt. Add the margarine or butter and using a pastry cutter or two knives, cut
into the dry mixture until even, coarse crumbs form.
5 When noodles have been drained, add to egg mixture and mix gently until
coated completely. Pour mixture into prepared baking pan. Sprinkle crumb
mixture evenly on top of noodles.
6 Bake for 40-45 minutes, until noodles have set and crumb topping starts to
brown. Serve warm or room temperature.

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 4
Sephardic Jeweled Rosh Hashanah Rice

A sweet Rosh Hashanah rice inspired by Syrian Lebanese flavors.

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 4 | sePhardiC Jeweled rosh hashanah riCe

• 1 ½ tsp. salt • 1/4 cups pistachios or pumpkin seeds

• 1 tsp. sweet paprika • 1 cup long grain rice
• ½ tsp. turmeric • 1 cup water
• 1/4 tsp. cumin • 1 ½ tsp. fresh lemon or
orange zest
Ingredients • 1/8 tsp. black pepper
• 4 Tbsp. extra virgin olive oil divided, • 1 cup pomegranate seeds
plus 1 tsp.
• 2 medium size onions, diced small
• 10 dried apricots, quartered
• 6 dried figs, quartered
• 1/4 cup dried cherries

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 4 | Sephardic Jeweled Rosh Hashanah Rice

1 Combine salt, sweet paprika, turmeric, cumin and black pepper in a small bowl.
Set aside.
2 Heat 2 tablespoons of olive oil in a deep, non stick skillet with a lid. Add rice
and spices and stir well.

Directions (1/2) 3 Cook over medium heat for about 3-4 minutes, stirring constantly and making
sure the rice gets well coated with the oil and the spices.
4 Add 1 cup of water. Bring to a boil, cover and reduce heat to low. Cook for 20
minutes, remove from heat and let it sit for 15 minutes covered.
5 In the meantime, heat the remaining 2 tablespoons of olive oil in a non stick
skillet.
6 Add onions and cook over medium heat for about 20 minutes stirring frequently,
adding water 1 tablespoon at a time if necessary, to prevent from burning.

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 4 | Sephardic Jeweled Rosh Hashanah Rice

7 Transfer onions to a plate and in the same skillet,

heat 1 teaspoon of olive oil. Add dried fruit and
pistachios or pumpkin seeds and cook over
medium low for 2-3 minutes, stirring frequently.
8 Once the rice is ready, fluff it with a fork, add
Directions (2/2) onions, dried fruit, pistachios and lemon or
orange zest and toss well.
9 Right before serving sprinkle pomegranate seeds
on the rice.

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 5 Braised Leeks with Thyme
and Pomegranate

A simple, symbolic and delicious Rosh Hashanah side dish.

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 5 | braised leeks with thyme and Pomegranate

• 6 medium leeks, white and light

green parts only
• 15 small sprigs of fresh thyme
• 1/4 cup olive oil
• 1 Tbsp. dry white wine
Ingredients
• 2 Tbsp. pomegranate juice
• Kosher salt
• 1/4 cup pomegranate seeds

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 5 | Braised Leeks with Thyme and Pomegranate

1 Pre-heat oven to 375 degrees.

2 Cut leeks lengthwise down the middle.
3 Arrange the leek halves cut side down in a snug single layer in a shallow 8-inch
square baking dish. Nestle the thyme sprigs among the leeks. In a small bowl,
Directions mix the olive oil, wine, and pomegranate juice and drizzle over the leeks.
Sprinkle evenly with 1/2 tsp. salt.
4 Cover the baking dish tightly with aluminum foil.
5 Braise the leeks in the oven until completely tender and easy to pierce with a
fork, about 45 minutes. Uncover the dish and continue to braise until the leeks
are caramelized, about 15 minutes more.
6 Serve the leeks warm or at room temperature. When ready to serve, spread
the fresh pomegranate seeds over the leeks.

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 6
Apple and Honey Pie Pops

You only need a few simple ingredients to wind up with something truly delicious
– and a little different for your Rosh Hashanah dessert.

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 6 | Apple and Honey Pie Pops

• 2 Granny Smith apples, peeled and Special equipment:

diced • 2-3” cookie cutter (or drinking glass)
• 2 Tbsp. sugar • Lollipop sticks
• 2 Tbsp. honey
• ¼ tsp. cinnamon
Ingredients
• ¼ tsp. salt
• 1 package (2 crusts) refrigerated pie
crusts, set out at room temperature
for 15 minutes
• 1 egg, beaten with 1 Tbsp. water
• Raw or “sanding” sugar, for
sprinkling

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 6 | Apple and Honey Pie Pops

1 In a medium pan combine the apples, sugar, honey, cinnamon and salt. Bring to
a simmer and cook over low heat for about 10 minutes, or until the apples have
softened and the juices have thickened. Remove from heat and let cool.
2 Pre-heat oven to 400 degrees; line two baking sheets with parchment paper. Unroll
one pie crust on a work surface. Use your cutter to make as many circles as you can;
Directions place on your prepared baking sheets. Put a lollipop stick in the center of each circle,
pressing down lightly to secure. Place a teaspoon of cooled filling on each circle.
Use a pastry brush to brush a bit of the beaten egg around the edge of each circle.
3 Unroll the second pie crust and cut out an equal number of circles to the first crust –
place atop the filled crusts and press lightly to seal. Crimp the edges with a fork, and
make a few small incisions in the center to allow steam to escape. Brush tops with
the egg and sprinkle with the raw sugar (pops may be frozen at this point – reheat
directly from the freezer, adjusting baking time by a few extra minutes).
4 Bake pops for 20 minutes; transfer trays to wire racks to cool completely. Serve
warm or at room temperature (pops may be kept tightly sealed, at room temperature,
for 3-5 days).

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 Shanah Tovah!
Want to learn more about Rosh Hashanah and the other
upcoming Jewish holidays? Visit MyJewishLearning.com to
discover everything you need to know about holiday customs,
traditions, foods, prayers, and more.

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