16 Sep SPECIAL ROSH HASHANA RECIPES
POMEGRANATE BRAISED SHORT RIBS
INGREDIENTS:
5 tablespoons vegetable oil, divided
4 pounds bone-in beef short ribs,
cut into 3-inch pieces (8 to 12)
Salt and pepper
1 large yellow onion, cut into
wedges
3 cloves garlic, smashed and peeled
10 sprigs thyme
1/4 cup all-purpose flour
3 cups pomegranate juice
1 cup dry red wine, such as Merlot
1/2 cup pomegranate seeds, for
serving
DIRECTIONS:
This elegant and delicious recipe will enhance your Yom Tov table and impress all
your guests. If you can’t get short ribs at the butcher feel free to substitute with bone
in flanken.
1. Preheat oven to 275 degrees. In a large heavy pot with a tight-fitting lid, heat 2
tablespoons oil over high. Season short ribs with salt and pepper. In batches, brown
ribs on all sides. Transfer to a plate, pour off oil, and wipe loose bits out of pot.
2. Reduce heat to medium-high and add remaining 3 tablespoons oil to pot. Add
onion, garlic, and thyme. Cook, scraping up browned bits with a wooden spoon, until
onion is softened, 5 minutes. Add flour and stir to coat. Whisk in pomegranate juice
and wine and bring to a boil, stirring frequently. Return ribs to pot, cover, and
transfer to oven. 3. Bake until ribs are easily pierced with the tip of a paring knife,
about 3 hours. With a slotted spoon, carefully transfer ribs to a large platter. Strain
liquid into a fat separator, let sit briefly, and return to pot, discarding fat (or, skim off
fat with a spoon). Bring to a boil over medium-high and cook until reduced to a
sauce-like consistency, 10 minutes. Strain through a fine-mesh sieve, season with
salt and pepper, and pour over ribs. Top with pomegranate seeds.
FIG AND BALSAMIC GLAZED CHICKEN
INGREDIENTS:
chicken
3/4 cup fig
preserves
1/4 cup balsamic
vinegar
1/4 cup water
salt, pepper, garlic
and rosemary
figs
DIRECTIONS:
This amazing delicious chicken dish comes together in just a few
minutes.
Perfect for Rosh Hashanah and all your holiday entertaining.
Season chicken with salt, pepper, garlic and rosemary
Mix 3/4 cup fig preserves with 1/4 cup balsamic vinegar and 1/4 cup
water. Rub into chicken. Add some freshly cut figs
Bake in 350 degree oven uncovered for 1.5 hours.
APPLESAUCE CAKE
INGREDIENTS:
1 box yellow cake mix
1 (3.4 ounce) package instant
vanilla pudding mix
1⁄2 teaspoon ground nutmeg
(you can totally leave out if
you don’t have or don’t like
nutmeg)
1⁄2 teaspoon ground cinnamon
1 cup applesauce
1⁄4 cup vegetable oil
4 eggs
1⁄2 cup water
DIRECTIONS:
Applesauce cake – sounds weird right? But trust me – this cake is so moist
and delicious – no one needs to know that it starts with a cake mix! Easy
to make and delicious. Make it for Shabbos this week- you won’t regret it.
Preheat oven at 350 degrees F. Spray bundt pan with baking spray
In a large bowl, stir together cake mix, instant pudding mix, nutmeg, and
cinnamon. Add the applesauce, oil, eggs and water. Blend for 3 to 4
minutes using an electric mixer. Pour into prepared pan.
Bake for 50 to 55 minutes in the preheated oven, or until a toothpick
inserted in the center comes out clean.