NEW YEAR NEW FLAVORS

New Year

A new year calls for new flavor combinations! There’s something exciting about Rosh Hashanah cooking. In these recipes, sweet meets savory. They are super easy to put together and can be made ahead of time, too. Happy cooking and Shana Tova!

SILAN GLAZED MIAMI RIBS

Similar to honey, silan is a silky, all-natural syrup made from dates. It perfectly complements the bold spices in this recipe!

1lb Miami ribs (Miami ribs are beef short ribs (flanken) that have been sliced into thin strips across the bone by the butcher. They’re about 1/2-inch thick)

1/2 tsp. garlic powder 

¼ tsp. smoked paprika 

1/4 tsp. dry oregano

1/8 tsp. cayenne pepper (optional)

2 tsp. oil 

2 tbs. silan, or honey

1/2 tsp. salt 

1. In a mixing bowl, combine the spices and the oil until they form a paste. Toss the ribs with the spices until coated.

2. Heat a heavy- duty grill pan over high heat. Place the ribs on the hot pan and cook for 1-2 minutes per side. This can be done on an outdoor grill as well. Serve hot.

CHILI HONEY CHICKEN MEATBALLS

These meatballs are as easy to make as they are to devour. They are roasted in the oven until juicy, then coated in an Asian-inspired honey sauce – with a kick!

1 1/2 lbs. ground chicken 

1 egg

1/2 cup breadcrumbs

2 tbs. oil

4 tbs. water 

1/2 tsp. paprika 

1/2 tsp. garlic powder 

1 tsp. salt 

1/4 tsp. baking soda 

For the sauce:

1/4 cup oil

1 1/2 cups sweet and sour duck sauce

1/4 cup honey

3-5 garlic cloves, minced

1/2 tsp. salt 

1 tsp. paprika 

1/2 tsp. red pepper flakes (optional)

scallions and sesame seeds for garnish

1. In a bowl, combine the breadcrumbs, oil, water, egg, and seasonings. Add in the ground chicken and mix until just combined.

2. Use oiled hands to form ping pong-sized meatballs, then place on a parchment paper lined baking tray and bake on 400 degrees for 20 minutes.

3. Meanwhile, sauté the garlic in a nonstick pan for 30 seconds. Once fragrant, add the rest of the sauce ingredients and simmer on medium low heat for 15 – 20 minutes until the sauce has darkened in color and thickened. Add the meatballs to the sauce and serve with rice. 

HOMEMADE POMEGRANATE MOLASSES

Pomegranate molasses is a sweet and tangy syrup made of, yep, you guessed it: pomegranates! This delicious syrup goes beautifully in roasts, dressings, even on desserts. Make a jar of this stuff and store it in the fridge in an airtight container for up to two months.

4 cups pomegranate juice

1/3 cup sugar

1/2 lemon, juiced

Pinch of salt

1. Bring the ingredients to a boil, then reduce the flame to medium low and simmer for 40 – 45 minutes, stirring occasionally. Once the syrup coats the back of a spoon, shut the flame and allow to cool completely before storing.