From Our Family’s Table to Yours
With a month of Yomim Tovim approaching, I’ve chosen to take a traditional approach! These recipes are my improvisations of dishes I ate growing up. You will find that they seem to have a slightly Russian twist to them, homage to my background and the foods that graced our Yom Tov table when I was raised. I hope your family and guests will enjoy these traditional dishes, many of which are throwbacks to a simpler time, and all of which are filling and easy to prepare.
Rosh Hashanah Pomegranate and Orange Salmon
This dish presents beautifully with its striking bold color and pop of crimson red. It pairs nicely with some asparagus or roasted potatoes.
1 small red onion, sliced thinly
1 skinned salmon fillet (about 2 pounds)
1/2 tsp. salt
1 medium orange, sliced thinly (navel orange is best)
1 cup pomegranate seeds
2 tbsp. extra virgin olive oil
Pre-Yom Kippur Fruit Drink
When it comes to preparing for an intense fast like Yom Kippur, nothing is more satisfying than fruit. This drink is packed with antioxidants and will keep you hydrated so you can focus on your davening.
½ cup sugar
1 apple cored, peeled and cut into cubes
Handful of dried apricot
Handful of dried plums
½ cup white raisins
1 stick cinnamon (or 1 teaspoon cinnamon powder)
12 cups boiling water
Borsht Soup with Flanken
Besides for good company, nothing warms the sukkah better than a bowl of hot soup. Borsht is a staple in many Eastern European homes, especially Ukrainian, but it can now grace your American sukkah. Enjoy this hearty soup recipe on those cold sukkah nights.
8 medium dark red young beets
4 yellow onions
2 cloves garlic, minced
2 quarts chicken broth (if you don’t have, use water)
2 lb. fat brisket of beef, chuck meat, or flanken
2 tbsp. dark brown sugar
Juice of 2 lemons
Salt and pepper, to taste
What to do with all the leftover esrogim after the chag? Sure, you can boil them for hours and make esrog jelly, but this cake is much easier and makes a delicious dessert.
Juice of 1 lime, or 2 tbsp. lime juice
1 tbsp. lemon juice
1 ½ cups sugar
1 tsp. vanilla sugar
¼ tsp. salt
½ cup oil
1-3 tbsp. orange juice
1 cup confectioners’ sugar
1 tsp. vanilla
Reserved esrog juice mixture
Tomato Wine Chicken
This recipe is great because you can prepare it on the stovetop before the meal if you have not left your oven on for Yom Tov. The aroma of garlic and tomatoes infused with wine will draw everyone to the table.
2 to 2 1/2 lb. pieces of chicken (thighs, legs, or quarters)
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 cup extra virgin olive oil
1 cup onion, chopped
1 clove garlic, minced
1/2 cup chicken stock
1 bay leaf
1 can diced tomatoes
1/2 cup dry white wine or red
Zesty Bean Salad
We get it – you’re busy cooking and hosting. The last thing you have time for is dealing with picky eaters. This easy and quick salad is not only healthy but a crowd pleaser. The best part is that it’s so simple, the kids can even make it by themselves.
1 16 oz. can black beans, rinsed
1 16 oz. can cannellini beans, rinsed
½ red onion, chopped fine
½ cup cherry tomatoes, quartered
2 tbsp. olive oil
1 tbsp. red wine vinegar
Juice of 1 lemon
1 tsp. lemon zest
¼ cup flat leaf parsley, chopped fine
Salt and pepper to taste
Combine all ingredients in a large bowl and refrigerate.
Torah Scroll Cookies
These cookies will be a hit with the kids!
2 sticks margarine
2 cups sugar
1 tsp. vanilla extract
1 tsp. baking powder
½ tsp. salt
This dish is light, tender, chewy, and easier on the stomach than meat or chicken. Best served in a steaming bowl of soup, but they are also delicious fried as an appetizer.
2 cups flour
1 tbsp. water
1/2 tsp. Kosher salt
1 cup minced onions
3 tbsp. margarine or chicken fat
1 1/2 cups cooked kasha
1/4 tsp. freshly ground pepper
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