Maqrūt (Fried Diamonds with Dates and Walnuts)
2 hours 30 minutes
This is another type of fried honey pastry common to Jews and Muslims from Morocco.
2 1⁄2 cups medium semolina
1⁄2 tsp. salt
1⁄3 cup melted butter
5 oz dates (or date paste)
3 Tbsp. of orange blossom water
1⁄2 tsp. ground cinnamon
6 Tbsp. neutral oil
1 Tbsp. walnuts, finely chopped
1⁄2 cup water with 1 tsp. orange blossom water
neutral oil
1 cup honey (with 1 tsp. orange blossom water optional)
toasted sesame seeds to decorate
Apple Cinnamon Muffins
These light, fluffy muffins make for a tasty breakfast or dessert. They're perfect for your Rosh HaShanah celebration or any old time.
3 ½ cups flour
4 Gala apples, peeled and diced
2 cups sugar
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
½ cup vegetable oil
1 cup unsweetened applesauce
2 eggs, lightly beaten
1 tsp vanilla
Easy Chicken Kreplach
30 minutes
Using store-bought wonton wrappers and leftover chicken, you can enjoy the heartwarming comfort of kreplach in less than 30 minutes.
Leftover Shabbat chicken or rotisserie chicken works great for this recipe. Need a vegetarian version? Substitute your favorite cooked veggie crumbles for the chicken and use hearty vegetable broth for the soup.
FOR THE KREPLACH:
2 tablespoons cooking oil
½ medium sized onion, chopped
2 garlic cloves, minced
1 cup cooked chicken*
Salt, to taste
Pepper, to taste
2 sprigs fresh dill
2 eggs
10 -12 wonton or dumpling wrappers
....................................................................................................
FOR THE SOUP:
4 cups chicken broth
1 celery stalk, sliced
2 carrots, peeled and sliced
How to Make the Perfect Rosh HaShanah Cheese Board
Here’s how to go about creating your own Rosh HaShanah cheese board, whether to serve as a holiday appetizer or a lunchtime indulgence during the Yamim Noraim.
Pomegranate Orange Sheet Pan Chicken
Nothing is easier, faster or more worry-free than a sheet pan dinner!
1 whole chicken cut up or 8 chicken thighs
1 medium red onion, very finely sliced
4 large sweet potatoes, cut in wedges (8-12 wedges each)
4 seedless clementines or 2 large oranges, sliced
Zest of one orange, finely minced
1 cup pomegranate juice (or sour cherry juice or cranberry juice)
1 cup orange juice
2 tablespoons pomegranate molasses (or honey)
1/4 teaspoon dried thyme
1/2 teaspoon cinnamon
Salt, pepper to taste (1/2 teaspoon each, approximate)
1/2 - 1 teaspoon sumac
4 teaspoons light olive oil
1 tablespoon sweet paprika
2 tablespoons pomegranate molasses, optional
1/2 cup pomegranate arils
Minced parsley
