MESH CoChairs Aileen Grossberg and Lynne Kurzweil worked their magic with leftovers from the Selichot dinner. The tuna and egg salad filling was supplemented with more tuna, celery and onion and transformed into a hearty tuna/egg salad placed on fresh buns and pita with lettuce and tomato. Turkey sandwiches were also prepared to bring us to 30 servings which is our current weekly number of meals provided.
One of my quirks is that there are certain recipes that I make only on designated holidays. I think this makes them special; but my family find this very annoying as they have to wait all year for some of their favorite foods.
For Rosh Hashana, I have recipes made with honey. This Rosh Hashanah chicken is even more special because I make it only on Erev Rosh Hashanah. As a funny consequence of this practice – friends who ask for this recipe check whether it’s okay with me if they make it at other times. Of course it is!
Rosh Hashanah Chicken (aka Chicken with Honey, Basil & Almonds)
2 chickens, cut up
2 tablespoons olive oil
2 medium onions, chopped
2 cloves garlic, minced
1 cup almonds, finely ground
½ cup honey
1 tablespoon fresh basil, chopped
1 tablespoon corn starch
1 cup chicken broth, heated
¾ cup yellow raisins
2 tablespoons lemon juice
PREHEAT oven to 350 degrees.
1. Follow the general instructions for browning chicken. Season chicken with pepper and remove to a covered casserole.
2. Add onion & garlic to pan; sauté until onion just starting to brown. Add almonds, honey, & basil. Cook over low heat, stirring to mix (about1 minute).
3. Sprinkle corn starch over almond mixture and stir to mix in. Gradually add broth, stirring and cooking over high heat until thickened (about1 minute). Stir in raisins & lemon juice. Pour over chicken. Bake, covered, 1 hour.
SERVE with couscous.
Rosh Hashanah Chicken #2 (aka Honey & Spiced Glazed Chicken)
PREHEAT` oven to 425 degrees.
1. In a small bowl, stir together honey, garlic, lemon juice, paprika, mustard, & cayenne.
2. Put chicken in a rimmed baking dish. Make a slash in each thigh and drumstick. Season with pepper and then brush most of the glaze all over the chicken. Let chicken rest for 30 minutes to soak in the marinade. Bake 15 minutes. Brush the remaining glaze over the chicken and bake 15 minutes more.
3. OPTIONAL: Remove chicken from the oven and preheat the broiler. Brush the juices from the baking sheet on the chicken and broil 5 minutes until the skin is crisp.
This is my preferred salad mix for Rosh Hashanah through Sukkot ― made with apples and a dressing made with honey. I use a firm tart apple, such as Gala or Fuji, and I prefer Persian cucumbers. I do actually make the dressing throughout the year, but I use brown sugar instead of honey.
Rosh Hashanah Salad (aka Mixed Salad with Apples & Craisins)
Red leaf lettuce, cut or ripped into bite-sized pieces
Cucumber, cut lengthwise in half or quarters (depending on size) and sliced crosswise
Apple, cut lengthwise in 8 wedges, cored and sliced crosswise
Dried cranberries (or Craisins)
Sliced or slivered almonds
Sweet and Sour Dressing
Put all of the salad ingredients into a bowl. Add dressing and toss well.
Rosh Hashanah Salad Dressing (aka Sweet and Sour Dressing)
⅓ cup red wine vinegar
1 tablespoon honey (or brown sugar)
½ teaspoon celery seed
½ teaspoon dry mustard
¼ teaspoon black pepper
1 clove garlic, minced (½ teaspoon)
½ teaspoon Worcestershire sauce
½ cup vegetable oil
Combine all ingredients in a jar and shake well to blend.
The traditional Rosh Hashanah desert is honey cake. Seems like one of my guests always offers to make it so I never have and don’t have a recipe. Aileen Grossberg shared this recipe from chef Michael Solomonov.
Mother’s Honey Cake with Apple Confit
For the Cake:
2 1/2 Cups flour
2 Teaspoons baking soda
3 eggs, beaten
1 Cup sugar
2/3 Cups honey
1 1/4 Cup brewed coffee
6 Tablespoons canola oil
For the Apple Confit:
3 apples, peeled and sliced thinly crosswise
1 Cup sugar
1 vanilla bean, split
2 cinnamon sticks
1 Tablespoon honey
For the Cake:
PREHEAT the oven to 350 degrees.
LINE 2 loaf pans with oiled parchment paper.
- Combine the flour and baking soda in a mixing bowl and whisk well. Set aside.
- In the bowl of a stand mixer, combine the eggs, sugar, honey, coffee, canola oil, ½ teaspoon salt, and cinnamon. Mix on low until blended. Add the flour mixture and continue mixing just until combined.
- Divide the batter evenly between the prepared loaf pans, and bake until a toothpick inserted at the center comes out clean, about 30 minutes.
For the Apple Confit:
PREHEAT the oven to 275 degrees.
- Toss the apple slices with sugar, vanilla, cinnamon, honey, and cloves. Arrange in a single layer in an ovenproof skillet. Add water just to cover the apples. Press a sheet of parchment onto the surface of the water.
- Put the skillet over medium-high heat and bring to a simmer, cover tightly in foil, and transfer to the oven. Bake until the apples are just tender, about 1 hour.
- Cool to room temperature, transfer to a lidded container, and chill until cold. Serve apples on top of a slice of honey cake.
Thank you to the outstanding help in preparing and cleaning up last Shabbat’s special kiddush honoring Rabbi Julie.
Led by Aileen Grossberg kudos go to food preparers Barbara Gollob, Beryl Hiller, Carol Katzman, Zen Lucey, and Lindsay Sag.
The clean up crew included Andy Ely, Rachel Kanter, and Rabbi Julie ably helped by our wonderful custodian Javier.
A special THANK YOU to Michael and Lindsey Sag, Andy Ely and Rachel Kanter, Matt Purdy and Dale Russakoff for sponsoring this kiddush. Continue reading
I had just dropped off groceries for this week’s Shabbat kiddush when I saw a brown rabbit sitting on the lawn as if waiting. I’ve seen this rabbit before but never so close.
I wonder if the rabbit was waiting for kiddush, having heard about all the great salads we serve. Continue reading
We are about to start a new year. We have a new rabbi, new congregants, new students and most of the COVID-19 restrictions have been loosened. We are almost back to normal.
That means that kiddushes will be almost like they used to be except for two things: Beryl and me.
Beryl has a full time job and I will have recently moved and anticipate being overwhelmed by all that has to be done in a new home as well as my other responsibilities as a professional librarian. Neither of us can coordinate kiddush every week as we did pre-COVID. Beryl and I will still coordinate special events like bnai mitzvot celebrations, yahrtzeits, and the like.
So we are asking for some of you to step up and join us as coordinators. Continue reading
MESH Report 6/28/22.
For The Carol Starr MESH Cafe’s last meal of the current year, co-chairs Aileen Grossberg and Lynne Kurzweil along with chief packer and dishwasher Susan Rosenblatt were joined by our newest volunteer, Rabbi Greenstein who spent an hour or so away from his office to help prepare the evening’s meal. Among his many other talents, Rabbi Greenstein is a very capable chopper. Continue reading
As our “busy” season draws to an end, the hard-working, dedicated kiddush volunteers scored another culinary success with the 50th anniversary celebration of Bruce and Natalie Baff. Continue reading
MESH Report June 21, 2022, From Chef Shirley Grill: On the first day of summer, yours truly, the appointed MESH chef was joined by two wonderful women: Aimee Brooks and Risa Bernstein in the preparation of a delicious meal for our MESH guests. Aimee took on salad making-she needed to leave earlier so she took the first course–salad prep-from the mixing of the ingredients to filling 20 salad containers. Aimee got the job done. Continue reading
Volunteers John Lasiter and Susan Rosenblatt were able to take advantage of a bounty of unopened, catered food from a recent B’nai Mitzvah Kiddush. They packaged 20 to-go meals consisting of Falaffel, Tahinah, Borekahs, Roasted Vegetables, Hummus, Salad with Feta, Baklava, A fresh Orange and a granola bar.
Chef Fern Heinig whipped up her famous Salmon with Tzatziki, Mediterranean CousCous Salad and Potato Salad, along with a tasty roll, mini cupcakes and a small brownie. Faithful CoChairs Aileen and Lynne did the packing along with a hand from ever helpful Ehud. A breakfast bar and water bottle completed the meal.