Roasted Turkey Breast with Honey and Mint

If you’re going to fast for Yom Kippur, you need to fill up a little before the holy day begins. Have a good, filling, nourishing dinner. But not food that’s salty or spicy, so you won’t need to drink.

Chinese food is out. (Soy sauce makes me ravenously thirsty.)

Thai food — fuggedaboudit.

Nix the sushi (does anyone else but me need to drink gallons of water after sushi?).

Just say no to Chicken Tikka Masala and Chili Verdem to Sriracha sauce and Jerk seasoning.

But this roasted turkey breast will do. It’s got interesting flavor, and the mint makes it refreshing but it isn’t spicy or salty. Serve it with mashed potatoes and a green vegetable to round out dinner.

You can use the recipe for a whole turkey or chicken or a large whole turkey breast (increase the seasonings and roasting time of course). Delicious and also has the benefit of being incredibly easy to make.

Roasted Turkey Breast with Honey and Mint

half turkey breast, about 3 pounds

3 tablespoons honey

2 tablespoon vegetable oil or melted margarine

1 clove garlic, finely chopped

2 tablespoons chopped fresh mint

1 tablespoon chopped fresh ginger

1 cup white wine

Preheat the oven to 400 degrees. Rinse and dry the turkey breast and place it skin side up in a roasting pan. In a small bowl, mix the honey, vegetable oil, garlic and mint. Spread the mixture over the turkey breast. Place the pan in the oven. Reduce the heat to 325 degrees. Roast for 25 minutes. Pour the wine over the turkey. Roast for another 35-50 minutes (meat thermometer should read 160-165 degrees), basting occasionally with pan juices. Let rest for 10-15 minutes before carving. Makes 4 servings

Another Plum Torte

Another recipe for Plum Torte?

Yeah. Why not?! 

Because it’s one of the best of the best cakes to eat. No, don’t say you like chocolate cake or coconut cake better. Plum Torte serves an entirely different purpose. You can’t compare it to any other cake. It’s its own thing.

I have no idea why Plum Torte is a typical Rosh Hashanah-Yom Kippur Break-the-Fast dessert. Maybe it’s because those lovely little Italian prune plums needed for the recipe are in season at about the same time as the Jewish High Holidays. All I know is that this was one of THE desserts for the holidays even when I was a little girl.

There are dozens of recipes for it. Plum Torte is one of those recipes like apple pie. Everyone who bakes one does a little something different. The New York Times used to print their tried-and-true recipe every September. I’ve made that one and it is quite good. This one is even better. I just made two to freeze and reheat for my annual Break-the-Fast Saturday night:

Plum Torte

• 1/2 cup unsalted butter

• 3/4 cup plus one tablespoon sugar

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon finely grated lemon peel

• 1/4 teaspoon salt

• 2 large eggs

• 15 prune plums, pit removed, quartered

• lemon juice (about one tablespoon)

• cinnamon (about 1/4 teaspoon)

Preheat the oven to 350 degrees. Lightly grease a 9-inch springform pan. In the bowl of an electric mixer, cream the butter and 3/4 cup sugar on medium speed for 3-4 minutes or until creamy and well blended. Add the flour, baking powder, lemon peel and salt and mix briefly to blend ingredients slightly. Add the eggs and beat at medium speed for 2-3 minutes or until smooth and creamy. Spoon the batter into the prepared springform pan. Arrange the plum quarters on top, pressing them slightly into the batter. Sprinkle the cake with the remaining tablespoon sugar. Squeeze some lemon juice over the cake and sprinkle with cinnamon. Bake for 55-60 minutes or until browned, set and crispy. Let cool.

Makes 8 servings

Almond/Hazelnut Crescent Cookies

My Break-the-fast plans have changed. One of my friends, the woman who always brings dessert, isn’t able to come this year.

Guess what that means?

Yep. Dessert’s on me. 

Okay, my friend Barbara just offered her daughter-in-law’s services for some chocolate chip cookies. Everybody likes those so I said a quick yes.

I would love some homemade rugelach but don’t think I have time to make those this year, so I’m going to make a couple of plum tortes and also these fabulously rich and tender almond crescents (you can use hazelnuts), which melt in your mouth and are completely freezable (so I can actually do that today! Hurrah.

Almond/Hazelnut Crescents

1/2 pound unsalted butter

1/3 cup confectioner’s sugar

2 large egg yolks

1/2 teaspoon salt

1-1/2 teaspoons vanilla extract

1-3/4 cups all-purpose flour

2/3 cup finely ground almonds or hazelnuts

1/2 cup confectioner’s sugar, approximately

Preheat the oven to 325 degrees. Beat the butter and 1/3 cup confectioner’s sugar in the bowl of an electric mixer set at medium speed for one minute or until fluffy and well blended. Add the egg yolks, salt and vanilla extract and blend them in thoroughly. Add the flour and nuts and blend them in thoroughly. Wrap the dough and refrigerate it for at least one hour or until well chilled. Take off pieces of dough and shape them into 3-inch long cylinders, then into crescents with tapered ends. Place the crescents on ungreased cookie sheets about one-inch apart. Bake for about 25 minutes or until they are lightly browned. Let cool. Press the cookies into the remaining confectioner’s sugar or sift extra confectioner’s sugar on top of the cookies for serving.

Makes about 30 cookies

Lily Vail’s Famous and Wonderful Apple Crisp

Soup’s done, turkey’s ready to roast, challah is baking (and the house smells too wonderful to leave, so I’m not going to). Vegetables washed and trimmed, prepared for cooking. Sweet potato casserole finished. It’s holiday time. Festive dinner, candles, apple slices and honey.

Dessert of course.

What?

My mother’s famous Apple Crisp. She used to make it every autumn. It was one of my Dad’s favorites and I like to make it for the Jewish holidays because it brings back such wonderful memories of my parents. I miss them both.

My Mom made her Apple Crisp with Raisin Bran but yesterday, when I shopped for the dinner, I bought Oat Bran flakes and used them instead. Guess what?

It was as delicious as ever.

Here’s the recipe. Make it anytime you want something especially delicious for dessert. Maybe too late for Rosh Hashanah, but definitely perfect for a Yom Kippur Break-the-Fast or, even better, for Sukkot.

Lily Vail’s Famous and Wonderful Apple Crisp

• 5-6 tart apples, peeled and sliced

• 1/4 cup sugar or honey

• 2 tablespoons melted butter

• 1 teaspoon cinnamon

• 1/4 teaspoon salt

• 3 tablespoons butter

• 1/3 cup sugar

• 1 tablespoon all-purpose flour

• 2 cups raisin bran or oat bran flakes

Preheat the oven to 350 degrees. Place the apple slices in a baking dish. Add the 1/4 cup sugar, melted butter, cinnamon and salt and toss the ingredients to mix them completely and coat the apples with the seasonings. In a mixer bowl beat the butter, 1/3 cup sugar and flour together until well blended. Add the cereal and stir until the mixture looks like crumbles. Scatter the crumbles over the apples. Cover the pan with foil or a lid. Bake for 25 minutes. Remove the cover and bake for about 15 minutes or until the apples are tender and the top is golden brown and crispy. Best when still warm.

Makes 6 servings

Carrot and Parsnip Soup

Need a quick soup for Rosh Hashanah? Try this Carrot and Parsnip Soup, which comes from my book Hip Kosher. Just a few ingredients. And ingredients can be substituted to make it fit in a meat, dairy or pareve meal. It can be frozen too, so you can make plenty and store it for when it’s cold outside and you need a good, light, but nourishing starter for dinner.

And also — it’s loaded with vegetables. That’s a good thing.

Carrots and parsnips are both sweet vegetables, which makes this soup particularly nice for Rosh Hashanah, when sweet foods are in order. While not quite as ubiquitous as honey, carrots have always been a key High Holiday food. The Yiddish word for carrot is “mehren,” which means to “increase” or “multiply,” and thus underscores wishes for good fortune and good deeds in the new year.

So here it is. Good, cheap and easy to make.

Carrot and Parsnip Soup

·      2 tablespoons olive oil

·      1 large onion, chopped

·      2 medium garlic cloves, chopped

·      1 teaspoon finely chopped fresh ginger

·      1/2 pound carrots, peeled and chopped

·      1/2 pound parsnips, peeled and chopped

·      1 teaspoon ground cumin

·      3/4 teaspoon ground coriander

·      salt and freshly ground black pepper to taste

·      4 cups vegetable or chicken stock

Heat the olive oil in a soup pot or large saucepan over medium heat. Add the onion and cook for 2-3 minutes, or until the onion is slightly softened. Add the garlic and ginger and cook for another minute. Add the carrots, parsnips, cumin, coriander and salt and pepper to taste and stir. Pour in the stock and one cup water. Bring to a boil, then lower the heat to a simmer. Cook, partially covered, for about 25 minutes or until the vegetables are tender. Puree the ingredients, return the soup to the pan and reheat to serve.

Makes 4-6 servings

For cream soup: use vegetable stock; add 1/2 cup half and half cream; reheat.

For dairy soup: prepare soup with vegetable stock and serve with a dollop of plain yogurt or dairy sour cream

For parve cream soup: use coconut milk or soy milk

Garnish: with croutons or pita crisps

Pita crisps: brush pita bread wedges with olive oil and bake for 5-6 minutes at 400 degrees (or until crispy and browned)

Rosh Hashanah Gluten Free Honey Cake

Need gluten-free desserts for the holidays? I came across this recipe from Gabrielle Kaplan-Mayer, who wrote (among other things) a book called “The Kitchen Classroom” which demonstrates ways for parents and children to communicate with each other through cooking together. 

She is a freelance writer and educator. Her blog is also about cooking with children. Go take a look!

Rosh Hashanah Gluten Free Honey Cake

There are lots of great honey cake recipes out there and this is one that I’ve adapted from several Gf recipes and simplified so that you can make it with your kids.

You will need:

3 cups GF flour mix

1 t. baking soda

1/2 t. sea salt

1 t. cinnamon

1 t. ground ginger

1/4 t. cloves

3/4 c. honey

1/4 c. organic coconut oil

2 T. brewed coffee

1/2 c. orange juice

2 eggs

Directions:

1. Pre-heat the oven to 350 degrees F.
2. Measure the flour blend, baking soda, salt and spices. Pour into a big bowl, mix and set aside.
3. Crack the eggs in a large bowl and beat with a fork.
4. Squeeze the honey into a measuring cup and pour into eggs.
5. Measure the oil and add it to the honey-egg mixture.
6. Measure the coffee and orange juice and add to the egg mixture.
7. Slowly pour the dry ingredients into the wet ingredients and stir with a large spoon.
8. Grease a round pan and with a grown-up’s help, pour the batter into the pan.
9. Bake for 35-40 minutes.

Fairway Stamford side dishes

The brining chicken and turkey thing that’s come along in recent years is nothing new to anyone who is kosher or who has ever eaten a kosher chicken or turkey. Kosher birds are all brined, which is what makes them so ultra-juicy-and-delicious. They are soaked and salted for religious reasons, but no matter why, they are good, good, good. So even if you are not kosher, if you haven’t had a kosher chicken cooked in soup or roasted in the oven, you are missing out.

Also, if you are too busy cooking for the holidays or just plain old busy in general to cook regular dinner and you happen to live near Stamford, CT., you should know that Fairway has new rotisserie kosher chickens for sale and they are terrific. You know how when you walk into a store and you can smell coffee or bread and it makes you want to buy more food? Well at Fairway it’s the kosher chickens. You go in, smell the smell and want to light some candles and sit down to dinner.

There are also some new packaged side dishes made from the local Sweet on You cafe and catering place. The ratatouille (in the photo) is wonderful. Hot, warm or cool. They also have sides of quinoa (with Moroccan seasonings), Couscous, Roasted Potatoes and Lemon Rice Pilaf.

Aunt Belle’s Spicy Honey Cake

I used to shiver at the thought of honey cake. The old Rosh Hashanah dessert, every year, year in, year out. Too sweet, too sticky, too oozing with whatever it was that it oozed with.

Tastes change. I now love honey cake and don’t think it’s too sweet at all. I do use a good honey, not the store brand, and I can taste the difference. 

So, now that it’s time for Rosh Hashanah and all things honey, it’s time for me to get out Aunt Belle’s recipe. She was known for only this one recipe and it is a good one. She made her honey cake spicy. And citrusy. And this, too, makes the big difference. The seasonings and refreshing flavors or orange and lemon cut the ultra-sweet honey rush.

This is a good cake (which you can freeze, by the way).

Here’s the recipe. But in case you hate to bake, you can buy a good honey cake for the holidays here: http://www.koshercarepackages.com/

Aunt Belle’s Spicy Honey Cake

3-1/2 cups all-purpose flour

2-1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon ground ginger

1/4 teaspoon grated nutmeg

1-1/2 tablespoons grated fresh orange peel

2 teaspoons grated fresh lemon peel

2 cups honey

1 cup strong coffee

1/4 cup vegetable oil

4 large eggs

3/4 cup sugar

sliced almonds

Preheat the oven to 325 degrees. Lightly grease two 9” x 5” loaf pans. Line the pans with parchment paper, then lightly grease the paper. Set the pans aside. Sift the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg together into a bowl. Stir in the orange peel and lemon peel and set aside. Heat the honey, coffee and vegetable oil together over low-medium heat for a minute or two, just enough to blend them together easily. Set aside to cool. In the bowl of an electric mixer set at medium speed, beat the eggs and sugar for 2-3 minutes or until well blended. Stir in the honey mixture and blend it in thoroughly. Add the flour mixture and blend it in thoroughly. Spoon the batter into the prepared pans. Scatter some sliced almonds on top. Bake for about 1-1/4 hours or until a cake tester inserted into the center comes out clean. Cool in the pans for 10 minutes then invert onto a cake rack to cool completely. Makes 2 cakes

Braised Short Ribs with Honey

I am a little obsessed with honey right now. It’s not just that we eat so much of it on the Jewish holidays, it’s also about the worker bees.

Because I know how diligent honeybees are. Gathering nectar and storing it in sacs in their tummies. Handing over the harvest to more worker bees back at the hive, who actually chew the nectar, changing it from sucrose into glucose and fructose.

After that more worker bees put the liquid into honeycombs, where it becomes thick and syrupy as its water content evaporates.

It reminds me of the (mostly) women who gather ingredients at the store and don’t hand over the harvest but actually spend more time changing the ingredients into delicious dinners and lunches and desserts and wrap up everything and put it in the fridge or freezer so everyone in the family can eat well, especially during the holidays.

But the work is gratifying, as it must be for the bees. Because it’s when family comes and it’s really nice when everyone buzzes around the home fires.

Besides, a new year always seems to start off hopeful, doesn’t it? So we can celebrate even though — and maybe even because — we’ve worked so hard.

But back to the honey.

This year, in addition to serving apples and honey, I am cooking all sorts of savory honey-infused items. Like the Roasted Cider Chicken recipe I posted yesterday. And these really tasty Braised Short Ribs, a recipe you can make way ahead and freeze!

Braised Short Ribs with Honey

5-6 pounds short ribs with bones or 4 pounds boneless

all-purpose flour

4 tablespoons vegetable oil

2 large onions, sliced

2 cloves garlic, chopped

1 cup bottled chili saice

1/2 cup red wine

1/4 cup apple cider vinegar

1/4 cup honey

1 bay leaf

1 teaspoon ground ginger

salt and freshly ground black pepper to taste

Dredge the meat in some flour and shake off the excess. Heat 2 tablespoons of the vegetable oil in a large saute pan over medium heat. Add the meat, a few pieces at a time and cook them for 3-4 minutes per side or until lightly browned. Remove the meat to a dish and set aside. Pour the remaining vegetable oil in the pan. Add the onions and cook, stirring occasionally for about 3 minutes. Add the garlic and cook briefly. Return the meat to the pan. Pour in the chili sauce, red wine, water, apple cider vinegar and honey. Add the bay leaf and ginger, stir the ingredients and spoon the sauce over the meat a few times. Sprinkle with salt and pepper if desired. Cover the pan, turn the heat to low and cook for about 4 hours or until the meat is tender. reduce the sauce if desired: skim the fat and cook at high heat. Makes 6 servings