The two-day celebration of Rosh Hashanah begins at sundown on Sept. 4. Here are some great dishes to flavor the holiday.

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The difference between kosher and nonkosher wine has nothing to do with the grape or the taste of the wine. 
 But for many years, kosher wines were identified with Concord grapes and abundant sweetness to make them drinkable. Sometimes, the image sticks. But if, as the High Holidays near, you're looking to buy kosher wines today, you'll have many fine choices. And plenty will be from sources that might not immediately come to mind. 
 For an excellent kosher Champagne, consider Drappier Carte Blanche Brut (about $50); and nonvintage Laurent Perrier Brut (less than $100). Pommery, one of Champagne's historic houses, now also makes a kosher sparkler for about $60. 
 Less expensive but very celebratory bubbles are available from Italian producers. There are two from Bartenura, Prosecco (about $16) and Asti Spumante (about $17). And Notte Italiana also makes satisfying kosher prosecco for less than $20. 
 Bordeaux contributes the outstanding 2005 Château Léoville-Poyferré, an elegant Saint-Julien (about $100); and the rich, full 2003 Château Giscours, a dependable Margaux (about $80). More modestly priced and good: the 2011 Chateau Camplay Bordeaux Superieur (less than $20). 
 White wine? New Zealand offers the bright, satisfying 2011 Goose Bay Marlborough Sauvignon Blanc (about $16). And Australia sends over the fruity, versatile 2011 Teal Lake Chardonnay (less than $15). 
 More familiar sources of very good kosher wine are from Israel. Notable producers include Galil Mountain, Psagot, Alexander, Carmel, Binyamina and Barkan. Hagafen Cellars and Covenant Wines in Napa Valley also produce fine kosher wine.

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Kosher wines for the High Holidays

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TIP Pomegranate molasses is a middle eastern ingredient that is available at specialty and gourmet food stores.
WINE-BRAISED CHUCK ROAST WITH CARROTS AND POTATOES
1/4 cup flour
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon fennel seeds
3 1/2- to 4-pound boneless beef chuck roast
2 tablespoons olive oil, divided
2 cups thinly sliced onion
4 cloves garlic, minced
1 1/2 cups red wine
1 tablespoon tomato paste
3 to 4 carrots, peeled and cut into 1-inch chunks (2 cups)
1 pound baby potatoes (or regular potatoes cut into 1-inch chunks)
1. Combine flour, salt, thyme, paprika and fennel seeds in a bowl; dredge beef in mixture.
2. Heat 1 tablespoon of the oil in a Dutch oven over medium high; add beef and brown on all sides. Transfer beef to a plate.
3. Add the remaining 1 tablespoon olive oil to the pan; add the onions and garlic and reduce the heat to medium. Cook, stirring occasionally, until the onions are tender and golden, 8 to 10 minutes. Add the wine, tomato paste and 1 cup water and bring to a boil. Return meat to the pot, cover and braise 1 1/2 hours. Turn the roast over, add carrots, potatoes and cook another 1 1/2 hours, until the beef is very tender.
4. Remove from the Dutch oven, taste and add salt and pepper as desired. Allow the roast to stand, uncovered, in the pot, 10 minutes. Remove the meat from the pot and cut across in thin slices. Return slices to the pot.
5. Cover and keep warm over a low heat or in a low oven or allow to cool completely before refrigerating. (Keep meat in liquid to refrigerate.)
Makes 8 servings
Nutrition for each serving 458 calories, 49 g protein, 25g carbohydrates, 3 g fiber, 14 g fat, 4 g saturated fat, 402 mg sodium
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POMEGRANATE-ORANGE CHICKEN THIGHS
The chicken may be marinated up to two days ahead, baked early in the day and reheated.
1 1/2 cups honey
1/4 cup pomegranate molasses
6 cloves garlic, minced
1/2 cup orange juice
2 tablespoons orange zest
1/4 teaspoon cayenne pepper (or to taste)
4 pounds bone-in chicken thighs
2 tablespoons cornstarch
1 teaspoon salt
1. Combine honey, pomegranate molasses, garlic, orange juice and zest and cayenne in a large bowl; toss with chicken and allow to marinate overnight.
2. Preheat oven to 425 degrees. Coat large baking sheet pan with cooking spray. (Pan should be shallow and large enough to hold chicken in a single, uncrowded layer. Use two pans, if needed.)
3. Remove chicken from marinade, and bring marinade to a boil in saucepan. Boil 3 minutes. Combine cornstarch with 1 tablespoon water; stir into marinade and cook until sauce is thick and shiny, about 1 minute.
4. Place chicken on the pan(s) and season it with salt. Roast chicken until an instant-read meat thermometer inserted parallel to the bone (but not touching it) registers 160 degrees, 20 to 25 minutes.
5. Brush chicken with glaze and return it to oven, occasionally basting with additional glaze until chicken is cooked through to 175 degrees, about another 15 minutes.
Makes 8 servings
Nutrition for each serving 534 calories, 31 g protein, 60 g carbohydrates, 0 fiber, 20 g fat, 5 g saturated fat, 408 mg sodium
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BEEF TENDERLOIN WITH PLUM-BALSAMIC SAUCE
The sauce may be made several hours ahead, refrigerated and reheated. Sear the beef but do not roast it; transfer it to the refrigerator and make the sauce in the skillet. Take the meat out of the refrigerator about 30 minutes before you cook it.
2 pounds beef tenderloin
1 1/4 teaspoons salt, divided
1/2 teaspoon coarsely ground black pepper
2 tablespoons olive oil, divided
1/4 cup chopped shallots
1/2 cup balsamic vinegar
1/2 cup plum preserves
1. Preheat oven to 425 degrees. Coat a shallow baking sheet pan with cooking spray.
2. Season beef with 1 teaspoon of the salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium high; add the beef and brown on all sides (about 8 minutes total).
3. Transfer the roast to the prepared pan and roast in the center of the oven until a meat thermometer registers 135 degrees, about 25 minutes. Remove from oven and let stand 10 minutes.
4. While the roast cooks, make the sauce: Return the skillet to medium heat; add the remaining 1 tablespoon oil. When the oil is hot but not smoking, add the shallots and cook, stirring, until they are softened, about 4 minutes. Stir in the 1/4 teaspoon salt. Carefully add the vinegar and plum preserves. Simmer, stirring often, until the mixture is reduced by half and coats the spoon.
5. Slice the meat and serve the sauce spooned over it.
Makes 6 servings
Nutrition for each serving 331 calories, 29 g protein, 24 g carbohydrates, 0 fiber, 13 g fat, 4 g saturated fat, 545 mg sodium

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Marge Perry

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3 Simple Rosh Hashanah dishes

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TIP The chicken may be made with dark and light meat. Place dark meat at one end of the pan and breasts at the other; take the breasts out when an instant-read thermometer hits 160 degrees; dark meat, 170 to 175 degrees. 
 These recipes for Rosh Hashanah, the Jewish New Year, help start the year off on a sweet note for you and your guests. 
 1. CHICKEN AGRODOLCE 
 1 tablespoon olive oil 
 2 cups chopped yellow onion 
 2 cups chopped red onion 
 1 cup chopped fennel 
 1/2 cup plus 2 tablespoons balsamic vinegar, divided 
 3/4 cup red wine 
 2 tablespoons sugar 
 1/3 cup golden raisins 
 1 tablespoon chopped rosemary, plus sprigs for garnish 
 1 teaspoon salt, divided 
 5 pounds bone-in chicken breasts 
 1/4 teaspoon black pepper 
 1 tablespoon honey 
 1. Preheat oven to 350 degrees. Coat a baking pan with cooking spray. 
 2. Heat oil in a large, nonstick pan over medium high. Add yellow and red onions and cook 5 minutes. Add fennel and cook, stirring occasionally, 15 minutes, until onion is very soft. Add 1/2 cup of balsamic vinegar, red wine, sugar, raisins, chopped rosemary and 1/2 teaspoon of the salt. Boil 10 minutes, until most of the liquid is evaporated. 
 3. Cut the breasts in half across (through the bone); place on the baking sheet. Combine the remaining 1/2 teaspoon of salt, pepper, remaining 2 tablespoons of vinegar and honey; brush over chicken. Bake, basting occasionally, 20 minutes. Add onion mixture to pan, and cook until largest piece of chicken reaches 160 degrees, about another 20 to 25 minutes. 
 4. Serve chicken over onion mixture; garnish with sprigs of rosemary. 
 Makes 8 servings. 
 Nutrition per serving 443 calories, 50 g protein, 25 g carbohydrates, 2 g fiber, 13 g fat, 4 g saturated fat, 412 mg sodium 
 2. MOROCCAN LAMB, CHICKPEA AND FIG STEW 
 1 tablespoon olive oil 
 2 1/2 pounds boneless leg of lamb cut into 1-inch pieces 
 1 teaspoon salt 
 4 cups chopped onion 
 6 cloves garlic, minced 
 1 tablespoon minced fresh ginger 
 3 cups low-sodium beef broth 
 1/2 teaspoon ground cumin 
 1/2 teaspoon ground coriander 
 1/4 teaspoon saffron threads, crushed 
 1/4 teaspoon ground allspice 
 1/4 teaspoon ground cinnamon 
 2 cups baby cut carrots 
 1 (15-ounce) can low-sodium chickpeas, drained and rinsed 
 1 cup dried figs, halved 
 1/4 cup parsley, chopped 
 1/4 cup mint, chopped 
 1. Heat oil in a large Dutch oven over medium high. Add half the lamb and half the salt. Cook until browned, about 6 minutes. Remove from pan and repeat with remaining lamb and salt. 
 2. Add onion, garlic and ginger to the pan and cook, stirring, until the onion begins to soften, about 3 to 4 minutes. Add 1/4 cup of the broth and stir to scrape up bits from the bottom of pan. Stir in cumin, coriander, saffron, allspice and cinnamon until evenly distributed; add lamb and combine. Stir in remaining broth and bring to a boil; immediately reduce heat, cover and simmer 1 hour. Stir in carrots, chickpeas and figs; cook 20 minutes longer, until carrots are tender. Just before serving, stir in parsley and mint. 
 Makes 8 servings. 
 Nutrition per serving 430 calories, 35 g protein, 31 g carbohydrates, 7 g fiber, 19 g fat, 7 g saturated fat, 460 mg sodium 
 3. BEEF TENDERLOIN WITH CHERRY-BALSAMIC DRIZZLE 
 2 teaspoons olive oil 
 1/4 cup cherry preserves, divided 
 2 1/2 pounds trimmed beef tenderloin 
 1 teaspoon salt 
 1/4 teaspoon black pepper 
 1/4 cup orange juice 
 1/2 cup balsamic vinegar 
 1 tablespoon brown sugar 
 1. Preheat oven to 425 degrees. Coat a baking sheet pan with cooking spray. 
 2. Combine the olive oil with the 2 tablespoons of cherry preserves; brush over the beef. Season with salt and pepper and place on prepared pan in the center of oven for 25 minutes, until beef reaches 135 degrees (for medium-rare). Remove from oven; let stand 10 minutes. 
 3. While beef cooks, bring orange juice, remaining 2 tablespoons cherry preserves, balsamic vinegar and brown sugar to a boil in a small saucepan set over medium high. Cook until syrupy, 7 to 8 minutes. Remove from heat; warm just before serving. 
 4. Slice beef and serve drizzled with warmed cherry-balsamic sauce. 
 Makes 8 servings. 
 Nutrition per serving 247 calories, 27 g protein, 13 g carbohydrates, 0 g fiber, 9 g fat, 3 g saturated fat, 348 mg sodium

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3 Simple Rosh Hashanah recipes

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In my food-obsessed family, people base their Jewish holiday preferences on what is served for dinner. One of my daughters looks forward to <a href="/topics/Hanukkah">Hanukkah</a> all year long, not for the gifts but for my husband's superb potato latkes. The other one began to take an interest in celebrating Shavuot when she learned that the festivities might include cheese blintzes. <a href="/topics/Passover">Passover</a> is a big favorite with my parents, who fight each other for the gefilte fish that the grandchildren are too young to appreciate. (Yom Kippur, with its daylong fast, isn't at the top of anyone's list.) 
As a lifelong sugar fiend and former pastry chef, I've always been fond of Rosh Hashanah, during which sweetened dishes symbolize future happiness. Honey, symbolic also of good living and wealth, is the sweetener of choice during the holiday. On the first night of Rosh Hashanah, which this year begins at sundown Sept. 28, we dip challah in honey before saying a blessing over the bread. Apples dipped in honey accompany a prayer asking God for a sweet New Year. 
There are dozens if not hundreds of ways to incorporate honey into a Rosh Hashanah dinner. This year, I'll welcome everyone with a batch of honey-sweetened pomegranate spritzers (the pomegranate is itself a traditional Rosh Hashanah food, often eaten with the hope that good deeds will be as plentiful during the New Year as pomegranate seeds). A honey and cider vinegar dressing will balance the bite of baby spinach in a simple salad. 
In small quantities, honey gives main dishes such as glazed salmon, lamb tzimmes and slow-cooked brisket a hint of caramel to balance their savory richness. I'm not sure yet which recipe I'll choose. Fish is a traditional symbol of fertility at a Rosh Hashanah meal, but the Middle Eastern flavors of the lamb would remind my family of its Sephardic roots, and the brisket is just so good. 
I've already made my decision about dessert. Beer-battered and fried apple slices drizzled with honey are quick and delicious, plus they recall the honey-dipped apples with which the Rosh Hashanah meal begins. 
When choosing honey, I reserve my best jars for the recipes in which its flavor really counts. The lovely floral notes of acacia, orange blossom or lavender in the best honey enhance a dish like the fried apples, where the honey is the first thing you taste. When cooked in dishes such as the salmon, lamb or brisket, the subtle flavor of an expensive artisanal honey will be lost, so it's fine to go with a supermarket brand in those cases. 
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POMEGRANATE SPRITZERS 
Garnish each glass with a lemon twist. For a tipsy variation, add a cup of vodka to the pomegranate mixture before pouring. 
1/2 cup honey 
1/2 cup freshly squeezed lemon juice 
3 cups pomegranate juice 
2 cups seltzer 
1. Place honey in a large microwave-safe measuring cup and microwave on high for 10 to 20 seconds to warm (do not boil). 
2. Whisk in lemon juice and pomegranate juice and refrigerate until chilled, at least 1 hour and up to 1 day. 
3. Fill 8 glasses with ice. Pour some of the pomegranate mixture into each glass to fill 3/4 of the way. Top each glass with some seltzer. Serve immediately. Makes 8 drinks. 
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APPLE FRITTERS DRIZZLED WITH HONEY 
Lager-style beer works well in this recipe, and is generally considered kosher (if you want to use a certified kosher beer, try Schmaltz Brewing Company's Genesis Ale, stocked at many local markets during Jewish holidays). 
Vegetable oil for frying 
1 cup unbleached all-purpose flour 
1/4 cup sugar 
1/2 teaspoon ground cinnamon 
Pinch salt 
1 cup lager-style beer, chilled 
2 large apples, peeled, cored, and cut into 16 (1/4-inch) slices 
Honey for drizzling 
1. Heat an inch of vegetable oil over medium-high heat in a large Dutch oven. Line a baking sheet with paper towels. 
2. Whisk the flour, sugar, cinnamon, salt, and beer together in a medium mixing bowl. 
3. Put 8 of the apple slices in the bowl and toss to coat with the batter. Lift them with a slotted spoon or spatula, one at a time, from the bowl, letting any excess batter drip back into the bowl, and put them in the hot oil. 
4. Fry the slices, turning them once, until golden brown on both sides, 2 to 3 minutes total. Use a clean slotted spoon to transfer the fried slices to the baking sheet to drain. Repeat with the remaining slices. Let the fried apples rest on the baking sheet for a minute or two, transfer to a platter, drizzle with honey and serve. Makes 6 to 8 servings. 
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SPINACH AND APPLE SALAD WITH HONEY-CIDER DRESSING 
The Rosh Hashanah tradition of eating "new fruit," meaning fruit that has just come into season but has not yet been eaten, is a good excuse to incorporate local apples into the holiday meal. 
1/4 cup olive oil 
1 tablespoon plus 
2 teaspoons cider vinegar 
1 tablespoon honey 
1/2 teaspoon finely chopped fresh thyme leaves 
1/4 teaspoon salt 
1 (5-ounce) box baby spinach 
1 Granny Smith apple, cored and <a href="/topics/Sliced_%28show%29">sliced</a> into matchsticks 
1. Whisk together oil, vinegar, honey, thyme and salt in a small bowl. 
2. Combine spinach and apples in a large salad bowl, toss with dressing, and serve. Makes 8 servings. 
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LAMB TZIMMES WITH APRICOTS AND HONEY 
There may be as many versions of tzimmes, a stew of sweetened vegetables, fruits and/or meat served on Rosh Hashanah, as there are Jewish households on Long Island. This sweet-and-savory version includes Eastern Mediterranean ingredients and spices popular in Sephardic cooking. 
2 tablespoons olive oil 
4 pounds lamb stew meat, cut into 2-inch cubes 
Salt 
Ground black pepper 
2 medium onions, <a href="/topics/Sliced_%28show%29">sliced</a> 
1 cup water 
1 teaspoon ground cumin 
1 teaspoon ground ginger 
1 cinnamon stick 
1 1/2 cups dried apricots 
2 tablespoons honey 
1 (15-ounce) can chickpeas, rinsed and drained 
6 cups plain cooked couscous 
2 tablespoons finely chopped cilantro 
1. Heat oil in a large Dutch oven over medium-high heat. Sprinkle lamb with salt and pepper. Brown on all sides, about 8 minutes total. Remove to a plate. 
2. Add onions and cook until softened, about 5 minutes. Return lamb to pot along with water, cumin, ginger and cinnamon stick. Bring to a boil, cover, turn heat down, and simmer until lamb is tender, about 1 1/2 hours. (Lamb and sauce can be transferred to an airtight container and refrigerated for up to 2 days at this point; skim congealed fat from sauce before gently reheating and proceeding). 
3. Stir in apricots, honey and chickpeas, and heat through. Adjust seasonings. Spoon over couscous and sprinkle with cilantro before serving. Makes 6 to 8 servings. 
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HONEY- AND ORANGE-GLAZED SALMON FILETS 
Substitute 1 1/2-inch-thick cod fillets for the salmon if you'd like. 
3/4 cup honey 
6 tablespoons orange juice 
6 salmon fillets (6 ounces each) 
Salt 
Ground black pepper 
2 tablespoons toasted sesame seeds 
1. Adjust oven rack to upper-third position and preheat oven to 500 degrees. Line a rimmed baking sheet with heavy-duty foil and spray with nonstick cooking spray. 
2. Combine honey and orange juice in a small saucepan, bring to a boil over medium-high heat, lower heat, and simmer until syrupy and thick, about 5 minutes. 
3. Arrange salmon fillets, skin side down, on baking sheet. Sprinkle with salt and pepper. Bake for 5 minutes, brush with about half of the glaze and continue to bake until fish is baked through, another 5 minutes. Brush with remaining glaze, sprinkle with sesame seeds and serve immediately. Makes 6 servings. 
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HONEY-MUSTARD BRISKET 
You can make this brisket up to 3 days in advance. Remove the meat from the pot and wrap tightly in heavy-duty aluminum foil. Place on a baking sheet in the refrigerator. Separate the gravy and onions in two different airtight containers and chill. Reheat the meat in a 300-degree oven for an hour or so before dinner. Skim the congealed fat from the gravy, recombine with the onions and gently reheat in a pot on top of the stove. 
2 teaspoons salt 
1 teaspoon ground black pepper 
1 teaspoon dried thyme 
1 teaspoon dried rosemary 
1 (4-pound) center cut beef brisket 
1 tablespoon vegetable oil 
1 cup white wine 
1 cup water 
1/4 cup honey 
1/4 cup whole grain mustard 
4 medium onions, thinly <a href="/topics/Sliced_%28show%29">sliced</a> 
4 cloves garlic, finely chopped 
1. Combine salt, pepper, thyme and rosemary in a small bowl. Rub brisket on both sides with mixture and let stand at room temperature for 20 minutes. 
2. Preheat oven to 350 degrees. Heat oil over medium-high heat in a large Dutch oven. Add brisket and brown on all sides, about 7 minutes total. Remove and set aside. 
3. Pour off any fat from pan and add wine and water. Bring to a boil. Whisk in honey and mustard. Return meat to pan, Arrange onions and garlic on top of meat, cover, and transfer to oven. Bake for 1 hour. 
4. Remove cover, turn brisket over so it is on top of onions, and continue to cook, uncovered, another hour, stirring onions once or twice so they brown evenly. Cover and cook for another hour. 
5. Remove meat from pan and cover loosely with foil to keep warm. Remove onions to a bowl with a slotted spoon. Strain grease from gravy. Slice brisket and serve with onions and gravy on the side. Makes 6 to 8 servings.

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Sweeten the New Year with a taste of honey

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The Jewish New Year, which begins this year on Sept. 8 at sundown, is one of the most important occasions on the Jewish calendar. And a central part of its observance is the Rosh Hashanah dinner, which emphasizes sweet foods in hopeful anticipation of a sweet year to come. 
For most American Jews, Rosh Hashanah meals are in the Ashkenazi style, with their roots in the customs of their Eastern and Central European forbears. They typically feature brisket with dried fruit, irresistible sweet carrots, and, for dessert, home-baked honey cake. 
But if you're looking to try new ways to welcome the new year, here are some Mediterranean Jewish dishes to cook. 
<h4>TILAPIA IN SAFFRON TOMATO SAUCE</h4> 
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If you're looking for a terrific, easy-to-make Rosh Hashanah fish course, try this flavorful Mediterranean-Jewish dish. The fish simmers right in the sauce and can be served hot or cold. You can prepare the sauce ahead and refrigerate or freeze it. 
1/8 teaspoon saffron threads 
3 tablespoons extra-virgin olive oil 
1 medium onion, chopped 
1/2 cup diced red bell pepper 
1 1/2 pounds ripe tomatoes, peeled, seeded and pureed, or 1 (28-ounce) and 1 (14-ounce) can plum tomatoes, drained and pureed 
Salt and freshly ground pepper 
1 1/2 to 1 3/4 pounds tilapia fillets, about 1/2 inch thick, or cod or sea bass fillets, about 1 inch thick 
3 tablespoons chopped basil, fresh oregano or Italian parsley 
Fresh oregano sprigs, for garnish (optional) 
1. Slightly crush saffron with your fingers and soak it in the oil in a small cup for about 20 minutes. Transfer saffron in its oil to a large saute pan or skillet. Add onion and bell pepper, and saute over medium-low heat for about 5 minutes, or until onion begins to turn golden. Add tomatoes, salt and pepper, and cook over medium-high heat, stirring often, 8 to 10 minutes, or until thickened. 
2. Add fish fillets in 1 layer to sauce, and sprinkle with salt and pepper. Cover and cook over medium-low heat, spooning sauce over fish from time to time, about 5 minutes for thin fillets or about 10 minutes for 1-inch fillets, or until thickest part of fish has changed color inside (check with a thin, sharp knife). Taste sauce and adjust seasoning. Stir 2 tablespoons basil gently into sauce. Serve hot or cold, sprinkled with remaining basil or garnished with oregano sprigs. 
Makes 4 servings for main course or 6 servings for fish course. 
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<h4>MOROCCAN CHICKEN WITH PRUNES, ALMONDS AND COUSCOUS</h4> 
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Braising chicken in a sauce that combines cinnamon, nutmeg and honey with a hint of saffron might sound surprising, but this is a spectacular dish. 
It is one of our favorites for Rosh Hashanah. The traditional way to prepare the almonds is to saute them, but I toast them lightly in the oven instead. Some people sprinkle the chicken with toasted sesame seeds as well. If you'd like a touch of green, you can garnish the dish with a sprig of fresh basil. 
3 pounds chicken pieces, patted dry 
2 medium onions, minced 
Salt and freshly ground pepper 
1 cup chicken stock, broth or water 
A large pinch of saffron threads (about 1/8 teaspoon) 
1 (2-inch) cinnamon stick 
1 1/3 cups moist pitted prunes 
2 tablespoons honey 
Freshly grated nutmeg, to taste 
1 tablespoon vegetable oil 
1 2/3 cups couscous or a 10-ounce package 
1/2 cup whole blanched almonds, lightly toasted 
1. Combine chicken, onions, salt and pepper in a heavy stew pan. Cover and cook over low heat for 5 minutes, turning chicken pieces over occasionally. Add stock, saffron and cinnamon stick; push cinnamon stick into liquid. Bring to a boil. Cover and simmer over low heat, turning pieces occasionally, for about 35 minutes, or until breast pieces are tender when pierced with a knife. Transfer breast pieces to a plate. Cook remaining chicken pieces, covered, for 10 minutes, or until tender. Transfer chicken to plate. 
2. Add prunes and honey to sauce, and cook uncovered over medium heat for 15 minutes, or until prunes are just tender. Transfer prunes to a heated bowl, leaving most of onions in casserole. Cover prunes. 
3. Discard cinnamon stick. Cook sauce over medium heat, stirring occasionally, about 5 minutes to thicken it slightly. Add nutmeg. Taste and adjust seasoning. 
4. Return chicken to casserole and turn to coat pieces with sauce. Cover and heat over low heat for 5 minutes. 
5. Combine 2 cups water, 1 tablespoon oil and a pinch of salt and pepper in a medium saucepan. Bring to a boil. Stir in couscous, remove from heat and cover. Let stand for 5 minutes. 
6. Fluff couscous with a fork and mound it on a heated platter. Arrange chicken around or over couscous and spoon sauce and prunes over chicken. Garnish with almonds. Makes 4 or 5 servings. 
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<h4>CARROTS AND POTATOES WITH CHARD</h4> 
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In this colorful stovetop casserole, the chard leaves and stems are used separately. The chard leaves cook with garlic to form a sauce for the other vegetables. The chard and vegetable medley is a fine accompaniment to stewed or roast chicken, braised beef or baked fish.You can prepare it in advance, as it reheats beautifully. 
2 tablespoons olive oil, divided 
4 large cloves garlic, chopped 
6 cups rinsed, finely chopped red or green chard leaves 
1 medium onion, chopped 
2 cups thin slices red or green chard stems 
3/4 pound carrots, peeled and cut into 3/4-inch dice 
3/4 pound baking potatoes, peeled and cut into 3/4-inch dice 
1 1/2 cups vegetable or chicken stock or broth 
Salt and freshly ground pepper 
1. Heat 1 tablespoon oil in a large, deep skillet or saute pan, preferably nonstick. Add garlic and saute for 15 seconds over medium-low. Add chopped chard leaves with liquid clinging to them, and saute about about 30 seconds. Cover and cook 2 minutes or until chard is wilted. Remove mixture from pan. 
2. Add remaining 1 tablespoon oil to pan. Add onion and saute over medium heat for 3 minutes or until beginning to brown. Add chard stems, carrots and potatoes, and saute, stirring, 2 minutes. Add stock, salt and pepper, and bring to boil. Cover and simmer over low heat for 15 minutes. 
3. Return chard leaves and garlic mixture to pan and cook for 10 minutes or until vegetables are tender, adding a few tablespoons of water if pan becomes dry. Taste and adjust seasoning. Serve hot. Makes 4 servings.

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Rosh Hashanah, Medierranean style

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Pomegranate season begins in September, coinciding with the two-day celebration of Rosh Hashanah, which begins at sundown on Sept. 18. Many Jews serve pomegranates on the second night of the holiday, when it is customary to eat a fruit not regularly consumed. 
Jayne Cohen, author of "Jewish Holiday Cooking," serves the juicy, red pomegranate seeds - which have a tart, almost astringent flavor - drizzled with artisanal honey in clear crystal bowls during Rosh Hashanah "so you can see how beautiful they are." 
Cohen also uses the seeds as a garnish and to add "a burst of flavor and a little crunch" to a variety of dishes, everything from fruit compote to brisket to pumpkin soup. 
"It adds very interesting nuances to chickens and stews," says Marks, noting that Sephardic Jews traditionally serve chicken with pomegranate at Rosh Hashanah. 
If you don't want to take the time to extract the seeds of the pomegranate, the easiest way to infuse pomegranate flavors into cooking is to use pomegranate molasses, also called pomegranate concentrate. The thick, garnet-purple syrup is made by boiling down the fruit's bright red kernels. It packs all the pomegranate's punch but none of its hassles. 
&gt;&gt; <a href="http://www.newsday.com/lifestyle/food-and-recipes/cooking-with-dates-1.1431603">Cooking with dates</a> 
&gt;&gt;&nbsp;<a href="http://www.newsday.com/lifestyle/food-and-recipes/side-dish-pomegranate-apricot-brown-rice-1.1431615">Side dish: Pomegranate-apricot brown rice</a> 
&gt;&gt; <a href="http://www.newsday.com/lifestyle/food-and-recipes/baked-apples-make-a-sweet-dessert-1.1431610">Baked apples make a sweet dessert</a> 
<a href="http://www.newsday.com/lifestyle/food-and-recipes/pomegranates-and-dates-flavor-rosh-hashanah-recipes-1.1431076"> </a>FRESH SPINACH SALAD WITH POMEGRANATE 
Sephardic Jews traditionally serve Swiss chard and spinach for Rosh Hashanah, as the greens symbolize renewal, according to Gil Marks, author of the forthcoming "Encyclopedia of Jewish Food." This recipe is adapted from his book. 
1/4 cup lemon juice or red wine vinegar 
4 chopped scallions or 1 small yellow onion, thinly sliced 
1/2 teaspoon salt 
1/2 teaspoon ground black pepper 
1/4 to 1/2 cup olive or vegetable oil (to taste) 
10 ounces (two 5-ounce containers) baby spinach 
1 cup coarsely chopped toasted walnuts 
1/2 cup pomegranate seeds 
2 to 3 hard-cooked eggs, sliced, optional 
In a medium bowl, combine the lemon juice or vinegar, scallions or onion, salt and pepper. In a slow, steady stream, whisk in the oil. Drizzle over the spinach, sprinkle with the nuts and pomegranate seeds, then toss to coat. If desired, garnish with egg slices.

FDCOVWEB10

Pomegranates and dates flavor Rosh Hashanah recipes

Food Rosh Hashanah

Once, at a Rosh Hashanah dinner, I was presented with what might have been seen as a skimpy first course - a single date sitting in the middle of my plate. Of course, there would be plenty more food to come, but first we would bless the "first fruit" as a symbol of the bounty of the harvest. 
Many Jews serve apples as their first fruit, but in the hotter climes of <a href="/topics/Israel">Israel</a>, fruits such as the pomegranate, tamarind, fig, carob, quince and date are more commonly used. Dates, with a wonderfully rich, sweet flavor, are practically candy on their own. Perfect for baking, they often are used as a filling for cakes and pastries. One of my favorite recipes is a Syrian date-filled cookie in which the dates and nuts fill crescent-shaped crunchy pastries made from semolina and flour.<o:p></o:p> 
So this year, start a new tradition. Eat a date as your first fruit or serve your apple dipped in date honey. 
<a href="http://www.newsday.com/lifestyle/food-and-recipes/cooking-with-dates-1.1431603"> </a>&gt;&gt;&nbsp;<a href="http://www.newsday.com/lifestyle/food-and-recipes/side-dish-pomegranate-apricot-brown-rice-1.1431615">Side dish: Pomegranate-apricot brown rice</a> 
&gt;&gt; <a href="http://www.newsday.com/lifestyle/food-and-recipes/baked-apples-make-a-sweet-dessert-1.1431610">Baked apples make a sweet dessert</a> 
&gt;&gt; <a href="http://www.newsday.com/lifestyle/food-and-recipes/pomegranates-and-dates-flavor-rosh-hashanah-recipes-1.1431076">Pomegranates and dates flavor Rosh Hashanah recipes</a> 

 <o:p></o:p> 
HALEK (DATE "HONEY") <o:p></o:p> 
10 cups pitted dates, preferably Medjool <o:p></o:p> 
2 teaspoons ground anise<o:p></o:p> 
1. Put the dates, 4 quarts of water and anise in a large saucepan. Bring to a boil and simmer for about an hour, uncovered, stirring occasionally. The dates will soften, open up, and reach the consistency of chunky applesauce.<o:p></o:p> 
2. Press the date mixture through a food mill. Return the syrup to a small saucepan and simmer slowly, uncovered, over a very low heat for about 3 hours, stirring frequently, until the date syrup thickens enough to coat a spoon. Cool.<o:p></o:p> 
3. Store in a jar in the refrigerator. The "honey" will keep for several months. Makes 4 cups. <o:p></o:p> 
RASS B'ADJWAH (SYRIAN DATE-FILLED CRESCENT COOKIES)<o:p></o:p> 
Dough:<o:p></o:p> 
1 cup semolina (not semolina flour)<o:p></o:p> 
2 cups unbleached all-purpose flour<o:p></o:p> 
Dash of salt <o:p></o:p> 
1 tablespoon vegetable oil <o:p></o:p> 
1/2 pound unsalted butter or pareve margarine at room temperature <o:p></o:p> 
1/2 to 3/4 cup cold water<o:p></o:p> 
Filling:<o:p></o:p> 
1 pound pitted dates<o:p></o:p> 
1/2 cup chopped walnuts<o:p></o:p> 
2 tablespoons grated orange zest<o:p></o:p> 
1/2 cup confectioners' sugar <o:p></o:p> 
1. Place the semolina, flour, salt, oil, and butter or margarine in a food processor fitted with the steel blade. Process, adding 1 to 2 cups of water, a little at a time, until the dough forms a ball. You can also make it by hand, mixing the oil and butter into the dry ingredients with your fingers. Add the water, a little at a time, until the dough comes together and is smooth and pliable.<o:p></o:p> 
2. Remove the dough from the food processor, cover, and let rest. At this point you can refrigerate the dough, bringing it to room temperature before working it.<o:p></o:p> 
3. Grind the dates in the food processor fitted with the steel blade. Then scoop them into a saucepan, add water barely to cover (about 2 cups) and cook the dates over low heat, stirring occasionally, about 15 minutes, or until the water is mostly absorbed and a thick date paste is formed. Stir in the nuts and orange zest. Let cool.<o:p></o:p> 
4. Preheat oven to 350 degrees.<o:p></o:p> 
5. Separate the dough into 4 equal parts and divide each part into nine 2-inch balls. Flatten each ball with a rolling pin or your hand to create a 4-inch disc. Place 1 tablespoon of the date mixture in the middle of the circle of dough, pressing the dates down on the circle. Fold into a half moon shape to enclose, gently pinch the edges along the round side to seal in the date mixture, then shape into a crescent. Repeat with the remaining dough and filling.<o:p></o:p> 
6. Bake on the middle rack of the oven on an ungreased cookie sheet for 20-25 minutes, or until slightly golden. The cookies can be frozen after they cool. Sprinkle with confectioners' sugar when ready to serve.<o:p>
 
 </o:p> 
&nbsp;

ny-food-roshhashanah-dates

Cooking with dates

fdDATES

This side dish is a great accompaniment to poultry, from a simple roasted turkey or chicken to more elaborate Middle Eastern Jewish favorites such as fesenjan (an Iranian stew made with pomegranates). It also is delicious with brisket and other braised beef recipes.<o:p></o:p> 
&gt;&gt; <a href="http://www.newsday.com/lifestyle/food-and-recipes/cooking-with-dates-1.1431603">Cooking with dates</a> 
&gt;&gt; <a href="http://www.newsday.com/lifestyle/food-and-recipes/baked-apples-make-a-sweet-dessert-1.1431610">Baked apples make a sweet dessert</a> 
&gt;&gt; <a href="http://www.newsday.com/lifestyle/food-and-recipes/pomegranates-and-dates-flavor-rosh-hashanah-recipes-1.1431076">Pomegranates and dates flavor Rosh Hashanah recipes</a> 
POMEGRANATE-APRICOT BROWN RICE<o:p></o:p> 
(Recipe by Jayne Cohen, author of "Jewish Holiday Cooking," Wiley, 2008)<o:p></o:p> 
2 cups brown basmati rice<o:p></o:p> 
3 cups pomegranate juice,divided<o:p></o:p> 
2 cups cold water<o:p></o:p> 
Salt<o:p></o:p> 
1 1/2 cups coarsely chopped dried apricots (preferably Californian or Pacific)<o:p></o:p> 
1/4 cup plus 2 tablespoons olive oil<o:p></o:p> 
6 cups coarsely chopped yellow onion (about 1 3/4 pounds)<o:p></o:p> 
1 to 2 tablespoons pomegranate molasses<o:p></o:p> 
1/2 teaspoon ground cinnamon<o:p></o:p> 
3/4 to 1 cup pomegranate seeds<o:p></o:p> 
Fresh cilantro, chopped, for garnish(optional)<o:p></o:p> 
1. Heat the oven to 375 degrees.<o:p></o:p> 
2. Place the rice in a mesh strainer and rinse well under cold water. Drain, then transfer the rice to a 13-by-9-inch baking pan. <o:p></o:p> 
3. Add 2 cups of the pomegranate juice, the water and 1 tablespoon of salt. Mix, then cover with foil and bake for 1 hour.<o:p></o:p> 
4. Meanwhile, in a small bowl, combine the apricots with enough warm water to cover. Set aside to soak.<o:p></o:p> 
5. In a large heavy skillet over medium-high, heat 1/4 cup of the olive oil. Add the onions, sprinkle them lightly with salt, then saute until the onions are tender and golden. Stir in 1 tablespoon of the pomegranate molasses and the remaining 1 cup pomegranate juice.<o:p></o:p> 
6. Increase heat to high, and boil, uncovered and stirring, until all the liquid is evaporated. Taste and adjust the seasoning (it may take quite a bit of salt), adding more pomegranate molasses if desired.<o:p></o:p> 
7. Drain the apricots (discarding the liquid), and stir them and the cinnamon in to the onions. Cook for another few minutes, stirring often, to blend the flavors. Remove the skillet from the heat and set aside until the rice is cooked.<o:p></o:p> 
8. When the rice is done, lower the oven to 350 degrees. Sprinkle the remaining 2 tablespoons of oil over the rice and toss gently. Add the onion-apricot mixture and toss to combine. Cover the pan with foil and bake for another 10 minutes. Taste and adjust salt.<o:p></o:p> 
9. Fluff the rice with a fork, scatter the pomegranate seeds over the top, and garnish with cilantro, if using. 
&nbsp;

ny-food-roshhashanah-sidedish

Side dish: Pomegranate-apricot brown rice

Food-Rosh Hashanah-Rice

This recipe, from Jayne Cohen's book, "Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations" (Wiley, $32.50), is not for the faint of heart. But all the attention to detail pays off in the form of incomparable chicken soup. 
1 (5- to 6-pound) fowl or stewing hen and its giblets (reserve liver for another use) 
2 chicken feet or 1 pound chicken wings 
Salt 
2 large onions, 1 peeled and quartered, 1 washed and roots trimmed but left unpeeled, and quartered 
2 parsnips, scraped and cut into large chunks 
3 celery stalks, cut into large chunks 
1/2 cup celery leaves 
5 large carrots, scraped and halved 
2 or 3 garlic cloves, peeled 6 fresh parsley sprigs, preferably flat-leaf 
1 parsley root, peeled and cut into chunks, optional (often found in greenmarkets and specialty stores, as well as supermarkets with well-stocked produce departments) 
2 large leeks, trimmed (reserve long green leaves), washed of all traces of sand and cut into large pieces, or 1 sweet red onion, peeled and quartered 
10 to 12 peppercorns, lightly crushed 1 bay leaf 
Several leaves of mild-flavored lettuce, such as <a href="/topics/Boston">Boston</a> or iceberg, if no leek greens are available 
About 1/2 cup snipped fresh dill 
&nbsp; 
1. Divide chicken roughly into quarters; remove all visible fat from the chicken and giblets. (You can render fat to make schmaltz.) Remove skin from the neck and the neck and tail openings. Wash all the pieces thoroughly, including feet or wings, and place in your largest stockpot, which should be tall and straight-sided. Add 4 quarts of cold water and about 1 1/2 teaspoons salt to begin with. 
2. Turn heat to medium and bring to a simmer. As the soup cooks, skim off any scum and fat that rise to the surface. When the soup begins to "smile," that is, tiny bubbles open and close along the edge of the pot, turn the heat down to very low. Skim the soup constantly; at this point, you really need to fret over it. When the soup is just about clear, add the onions, parsnips, celery stalks and leaves, carrots, garlic, parsley sprigs, parsley root, leeks, peppercorns and bay leaf, and raise the heat slightly to bring it back to a simmer. Continue skimming any froth or scum. 
3. When the soup is again clear, turn down the heat as low as possible. Cover the surface of the soup with the leek greens or lettuce leaves, and put the pot lid on, leaving it slightly askew. Simmer the soup for at least 2 1/2 to 4 hours longer -- overnight is better still. (Some cooks simmer their soup in a 200-degree oven overnight.) Never let the soup boil, but do make sure the bubbles are breaking very gently on the surface. If there is no surface movement at all, the soup might spoil. To achieve a very low simmer, you can use a flame tamer or put the pot on two burner grates stacked on top of one another. 
4. Adjust the seasonings. Using a slotted spoon, remove the chicken and carrots and set aside. Let the soup cool to room temperature in the pot, uncovered. (Hot soup in a covered pot may turn sour.) 
5. While the soup is cooling, pick over the reserved chicken and discard the bones, skin and other inedible parts. Reserve the chicken for another use or refrigerate along with the carrots to serve in the soup. 
6. Strain the cooled soup through a fine-mesh sieve, pressing down on all the vegetables to extract as much of their juices as you can, then discard the vegetables. 
7. Refrigerate the soup, covered, overnight, or until all the remaining fat has congealed on the top. Carefully scrape off the fat and either reserve it for use as schmaltz, or discard it. 
8. Before serving, reheat the soup. Taste for salt and pepper and add lots of fresh snipped dill. If you feel the soup is not strong enough, reduce it over high heat to concentrate the flavors. Serve the soup very hot, with additional fresh dill, the reserved carrots, and if desired, shred of the soup chicken. It is delicious with kreplach, matzo balls, egg noodles, rice, kasha, or just plain. Makes 2 1/2 to 3 quarts soup. 
CLASSIC MATZO BALLS 
4 large eggs 
6 tablespoons chicken fat (schmaltz) at room temperature, or 6 tablespoons mild olive oil or other mild vegetable oil 
4 teaspoons grated onion 
1 cup matzo meal 
1 teaspoon baking powder 
Kosher salt 
Freshly ground black pepper 
Up to 4 tablespoons finely minced fresh herbs (dill, chives, parsley or a combination) and/or 2 pinches ground ginger (optional) 
1. In a large bowl, beat eggs and schmaltz or oil until well blended and thick. Whisk in the onions. Mix together the matzo meal, baking powder, if using, salt (figure about 1 1/2 teaspoons), and pepper to taste, and stir in the egg mixture. Stir in the optional seasonings, if using. Cover the mixture and refrigerate for at least 2 hours or up to 24 hours, so the matzo meal can fully absorb the liquids and seasonings. 
2. Bring 4 quarts water and 1 1/2 tablespoons salt to a boil in a large, wide pot with a lid. 
3. The balls formed from the soft batter may not hold their shape well, especially those made without baking powder. Not to worry: They will be very tender. Shape the batter into walnut- or olive-size balls, and place on a platter. When the water comes to a rapid boil, reduce the heat a bit. Carefully slide the balls in one at a time. Or you can form the balls using two spoons and drop them right into the water. Don't crowd the pot -- if necessary, prepare the matzo balls in to batches or use two pots. 
4. When the water returns to a gentle boil, immediately cover the pot tightly and lower the heat to a simmer. Cook 35 to 45 minutes, without removing the lid. (They will cook by direct heat as well as by steam, which makes them swell up -- lifting the lid will reduce some of that steam.) Test for doneness: Remove a matzo ball and cut it in half. It should be tender, fluffy and completely cooked through. If it isn't, continue cooking for a few more minutes. 
5. Remove the matzo balls gently with a skimmer or a large slotted spoon -- they are too fragile to pour into a colander. To serve, heat the chicken soup, add the matzo balls, and simmer until they are heated through. Don't eliminate this vital step: Matzo balls cooked in water need to absorb some of the soup's flavor. Ladle into warmed shallow bowls and serve immediately. Makes 6 to 8 servings.

ny-fdrosh80925

Classic matzo ball soup

This recipe is adapted from James Peterson's "Essentials of Cooking." Choose a thick roast that fits snugly in a Dutch oven. 
1 (4- to 5-pound) chuck roast, at least 6 inches thick 
2 large onions, chopped (about 3 cups) 
1 large carrot, roughly chopped 
1 rib celery, roughly chopped 
4 cups dry, fruity red wine (e.g., zinfandel, Merlot, syrah) 
Vegetable oil 
Salt 
Bouquet garni (see note) 
Pepper 
2 large carrots, peeled and chopped neatly into 3/4-inch cubes 
1/2 pound (1/2 package) frozen pearl onions 
1. Place meat in a large heavy-duty, resealable plastic bag along with chopped onions, carrot and celery. Pour wine over everything, press out as much air as possible and place in a bowl. Refrigerate overnight. (If you wake up in the middle of the night, turn the bag over.) 
2. Remove meat from marinade, picking off all the vegetables adhering to it. Strain marinade, separating the chopped vegetables from wine. 
3. Pour a thin layer of oil in the bottom of a Dutch oven large enough to accommodate the meat. Wipe meat dry, then sprinkle liberally with salt. Over high heat, brown meat on all sides. Remove and set aside. Pour out oil and wipe pan clean. Add new oil and chopped onions, carrots and celery from marinade plus a big pinch of salt. Over medium-high heat, cover pan and cook until vegetables give up most of their moisture, about 10 minutes, then uncover and, stirring occasionally, saute until they are soft and starting to color. Return meat to pan and pour wine marinade over it. Add enough water so liquid comes halfway up meat. Add bouquet garni and a good grinding of pepper. 
4. Preheat oven to 300 degrees. On stove top bring liquid to a simmer. Cut a piece of parchment paper to cover the meat (its edges will be in the liquid) to keep the meat moist. Place pot in oven and bake until a metal skewer slides easily into meat, anywhere from 3 to 5 hours, depending on the thickness of the meat. You want the liquid in the pan to be simmering as slowly as possible - just an occasional bubble. 
5. Take meat out of pot and cover with foil. Strain liquid and discard expired vegetables. Let liquid stand for a few minutes until fat rises to the top. Skim off fat. Wipe pot clean and add liquid back to it. Add meat back, along with the neatly chopped carrots and pearl onions. Cover and simmer slowly, basting every few minutes, for 30 minutes. Now remove lid and continue to cook, basting frequently, until roast is covered with shiny glaze and liquid is slightly syrupy. Makes 8 servings. Note: To make a bouquet garni, gather a few sprigs of parsley, a few sprigs of thyme and a bay leaf. Tie together with kitchen twine, or place in a metal tea ball.

ny-fdrosh60925

French-style chuck roast

Leave the fat alone: Unless it is excessive, don't trim any external fat from the meat. You will need it to keep the meat moist during cooking, and any fat can easily be skimmed off the sauce before serving. Stove top or oven: You can make a pot roast in the oven or on the stove top; the important thing is for the liquid in the pot to be at a very slow simmer. If your burner isn't low enough, try using a metal heat diffuser. Start high: When braising in a slow oven, it can take a very long time for the pan contents to come to a simmer. I start out my pot roasts at a high temperature, then lower the heat after 15 minutes. This step is more important when the roast is thick than when it is a thin brisket. Finish low and slow: Cook a pot roast at a very, very slow simmer -- you want to see only the occasional bubble rise to the surface. This can be achieved over a very low flame or in an oven no hotter than 300 degrees. I have cooked pot roasts overnight at 250 degrees and results have been glorious. Be flexible: The vagaries of individual ovens and cuts of meat make giving exact cooking times impossible. A thin roast such as a brisket will take less time than a thicker one, even if they both weigh the same. The roast is done when a metal skewer slides in and out easily. Reduce for a luxuriant sauce: Your roast and its vegetables will give off a lot of liquid as they cook and, when the meat is done, the surrounding sauce probably will be a bit watery. Once the roast has cooled, remove it from the sauce, pour the sauce into a saucepan and reduce it until it is suitably thickened. Successful slicing: As with all roast meats, a pot roast needs to rest before it's sliced. Let it cool in its cooking liquid. When it is cool enough to handle easily, transfer the liquid to a saucepan to reduce, place the meat on a cutting board and, with a long, narrow, sharp knife, cut slices against the grain. Place sliced roast in a baking dish and cover with reduced sauce. Eat, or reheat: Once you've covered the sliced roast with the reduced sauce, you can cover the pan and, in a 350-degree oven, heat it through to serve immediately. Or, better yet, make the pot roast, slice it, and cover it with reduced sauce the day before, refrigerate overnight, and reheat in a 350-degree oven. A night's rest will make the meat even more tender and flavorful.

ny-fdrosh70925

Pot roast pointers

This dessert would make a lovely addition to a Rosh Hashanah celebration, especially if drizzled with a touch of honey, which is traditionally served with apples to symbolize the hope for a sweet year to come. The honey could be added to the syrup (in place of or alongside the brown sugar), with which the apples are drizzled. <o:p></o:p> 
&gt;&gt; <a href="http://www.newsday.com/lifestyle/food-and-recipes/cooking-with-dates-1.1431603">Cooking with dates</a> 
&gt;&gt;&nbsp;<a href="http://www.newsday.com/lifestyle/food-and-recipes/side-dish-pomegranate-apricot-brown-rice-1.1431615">Side dish: Pomegranate-apricot brown rice</a> 
&gt;&gt; <a href="http://www.newsday.com/lifestyle/food-and-recipes/pomegranates-and-dates-flavor-rosh-hashanah-recipes-1.1431076">Pomegranates and dates flavor Rosh Hashanah recipes</a> 
BAKED APPLES WITH DATES AND PECANS<o:p></o:p> 
1/4 cup finely chopped toasted pecans<o:p></o:p> 
1/4 cup pitted and finely diced Medjool dates<o:p></o:p> 
Zest and juice of 1 orange<o:p></o:p> 
3/4 teaspoon cinnamon, divided<o:p></o:p> 
1/4 teaspoon salt<o:p></o:p> 
4 baking apples, such as Pink Lady, Pippin, or McIntosh<o:p></o:p> 
1 tablespoon butter, melted (optional)<o:p></o:p> 
2 cups unfiltered apple juice<o:p></o:p> 
2 tablespoons brown sugar<o:p></o:p> 
2 teaspoons cornstarch<o:p></o:p> 
1 tablespoon cool water<o:p></o:p> 
1. Heat the oven to 350 degrees.<o:p></o:p> 
2. In a small bowl, stir together the pecans, dates, orange zest and juice, 1/4 teaspoon of the cinnamon and the salt.<o:p></o:p> 
3. Core the apples, leaving a half-inch at the bottom, and peel the top edges. Stuff the apples with the pecan filling, then brush the tops with the melted butter, if using.<o:p></o:p> 
4. Arrange the apples in an 8-by-8-inch baking dish. Add the apple juice to the bottom of the dish, then cover it tightly with foil. Bake until the apples are tender (but not mushy) when pierced with a fork, about 35 to 45 minutes.<o:p></o:p> 
5. Transfer the apples to serving plates.<o:p></o:p> 
6. Transfer the juices in the baking dish to a small saucepan over medium. Simmer for 5 minutes, or until reduced by half. Add the brown sugar and remaining 1/2 teaspoon of cinnamon. Simmer, stirring constantly, until the sugar is dissolved.<o:p></o:p> 
7. In a small glass, mix the cornstarch and water. Add the mixture to the saucepan, then heat until thickened. Serve the apples drizzled with the thickened sauce. Makes 4 servings. 
&nbsp;

ny-food-roshhashanah-apples

Baked apples make a sweet dessert

Food Healthy Baked Apples

So you want a nice kosher chicken? No matter what you're serving, you can shop, not schlep, for Rosh Hashanah groceries by ordering from the newly revamped Kosher.com. 
The site has more than 15,000 items certified kosher. (We're talking soup to schmaltz herring here.) It also offers recipes, articles, cooking shows and a blog. Free delivery to the Hamptons, Cedarhurst, Hewlett, Lawrence, Woodmere and Far Rockaway with $50 order.

FDBUY10

Shop kosher for Rosh Hashanah

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Rosh Hashanah recipes and tips

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Cooking for Rosh Hashanah: Recipes and tips

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