Rosh Hashanah menu with sweet symbolic dishes
In Israel, culinary instructor Henny Shore published a selection of dishes for Rosh Hashanah featuring traditional symbolic foods: honey, dates, pomegranate and apples. As The Jerusalem Post reports, the author suggests adding these ingredients not only at the beginning of the festive meal, but also using them in an appetizer, side dish, main course and dessert.
Salmon and roasted vegetables
For an appetizer, Shore recommends preparing salmon pieces in a honey-orange glaze. For 6–8 servings, 600 grams of skinless fillet, honey, fresh orange juice and zest, olive oil, garlic, salt and black pepper are needed. The fish should be marinated in the refrigerator for 20–30 minutes, then baked at 200 degrees for 10–12 minutes. The dish is suggested to be garnished with pomegranate seeds, parsley and orange slices.
A side dish can include carrots, butternut squash, zucchini and whole garlic cloves roasted with silan, lemon juice and olive oil. First, the carrots, squash and garlic are cooked in the oven for 25 minutes, then zucchini is added and baked for another 15 minutes. Before serving, the vegetables are sprinkled with chopped Medjool dates and parsley.
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Chicken with shallots and apple dessert
The main course in the selection is bone-in chicken baked with whole shallots. For the marinade, the author uses pomegranate molasses, honey, olive oil, garlic, salt, black pepper and paprika. The chicken is suggested to be baked under damp parchment paper and foil for one and a half hours at 160 degrees, then for another 30 minutes uncovered at 175 degrees. The finished dish is garnished with pomegranate seeds and parsley.
For dessert, Shore suggests an upside-down apple-honey cake in a 23-centimeter round springform pan. Thinly sliced apples with honey, brown sugar and cinnamon are placed on the bottom, and batter made of eggs, sugar, oil, honey, flour, baking powder, baking soda, strong cold coffee, cinnamon and nutmeg is poured over them. The cake is baked for 35–45 minutes at 190 degrees, and after cooling it is turned out onto a plate so that the apple layer becomes the top of the dessert.
