Rosh Hashanah Recipes
Yom Tov 5774/2013
Our popular series, Cooking with the STARS returns, with Rosh Hashanah and the fall holidays. We are delighted to spotlight holiday appropriate recipes from several culinary STARS. In celebration of the New Year 5774, we are focused on contemporary family favorites and classics, rooted in past generations. To us, these beloved heirloom recipes are culinary jewels.. They make the Yom Tov table sparkle with memories and recollections. We thank our 2013 culinary STARS for submitting these food gems, and wish them all a spectacular 5774!
Watch our galaxy of cooking STARS. We will be featuring more stars and adding more recipes, daily through through Yom Tov.
All of our STARS' recipes, from past years too, can be found on our Yom Tov Recipe Listing along with other appropriate menu, recipe and favor suggestions. Today's stars are Mindy Kobrin, founder of the acclaimed cooking and entertaining website mealsonheelsbymindy.com, and David Kolotkin, Executive Chef of The Prime Grill and Solo restaurants, and co-author of The Prime Grill Cookbook.
For lifestyle and entertaining expert Mindy Kobrin, cooking, wellness and celebrating are a family affair. Her lifestyle philosophy can be distilled to a single, luscious concept: Don't Worry, Eat Happy. Fusing culinary expertise with international flair, Mindy aims to create nothing short of a movement: to arm children, moms and dads with the information and inspiration to shop for nutritious, seasonal foods and transform them into chic, memorable, family-friendly experiences – and have a great time doing it... together. As founder of the acclaimed cooking and entertaining website mealsonheelsbymindy.com, Mindy's mission is twofold: to teach parents to feed their families with style, confidence, and fun, while spreading the message of good nutrition and wellness for children to carry into adulthood and pass on to the next generation. Visit www.mealsonheelsbymindy.com Twitter: www.twitter.com/meals_heels Facebook: www.fb.me/dontworryeathappy
Rosh Hashanah, the Jewish New Year, is just the start of delicious feasting and celebration with friends and family. While the Jewish New Year is a time for contemplation and prayer, there's nothing sparse about the festivities and their symbolic ingredients. Beets and Brisket, two popular dishes during Rosh Hashanah, are jazzed up with a few of my favorite twists on traditional ingredients. The Roasted Beet Salad is served with a tangy Mediterranean dressing inspired by a Greek Skordalia recipe I learned during travels. I just fell in love with that creamy sauce. It makes everything from pita chips to grilled vegetables taste better! Plus, beets are a great source of phytonutrients that support anti-oxidant, anti-inflammatory and detoxification properties.
See Mindy Kobrin's Rosh Hashanah recipes:
Chef David Kolotkin was raised in the kitchen. While watching his mother prepare delicious home-cooked meals and bonding with his father while food sizzled and sautéed in the background, Kolotkin gained a strong veneration and respect for the culinary arts. His passion ran deep, so he decided to pursue a life dedicated to preparing gastronomical delicacies for others. Armed with his three favorite tools—chef's knife, sauté pan, and his hands—he creates tantalizing dishes. Kolotkin is the executive chef at both the Prime Grill and Solo. He graduated from the Culinary Institute of America, where he was voted Most Likely to Succeed. When not mastering the Zen of cooking in the kitchen, he enjoys skydiving, water skiing, snow skiing, and hiking with his wife in New York City. He is the co-author of The Prime Grill Cookbook, along with Joey Allaham.
Try David Kolotkin's holiday recipes:
Susie Fishbein is a world-famous kosher cook and author. Her wildly successful Kosher by Design series has already sold over 400,000 copies worldwide and has led to hundreds of appearances by Susie from coast-to-coast and Canada. She has been the featured celebrity guest on cruise ships as well as at a week-long culinary adventure in the Galil in Israel. Profiled in the New York Times and on CNN, Susie has been named one of the 50 most influential Jews by the Forward. A media darling, she has been a guest on dozens of network TV and radio shows, and at the White House in recognition of National Jewish Heritage Month. She is just back from leading a culinary tour in Tuscany, and in conjunction with The Jewish Journey, will be leading a Culinary Adventure in Israel, February 15-22, 2014. Consider joining her! http://www.jewishjourney.org/susie-fishbein.html
Enjoy these High Holiday recipes from Susie:
Gloria Kobrin married 40 years, Mother of two, Grandmother of two, has cooked her whole life for groups ranging from four to 100. Gloria specializes in creating delicious gourmet food that is approachable to the home cook and that happens to be kosher. Author of the Kosher Cookbook App for iPhone and iPad , Gloria currently shares her recipes and cooking tips on her Kosher Cookbook page on Facebook, her blog, and on Twitter.
"Tzimmis has been a holiday staple in my life for as long as I can remember. My Mother served it for Rosh Hashana following in the footsteps of her Mother and Grandmother who came to the United States in 1913 from Russia. What child wouldn't like the taste of candied potatoes and meat-even the "prunes" were delicious. After I got married, I incorporated my Mother-in-Law's recipe into mine. She added carrots and white potatoes to the mix. And then, at the age of 18, my daughter became vegetarian. No meat Tzimmis for her! Thus, I began to make a veggie Tzimmis in addition to my meat one. I guess, that's how new traditions are born. Each generation adds a little something!"
Enjoy Gloria's Tzimmis recipes - both her vegetarian version and her classic meat version:
Eileen Goltz is a muti-talented syndicated food columnist and writer, event planner and host of Slice of Life on NPR. Born and raised in the Chicago area, she graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She writes for the Journal Gazette and various newspapers, magazine, websites and blogs throughout the United States and Canada. She was recently voted the most popular event planner in Northern Indiana and her blog is CuisinebyEileen.wordpress.com. She is the author of the Dormroom Cookbook and Perfectly Parve Cookbook (Feldheim) and is a contributing writer for the OU, Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman's World Magazine.
Eileen presents a wealth of possibilities for Yom Tov meals. This cooking star is watching our cholesterol and calories and presenting some lovely salads and appetizers for light late night eating, appetizers, break-the- fast or even as a first course in the sukkah.
"I have utilized Lox (nova and/or regular), smoked fish (use any kind you like) and the ever traditional gefilte fish in "POP" of flavor/protein in the salad and since it's not a main course you don't need to spend oodles of cash to feed bunches of people." We have also included her divine recipe for Champagne Sangria to welcome the New Year or enjoy in the Sukkah. Even a light meal – needs a toast, now doesn't it!! L'Chaim!
Enjoy these recipes from Ellen:
Eileen Goltz is an apple maven. Here are her suggestions for which apples to snack on, bake with or cook: Slice of Life: High Holiday Apples
Called by the New York Times "one of the best-selling cookbook authors of all time," Mollie Katzen was singled out by Health magazine as "one of five women who changed the way we eat." She has been inducted into the James Beard Hall of Fame and the Natural Health Hall of Fame. She is the author of the classics The New Moosewood Cookbook and The New Enchanted Broccoli Forest. Her newest book is The Heart of the Plate: Vegetarian Recipes for a New Generation (Houghton Mifflin Harcourt, September 2013) – a big tome reflecting the evolution of her own cooking and lavishly illustrated with her own watercolors and photos.
Enjoy these recipes Mollie Katzen's newest book, Heart of the Plate:
Rosh Hashanah Holiday Recollections
My mother baked Fannies probably once a week, but the Honey Cake and Mandelbrot were once-a-year items, which made them particularly special, and maybe even more so because the actual people were missing.
Mandelbrot was a different story. It was always one of my favorites. The recipe would change a bit from time to time depending on who baked it: sometimes it would include candied cherries, which all the kids loved, sometimes two kinds of raisins, but always chocolate chips. I'm sure they didn't bake Mandelbrot with chocolate chips in whatever old country my aunts came from. But my father's family of bakers learned American ways -- chocolate chips included -- quickly. What I especially loved about their Mandelbrot was that they kept it soft – that is, they didn't slice the cake and toast the slices, which is more traditional.
Ronnie Fein is a cookbook author and cooking teacher in Stamford, CT. Her latest book is Hip Kosher. Visit her food blog, Kitchen Vignettes, at www.ronniefein.com and follow on Twitter at @RonnieVFein.
Enjoy these family recipes that Ronnie has shared:
Chef Laura Frankel
Party Like it's 1899
Laura Frankel is the Executive Chef at Wolfgang Puck Kosher Catering at the Spertus Institute for Jewish studies in Chicago. She is the author of Jewish Cooking For All Seasons and Jewish Slow Cooker Recipes Chef Laura writes for The Jerusalem Post, Bitayavon, and Joy Of Kosher magazines.