ROSH HASHANAH FOOD: Cookbook authors share their High Holiday favourites

Amy Stopnicki's Apricot Chicken

The High Holidays are quickly approaching and once again, the main topic of conversation seems to be: “So what’s on your yom tov menu this year?” I asked several of my favourite cookbook authors what they are planning to serve to their guests. Here’s a scrumptious sampling of what will be on their holiday tables. I hope you will include one or more of their dishes on your menu. 

Amy Stopnicki’s Apricot Chicken

This scrumptious recipe comes from Gathered Around the Table (a fundraising project of Netivot Hatorah Day School in Toronto), which was edited by Amy Stopnicki and Shana Dale Aronson. This recipe will multiply easily for a large crowd. It’s great over steamed rice.

o 1/2 cup flour

1/2 tsp. pepper

o 1 tsp. dried vegetable blend seasoning

o 1 chicken, cut into eighths
(or 4-6 boneless chicken breasts)

o 3/4 cup apricot jam

o 3/4 cup barbecue sauce

o 1 1/2 tsp. soy sauce

o 1 onion, thinly sliced 

Preheat oven to 425. In a shallow dish, mix flour, pepper and dried vegetable seasoning. Coat the chicken pieces with the flour mixture. 

Place chicken in a lightly oiled pan. Bake 10 minutes. Turn chicken over and bake an additional 10 minutes. 

Combine jam, barbecue sauce and soy sauce in a small bowl. 

Remove chicken from oven. Scatter with sliced onion and pour sauce over top. 

Lower oven temperature to 350. Bake 30-45 minutes or until chicken is cooked through. Cover with foil if chicken starts to get too brown. Serves 6.

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Norene Gilletz's Cranberry Chicken Meatballs

Adapted from The New Food Processor Bible by Norene Gilletz 

These tasty meatballs can also be made with lean ground beef, veal or turkey. This favourite can be used as either an appetizer or a main dish – perfect for the High Holidays or anytime! 

Meatballs:

o 2 lb. lean minced chicken

o 1 medium onion, cut into chunks

o 1 carrot, cut into chunks

o 1 stalk celery, cut into chunks

o 1 egg (or 2 egg whites)

o 1 tsp. salt (or to taste)

o 1/2 tsp. garlic powder

o 1/4 tsp. freshly ground black pepper

o 1/3 cup dried bread crumbs or matzo meal (or use gluten-free crumbs)

Sauce:

o 2 cans (14 oz. each) jellied cranberry sauce

o 1/2 tsp. ground cinnamon

o 2 cups tomato sauce

Place minced chicken in a large mixing bowl.

In a food processor, process onion, carrot and celery until minced. Add egg, salt, garlic powder and pepper and process a few seconds longer. Add with crumbs to chicken and mix well.

Wet hands and form 1-in. meatballs. Place on a sprayed, foil-lined baking sheet. Bake, uncovered, in a preheated 350 oven for 25-30 minutes. Transfer meatballs to a large sprayed casserole.

For sauce: Place cranberry sauce and cinnamon in processor. Add tomato sauce through feed tube while machine is running. Process until blended. Pour over meatballs. 

Bake, covered, at 350 for 1 hour, basting occasionally. Makes 6-8 servings as a main course, 10-12 servings as an appetizer. Reheats and/or freezes well. 

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Daniella Silver’s Rainbow Roasted Roots with Oranges and Pomegranates  

Adapted from The Silver Platter: Simple to Spectacular by Daniella Silver and Norene Gilletz.

This brightly coloured gluten-free side dish from Daniella Silver of Toronto combines a unique pairing of roasted roots with vibrant, juicy fruits. A few basil leaves and a splash of orange juice add a refreshing finish that goes perfectly with that savoury roasted flavour. Perfect for vegetarians – or anyone at your holiday table!

o 2 bunches red or rainbow beets, scrubbed and trimmed (about 6-8)

o 3 medium sweet potatoes, peeled, cut into 1-in. chunks

o 3 parsnips, peeled, trimmed, cut into 1-in. chunks

o 2 tbsp. olive oil

o kosher salt

o freshly ground black pepper

o 2 seedless oranges, peeled and cut into 1-in. chunks

o 1/3 cup pomegranate seeds

o 1/2 cup orange juice 

o 2 tbsp. olive oil

o 2 tbsp. honey

o 1/4 cup chopped fresh basil

Preheat oven to 400. Cut a large piece of heavy-duty foil; place onto a rimmed baking sheet.

Coat foil with nonstick cooking spray. Place beets onto centre of foil. Wrap tightly, pinching edges together. Roast for about 1 hour, until tender. 

Spread sweet potatoes and parsnips in a single layer on a parchment-lined baking sheet. Drizzle with oil; sprinkle with salt and pepper. Roast, uncovered, for 40-45 minutes, or until tender. (You can roast them at the same time as the beets.)

Carefully open foil packet and let beets stand until cool enough to handle. Use paper towels to rub off skins. Discard the skins. Cut beets into 1-inch chunks and place in a large serving bowl. Season with salt and pepper. 

Add sweet potatoes, parsnips, oranges and pomegranate seeds. 

Add orange juice, oil, honey and basil. Toss together gently. Serve at room temperature.  Yields 8 servings; do not freeze. 

Variation: Instead of sweet potatoes, use squash, carrots or baby pumpkin, cut into chunks. Instead of parsnips, use 1 lb. baby potatoes, halved. Measurements don’t need to be exact. You just want a variety of different-coloured vegetables.