Rosh Hashanah – Busy in Brooklyn

Believe it or not, I used to be that person who only ordered vegetables rolls at sushi spots, which eventually gave way to tempura rolls, but I was NOT into raw fish. It wasn’t the idea of it, more the texture for me – and I credit ceviche for being my gateway to loving sashimi! The beauty of ceviche is that the fish is “cooked” with acid (usually lime juice), which firms up the fish and changes the texture completely – the longer it sits, the more “cooked” it will be (overnight and it’s flaky!). Now, I can’t get enough of raw fish – pass me the omakase, and it’s all due to this recipe.

While traditional ceviche uses lime juice, I incorporate all the citrus juices for an unbelievable marinade that’s loosely inspired by Peruvian Tigers Milk. In honor of Rosh Hashanah, I incorporate several simanim or symbolic foods including apple, pomegranate, leek and honey. The resulting dish is a textural dream and flavor explosion.

Wishing you a Happy & Sweet New Year!

Simanim Ceviche
YIELD: 6 appetizer portions

1 lb sushi grade salmon, diced small (may sub tuna or any flaky white fish)
⅓ cup leek, white party only, thinly sliced
1 jalapeño, seeds and veins removed, thinly sliced
Handful chopped cilantro
1 small green apple, peeled and diced small
½ cup pomegranate seeds

For marinade:
2” chunk of ginger
1 large clove garlic
Handful cilantro stems
1/4 c lime juice
2 tbsp each lemon, grapefruit and orange juice
1 tsp honey
Kosher salt and pepper, to taste

To prepare the ceviche, place the marinade ingredients into a blender or food processor and blend until smooth. Pour the mixture through a fine mesh sieve and discard the solids.

In a large bowl, combine the salmon, leek, jalapeno, apple, pomegranate and cilantro. Pour the marinade over the mixture 30 minutes – 1 hour before serving and stir to incorporate.

Serving suggestions: dip the rim of a glass in citrus juice and tajin. Fill with ceviche.

PREPARE AHEAD: Prepare the marinade and store in a container in the fridge. Prep the ceviche ingredients and store in separate containers (you might want to dice the apple fresh so it doesn’t brown). Combine the ceviche ingredients into a large bowl, pour the marinade on 30 minutes – 1 hour before serving.

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Rosh Hashanah Sweet & Sour Braised Cabbage

On September 26, 2024October 9, 2024

by chanie

in Instagram Reel Recipes, Recipes, Rosh Hashanah, Shabbos, Side Dish

4 Comments

I’m a cruciferous girl through and through, so I love cabbage every way. Raw in salads and sandwiches, pickled, roasted, braised – you name it! Oh and soup! Let’s not forget my Bubby’s cabbage soup, one of my favorites! I always have a head of cabbage in the fridge – and I don’t discriminate between red and green!

The humble veg has been getting more attention recently, especially roasted in wedges, but the classic sweet and sour braised cabbage is a recipe I’ve been loving and making for years. It makes a great side dish for meat, poultry and fish and it’s easy and pretty hands-off! And if you use red cabbage, it brings beautiful color to your plate too.

While traditional sweet and sour braised cabbage is usually prepared with vinegar and sugar – I used pomegranate juice, sumac and honey in honor of Rosh Hashanah for the same sweet and sour flavor, honoring the tradition of the holidays.

Sweet & Sour Braised Cabbage

2 tbsp extra virgin olive oil
1 red onion, thinly sliced into half moons
1 large honeycrisp apple, diced small
1 small head of red cabbage, shredded
1 1/2 cups Tuscanini pomegranate juice
1 1/2 tsp sumac
pinch of allspice
2 tbsp honey, or to taste
kosher salt and freshly ground black pepper, to taste

In a deep and wide skillet, heat the olive oil. Add onions and saute until translucent. Add the apples and continue to cook until softened. Add the cabbage, stirring until it starts to soften. Add the pomegranate juice, sumac, allspice, honey, salt and pepper and bring to a simmer. Cover the pot and braise for 1 hour, stirring occasionally. If the pomegranate juice cooks out, add a bit more.

Serve warm alongside the protein of your choice!

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Silan Baked Apples with Pistachio Kataifi

On September 19, 2024October 9, 2024

by chanie

in Dessert, Instagram Reel Recipes, Recipes, Rosh Hashanah, Shabbos

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Hot Honey French Roast

On April 17, 2024September 26, 2024

by chanie

in Dinner, Instagram Reel Recipes, Main Dish, Meat & Poultry, Recipes, Rosh Hashanah

2 Comments

Say goodbye to boring old brisket and hello to my HOT HONEY FRENCH ROAST! This roast is so tender you can pull it apart with a spoon!

Yes this roast is somewhat spicy (not very!), But feel free to adjust the spice level by using less chili and/or more honey.

To view the reel on Instagram click here.

Hot Honey French Roast

3-4lb French roast (Or any braising cut)
Salt and pepper, to taste
1/3 c + 2 tbsp chili oil
1/3 cup honey
2 shallots, thinly sliced
1 cup beef or chicken stock

Method:

Prepare your chili oil as per the recipe.

Pat your roast dry and season generously with salt and pepper. Heat 1 tablespoon of chili oil (Use just the oil and not the chili flakes) in a Dutch oven. Sear the roast until browned on both sides and remove from the pot. Add another tablespoon of chili oil and sauté the Shallots until translucent. Deglaze the pan with chicken stock and scrape up any bits from the pot. Return the roast to the pot and top with chili oil (use mostly the chili flakes and aromatics, not the oil). Add the honey. Cover the pot and bake at 325° for 3 to 4 hours or until tender.