Category: Rosh Hashanah

Simanim Stuffed Leeks

After the recipe for my haman holipches stuffed leeks went viral on Purim, I decided I had to make a Rosh Hashanah version for y’all! This one is rolled like stuffed cabbage, and ode to the upcoming harvest season. (It also makes it easier to prep because you don’t need to blanch the leek skins, yay!)

Well, the sad thing is that this photo does not do this recipe justice because it is JUST THE THING you need for the High Holidays. The meat filling is loaded with sweet apples and dates, and it all simmers in a delicious sauce of apple cider and silan that complements the flavors beautifully! It hits the spot like a comforting bowl of stuffed cabbage, or my Bubby’s cabbage soup – but in the most fall-forward applelicious kind of way!

The good thing is, you can watch me make it on Instagram and hopefully it’s a wee bit more appetizing than the pic! (which I forgot to take, so I grabbed a quick photo of it when I made it for a recent live cooking demo!).

It’s got so many simanim rolled into one delicious package, so go ahead and give it a try.

Simanim Stuffed Leeks

8 large leeks, divided (see recipe instructions)

Meat filling:
1.25 lbs. ground beef (not lean)
3/4 cup jasmine or basmati rice (raw)
2 cloves garlic, minced
1/3 cup chopped dried dates (3)
½ cup grated apple
⅓ cup chopped parsley
1 tsp cumin
1/2 tsp allspice
1/4 tsp cinnamon
1 ½ tsp kosher salt

Sauce:
1 ½ cups chicken or vegetable stock
1 ½ cups apple cider
3 tbsp tomato paste
¼ cup silan
juice of 1/2 lemon
¼ tsp allspice
2 tbsp olive oil
1 tsp kosher salt
¼ tsp pepper

Trim the leeks by removing the root and the dark green tops. Cut along the length of the leeks and peel the first few layers apart until the peels are no longer wide enough to use for filling (depending on the thickness of the leeks, you should be able to use the first 5-6 layers or so).

Wash the leek peels well to remove dirt. Transfer to a paper towel. Finely chop the leftover leek (that was too narrow to use for wrapping) until you have 1/2 cup.

In a large bowl, combine the meat filling with the chopped leek. Fill the leeks skins with the meat filling (leaving some space on the sides because the rice will expand during cooking) and roll up like a cigar. Place each roll into a second leek skin so it has a double layer. Transfer to a 9×13 pan or Pyrex dish.

In a large bowl, combine the sauce ingredients, whisking until smooth. Pour the sauce over the leeks and cover with a layer of parchment paper and foil.

Bake at 375 degrees for 1 1/2 hours, basting every 30 minutes with the sauce. Uncover and broil for 2 minutes until the leeks caramelize lightly.

FREEZING: While it is best served fresh, you may freeze the stuffed leeks (once cooked). Thaw and add some extra apple cider or stock, cover, and warm at 350 degrees.

Related Recipes

Haman Holipches Stuffed Leeks
lemon grilled leeks
salmon en croute with creamed leeks
Passover stuffed cabbage

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Apple & Honey Garlic Confit

Confit is all the rage these days, and I see garlic confit on just about every Shabbos table! This jalapeno date confit went all out viral when I first posted it on the gram, and it’s made it’s rounds around the world! What is it about confit? Well, it’s a vehicle to drive through an entire loaf of challah or sourdough, that’s for sure. But this one? It’s SO GOOD you will literally just want to eat it with a spoon! Happy sweet new year, indeed!

 

Apple & Honey Garlic Confit

1 firm apple, peeled and sliced
1 large or 2 small leeks, white and pale green parts, chopped
1/2 cup peeled garlic cloves
3 sprigs thyme
Kosher salt and pepper, to taste
1 heaping tbsp honey
Extra virgin olive oil

Method:

Preheat oven to 350°
Cut the leeks in half lengthwise, rinse between the layers to remove any dirt. Slice. Add to a non-reactive baking dish with the remaining ingredients with enough olive oil to mostly cover everything.

Bake, uncovered for 45 minutes or until everything is soft and buttery and starting to brown.

Slather on sourdough and enjoy!

Store in an airtight container in the fridge for up to two weeks. May be frozen.

 

Related Recipes

date jalapeno confit
bone marrow confit

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Pomegranate Roast with Roasted Apples & Gremolata

Never been a brisket girl. There I said it. Braised meat just doesn’t do it for me. I’ll eat the brown stuff when I don’t have teeth! In the meantime? I like to chew my food. So red meat is where it’s at for me. Traditional? Not so much. I know, I know. I’m so predictable!

Speaking of predictable, braised meat is always reliable. You cook it low and slow in the oven, and you’ve got yourself a tender cut. Red meat? Not so much. It needs your attention, and a meat thermometer, to cook it to tender perfection. And that might mean medium for some, medium rare for others, and well done for (hopefully) a very small portion of you that like your meat dry and gray (in which case, I suggest going back to braised brisket!).

So if you’re looking to change things up a bit this holiday, give this recipe a try. It’s not your Bubby’s brisket, but it’s absolutely FABULOUS!

Pomegranate Glazed Roast
YIELD: 8-10 servings

SPECIAL EQUIPMENT: meat thermometer.

1 (3lb) Delmonico roast (may sub boneless chuck/shoulder/French roast)
2 Tbsp olive oil
2 tsp kosher salt
1/2 tsp cracked black pepper
1/2 tsp ground coriander
1 tsp ground cumin
1 1/2 tsp sweet paprika
1 tsp garlic powder
½ tsp cinnamon
3 firm apples, such as Gala or Pink Lady, quartered

Glaze:
1/4 cup pomegranate molasses (see note)
2 Tbsp silan
2 cloves garlic, grated
1 tsp fresh thyme leaves

Bring the roast to room temperature.

Preheat oven to 450 degrees. In a small bowl, combine the olive oil, salt, pepper, coriander, cumin, paprika, garlic powder and cinnamon. Rub the mixture all over the roast and transfer to a greased baking dish. Place the quartered apples around the dish.

Bake the roast for 20 minutes. Prepare the glaze, mixing all the ingredients in a small bowl to combine.

Reduce the oven temperature to 350 degrees and brush the roast with the glaze. Return the roast to the oven and continue to cook until a thermometer reads 130 degrees (about 20 minutes), basting every 10 minutes with more glaze. (see NOTE)

Rest for 10 minutes before slicing. Serve with roasted apples and garnish with pomegranate gremolata.

Pomegranate Gremolata

3/4 cup chopped fresh parsley
Zest of 1 clementine
½ cup fresh pomegranate seeds
1 small garlic clove, very finely grated or minced
1–2 Tbsp good olive oil
Pinch of flaky salt

Add all the ingredients to a bowl and stir to combine.

NOTES: I use Sadaf pomegranate concentrate. Depending on the brand of molasses (some are more sour than others), you may want to add more silan. Taste and adjust to desired sweetness level.

I prefer my roasts medium rare, at about 135-140 degrees. The temperature of your roast will continue to rise by about 10 degrees when you remove it from the oven, so I take it out at 130. If you prefer your roast more rare, remove at 120 for rare, and for more well done, remove at 140 for medium.

For most tender results, do not use imported/grass fed meat for this recipe.

You cannot warm this meat as it needs to be served room temperature. If you want to repare it in advance, I recommend doing the initial sear ahead of time and finishing the cooking close to serving time (this can be done at pretty much any temperature, so long as you monitor the cooking using a thermometer). If you want to cook it on the holiday,  you can purchase a non-digital thermometer that you can use.

It is not recommended to freeze this meat as it cannot be rewarmed.

Related Recipes:

hot honey French roast
savory pomegranate braised roast

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Simanim Ceviche

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.

Related Recipes:

apple honey mustard salmon
simanim carpaccio
simanim roundup

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Rosh Hashanah Sweet & Sour Braised Cabbage

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!

Related Recipes

cabbage hamantasch knish
stuffed cabbage cocktail dogs
roasted cabbage pizza

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