High Holy Daying with style

Sesame Crusted Salmon
Serves 4 and can be doubled

This is an elegant appetizer for the Rosh Hashana meal.

1/4 cup soy sauce
2 tablespoons red wine
1/2 cup parve chicken broth
1/2 teaspoon sugar
1-1/2 teaspoons grated fresh ginger
1 clove garlic, minced
2 tablespoons plus 2 teaspoons cornstarch
3 tablespoons water
1 egg white
2 pounds center-cut salmon fillet, cut into 4 pieces
1/4 cup sesame seeds
1/4 cup cooking oil

In a small bowl, combine the soy sauce, red wine, parve chicken broth, sugar, ginger, and garlic. In another small bowl, stir together the two teaspoons of cornstarch and the water.

Whisk together the egg white and the two tablespoons of cornstarch. Brush the skinless side of the salmon with the egg-white mixture and then dip it into the sesame seeds to coat.

In a large nonstick frying pan, heat the oil over a moderately high heat. Put the salmon in the pan, sesame-seed side down, and cook until golden brown, about five minutes. Turn and cook until just done, about three minutes longer for a 1-inch-thick fillet. Remove.

Pour any oil from the pan. Add the soy-sauce mixture. Simmer for two minutes, stirring. Whisk in the cornstarch-and-water mixture and cook, stirring, until thickened, about one minute longer. Serve the salmon with the sauce poured around it.



Pomegranate-Marinated Lamb with Spices and Couscous
Serves 5

A great Rosh Hashana-inspired recipe. Sweet pomegranates with flavorful lamb, it’s so special for that special meal.

1/2 cup pomegranate molasses (found in most markets, alternatively use pomegranate juice plus 1 tablespoon molasses)
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cumin, divided
1-1/2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lamb chops, cut into 3/4-inch square pieces, bones reserved, or lamb shoulder cubed
1-1/4 cups water, divided
2 cups low-salt chicken broth
1 (10-ounce) box plain couscous
2 tablespoons (1/4 stick) unsalted margarine
3/4 cup pomegranate seeds
3 tablespoons torn basil leaves



Whisk pomegranate molasses (or juice plus molasses), coarsely chopped garlic, olive oil, ground ginger, cinnamon, 1 3/4 teaspoons cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add lamb and toss to coat. Cover and marinate for two hours at room temperature, or up to two days in the refrigerator. Drain, reserving marinade. Pat lamb dry.

Heat heavy large nonstick skillet over medium-high heat. Working in batches, add meat and bones, if using, and cook until browned, turning occasionally, about two minutes total per batch. Return all lamb and bones to skillet. Add reserved marinade and 1/4 cup water. Cover with lid slightly ajar and simmer over medium-low heat until meat is tender, about eight minutes. Remove from heat and set aside.

Meanwhile, bring remaining one cup of water and chicken broth to boil in medium saucepan over medium-high heat. Add couscous and remaining 1/4 teaspoon cumin. Remove saucepan from heat and let stand covered for five minutes. Fluff couscous with fork, then stir in margarine until melted. Divide couscous among plates and top with lamb, pomegranate seeds, and basil leaves, spooning remaining sauce over lamb.

Apple Ginger Chutney

4 Granny Smith apples, peeled and chopped
1 onion, finely chopped
1-1/2 cups cider vinegar
1-1/4 cups brown sugar
¾ cup golden raisins
¼ cup minced fresh ginger
½ teaspoon red chili flakes
¼ cup chopped cilantro (optional)



In a large saucepan, combine the apples, onion, vinegar, brown sugar, raisins and chili flakes. Bring to a boil; reduce heat and simmer for about 40 minutes. Remove from heat and stir in cilantro if desired. Cool completely and store in an airtight container in the refrigerator.

White and Dark Chocolate Brownies

A special dessert for a special occasion. For extra fun, cut brownies into shapes – like leaves for Succot.

1 cup (2 sticks) margarine
1 cup sugar
1 cup brown sugar
2 teaspoons vanilla
4 eggs
1-1/4 cups flour
¾ cup cocoa powder
1 cup semisweet chocolate chips
1 cup white chocolate chips

Frosting:
1-1/2 cups powdered sugar
¼ cup cocoa powder
¼ cup margarine, softened
2 to 3 tablespoons nondairy creamer
½ cup white chocolate chips
1 teaspoon oil



Preheat oven to 350 degrees.

Grease a 9 x 13-inch pan with cooking spray. Melt margarine in microwave. Stir in sugars, vanilla and eggs until well-blended. Stir in flour and cocoa. Add chocolate chips, mix well and pour into pan. Bake for 30 to 35 minutes until set. Cool completely.

For frosting, beat together powdered sugar, cocoa, margarine and nondairy creamer. Add more creamer if mixture is too thick to spread. Spread over brownies. Melt white chocolate and oil in microwave. Stir until smooth and drizzle over frosting.