It’s impossible to put it off any longer. It’s time to start cooking for
Rosh Hashana. Here are some of our favorites – new and old – that will
help get you in the mood.
Spiced Pumpkin Soup
2 tablespoon olive oil
1 onion, chopped
1 garlic clove, chopped
1 tablespoon chopped fresh ginger
1 small red chile, seeded and finely chopped
2 tablespoon chopped fresh cilantro
1 bay leaf
1 (28 ounce) can pumpkin or a 2 pound fresh pumpkin, peeled, seeded and diced
2 ½ cups vegetable stock
the oil in a pan over medium heat. Add the onion and garlic and cook,
stirring, for about four minutes, until slightly softened. Add the
ginger, chile, cilantro, bay leaf, and pumpkin and cook for another 3
Pour in the stock and bring to a boil. Using a slotted
spoon, skim any foam from the surface. If using fresh pumpkin, reduce
the heat to a simmer, stirring occasionally, and simmer for about 25
minutes, or until the pumpkin is tender. For canned pumpkin, just simmer
for 15 minutes. Remove from the heat and take out the bay leaf, and let
cool a little.
Transfer the soup into a food processor or with
an immersion blender, process until smooth. Return the mixture to the
pan and season to taste with salt and pepper. Reheat gently, stirring.
Remove from the heat and pour into warmed soup bowls. Garnish each one
with a swirl of parve cream.
Beef tagine with butternut squash
2 teaspoons paprika
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1 (1-pound) beef shoulder roast or brick roast, trimmed and cut into 1-inch cubes
1 tablespoon olive oil
4 shallots, quartered
4 garlic cloves, chopped
1/2 cup fat-free, lower-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
1/4 cup chopped fresh cilantro
Combine paprika, cinnamon, salt, ginger, red pepper, and black pepper in a medium bowl. Add beef and toss well to coat.
oil in a Dutch oven over medium-high heat. Add beef and shallots. Cook
for four minutes or until browned, stirring occasionally. Add garlic and
cook for one minute, stirring frequently. Stir in broth and tomatoes
and bring to a boil. Cook 5 minutes. Add squash, then cover, reduce
heat, and simmer for 15 minutes or until squash is tender. Sprinkle with
cilantro. Serve over rice.
2 bunches, medium beets
12 shallots, peeled
3 tablespoons olive oil
½ dry red wine
Salt and pepper to taste
3 tablespoons light brown sugar
3 tablespoons red wine vinegar
oven to 375 degrees. Peel the beets and cut each one into eight chunks.
Mix the beets and shallots together in a 13 x 9-inch baking dish. Toss
the olive oil and red wine and season with salt and pepper. Cover the
dish tightly with aluminum foil and bake until the beets are just
tender, about 1 ¼ hours.
Stir in the brown sugar and red wine
vinegar. Bake uncovered stirring occasionally until the vegetables are
tender and glazed with the sauce, about 15 to 20 minutes more.
Pomegranate Cheesecake (Parve)
½ cup (1 stick) margarine, melted
1-1/2 cups graham cracker crumbs
¼ cup brown sugar
4 (8-ounce) packages tofutti cream cheese
1 cup sugar
¼ cup flour
1 tablespoon vanilla
2 cups tofutti sour cream
1-1/2 cups pomegranate seeds
¼ cup sugar
1 teaspoon vanilla
1 (approximately 15-ounce) bottle pomegranate juice
¼ cup brown sugar
1 tablespoon cornstarch
Preheat oven to 350 degrees.
together melted margarine, graham cracker crumbs and brown sugar and
press into bottom of 10-inch spring form pan. Bake for 10 minutes and
cool on wire rack. Reduce oven to 325 degrees.
In a large mixer
bowl, beat together tofutti cream cheese and sugar until light and
fluffy. Beat in the flour, eggs and vanilla. Stir in ½ cup tofutti sour
cream and fold in ¾ cup pomegranate seeds. Pour over crust. Place pan on
baking sheet and bake for about 1 hour.
Mix together remaining
1-1/2 cups tofutti sour cream with the ¼ cup sugar and the teaspoon
vanilla. Spread over cake and return to oven for 10 more minutes. Cool
in pan for 10 minutes before loosening sides. Cool completely and remove
sides. Place in refrigerator to chill.
To make sauce, bring the
pomegranate juice to a boil. Reduce heat and simmer, gently for about
10 minutes. In a small bowl, stir together brown sugar and cornstarch.
Whisk into pomegranate juice and cook for about 2 minutes. Cool and
chill until ready to serve. To serve sprinkle pomegranate seeds and
drizzle sauce over cheesecake.
These recipes were brought to you by www.gourmetkoshercooking.com.