Traditionally we eat honey from Rosh Hashana through Succot to symbolize a sweet New Year. Apples dipped in honey are of course the most common and easiest version of this custom but at this time of year, I like to use honey in all different ways to bring sweet flavors throughout the meal. Don’t worry, lots of traditional apple and honey cake recipes are coming, but here are a few great ideas and great dishes that will help you celebrate a sweet new year. Sweet and Spicy Orange Honey ChickenServes 6 – 8
• 1 cup soy sauce
• 3/4 cup finely chopped yellow onions
• 1/3 cup rice wine vinegar
• 1/4 cup honey
• 3 tablespoons orange juice
• 1/4 cup chopped fresh cilantro
• 2 tablespoons Sriracha (hot red pepper chili paste)
• 2 tablespoons white sesame seeds
• 2 tablespoons chopped fresh ginger root
• 2 tablespoons minced garlic
• 2 tablespoons sesame oil
• 12 skin-on chicken thighs (about 3 1/2 pounds), and/or 2 chickens cut in 1/8’s
a large bowl, combine soy sauce, onions, rice wine vinegar, honey,
orange juice, cilantro, Sriracha, sesame seeds, ginger, garlic and
sesame oil, and stir well to combine.
Place the chicken in a large plastic bag or baking dish and cover with the marinade.
Toss to combine and place in the refrigerator, turning frequently, to marinate at least 6 hours.
Preheat the grill to medium-low or about 325 F or preheat the oven to 350 degrees.
the chicken from the marinade, reserving the marinade, and grill the
chicken, until brown, about 12-15 minutes. Flip over, and grill an
additional 8 – 10 minutes or until cooked through, basting with the
marinade while cooking. Alternatively, bake the chicken in the marinade
for about 1 hour to 1 hour and 15 minutes, or until chicken is browned
and cooked through and the juices run clear. You can also use a grill
pan, and grill the chicken on a grill pan.
If you are grilling the chicken, place the leftover marinade in a small saucepan and bring to a boil.
Lower the heat to medium and simmer until slightly thick, about 10-15 minutes.
Arrange the chicken on a platter, and spoon the reduced marinade on top.
Apple and Honey Cabbage SlawServes 6 - 8
• 1/4 cup mayonnaise, plus 2 tablespoons
• 1/4 cup parve sour cream or sour cream
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 cups shredded green cabbage (about 1/2 head cabbage)
• 2 Granny Smith apples, cored and cut into matchsticks
• 1 large carrot, peeled and shredded
• 1 cup shredded purple cabbage
• 1/2 cup very thinly sliced sweet yellow onion like a Vidalia, Wala Wala or Spanish
• 1/4 cup minced fresh Italian parsley
• Garnish: radicchio leaves, optional
In a bowl, combine the mayonnaise, sour cream, honey, vinegar, salt, and pepper, and whisk well. Set aside.
In a large bowl, combine green cabbage, apples, carrot, purple cabbage, onion and parsley.
Toss with the dressing until evenly coated. Place in the refrigerator, covered, to chill slightly before serving.
Spoon into radicchio leaves for individual portions.
Honey Braised Short RibsServes 6
• 3 tablespoons olive oil
• 4 – 5 pounds short ribs
• 2 cups celery, small dice
• 1 cup shallots, chopped coarsely
• 5 crushed cloves of garlic
• 1/2 cup of honey
• 1/4 cup of cider vinegar
• 1/2 teaspoon of dry mustard
• 2 tablespoons of ketchup
• 2 tablespoons of Worcestershire sauce (non-fish type)
• 4 cups of beef stock
• Black pepper to taste
Kosher salt to taste
Preheat the oven to 325 degrees.
In a large skillet over high heat, heat oil. When oil is hot, sear the short ribs until well browned on all sides. Reduce flame to low and remove the short ribs to a plate.
Pour out all but two tablespoons of fat remaining in the skillet. Add celery and cook over medium low heat for about four minutes.
Add shallots and garlic. Continue cooking over low heat until all the vegetables are nicely translucent and the garlic is soft, about four minutes.
Add all the remaining ingredients except for the beef stock and bring up to a boil.
Place short ribs back into the pan along with any juices that have collected. Add enough beef broth to come three quarters of the way up the short ribs. Bring to a boil and then transfer to oven.
Cook for 1 ½ - 2 hours, or until meat is about to fall off the bone.
Serve over mashed potatoes or rice.Strawberry Honey Orange SorbetServes 4
½ cup apple juice
1 pint strawberries, sliced
¼ cup orange juice concentrate, frozen
2 tablespoons orange liqueur, optional
1/3 cup honey
In a blender combine apple juice, strawberries, orange juice, orange liqueur, and honey.
Puree until smooth. Freeze in an ice cream maker according to manufacturer’s instructions. If you don’t have an ice cream maker, pour puree into a shallow dish and freeze for 1 hour.
Remove from freezer and blend again. Refreeze until ready to serve.
Stay on top of the news - get the Jerusalem Post headlines direct to your inbox!