By GOURMETKOSHERCOOKING.COMpumpkin bisque311(photo credit: Courtesy)
High Holiday RecipesIt is now getting time to start planning those menus. I know, I know, it’s still hot and it seems too early for Yom Tov but the truth is that it is right around the corner. Here are some recipes that can be used for Rosh Hashanah, for Succos, or of course, any other time. They all incorporate the simanim (symbolic foods) that we eat on Rosh HaShanah night and can be used for those prayers if you like to get creative. For most Yom Tov recipes, please visit our site: www.gourmetkoshercooking.comSweet Tzimmes:2 pounds carrots, peeled and sliced2 apples, peeled, and chopped in ¼ inch pieces2 sweet potatoes, peeled, and chopped in ¼ inch pieces1 cup water½ cup orange marmalade1/3 cup honey1/3 cup margarine1 orange, zest and juice½ teaspoon cinnamon½ teaspoon saltPlace all in a large stock pot. Bring it to a boil, cover, and simmer for 1 hour.Pumpkin-Coconut Bisque:This rich, silky soup has a touch of spice.Yield: Makes 6 servings2 tablespoons (1/4 stick) margarine1 cup chopped onion3 garlic cloves, minced3 cups canned solid pack pumpkin2 cups canned low-salt chicken broth2 teaspoons sugar1/2 teaspoon ground allspice1/2 teaspoon dried crushed red pepper1 1 /2 cups (about) canned unsweetened coconut milk Ground nutmeg:Melt margarine in heavy large pot over medium heat. Add onion and garlic. Sauté until golden, about 10 minutes. Add pumpkin, broth, sugar, allspice and crushed red pepper. Bring to boil. Reduce heat. Cover and simmer until flavors blend, about 30 minutes.Working in batches, purée soup in blender until smooth. Return soup to pot. Bring soup to simmer, thinning with coconut milk to desired consistency. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Warm soup before continuing.) Ladle soup into bowls. Sprinkle with nutmeg and serve. Roasted Beet Salad with Spinach:This salad is gorgeous and perfect for Rosh Hashanah.For the salad:3 medium yellow beets (about 1 pound), stems trimmed off3 medium red beets (about 1 pound), stems trimmed off2 tablespoons extra-virgin olive oilSalt and freshly ground black pepper4 cups baby leaf spinachToasted almondsFor the dressing:3 cups tangerine or orange juice1 tablespoon lemon juicePinch salt and pepper3/4 cup extra-virgin olive oilWhile the beets are roasting, make the dressing.Preheat oven to 350 degrees F.Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife.For more great recipes, go to www.gourmetkoshercooking.com
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