Not just a recipe for the New Year

These versatile dishes including Salmon with brown sugar and mustard glaze can work equally well for Rosh Hashana and Succot.

By GOURMETKOSHERCOOKING.COM
September 28, 2011 07:46
3 minute read.
Glazed corn beef

Glazed corn beef 311. (photo credit: examiner.com)

 
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These recipes work equally well for Rosh Hashana and Succot. They can be enjoyed indoor or out, by family or by friends. So have a sweet new year – and eat up!!

Sometimes it’s nice to start with fish instead of soup. This flavorful salmon is a good place to begin.

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Salmon with brown sugar and mustard glaze

1 tablespoon brown sugar
1 teaspoon honey
2 teaspoons margarine
2 teaspoons Dijon mustard
1 tablespoon soy sauce
1 tablespoon olive oil
2 teaspoons fresh ginger
1 whole salmon fillet, skin on (2 ½ pounds, ¾ to 1 inch thick)

Preheat grill to medium heat.

Melt brown sugar, honey and margarine in saucepan. Whisk in mustard, soy sauce, olive oil and ginger. Allow to cool.

Place salmon skin side down on aluminum foil. Leave a foil border of ¼ to ½ inch. Coat salmon with mixture.

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Grill salmon indirectly over medium heat until edges begin to brown and inside is opaque, 15 to 25 minutes – depending on thickness of fish and desired degree of doneness. Cut salmon crosswise into 6 to 8 pieces. Do not cut through skin.

Slide a spatula between skin and flesh to remove pieces to serve.

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Glazed corn beef

3 pounds corned beef
1 cup dark marmalade, like orange or raspberry
4 tablespoons prepared Dijon mustard
4 tablespoons brown sugar

Place corned beef in a large pot and cover with boiling water. Bring to a boil, lower heat, cover partially and simmer as slowly as possible for about 3 hours, or until very tender when tested with a fork.

Preheat oven to 350°F.

Mix marmalade, mustard and sugar together in a small bowl.

When meat is done, remove from pot and drain. Place meat on an ovenproof serving dish and pour marmalade mixture over it, coating thoroughly. Bake corned beef for 30 minutes, or until glaze is crisp and brown. Serve hot or at room temperature.

Apples, cranberries and almonds salad

This is the perfect salad, with ingredients and colors of the Yom Tov season.

4 Granny Smith apples, cut into cubes
½ cup dried cranberries
½ cup toasted chopped almonds
½ cup pomegranate seeds (optional but good)
1 head romaine, chopped

Dressing:
2 tablespoons Dijon mustard
1 tablespoon honey
1/3 cup olive oil
1 tablespoon nondairy creamer
Whisk together dressing ingredients and toss with salad. Serve.

Chocolate chip coffee cake

1 cup margarine, softened
1 (8 ounce) package tofutti cream cheese, softened
1-1/2 cups sugar, divided
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ cup nondairy creamer
1 cup semisweet chocolate chips
¼ cup chopped pecans
1 teaspoon cinnamon

Preheat oven to 350 degrees. Cream together margarine, tofutti cream cheese and 1-1/4 cups sugar. Beat in eggs and vanilla.

Combine the flour, baking powder and baking soda and add to the mixture alternately with the nondairy creamer. Stir in the chocolate chips. Pour batter into greased 9-inch spring form pan.

Combine the pecans, cinnamon and remaining sugar and sprinkle over batter. Bake for 50 to 55 minutes. Cool for 15 minutes. Remove sides of pan.

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