These versatile dishes including Salmon with brown sugar and mustard glaze can work equally well for Rosh Hashana and Succot.
By GOURMETKOSHERCOOKING.COMGlazed corn beef 311(photo credit: examiner.com)
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.Salmon with brown sugar and mustard glaze1 tablespoon brown sugar1 teaspoon honey2 teaspoons margarine2 teaspoons Dijon mustard1 tablespoon soy sauce1 tablespoon olive oil2 teaspoons fresh ginger1 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.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.Click for full Jpost coverageGlazed corn beef3 pounds corned beef1 cup dark marmalade, like orange or raspberry4 tablespoons prepared Dijon mustard4 tablespoons brown sugarPlace 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 saladThis is the perfect salad, with ingredients and colors of the Yom Tov season.4 Granny Smith apples, cut into cubes½ cup dried cranberries½ cup toasted chopped almonds½ cup pomegranate seeds (optional but good)1 head romaine, choppedDressing:2 tablespoons Dijon mustard1 tablespoon honey1/3 cup olive oil1 tablespoon nondairy creamerWhisk together dressing ingredients and toss with salad. Serve.Chocolate chip coffee cake1 cup margarine, softened1 (8 ounce) package tofutti cream cheese, softened1-1/2 cups sugar, divided2 eggs1 teaspoon vanilla2 cups flour1 teaspoon baking powder½ teaspoon baking soda¼ cup nondairy creamer1 cup semisweet chocolate chips¼ cup chopped pecans1 teaspoon cinnamonPreheat 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.Tell us your storyHere at JPost we’re interested to hear which moments defined this past year for you personally, and how they will influence the year ahead. We want to hear about the changes that impacted your year, whether it be a decision you've made, a personal gain or loss, a family event or a community gathering. Tell us about your experience how it affected you and what you’ve gained from it in order to improve the next year. Please send in your stories in text, image or video (or any combination of the above mentioned), to lifestyle@jpost.com. The best story will win a two-night weekend stay at The Grand Court Hotel in Jerusalem. The winner will be chosen by a panel composed of Lifestyle Editor Yoni Cohen, Internet Desk Manager Elana Kirsh and Managing Editor Moshe Raphaely. Stories must be submitted by Wednesday, October 12, 2011. The winner will be announced the following week on Wednesday October 19. Selected entries will be published on JPost.com.
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