Take a break from gefilte fish and honey cake

Try these new and exciting recipes for a holiday dinner the whole family will enjoy.

Squash peanut butter soup (photo credit: Courtesy)
Squash peanut butter soup
(photo credit: Courtesy)
Squash and Peanut Butter Soup
Peanut butter? Yes, it adds just enough extra flavor to make this soup special. It’s not typical but it is good. 
4 cups vegetable stock1 butternut squash, peeled, and cut into 2-inch pieces1 large tart apple, cored, peeled and sliced1 large onion, quartered½ cup peanut butter2 teaspoons curry powder½ teaspoon salt (optional if peanut butter is salted )¼ teaspoon pepper¾ cup nondairy creamer
Bring the stock to a boil in a large pan. Add squash, apple and onion. Reduce heat and simmer until vegetables are tender, about 20 minutes. Stir in peanut butter and spices.
Puree the mixture in batches in a blender or food processor until smooth.
Return to the pot and stir in the non-dairy creamer. Add more if necessary to archive desired consistency.
Rosemary Garlic Chicken
A simple but delicious entrée that can be doubled or tripled for a crowd.
Rosemary garlic chicken (Courtesy)
Rosemary garlic chicken (Courtesy)
2 chickens, cut in 1/8th’s10 cloves garlicFreshly ground black pepper4 sprigs rosemary¼ cup balsamic vinegar½ cup olive oil2 tablespoons brown sugar½ cup white wine
Arrange chickens in single layer in two baking pans. Sprinkle with fresh garlic, pepper and rosemary. Drizzle balsamic vinegar over chickens and then olive oil.  Cover and let marinate overnight.
Click for more JPost High Holy Day features
Click for more JPost High Holy Day features
In the morning, preheat oven to 350 degrees.  Sprinkle chickens with brown sugar and then wine.  Bake, uncovered, for about 1-1/2 hours, basting every 20 minutes.
Radish and Apple SaladServes 6 to 8
This is an unusual presentation of the traditional New Year’s apple!
Radish and apple salad (Courtesy)
Radish and apple salad (Courtesy)
10 radishes, thinly sliced3 stalks celery, thinly chopped1 red pepper, diced1 Granny Smith apple, diced2 teaspoons sugar1 tablespoon olive oil1 tablespoon cider vinegar½ teaspoon kosher salt¼ teaspoon black pepper
Place radishes, celery, red pepper and apple in a medium bowl. 
In a small bowl, whisk together sugar, olive oil, vinegar, salt and pepper.  Pour over vegetables and toss to coat. 
Can be served immediately or cover and refrigerate until ready to serve.
Pumpkin-Gingersnap Parfaits
This is a great dessert for Rosh Hashana.
Pumpkin-gingersnap parfait (Courtesy)
Pumpkin-gingersnap parfait (Courtesy)
3 tablespoons margarine½ pound gingersnap cookies, coarsely crumbled2 (8-ounce) packages parve cream cheese1 cup canned pumpkin½ cup sugar1 teaspoon cinnamon½ teaspoon ginger¼ teaspoon nutmeg¼ teaspoon cloves1 teaspoon vanilla extract1 cup pareve whipping cream
Melt margarine and mix with gingersnap crumbs.  Set aside. 
Beat together cream cheese, pumpkin, ½ cup sugar, cinnamon, ginger, nutmeg, cloves and vanilla until smooth. 
In individual parfait glasses or a large trifle bowl, place a layer of crumbs and then a layer of the cream cheese mixture. Repeat twice. 
Beat whipping cream until soft peaks form. 
Gently dollop on top of parfaits or trifle.
These recipes were brought to you by www.gourmetkoshercooking.com