Rosh Hashanah Recipes

Known as the Queen of Kosher and the Jewish Rachael Ray, Jamie Geller is Founder and Chief Creative Officer of the Kosher Media Network, publisher of the award-winning Joy of Kosher with Jamie Geller magazine and the JoyofKosher.com website. Also the host of the Joy of Kosher with Jamie Geller cooking show and Joy of Israel with Jamie Geller food and travel show on JLTV and the Israel Food Channel.  Author of the bestselling Quick & Kosher cookbook series, she and her husband recently moved their family to Israel, where their five children give her plenty of reasons to get out of the kitchen—fast.

The new “Joy Of Kosher by Jamie Geller” cookbook will be in-stores in October. It’s filled with over 100 foolproof, family-friendly and delicious recipes. Each recipe will include a dress up and a dress down option making it suitable to go from every day to holiday (that’s more than 200 recipes and ideas).  Recipes such as Garlic Honey Brisket (Dress It Down: Honey Brisket Pita Pockets), Butternut Squash Mac and Cheese (Dress It Down: Mac and Cheese Muffin Cups) and  Miso-Glazed Salmon (Dress It Up: Avocado-Stuffed Miso-Glazed Salmon) will keep you coming back for more.

Click on title of the dish and the recipe will display with ingredients and instructions.

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[tab class=”active” type=”tab” href=”#dws_first_tab68″ title=”Creamy Carrot Soup”]
[tab class=”” type=”tab” href=”#dws_tab139990003168″ title=”Simanim Salad”]
[tab class=”” type=”tab” href=”#dws_tab139996576568″ title=”Date and Honey Glazed Chicken”]
[tab class=”” type=”tab” href=”#dws_tab140003153168″ title=”Whole Wheat Stuffing with Leeks”]
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[tcontent class=”active” id=”dws_first_tab68″]Carrots are a siman (symbolic food) for an increase in our spiritual merits.

Ingredients

• 2 tablespoons olive oil
• 2 medium yellow onions, diced
• 3 cloves garlic, chopped
• 1 (1-inch) piece ginger, peeled and grated
• 5 cups carrots, peeled and chopped
• 3 cups vegetable broth
• 2 cans coconut milk
• 1 teaspoon kosher salt
• Cilantro for garnish, optional

Directions

Sauté onions, garlic, and ginger for 5 minutes, or until soft and fragrant. Add carrots and cook 10 minutes, or until slightly softened. Add broth and bring to a boil. Reduce to a simmer, and cook another 15 to 22 minutes, or until carrots are very tender. Using a blender or food processor, blend until very smooth. Return to pot over low heat. Stir in coconut milk and season with salt; serves six.[/tcontent]

[tcontent class=”” id=”dws_tab139990003168″]I am especially proud of this creation because I love to incorporate the simanim throughout my menu. This gorgeous, healthful and refreshing recipe satisfies so tastefully—I wouldn’t wait for the holidays to make it! This recipe calls for cooked beets. You can use boiled, canned or roasted (my favorite).

Ingredients

• 1 cup pomegranate juice
• 3 tablespoons honey
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 baby spinach
• 1 gala or pink lady apple, cored and thinly sliced
• 1 large carrot, peeled/made into ribbons using peeler
• 1½ cup quartered cooked beets
• 1/4 cup pomegranate seeds
• Kosher salt
• Freshly ground black pepper

Directions

In a small bowl, whisk together pomegranate juice, honey, olive oil, and balsamic vinegar. Set aside. Place spinach on a large platter as the salad base. Artfully arrange apples, carrots, and beets on the spinach. Sprinkle with pomegranate seeds. Drizzle the dressing over the top, and season with salt and pepper to taste; or serve the salad undressed, and let your guests add dressing to their own plate. Yield: eight to ten servings. [/tcontent]

[tcontent class=”” id=”dws_tab139996576568″]The ultimate symbol of sweetness, we consume honey as we pray for a good, sweet year.

Ingredients

• Cooking spray
• 1 cup apple juice
• 12 pitted dates, coarsely chopped
• 6 cloves garlic, coarsely chopped
• 4 tablespoons honey
• 4 tablespoons olive oil
• 1 teaspoon kosher salt
• 8 large bone-in, skin-on chicken thighs, about 3 pounds

Directions

Preheat oven to 400˚. Lightly spray a 9×13 inch baking dish. Prepare glaze: In a food processor, combine apple juice, dates, garlic, honey, olive oil, and salt. Pulse until fairly smooth. In a large bowl, combine chicken and glaze; toss to coat well. Transfer to the prepared baking dish and bake for 35 to 40 minutes, or until chicken reaches 175˚ internal temperature. Makes eight servings. [/tcontent]

[tcontent class=”” id=”dws_tab140003153168″]Leeks are a siman. Spinach, swiss chard, and beets are also meaningful.

Ingredients

• Cooking spray
• 2 tablespoons olive oil
• 3 large leeks, white and light green parts only, chopped
• 2 cloves garlic, coarsely chopped
• 1 cup baby spinach
• 6 cups day-old whole wheat bread, crust removed and cut into cubes
• 1 cup vegetable broth
• 2 tablespoons margarine, melted
• 1 teaspoon kosher salt
• Freshly ground black pepper

Directions

Preheat oven to 400˚. Lightly spray a 9×13 inch baking dish. In a medium sauté pan over medium low heat, heat olive oil and add leeks. Sauté 12 to 15 minutes, or until softened and just beginning to turn golden. Add garlic and spinach; mix well, and remove from the heat. In a large bowl, combine leek mixture, bread cubes, broth, margarine, salt and pepper to taste; stir to combine. Pour into the prepared baking dish and bake 30 to 40 minutes, or until golden brown on top. Makes eight servings.[/tcontent]
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