Sweet Beginnings

Four Rosh Hashanah Recipes for A
Sweet and Flavorful New Year

Rosh Hashanah is the perfect time to bring a little extra sweetness into the kitchen. Honey, apples, dates, pears, and maple syrup add seasonal flavor while still keeping these dishes balanced and savory where they need to be.
These four recipes offer a mix of comforting classics and fresh ideas for the holiday table. From tender brisket and stuffed chicken to roasted sweet potatoes and a pear dessert, each one is practical enough for home cooking and special enough for Yom Tov.

Honey Mustard Brisket with
Caramelized Onions
Meat
Yields: 1 brisket
Serves: 8 to 10

Ingredients
4 to 5 pounds first cut brisket
2 tsp salt
1 tsp black pepper
2 tbsp olive oil
4 large yellow onions, thinly sliced
4 cloves garlic, minced
1 cup beef broth
¼ cup honey
¼ cup Dijon mustard
2 tbsp apple cider vinegar
1 tbsp tomato paste
1 tsp paprika

Instructions

1. Preheat the oven to 325 degrees.
2. Pat the brisket dry. Season both sides with the salt and pepper.
3. Heat the olive oil in a large Dutch oven or oven safe roasting pan over medium high heat. Brown the brisket for about 4 minutes per side. Transfer it to a plate.
4. Reduce the heat to medium. Add the onions and cook for 12 to 15 minutes, stirring occasionally, until softened and golden. Add the garlic and cook for 1 minute.
5. Stir in the beef broth, honey, mustard, apple cider vinegar, tomato paste, and paprika. Bring the mixture to a gentle simmer.
6. Return the brisket to the pan, fat side up. Spoon some of the onions and sauce over the meat.
7. Cover tightly and bake for about 3 to 3 and a half hours, until the brisket is fork tender.
8. Remove the brisket from the pan and let it rest for 20 minutes. For easier slicing, refrigerate the brisket until cold, then slice it thinly against the grain.
9. Return the sliced brisket to the sauce. Cover and reheat at 325 degrees until hot, about 30 minutes.

Maple Roasted Sweet Potatoes and Apples
Parve
Yields: About 8 cups
Serves: 8

Ingredients
3 pounds sweet potatoes, peeled and cut into 1 inch pieces
3 firm apples, peeled, cored, and cut into thick wedges
3 tbsp olive oil
3 tbsp pure maple syrup
1 tsp ground cinnamon
1 tsp salt
¼ teaspoon black pepper
1 tbsp fresh lemon juice

Instructions

1. Preheat the oven to 400 degrees.
2. Place the sweet potatoes in a large bowl. Add 2 tablespoons olive oil, 2 tablespoons maple syrup, the cinnamon, salt, and pepper. Toss until evenly coated.
3. Spread the sweet potatoes in a single layer on a large rimmed baking sheet.
4. Roast for 20 minutes.
5. Toss the apples with the remaining 1 tablespoon olive oil, remaining 1 tablespoon maple syrup, and lemon juice.
6. Add the apples to the baking sheet and gently toss them with the sweet potatoes.
7. Return the pan to the oven and roast for another 20 to 25 minutes, stirring once, until the sweet potatoes are tender and lightly browned and the apples are softened but still hold their shape.
8. Serve warm.

Date and Walnut Stuffed Chicken
Meat
Yields: 8 stuffed chicken breasts
Serves: 8

Ingredients
8 thin chicken breast cutlets
1 tsp salt
½ tsp black pepper
1 cup pitted dates, finely chopped
¾ cup walnuts, finely chopped
1 small onion, finely diced
2 tbsp olive oil, divided
2 tbsp chopped fresh parsley
½ tsp ground cinnamon
½ cup chicken broth
2 tbsp honey
1 tbsp fresh lemon juice

Instructions

1. Preheat the oven to 375 degrees. Lightly coat a large baking dish with 1 tablespoon olive oil.
2. Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the onion and cook for 5 to 7 minutes, until soft.
3. Remove the skillet from the heat. Stir in the dates, walnuts, parsley, and cinnamon. Let the filling cool for several minutes.
4. Lay the chicken cutlets on a work surface. Season them with the salt and pepper.
5. Place about 2 tablespoons of the date mixture near one end of each cutlet. Roll the chicken around the filling and place it seam side down in the prepared baking dish.
6. Stir together the chicken broth, honey, and lemon juice. Pour the mixture around the chicken.
7. Cover the baking dish tightly and bake for 20
   minutes.
8. Uncover and bake for another 10 to 15 minutes, until the chicken is cooked through and reaches 165 degrees in the center.
9. Spoon some of the pan juices over the chicken before serving.

Honey Pear Upside Down Cake
Pareve
Yields: 1 9 inch cake
Serves: 8 to 10

Ingredients
3 ripe but firm pears
3 tbsp honey
2 tbsp neutral oil
1 ½ cups all purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
2 large eggs
½ cup sugar
¼ cup honey
½ cup neutral oil
1 tsp vanilla extract
½ cup unsweetened applesauce

Instructions

1. Preheat the oven to 350 degrees. Lightly grease a 9 inch round cake pan and line the bottom with parchment paper.
2. Peel the pears, cut them in half, and remove the cores. Cut the pears into thin slices.
3. Spread 3 tablespoons honey over the bottom of the prepared pan. Drizzle with 2 tablespoons oil.
4. Arrange the pear slices over the honey in an even, slightly overlapping layer.
5. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
6. In a large bowl, whisk the eggs and sugar until well combined. Add the quarter cup honey, half cup oil, vanilla, and applesauce. Whisk until smooth.
7. Add the dry ingredients to the wet ingredients. Stir just until no dry streaks remain.
8. Pour the batter carefully over the pears and spread it evenly.
9. Bake for 40 to 45 minutes, until the center is set and a toothpick inserted into the cake comes out clean.
10. Let the cake cool in the pan for 15 minutes.
11. Run a thin knife around the edge of the cake. Place a serving plate over the pan and carefully invert the cake onto the plate.
12. Remove the parchment paper and let the cake cool before slicing.