New Year Recipes

I learned to make this delicious salad from a friend from Kazakhstan. These are the greens she uses but feel free to substitute other greens or leave some out.

INGREDIENTS

• 1 cup parsley, finely chopped
• 1 cup cilantro, finely chopped
• ½ cup mint leaves, finely chopped
• 1 cup romaine lettuce, chopped
• ½ cup pomegranate seeds
• 1 cup apples, peeled and diced
• 3 to 4 Tablespoons honey or date syrup
• ¼ cup lemon juice
• ½ cup olive oil
• Coarse salt and fresh pepper
• 1 cup pine nuts or crushed walnuts, lightly toasted in a dry frying pan or toaster oven

PREPARATION

1. Make the dressing: In a small bowl whisk together the honey or date honey, lemon juice and olive oil. Add salt and pepper to taste.
2. In a medium bowl place all of the parsley, cilantro, mint leaves, and Romaine lettuce. Add the pomegranate seeds and apples.
3. Just before serving pour the dressing over the greens, apples and pomegranate seeds and lightly toss everything together. Sprinkle the crushed pine nuts or walnuts on top.

NOTE: For a savory version you can make these adjustments:
Substitute a can of small white beans that have been rinsed and drained for the pomegranate seeds and apples. Instead of honey or date honey use 2 Tablespoons of wine vinegar. Add a clove or 2 of crushed garlic for flavor.

This recipe for traditional French Provencal chicken is a family favorite - always delicious and is very easy to make. The flour dredging makes each piece crispy, the lemon makes everything tender and the garlic and herbs make it very flavorsome.

INGREDIENTS

• 4 chicken legs and 4 chicken thighs, skin on
• 1 teaspoon freshly ground black pepper
• ½ to ¾ cup all-purpose flour
• 3 Tablespoons cooking or olive oil
• 2 Tablespoons Herbes de Provence or Italian herbs. If you don't have either of these combinations make a balanced mix of oregano, thyme, and basil. Marjoram, savory are good additions. For an authentic Provencal flavor add dried lavender.
• 1 lemon, scrubbed and quartered
• 10-12 cloves garlic, peeled
• 2 medium sized onions, peeled and quartered
• ⅓ cup dry white wine or vermouth
• Handful of black olives (optional)

PREPARATION

1. Preheat the oven to 210°C (400°F). Put a piece of baking paper on the counter and put the flour and the ground pepper on it. Lightly dredge each piece of chicken in the flour and then shake each to remove excess flour.
2. In a roasting pan with high sides (I line mine with baking paper for easy cleanup), swirl the oil and place the floured chicken pieces in it. Arrange the lemon, garlic cloves and onions around the chicken, then add the white wine to the pan. Sprinkle with the dried herbs.
3. Put the pan in the oven and roast for 25 to 30 minutes. Baste the chicken with the pan juices and continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
   Important: For chicken breasts reduce the cooking time by 10-15 minutes.
4. Serve on a warmed platter garnish with black olives and fresh parsley.

NOTE: I often put a baking sheet with unpeeled wedges of potatoes smeared with cooking oil and spicy paprika in the oven (convection setting) at the same time. The meal is complete!

For Rosh Hashanah it's easy to create a slightly sweetened version. Just add a quartered orange, a squeeze of date honey and some diced dried apricots. Substitute sweet potato wedges for white potatoes. 

My friend Rabbi Tammy Kolberg is a wonderful baker. This yummy cake is one of her family's favorites.

INGREDIENTS

• 1 cup pitted dates, chopped
• 1 cup boiling water
• 1 teaspoon baking soda
• 3/4 cup oil
• 2 eggs
• 1/2 - 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 3/4 cup flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• 2 ½ Tablespoons instant coffee granules
• 1 cup chocolate chips
• ½ cup chopped pecans (optional)

PREPARATION

1. Preheat the oven to 190°C (375°F). Grease and flour a 25 cm (10 inch) ring pan or a 22x33 cm baking pan.
2. In a small bowl mix the chopped dates with the boiling water and baking soda. Allow to cool.
3. Add the oil, eggs, brown sugar, vanilla extract, flour, salt, baking powder and coffee to the cooled date mixture. Mix until well blended.
4. Add the chocolate chips and pecans to the mixture and scrape into the baking dish.
5. Bake for about 45 minutes. Test with a toothpick. Allow to cool before serving.