Happy Rosh Hashannah!

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Here are some revamped recipes from Tracey & Georgie that you might want to try this Rosh Hashanah!

BRIE PEAR & CARAMELIZED WALNUTS ON ENDIVE LEAVES
SERVES 8

Walnuts are great for the brain, but this dish is so easy it simply is a no-brainer.

Ingredients
1 tablespoon unsalted butter
2 tablespoons brown sugar
1½ cups walnuts
4 red pears, sliced
1 teaspoon vanilla essence
8 oz Brie cheese, chopped
5 oz red endive leaves
Black pepper

Dressing
1 tablespoon apple cider vinegar ½ tablespoon white wine vinegar 2½ tablespoons extra virgin olive oil
½ teaspoon garlic puree
2 teaspoons superfine sugar
Salt
Black pepper

Method
In a small frying pan, melt the butter. Add the brown sugar and walnuts. Toss, coating the walnuts with butter and sugar. Fry the walnuts until caramelized and leave to one side. Place sliced pears in a saucepan and add boiling water, enough to cover the pears. Add vanilla essence. Cook for approximately 2 minutes or until the pears are slightly soft. Remove from water and leave to cool. Mix nuts, pears, and Brie together with endive leaves. Arrange like a work of art, and season with black pepper. Mix all ingredients for the dressing together, and dress your salad just before serving.

BAKED SALMON FISH CAKES WITH POLENTA FRIES
SERVES 6–8

This is the Jewish Princess gourmet answer to fish and chips. Don’t forget your condiments—how about a dollop of chrain? You can always add a bun, lettuce, and mayo to construct your very own salmon fish burger.

Ingredients
Baked Salmon Fish Cakes (Makes 12)
1¼ lb canned red salmon (skinless, boneless, drained)
1 large onion, grated
2 scallions, finely chopped
1 teaspoon fresh ginger, grated (use a zester)
1 tablespoon soy sauce
1 lime, zested and juiced
1 bunch cilantro (approximately 1 tablespoon), finely chopped
2 tablespoons gluten-free self-rising flour
1 large egg, lightly beaten
Salt
Black pepper

Method
Baked Salmon Fish Cakes Preheat oven to 375°F / 190°C. Mix all ingredients together and incorporate well. Place on a baking sheet lined with parchment paper. For a professional look, use a ½-inch ring mold or wet hands and form fish cakes (approximately 1 tablespoon of mixture for each fish cake). Bake for approximately 20 minutes.

LAZY LEMON TART
SERVES 10
When life gives you lemons, make this Lazy Lemon Lovers Tart.

Fresh and fabulous, it reminds me of summer in Provence (I have a great imagination!).

Ingredients
Pastry
1 tablespoon vegetable oil, plus extra to grease
1 teaspoon all-purpose flour, to flour
8 filo pastry sheets, approximately 9 × 10 inches
Baking beans, to weigh down the pastry

Lemon Filling
7 fl oz fresh lemon juice (approximately 5 lemons)
4 large eggs
½ cup (4½ oz) dairy-free margarine (room temperature) 1½ cups superfine sugar
Decoration Sieved powdered sugar

Method
Pastry Preheat oven to 375°F / 190°C. Grease and flour a 9½ × 1½-inch springform tart pan (leave 1 tablespoon oil for later). Lay the first pastry sheet over half the pan and the second sheet over the other half horizontally, overlapping the pastry. Now, lay the third piece of pastry vertically over half the tart pan and the fifth over the other half of the pan, overlapping the pastry. Brush a thin layer of oil over the pastry. Lay the fifth piece horizontally over the top and the sixth piece over the other half of the pan, overlapping the pastry. Repeat with the seventh and eighth piece. Trim the edges of the pastry with scissors to the top of the tart pan; don’t worry if it isn’t perfect, it adds to the rustic effect. Brush another thin layer of oil over the pastry, making sure you cover the edges.

Bon Appétit!

The Modern Jewish Table
100 Kosher Recipes from around the Globe
By Tracey Fine & Georgie Tarn
Skyhorse Publishing Hardback, also available as an ebook
ISBN: 9781510717183
$24.99
On Sale: 8/15/17

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