Honey Mustard Grilled Chicken

1/3 cup Dijon mustard 1/4 cup honey 2 tablespoons mayonnaise 1 teaspoon steak sauce 4 skinless, boneless chicken breast halves Preheat the grill for medium heat. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning! Amount Per Serving  Calories: 266 | Total Fat: 8.3g | Cholesterol: 70mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 266

Total Fat: 8.3gCholesterol: 70mgSodium: 618mgTotal Carbs: 22g    Dietary Fiber: 0.1gProtein: 24.7g

Rosh Hashanah: Chile Garlic BBQ Salmon

3 pounds whole salmon, cleaned1/4 cup soy sauce1 tablespoon chile sauce1 tablespoon chopped fresh ginger root1 clove garlic, chopped1 lime, juiced1 lime, zested1 tablespoon brown sugar3 green onions, choppedPrepare outdoor grill for high heat. Trim the tail and fins off of the salmon. Make several shallow cuts across the salmon's skin. Place salmon on 3 large, slightly overlapping sheets of aluminum foil. In a bowl, stir together soy sauce, chile sauce, ginger, and garlic. Mix in lime juice, lime zest, and brown sugar. Spoon sauce over the salmon. Fold the foil over the salmon, and crimp the edges to seal. If using hot coals, move them to one side of the grill. Place the fish on the side of the grill that does not have coals directly underneath it, and close the lid. If using a gas grill, place the fish on one side, and turn off the flames directly underneath it; close the lid. Cook for 25 to 30 minutes. Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Sprinkle with green onions. Amount Per Serving  Calories: 438 | Total Fat: 24.7g | Cholesterol: 134mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 438

Total Fat: 24.7gCholesterol: 134mgSodium: 738mgTotal Carbs: 5.3g    Dietary Fiber: 0.7gProtein: 46.2g VIEW DETAILED NUTRITION
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Rosh Hashanah: Harvey's Moroccan Roast Chicken | Submitted By: MONKEYCAT

Dry Spice Mix:1/8 teaspoon ground cloves1/4 teaspoon ground black pepper3/8 teaspoon fennel seed, ground3/4 teaspoon sesame seeds, ground1/8 teaspoon ground coriander1/8 teaspoon ground cumin1/8 teaspoon ground allspice1/4 teaspoon ground nutmeg3/4 teaspoon ground ginger1/8 teaspoon ground cardamomSpice Paste:2 tablespoons Hungarian paprika1/4 cup fresh lemon juice1 tablespoon salt3 tablespoons chopped fresh mint1 teaspoon ground black pepper2 cloves garlic, peeled and crushed3 tablespoons olive oil1 pound small red potatoes, quartered2 cups baby carrots2 small lemons1 (4 pound) roasting chicken, rinsed and patted dryPreheat oven to 350 degrees F (175 degrees C). For the spice mix: Mix together in a bowl the cloves, pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger and cardamom. Set aside. For the spice paste: Place the paprika, lemon juice, the spice mix (from Step 2), salt, chopped mint, black pepper and garlic cloves in a blender. Add 2 tablespoons of the olive oil and blend to until ingredients are mixed, about 6 or 8 pulses. Slowly add the additional olive oil if mixture seems too thick to spread. Blend just until mixture is a smooth paste. Spread potatoes and carrots in a roasting pan. Rub about 1/4 of the spice paste inside the cavity of the chicken. Rub the remainder of the paste on the outside of the chicken including the underside. Place the chicken directly on the carrots and potatoes. Pierce the 2 lemons all over with a fork, and place them into the chicken cavity. Tent the chicken with aluminum foil. Roast approximately 2 hours until the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the juices run clear. Remove from the oven and let rest for about 10 minutes before serving. Amount Per Serving  Calories: 789 | Total Fat: 45.2g | Cholesterol: 194mg Powered by ESHA Nutrient Database

Harvey's Moroccan Roast Chicken

Servings Per Recipe: 4

Amount Per Serving

Calories: 789

Total Fat: 45.2gCholesterol: 194mgSodium: 1993mgTotal Carbs: 32.7g    Dietary Fiber: 7.2gProtein: 64.9g VIEW DETAILED NUTRITION
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Rosh Hashanah: Bruce's Honey Sesame Bread | Submitted By: Karen Hartman

1 1/4 cups water1/4 cup honey1 tablespoon powdered buttermilk1 1/2 teaspoons salt3 cups bread flour3 tablespoons wheat bran1/2 cup sesame seeds, toasted2 1/4 teaspoons active dry yeastPlace ingredients in bread machine pan in the order suggested by the manufacturer. Select Basic Bread cycle. Amount Per Serving  Calories: 186 | Total Fat: 3.7g | Cholesterol: < 1mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 186

Total Fat: 3.7gCholesterol: < 1mgSodium: 296mgTotal Carbs: 33.2g    Dietary Fiber: 2.1gProtein: 5.8g VIEW DETAILED NUTRITION
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Rosh Hashanah: Pomegranate Relish | Submitted By: Ruth Levene

2 pomegranates3 tablespoons olive oil1 shallot, minced1 tablespoon lime juicesalt and pepper to taste1/2 cup fresh cilantro, choppedJuice the pomegranates retaining the seeds and juice. Heat oil in a small skillet over medium heat. Saute shallots until golden. Stir in pomegranate juice and seeds, lime juice, salt and pepper. Cook for about 3 minutes, or until slightly reduced. Remove from heat and stir in cilantro. Serve at room temperature. Amount Per Serving  Calories: 123 | Total Fat: 8.3g | Cholesterol: 0mg

Reviewed on Nov. 3, 2003 by Scriptchick    A tasty, savory relish, similar to cranberry sauce, but with an oniony, olive oily tang! Perfect for someone with a pomegranate tree who doesn't know what to do with them all. The pomegranate seeds are a little crunchy, like slightly unpopped popcorn. The best way to juice them (and I've tried EVERYTHING) is one of those old-fashioned orange juicers with the lever-- not the kind you turn the orange onto the cone. Was this review helpful? [ YES ]
15 users found this review helpful A tasty, savory relish, similar to cranberry sauce, but with an oniony, olive oily tang! ... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Rosh Hashanah: Jewish Apple Cake II | Submitted By: shirleyo

3 cups all-purpose flour4 eggs2 1/2 cups white sugar3 teaspoons baking powder1/2 teaspoon salt3 apples - peeled, cored and sliced1 cup vegetable oil1/2 cup orange juice2 1/2 teaspoons vanilla extract5 tablespoons white sugar2 teaspoons ground cinnamonPreheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Sprinkle sliced apples with 5 tablespoons white sugar and the ground cinnamon. Toss to coat and set aside. Mix the flour, eggs, 2 1/2 cups sugar, baking powder, salt, vegetable oil, orange juice and vanilla until well blended. Batter will be fairly stiff. Pour 1/2 of the batter into the prepared pan. Place the apple mixture over the batter then pour the remaining batter over the top. Bake at 350 degrees F (175 degrees C) for 60 to 80 minutes. Let cake cool in pan. Amount Per Serving  Calories: 435 | Total Fat: 17.5g | Cholesterol: 60mg

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This recipe is wonderful, however I did make a some changes based on reading others' reviews: 2 cups of sugar instead of 2 1/2, I used 5 apples instead of 3 (Granny Smith), I added 2 tablespoons of brown sugar, I used apple sauce instead of vegetable oil (I found Granny Smith apple sauce, so I used that), I kept the dry ingredients separate, and then added them to the wet ingredients, and finally I dusted with confectioners' sugar after the cake cooled. Also, I cut the apples first, and put them in a bowl of water with a few drops of lemon juice to keep them from turning brown while I'm making the batter. Was this review helpful? [ YES ]
127 users found this review helpful This recipe is wonderful, however I did make a some changes based on reading others' reviews:... Good recipe, but needs tweaking, as other reviewers have stated. I substituted applesauce for all the oil, used 5 medium Granny Smith apples, used 1 cup whole wheat pastry flour in place of 1 cup all-purpose flour, cut back the sugar to 2 cups, added 1/2 cup each of raisins and chopped walnuts. Soaked the raisins in the egg/juice/vanilla mixture while I peeled and sliced the apples thinly, mixed the nuts with the dry ingredients, added the applesauce, then the other wet mixture to the dry, baked in 10" tube pan for 70 minutes. Was this review helpful? [ YES ]
21 users found this review helpful Good recipe, but needs tweaking, as other reviewers have stated. I substituted applesauce for... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Rosh Hashanah: Veal Roast Blanquette | Submitted By: HSTR

4 pounds veal shoulder roast1/4 teaspoon dried thyme4 carrots, halved1 pound small potatoes1/2 pound small white onions1/2 pound mushrooms2 tablespoons all-purpose flour1 (10 ounce) package frozen green peas2 egg yolksIn an 8 quart Dutch oven over med-high heat, brown roast on all sides. Add thyme and 2 cups of water. Heat to boiling, then reduce heat to low, cover, and simmer 30 minutes. To the pot, add carrots, potatoes and onions. Cover, and simmer 30 minutes. Toss in mushrooms. Cover, and simmer 15 minutes, or until vegetables and veal are tender. Remove roast and vegetables, and keep warm. In a cup, stir flour and 2 tablespoons water until blended with no lumps. Gradually stir into liquid in Dutch oven. Cook, stirring constantly, until gravy is slightly thickened. Stir in peas, and heat through. In a small bowl, beat egg yolks. Stir in a small amount of hot gravy. Slowly pour egg yolk mixture back into gravy, whisking until thickened. DO NOT BOIL! To serve, pour some gravy over the veal and vegetables. Serve remaining gravy in a gravy boat. Amount Per Serving  Calories: 418 | Total Fat: 13.4g | Cholesterol: 257mg

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