ROSH HASHANAH "NOODLE" KUGEL

Celebrate Rosh Hashanah with this sweetly delicious recipe for a Rosh Hashanah “Noodle” Kugel made with spaghetti squash, sweet potatoes, pears, honey, and Chinese five spice.

 

INGREDIENTS

  •  large spaghetti squash, baked and shredded 

  • 2 sweet potatoes, grated

  • 2 bosc pears (or other firm variety), grated

  • 4 eggs, beaten

  • 1/2 cup sugar or honey

  • 1 tbsp of Chinese five-spice (Morton and Bassett’s blend is our favorite)

  • 2 tsp salt

PROCEDURE

  1. Preheat oven to 350°F. Cut spaghetti squash in half and bake, cut side down, for 40-45 minutes, until squash is tender. Use a fork to shred the squash into “spaghetti.”

  2. Beat the eggs, sugar/honey, spices, and salt. Add the grated pears, sweet potatoes, and squash.

  3. Increase the oven temperature to 375°F, and spray a baking dish with cooking spray or grease with canola or olive oil. Pour the mixture in and spread it out evenly. Bake for 45 minutes or until set and golden brown.

Rosh Hashanah Recipes

Salad of Crisp Apples and Arugula

The perfect dish to start your Rosh Hashanah meal, try this Salad of Crisp Apples, Arugula, Toasted Walnuts, Lemon, Honey, and Pomegranate Seeds

Roasted Chicken with Parsnip, Apple, and Apricot Ragout

Celebrate Rosh Hashanah with this not-so-basic roast chicken recipe featuring a sweet and savory parsnip, apricot, and apple ragout.

Great-Performances_Recipes_Rosh-Hashanah_Capon-Apricots-Chardonnay-400x600

Capon with Apricots and Chardonnay

Celebrate Rosh Hashanah with this succulent recipe for a Capon with Apricots and Chardonnay.

Rosh Hashanah “Noodle” Kugel

Celebrate Rosh Hashanah with this delicious recipe for a Rosh Hashanah Pan Dowdy made with Granny Smith apples, honey, walnuts and dates.

Rosh Hashanah Pan Dowdy

Celebrate Rosh Hashanah with this delicious recipe for a Rosh Hashanah Pan Dowdy made with Granny Smith apples, honey, walnuts and dates.

Great-Performances_Butternut-Squash-600x450

Roasted Butternut Squash with Charred Sweet Corn

Celebrate Rosh Hashanah with this delicious recipe for Roasted Butternut Squash with Charred Sweet Corn, Chickpeas, Basil, and Yogurt

Jeweled Bulgur Salad

Celebrate Rosh Hashanah with this delicious Jeweled Bulgur Salad

Great-Performances_Recipe_Rosh-Hashanah_Persian-Chicken-600x295

Persian Roast Chicken

Enjoy this delicious Rosh Hashanah recipe for Persian Roast Chicken.

ROASTED CHICKEN WITH PARSNIP, APPLE AND APRICOT RAGOUT

Celebrate Rosh Hashanah with this not-so-basic roast chicken recipe featuring a sweet and savory parsnip, apricot, and apple ragout.

INGREDIENTS

For the Chicken

  • One 2-3 lb farm-raised chicken

  • Kosher salt and freshly ground black pepper

  • 2 tsp thyme, minced

  • 2 tsp dijon mustard

For the Ragout

  • 1 large parsnip, peeled, trimmed, cut into 1/2-inch pieces (about 1 1/2 cups)

  • 1 large Granny Smith apple, peeled, cut into 1/2-inch pieces (about 1 3/4 cups)

  • 2 tsp chopped fresh thyme plus sprigs for garnish

  • 2 tbsp vegetable oil

  • 1 cup apricots, dried

  • 2 cups white wine

  • Salt and pepper to taste

PROCEDURE

Prepare the Chicken

  1. Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

    Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it’s a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

  2. Now, salt the chicken so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it’s cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

  3. Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. Roast it until it’s done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

  4. Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each.

Prepare the Ragout

  1. While the chicken is roasting, Heat 2 cups of white wine and apricots in a small saucepan for 30 minutes or until apricots start to plump. Remove from heat, drain and coarsely chop.

  2. Heat 2 tablespoons oil in a heavy large skillet over medium-high heat, add parsnip; sauté until beginning to brown, about 2 minutes. Add apple, apricot, and chopped thyme; cook until parsnip and apple are tender, about 6 minutes. Season with salt and pepper and transfer parsnip mixture to a serving platter, arrange roast chicken around, and serve with pan juices.

More Rosh Hashanah Recipes

Salad of Crisp Apples and Arugula

The perfect dish to start your Rosh Hashanah meal, try this Salad of Crisp Apples, Arugula, Toasted Walnuts, Lemon, Honey, and Pomegranate Seeds

Roasted Chicken with Parsnip, Apple, and Apricot Ragout

Celebrate Rosh Hashanah with this not-so-basic roast chicken recipe featuring a sweet and savory parsnip, apricot, and apple ragout.

Great-Performances_Recipes_Rosh-Hashanah_Capon-Apricots-Chardonnay-400x600

Capon with Apricots and Chardonnay

Celebrate Rosh Hashanah with this succulent recipe for a Capon with Apricots and Chardonnay.

Rosh Hashanah “Noodle” Kugel

Celebrate Rosh Hashanah with this delicious recipe for a Rosh Hashanah Pan Dowdy made with Granny Smith apples, honey, walnuts and dates.

Rosh Hashanah Pan Dowdy

Celebrate Rosh Hashanah with this delicious recipe for a Rosh Hashanah Pan Dowdy made with Granny Smith apples, honey, walnuts and dates.

Great-Performances_Butternut-Squash-600x450

Roasted Butternut Squash with Charred Sweet Corn

Celebrate Rosh Hashanah with this delicious recipe for Roasted Butternut Squash with Charred Sweet Corn, Chickpeas, Basil, and Yogurt

Jeweled Bulgur Salad

Celebrate Rosh Hashanah with this delicious Jeweled Bulgur Salad

Great-Performances_Recipe_Rosh-Hashanah_Persian-Chicken-600x295

Persian Roast Chicken

Enjoy this delicious Rosh Hashanah recipe for Persian Roast Chicken.

SALAD OF CRISP APPLES AND ARUGULA

Toasted Walnuts, Lemon, Honey, and Pomegranate Seeds

INGREDIENTS

  • 6 large Honey Crisp Apples cored and cut into nice half-moon slices

  • 1 cup of toasted walnuts

  • 2 tbsp honey

  • 2 cups of clean arugula

  • 2 large lemons zested and juiced (zest chopped fine)

  • 1 cup of Italian flat leaf parsley leaves.

  • 1 log of Chevre (6oz crumbled)

  • 1 cup of Pomegranate seeds

  • Salt and black pepper to taste

PROCEDURE

  1. In a medium size mixing bowl combine the apples, lemon juice, lemon zest, walnuts, & Honey. Gently mix coating the apples in the lemon and the honey.

  2. In a separate mixing bowl drain excess liquid from the apple bowl. Add the arugula and gently mix. Lightly coating the arugula with the lemon/honey liquid

  3. Distribute the Arugula on a serving platter then arrange the apple mixture on and around the arugula. Now distribute the goat cheese & Pomegranate seeds over the arrangement then add the parsley leaves.

  4. Season with fresh black pepper and a sprinkle of salt. Serve.

More Recipes

Salad of Crisp Apples and Arugula

The perfect dish to start your Rosh Hashanah meal, try this Salad of Crisp Apples, Arugula, Toasted Walnuts, Lemon, Honey, and Pomegranate Seeds

Roasted Chicken with Parsnip, Apple, and Apricot Ragout

Celebrate Rosh Hashanah with this not-so-basic roast chicken recipe featuring a sweet and savory parsnip, apricot, and apple ragout.

Great-Performances_Recipes_Rosh-Hashanah_Capon-Apricots-Chardonnay-400x600

Capon with Apricots and Chardonnay

Celebrate Rosh Hashanah with this succulent recipe for a Capon with Apricots and Chardonnay.

Rosh Hashanah “Noodle” Kugel

Celebrate Rosh Hashanah with this delicious recipe for a Rosh Hashanah Pan Dowdy made with Granny Smith apples, honey, walnuts and dates.

Rosh Hashanah Pan Dowdy

Celebrate Rosh Hashanah with this delicious recipe for a Rosh Hashanah Pan Dowdy made with Granny Smith apples, honey, walnuts and dates.

Great-Performances_Butternut-Squash-600x450

Roasted Butternut Squash with Charred Sweet Corn

Celebrate Rosh Hashanah with this delicious recipe for Roasted Butternut Squash with Charred Sweet Corn, Chickpeas, Basil, and Yogurt

Jeweled Bulgur Salad

Celebrate Rosh Hashanah with this delicious Jeweled Bulgur Salad

Great-Performances_Recipe_Rosh-Hashanah_Persian-Chicken-600x295

Persian Roast Chicken

Enjoy this delicious Rosh Hashanah recipe for Persian Roast Chicken.

CAPON WITH APRICOTS AND CHARDONNAY

Celebrate Rosh Hashanah with this succulent recipe for a Capon with Apricots and Chardonnay.

INGREDIENTS

  • 1 capon, turkey, or chicken – cut into 8-10 pieces
  • 1 cup shallots, diced
  • 3 tbsp ginger, minced or grated
  • 6 garlic cloves
  • 2 cups Chardonnay, or white wine of your choice
  • 2 cups chicken stock 
  • 2 sprigs rosemary
  • 1/2 cup apricot jam
  • 6 apricots, halved

PROCEDURE

  1. In a large roasting pan, heat one tablespoon of olive oil over medium heat. Season poultry pieces on both sides with salt and pepper. Place in the pan, skin side down. Cook gently, letting the fat render from the skin. When the skin becomes brown and crisp, 15 minutes or so, remove to a plate. (Don’t worry about browning the other side).
  2. Pour off excess fat from the roasting pan. Saute the shallots with a teaspoon of salt, 6-7 minutes, until they are translucent. Add garlic and ginger, sauté another minute, and then add the wine, scraping up any bits of chicken that have stuck onto the pan. Drop in the rosemary sprigs and the chicken stock, and return the meat to the pan, skin side up. 
  3. Move the roasting pan to a 350°F oven. I tend to braise this dish uncovered, so the skin stays crisp. Just keep an eye on the liquid in the pan, and if it begins to look dry, add a bit of water – a half cup at a time. It should take 45 minutes to one hour, baste once or twice if you can remember..
  4. Just before serving, place fresh apricot halves (cut side up) into the roasting pan alongside the chicken. Turn on the broiler and let them caramelize a bit – this will also give one more shot of direct heat to the browned, crisped skin. Remove the roasting pan from the oven, and place chicken pieces onto a platter, discarding the rosemary sprigs. Whisk apricot jam into the pan juices, reducing / seasoning with salt and pepper as necessary, and pour the sauce over the chicken – you could strain it if you’re feeling fancy! Garnish with caramelized apricot halves and a fresh sprig of rosemary.

Rosh Hashanah Recipes

Salad of Crisp Apples and Arugula

The perfect dish to start your Rosh Hashanah meal, try this Salad of Crisp Apples, Arugula, Toasted Walnuts, Lemon, Honey, and Pomegranate Seeds

Roasted Chicken with Parsnip, Apple, and Apricot Ragout

Celebrate Rosh Hashanah with this not-so-basic roast chicken recipe featuring a sweet and savory parsnip, apricot, and apple ragout.

Great-Performances_Recipes_Rosh-Hashanah_Capon-Apricots-Chardonnay-400x600

Capon with Apricots and Chardonnay

Celebrate Rosh Hashanah with this succulent recipe for a Capon with Apricots and Chardonnay.

Rosh Hashanah “Noodle” Kugel

Celebrate Rosh Hashanah with this delicious recipe for a Rosh Hashanah Pan Dowdy made with Granny Smith apples, honey, walnuts and dates.

Rosh Hashanah Pan Dowdy

Celebrate Rosh Hashanah with this delicious recipe for a Rosh Hashanah Pan Dowdy made with Granny Smith apples, honey, walnuts and dates.

Great-Performances_Butternut-Squash-600x450

Roasted Butternut Squash with Charred Sweet Corn

Celebrate Rosh Hashanah with this delicious recipe for Roasted Butternut Squash with Charred Sweet Corn, Chickpeas, Basil, and Yogurt

Jeweled Bulgur Salad

Celebrate Rosh Hashanah with this delicious Jeweled Bulgur Salad

Great-Performances_Recipe_Rosh-Hashanah_Persian-Chicken-600x295

Persian Roast Chicken

Enjoy this delicious Rosh Hashanah recipe for Persian Roast Chicken.

ROSH HASHANAH PAN DOWDY

Celebrate Rosh Hashanah with this delicious recipe for a Rosh Hashanah Pan Dowdy made with Granny Smith apples, honey, walnuts, Medjool dates, bittersweet chocolate, and spices.

 

INGREDIENTS

  • 3 Tbsp butter
  • 6 large granny smith apples, peeled, cored and cut into ½-inch cubes
  • ⅓ cup honey
  • ⅔ chopped walnuts
  • 10 medjool dates, pitted and cut into ¼-inch cubes
  • 4 oz 72% bitter chocolate rough chopped
  • 1 Tbsp orange zest chopped fine
  • ½ tsp ground cardamom
  • ½ tsp ground coriander
  • ¼ tsp ground cinnamon
  • Pinch of salt
  • 3 tbsp white sesame seeds
  • 1 8″ x 10″ sheet of pie dough, cut into 1.5-inch squares & chilled
  • 1 egg (used to brush pastry)
  • sugar in the raw for sprinkling

PROCEDURE

  1. Melt butter in a heavy bottomed pan over a medium high heat. Add apples to the pan and cook until al dente. Add honey, cardamom, coriander, & cinnamon. Cook for 2 minutes then add the dates. Remove from the heat and let cool to room temp before gently mixing in bitter chocolate pieces and orange zest into the apple mixture.
  2. Turn the apple mixture into a 6 by 9 casserole dish making sure to distribute evenly.
  3. Remove the pastry from the fridge. Evenly brush the pastry squares with the egg wash then sprinkle evenly with he sesame seeds and raw brown sugar.
  4. Now carefully place the squares in a pattern that you like on top of the apple mixture and place in the preheated oven until the pastry is fully baked and golden brown with the apple mixture bubbling. Let cool to room temp before serving with come vanilla ice cream or crème fraiche.

More Rosh Hashanah Recipes

Salad of Crisp Apples and Arugula

The perfect dish to start your Rosh Hashanah meal, try this Salad of Crisp Apples, Arugula, Toasted Walnuts, Lemon, Honey, and Pomegranate Seeds

Roasted Chicken with Parsnip, Apple, and Apricot Ragout

Celebrate Rosh Hashanah with this not-so-basic roast chicken recipe featuring a sweet and savory parsnip, apricot, and apple ragout.

Great-Performances_Recipes_Rosh-Hashanah_Capon-Apricots-Chardonnay-400x600

Capon with Apricots and Chardonnay

Celebrate Rosh Hashanah with this succulent recipe for a Capon with Apricots and Chardonnay.

Rosh Hashanah “Noodle” Kugel

Celebrate Rosh Hashanah with this delicious recipe for a Rosh Hashanah Pan Dowdy made with Granny Smith apples, honey, walnuts and dates.

Rosh Hashanah Pan Dowdy

Celebrate Rosh Hashanah with this delicious recipe for a Rosh Hashanah Pan Dowdy made with Granny Smith apples, honey, walnuts and dates.

Great-Performances_Butternut-Squash-600x450

Roasted Butternut Squash with Charred Sweet Corn

Celebrate Rosh Hashanah with this delicious recipe for Roasted Butternut Squash with Charred Sweet Corn, Chickpeas, Basil, and Yogurt

Jeweled Bulgur Salad

Celebrate Rosh Hashanah with this delicious Jeweled Bulgur Salad

Great-Performances_Recipe_Rosh-Hashanah_Persian-Chicken-600x295

Persian Roast Chicken

Enjoy this delicious Rosh Hashanah recipe for Persian Roast Chicken.

By Chef Saul Bolton

Happy New Year! Now is the time to Rejoice and give thanks for the sweetness of the past year and greet the new year with fresh eyes and positivity!

It’s a time for getting together and breaking bread with family and friends and there is no better place to do this than at the dinner table! We are very happy to share some delicious recipes that are incorporating traditional ingredients with shout-outs to the Sephardic diaspora. They are intended to be served as a meal together but can be easily be served individually. Enjoy! Happy New Year from the Great Performances Family!


Salad of Crisp local Apples, Arugula, Toasted Walnuts, Lemon, Honey, & Pomegranate Seeds

Ingredients

6 large Honey Crisp Apples cored and cut into nice half-moon slices

1 cup of toasted walnuts

2 tbsp honey

2 cups of clean arugula

2 large lemons zested and juiced (zest chopped fine)

1 cup of Italian flat leaf parsley leaves.

1 log of Chevre (6oz crumbled)

1 cup of Pomegranate seeds

Salt and black pepper to taste

Directions

1. In a medium size mixing bowl combine the apples, lemon juice, lemon zest, walnuts, & Honey. Gently mix coating the apples in the lemon and the honey.

2. In a separate mixing bowl drain excess liquid from the apple bowl. Add the arugula and gently mix. Lightly coating the arugula with the lemon/honey liquid

3. Distribute the Arugula on a serving platter then arrange the apple mixture on and around the arugula. Now distribute the goat cheese & Pomegranate seeds over the arrangement then add the parsley leaves.

4. Season with fresh black pepper and a sprinkle of salt. Serve.


Persian Roast Chicken

Ingredients

1 whole 4-pound chicken cut into drum sticks, thighs, wings, & breasts

6 whole limes cut into thin slices

6 whole limes cut into thin slices

10 cloves of garlic peeled and crushed not chopped

1 pinch of saffron

3 tbsp honey

1 bunch of cilantro stems chopped (the rest of cilantro leaves set aside for garnish)

4 large leeks stem trimmed, and excess green trimmed then each leek split length wise, rinsed well and patted dry with a paper towel.

2 large carrots peeled and trimmed then split length wish

4 cups of chicken stock

¼ cup butter

2 tbsp sumac

Salt and black pepper to taste

Directions

1. preheat oven to 375 F

2. In a large bowl add the chicken pieces, lime slices, honey, garlic, cilantro stems, Jalapeno slices, saffron, & salt and pepper to taste. Mix well making sure to coat the chicken very well. Leave to marinate for 2 hours or overnight.

3. Line the roasting pan with the leeks, carrots, and butter creating a platform on which to add your chicken pieces on top of.

4. Remove the marinated chicken from from the bowl – carefully remove the cilantro stems, lime slices, jalapeno slices, and garlic from the chicken making sure the skin side is free from anything that would keep it from browning. Discard the lime slices and the lime juice. Add the crushed garlic to the roasting pan with the leeks and Carrots. If you like spicy add the jalapeno slices to the roasting pan.

5. Now carefully pat dry the skin side of the chicken pieces. Season the chicken with salt, pepper, & Sumac. Place the chicken pieces skin side up on the platform of carrots and leeks.

6. Place the Chicken in the preheated oven and bake until Golden Brown and cooked to your liking. The carrots and leeks should be nice and tender at this point.

7. Arrange the roasted chicken pieces, leeks, and carrots on a serving platter. Garnish with the cilantro leaves, slices of lime, and the cooking juices of the chicken.


Jeweled Bulgur Salad

Ingredients

3 cups coarse bulgur wheat

6 cups light chicken stock or water

1 tbsp honey

1 cup diced onion

1 clove garlic chopped

½ cup butter

1 pinch of saffron

6 green cardamom pods

1 tsp ground coriander

1 tsp ground cumin

½ cup dried sour cherry

½ cup yellow raisins

½ cup currants or barberry’s

1 pinch of chili flake

½ cup toasted almonds

½ cup toasted coconut flakes

1 cup sliced scallions

½ cup torn mint leaves

Directions

1. In a large saucepan add butter over low heat. Melt the butter gently.

2. Add the onions, garlic, saffron, chili flake, coriander, cumin, and cardamom pods.

3. Continue cooking gently until the onions are soft and sweet.

4. Add water to the pot – season with salt and pepper. Bring to a boil

5. Add the bulgur to a shallow baking dish ( 6 by 9 inches would be good)

6. Pour the hot liquid over the bulgur – gently even out the mixture then cover with plastic wrap and tin foil.

7. Place the bulgur in the oven and bake for 10 minutes then remove from the oven and let sit another 10 minutes. Now uncover the bulgur and fluff with a fork and let cool for 10 minutes.

8. Now add the cherries, yellow raisins, currants, almonds, and coconut. Gently fold into the bulgur mixture.

9. To serve remove to a serving bowl and mix in the scallions, and mint leaves.


Roasted Butternut Squash, Charred Sweet Corn, Chickpeas, with Basil and Yogurt

Ingredients

1 large butternut squash peeled, halved seeded, and cut into equal size bite size pieces

4 ears of Sweet Corn shucked and cleaned

2 cups of cooked chickpeas

1 tbsp curry powder

3 tbsp of olive oil or to taste

Salt and Black Pepper to taste

2 cups Greek yogurt

1 lemon zested and juiced

1 clove minced garlic

4 tbsp mint leaves sliced

Directions

1. Turn stove flame to high and char the sweet corn ( you want about 30 to 40 % of corn charred)

2. Cut the kernels of corn off the cob set aside

3. To make the dressing mix together the yogurt, mint, garlic, and lemon juice and zest

4. Toss the butternut squash with olive oil, curry powder, Salt, Black Pepper, & Chickpeas

5. Turn butternut squash mixture onto a baking pan and bake until the Butternut squash is just tender

6. Remove from the oven and add the charred sweet corn

7. Now turn the mixture onto a serving platter with the yogurt sauce on the side


Rosh Hashanah Pan Dowdy

Ingredients

3 tbsp Butter

6 large granny smith apples (peeled, cored and cut into ½ inch cubes

Honey

chopped walnuts

10 Medjool Dates pitted and cut into ¼ inch cubes

4 oz 72% bitter chocolate rough chopped

1 tbsp orange zest chopped fine

½ tsp ground cardamom

½ tsp ground coriander

¼ tsp ground cinnamon

Pinch of salt

3 tbsp white sesame seeds

1 8″ x 10″ sheet of pie dough (cut into 1.5-inch squares & chilled)

1 egg (used to brush Pastry)

Sugar in the Raw for sprinkling

Directions

1. Melt butter in a heavy bottomed pan over a medium high heat. Add apples to the pan and cook until al dente. Add honey, cardamom, coriander, & cinnamon. Cook for 2 minutes then add the dates. Remove from the heat and let cool to room temp before gently mixing in bitter chocolate pieces and orange zest into the apple mixture.

2. Turn the apple mixture into a 6 by 9 casserole dish making sure to distribute evenly.

3. Remove the pastry from the fridge. Evenly brush the pastry squares with the egg wash then sprinkle evenly with he sesame seeds and raw brown sugar.

4. Now carefully place the squares in a pattern that you like on top of the apple mixture and place in the preheated oven until the pastry is fully baked and golden brown with the apple mixture bubbling. Let cool to room temp before serving with come vanilla ice cream or crème fraiche.