Lulu’s Rosh Hashanah Recipes 2018

Time to dip the apple in the honey! A new year is reason for new recipes! If you are cooking this year, here are few “out of the ordinary” Rosh Hashanah recipes. It’s not always matzah ball soup and gefilte fish. Although, I do love them both!

A family gathering always requires a cocktail!! This year it’s Manischewitz Sangria and super easy to make!

MANISCHEWITZ SANGRIA

Serves approx 6 people (depending on the size of your wine glass!)

Serves 24

Recipe and photo source: WhatJewWannaEat

FALL SHREDDED BRUSSEL SPROUT SALAD

Serves 4-6 (may want to double)

INGREDIENTS

• 12oz brussels sprouts, tough outer leaves pulled away (10oz weight post trim)
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 1/4 cup gorgonzola cheese crumbles
• 1 pear, chopped
• 2 jumbo shallots, thinly sliced
• 3 Tablespoons extra virgin olive oil

For the Maple-Balsamic Vinaigrette:

• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons balsamic vinegar
• 1 Tablespoon maple syrup (not pancake syrup)
• 1 teaspoon Dijon mustard
• salt and pepper

DIRECTIONS

1. Using a very sharp knife, thinly shred brussels sprouts while holding onto the core end then discard cores.
   **I recommend using a Cusinart to shred the brussel sprouts instead of slicing them if you have one! Way faster.
2. Add shredded sprouts to a large bowl with dried cranberries, pecans, gorgonzola cheese, and chopped pears. Set aside. 
3. Heat extra virgin olive oil in a skillet over medium-high heat. Add half the shallots then fry until light golden brown, 1-2 minutes.
4. Scoop onto a paper towel-lined plate to drain then repeat with remaining shallots. Sprinkle with salt then let cool slightly.
5. Add ingredients for Maple Balsamic Vinaigrette together in a jar then shake to combine.
6. Pour over salad then toss to coat.
7. Add fried shallots then toss to combine, and then serve.

SRIRACHA MEATBALL LETTUCE WRAPS 

Serves 4

INGREDIENTS

• 1 lb extra-lean ground beef
• 1/4 cup breadcrumbs
• 1 egg
• 1 tbsp dried minced onion
• 2 tsp garlic powder
• 1 tsp Worcestershire sauce
• 1 tsp ketchup
• 1 tsp dijon mustard
• 1 tsp salt
• 1/2 tsp pepper

Sauce

• 2 tbsp Sriracha
• 2 tbsp honey
• 2 tbsp  BBQ Sauce (I use Sweet Baby Ray’s)
• 2 tbsp Light Soy Sauce

Toppings

• 1 head Boston leaf lettuce
• sliced red cabbage
• carrot matchsticks
• diced red pepper
• diced cucumber
• sesame seeds
• scallions, sliced
• chopped cilantro
• Extra sriracha

DIRECTIONS

1. In a large bowl, mix all ingredients together for meatballs and roll into 1-inch sized balls.
2. Heat 1 tbsp olive oil in a large frying pan, then add meatballs and cook for 7-8 minutes until browned and fully cooked.
3. Set aside or freeze for later, reheating for 2-3 min in the microwave as needed.
4. Meanwhile, prepare veggies, adding to lettuce leaves.
5. If serving meatballs right away, mix together ingredients for sauce in a large bowl, then toss cooked meatballs in sauce.
6. Top lettuce wraps with 2-3 meatballs each and serve with soy sauce

Recipe and photo source: The Girl on Bloor

HONEY GLAZED SALMON

Serves 4

INGREDIENTS

• 4 skinless, boneless chicken breasts (6-8 ounces each) or chicken strips works well too
• 2 tablespoon balsamic vinegar
• 2 tablespoon extra virgin olive oil
• 3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
• salt and black pepper
• 4 cloves garlic, smashed

DIRECTIONS

1. Coat chicken in balsamic vinegar, then olive oil.
2. Season chicken with rosemary, salt and pepper and let stand 10 minutes.
3. Heat a medium nonstick skillet over medium high heat.
4. Add chicken breasts and smashed garlic to the pan.
5. Cook chicken 12 minutes (less if using chicken strips), or until juices run clear, turning occasionally.
6. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
7. Remove chicken from the first skillet and transfer to a warm platter.

Recipe and photo source: JoyofKosher