Friday evening families will sit down to celebrate Rosh Hashanah, the Jewish New Year. And there’s nothing like preparing some traditional foods to welcome your family and friends. Julie Negrin is the director of Culinary Arts at the JCC in Manhattan and she demonstrates some dishes on “Today.” Check out those recipes here:
1 cup warm water
1 package yeast
1 teaspoon sugar
1/3 cup canola oil
1/4 cup sugar
2 teaspoon salt
3 3/4 - 4 cup flour
poppy or sesame seeds
1 egg yolk, beaten with 1 teaspoon water
1/2 cup raisins (optional)
1. In a small bowl or measuring cup, sprinkle yeast and sugar on water. Stir. Let stand for up to 10 minutes.
2. In a large bowl, combine oil, sugar, salt, eggs and 2 cups of flour. Stir in yeast mixture.
3. Gradually stir in remaining flour. Dough will be sticky.
4. Place dough on lightly floured surface and knead for 5 minutes, adding flour as needed. Dough will feel silky and smooth.
5. Put dough in lightly oiled bowl, cover with plastic wrap and let rise for 1 to 1 1/2 hours.
6. Punch down dough and knead in raisins.
7. Divide dough in half. Set one half aside.
FOR CROWN CHALLAH:
8. Roll dough into 30 inch long rope. Holding 1 end in place, wind remaining rope around end to form fairly tight spiral that is slightly higher in center.
FOR BRAIDED CHALLAH:
9. Divide into 3 equal sections.
10. Roll each section into equal strands, pinch 3 strands together at one end and braid.
11. Shape second challah.
12. Place dough on a lightly greased baking sheet. Brush with beaten egg yolk and sprinkle with seeds.
13. Preheat oven to 375.
14. While oven preheats, dough will go through final rise (should be at least 45 minutes for final rise).
15. Bake for 45 minutes, until golden brown.
Recipe contributed by Judy Genack Matthews. Judy is a Riverdale psychotherapist and an award-winning bread baker at the West Tisbury Fair in Martha’s Vineyard, she has been teaching bread baking at the JCC in Manhattan since it opened in 2002.
6 pounds Lean Brisket
2 pounds pitted large prunes
1 pound whole carrots, peeled and trim ends
3 pounds small creamer potatoes
1. Preheat oven to 350 degrees.
2. Wash meat and trim fat as necessary.
3. Press prunes directly onto meat — pressing firmly so the prunes stick onto meat.
4. Place carrots and potatoes around meat and on top if desired.
5. Completely cover brisket and vegetables with cold water.
6. Tightly cover and place in oven for 2 hours (20 minutes per pound of meat)
7. Optional: Set oven at 200 degrees and place brisket in oven in the morning to cook all day.
8. Optional: puree some of cooked prunes with natural gravy for a thicker, sweeter natural gravy.
Preparation Time: 30 minutes
Cooking Time: 2 hours
Recipe by Mara Levi chef and co-owner
Java N Jazz
New York, NY 10003
COUSCOUS WITH MIXED VEGETABLES
2 teaspoons oil or margarine
Salt & pepper
1 onion, chopped
1/2 cup golden raisins
2 Tablespoons turmeric
1 Tablespoon sugar
1 Tablespoon coriander, ground
1 Tablespoon cumin
1 cinammon stick
1 cup water
Salt & pepper to taste
1/2 yellow squash
1. Boil the water with salt, pepper & oil.
2. Then mix in the couscous and place plastic wrap on top. Let steam for 15 minutes.
3. Sautée the onion. Then add the raisins, turmeric, coriander, cumin and cinnamon stick and 6 cups of water. Let it boil for 25 minutes and then strain it.
4. Cook the zucchini, yellow squash, turnip, carrot, and cabbage in the broth and set aside until ready to use.
Recipe by Shay Ohana.
HONEY APPLE BUNDT CAKE
1 cup chopped pecans
2 cups sugar
1 cup vegetable oil
1/4 cup honey
3 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
3 cups chopped Golden Delicious apples
Honey sauce recipe follows, vanilla ice cream optional
1. Grease and flour a 12- cup bundt pan and sprinkle bottom of pan with 1/4 cup
2. Beat sugar, oil and honey at medium speed with an electric mixer until thoroughly combined.
3. Add eggs one at a time, beating until just combined.
4. Combine flour, baking soda, salt, cinnamon, and nutmeg, and gradually add to sugar mixture. Beat at low speed just until blended.
5. Stir in vanilla, remaining 3/4 cup chopped pecans, and apples. Spoon mixture evenly over pecans in pan.
6. Bake at 350 for 55 to 60 minutes.
7. Cool in pan on a wire rack 15 minutes. Invert and remove from pan. Place on a wire rack over parchment or wax paper. Pour ½ cup honey sauce over warm cake; cool. Heat remaining honey sauce and serve with cake.
1 cup firmly packed brown sugar
1/2 cup butter
1/4 cup honey
1/4 cup milk
Bring all ingredients to a boil in a medium saucepan over medium-high heat, stirring constantly. Boil, stirring constantly, for 2 minutes. Drizzle sauce over warm bundt cake. Makes 1 1/2 cups.
Recipe by Nicole Slaven, private chef and instructor at the JCC in Manhattan.