BY RONNIE FEIN
I never need an excuse to eat or cook something with honey. It’s one of those ingredients that I love so much that I look for ways to use it. I try different kinds because each variety of honey has a unique flavor – even the supermarket brands.
So you can imagine that when Rosh Hashanah comes around, my menu will most certainly feature recipes with honey.
Of course, we always have traditional apples and honey as a snack when we get home from synagogue. But, because honey is such an iconic food for the new year, I use it throughout the meal, not just for dessert.
Among the family favorites is Carrots with Honey, Scallions and Hot Pepper. This recipe is from my latest kosher cookbook, Kosher Cooking For Beginners. It is a lightly sweet dish and the hot pepper gives it a perfect balance. However, if your family doesn’t like spicy food, you can substitute a garlic clove or just leave it out. Either way, because carrots are also traditional for Rosh Hashanah, it’s a fitting side dish.
This carrot dish is a natural with classic braised brisket, which so many people prepare for the high holidays. But it is also a big winner with roasted chicken or with another glamorous chicken dish, like this one, which is also from my new book: Roasted Chicken Breasts with Citrus and Honey.
To end the meal? How about another honey-infused treat: Honey Poached Plums.
Roasted Chicken Breasts with Citrus and Honey (from Kosher Cooking for Beginners)
4 large half bone-in chicken breasts (or 4 whole legs or a cut-up chicken)
2 tablespoons vegetable oil
2 tablespoons chopped parsley
2 teaspoons finely grated orange zest
1 teaspoon finely grated lime zest
1 teaspoon finely chopped fresh ginger
2 medium scallions, finely chopped
1 large clove garlic, finely chopped
1 teaspoon thyme leaves
2 tablespoons honey
1/8 teaspoon cayenne pepper
salt and freshly ground black pepper to taste
1/3 cup orange juice
2 tablespoons lime juice
Rinse and dry the chicken pieces. In a bowl, combine the vegetable oil, parsley, orange zest, lime zest, ginger, scallions, garlic, thyme, honey, and cayenne pepper and mix thoroughly. Season to taste with salt and pepper. Add the chicken to the bowl and coat the pieces with the mixture. Let marinate for at least one hour in the refrigerator. Preheat the oven to 425 degrees. Place the chicken in a baking pan, skin side down. Bake for 10 minutes. Reduce the heat to 350 degrees. Turn the chicken pieces. Continue to bake for about 30 minutes basting, occasionally with the pan juices or until cooked through (a meat thermometer inserted into the thickest part will read 160 degrees.)
Makes 4-6 servings
Carrots with Honey, Scallions and Hot Pepper (from Kosher Cooking for Beginners)
1 pound carrots
2 tablespoons honey
1-1/2 tablespoons coconut oil
2 scallions, finely chopped
1 teaspoon grated lime peel
1 teaspoon finely chopped chili pepper
salt to taste
Preheat the oven to 450 degrees. Line a cookie sheet with parchment paper. Peel the carrots and cut them into 1/2-inch slices. Place them on the parchment paper. Heat the honey and coconut oil together over low heat until the coconut oil has melted. Pour over the carrots. Sprinkle with the scallions, lime peel, and chili pepper. Sprinkle with salt. Toss the carrots to coat them completely. Roast for about 15 minutes, turning the carrots once or twice, or until the carrots are hot, tender and crispy.
Makes 4-6 servings
Honey-Poached Plums
1/4 cup honey
2 cups water
12 slightly crushed cardamom pods (or use 2" cinnamon stick)
1-1/2 teaspoons finely grated fresh orange zest
6 large plums
1 teaspoon vanilla extract
1-1/2 to 2 cups plain or vanilla yogurt, or use sorbet
1/2 cup chopped toasted almonds
Place the honey, water, cardamom pods and orange zest in a saucepan, bring to a boil and simmer for 5 minutes. Remove the pan from the heat. Wash the plums, cut them in half and remove the pit if possible (if not it will be easy to remove after poaching). Place the plum halves in the poaching liquid. Mix in the vanilla extract. Let rest until the liquid cools, at least 2 hours. Remove the plums and set them aside. Bring the poaching liquid to a boil over high heat and cook for 4-5 minutes or until thickened to the consistency of maple syrup. Let cool. Place 2 plum halves per person on dessert plates. Mix a small amount of the boiled-down liquid into the yogurt and spoon some of the yogurt next to the plum halves. Drizzle the plums with the remaining poaching liquid. Scatter the nuts on top of the plums and yogurt. Makes 6 servings.