Rosh Hashanah Dinner

Date Attempted: 10/1/16

Recipe Numbers: 32,33,34,35

Shana Tova! I hosted Rosh Hashanah dinner for my roommates and some of my Jewish friends down here in El Paso. The food was all amazing. I’m posting this so that I can save all my recipes that I used (even if some were from memory, like my baked brie). Unfortunately I really didn’t take many pictures. I just enjoyed the cooking and baking process and then realized once the meal was done that I had exactly 4 photos of the whole experience and one was a pretty gross picture of the 40 cloves of garlic sauce (it was so yummy, just not beautiful to look at). For that reason I decided to combine all 4 of these recipes into one post. Big shout out to my mom and my aunt for the Rugelach and Noodle Pudding recipes. Both amazing — there was leftover rugelach for about a day and a half. The leftover noodle pudding lasted about that long.

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The menu for Rosh dinner was (recipes for all to follow):

  1. baked brie
  2. Aunt Marni’s Noodle Pudding
  3. 40 Cloves of Garlic Chicken
  4. Greek Style Quinoa Salad
  5. Honey-Sriracha Brussels sprouts (baked this time not fried!)
  6. Roasted Broccoli (thanks to my roommate)
  7. My mom’s Rugelach

Baked Brie

Ingredients:

  • 1 round of brie (don’t buy the kind that’s cut into a wedge)
  • apricot preserves
  • a tube of Pillsbury crescent roll sheet (if you can’t find that just the rolls will work)

Directions:

  1. Heat oven to 350 deg
  2. In a small round oven safe dish spray with pam or other non-stick cooking spray.
  3. Roll out the crescent roll sheet (or rolls) and place the brie round in the middle.
  4. add apricot preserves to the top of the brie and then seal the top with the crescent roll sheet. Pull off excess crescent roll dough, or create a cute design on the top.
  5. bake in the oven for about 30 min, until the crescent roll is a dark golden brown color.
  6. Serve in the oven safe dish with crackers.

Note: this is the easiest thing in the entire world to make. Anytime I’ve made this for a party it’s been a hit. I usually prep this in the morning and then throw it in the oven about a half hour before guests arrive. It’s just melt-y, cheesy, gooey, deliciousness! From doing a lot of online searches for pictures, it is clear no one makes the brie like I do, so next time I make this, i’ll take pictures, because truly this is the easiest thing.

Noodle Pudding

Recipe By: Marni Noodle Pudding

Makes a 8×8 pan of noodle pudding (double if there are a lot of people)

Ingredients:

  • 12 ounces Egg Noodles
  • 1 jar Apricot Preserves
  • 1 small Philadelphia Cream Cheese, 3 ounces
  • 2 stick Butter (I used 1 1/2 and that was plenty)
  • 4 Eggs
  • 1 small box Raisins
  • 8 ounces Sour Cream

Directions:

  1. Cook Noodles
  2.  Mix all ingredients except apricot preserves together in a blender and pour over cooked noodles.
  3.  Bake at 350 for 50 minutes

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40 Cloves of Garlic Chicken

This recipe is from Ina Garten with a few modifications. I wanted to use my mom’s recipe but hers calls for a clay pot. Even though in this house we have two kitchenaid mixers, 4 blenders, a dutch oven, and jars than one can ever use, we do not have a clay pot.

Link to the original:  chicken with 40 cloves of garlic

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Ingredients

  • 3 whole heads garlic, about 40 cloves
  • 2 (3 1/2-pound) chickens, cut into eighths (I used 8 chicken thighs and 4 very large skin on chicken breasts)
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 2 tablespoons good olive oil
  • 1 1/2 cups dry white wine (I used closer to 2)
  • 1 tablespoon fresh thyme leaves (I used dried thyme leaves, about 1 1/2 tbsp)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons heavy cream

Directions

  1. Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds.
  2. Drain the garlic and peel. Set aside. (If I were doing this again, I think I would use the smash and peel method instead of this one. I found the garlic skins harder to get off once they were wet.)
  3. Dry the chicken with paper towels. Season liberally with salt and pepper on both sides.
  4. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don’t want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches.
  5. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan.
  6. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
  7. Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot.
  8. Raise the heat, add the cream, and boil for 3 minutes. Add salt and pepper, to taste.
  9. Pour the sauce and the garlic over the chicken and serve hot.

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Rugelach

Recipe By: Sky
Serving Size: 10

Ingredients:

  • 1 cup butter, softened (I used salted butter and then no extra salt)
  • 6 ounces cream cheese, room temp.
  • 3 cup flour
  • ½ teaspoon salt
  • ¾ cup sugar
  • 2 teaspoons cinnamon
  • 6 tablespoons raisins
  • ½ cup chopped walnuts
  • strawberry, apricot or raspberry jam
  • 1 egg white
  • 1 tablespoon water

Directions:

  1. combine butter & cream cheese until well mixed
  2. Add flour & salt slowly until completely blended
  3. chill dough for 1 hour or overnight (wrap in saran)
  4. stir 1/2 cup sugar & cinnamon. add raisins & nuts, stir until all pieces are coated
  5. preheat oven to 375
  6. divide dough into 6 equal pieces, roll into an 8 inch circle
  7. spread with 2 tablespoons of jam & 2 tablespoons nut mixture
  8. cut into 8 pie shaped wedges
  9. Roll from outside into crescent shape
  10. place point side down on ungreased cookie sheet
  11.  brush with egg & water mixture, sprinkle with sugar & cinnamon.
  12. bake 15 minutes .

notes: Everyone loved these and by following the recipe they turned out just like my mom’s. Even my vegan roommate couldn’t stop eating these (he knew they’re not vegan, there was no trickery)

 

If you’ve made it this far into the post, thanks for reading — I can’t believe you did it!

good friends, good food, good wine, happy new year!

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