Yesterday was the first night of Rosh Hashannah – the Jewish New Year. If you don’t know this….I’m pretty surprised but also happy that you’re finally getting educated on the wonders of Jewish holidays.
Here’s why Rosh Hashannah is AWESOME.
(In case you haven’t gathered, I Do Lists)
- The point is to send us off into a SWEET New Year. Taken literally, and it is, we basically eat a ton of sweet things. Everything is sweet – the salad, the chicken, the carbs, the everything. It can get a bit much but I pride myself in not overdoing it. I much prefer savory meals anyways.
- You get together with family and celebrate..togetherness, I guess. It’s lovely
- Another point is for the New Year to be HARMONIOUS…this is illustrated in making a ROUND challah. Clever, no?
- It’s mostly PURELY celebratory. A little prayer here, a little prayer there and you’re off to pure fun. I like that. The tension of fasting (Yom Kippur) or of missing bread (Passover) don’t..really…have this aspect. That said, I love all Jewish holidays, etc but truly.
But I digress, for a change.
Here’s how I make Rosh Hashannah SWEET but not CLOYING. I add sweet elements to savory dishes but no actual sweeteners! So here’s how I made the chicken:
(Sorry, this scrappy recipe is the best you’ll ever get from me!)
- Take chicken and lay it out in some baking dishes
- Squeeze oranges to make juice, drizzle on top
- I cut one orange to “decorate” and let people know that’s what was in the bird (I’m not the best at presentation)
- Added….an onion, many prunes, ginger, some red wine, tarragon, some cayenne pepper. Note how non-cloying these ingredients are.
- Then I baked it for about 40-50 minutes, uncovered, mixing it around every so often, at around 350 degrees F
- Then I broiled it for 5 minutes or so
- HERE’S AN IMPORTANT STEP – When I take it out, I cover it so that all the juices can seep in. I’m pretty sure this is common cooking practice but I can’t say for sure. It certainly FEELS like it’s doing something good.