Tag Archives: Rosh Hashanah

Rainbow latkes on serving platter

Celebrate Hanukkah at Home With These Vibrant Rainbow Latkes

Although we might not be surrounded by friends and family as we light the Hanukkah candles this year, that doesn’t mean all traditions have to go out the window. Rather, they can be updated with a new vibrant spin: like making rainbow latkes. Step aside boring russet potatoes — your friends the beet, sweet potato, carrot, zucchini and blue potato are ready to steal the latke show. Rainbow latkes are strikingly gorgeous, taste sweet and crisp and are quite nutritious for you too. If you want to connect with friends and family this holiday season but aren’t quite sure how, consider dropping off a box of beautiful, colourful, homemade latkes to brighten their spirits.

Rainbow latkes on serving platter

Vibrant Rainbow Latkes

Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour, 10 minutes
Servings: 9 latkes

Ingredients:

Beet Apple Latkes
¾ lb beets (about 3 medium beets)
1 gala apple
2 Tbsp yellow onion
2 whisked eggs
2 Tbsp spelt flour
½ tsp sea salt

Sweet Potato Carrot Latkes
¾ lb sweet potato (about 2 small sweet potatoes)
2 carrots
3 Tbsp yellow onion
2 whisked eggs
2 Tbsp spelt flour
¼ tsp sea salt

Zucchini Spinach Latkes
2 medium zucchinis
1 cup baby spinach or spinach leaves
¼ cup yellow onion
2 whisked eggs
2 Tbsp spelt flour
½ tsp sea salt

Blue/Purple Potato Latkes
1 lb blue potatoes
½ cup yellow onion
2 whisked eggs
2 Tbsp spelt flour
½ tsp sea salt
¼ tsp black pepper

Rainbow latkes ingredients on kitchen counter

Directions:

1. Using the shredding attachment on your food processor, shred one veggie or fruit at a time and wipe out the food processor before moving onto the next item. For example, shred the beets, place them in a bowl, lightly wipe out the food processor, then shred the apples. Place all shredded vegetables or fruit in their own separate bowls: beets, apple, sweet potato, carrots, zucchini, potatoes and onion. If you don’t have a food processor, you can use a box grater. For the spinach, chop finely or blitz using “S” blade on your food processor.

Rainbow latkes shredded veggies

2. You will have to wring out the excess water from the zucchini and blue potatoes, otherwise those latkes will be too mushy and won’t stick together. You can do this by placing the zucchini and blue potatoes, separately, in kitchen towels or cheese cloth and squeezing the moisture out. Or you can also push the veggies down in your French press or ricer to remove excess liquid.

3. Now you can begin assembling the latkes. Within each of the veggie bowls add the correct amount of shredded onion, whisked eggs, flour, salt, pepper and any other ingredient it may call for.

Rainbow latkes ingredients in bowl

4. Combine the ingredients with your hands and then begin shaping them into latkes. We used a ¼ measuring cup — we like ours the size of a hockey puck, about 3-4 inches in diameter and 1 inch thick.

Related: Traditional Jewish Comfort Food Recipes to Try This Winter

5. If you’re baking them, preheat your oven to 400°F. Line a baking sheet with parchment and pour some oil on the parchment paper and spread it around. This will make the latkes crispy without actually frying them. At the 7-minute mark, flip the latkes, brush the other side with extra virgin olive oil and bake for another 8 minutes.

6. Alternatively, if you are frying them, place a pan over medium heat and add some oil. If you don’t like the olive oil taste, you can use a more neutral one. Slowly put the latkes onto the pan, but don’t crowd them, work in batches. Hear the sizzle and after about 4-5 minutes, flip and continue to fry on the other side until crisp.

7. Place the latkes on a towel or paper towel to sop up the excess oil.

8. Eat as is or serve with applesauce, labneh, Greek yogurt or sour cream.

Like Tamara and Sarah’s rainbow latkes recipe? Try their easy spatchcock chicken recipe or sumac-spiced roasted delicata.

This Upside-Down Apple Cake is a Must-Make Rosh Hashanah Dessert

This flavourful glazed apple cake recipe is a mashup of two of my favourite fall desserts: a simple and delicious honey apple cake that I grew up eating on the Jewish holiday of Rosh Hashanah and a show-stopping upside-down salted caramel apple cake that has become a more recent indulgence. I’ll be serving it for dessert at our Jewish New Year dinner, as well as Thanksgiving, because it’s one of those crowd-pleasing autumn cakes that has something for everyone, from the tender and nutty crumb to the sticky, sweet and salty topping. It’s also made almost entirely in a good old cast-iron skillet, which has become my new go-to for everything from barbecuing to baking.

Upside-Down Apple Cake With Honey and Salted Caramel

Prep Time: 30 minutes
Cook Time: 30 to 40 minutes
Total Time: 60 to 70  minutes
Servings: 8

Ingredients:

Topping
2 Tbsp + ½ cup unsalted butter, divided
4 small or 3 large baking apples such as Gala or Pink Lady, peeled, halved and cores neatly scooped out with a teaspoon or melon baller
⅔ cup dark brown sugar
1 tsp ground cinnamon
⅛ tsp freshly grated nutmeg
¼ tsp kosher salt
1 tsp vanilla extract

Cake
1 cup all-purpose flour
1 cup almond flour, toasted
1 tsp ground cinnamon
⅛ tsp freshly grated nutmeg
1 ¼ tsp baking soda
½ tsp baking powder
1 tsp kosher salt
½ cup unsalted butter, room temperature
¼ cup light brown sugar
⅓ cup light-coloured honey
2 large eggs, room temperature
1 tsp vanilla extract
½ cup whole milk plain Greek yogurt (4% or 5%), room temperature
Flaked sea salt to finish (optional)

Directions:

1. Set the rack in the centre of the oven and preheat to 350°F. Spread almond flour on a parchment- or silicone-lined baking sheet and toast for 10 to 12 minutes, stirring once or twice, until golden. Set aside to cool. Keep the oven on.

2. Meanwhile, heat a 10-inch cast-iron skillet (or other oven-safe pan) over medium heat. Cast-iron takes longer to heat up than other pans, so leave it on for a good 5 minutes before you start cooking for even heat distribution. Add 2 Tbsp butter to coat and arrange apple halves with cut sides down. Cook apples until cut sides are evenly golden brown. (Don’t stir). This can take 5 to 10 minutes or a bit longer, depending on the type of apples you’re using, so keep a close eye on them and rotate as needed. Turn apples over and cook for about 5 more minutes, until slightly tender and juices start to release. Transfer apples to a plate with cut sides up.

3. To make the caramel sauce, add ½ cup butter to the skillet on low heat. When it starts to bubble, stir in brown sugar. Keep stirring until smooth and thickened for about 2 minutes. (If it’s separating, add one or two spoonfuls of very hot water). Remove from heat and stir in cinnamon, nutmeg, salt and vanilla. Let cool for 1 minute. Arrange apples, cut sides down, on top of the caramel sauce, spacing evenly.

4. For the cake: whisk together flour, toasted almond flour, cinnamon, nutmeg, baking soda, baking powder and salt in a large bowl.

5. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat butter, brown sugar and honey together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, then the vanilla, beating well after each addition. On low speed, beat in half of the flour mixture, then the yogurt, until combined. Beat in remaining flour mixture until incorporated and no flour pockets remain. Do not over-mix.

Related: Transform Those Overripe Bananas Into This Impressive Upside-Down Cake

6. Spoon batter over apples and caramel in skillet, smoothing evenly.

7. Bake until it is evenly browned and the middle springs back when pressed lightly, about 30 to 40 minutes. Let the apple cake cool in the skillet for 10 to 15 minutes, then run a small knife or offset spatula around the edges to loosen and flip over onto a cooling rack or dish. (If any apples stick to the skillet, gently scrape them off and press them back into the top of the cake).

Related: Pomegranate Ginger Chicken for a Sweet and Fruitful Rosh Hashanah

8. Sprinkle lightly with sea salt flakes and serve warm or at room temperature with vanilla ice cream and mint tea. Store covered at room temperature for up to 2 days or up to 1 week in the refrigerator.

Love Claire’s upside-down apple cake? For a main, whip up her vegetarian mujadara dish or seven-vegetable Moroccan couscous.

Pomegranate Ginger Chicken

Pomegranate Ginger Chicken For a Sweet and Fruitful Rosh Hashanah

Sweet, tart and jewel-tone pomegranates are commonly enjoyed during Rosh Hashanah, the Jewish New Year celebrations, and there are many theories about what this majestic fruit symbolizes. One explains the fruit’s (supposed) 613 seeds represents the 613 good deeds in the Hebrew Bible. Another refers to pomegranates as a symbol of fertility, representing a happy new year of unlimited possibilities. Though my favourite reason to eat these ruby-red gems is because they’re a versatile fruit that adds sparkle to both savoury and sweet recipes, all season long.

chicken-pom

In this dinnertime treasure, we pair pomegranate molasses and pomegranate seeds with fresh ginger to make a seasonally-spiced chicken bake fit for holiday entertaining. As it bakes, a mouthwatering gravy forms at the bottom the dish, which you can serve with couscous or rice to soak it all up. This recipe is perfect for any occasion, simple enough for weeknight cooking and regal enough for elegant holiday entertaining.

Prep Time: 20 minutes
Marinade Time: 1 hour
Cook Time: 40 minutes
Total Time: 2 hours
Serves: 4

Ingredients:
1/4 cup pomegranate molasses
3 Tbsp olive oil
1 Tbsp fresh minced ginger plus 1 (2-inch) piece thinly sliced
1 tsp cinnamon
2 cloves garlic, minced
1 tsp salt, more for serving
1 (3 lb) whole chicken broken into 8 pieces or 4 skin-on, bone-in chicken breasts, halved
1 Spanish onion, thinly sliced
1/2 cup pomegranate seeds
1/2 cup chopped parsley
1/8 tsp ground pepper
Warm cooked couscous or rice, for serving, optional

Directions:
1. In a large zip-top bag, mix pomegranate molasses, olive oil, 1 Tbsp minced ginger, cinnamon, garlic and salt. Place chicken and onions in bag and massage to coat with mixture. Refrigerate for at least 1 hour, up to 1 day in refrigerator.
2. Preheat oven to 400ºF. Place chicken and onions in a single layer in a large ovenproof baking dish. Discard remaining marinade. Place thinly sliced ginger in-between chicken pieces.
3. Bake until chicken is cooked through and onions are tender, 35 to 40 minutes. Remove from oven and garnish with fresh pomegranate seeds, parsley, additional salt and pepper. Serve with warm couscous or rice, if desired.

Add some sparkle to the rest of your plate with our best-ever holiday sides.