A Healthy,
Sweet New Year
Start off the
year deliciously
and judiciously.
CHRIS IVEY
Photographer
9/19
1997
82
often associated with bitterness and
he word-for-word transla-
tears — with sugar.
tion to rshana tova tikate-
The good news is that sweet does-
vu is "may you be
n't have to mean fat. Simple, fat-
inscribed for a good and
reducing make overs to many of the
sweet year." The sweetest
traditional treats served
and most exquisite inaugu-
during
this celebration can
ration to Rosh Hashanah is
begin your sweet Yom Tov
the symbolic dipping of the
on a healthier note.
challah into a pool of golden
Those succulent roast
honey. From that luscious
chickens and savory briskets
moment, the culinary tone
can be trimmed of fat or
of the 10 Days of Awe,
prepared with the mini-
beginning with Rosh
mum of fat. Fish, the holi-
Hashanah and culminating
day
symbol of fertility and
with Yom Kippur, is set.
ANNABEL
prosperity,
is an inherently
The foods traditionally
COHEN
low-fat food, especially
served during Rosh
Special To The
when served as gefilte fish
Hashanah are, without a
Jewish News
or broiled without added
doubt, the most delicious of
butter or oil. Even those
the year. There are virtually
sweet kugels and tzimmes
no special dietary restrictions, and
dishes can be lightened up or pre-
the consumption of sweet foods is
pared
fat free with easy, flavor-keep-
not only encouraged but prescribed.
ing
substitutions.
Certain families even replace the salt
Vegetarian chopped liver gratifies
that's usually served at the table —
those hungry for the fat and choles-
terol-laden real stuff, and satisfies the
vegetarians of the group. And since
new fruits of the season are a sweet —\
symbol of the harvest, they can be
flavorful additions to almost every
dinner course.
The following recipes make over )
some of the holiday's most beloved
"
dishes. Or, if you'd like to re-create
your own family favorites, we've
included a guide for ingredient sub-
stitutions to reform your own high-
fat favorites into healthy dishes that
will sweetly bring in the new year.
We've also included a guide to
keeping your holiday serving sane.
How to keep hot foods hot is a prob-
lem that has plagued cooks for years.
Most people have one, maybe two
ovens to guarantee that several dishes
can stay hot at the same time. Our
mini-primer will guide you as to
what's important to serve hot and
what's not.
K