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HOLY DAYS COOKING
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at mad,
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Seven Vegetable Chicken Soup
Fill a large pot with fresh water.
Add the chicken and bring the water
to a boil over high heat. Reduce heat
slightly and cook for 15 minutes
more . Skim the froth from the soup
and discard.
Reduce heat, add remaining ingre-
dients except parsley, cover and sim-
mer of 2 1/2 hours.
Remove the chicken from the
broth discard the vegetables and
refrigerate the liquid to solidify.
Remove the skin and bones from the
chicken and cut the meat into bite-
size chunks for later use. Chill the
soup and spoon the fat that's risen to
the top of the soup.
A half hour before serving, reheat
the soup. Bring to a boil. Add hard
vegetables, such as carrot and chayote
squash. Simmer about 15 minutes or
until the vegetables are cooked. Add
remaining vegetables and heat until
the soup and vegetables are hot.
Spoon into bowls and add matzoh
balls or noodles if desired. Sprinkle
with parsley and serve. Serves 10-12.
GLAZED APPLE AND HONEY
CHICKEN WITH GRAPES
1 whole chicken, 3-4 pounds
2 t olive oil
1 T dried parsley
2 t Kosher salt
1 t ground pepper
1 t granulated garlic
minced
4 cups yellow or red
seedless grapes
1 cup water
comes to a boil and the sugar
is dissolved. Reduce heat and
keep glaze warm until ready to
use. May be made a day ahead
and reheated before using.
Preheat oven to 350F. Place
chicken in a roasting pan (with
or without a rack). Drizzle
with olive oil, sprinkle with
parsley, salt, pepper and garlic.
oven and cook about 1 - 1 /2
hours or until a fork pierced
into the thigh of the chicken
yields a clear liquid. Remove from
oven and wait about 10 minutes
before serving.
Prepare grapes. Combine grapes in
a saucepan with water. Heat over
medium high heat until the water
comes to a boil. Cover pan, turn off
heat and let grapes sit until ready to
use.
Serve chicken whole, glazed with
apple and honey glaze, or cut into
pieces and drizzle sauce over the
chicken. Garnish with grapes just
before serving.
Makes 4-6 servings.
LEKACH WITH RAISINS
Honey cake, like apples and honey,
is the dessert of Rosh Hashanah.
Served with hot tea, it's a prime
example of less is more. Serving
honey cake or Lekach goes way back.
Some say when David entered
Jerusalem with the holy ark, honey
cakes were served to celebrate. Make
this cake ahead of time and wrap it
well in plastic wrap — it tastes even
better the next day.
2 1/4 cups flour
1 T cinnamon
1 t baking powder
1 t baking soda
1 T cocoa powder
1/2 t salt
3 large eggs
Glaze:
1/2 cup honey
1/2 cup brown sugar
3 T grainy or Dijon
mustard
1/2 cup apple juice
2 T white wine
Combine glaze
ingredients in a small
saucepan over medium
high heat. Cook stir-
ring, until mixture
Glazed Apple and Honey Chicken with Grapes