AUGUST 26 • 2021 | 69

G

ood and sweet are charming words 
 
echoed from one to the next in 
greetings, prayers to the foods we 
eat. Though each word is simple, the expec-
tations are manifold: a new job, good health, 
new love, becoming a better Jew, a safer 
world. 
 When we recite the Musaf 
prayers at Rosh Hashanah, 
with its messages of kingliness, 
remembrances and the blowing 
of the shofar when we received 
the Torah, we believe them.
Throughout Jewish history 
food is our tangible symbol 
for hopes and desires. Just as 
we require food to live, we require ethics and 
principals to flourish. 
The most elementary association of food 
with religion is of the symbolic dipping of 
challah and apple slices into honey. It trans-
lates literally into sweetness and bounty. 
Heads of fish are long thought to symbolize 
the head of the year as well as the notion 
that one should have a future that’s the 
“tops.
” Pomegranates with its abundant seeds 
symbolize mitzvot (may you have as many 
as there are seeds). 
Michigan folk can’t get enough apples. 
Look here to add apples to every part of the 
Rosh Hashanah celebration!

CHICKEN WITH APPLES, HONEY
AND MUSHROOMS
Ingredients
3 pounds raw chicken breasts (halved 
lengthwise — horizontally — if large)
Apple Mushroom Sauce:
v cup olive oil
2 cups chicken broth (canned is fine)
2 Tbsp. honey
¼ cup flour
2 cups 1-inch chunked apples, peeled
1 pound fresh sliced mushrooms
1 tsp. dried thyme
1 Tbsp. dried parsley flakes
Salt and pepper to taste

Directions
Preheat oven to 325°F. Make the sauce: 
Heat oil in a large saucepan over medium 
heat. Whisk in flour and cook, whisking 
constantly, until slightly thickened. Add the 
remaining ingredients, whisk well and bring 
to a boil. Cook until reduced by a quarter.
Arrange chicken in a large foil pan or 
baking dish. Pour sauce over. Bake for 30-40 
minutes.
Serve hot or bring to room temperature, 
cover with foil and chill for up to a day 
ahead. To serve, reheat in 300°F oven for 
20-30 minutes. Makes 8-10 servings.

BRISKET WITH APPLES
Ingredients
Roasting sauce:
2 cups tomato sauce (or one can, about 
14 oz.)
2 tsp. kosher salt
½ tsp. fresh ground pepper
Water
2 Tbsp. red wine vinegar
1 Tbsp. dark chili powder
1 Tbsp. fresh minced garlic
¼ tsp. ground cayenne pepper
Beef:
¼ cup canola or vegetable oil
1 beef brisket (about 5 pounds) trimmed 
of excess fat
2 cups chopped onions
4 cups 1-inch, chunked granny smith 
apples, peeled or unpeeled

Directions

Prepare roasting sauce: Combine all ingre-
dients in a medium bowl and whisk well. Set 
aside.
Preheat the oven to 300°F.
Arrange the brisket in a roasting pan or 
disposable aluminum pan. Pour the roast-
ing sauce over the beef. Scatter the onions 
around the brisket and cover the pan tightly 
with foil. Cook in the preheated oven for 3½ 
hours.

Add apples to your High 
Holiday recipes to ring 
in a sweet new year.

Are Made
 of These

continued on page 70

Annabel 
Cohen

FOOD
DINING IN

Are Made

Sweet 
Sweet 
 Dreams
 Dreams

