ROSH HASHANAH
A
pples and honey: Some aspects of
holiday eating simply must not
be altered and, often, we serve
the same dishes year after year. Don’t
get me wrong, tradition and customs are
excellent and comforting
features of the Jewish way
of life. They make us feel
part of a family, a group, a
culture.
Still, each year I get
questions regarding
serving something else,
something a bit different,
new or modern. Each year
I try to imagine some new dishes as deli-
cious types of food we’re used to.
Here are some reimagined old favorites
— but, this time, you will find them easier
to prepare with a few shortcuts along the
way. These dishes offer a bit of flair – to
liven up the same old same old.
Use these as-is or change them to suit
the rest of your meal. You will keep tra-
dition but add a little excitement to your
menu.
BROWN SUGAR HOISIN SALMON
Ingredients
1 boneless and skinless fillet of salmon
(about 2.5 pounds, cut into portions)
Juice of ½ lemon
Kosher salt and pepper to taste
¼ cup hoisin sauce
1/₈ tsp. cayenne pepper
½ cup brown sugar
2 Tbsp. sesame seeds
Directions
Preheat oven to 500°F.
Arrange the salmon portions on a
baking sheet with sides or roasting
pan.
Drizzle lemon juice over the por-
tions and season lightly with kosher
salt and pepper. If possible, use
a squeeze bottle to make “lines”
of hoisin sauce over the portions
(many times hoisin sauce comes in a
squeeze bottle).
Otherwise, lightly spread the sauce
over the portions. Very, very lightly
sprinkle the cayenne pepper over
the fish. Sprinkle the brown sugar
over all and top with sesame seeds.
Roast, uncovered, for 10 minutes (do
not overcook).
Serve immediately with pan juices
(if any) drizzled over the top. Makes 8
or more servings.
TURKEY MEATBALLS WITH
LEMON SAUCE
Ingredients
1 ½ pounds lean ground turkey
1 cup plain breadcrumbs
½ tsp. dried oregano
1 Tbsp. minced garlic cloves
1 cup freshly chopped parsley, any type
2 eggs
1 tsp. Kosher salt to taste
¼ tsp. black pepper
Olive oil cooking spray
Sauce
¼ cup white wine
¼ cup lemon juice
2 Tbsp. extra-virgin olive oil
½ tsp. garlic powder
2 thin lemon slices in half, to bake
After
the Apples
and Honey
28 | AUGUST 31 • 2023
Annabel
Cohen
Contributing writer