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