Kitty Jay – Jewcy

Apples and Honey Nosh-Off: Tartlettes vs. Trifle

Kitty Jay — Sat, 08 Sep 2007 12:43:42 +0000

My husband couldn't have been more delighted when I told him he'd have to judge a dessert nosh-off, unless perhaps I told him Jessica Alba was serving it to him. In the nude. Alas Ms. Alba was not available. Poor Husband.

The Tartlettes:

First I made a traditional recipe: Apple & Honey Tartlettes. These are always a hit because people love individually portioned foods. I guess it makes them feel special–like a whole tart was made just for them. This recipe is uber quick since it calls for store-bought puff pastry shells. (Generally I like to make things from scratch, but puff pastry is quite complicated for even the experienced home chefs to make at home.) After allowing the shells to thaw a bit, I roll them out to about 5 inches in diameter, top with sliced, seasoned apples, and pop in the oven. When they're done baking drizzle with honey, and serve a la mode with vanilla ice cream. Garnish with a sprinkle of cinnamon sugar, or a sprig of mint. So lovely.

The Trifle:

Trifles rose to fame in American and British households in the 1700s. A “Proper English Trifle” was made with real egg custard poured over stale sponge cake soaked in fruit and sherry. In this Toffee Apple and Honey trifle, traditional Rosh Hashanah flavors are used. Considering the praise it got on recipezaar, it sounded like a good non-trad, unexpected alternative.

The post Apples and Honey Nosh-Off: Tartlettes vs. Trifle appeared first on Jewcy.

Budget Baleboosteh: Rosh Hashanah Dinner Prep

Kitty Jay — Fri, 07 Sep 2007 04:57:01 +0000

My name is Kitty and I've been dubbed Pickled’s “Budget Baleboosteh.” That means I'll host dinner parties in my own home, and blog about the planning and cooking to show you how easy it is and why you must get your tush in gear and throw one yourself. More importantly, I won't spend more than $10 a head on food. (Drinks are another story. That budget may depend on how hard my week was.) So it's cheaper than eating out. And your friends will fall more in love with you than ever.

My Pickled debut is another first for me: I'll host my first traditional Rosh Hashanah dinner. My husband and I invited his three cousins over, and I have been consulting with Moms and Grandmas and Jewcy's Interactive Dinner Table to ensure my menu and recipes are up to snuff.

The first two steps to hosting any party are 1) confirm the guest list and 2) plan the menu. My menu at this meal must account for one vegetarian at the table. Here's what I've got down:

Sparkling Wine Cocktails
Hors D'Oeuvres/Munchies TBD
Beef Brisket
Cauliflower-Leek Kugel
Sweet Roasted Carrots & Parsnips
Challah Bread
Apple & Honey Toffee Trifle or mini Apple & Honey Tarts (Still deciding; Look for a Nosh Off on Pickled this week.)

I plan to cook as much as possible in advance so come Wednesday I just have to reheat and served.

My current to do list:

Call my butcher to order the 3-4 lb brisket
Finalize my menu choices
Research where in my neighborhood I can find a fresh round challah

For those of you joining me in your kitchens, this would be the time to invite your guests, assess your baking pans (cheapie disposables can be bought at the grocery store), and make sure you have enough dishes and silverware to go around. Any questions? That’s what I’m here for.

The post Budget Baleboosteh: Rosh Hashanah Dinner Prep appeared first on Jewcy.

Rosh Hashanah Dinner Menu: Roasted Sweet Carrots and Parsnips

Kitty Jay — Sun, 02 Sep 2007 11:23:14 +0000

The traditional carrot dish served on Rosh Hashanah is called tzimmes. It consists of sliced carrots cooked in honey and flavored with cinnamon, sometimes with the addition of dried fruits. Other traditional recipes made with meat often include sweet potatoes. Variations are endless, as you’ll see on Jewish-food.org. Here you’ll find a traditional non-meat recipe. Here you’ll find a traditional meat recipe.

But honey can be an overly pervasive flavor on the Rosh Hashanah dinner table, and traditional tzimmes provide no relief. If you want to balance out the sweetness on your menu, you’ll find the recipe below for tangy, roasted sweet carrots and parsnips with oven-caramelized balsamic vinegar a welcome alternative.

Click here to return to the Rosh Hashanah dinner table for more symbolic dishes. —

Recipe: Kitty’s Sweet Roasted Carrots & Parsnips

Serves 4 – 6

4 large carrots, peeled, diagonally sliced into one-inch chunks
4 large parsnips, prepped the same
3 tablespoons olive oil
1 tablespoon balsamic vinegar
kosher salt & freshly ground pepper to taste
1 tbsp fresh chopped rosemary, for garnish

1. Preheat the oven to 475 F. Lay the vegetables out on a roasting tray.

2. Whisk together the oil and vinegar, along with some salt & pepper, and drizzle over the vegetables. Stir them up to make sure every inch is coated.

3. Cook for 30 minutes or until all vegetables are browned. Either serve immediately, or store up to a day ahead and reheat in a casserole dish for 10 minutes in a 350 F oven. Sprinkle with fresh chopped rosemary.

The post Rosh Hashanah Dinner Menu: Roasted Sweet Carrots and Parsnips appeared first on Jewcy.