3 kg rack of beef short ribs 1/3 cup Trader Joe’s coffee rub (for a copycat coffee rub, check out this recipe from Cooking with Tantrums https://cookingwithtantrums.com/2016/07/coffee-garlic-rub/ ) 4 cloves garlic 1 tbsp maple syrup 1 tsp dry mustard (omit for passover) Handful chopped fresh rosemary Fresh ground pepper . Mix together all ingredients except meat to form a rub and spread over beef. Bake uncovered at 375°F convection for 30 minutes Then 250°F non convection covered for 2 hours Serve topped with sauce from pan.
1 large butternut squash or 2 small ones 2 tbsp avocado or grape seed oil 1 leek, white part only, sliced thinly 1/2 cup grated carrots 1/2 tsp cinnamon 4 medjool dates, pitted and chopped 1 Apple, peeled, cored and chopped 2 fresh figs, chopped 1 long spring fresh rosemary, chopped 2 tbsp honey 4 tbsp extra virgin olive oil, divided Pomegranate seeds for garnish . Preheat oven to 400°F . For hasselback squash, peel squash. Do not peel for stuffed squash. Cut squash in half and remove seeds. Brush with 1 tbsp olive oil, salt and pepper. Roast for 20 minutes, flesh side down. In the meantime, sauté leeks in avocado oil on low-medium heat. Once they turn golden and caramelized, add carrots and cook for few more minutes. Add cinnamon and cook until nice and fragrant. Mix together apple, dates, honey, remaining olive oil, figs and rosemary. Add leek and carrots to apple mixture. . Remove squash from oven, keeping oven turned on. Allow to cool for 5 minutes. . For hasselback squash, place a chopstick or table knife on either side of the squash so you don’t cut all the way through. Make thin slices along squash. Gently try to open separations (you won’t be able to fully open them) and spoon apple mixture on top of squash. . For stuffed squash, scoop out insides of squash, leaving about 1/2 inch border around. Cube squash insides. Mix with apple mixture and stuff back into squash. . Place squash back on baking sheet – stuffed side up. Pour 1/4 cup of water into the bottom of the pan. Bake for 20-25 minutes. To make this a full meal, add some sliced sausages to the leek mixture. . Garnish with pomegranate seeds .
The salad is pictured with goat cheese but is absolutely delicious without it as well. It’s perfect for your Rosh Hashana table! . Dressing: 1/3 cup balsamic 1 cup extra virgin olive oil 1 large clove garlic 1 tbsp silan 1 tbsp Dijon Salt and pepper . Salad: Kale Butternut squash, cubed into tiny squares and roasted until crispy (salt, pepper, extra virgin olive oil – roasted in a single layer at 400° for about 25 minutes) Pomegranate seeds Apple chips Grated carrots Medjool Dates, chopped Goat cheese if dairy (optional)
This recipe is inspired by a chicken recipe by @susiefishbein kosher by design and by a recipe I printed a long time ago but I have no idea where it’s from. . 2 whole chickens, spatchcocked 2 cups pomegranate syrup or silan 2 cups red wine 8 cloves garlic, pressed through a garlic press 1/4 cup mint, chopped Freshly ground pepper . Zest of 1 lemon 2 tbsp pomegranate seeds 1-2 tbsp extra virgin olive oil 2 tbsp chopped fresh mint . Garnish – mint and pomegranate seeds . Place chicken in ziplock bag or large baking dish (skin side down). Mix together pomegranate syrup, red wine, garlic, mint and pepper. Pour marinade over chicken. Let marinate overnight. . Preheat oven to 450°F convection (475° if you don’t have a convection oven). Remove chicken from marinade and place in baking dish (preferably with low edges). Place marinade into a pot and boil at medium heat for at least 30 minutes. Mix together lemon zest, pomegranate seeds, oil and mint. Stuff under the skin of the chicken. Bake for 20 minutes, until nicely browned. Reduce heat to 350°F convection (or 375°F) and bake for another 20 minutes. Always use a meat thermometer to check if chicken is cooked through. Garnish with pomegranate seeds and mint. Serve boiled down marinade alongside chicken as a dipping sauce. This chicken does not freeze well. . @faigysfood made this recipe but added the boiled down marinade as a glaze to the chicken while cooking – great idea!!!
3/4 cup mixed pecans and pistachios, chopped into small pieces 1/4 cup brown sugar 1/2 cup silan, divided 1/4 cup honey 1 tsp cinnamon 3 apples, peeled, cored and chopped into tiny pieces 16 sheets phyllo dough 1/2 cup coconut oil, melted . Preheat oven to 350°F. In a bowl, mix together pecans, pistachios, brown sugar, 1/4 cup silan, honey, cinnamon and apples. . Cut your phyllo sheets to the size of your pan. I used a 9×9 square pan. Keep phyllo covered with damp towel when not in use. . Brush the bottom of the pan with coconut oil. Layer 1 sheet of phyllo and brush with coconut oil. Layer 2 more sheets of phyllo, brushing with oil after each one. Spread 1/3 of apple nut mixture onto phyllo. . Layer 3 more sheets of phyllo and brush coconut oil after each layer. Spread 1/3 of apple nut mixture onto phyllo. Repeat. Top with 4 phyllo sheets, with brushed coconut oil after each layer. . Cut 4 or 5 parallel lines through the baklava. Then cut lines on a diagonal. This will form a diamond shape. . Bake for about 45 minutes, until the top is nice and golden. Immediately, pour remaining silan over the baklava. Allow to cool completely before serving or covering.
Erin Eats 