High Holy Day recipes
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High Holy Day recipes

The Manischewitz company, based in Newark, has provided our readers with this recipe for the High Holy Days.

Falafel Crusted Chicken

by Susie Fishbein

Serves six

Ingredients:

1 1/2 (6.4 ounce) boxes Manischewitz® Falafel Mix

6 boneless, skinless chicken breasts, pounded very thin

All purpose flour

3 tbsp. olive oil

2 plum tomatoes

1 cucumber, peeled

Prepared hummus

Falafel Crusted Chicken

Preparation:

In a large bowl, prepare the three bags of falafel mix according to the package directions. Add in 3 to 4 tbsp. of water to make the batter a spreadable consistency. Set the batter aside.

Coat each chicken breast with flour, shaking off the excess. Heat 3 tbsp. olive oil in a large skillet over medium heat. Dip one side of each chicken breast into the prepared falafel mix. Pat it on to form a crust. Add to the hot oil, falafel side down, allowing the crust to form before flipping to cook on the other side, about 4-5 minutes per side.

Meanwhile, cut the tomatoes and cucumbers into medium dices.

Serve the falafel chicken with the diced tomatoes and cucumbers, and a dollop of hummus.

Following is a recipe from Eric Attias, executive chef of the David Citadel Hotel in Jerusalem.

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Comfit of Duck On Chutney of Apples and Pomegranate

Serves 4

Ingredients:

8 duck thighs

2 ¼ lbs. duck fat

½ garlic

Thyme

Orange (cut into 4 sections)

Cinnamon Stick

Preparation:

Comfit of Duck on Chutney of Apples and Pomegranate

Melt the duck fat on a low flame (160 degrees).

Add the duck plus all of the ingredients and allow to simmer on very low heat so that the duck gets cooked very slowly, staying tender without getting any color. Time frame-about 3 hours.

Chutney:

1 tbsp melted duck fat

4 apples cut in 1/3-inch cubes

1 tbsp. red wine vinegar

1 tbsp. honey

Salt

Pepper

½ cup pomegranate (seeds)

1 tsp. orange zest

1/3 cup pomegranate juice

Preparation:

Warm up the fat on high heat. Add the apples and the honey. Saute for 1 minute then add all of the ingredients, except for the pomegranate. When the apples are tender, 10 minutes maximum, be careful to not puree. Remove from the heat and add the pomegranate seeds.

Serving:

Use a warm plate and pour some chutney in the center. Gently place the duck comfit on top and sprinkle some pomegranate seeds around the serving. Use the chutney syrup to decorate the plate.

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