April 15, 2024
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April 15, 2024
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Linking Northern and Central NJ, Bronx, Manhattan, Westchester and CT

High Holiday Recipes for All Palates, Courtesy of Glatt Express Catering

Here are several recipes for Rosh Hashanah that I think the family and guests will enjoy. Of course these recipes are great all year around but I have picked all except for the brisket because they are sweet, signifying that we should all have a sweet new year. The brisket recipe I picked because my wife happens to love that recipe (even though she never lets me cook at home) and brisket is always a Yom Tov staple.

If you would like to serve these dishes at your Yom Tov table without the fuss, my staff and I will gladly prepare them for you. We can even prepare them raw so that all you will have to do is pop them into the oven in your kitchen. After you receive all the compliments from your family and guests you can tell them how hard you worked in the kitchen to prepare a great Yom Tov meal. It will be our little secret!



1–5 pound brisket



To make the marinade:

1/2 cup diced onion

1/2 cup fresh cilantro

8 cloves garlic

1/4 cup white vinegar

1 tablespoon dry thyme

1 tablespoon cumin

1 tablespoon salt

1 tablespoon ground black pepper

3 bay leaves

4 cups water

In a food processor rough chop the onion with the garlic and cilantro. Transfer to a large container and add in the vinegar, seasonings and water. Stir well and submerge the brisket. Allow brisket to marinate overnight in the refrigerator.

Cook in the marinade, covered with aluminum foil for approximately three hours, until meat is very tender. Remove from cooking liquid and cool slightly. Using two forks, shred the meat.

To make the garnish:

2 tablespoons olive oil

1 onion, sliced

2 red bell pepper, julienned

1 green bell pepper, julienned

1 jalapeno, deseeded and chopped

In a hot pan of oil, saute the onions, peppers and jalapeno until the onions are translucent. Set aside.

In a hot pan of additional oil saute together batches of shredded brisket and the onion-pepper combination until crisp. Place batches in a casserole for quick reheating.




2 tablespoons margarine

1 onion, minced

1/2 pound carrots, sliced

1/2 pound parsnips, sliced

1 pound sweet potatoes, diced medium

4 ounces dried apricots, diced small

4 ounces prunes, diced

1/3 cup honey

Zest of 1/2 orange

1 cup orange juice

Juice of 1/2 lemon

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon allspice

1/4 teaspoon pepper

In a large pot heat the margarine. Add the onion and saute until tender. Add carrots, parsnips, sweet potatoes, apricots, honey, zest and orange juice. Add seasonings and bring to a boil. Reduce to a simmer.

Stir often. Cover and simmer 25–30 minutes, or until carrots and sweet potatoes are tender. Adjust seasonings as needed.




3 eggs

1 tablespoon butter, softened

1 tablespoon sugar

2 cups flour

1/2 teaspoon baking powder

4 cups frying oil

1 cup honey

1/2 cup sugar

Juice of 1/2 lemon

In an electric mixer whisk the eggs, butter and sugar until foamy. In a separate bowl sift together the flour and baking powder. Using a rubber spatula fold the flour into the eggs. Combine until just blended. Divide the dough into 4 pieces. Roll each portion of dough into a 12” snake-like length. Cut each log into 1/2-inch pieces. Dredge each little dough piece in flour and fry in pre-heated 325-degree oil until golden. Remove from oil with a slotted spoon and drain on paper toweling.

In a medium saucepan combine the honey, sugar, lemon juice and star anise. Slowly heat until the sugar is fully melted. Allow to simmer 10 minutes more. Submerge batches of fried dough into the hot honey. Remove with a clean slotted spoon and place in a large bowl. Stir in an assortment of crushed nuts, dried fruits, coconut and chocolate. Once cool enough to handle arrange Taeglach in a tower formation, or in individual serving bowls.

By Chef Alan Solomon


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