All recipes from Joni Schockett at Jewish Family and Life

Traditional Chicken Soup (Meat):
Preparation Time: 20 minutes
Cooking Time: Several hours

I remember that my grandmother made chicken soup with, of all things, chicken feet. She would get them from the butcher who would also deliver chicken eggs, yolk sacks that were added to the soup at the end of the cooking time.

Ingredients 1 large pullet, cut in 8 pieces
2 additional leg quarters
OPTIONAL: 1 package chicken frames
2 large onions
4 leeks, white part only
1 large bunch carrots, peeled and cut in pieces
several stalks of celery, cut in half
Kosher salt
Peppercorns
OPTIONAL: fresh dill sprigs

Bring a large soup pot of water to a boil. Add the peeled, whole onions and the cleaned chicken pieces. After 20 minutes, skim the top of the soup and add the leeks, celery and carrots. Add 4 or 5 whole peppercorns, which will be discarded later. Boil gently, partially covered, for 1 to 2 hours, adding more water as needed. After 2 hours, remove the chicken pieces from the soup. Leave all the vegetables in the soup and add the dill, if desired. Season with Kosher salt. Remove the chicken from the bones and add chicken pieces back into the soup. Reserve rest of the chicken for chicken salad!

Rosh Hashanah Honey and Apricot Capon (Meat)
Preparation Time: 20 minutes
Cooking Time: Depends on size of capons (20 min. per pound).

Ingredients 2 large capons (about 5-7 pounds each)
1 pound jar honey
1-18 ounce jar apricot preserves
2 large onions, chopped
3 stalks of celery, cut into pieces
2 large carrots, cut into pieces
1/3 cup orange or lemon juice
3-4 cups water
OPTIONAL: 1/3 cup apricot liqueur

Clean the capons and place them on a poultry rack in a large roasting pan.

In a large saucepan, heat the honey, apricot jam, and the juice. Mix together until well blended. Bring to a boil and turn off heat. Set aside.

Place the oil in a large skillet and add the onions. Stir, over medium heat until golden brown. Place the onions, celery, and carrots in the bottom of the roasting pan. Add about 3 or 4 cups of water in the bottom of the pan.

Rub the chicken with olive oil and roast, covered at 350 degrees for about an hour. Add more water to the pan as needed. Begin basting the capons at this time, basting every 15 minutes, about 3 or 4 times. You’ll use about 1/2 to 3/4 of the honey apricot mixture. When the capons are cooked through, the leg will move easily and the juices will run clear. To be completely safe, buy an instant meat thermometer to test for doneness. Remove the capons to a platter and pour the liquid into a deep measuring cup or a cup designed to separate fat from the liquid. Discard the fat and mix the rest of the liquid, including the onions, with the remaining honey apricot sauce. Heat through and add the apricot liqueur. Mix well and serve as gravy for the chicken.

Traditional Pot Roast (Meat)
Preparation Time: 10 minutes
Standing Time: 2 hours
Baking Time: 3-4 hours

Ingredients
3-4 medium onions
3-4 pound single brisket
1 tsp. salt
3 cloves garlic, minced
1/4 tsp. pepper
1/2 tsp. paprika
1 pound carrots
3/4 pound fresh mushrooms, sliced
2 pounds potatoes, peeled and cut in quarters
Bay leaf
1 cup unseasoned tomato sauce or puree.
1/4 cup ketchup
2-4 cups water

Cut up the onions and place in the bottom of a large Dutch oven or covered roasting pan. Sprinkle in the minced garlic. Season the brisket with the spices and place over the onions. Peel the carrots and cut them into inch long pieces. Add them to the pot. Add the potatoes.

Mix the tomato sauce, ketchup and water together and pour over the meat. Cover and bake at 375 degrees for about 3 hours. Check often and add more water as needed. Brisket is done when it easily breaks apart with a fork.

Apple-Honey-Raisin Lokshun Kugel (Pareve)
Preparation Time: 20 minutes
Baking Time: 45 minutes

Ingredients
1- 12 ounce package wide egg noodles
1/2 stick melted pareve margarine
4 apples such as Cortland or, for a tart kugel, Granny Smith
3/4 cup Golden raisins
1/3 cup sugar
1/4 cup honey
1-1/2 tsp. cinnamon
pinch salt
5 extra large eggs
OPTIONAL: 1 can pineapple chunks, drained

Grease a 9x13 glass baking dish and set aside. Cook the noodles according to the directions on the box. Cook the noodles only to the al dente stage. Drain them, return them to the cooking pot and add the melted margarine. Mix well and set aside to cool.

Peel the apples, cut them in quarters, remove the core and seeds and slice the apples into the noodles. Add the raisins, cinnamon, sugar, honey and pineapple. Mix well.

Gently beat the eggs together and mix into the noodle mixture. Pour into the greased pan. Cut a piece of aluminum foil and spray one side with non-stick cooking spray. Cover the kugel tightly and bake at 350 degrees for about 30 minutes. Remove the foil and bake for another 20 minutes or until a cake tester comes out clean. Let stand for about 15 minutes before serving.

Tayglach (Pareve)
Preparation Time: 20 minutes
Baking Time: 15-20 minutes
Boiling Time: 40 minutes

Tayglach is a traditional New Year’s treat that consists of crunchy dough boiled in honey. Almond or walnuts are often included, as are Maraschino cherries. My Grandmother always made Tayglach on Rosh Hashanah, and we always wanted to visit her when she made them because she would let us lick the spoon from the honey syrup after it had cooled.

Ingredients
DOUGH:
6 eggs
3 tbsp. oil
1 tsp. baking powder
3-1/2 cups unbleached flour
1 tsp. cinnamon
1 tsp. ginger
pinch salt

HONEY SYRUP:
1 pound honey
1/4 cup water
2 tbsp. lemon juice
1-1/2 cups sugar
1/2 cup light brown sugar
OPTIONAL: 1 cup broken walnut pieces
1 cup almonds
1 cup candied cherries

Place the honey, water, lemon juice and sugar in a very large, heavy pot, about 6 quarts. Heat to boiling and continue to simmer gently.

While the honey syrup is heating, Mix the eggs, oil, spices and salt together. Sift the baking powder and flour and add to the liquid. Mix together until the mixture forms a sticky dough. Dust with flour and roll out into 8 or 9 ropes about 3/4 inch thick, cut into pieces about 3/4 inch long. Drop the pieces of dough into the boiling syrup and simmer slowly for about an hour. Stir every 10 minutes and add more boiling water as needed, about 1/3 cup at a time.

While the tayglach is cooking, place aluminum foil on a cookie sheet and grease the foil. Set aside.

Ten minutes before the hour is up, add the nuts and cherries. Stir well and add more water if needed. The tayglach is done when it is a deep mahogany color, a rich, golden brown. Spoon the tayglach on the greased cookie sheet and spread out. Let cool and form the tayglach into small groups of a few tayglach and some nuts and cherries. Let cool and put into a bowl. Cover lightly.

VARIATION: When placing the tayglach onto the greased cookie sheet, reserve as much of the syrup in the pot as possible. Add some sesame seeds, about 1/4-1/2 cup, to the syrup and mix well. Pour the syrup onto another greased cookie sheet and let cool slightly. Cut the syrup into squares and roll each square onto a small ball. Let cool. Makes a delicious candy treat.

Rosh Hashanah Honey Cake (Pareve)
Preparation Time: 15 minutes
Baking Time: 60-75 minutes
My grandmother made honey cake in a pan lined with waxed paper. Each square had a whole candied almond in it and woe to the parent who tried to cut a piece between those prized almonds.

Ingredients
1 cup very strong coffee ( I use decaf)
1-3/4 cups honey
4 extra large eggs
4 tbsp. canola oil
1-1/4 cups packed dark brown sugar
3-1/2 cups unbleached flour
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/4 tsp. nutmeg
1 cup whole or half candied or plain almonds
1 cup raisins

Preheat oven to 300 degrees. Grease and flour 2 9x5 inch loaf pans or one 9x13 pan. Set aside.

In a saucepan, combine the honey and coffee and bring to a boil. Cool and set aside.

In a large mixing bowl, blend the eggs, brown sugar and oil. Do not overbeat. Sift the flour, baking powder and baking soda and spices together. Stir the flour and honey into the eggs alternating and ending with the liquid. Stir in the raisins. Blend well. Pour into the prepared pans and place the almonds over the cake. Bake for 60-70 minutes, or until the cake springs back. Let sit overnight before serving.