Rosh Hashanah
is to enable the heat to circulate over
all sides of the chicken while it cooks.

4 bone-in chicken thighs or breasts
(if large, cut in half)
Juice of 1 lime
3 garlic cloves, crushed
1 tablespoon canola or vegetable oil
½ teaspoon salt
1 tablespoon smoked paprika
1 tablespoon ground cumin
¼ teaspoon cayenne pepper
(or to taste)
1 tablespoon honey
Mix all of the ingredients except
for the chicken in a large bowl or a
zip-seal bag. Add the chicken and
rub to coat it thoroughly. Marinate
it for several hours in the refrigera-
tor. Thirty minutes before cooking,
remove the chicken from the refrig-
erator and allow it to come to room
temperature. Heat your oven to 425 degrees F.

22 Place a wire rack on top of a rimmed
baking tray and place the chicken
pieces on the rack. Bake for 30 min-
utes, or until done. The chicken will
be crispy on the outside.

Note: If the chicken seems to be
charring in the oven, lower the heat to
400 degrees F. When done, remove
the chicken from the oven, and serve
it immediately with cilantro sauce.

Cilantro Sauce
Makes about 1 cup
This sauce was delicious with the
chicken, and we served the leftovers
on fi sh the following evening.

1 bunch cilantro, rinsed
2 cloves garlic
½ a jalapeno pepper (a piece
measuring about 1½ inches)
Juice of 1 lime
2 tablespoons mayonnaise
1 teaspoon honey
SEPTEMBER 8, 2022 | JEWISHEXPONENT.COM
Salt and pepper to taste (be generous)
Puree all the ingredients in a
blender or food processor. Serve it
with the chicken or as desired.

Sweet and Spicy Tzimmes
Serves 4
Like the rest of this menu, this version
is a slight variation on the traditional. It
uses the regular ingredients found in
tzimmes — honey and root veggies —
but off ers a bit of kick with some added
spice. The chipotles in adobo can be
found in small cans in the international
section of most grocery stores.

Because this also cooks at 425
degrees F, this can cook alongside
the chicken; just be sure to put this in
the oven about 15 minutes ahead to
time it correctly for serving.

2 sweet potatoes, peeled and cut
in bite-sized pieces
1 white potato, cut in bite-sized
pieces 2 carrots, cut in chunks
2 tablespoons olive oil
1 tablespoon chipotles in adobo
sauce 1 tablespoon honey
Salt to taste
Heat your oven to 425 degrees F.

Line a baking tray with parchment.

Spread the vegetables in a single
layer on the parchment.

In a small bowl, mix all the remain-
ing ingredients. Be sure to mash any
chipotle pepper into a paste with the
adobo sauce; you don’t want large
pieces because you want the spicy
fl avor permeating throughout the
dish. Pour the sauce over the vege-
tables, and toss to coat them evenly.

Roast the dish in the oven for
about 45 minutes until the vegeta-
bles are turning a golden brown and
beginning to crisp at the edges. JE



Rosh Hashanah
Bake Ahead and Freeze
Desserts for Rosh Hashanah
LINDA MOREL | SPECIAL TO THE JE
T he High Holidays arrive at a
busy time. Vacations are over.

Th e school year is just begin-
ning. Activities that stopped for the
summer lure us in.

But most importantly, we are facing
the joy and expectation of a new year.

Part of that joy entails a series of cel-
ebratory meals. How do you prepare
so many Rosh Hashanah menus while
juggling the rest of your life?
I start by baking, something I fi nd
relaxing and inherently practical. Since
most pastries can be frozen, I begin
Rosh Hashanah cooking with desserts,
which I then bank in the freezer. It’s a
relief to know one course is ready to go
when I need it.

If I’m invited as a guest, I always off er
to bring a dessert or two, because I can
bake whenever I have the opportunity
— not at the last minute when most
other foods have to be prepared. Th e
freezer is a baker’s best friend.

But identifying time to bake during
bustling September can be a challenge.

Believe it or not, I fi nd the hours aft er
dinner to be ideal. By then, the house is
quiet. Kids are mired in homework and
texting, while my husband hunkers
down in front of the TV. Th is gives me
a chance to bake in peace.

If I have a 10-minute break in the
middle of the day, I measure out ingre-
dients and assemble the mixer, bak-
ing pans and bowls so that evening’s
baking project will run smoothly
and quickly.

It’s best to select fuss-free recipes.

Avoid recipes calling for whipped
cream, raw fruit toppings and creamy
frostings, which get smudged when
wrapped for the freezer. Traditional
Rosh Hashanah cakes freeze particu-
larly well.

Since sweets are the best part of any
meal, it only makes sense to start with
dessert fi rst.

¼ teaspoon nutmeg
¼ teaspoon cardamom
1 cup chopped pecans
Powdered sugar for dusting
Preheat your oven to 300 degrees
F. Generously coat an angel food
pan with nonstick spray.

Boil water, and pour 1 cup into a
heatproof measuring cup. Dunk the
teabag into the water, and let it steep
until the tea becomes strong. Peel
the ginger. Dice it; then chop it fi nely.

In a small saucepan, place the
ginger, tea and honey. Bring it to a
slow boil on a medium-low fl ame.

Stir until the honey dissolves. Cool
the mixture to room temperature,
| Investments | Asset Management |
| Capital Markets |
Honey Spice Cake | Pareve
Serves 10
Nonstick vegetable spray
1 tea bag of black tea, such as
Lipton 1 inch of fresh ginger
1½ cups honey
4 eggs
1 cup dark brown sugar
4 tablespoons vegetable oil
1 tablespoon orange zest
¼ teaspoon vanilla
3½ cups fl our
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon cinnamon
¼ teaspoon cloves
Financial advice from a
knowledgeable neighbor.

E. Matthew Steinberg
Managing Director – Investments
M.studio / AdobeStock
Oppenheimer & Co. Inc.

165 Township Line Road
Jenkintown, PA 19046
(215) 576-3015
matthew.steinberg@opco.com Serving Investors in
Philadelphia and
South Jersey for 28 Years
Forbes is not affiliated with Oppenheimer & Co. Inc.

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Exchanges and Member SIPC. 4504954.2
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