Cooking for your friends and family during a holiday celebration can feel like a lot of pressure. This year though, there’s no need to fret about Rosh Hashanah. Our Head Chef Elana Karp has put together a menu that will leave everyone impressed.
Apples with Honey
6 honey crisp apples
1 container honey
1 bunch sage
1. Place sage and honey in a small pot over medium heat. Cook until honey is runny. Remove and discard sage leaves and transfer honey to a serving bowl.
2. Cut apples into wedges, removing core, and dip in honey.
3 ½ cups all-purpose flour
2 teaspoons active dry yeast
¼ cup warm water
1 ½ teaspoons kosher salt
¼ vegetable oil
¼ cup honey
1 egg for eggwash
1. In a large bowl, whisk together ¼ cup flour, yeast, and water. Let stand until foamy, about 10 minutes.
2. Meanwhile, in a medium bowl combine the eggs, salt, oil and honey. Add to yeast and whisk to combine.
3. Add flour and mix by hand until fully incorporated. Turn dough out onto a clean, dry surface, and knead by hand until smooth.
4. Place a large bowl in hot water to warm and then dry very well. Add dough to warm bowl and cover with a damp clean towel. Place in a warm spot and let rise until dough has doubled in size, about 2 hours.
5. Roll dough into 1 long log and continue rolling the ends until they’re tapered. Create a spiral by braiding the dough, tucking the end under. Place on a parchment paper lined baking sheet and cover with plastic wrap. Set aside to proof for another 2 hours. You’ll know the dough is ready when you poke it and it doesn’t bounce back.
6. Preheat oven to 325F. Beat 1 egg with 2 tablespoons water to make egg wash. Brush challah with egg wash and sprinkle with salt. Transfer to oven, on a rack in the top third, and bake until golden, 35-45 minutes, turning halfway through. Transfer to a rack to let cool.
Note: if challah is getting too brown, tent loosely with foil.
6 chicken thighs, bone-in, skin-on
1 container dried apricots
1 container dried currants
½ cup apple juice
1 cup dark brown sugar
1 knob ginger
2 cups orange marmalade
1. Preheat oven to 375F. Pat chicken dry with paper towel. Season all over with 1 teaspoon salt and black pepper as desired. Place in a large pan over medium-high heat and cook until skin is crisp and golden, 6-8 minutes. Transfer to a plate, skin side up.
2. Peel ginger and grate. Halve oranges. Place chicken, skin side up, in a large baking dish. Squeeze juice of oranges over top and pour apple juice into dish. Sprinkle with grated ginger, and spread marmalade over skin. Transfer to oven and bake for 15-20 minutes.
3. Toss apricots and currants with brown sugar. Remove chicken from oven and scatter apricot mixture around dish. Return to oven and cook until chicken is falling off the bone, about 45 minutes, basting frequently.
4. Transfer to a serving platter and pour pan juices over top.
4 yukon gold potatoes
1 cup whole milk
4 tablespoons butter
Salt and pepper
1. Peel potatoes and cut into ½ inch pieces. Place in a medium pot and cover with cold water and add a generous pinch salt.
2. Place pot with potatoes over high heat and bring to a boil. Cook until tender when pierced with a knife tip, about 8 minutes. Drain, return to pot off the heat. Add milk and butter to pot with potatoes and stir to combine. Using a large fork or potato masher, mash until smooth. Taste and add salt and pepper as needed. Cover to keep warm. Set aside.