Jewish holidays start at sundown. That means that even if you plan on taking off work for the days of Rosh Hashanah, you most likely will still be working before the first night of the holiday.  If you are lucky enough to be invited to family or friends for dinner, be thankful! I recently found some new and fun themed hostess gifts that you might want to bring them to show your appreciation for providing a home cooked holiday meal. However, if you are in fact the host/ess (as I often am), then you will need to figure out what to cook with so little time…

Your Easy Rosh Hashanah Dinner Menu

1. Drinks: The Rosh Hashana

by Richard Goldsmith

Image via Bourbon and Honey

• 1.5 oz. Bourbon
• 1 oz. Barenjager Honey Liqueur
• Apple cider (preferably unfiltered and unpasteurized – giving the whole drink a little more complexity and tangy flavor)
• I also recommend a Cinnamon stick and/or honey slices to garnish

Start the night off right with a drink that incorporates both apples and honey! If you can’t find honey liqueur locally, then you can sub out your favorite bourbon with Jim Bean Honey or another honey flavored brand. Pour the bourbon and liqueur into a lowball glass over ice and top off with the apple cider.

2. Appetizers: Beet Chips with Spicy Honey Mayo & Apples and Honey

by The Nosher

Ingredients:

• 1 quart vegetable oil
• 3 medium beets, washed and dried well
• Sea salt
• Coarse black pepper
• ¼ cup mayonnaise
• 3 tsp honey
• 2-3 tsp Sriracha (or to taste)

Described as a modern twist on apples dipped in honey, red and golden beets can be tasty while representing Autumn well (if you’ve noticed, root veggies appear in more and more salads in the Fall). Of course you should still pair them with the classic duo as well.

In a large, wide pot heat the oil over high heat to 375 degrees. Cut the root end off the beets, and cut using a mandolin into 1/8-inch thick slices. Set up a cooling rack over paper towels near the pot. Once oil is hot, slip one layer of beets into the oil and fry until golden and the bubbling and sizzling stops, about 3-4 minutes.

Reminding you of latkes at all?! 🙂

Remove the chips with a slotted spoon, immediately sprinkle with salt and pepper, and let cool on the rack. The chips will crisp up as they cool.

To make the Spicy Honey Mayo, combine mayo, honey and sriracha in a small bowl. Chill the dip while setting the table.

3. The Main Course & Sides: Slow Cooker Honey Garlic Chicken with sides of Potatoes, Carrots, and Green Beans

by Damn Delicious

Ingredients (yields 4):

• 8 bone-in, skin-on chicken thighs
• 16 ounces baby red potatoes, halved
• 16 ounces baby carrots
• 16 ounces green beans, trimmed
• 2 tablespoons chopped fresh parsley leaves
• 1/2 cup reduced sodium soy sauce
• 1/2 cup honey
• 1/4 cup ketchup
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground black pepper

Crock pot recipes are the best since you can do all of the prep work in the morning before heading to the office, and then there is minimal cooking time before your guests arrive!

In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper. Place chicken thighs, potatoes, and carrots into your slow cooker, then cover with the sauce.

Close the lid and set to cook on low heat for 7-8 hours while you are at work. Your crock pot should switch to warming mode after the cooking time is done.

When you get home, add the green beans during the last 30 minutes of cooking time. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.

When finished, garnished with parsley, if desired.

4. Dessert: Crescent Roll Apple Pie Bites

by The Blond Cook

Ingredients (creates 8 bites):

• ¼ cup packed light brown sugar
• 1 teaspoon apple pie spice, and additional apple pie spice (about ¼ teaspoon) for sprinkling on top of crescent rolls – replace with cinnamon if you can’t find this
• 3 tablespoons butter, melted – I like using margarine instead
• 1 small Granny Smith apple, cored and sliced into 8 slices – I prefer peeling the apple first
• 1 (8-ounce) can Pillsbury Original crescent rolls
• The recipe calls for ⅓ cup chopped pecans, but I usually skip the nuts

Easy to prep the apples while the green beans are cooking! Then the great thing about crescent rolls is that they need less than 15 minutes of baking time.

Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
In a small bowl, combine brown sugar and apple pie spice. Melt the butter and toss the apple slices in butter, then set aside. Arrange crescent roll triangles on the parchment paper. Evenly distribute brown sugar mixture onto each triangle. If you did want to add nuts, sprinkle each triangle evenly with the chopped pecans.

Place an apple slice on the wide end of each triangle. Wrap the crescent roll dough around each apple, then brush each roll with the remaining butter. Sprinkle lightly with additional apple pie spice.

Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.

 

Enjoy and Happy New Year!