This week's recipes from the L.A. Times Test Kitchen
This week, Phyllis Glazer thinks beyond the traditional for ways to incorporate honey in Rosh Hashanah recipes. "Like most Jewish holidays, Rosh Hashanah is celebrated by extensive praying and expansive eating, but it is the only holiday in which honey plays a starring role," she says.
But try adding honey to the marinade if making the roast chicken (pictured at top), incorporate it into salad dressings and use it to flavor sliced fruit for a light dessert. Or use it in place of sugar to sweeten challah, the braided bread wrapped around a bowl of honey to make for a stunning presentation.
And after a long work day ... why not start the evening off right? Restaurant critic S. Irene Virbila has the perfect solution with aperitifs:
An aperitif can be as simple as a glass of chilled fino or manzanilla sherry with a bowl of oil-slicked olives and roasted almonds. Or some vermouth or Fernet Branca on the rocks with a few slices of Fra' Mani salame and thin slices of baguette.
It's about celebrating the moment at hand, alone, with one other or with friends. A ritual that's well worth cultivating.
She includes suggestions for drinks, and offers up some great recipes for light nibbles.
This week's recipes include:
- Lulu's tapenade
- Honey challah
- Smoked fish salad with honey and dill
- Marinated chicken stuffed with brown rice and grapes
- Fruit "carpaccio" with honey, lime and ginger sauce
- Mount Zion Hotel's hot cheesecake
When you try one of this week's recipes, or any L.A. Times recipes, let us know! Upload a photo onto the "Our Recipes, Your Kitchen" gallery to share your take on the recipe and tell us about yourself. Your photo will be posted online and may be selected to run in print with our weekly section.
-- Noelle Carter
Photo: Marinated chicken stuffed with brown rice and grapes. Credit: Ricardo DeAratanha / Los Angeles Times