Matzav Mazon: Rosh Hashanah Entrees


gourmet-kosher-cookingBy for

Whether you prefer heimishe or haute cuisine, the following recipes all make fabulous entrees for your Rosh Hashanah meals. With three days of Yom Tov and Shabbos, you can try them all!

For more delicious Rosh Hashanah recipes, go to

Chicken with Shallots and Morels

Serves 4


3 tablespoons vegetable oil, divided
1 (4 pound) chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
½ cup minced shallots
1 pound fresh morel mushrooms, sliced
1 cup dry white wine
1 cup low-salt chicken stock
½ cup pareve whipping cream (soymilk can be used but it will not thicken as well)


Melt 2 tablespoons oil in a large heavy skillet over medium-high heat.
Season chicken generously with salt and pepper. Add chicken to skillet and cook, turning once, until golden brown, about 6 minutes per side. Transfer chicken to a plate. Reduce heat to medium. Add remaining oil to skillet. Add shallots and sauté until soft, about 2 minutes. Add mushrooms and sauté until they begin to release liquid, about 1 minute. Using a slotted spoon, transfer mushrooms to a plate. Add wine to skillet and boil until reduced by half, about 2 minutes. Add stock and bring to a boil. Return chicken to a skillet, cover with lid slightly ajar, reduce heat to a medium-low, and simmer until chicken is cooked through, about 20 minutes. Transfer chicken to a platter. Return mushrooms to a skillet; add pareve cream. Simmer, uncovered, until sauce thickens slightly, about 5 minutes. Season to taste with salt and pepper. Pour sauce over chicken and serve.

Chicken & Fruit Fricassee from Abigael’s

By Chef Jeff Nathan of Abigael’s On Broadway

Yield: 4 – 6


¾ cup dry figs
¾ cup dry apricots, diced
¾ cup golden raisins
2 cups water, warm
¼ cup brandy
Pinch saffron
¼ teaspoon cinnamon
¼ cup olive oil
2 – 3 pound chickens, cut into eighths
2 onions, diced medium
2 tablespoons garlic, chopped
128 ounces can crushed tomatoes
Kosher salt
Freshly ground black pepper


In a small bowl combine the dry fruits with the water. Set aside and allow to plump at least 30 minutes. Drain and reserve the fruit water.

In a separate small bowl, combine the brandy with the saffron & cinnamon. Allow to steep 20-30 minutes. Stir well.

Dredge the chicken pieces in flour. In a large sauté pan of hot olive oil, brown the chicken on both sides. Transfer chicken to an ovenproof casserole. Pour off most of the remaining oil. Add the onions and garlic. Stir occasionally and cook until translucent. Add the dried fruits, tomato, brandy mix and reserved fruit water. Using a whisk, scrape the bottom of the pan for the pan drippings. Pour the sauce over the chicken.

Bake, uncovered at 350˚ F for approximately 1 hour; or until the chicken is cooked through and sauce has thickened slightly.

Serve with couscous, or rice pilaf.

Grandma Tilly’s Brisket


1 (5 – 6 pound) brisket, first cut
¼ cup flour
Paprika, generous amount (this makes the sauce dark and full bodied)
Garlic powder
5 cloves fresh garlic, chopped
3 tablespoons olive oil
3 yellow onions, sliced
¾ cup chicken stock
¾ cup red wine
10 carrots, peeled and sliced in long chunks


Dredge brisket in flour and shake off excess.
Generously season brisket with salt, pepper, paprika, garlic powder, and fresh garlic (on both sides).

Heat broiler. Sear the meat under the broiler until toasty dark brown on both sides, about 4 minutes each side. Watch closely though because the broiler works fast.
While the meat is broiling, heat olive oil in a large dutch oven.
Saute onion until soft and caramelized; about 11 minutes.
Take the meat out and add it to the top of the onions.
Add the chicken stock, a little more olive oil, red wine, and carrots.
Cover and cook slowly on low heat for about 3 – 3 ½ hours.
Let the meat rest at least ½ hour before slicing.
Return the meat to the sauce before reheating.

Simple Elegant Short Ribs


4-1/2 pounds short ribs
½ teaspoon pepper
4 tablespoons oil
2 cups red wine
1 (14-1/2 ounce) can diced tomatoes, undrained
½ pound sliced mushrooms
1 onion, chopped
2 teaspoons minced garlic


Sprinkle short ribs with pepper. In a large Dutch oven, sauté short ribs in oil until browned on all sides. Add onions and garlic and sauté an additional five minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for at least 2 hours and up to 8. Serve over rice or egg noodles.

Sea Bass with Balsamic Reduction and Mashed Sweet Potatoes from Rare Steakhouse

By Chef Aryeh Goldenson of Rare Steakhouse, Miami

Sea Bass:

4 – 6 ounces pieces of Sea Bass
4 ounces Sweet and Sour duck sauce
Salt and pepper to taste
1 tablespoon Olive oil
2 ounces roasted macadamia nuts, chopped

Balsamic Reduction:

2 cups balsamic vinegar
1 cup brown sugar
½ cup of orange juice
¼ cup of ketchup

Mashed Sweet Potato:

3 sweet potatoes
4 ounces margarine
4 ounces brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg


Season the fish well with salt and pepper. Heat olive oil in a sauté pan and sear the fish till crisp on one side, flip the fish so the crisp side is up then glaze each piece with 1 ounce of the duck sauce and place the pan in a 375 degree oven for approximately 15-20 minutes until fully cooked top each fillet with ½ ounces chopped macadamia nuts.

Place balsamic vinegar, brown sugar, orange juice, and ketchup in a medium sauce pot and bring to a high simmer and reduce by half. Mix approx 2 ounces corn starch and 2 ounces water together and slowly drizzle into balsamic mixture to thicken. Place in refrigerator to cool until needed and put into a squeeze bottle for service.

Roast the sweet potatoes until soft, peel and place in a mixer add the four ounces of brown sugar, cinnamon, nutmeg and margarine, mix well and keep warm until service.


Place the sweet potato mash in the center of the plate top with the fish and drizzle with balsamic reduction.

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