A new issue of the EmBRace magazine by Beis Rikvah of Crown Heights has been published. The Tishrei issue of the Bais Rivka alumnae magazine is packed with inspiration in preparation for Rosh Hashana. Read stories shared by Bais Rivka alumnae that embody the theme of this issue: “Tefillah – A Blend of Self- Expression & Connection.”
EmBRace is a way for the Bais Rivkah sisterhood to stay connected, despite being spread out all over the world. Connect with your sisters by reading about their stories of accomplishments, triumphs, and overcoming struggles.
Prepare for Rosh Hashana with inspiration, connection and even a great new recipe. If you haven’t already signed up to receive this beautiful publication, click here to subscribe and visit bethrivkah.edu/embrace to see the full current issue and catch up on past issues.
Looking for a new recipe for the upcoming Yomim Tovim? The magazine features a brand new recipe by alumnus, Chanie Apfelbaum (Halberstam), a food blogger, recipe developer, and food photographer. She shared a recipe for apple honey mustard salmon which is an easy and beautiful way to enhance your Yom Tov table.
“This recipe came to me last week when I was preparing my salmon and I’m so glad it did because it’s just so pretty. I definitely have a thing with decorating a side of salmon, and I love how the apples resemble fish scales!”
INGREDIENTS:
2 lb. side of salmon
⅓ cup apricot jam
2 Tbsp whole grain mustard
2 Tbsp Dijon
2 Tbsp honey, plus more for drizzling
salt and pepper, to taste
1 red apple, seeded and thinly sliced
1 green apple, seeded and thinly sliced
2 Tbsp olive oil
Juice of ½ lemon
DIRECTIONS:
Preheat oven to 400 degrees.
In a small bowl, combine the apricot jam, mustards, honey, salt and pepper. Brush the mixture generously over the salmon.
Decorate the salmon by overlapping the apples, alternating between red and green until the salmon is covered.
Drizzle with olive oil, lemon juice and honey.
Bake, uncovered, for 25 minutes, basting once with the pan juices during cooking.
Serve warm or at room temperature.
Note: I prefer this recipe served fresh, but if you want to prepare it a day ahead, you can serve the next day at room temperature (reheating cooked salmon tends to make it fishy and dry).
For a second recipe of hers click here
If you tried this recipe, post and tag on Instagram @baisrivkahembrace for a chance to be featured on their page.
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Can someone please clarify if mustard is all right to eat on Rosh Hashanah, since it has vinegar in it?
Also, what about mayo, which also contains vinegar (acetic acid)?
Thank you!