Other Uses For the Apple

By Shifra Klein, Joy of Kosher Magazine

The easiest thing you can do for Yom Tov is create one really versatile salad dressing and use it to season various salad combinations. Simply adding one or two additional condiments right before serving can transform the salad so that even those eating every meal at your house won’t be the wiser.

This salad dressing really celebrates Rosh Hashanah with a honey-based dressing. Adding sesame oil, hot sauce, garlic, poppy seeds or fresh herbs easily transforms the salad for the various preparations.

Basic Dressing:
Makes: overflowing cup
½ cup lemon juice
½ canola or light olive oil
1/3 cup honey
1 tablespoon mustard powder
½ teaspoon black pepper

Instructions:
1. Combine all ingredients.
2. Refrigerate until ready to use.

Roasted Apple and Butternut Salad

Make this dairy by adding feta or goat cheese. In addition, thinly slice the baby spinach for a new twist.

1 medium butternut squash, peeled and cut into 2-inch cubes or thin slices
2 red-skinned apples, cut into 2-inch cubes or thin slices
2 cinnamon sticks, broken up slightly
4 cups baby spinach
½ cup roasted pumpkin seeds (pepitas)
Basic vinaigrette plus ½ teaspoon cinnamon and a pinch of nutmeg

Instructions:
Preheat oven to 425°F.
Place butternut squash and apples on two separate roasting pans.
Drizzle with just enough oil to coat (about a tablespoon) or spray with PAM.
Season with salt and pepper and scatter cinnamon stick pieces around apples and squash.
Roast apples for fifteen minutes and roast squash for 30 minutes.
Set aside.
Combine the baby spinach, roasted apples and squash with vinaigrette. Top with pepitas, and serve.

Fennel-Apple Poppy-Seed Salad:

You can serve this salad with or without the arugula. The arugula bulks up the salad and adds additional nutrition and flavor. If using arugula, add it right before serving as it wilts quickly.

1 bulb fennel
2 firm apples
1 cup small radishes, thinly sliced
½ cup fresh herbs such as dill or tarragon
4 cups baby arugula (optional)
Basic vinaigrette plus 2 tablespoons poppy seeds

Mix all ingredients together.

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We have just launched our iPad App which can be downloaded free from the App Store and we are offering the fall/Yom Tov Issue as a free download.

This issue we spend a-day-in-the-food-life-of Jewish comedian Mendy Pellin; visit the secret spots in Sante Fe; peek into the famed Mamilla Hotel; and spotlight the things we love in part 1 of our shiny new, in depth, favorite Pots and Pans series.

For the new Year, we bring you everything that’s new, gadgets, gifts, home design, food, wine, hotels and a look at Kosher in 5774. And for our pi?ce de r?sistance… The Ultimate Yom Tov Guide – course-by-course recipes, tips, tablescaping and entertaining ideas.

A nice feature this new app has is called “Clipping” – when you are reading the magazine on your Ipad, tap the screen with 2 fingers (or click on the Scissors icon on the top right), stretch the box to your desired size and then it can be shared directly to your Facebook page, Twitter feed, Pinterest or Tumblr account, Emailed to a friend or downloaded.

For the perfect gift for Teachers, Friends or Family – Give the Gift That Keeps on Coming. Our Yom Tov Subscription Special goes for $19.99 a year (33% off list price) at joyofkosher.com/subscribe