Modern Jewish New Year

Thu | Aug 30, 2018 | 6–9:30P PT

Teacher Marlene Sorosky Gray

Rosh Hashanah dinner is filled with symbolic foods that portend good fortune for the coming year. This menu features fish (representing fertility) layered in a stunning terrine garnished with beet and carrot roses; carrots and leeks (treasured for their Hebrew names that are a play on meaningful words) grace a vegetable-laden chicken soup; pomegranates, dates and figs enhance a rich sauce for an easy-to-carve spatchcocked roast chicken. And for the sweetest finale, apples glazed in honey crown a moist pound cake.

Menu | Recipes

Gefilte Fish Terrine
with Horseradish Beet Filling

Chicken Root Vegetable Soup

Just-Right Matzah Balls

Spatchcocked Roast Chicken

Pomegranate Fig Sauce
for Roast Chicken

Crisp Yukon Gold Potato Kugel

Sugar Snap Peas with Carrot Coins

Crowned Apple Cake

About the teacher

Marlene Sorosky Gray

Chef MARLENE SOROSKY GRAY loves to teach cooking and she’s been doing it successfully for over 40 years. She has taught in 46 of the 50 states and for many years owned a cooking school and cookware shop in Southern California. She has worked with and assisted such notable chefs as Julia Child, Jacques Pépin and James Beard.
Marlene’s goal is to make cooking as stress-free and healthy as possible, with shortcuts to streamline recipes, techniques for avoiding kitchen disasters, tips on reducing fat and calories and tricks for saving time and money.
She has been featured on ABC’s Good Morning America and The Nashville Network and her writing has appeared in Bon Appétit, Gourmet, Eating Well, and the San Francisco Chronicle. Marlene has written eight cookbooks, which have sold over a million copies. Her books have won both the James Beard Award and the International Association of Culinary Professionals (IACP) award (beating Martha Stewart for both was an extra bonus).
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