Roasted Beet, Apple & Jicama Skewers. Photo: Baila Gluck
In the world of farming and agriculture, even classic varieties of apples don’t remain the same, many having been genetically modified over the years to look more appealing or be more shelf stable for mass transport and sale. My mother tells me that Red Delicious apples actually tasted way better when she was a kid! Each fall, we love to go apple picking in search of new varieties, humbled by the myriad nuances of taste and texture that the Creator has put into this world (even if Man has helped along in the process). Rashi famously commented that the smell of Yaakov Avinu was the smell of apple orchards—the smell of the Garden of Eden. Perhaps that is why the apple is the distinguished emblem representing sweetness in the New Year, the sweet optimism of what is to come.
Here are some delicious ways to incorporate apples in your menus and holiday table.
Roasted Beet, Apple & Jicama Skewers
Yields 8–10 servings
The simple and colorful arrangement of these skewers is a fresh and flavorful way to serve the simanim on Rosh Hashanah (or an attractive hors d’oeuvre any time of year!). Seek out the best, pure silan (date honey) you can find!
2 large or 3 small (2- to 3-inch-diameter) beets, scrubbed (unpeeled) and ends trimmed
2–3 teaspoons olive oil
Kosher salt
2 Granny Smith apples, washed (not peeled), cored and large diced (½-inch)
1 large jicama, peeled (until clean white) and large diced (½-inch)
Silan (date syrup) for drizzling
Skewers (short length)
Roast Beets: Preheat oven to 400°F. Prepare 2 large pieces of tin foil, layered one on top of the other; place beets in the center of the foil layers. Drizzle oil over the tops and sprinkle with Kosher salt. Gather the tin foil around the beets and crimp tightly to form a closed, sealed pouch. Roast for at least 1 hour or until the beets are tender when pierced with a fork. When tender, remove from oven and cool (can be done 3–4 days ahead).
When cool, gently slip skins off beets, leaving the whole inner red flesh (wear gloves for this messy job!). Dice beets (½-inch large). Set aside.
Assembly: Carefully thread the cubes of beets, apples and jicama in an alternating pattern (with no more than 6 cubes per skewer).
Arrange skewers on a platter. Drizzle with silan immediately before serving.
Apple Cherry Cobbler
Yields 10 servings
A cobbler is an easy fruit dessert to put together without the work of rolling a homemade piecrust. In this recipe, tender biscuits cook atop bubbling fruit to create a homey, satisfying dessert—perfect served with vanilla ice cream. Cobbler can be made in a large serving dish or done as individual servings in ramekins.
Filling:
2 medium Granny Smith apples, peeled, cored and large diced (½-inch)
2 Fuji or Gala apples, peeled, cored and large diced (½-inch)
¾ cup jarred sour cherries (in light syrup), drained
1 tablespoon fresh lemon juice (from ½ lemon)
½ teaspoon vanilla extract
½ cup (packed) golden brown sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Biscuit topping:
1½ cups all-purpose flour
¼ cups sugar, plus 1–2 tablespoons for sprinkling
2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon cinnamon
5 tablespoons (¾ stick) chilled unsalted butter, margarine or coconut oil
½ cup heavy cream (or ²⁄₃ cup oat milk/soy milk), plus 1–2 tablespoons for brushing
1 egg
Vanilla ice cream, for serving
Preheat oven to 350°F. Grease a 12-inch baking dish or 10 (3.5-inch) ramekins
For Filling: Toss first 5 ingredients in a large bowl. Add sugar, flour, cinnamon and nutmeg; toss to combine. Transfer to prepared baking dish or ramekins. Set aside.
For Biscuit Topping: Combine flour, ¼ cup sugar, baking powder, salt and cinnamon in a large bowl; whisk to blend. Add butter; rub in with fingertips or with a pastry blender until a coarse meal forms. Mix cream or oat/soy milk with egg until blended and then slowly pour into flour mixture, mixing gently until mixture comes together as a thick batter (or loose dough). Additional cream can be added by the teaspoon if consistency is dry.
Bake: Spoon golf-ball-size pieces of dough (about 2–3 tablespoons) on top of apples mixture, arranging spaced apart in dish (or divided amongst the ramekins). Brush dough with remaining 1–2 tablespoons cream. Sprinkle remaining 1–2 tablespoons sugar over dough (coarse turbinado or demerara sugar can also be used and looks decorative). Bake cobblers until fruit is bubbling, biscuits are browned and toothpick inserted into center of biscuits comes out clean, about 45–55 minutes (or individual ramekins for 25–30 minutes). Cool slightly. Serve hot or warm with vanilla ice cream.
Sheet-Pan Honey-Roasted Squash & Apples
Yields 6–8 servings
Roasting intensifies all the natural sweetness in this sweet-savory side dish.
1 large butternut squash, peeled, seeded and cubed
2–3 Honeycrisp or Fuji Apples, peeled, cored and cubed
1 medium red onion, finely chopped or thinly sliced
2–3 tablespoons olive oil
1–1½ tablespoons honey
½ teaspoon Kosher salt (or more to taste)
Freshly ground black pepper, to taste
3–4 whole sprigs fresh thyme or ½ teaspoon dried thyme
Preheat oven to 450°F. Adjust rack to highest rack setting (about 3–4 inches from the heating element). Grease a large-rimmed baking sheet; set aside.
Combine all ingredients in a large mixing bowl. Toss to coat and spread out in an even layer on prepared baking sheet. Roast for about 20–25 minutes, tossing halfway through or until squash is slightly caramelized and tender (easily pierced with a fork). Remove from oven and serve warm.
Apple Chicken Bistro Salad
Yields 6 servings
Great entrée salads are always welcome during a holiday season that is full of heavier fare. Grilled chicken can be used interchangeably with the pan-seared chicken used in this salad. Pickled red onions are a great variation instead of raw if you like a kick.
Chef’s Note
All components of this salad (except sliced apples which tend to brown) can be prepared ahead and assembled prior to serving.
4 ounces beef fry
4–5 boneless chicken breasts (cutlets), thinned or pounded to even thickness
Kosher salt, to taste
Freshly ground pepper, to taste
6 cups torn Romaine lettuce
1–2 Honeycrisp or Gala apples, very thinly sliced
½ red onion, thinly sliced or minced
½ cup pecans or walnuts, toasted and chopped
Mustardy-Lemon Vinaigrette (recipe below)
Mustardy-Lemon Vinaigrette:
½ small shallot, minced (about 2 tablespoons)
¼ cup fresh lemon juice (from about 2 lemons)
1½ teaspoon Dijon mustard
1 teaspoons honey
½ teaspoon Kosher salt (or more to taste)
Freshly ground black pepper
½ cup olive oil
Crisp: Add beef fry to a large cold skillet (cast iron is best) and place over medium-high heat. The fat will start to render and melt. Cook for 3–4 minutes, turning once, until shriveled and crisped (be careful—it sputters!). Using a slotted spoon or tongs, remove from pan and drain on paper towels. Coarsely chop and set aside. Reserve remaining grease in the pan.
Sear: Season chicken cutlets with salt and pepper. Place chicken in hot skillet with reserved grease. Sear for 3–4 minutes or until browned; turn over and repeat on opposite side (you may have to do this in batches as they fit in your skillet). Transfer chicken to a plate to rest; set aside.
Blend vinaigrette: Whisk shallot, lemon juice, mustard, honey, salt and pepper in a mixing bowl until smooth; slowly add oil in a continuous stream while whisking until completely blended and emulsified. Alternatively, place all ingredients in a blender (or use immersion blender) and blend until smooth. Season to taste with salt and pepper as needed. (Dressing can be made up to 5 days in advance).
Assemble: Before serving, toss lettuce with a few tablespoons of vinaigrette in a large bowl, then arrange on platter (or divide amongst individual plates). Thinly slice chicken and place in center of salad. Surround with sliced apples, red onion, chopped beef fry and a sprinkling of chopped nuts. Drizzle with additional dressing as desired. Serve immediately.
Naomi Ross is a cooking instructor and food writer based in Woodmere, New York. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. She is the author of The Giving Table (New York, 2022).