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MAKE IT A SWEET

NEW YEAR RECIPE eBOOK

featuring

HONEY


"Shana Tova U'Metuka!"

Winn-Dixie has everything you need this holiday season to add fresh flavor to family favorites! Winn-Dixie carries a large assortment of kosher products in nearly 500 stores to cater to the kosher community, and select stores even carry fresh kosher meat and dairy items. Winn-Dixie’s family of brands – Winn-Dixie, Prestige, Chek Soda and others – offer quality kosher at a great value. There are more than 1,000 own-brand kosher essentials to choose from, like honey, spices, juice, cereals, mac and cheese, soy and almond milk, syrups, frozen vegetables, ice cream, and so much more. Winn-Dixie’s family of brands play the leading role at every meal. And what’s a gathering without a decadent baked treat? Winn-Dixie carries kosher pareve bakery favorites such as egg challah and challah rolls, black and white cookies, brownies, rugelach, triple layer chocolate cake, specialty cakes and more. They’re a delicious way to celebrate any occasion.

The most famous of the symbolic foods eaten on Rosh Hashanah are apples and honey ─ symbolizing our heartfelt hopes and wishes for a happy, sweet new year. Honey-laced dishes grace Rosh Hashanah tables everywhere and now you can enJOY the heavenly smell and comforting flavors of creative and classic, sweet and savory, traditional and traditional-with-a-twist, honey holiday recipes. This New Year our promise to you, as always, is to provide fast, fresh and family-friendly food to help you host the most meaningful, memorable and delicious Rosh Hashanah for your loved ones. From the bottom of our hearts, we wish you the happiest, healthiest, sweetest New Year filled with fabulous food and family memories to last a lifetime. Shana Tova U'Metuka! Love,

Winn-Dixie’s kosher stores also provide customers with a kosher wine selection for every palate – from Bartenura and Baron Herzog, to classic favorites like Manischewitz. In South Florida, Winn-Dixie is proud to have select stores with delis, pareve bakeries and even meat-cutting rooms that are certified and supervised kosher. If you’re looking for a fresh, hot pizza, sushi or even fresh-cut fruit, they are there to serve. Add Winn-Dixie to your family recipe today!

TABLE OF CONTENTS CHALLAH

Honey Cinnamon Basket Challah | 4 APPETIZERS

Tarragon Fish Croquettes with Honey Wasabi Dipping Sauce | 6 Moroccan Chicken Brik | 8 Honey Roasted Squash Crostini with Beets | 10 Balsamic Cucumber and Carrot Ribbon Salad | 12 MAINS

Honey Sesame Glazed Chicken | 14 Honey Glazed Skewered Beef with Rice | 16 Turkey Spinach Meatloaf with Tomato Sauce | 18 Panko Crusted Salmon | 20 Pomegranate Brisket | 22 SIDES

Asian Vegetables with Quinoa | 26 Honey Roasted Sweet Potato Stuffed Apples | 28 Curried Coconut Couscous | 30 Grilled Plums with Chopped Kale and Honey Vinaigrette | 32 DESSERTS

Ginger and Cranberry Stuffed Apples | 34 Apple Honey Cake | 36 BEVERAGES

Pomegranate Shrub | 38

Jamie Geller and Kosher Network International assume no responsibility for the kashrut of specific products and brands appearing in this recipe eBook. Please check all kosher certifications. 3 | Make it a sweet new year with


Challah PAREVE

Honey Cinnamon Basket Challah | 3 to 4 Challah Loaves Ingredients For the Dough 1½ tablespoons dry yeast 1 teaspoon sugar 1¼ cup lukewarm water 4½-5 cups all-purpose unbleached flour ½ cup granulated Winn-Dixie Sugar 1 tablespoon Winn-Dixie Cinnamon ½ tablespoon Winn-Dixie Salt ¼ cup Winn-Dixie Honey ¼ cup Winn-Dixie Vegetable Oil 2 large eggs

For the Topping 2 egg yolks + 1 teaspoon water 2 tablespoons sanding sugar 1 tablespoon Winn-Dixie Cinnamon

Directions 1. In a small bowl, place yeast, 1 teaspoon sugar, and lukewarm water. Allow to sit around 10 minutes, until it becomes foamy on top. 2. In a large bowl or stand mixer fitted with whisk attachment, mix together 1½ cups flour, salt, cinnamon, and sugar. After the water-yeast mixture has become foamy, add to flour mixture along with oil and honey. Mix thoroughly. 3. Add another cup of flour and eggs until smooth. Switch to the dough hook attachment if you are using a stand mixer. 4. Add another cup of flour and then remove from bowl and place on a floured surface. Knead remaining flour into dough, continuing to knead for around 10 minutes (or however long your hands will last). 5. Place dough in a greased bowl and cover with a damp towel. Allow to rise 3-4 hours. 6. Preheat oven to 350°F. 7. Using a dough cutter or sharp knife, split dough into 6 even portions. You can use a food scale to be the most precise. Roll out each portion into a strand around 10-12 inches long. 8. Lay 3 strands vertically. Take 1 of the remaining strands of dough and place horizontally over the first vertical strand, under the second vertical strand and back over the third vertical strand.

9. Take the next remaining strand and do the exact opposite, placing it under the first vertical strand, over the second vertical strand and back under the third vertical strand. Using the last remaining strand, repeat over and under the vertical strands. The strands should make a tight basket weave in the middle with ends remaining on four sides. 10. On the first side, make a traditional braid using the 3 strands and pinch at the bottom. 11. On the second side, make a braid using an under motion and pinch at the bottom. 12. On the third side repeat a traditional braid and pinch at the bottom. 13. On the fourth side make another braid using an under motion and pinch at the bottom. 14. Fold each braid under the basket, gently pushing upwards as you tuck under. 15. Place round challah on a baking sheet lined with a silpat or parchment paper and allow to rise another 30-60 minutes. 16. Beat egg yolks with 1 teaspoon water. Brush liberally over challah. Mix sugar and cinnamon and sprinkle evenly on top. 17. Bake for 26-28 minutes, or until middle looks like it has just set and the color is golden. Recipe courtesy of Shannon Sarna and JOY of KOSHER with Jamie Geller Magazine

4 | For holiday recipes, meal ideas and more visit JOYofKOSHER.com

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Appetizers PAREVE

Tarragon Fish Croquettes with Honey Wasabi Dipping Sauce | 8 servings Ingredients For Croquettes For Dip One 1-pound skinless cod fillet, cut into 1-inch pieces 1 large egg, beaten 1 small yellow onion, diced 2 tablespoon matzo meal 1 tablespoon chopped parsley 1 tablespoon chopped tarragon 1 tablespoon Winn-Dixie Mayonnaise 1 teaspoon Winn-Dixie Salt Freshly ground Winn-Dixie Black Pepper Âź cup Winn-Dixie Canola or Vegetable Oil

Âź cup Winn-Dixie Mayonnaise 3 tablespoon wasabi sauce 2 tablespoon Winn-Dixie Dijon Mustard 3 teaspoon Winn-Dixie Honey

Directions 1. In a food processor, pulse cod until finely chopped but not pureed. Transfer to a large mixing bowl, and add egg, onion, matzo meal, parsley, tarragon, mayonnaise, salt, and pepper to taste. Mix well to combine. With lightly moistened hands, scoop a heaping tablespoon of mixture and form into 1-inch long oval shapes. Repeat with remaining mixture to form 16 croquettes. Refrigerate for 30 minutes. 2. Meanwhile, prepare dip by stirring together mayonnaise, wasabi sauce, mustard, and honey in a small bowl. 3. Line a plate with paper towels. In a large skillet, heat canola oil over mediumhigh heat. Add croquettes and fry until golden brown on all sides, about 12 minutes total. Transfer to the prepared plate. 4. Serve on a large platter with dipping sauce. Recipe courtesy of Jamie Geller and JOY of KOSHER with Jamie Geller Magazine

6 | For holiday recipes, meal ideas and more visit JOYofKOSHER.com

7 | Make it a sweet new year with


Appetizers Moroccan Chicken Brik | 8 to 10 servings

MEAT

Ingredients Sauce 1 teaspoon saffron threads ½ cup Winn-Dixie Honey Zest from 1 orange ¼ cup freshly squeezed orange juice

Assembly One 50-count package square wonton skins Winn-Dixie Vegetable Oil for frying

Basteeya mixture 1 teaspoon saffron threads 3 tablespoons Ras el hanout spice mix* ½ cup boiling water 2 pounds chicken legs with thighs attached 2 tablespoons Winn-Dixie Olive Oil 2 cups diced yellow onion 1 inch piece ginger, minced 6 cloves garlic, minced 3 cups chicken or vegetable broth

2 eggs plus two yolks, whisked 1 cup slivered almonds, toasted and ground ¼ cup finely chopped fresh cilantro leaves ⅛ cup confectioners’ sugar 2 tablespoons ground Winn-Dixie Cinnamon 1 tablespoon orange blossom water (optional) Kosher salt Freshly ground Winn-Dixie Black Pepper

Directions 1. Prepare sauce: In a small saucepan over medium-high heat, combine saffron, honey, orange zest, and juice. Bring to a boil. Reduce heat to low and let cook slowly until mixture thickens, about 15 minutes. Remove from heat and let cool. 2. Prepare basteeya mixture: Preheat the oven to 220°F. Place saffron threads into a bowl, and pour 1/2 cup boiling water over them. Let saffron steep. In the meantime, rub 1 tablespoon Ras el hanout into the chicken legs and let marinate for 10 minutes. 3. In a sauté pan with a lid, heat oil over medium heat. Add onions, and sauté until translucent. Add ginger, garlic, and remaining 2 tablespoons Ras el hanout, and continue to cook until onions caramelize, about 5 minutes. Add chicken, saffron with the water, and broth. Cover chicken with parchment paper and place lid on pot. Cook in oven until the meat is falling off the bone, about 1 1/2 hours. Let cool. Pick chicken meat off the bones and reserve. Place pan with braising liquid over medium heat, and reduce liquid by half. Reduce heat to low, and add eggs. Cook, stirring continually, until eggs set up, approximately 5 minutes. Your mixture should be smooth and custard-like. 4. Scoop the mixture and place into a strainer to release extra liquid. Add the mixture to a bowl with the chicken. Add almonds, cilantro, confectioners’ sugar, cinnamon, and orange blossom water; mix well. Season with salt and pepper. 8 | For holiday recipes, meal ideas and more visit JOYofKOSHER.com

5. Lay 10 wonton skins at a time on a work surface. Place a tablespoon of the basteeya mixture on each skin. Wet the edges of the skin, and fold in half, forming triangles; press to seal edges. Pour 1 inch oil in a sauté pan, and heat to 325°F. Fry the triangles until brown and crispy, about 40 seconds per side. To serve, garnish with confectioners’ sugar and cinnamon. Drizzle the saffron honey sauce on top. *Ras el hanout is a Moroccan spice blend, usually sold pre-mixed. To make your own simplified version from spices currently in your cabinet, combine 2 teaspoons nutmeg, 1 teaspoon each salt and ginger, ½ teaspoon each black pepper, allspice, and cinnamon.

Recipe courtesy of Laura Frankel and JOY of KOSHER with Jamie Geller Magazine 9 | Make it a sweet new year with


Appetizers Honey Roasted Squash Crostini with Beets | 30 crostini

PAREVE

Ingredients 1 large or 2 small red beets, scrubbed and trimmed
 1 butternut squash, peeled and cubed (about 6-7 cups) 5 shallots, peeled and thinly sliced (about 1½ cups) ¾ cup Winn-Dixie Extra Virgin Olive Oil, divided 3 tablespoons Winn-Dixie Honey
 ½ teaspoon dried chili flakes plus more to taste 2 teaspoons kosher salt, plus more to taste 1½ teaspoons ground cumin ½ teaspoon coriander
 30 slices baguette or country bread (whole wheat ok), ½-inch thick 3-4 tablespoons chopped cilantro
 (optional) Balsamic Reduction Glaze (recipe follows)

Balsamic Reduction Glaze

| Yields ½ cup

This concentrated glaze is the perfect finish to an elegant dish. It can be made ahead, and lasts up to 2 months stored in the refrigerator. 1 cup balsamic vinegar 1 tablespoon light brown sugar

1. Place vinegar and brown sugar in small saucepan over medium heat. Whisk to blend. Bring to a boil and cook until mixture is reduced by more than half, about 20 minutes; mixture should have a syrupy consistency. 2. Remove from heat, and allow to cool. Transfer to a container or squeeze bottle to store. Recipe courtesy of Naomi Ross and JOY of KOSHER with Jamie Geller Magazine

Directions 1. Preheat the oven to 450°F. 2. Place beets on 3 layers of foil. Drizzle with 1-2 teaspoons olive oil and sprinkle with a dash of kosher salt. Gather and crimp foil into a tight package. Roast for at least 1 hour or until fork tender. When cool, peel beets easily by slipping the skins off. Dice beets and set aside (can be made 3-4 days ahead). 3. Meanwhile, combine the squash, shallots, ½ cup olive oil, honey, chili flakes, 2 teaspoons salt, cumin, and coriander in a large bowl; toss well to coat. Transfer the mixture to a parchment-lined baking sheet, and spread in an even layer. Roast, stirring every 5-6 minutes, until tender and slightly golden, about 20 minutes (this can be done at the same time as the beets). Remove from the oven. 4. Transfer roasted squash mixture to a large bowl, scraping all juices and oil into the bowl as well. Smash with a fork until mashed but still chunky in texture. Taste for seasoning, adjusting with salt or pepper as needed. 5. Reduce oven to 350°F. Arrange baguette slices on a baking sheet lined with parchment or foil. Use a pastry brush to brush baguette slices with the remaining ¼ cup olive oil. Bake for about 10 minutes – slices should be nicely toasted. Remove from oven.

(*Toasts can be made a day ahead and stored in a container or Ziploc storage bag at room temperature.)

6. Spread a heaping spoonful of smashed squash mixture on toasts, then top with a covering of diced beets. Sprinkle with flaky sea salt and garnish with chopped cilantro. 10 | For holiday recipes, meal ideas and more visit JOYofKOSHER.com

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Appetizers PAREVE

Balsamic Cucumber and Carrot Ribbon Salad | 6 servings Ingredients 4 tablespoons balsamic vinegar 4 tablespoons Winn-Dixie Extra Virgin Olive Oil 4 tablespoons finely chopped shallots 2 tablespoons Winn-Dixie Mayonnaise 2 tablespoons Winn-Dixie Honey Kosher salt Freshly ground Winn-Dixie Black Pepper 1 large cucumber 3 large carrots 1 pint multicolored grape tomatoes, halved 2 cups watercress, cut into 2-inch pieces Suggested garnishes: pomegranate arils

Directions 1. In a small bowl, combine vinegar, oil, shallots, mayonnaise, honey, salt, and pepper, and whisk well until dressing comes together. Set aside. 2. Using a vegetable peeler, peel cucumber and carrots into long ribbons. Transfer to a large bowl and add tomatoes and watercress. Add dressing and toss lightly to coat well. Serve immediately or refrigerate undressed for up to 1 hour. Recipe courtesy of Jamie Geller and JOY of KOSHER with Jamie Geller Magazine

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Mains MEAT

Honey Sesame Glazed Chicken | 4 to 6 servings Ingredients Winn-Dixie Cooking Spray ½ cup white wine ¼ cup Winn-Dixie Honey 2 tablespoon Winn-Dixie Olive Oil 1 tablespoon kosher salt 6 cloves garlic 1 chicken, cut into eight pieces, about 3 pounds 2 tablespoon sesame seeds

Directions 1. Preheat oven to 400°F. Lightly spray a rimmed baking sheet. 2. In a food processor, combine wine, honey, oil, salt, and garlic. Puree until smooth. 3. Transfer to a large bowl. Add chicken and toss to coat well. 4. Place chicken on the prepared pan top with sauce. Bake 40 to 45 minutes, or until chicken is cooked through. 5. Garnish with sesame seeds. Recipe courtesy of JOY of KOSHER with Jamie Geller Magazine

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Mains Honey Glazed Skewered Beef with Rice | 4 servings

MEAT

Ingredients ½ cup Winn-Dixie Honey
 ¼ cup steak sauce 2 tablespoons Winn-Dixie Dijon Mustard 2 tablespoons freshly squeezed orange juice ¼ teaspoon Winn-Dixie Cinnamon 2 pounds cubed beef minute steak (10 to 12 pieces per pound, each about 1- x 1-inch)

Directions 1. Heat grill to medium. 2. In a small bowl, mix together honey, steak sauce, mustard, orange juice, and cinnamon to make glaze. 3. Thread 5 to 6 cubes of beef on each skewer. Brush meat cubes with glaze. 4. Grill for 8 to 10 minutes for medium doneness (or grill to your desired doneness). Instead of grilling the beef cubes, you can broil them in your oven for about 6 to 8 minutes. Keep an eye on them to make sure they don’t burn. 5. Place on serving platter and serve with Rice Pilaf with Fresh Tomatoes, Olives, and Parsley. Rice Pilaf with Fresh Tomatoes, Olives, and Parsley Ingredients 2 tablespoons Winn-Dixie Olive Oil 1 cup instant rice
 ½ cup angel hair, broken into 1- inch pieces 1 cup vegetable broth 1 medium tomato, chopped


¼ cup chopped pitted black olives, drained ¼ cup chopped fresh parsley Kosher salt
 Freshly ground Winn-Dixie Black Pepper

Directions 1. Heat olive oil in a medium saucepan over medium heat. Stir in rice and pasta; mix well. Continue cooking, uncovered, over medium heat for 3 to 4 minutes, stirring occasionally. 2. Add vegetable broth; stir and cover. Remove from heat. 3. Let sit for 7 minutes. Stir in tomatoes, olives, parsley, and salt and pepper to taste. Recipe courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)

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Mains MEAT

Turkey Spinach Meatloaf with Tomato Sauce | 8 servings Ingredients Meatloaf

Sauce

1½ pounds ground turkey 2 large eggs, beaten ⅔ cup whole wheat bread crumbs 1 cup frozen chopped spinach, defrosted and drained well 1 tablespoon balsamic vinegar 1 teaspoon dried Winn-Dixie Oregano ½ teaspoon Winn-Dixie Garlic Powder ½ teaspoon kosher salt ½ teaspoon Winn-Dixie Red Pepper Flakes

1 tablespoon Winn-Dixie Olive Oil 1 clove garlic, minced 1 cup Winn-Dixie Crushed Tomatoes ½ cup chicken broth 1 tablespoon Winn-Dixie Honey 1 tablespoon Winn-Dixie Tomato Paste 1 teaspoon balsamic ½ teaspoon Winn-Dixie Dried Oregano ½ teaspoon kosher salt ¼ teaspoon dried basil

Directions Meatloaf 1. In a large bowl, combine turkey, eggs, bread crumbs, spinach, vinegar, and spices, and mix well. 2. Form into a rectangular shaped loaf that is an even thickness throughout and place in crock pot. Cook on high for 3 hours. 3. About 30 minutes before meatloaf is finished, make sauce. Sauce 1. Heat oil in a medium saucepan over medium high heat. Cook garlic for 2 minutes or until fragrant. 2. Add remaining ingredients and bring to a boil. Reduce to a simmer and cook for 12-15 minutes or until slightly reduced. 3. Pour into a blender or food processor and blend until smooth. 4. Serve meatloaf sliced, with sauce drizzled overtop. Recipe courtesy of JOY of KOSHER: Fast, Fresh Family Recipes by Jamie Geller (Harper Collins/William Morrow 2013)

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Mains MEAT

Panko Crusted Salmon

| 4 servings

Ingredients 1½ - 2 pounds side of salmon ½ cup mustard ¼ cup Winn-Dixie Honey 2 tablespoons Winn-Dixie Olive Oil 1 bunch scallions, thinly sliced ½ teaspoon Winn-Dixie Black Pepper ½ cup crushed pecans or walnuts 1 cup panko crumbs

Directions 1. Preheat oven to 375°F. Combine the mustard, honey, olive oil, scallions, and black pepper. Brush all over salmon. 2. Combine the pecans and panko crumbs and sprinkle on top of the salmon. 3. Bake for 25 minutes. Serve hot, warm or cold. Recipe courtesy of Shifra Klein and JOY of KOSHER with Jamie Geller Magazine

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Mains MEAT

Pomegranate Brisket

| 4 servings

Ingredients 1 brisket (2nd cut), about 4 pounds Kosher salt Freshly ground Winn-Dixie Black Pepper 4 tablespoons Winn-Dixie Extra Virgin Olive Oil, divided 3 medium Spanish onions, peeled and cut into eighths 6 cloves garlic, smashed 2 cups pomegranate juice 2 cups chicken broth 3 tablespoons Winn-Dixie Honey 3 Winn-Dixie Bay Leaves 1 small bunch fresh thyme Handful of parsley stems

Directions 1. Preheat oven to 325°F. 2. Pat dry brisket. Season brisket with salt and pepper. Heat 2 tablespoons extra virgin olive oil in a large roasting pan or Dutch oven over medium high heat. Sear brisket about 7-10 minutes per side or until dark brown. Remove and set aside. 2. Add remaining 2 tablespoons extra virgin olive oil and sauté onions until browned and quite soft and then add garlic and sauté for an additional 3 minutes. Return brisket to the pan and add pomegranate juice, broth, honey, bay leaves, and fresh herbs. Bring to a boil, then reduce to a simmer and cover. 3. Transfer to preheated oven and braise for 3½ to 4 hours or until tender. Let brisket rest for 10 minutes before thinly slicing across the grain. Strain liquid and serve au jus. Recipe courtesy of Jamie Geller and JOY of KOSHER with Jamie Geller Magazine

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MAKE IT A SWEET NEW YEAR WITH WINN-DIXIE

2

$

2

1

99

$

ea.

$

50

lb.

99 ea.

save 50¢ was $3.49

save 70¢ was $3.69

Duncan Hines Decadent Cake Mix

Gala or Red Delicious Apples With card

19.4-21.4 oz.

With card

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save $1.98 on 2 was $4.99

Winn-Dixie Honey Bear 12 oz. With card

Pomegranates With card Winn-Dixie Raisins 6-12 oz. With card

Offers valid 9/14/16-10/4/16 Select stores only.

Kedem Grape Juice 64 oz. With card

Lily’s Round Challah 15-16 oz. With card

299

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Sides PAREVE

Asian Vegetables with Quinoa

| 6 servings

Ingredients 1 tablespoon Winn-Dixie Olive Oil 1 medium Spanish onion, peeled and sliced 3 medium carrots, peeled and sliced into ¼-inch thick rounds 2 cloves garlic, minced 1 tablespoon fresh grated ginger or ½ teaspoon ground ginger 1 medium red bell pepper, sliced 2 cup sugar snap peas, coarsely chopped 1 medium eggplant, cut into ½-inch cubes 1 cup quinoa 1 cup water ⅓ cup Winn-Dixie Soy Sauce 3 tablespoons Winn-Dixie Honey 1 lime, zested 1 (8-ounce) can sliced water chestnuts, drained 3 green onions, sliced

Directions 1. Heat olive oil in a 12-inch skillet over medium high heat. Add onions and carrots and sauté 5 minutes. Add garlic and ginger and sauté 2 minutes or until fragrant. Add peppers, peas, and eggplant, and sauté 8 minutes more. Add quinoa and 1 cup water and bring to a boil. 2. Reduce to a simmer over low heat and cover. Cook for 15 to 18 minutes or until vegetables are tender and quinoa is cooked. Stir in soy, honey, lime zest and water chestnuts and cook 2 more minutes. 3. Divide between 6 shallow bowls to serve and garnish with green onion. Recipe courtesy of Jamie Geller and JOYofKOSHER.com

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Sides PAREVE

Honey Roasted Sweet Potato Stuffed Apples | 4 servings Ingredients 2 cups peeled and diced sweet potatoes, about 2 medium 2 tablespoons Winn-Dixie Extra Virgin Olive Oil 2 large shallots, sliced ½ teaspoon ground Winn-Dixie Ginger ¼ teaspoon ground Winn-Dixie Nutmeg Kosher salt Pinch of Winn-Dixie Black Pepper Several sprigs of thyme (optional) 4 Pink Lady apples 2 tablespoons fresh lemon juice Winn-Dixie Honey for drizzling

Directions 1. Preheat the oven to 375°F and line two baking sheets with parchment paper. 2. In a mixing bowl, combine sweet potatoes, extra virgin olive oil, shallots, ginger, nutmeg, salt, and pepper. Place mixture on prepared baking sheet and spread it out into one even layer. Place the thyme sprigs on the potatoes (the leaves will scent and flavor the vegetables). Bake for 45 minutes in preheated oven, stirring occasionally, until the sweet potatoes are caramelized and the shallots browned. 3. Remove thyme sprigs and discard, transfer potatoes to a food processor and pulse until mostly smooth, some small chunks can remain. Transfer mixture to a piping bag. 4. Core the apples and rub with lemon juice to prevent browning. Pipe sweet potato puree into apples. Drizzle with honey, and bake for 20 to 30 minutes, occasionally basting with honey and juices, until apples are cooked and soft. Recipe courtesy of JOY of KOSHER with Jamie Geller Magazine

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Sides PAREVE

Curried Coconut Couscous

| 4 servings

Ingredients 1 tablespoon Winn-Dixie Olive Oil 1½ teaspoons Winn-Dixie Curry Powder 4 dried apricots, cut into thin strips ½ cup canned coconut milk ¾ cup water One 5.7- ounce box plain couscous 1 cup unsweetened coconut flakes 1 teaspoon Winn-Dixie Cinnamon 1 tablespoon orange juice ½ tablespoon Winn-Dixie Honey ¼ teaspoon Winn-Dixie Salt Fresh mint leaves (optional)

Directions 1. Heat olive oil in a 3-quart saucepan. Add curry powder and cook for a minute to release flavor. 2. Add apricots, coconut milk and water, and bring to a boil. 3. Stir in couscous, coconut flakes, cinnamon, orange juice, honey, and salt. Combine thoroughly but quickly. 4. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and serve warm or cold, garnished with a few fresh mint leaves if desired. Recipe courtesy of Quick & Kosher: Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007)

30 | For holiday recipes, meal ideas and more visit JOYofKOSHER.com

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Sides PAREVE

Grilled Plums with Chopped Kale and Honey Vinaigrette | 4 servings Ingredients ½ cup Winn-Dixie Honey About 20 thyme sprigs 4 plums, cut in half and pitted Winn-Dixie Olive Oil 10 cups of finely stemmed and chopped kale (about 2 pounds) 2 tablespoons lemon juice 3 tablespoons red wine vinegar ⅔ cup Winn-Dixie Extra Virgin Olive Oil 2 tablespoons toasted walnut oil (or more Winn-Dixie Extra Virgin Olive Oil)

Directions 1. Heat the honey and the thyme sprigs over medium-low heat in a small saucepan. When the honey is warm and very fluid, turn off the heat and allow the thyme to steep in it for 15 minutes. 2. Strain out the thyme and set the honey aside. 3. Preheat a grill or grill pan to medium. Brush the cut side of the plums with olive oil and honey. 4. Grill the plum halves until they are browned and caramelized (about 5-7 minutes). Turn the plums over and grill the other side for another 5 minutes. Set the plums aside to cool. 5. Whisk the remaining honey, lemon juice, and vinegar together. Season with salt and pepper. 6. Whisk in the oil until emulsified. Adjust seasoning. 7. Toss the salad in a large bowl or on a serving platter and drizzle lightly with warm vinaigrette. 8. Garnish with toasted nuts and sea salt. Recipe courtesy of Shifra Klein and JOY of KOSHER with Jamie Geller Magazine

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Desserts PAREVE

Walnut, Ginger and Cranberry Stuffed Apples | 4 servings Ingredients 4 medium baking apples, such as Granny Smith 6 tablespoons dried cranberries 4 tablespoons chopped walnuts 2 tablespoons chopped crystallized ginger OR ½ teaspoon ground ginger 2 tablespoons Winn-Dixie Brown Sugar 2 tablespoons coconut oil or Winn-Dixie Extra Virgin Olive Oil 4 tablespoons Winn-Dixie Honey

Directions 1. Spray bottom of crockpot with cooking spray. 2. Cut a cone-shaped piece out of the top of each apple, around the stem, about 2-inches wide and remove. Use a melon baller to remove the core and seeds, leaving the bottom and about ½-inch of sides intact. 3. In a medium bowl, combine cranberries, walnuts, ginger, sugar and oil and mix together well. Divide filling between apples, pressing down to fill completely. Bake in crock pot on high for 3 hours. 4. To serve, drizzle each apple with 1 tablespoon of honey. Recipe courtesy of Jamie Geller and JOYofKOSHER.com

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Desserts PAREVE

Apple Honey Cake | 8 servings Ingredients ½ cup Winn-Dixie Oil ½ cup Winn-Dixie Orange Juice 2 eggs 1 cup Winn-Dixie Honey 1 teaspoon Winn-Dixie Pure Vanilla Extract 1 teaspoon instant coffee dissolved in 1 teaspoon boiling hot water 1 ¾ cups flour 1 teaspoon baking soda 1 teaspoon Winn-Dixie Cinnamon ½ teaspoon Winn-Dixie Nutmeg ½ teaspoon ground Winn-Dixie Ginger 1 cup cubed or shredded apples (optional) Pinch of Winn-Dixie Salt

Directions 1. Preheat oven to 350°F. 2. Spray a 10-inch loaf pan or 9x13 baking pan with cooking spray. 3. In a large bowl, combine the oil, juice, eggs, honey, vanilla, and coffee. 4. In a separate bowl mix together the flour, baking soda, and spices. 5. Combine the baking soda and spices with the flour and then mix the flour into the batter until combined. 6. Fold in the apples. 7. Pour batter into pan and bake for forty minutes or until golden brown and a toothpick inserted in the center comes out clean. Recipe courtesy of Shifra Klein and JOY of KOSHER with Jamie Geller Magazine

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Beverages PAREVE

Pomegranate Shrub

| 1 cup

Ingredients ½ cup pomegranate vinegar (with the fruit still in) ½ cup mild tasting honey*, preferably raw

* As a rule of thumb, lighter colored honey tends to be milder in taste. Directions 1. Whisk together honey and pomegranate vinegar until completely mixed. 2. Turn the shrub it into a family-friendly homemade soda by adding 1 to 1½ tablespoons of pomegranate shrub to a glass filled with ice and seltzer (yes, you can add some alcohol to taste for the grownups!). 3. This shrub is also delicious as the base for vinaigrettes. Recipe courtesy of Alexandra Zohn and JOYofKOSHER.com

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FOOD FOR HOLIDAYS AND EVERYDAY

AvailableWherever at Winn-Dixie Books and Wherever Books are Sold are Sold

www.JoyofKosher.com


FREE Rosh Hashanah Recipe Ebook