Cast-Iron Peach Crisp. Photo by Jessica Ritz

Rosh Hashanah recipes from Chef Ari Kolender


Chef Ari Kolendar has a few favorite, hearty fall dishes his maternal grandmother used to make at Rosh Hashanah for their large family in Charleston, S.C. “Now that I’m in the field,” he said, “I’ve mastered her recipes.”

[MORE: Chef Ari Kolender branches out with new café]

Here, he’s adapted them, mixing just the right amount of nostalgia with ingredients to satisfy contemporary tastes.

NOODLE KUGEL

– 8 ounces packaged egg noodles
– 3 eggs, beaten
– 4 ounces unsalted butter
– 3/4 cup sugar
– 8 ounces pineapple, diced small
– 2 apples, diced small

Preheat oven to 350 F.
Cook noodles in boiling water until tender. Drain and place into a Pyrex dish.
Place the rest of the ingredients into a bowl and whisk together. Pour into the Pyrex dish, over the noodles. Sprinkle with cinnamon and sugar then bake for 1 hour.
Makes 6 to 8 servings.

Preheat oven to 350 F.

Cook noodles in boiling water until tender. Drain and place into a Pyrex dish.

Place the rest of the ingredients into a bowl and whisk together. Pour into the Pyrex dish, over the noodles. Sprinkle with cinnamon and sugar then bake for 1 hour.

Makes 6 to 8 servings.

SQUASH CASSEROLE

– 3 pounds fresh yellow squash
– 2 tablespoons olive oil
– 2 teaspoons salt
– 1 teaspoon ground white pepper, if available
– 1 yellow onion, diced small
– 2 eggs
– 1 teaspoon sugar
– 4 ounces melted unsalted butter, plus some cold butter for the Pyrex dish
– 1 cup seasoned bread crumbs for topping

Preheat oven to 350 F.

Cut the squash in half, then season with olive oil, salt and pepper. Cook in the oven until tender, about 10 minutes.

Once cool, chop the squash and place into a bowl. Add the rest of the ingredients into a bowl and whisk together. Place into a buttered Pyrex dish and cover with seasoned bread crumbs. Bake in preheated oven for 45 minutes.

Makes 6 to 8 servings.

CHERRY TOMATO CRISP

– 6 tablespoons olive oil
– 2 pints cherry tomatoes
– 1 tablespoon yellow onion, diced small
– 2 cloves garlic, minced
– 1/2 cup matzo meal
– 1 tablespoon parsley, chopped
– 1 teaspoon salt
– 1/2 teaspoon black pepper

Preheat oven to 425 F.

Lightly coat a shallow baking dish with 2 tablespoons of olive oil. Add tomatoes to pan.

In a medium bowl, add the remaining ingredients. Mix well and sprinkle over the tomatoes. Roast for 20 to 25 minutes until golden brown and tomatoes are tender.

Makes 6-8 servings.

DERBY PIE

– Store-bought pie shell
– 3/4 stick melted unsalted butter
– 3/4 cup sugar
– 3/4 cup white corn syrup
– 3 eggs
– 1 teaspoon vanilla extract
– 3/4 cup pecans, chopped
– 1/2 cup chocolate chips
– Whipped cream for topping

Preheat oven to 350 F.

Bake the pie shell for 12 minutes. Let cool and reserve.

Using a standing mixer or a hand-held electric mixer, cream the butter and the sugar until light and fluffy. Mix in the syrup, eggs and vanilla slowly. Once incorporated, stir in the pecans and the chocolate chips.

Pour into the pie shell and bake in the preheated oven for 45 minutes. Serve warm with whipped cream.

Makes 6 to 8 servings.

CAST-IRON PEACH CRISP

– Peach Crisp Topping (recipe follows)
– 1 tablespoon cold unsalted butter for preparing the pan
– 2 pounds firm peaches (about 5 medium), cut into half-inch width slices
– 1/3 cup brown sugar
– 1/4 cup white sugar
– 5 ounces pecans, toasted and chopped
– 3/4 teaspoon garam masala spice mix, if available
– 1 tablespoon lemon juice
– 1/3 teaspoon sea salt

Preheat oven to 350 F.

Prepare the Peach Crisp Topping; set aside.

Smear the sides and bottom of a cast iron pan with the cold butter.

In a bowl, mix the peaches, brown sugar, white sugar, pecans, spice mix, lemon juice and salt. Place into the pan and finish by scattering the Topping on top.

Bake in the preheated oven for 25 to 30 minutes. The topping should be golden brown.

Makes 6 to 8 servings.

TOPPING

– 3 tablespoons unsalted butter
– 1/3 cup all purpose flour
– 1/3 cup brown sugar
– Pinch of sea salt

Melt the butter and set aside.

Combine flour, sugar and salt in a bowl and mix together. Add the room temperature butter and mix until fully incorporated. Crumble the mixture on top of the fruit in the pan.

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