{"id":9610,"date":"2004-09-10T16:49:03","date_gmt":"2004-09-10T20:49:03","guid":{"rendered":"https:\/\/www.pbs.org\/wnet\/religionandethics\/?p=9610"},"modified":"2013-09-04T10:38:28","modified_gmt":"2013-09-04T14:38:28","slug":"september-10-2004-joan-nathans-jewish-holiday-cookbook","status":"publish","type":"post","link":"https:\/\/www.pbs.org\/wnet\/religionandethics\/2004\/09\/10\/september-10-2004-joan-nathans-jewish-holiday-cookbook\/9610\/","title":{"rendered":" Joan Nathan’s Jewish Holiday Cookbook"},"content":{"rendered":"

Tasty Apricot Chicken<\/strong><\/p>\n

Serves 6-8.<\/p>\n

Two 3-1\/2 pound broiling chickens, cut up into 8 pieces
\nSalt and pepper
\n1 clove garlic
\n1\/2 pound apricot preserves
\n6 ounces Russian dressing
\n1 cup diced onion<\/p>\n

1. Preheat the over to 350 degrees.<\/p>\n

2. Season the chicken well with salt and pepper and rub with garlic.<\/p>\n

3. Mix together the apricot preserves, Russian dressing, and onion. Pour over the chicken and bake in the oven about 50 minutes, or until golden brown.<\/p>\n

Lokshen Kugel<\/strong><\/p>\n

Serves 4-6.<\/p>\n

8 ounces broad noodles
\n4 large eggs, separated
\n1\/4 pound (1 stick) unsalted butter, softened
\n1\/2 pound cottage cheese
\n1\/2 pint sour cream
\n1\/2 cup sugar
\n1\/4 cup graham cracker crumbs<\/p>\n

1. Cook the noodles according to the directions on the package. Drain.<\/p>\n

2. Preheat the over to 350 degrees.<\/p>\n

3. Beat the egg whites until stiff peaks form. Combine the remaining ingredients, except the crumbs, and fold in the egg whites.<\/p>\n

4. Transfer to a greased 1-quart round baking dish and sprinkle with graham cracker crumbs.<\/p>\n

5. Bake 45 minutes, or until golden brown.<\/p>\n

Honey-Orange Chicken<\/strong><\/p>\n

Serves 6-8.<\/p>\n

2 eggs
\n2 teaspoons water
\n1 cup bread crumbs or matzah meal
\n1 teaspoon salt
\n1\/8 teaspoon pepper
\nTwo 3 pound fryers, cut up
\n1\/2 cup vegetable oil
\n1 cup hot water
\n1\/4 cup honey
\n1 cup orange juice
\n2 tablespoons grated fresh ginger or 3\/4 teaspoon ground ginger, or to taste<\/p>\n

1. Preheat the over to 325.<\/p>\n

2. Beat the eggs with the 2 teaspoons of water in one bowl. In another bowl, mix the bread crumbs or matzah meal with the salt and pepper.<\/p>\n

3. Dip the chicken in the egg mixture and then in the bread crumbs.<\/p>\n

4. Heat the oil in a heavy skillet and brown the chicken on all sides. Drain on paper towels.<\/p>\n

5. Combine 1 cup of hot water with the honey, orange juice, and ginger. Place the chicken in a casserole and cover with the mixture.<\/p>\n

6. Cover and simmer in the oven for 45 minutes, basting occasionally. Serve with rice and tossed green salad.<\/p>\n

Recipes from JOAN NATHAN’S JEWISH HOLIDAY COOKBOOK (Schocken Books, 2004).<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Try Jewish cooking authority Joan Nathan’s recipes for Rosh Hashanah and Yom Kippur from JOAN NATHAN’S JEWISH HOLIDAY COOKBOOK (Schocken Books, 2004).
\n More →<\/span><\/a><\/p>\n","protected":false},"author":72,"featured_media":17493,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[6194,1167,6304,9730,10070,6033,2165],"class_list":["post-9610","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-cooking","tag-food","tag-jewish-high-holidays","tag-joan-nathan","tag-recipes","tag-rosh-hashanah","tag-yom-kippur","topics-culture-and-society","faith-jewish","spotlight-jewish-high-holy-days"],"yoast_head":"\nSeptember 10, 2004 ~ Joan Nathan's Jewish Holiday Cookbook | September 10, 2004 | Religion & Ethics NewsWeekly | PBS<\/title>\n<meta name=\"description\" content=\"Try Jewish cooking authority Joan Nathan's recipes for Rosh Hashanah and Yom Kippur from JOAN NATHAN'S JEWISH HOLIDAY COOKBOOK (Schocken Books, 2004).\" \/>\n<meta name=\"robots\" content=\"index, follow, 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