Thank you to LA Times for Recipe Photos
Roast Chicken with Thyme and Honey
- 3 Parsnips - medium size peeled, halved lengthwise and cut into 1-inch pieces
- 3 Carrots - medium size peeled, halved lengthwise and cut into 1-inch pieces
- 2 Onions - small each cut into 8 wedges
- 2 Heads of Garlic cloves separated and peeled
- 6 Sprigs of Thyme
- 1 tbsp Thyme finely chopped leaves
- 4 tbsp Olive Oil extra-virgin olive oil
- 4 lbs Chicken thighs and drumsticks bone-in, skin-on patted dry
- 1 tbsp Lemon Juice fresh
- 2 tbsp Honey
- Kosher Salt & Freshly Ground Pepper to taste
- 2 tbsp Vegetable oil or unsalted butter
- 2 lbs Baking apples peeled, cored and cut into ½-inch pieces
- 1/3 cup Dry white wine
- 6 Eggs - large
- 2/3 cup Granulated Sugar
- 1/2 tsp Pure Vanilla Extract
- 1/2 tsp Kosher Salt
- 1 lb Challah day-old plain challah, crusts removed and cut into 2-inch pieces
- 1/2 cup Raisins - golden or regular
For the Roast Chicken with Thyme & Honey
Heat the oven to 475 degrees.
Scatter the parsnips, carrots, onions, garlic and thyme sprigs in the bottom of a large roasting pan or baking dish. Drizzle the vegetables with 2 tablespoons of the oil and sprinkle generously with salt and pepper.
Lay the chicken pieces on top of the vegetables. Drizzle the remaining 2 tablespoons oil over the chicken, rubbing it in to coat all sides, then sprinkle with salt and pepper. Roast for 25 minutes.
Meanwhile, in a small bowl, whisk together the lemon juice, honey and chopped thyme until combined.
Reduce the oven temperature to 400 degrees. Brush the chicken evenly with the lemon-honey mixture, then continue cooking until the skin is browned, the juices run clear, and an instant-read thermometer inserted into the thickest part of a thigh registers 165 degrees, 25 to 30 minutes longer. Let rest for 10 to 15 minutes before serving.Roast for 25 minutes.
For the Apple Schalet
Heat the oven to 350 degrees. Lightly grease the bottom and sides of a large Dutch oven or other ovenproof pot with a lid.
Heat the oil in a large skillet over medium heat. Add the apples and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the white wine, increase the heat to medium-high and cook, uncovered and stirring occasionally, until most of the liquid has evaporated and the apples are very tender, 5 to 7 minutes. Remove from the heat and let cool slightly.
Meanwhile, whisk together the eggs, sugar, vanilla and salt in a large bowl. In another bowl, combine the challah with enough water to cover. Let sit for a few seconds, then drain and squeeze dry. Add the bread to the egg mixture and stir to combine, then fold in the raisins.
Fold in the cooled apples and transfer the mixture to the prepared Dutch oven. Cover and bake until it is puffed and golden brown, 1 to 1½ hours. Set the Dutch oven on a wire rack to cool for 20 minutes before serving.
Black and White Cookies
For the Cookies
- 1 1/4 cups unbleached all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 1/4 cup whole milk
- 1 tsp fresh lemon juice
- 6 tbsp unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 large egg room temperature
For the Glaze
- 1 1/2 cups confectioners' sugar
- 1/4 cup whole milk
- 1 tbsp whole milk
- 1/2 tsp pure vanilla extract
- 1/4 cup unsweetened cocoa powder sifted
Position a rack in the upper third of the oven. Preheat the oven to 375ºF (190ºC). Line two baking sheets with parchment paper or silicone baking mats.
Sift together the flour, baking powder, and salt into a medium bowl and set aside.Combine the vanilla, milk, and lemon juice in a small bowl or a measuring cup and set aside.In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the butter on high speed for about 1 minute, until light and airy.Gradually mix in the granulated sugar. Add the egg and beat until incorporated, then stop to scrape down the bowl.
With the mixer on medium-low speed, alternately with the flour and milk, mixtures in three additions, starting and ending with the flour mixture and mixing until just combined after each addition; stop to scrape down the bowl as often as necessary.
Use a cookie scoop or a tablespoon to drop 1-tablespoon mounds of dough onto a prepared baking sheet, spacing them about 1½ inches (4 centimeters) apart. Bake in the upper third of the oven for 8 to 10 minutes, until the cookies are firm to the touch and fragrant. Repeat with the remaining batter. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack set over a sheet of parchment paper. Turn them over—the flat underside will become the top side of the cookie for easy glazing—then cool completely.
Make the glazes: Combine the confectioners’ sugar, ¼ cup (60 milliliters) of the milk, and the vanilla in a small bowl and stir until smooth. Holding a cookie in one hand over the bowl of glaze, use a small spoon to scoop up the glaze and pour it over half the cookie, then, with the back of the spoon, move the glaze around to completely coat half the cookie. Push any excess glaze off the edges so as to fully cover the half. Return the half-glazed cookie to the rack.Repeat with the remaining cookies.
Add the cocoa powder to the glaze remaining in the bowl, then add a teaspoon or two of additional milk, just enough to loosen it—you want it opaque enough to cover the cookie, but thin enough to be workable. Mix until smooth.
Glaze the unglazed half of each cookie as you did with the white glaze. Return them to the rack to set for 30 minutes before eating them or packing them up.
The cookies will keep in an airtight container at room temperature for up to 3 days.
Excerpted from The 100 Most Jewish Foods by Alana Newhouse (Artisan Books). Copyright © 2019. Photographs by Noah Fecks.”