Chicken Breasts With Zucchini-Barley Timbales
This year Rosh Hashana, the Jewish New Year, begins at sundown Friday. Because observant Jews do not cook on the Sabbath, I have put together a menu of recipes that can be prepared in advance and served Friday evening or Saturday.
Even better, two of the recipes combine apples and honey--the traditional foods served during the holiday to symbolize a sweet year.
Take the Apple Spinach Salad, for example. Not only does it contain the traditional combination, but the apple mixture can also be prepared the day before, refrigerated and tossed with the spinach just before serving.
When I was a teenager, my mother served roast chicken every Friday night, but this chicken recipe is very different. The breasts are poached with leeks, carrots and fennel, adding a rich flavor to the dish and making the chicken tender. The next day, the chicken can be cut up and used in a salad and the vegetables will make a delicious side dish.
The Apple-Honey Linzer Tart was inspired by Signora Grazia, a wonderful cook who lives in Poppi, a small village near Arezzo, Italy. She gave a cooking class as part of an Italian language school that I took last summer.
One of the dishes she prepared was a Linzer Tart. Don’t be hesitant about rolling out pastry. Signora Grazia’s recipe is easy; you just press the dough into the tart pan. In fact, I have replaced my favorite pastry recipe with hers. Instead of the blackberry preserves that she used, I am substituting homemade apple-honey marmalade.
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Zeidler is author of “The Gourmet Jewish Cook” and “30-Minute Kosher Cook,” both published by William Morrow. Her Web site is http://member.aol.com/jzkitchen.
Chicken
Heat oil in large pot over medium heat and saute carrots, leeks and fennel until tender, about 5 minutes. Add wine and stock, bring to a boil and simmer 3 minutes. Stir in parsley and mustard, cover and cook until vegetables are soft, about 5 minutes. Place chicken breasts over vegetables, add salt and pepper to taste, cover and simmer over low heat until chicken is cooked through, about 30 minutes.
Remove chicken breasts, wrap tightly and chill, reserving broth and cooked vegetables for timables.
Zucchini-barley timbales
Line 6 (1/2-cup) ramekins or custard cups with plastic wrap, overlapping about 2 inches. Set aside.
Bring 2 quarts lightly salted water to boil in large heavy pot. Stir in barley and simmer until tender, 30 minutes; drain well, transfer to medium bowl. Add diced vegetables, broth and salt to taste and mix well.
Heat olive oil in skillet over medium heat and saute zucchini until soft, 2 to 4 minutes. Transfer to a platter in a single layer. Arrange in an overlapping pattern on bottom and sides of prepared custard cups. Spoon in barley mixture and cover with overlapping plastic wrap. (There may be some barley left over, which can be eaten at room temperature as a salad.)
To serve, open plastic wrap from custard cup and invert onto lower half of serving plate. Remove plastic wrap and repeat with remaining custard cups.
Slice chicken breasts and arrange on serving plates and spoon poaching liquid over chicken breasts.
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