ROSH HASHANAH OFFERS TASTES OF LIFE

Roasted chicken is a staple ingredient for a Rosh Hashanah meal in many Jewish families. Other dishes include a holiday hallah, mixed green salad with raspberry vinaigrette dressing and plenty of desserts like poached pears in wine sauce.

There is no salt on the table during the meal since the emphasis is on sweet dishes. Recipes compiled from wire services and Lynne Margolies of Cape Girardeau.

Roast Chicken with Orange, Lemon and Ginger

1 lemon

1 roasting chicken (about 5 pounds)

Grated zest of 1 lemon, then lemon cut into quarters

Grated zest of 1 orange, then orange cut into quarters

3 tablespoons peeled and grated fresh ginger root

Salt and freshly ground black pepper

5 tablespoons margarine, melted, or olive oil

4 tablespoons fresh lemon juice

1/2 cup fresh orange juice

3 tablespoons honey

Orange sections, for garnish

Heat oven to 350 degrees F.

Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters, then discard.

In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger. Rub this mixture evenly in the cavity of the chicken. Put the lemon and orange quarters inside the bird. Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper.

In the now-empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey and the remaining 2 tablespoons ginger. Mix well.

Place the chicken in the oven and roast, basting with the citrus juice mixture at least four times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 hour. Transfer to a serving platter and let rest for 10 minutes to 15 minutes. Carve the chicken. Garnish with orange sections. Makes 4 servings.

Variation: You can use 4 tablespoons of pomegranate juice in place of the lemon juice.

Round Holiday Hallah

5 to 6 cups flour

1/4 cup hone or 6 tablespoons sugar

1 1/2 teaspoons salt

1 package dry yeast

1/2 cup pareve margarine, softened

1 cup hot tap water

4 eggs at room temperature, one egg separated

1/2 cup raisins (optional)

1 teaspoon cold water

In large bowl, mix 1 1/4 cups flour, honey or sugar, salt and undissolved yeast. Add margarine and hot tap water and beat 2 minutes at medium speed in mixer. Scrape bowl occasionally. Add 3 eggs, egg white and 1/2 cup flour to make thick batter. Beat 2 minutes at high speed. Fold in raisins. Scrape bowl and stir to make soft dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 10 minutes. Place in greased bowl and turn to grease top. Cover and let rise in warm place until double bulk, about one hour. Punch dough down and turn onto floured board. Divide dough in half. Shape each half into a coil, then wind to form a circle. Do same with other half. Place on greased cookie sheets. Beat remaining egg yolk with water and brush on loaves. If omitting raisins, sprinkle with poppy or sesame seed. Leave uncovered to rise until double, about one hour. Bake at 375 degrees for 30-35 minutes. Makes 2 loaves.

Mixed green salad with raspberry vinaigrette dressing

1 small head Boston lettuce

1 head green or red leaf lettuce

1 small head radicchio

1 bunch watercress

1 bunch arugula

2 Belgian endives

1 14-ounce can hearts of palm, drained (optional)

Wash each green, drain and dry. Tear lettuces and radicchio into small pieces. Tear stems from watercress and arugula. Slice endives crosswise or lengthwise into slivers. In large bowl, toss all ingredients together and refrigerate.

Dressing:

1 10 1/2 ounce package frozen raspberries in syrup, thawed

3 tablespoons raspberry or cider vinegar

1/3 to 1/2 cup vegetable oil

1/4 teaspoon salt

1/8 teaspoon cinnamon

Drain and reserve syrup from raspberries and set aside 3 to 4 tablespoons of raspberries for garnish. Combine remainder of raspberries with 1/4 cup raspberry syrup in blender or food processor until smooth. Strain raspberry puree through fine sieve to remove seeds; discard seeds. Blend strained puree with vinegar, oil, salt and cinnamon.

Serve greens on plates with hearts of palm and raspberry vinaigrette dressing. Serves 8.

Poached pears in wine sauce

8 pears, ripe and firm

1 1/ cup semidry red wine

Water to cover pears

Juice of half a lemon

3/4 to 1 cup sugar

1 or 2 sticks cinnamon

1 small vanilla bean

2 tablespoons grated lemon rind

Peel pears, leave on stem and set aside or keep in water. In saucepan just large enough to hold pears, combine wine, water, lemon juice, sugar and cinnamon. Bring to boil. Gently add peeled pears and simmer for 10-15 minutes, until tender throughout but not too soft. Lift gently with spatula and place in bowl. Reduce wine sauce in half by boiling. Cool 5 minutes. Strain and pour over pears. Refrigerate. Serve in individual dished with sauce from bowl. Garnish with dollop of honey cream.

Serves 8.

Honey cream

8-ounce container nondairy topping

3 tablespoons hone

1 tablespoon brandy

1/2 teaspoon lemon extract

Defrost nondairy topping if frozen. In a medium-size bowl, whip topping until stiff. Add honey slowly and beat until stiff. Gently fold in brandy and lemon extract. Serve on top of poached pears.