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Westchester Serves Up Recipes For Rosh Hashanah

Gluten-free Latkes from Chef Myong, Myong Gourmet, Mount Kisco Photo Credit: Net One Inc.
A refreshing cucumber salad works as an easy side dish. Photo Credit: Renée Cohen, CuisineArtsllc, Mamaroneck
With kale all the rage, this kale and apple salad should be a crowd-pleaser. Photo Credit: Jenny Rosenstrach
Brisket is forever popular for the Jewish High Holy Days. Photo Credit: Fairway Market

WESTCHESTER COUNTY, N.Y. -- With Rosh Hashanah beginning Wednesday night, here's recipes from area experts. Have a recipe you want to share? We're open to suggestions on any and all holidays. Send to, along with a photo.

Gluten-Free Latkes Courtesy of Chef Myong, Myong Gourmet , Mount Kisco Makes about 18-20 (no matzo meal so the yield is less)

Ingredients: 10  Idaho potatoes washed and peeled (soaking in water) 5  eggs 1 cup chopped onion (Spanish onion is fine) 1 teaspoon salt 1/2 teaspoon pepper Oil to fry; canola works best.

  1. On a box grater or food processor grate all the potatoes and soak in water (you’ll need a big bowl). The concept here is to wash out most of the starch so the potatoes don’t change color. Washing and rinsing about three times will accomplish this. From the first washing reserve the starch from the bottom and set aside.
  2. In your food processor, chop the onion very fine  or use your knife.
  3. In a large bowl, mix in all the eggs, onion, salt and pepper.
  4. Add the potato and the starch you reserved. Mix well, tossing. (Using your hands works best.)
  5. Heat a large skillet; non stick is preferred.
  6. Add 1/4 inch of the oil, heat the pan for frying  (medium heat - You will need to adjust). Do not fry on high heat.
  7. Spoon your pancake mix into the pan; ideally about a 3 inch diameter (make them even so they cook evenly).Once golden brown flip them and fry the other side. (Note: as you fry, you will need to replenish oil in the fry pan as necessary).
  8. Remove and place on a plate lined with a paper towel; serve hot with sour cream and apple sauce.

Cucumber Salad Courtesy of Renée Cohen, CuisineArtsllc , Mamaroneck Serves four Ingredients: 6 medium cucumbers, peeled and sliced paper-thin 1 medium size onion, sliced paper-thin 2 teaspoons kosher salt ¾ cup white vinegar ½ cup water 2 tablespoons sugar Fresh dill, for garnish

  1. Put the cucumber slices in a large colander, sprinkle with the salt, and toss to combine. Place the colander over a bowl and let the cucumbers drain for about 1 hour. Transfer the slices to a large serving bowl.
  2. In a small bowl, whisk together the vinegar, water, and sugar until the sugar is dissolved.
  3. Pour the dressing over the cucumbers and stir well. Add the onion and stir to combine. Cover the bowl with plastic wrap and refrigerate until ready to serve. Garnish with dill. Serve well chilled.

Kale & Apple Salad Courtesy of Jenny Rosenstrach, Dobbs Ferry resident and author of Dinner: A Love Story

Dressing: 1/2 cup olive oil salt and pepper 2 tablespoons cider vinegar squeeze of lemon juice 2 tablespoons honey

Salad: 2 bunches raw kale (preferably Tuscan/lacinato), shredded 1/2 cup celery, sliced thin 2 tart apples, cored and chopped small 1/2 cup walnuts, toasted and chopped 1/4 cup raisins 1 shallot, chopped

  1. In a measuring cup or small jar, whisk together (or shake together) all dressing ingredients.
  2. Add remaining ingredients to a large salad bowl and toss with dressing.

Brisket Courtesy of Fairway Market Serves 4 to 6 Ingredients: 3.5 pounds first cut brisket 8 Spanish onions (peeled and sliced) 1 bunch carrots 1 tablespoon each: onion powder and paprika 1 tablespoon each: Sea Salt and Black Pepper 10 new potatoes (halved) 3 tablespoons corn oil chicken stock (optional)

  1. Heat the oil in large pan (big enough to hold the brisket comfortably).
  2. Heat to just below smoking; add the brisket — fatty side down  — brown the heck out of it.
  3. Turn over and brown the other side very, very well. Return to the first side and sprinkle with all the spices. Allow to cook another 10 minutes. Remove brisket from pan and add all the onions, carrots and potatoes.
  4. Saute until the onions are totally brown. The browner the better, over medium heat. When the onions are ready put the brisket back in the pan. Add enough chicken stock or water until it comes halfway up the brisket. Bring to a low boil, cover and place in 375F oven for one hour.
  5. Remove from oven, remove lid and test for tenderness. Test with a fork; it should go in very easily. If you feel that it needs more time cover and return to oven for an additional 45 minutes or so.
  6. Place brisket on a large cutting board, allow to rest for 15-20 minutes. Meanwhile, reduce the sauce in the pan by half. Check for seasonings. Remember, you can always add more, but you can't take it out. Leave the carrots and potatoes in the sauce with the onions. Slice the brisket across the grain into thin slices. Place on a warm plate; cover with sauce, onions, potatoes and carrots.

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