Her Rosh Hashana lamb or brisket will be roasted and served with a “butter” made by cooking down fresh beets and apples. To break the Yom Kippur fast, she might offer an heirloom tomato gazpacho soup.
Frankel encourages home cooks to take advantage of whatever fruits, vegetables and herbs are at the height of freshness in their area.
This caramelized onion, eggplant and heirloom tomato tart is made with an olive oil crust and can be served alongside meat or poultry for Rosh Hashana, or served cold or at room temperature as part of a Yom Kippur fast breaking.
Date and honey zucchini bread has dual holiday suitability, as well. Serve it as a Rosh Hashana dessert, or perhaps spread with a little cream cheese as part of a light Yom Kippur break-fast dairy meal.
CARAMELIZED ONION, EGGPLANT AND HEIRLOOM TOMATO TART
Start to finish: 2 hours
For the crust:
2 cups all-purpose flour
1 teaspoon kosher salt
1/2 cup extra-virgin olive oil, chilled in the freezer for 1 hour
4 tablespoons ice water
For the filling:
Olive oil cooking spray
13/4 pounds small eggplants, peeled and cut into 1/2-inch-thick rounds
Kosher salt and ground black pepper
2 tablespoons extra-virgin olive oil
4 cups thinly sliced red onions (about 3 large)
1/2 teaspoon dried thyme
1 tablespoon balsamic vinegar
4 heirloom tomatoes (multiple colors), cut into 1/4-inch-thick slices
Fresh basil leaves, to garnish
To make the crust, in a large bowl, whisk together flour and salt. Add chilled olive oil, and, using clean hands or a fork, mix until the oil is incorporated and the mixture is the consistency of small peas. Add the ice water, and mix until dough has just formed. Shaped into a 6-inch disk, wrap tightly in plastic wrap and refrigerate for at least 1 hour.
Meanwhile, prepare the filling. Position an oven rack in the middle of the oven. Heat the oven to 375 degrees. Coat a large baking sheet with olive oil cooking spray.