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The 'good and sweet' of Rosh Hashanah
By Times staff "Renew us for a year that is good and sweet" is part of the liturgy of Rosh Hashanah, which begins at sundown Friday. Jewish people around the world will embrace that prayer, in part through a feast to mark the Jewish new year and the beginning of the High Holy Days. Rosh Hashanah ends with Yom Kippur, Day of Atonement, beginning at sundown on Sept. 15. Apple and honey often stand in for what's "good and sweet" at the Rosh Hashanah meal. Challah, an oval-shaped, braided egg bread, is usually made in a circle at Rosh Hashanah to symbolize the cycle of the year. Bits of challah are dipped into honey. Nuts and raisins are also traditional ingredients in Rosh Hashanah dishes. Honeybee Cookies are simple to make, especially for children who want to help prepare the dinner. Variations include adding 1 cup shredded bran cereal or shredded coconut to the batter. Honey Apple Turnovers are easier to make than apple pie. A splash of apple brandy in the filling adds depth. Serve them with rich vanilla ice cream. A fresh fruit salad, spiked with rum, can stand in as dessert. It's refreshing and nutritious. Honeybee Cookies1/2 cup butter, softened 1/2 cup packed brown sugar 1/2 cup honey 1 egg 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon Preheat oven to 375. Line baking sheets with parchment paper. In a medium bowl, beat the butter, brown sugar, honey and egg on medium speed, scraping bowl constantly, until smooth. Stir in the flour, baking soda, salt and cinnamon. Mix until just combined. Drop dough by teaspoonfuls onto an ungreased or parchment-lined baking sheet. Bake until set and light brown around edges (surfaces of cookies will appear shiny), 7 to 9 minutes. Let stand 3 to 5 minutes before removing cookies to a wire rack to cool. Makes 3 dozen. Nutritional information per cookie: Calories 70. 0.8g protein. 2.7g fat. 79mg sodium. 13 mg cholesterol. 10.9g carbohydrates. 0.2g fiber. -- Source: www.allrecipes.com Fruit Salad with Honey and Rum3 tablespoons honey 3 tablespoons dark rum 1 teaspoon Angostura bitters, optional 1 large orange 1 large Fuji or Golden Delicious apple, unpeeled, cored, diced 1 pear, unpeeled, cored, diced 1 banana, peeled, sliced 1 cup seedless red and green grapes 1 cup strawberries, hulled, halved 1 cup raspberries and/or blueberries Whisk honey and rum in large bowl to blend. Add bitters, if desired. Cut away peel and pith from orange. Working over same bowl, cut between membranes to release orange segments and juice into bowl. Mix in remaining fruit. Chill at least 30 minutes and up to 4 hours. Serves 6. -- Source: Bon Appetit, May 2000. Honey Apple Turnovers1 tablespoon dried currants 3 tablespoons finely chopped walnuts 1/2 teaspoon ground cinnamon, plus additional for dusting 6 tablespoons honey, divided 2 large baking apples Homemade or store-bought dough for two single-crust 9-inch pies In a small bowl, combine currants, walnuts and 1/2 teaspoon cinnamon. Stir in 3 tablespoons honey. Peel apples and cut each in half lengthwise. Scoop out core from each half with a melon baller, making a wide hole for filling. Divide honey mixture evenly between apple centers. Divide pie dough into 4 balls. Roll each ball into a 6-inch circle about 1/4-inch thick. Lay 1 piece of dough over each apple half with filling-side up. Tuck and wrap dough around each apple half. Trim dough to fit. Pinch the edges of dough underneath apples to seal entirely. Combine 1 tablespoon honey with 1 teaspoon steaming hot water. Stir until honey dissolves. Brush mixture over tops of turnovers; dust with additional cinnamon. Transfer turnovers to an ungreased baking sheet. Bake at 375 degrees for about 35 minutes, until turnovers are golden. Remove from oven and drizzle with remaining 2 tablespoons honey. Serve warm or at room temperature. Makes 4. Nutritional analysis per serving: Calories 551, fat 25.3g, protein 6.83 g, cholesterol 0, carbohydrates 79g, sodium 494mg, fiber 3.93g. -- Source: www.honey.com.
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From the Times Taste section From the features wire |
