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Treats encourage a sweet new yearBy Times staff writer © St. Petersburg Times, published September 27, 2000 Honey will be on the menus in many Jewish homes this weekend, its sweetness representing a wish for a good year. Rosh Hashana, Hebrew for "the beginning of the year," begins at sundown Friday and will be observed, in addition to synagogue attendance, with special get togethers with family and friends. The Jewish High Holy Days continue through Yom Kippur, which begins sundown Oct. 8. The following dessert recipes, including a traditional sweet and doughy Taiglach, all have honey in them. Taiglach (little pieces of fried dough dredged in honey) are eaten for celebratory Jewish occasions such as Rosh Hashana, Sukkot, Simchat Torah, Hanukkah, Purim, weddings and births. Ceciarchiata means "chickpeas" or "little bits" in Italian. It is a spectacular centerpiece with its clusters of dough and nuts and is totally addictive. Ceciarchiata Taiglach3 large eggs, slightly beaten 2 cups unbleached all-purpose flour 1/2 teaspoon salt 1 cup olive or vegetable oil 1 cup honey 1/2 cup toasted and coarsely chopped hazelnuts (see note) 2 teaspoons grated lemon peel 1 teaspoon lemon juice 1 cup toasted and coarsely chopped almonds (see note) Put the eggs, flour, and salt in a bowl and stir to make a soft dough. Turn out on a floured working surface and knead the dough 1 to 2 minutes. Shape it into a ball, flatten it with your hands and sprinkle it lightly with flour. Roll the dough out to a rectangle about 1/4-inch thick. With a sharp knife or a pizza cutter, cut into 1/4-inch-wide strips and dredge these long strips in flour. Then cut them into chickpea-size bits, and again dredge with flour to prevent them from sticking to each other. Scoop up the bits in a large sifter to remove the excess flour. Heat the oil in a small saucepan or wok and fry a handful of the bits at a time until lightly golden, stirring so they are an even color. Drain on paper towels and cool. You can also bake them, one third at a time, on an ungreased cookie sheet on the middle rack of a preheated 400 degree oven for 7 minutes. Bring the honey to a boil in a 6-cup heavy casserole and simmer over moderately high heat for 3 minutes. Add all the dough balls, the toasted and chopped hazelnuts, and the lemon peel and juice; cook over lower heat 7 minutes longer, stirring constantly. Spread the toasted almonds over an oiled round serving platter and pour the hot mixture on top. Let it settle for a few minutes. When the mixture is cool enough to be handled, shape it into a circle with the help of a spoon and your moistened hands. Let it cool thoroughly at room temperature. It will harden a little. Either break off pieces with your fingers or cut into 2-inch segments. Makes 8-12 servings. Note: Toast whole hazelnuts and almonds by preheating oven to 550 degrees and placing the nuts on a cookie sheet on the middle rack. Roast for 4 to 5 minutes, shaking the pan a couple of times. Watch them carefully, so they don't burn. Allow the nuts to cool for at least 10 minutes before chopping them very briefly in a blender or food processor. Source: "The Jewish Holiday Baker," by Joan Nathan (Schocken Books, 1997). Apricot Honey Cake1/2 cup dried apricots, roughly chopped 1/4 cup dark rum 2 large eggs 1 cup clover honey 1/3 cup vegetable oil Grated peel and juice of 1 lemon Grated peel and juice of 1 orange 1/3 cup sugar 1 teaspoon salt 1/3 cup apricot jam 13/4 cups white, rye or unbleached all-purpose flour 1/4 cup cake or unbleached all-purpose flour 1/2 teaspoon baking soda 1/2 cup slivered almonds, or roughly chopped walnuts or cashews In a small bowl, soak the apricots in the rum for at least 30 minutes. Preheat oven to 350 and grease a 10- by 5-inch loaf pan. In a mixing bowl, beat the eggs with a whisk. Stir in the honey, vegetable oil, grated lemon and orange rind and juice, sugar, salt and apricot jam. Sift the flours and the baking soda into another bowl. Strain the apricots, reserving the excess rum. Add the flour alternately with the rum to the honey cake mixture. Fold in the apricots. Scoop the batter into the prepared pan and sprinkle with the nuts. Bake in the oven on the lower rack for 50 to 55 minutes, or until the center of the cake is firm when you press it. Remove from the oven and cool on a rack. Source: "The Jewish Holiday Baker," by Joan Nathan (Schocken Books, 1997). Chocolate Lovers' Honey Cake2 ounces unsweetened chocolate 2 cups unbleached all-purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 11/2 teaspoons cinnamon 2 large eggs 3 tablespoons vegetable oil 3/4 cup honey 2/3 cup light-brown sugar 1/2 cup orange juice 1 cup mini chocolate chips Preheat the oven to 350 degrees and grease a 9- by 5-inch loaf pan. Melt the unsweetened chocolate over simmering water in a double boiler or microwave for 1 minute. Set aside. Sift into a mixing bowl the flour, baking soda, baking powder and cinnamon and set aside. In a large bowl, beat the eggs and add the oil and honey. Then add the brown sugar and melted chocolate. Alternately mix in the dry ingredients and the orange juice. Stir in 3/4 cup of the chocolate chips. Pour the batter into the loaf pan. Sprinkle the remaining 1/4 cup chocolate chips over the top. Bake on the lower rack of the oven for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool on a rack for about 15 minutes. Gently run a knife around the edges to loosen the cake, then remove it from the pan. Source: "The Jewish Holiday Baker," by Joan Nathan (Schocken Books, 1997). Lemon, Honey and Walnut TartCrust: 1/2 cup (1 stick) unsalted butter, room temperature 1/3 cup sugar 1 large egg yolk 1/2 teaspoon vanilla extract 1/4 teaspoon salt 1/8 teaspoon ground cloves 11/3 cups all purpose flour Filling: 1/2 cup sugar 1/3 cup honey 1/4 cup fresh lemon juice 3 large eggs 11/2 tablespoons grated lemon peel 3/4 teaspoon baking powder 1/4 teaspoon ground cloves Pinch of salt 1 cup chopped walnuts (about 4 ounces) Powdered sugar Halved strawberries For crust, mix first 6 ingredients with electric mixer until well blended. Add flour and mix until just combined. Gather dough into ball; flatten to disk. Wrap in plastic and refrigerate at least an hour. (Can be prepared one day ahead. Let dough soften slightly before continuing.) Preheat oven to 350 degrees. Butter and flour 9-inch-diameter tart pan with removable bottom. Roll dough out between sheets of waxed paper to 12-inch-diameter round. Remove top sheet of paper. Transfer dough to prepared pan, discarding second sheet of paper. Trim and finish edges. Refrigerate 15 minutes. Line dough with foil and fill with dried beans or pie weights. Bake 15 minutes. Remove beans and foil and continue baking until crust is golden brown, about 15 minutes. Cool completely on rack. (Can be prepared one day ahead. Let stand at room temperature.) For filling, preheat oven to 350 degrees. Mix first 8 ingredients in bowl until smooth. Spread walnuts in crust. Pour lemon mixture over. Bake until filling is just set in center, about 35 minutes. Cool tart on rack. Sprinkle with powdered sugar. Arrange strawberry halves, points toward center, around outer edge of tart and serve. Serves 6 to 8. Source: Bon Appetit magazine, March 1991.
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