Apple cake is one of Judaism’s most enduring recipes. Every family has its own method and nary a Jewish cookbook is without an entry for this perennial favorite. While the cake is popular year round, at no time does it see more action than during Rosh Hashanah, when apples and honey represent a sweet new…
A few years ago, before beekeeping was legalized in New York, I purchased the last Brooklyn Bee honey of the season from rooftop beekeeper John Howe. In addition to showcasing a unique, hard-to-find urban honey for my family, my goal was to make a statement at the Rosh Hashanah table about the value of small-scale…
Apples and honey are the default foods of Rosh Hashanah, so obvious in their symbolism that they have been reduced to the cloying kindergarten song, “Apples and ho-neeeee, for Rosh Hashanah.” Yep, sweet foods equal a sweet new year. If Hershey’s had been available in ancient times, I guess we’d be eating chocolate kisses every…
From an Epicurean and symbolic perspective Rosh Hashanah is practically synonymous with honey. This year, in addition to dipping apples into honey, my family will be drinking it as well. Not in its viscous, sticky form, but as mead an alcoholic honey wine, which is a bit yeasty and light in flavor, like wheat beer…
See original post. 1 lb honey 3/4 cup sugar 1 lb chopped walnuts In heavy pan, boil honey and sugar on a low flame until dissolved. Add chopped nuts and simmer over low flame for 20-30 minutes or until a medium-brown color. Stir carefully with a wooden spoon to prevent burning. Wet a board or…
Yield: about 1 cup of gooey, fragrant date honey 8 dates – make sure you buy the fat, sticky Medjool dates (Delget won’t work) Juice of ½ a lemon, remove the seeds ½ cup water 4 pieces crystallized ginger, finely chopped ¼ cup Agave syrup (available at Whole Foods or health food stores) Remove the…
Ingredients: Makes 1 Loaf 1/2 tablespoon active dry yeast 4 tablespoons granulated sugar 1 teaspoon salt 1/2 tsp cinnamon 1/8 tsp freshly grated nutmeg 4 1/4 to 4 1/2 cups all-purpose flour 1 cup of warm milk (whole is best, low-fat is ok too) 2 eggs + 1 for the glaze 4 tablespoons of olive…
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