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Enjoy this Texan deli maven’s sweet Hungarian apple crumb kugel
Get in the holiday spirit with this easy kugel!
A place with character will always stand out. And when it comes to being a New York Jewish deli in the heart of Houston, well, it doesn’t stand out any more than that! When Kenny & Ziggy’s New York Delicatessen Restaurant opened in Houston in 1999, it offered Texans more than 200 items on the menu and a taste of traditional Jewish deli fare. Kenny & Ziggy’s deli is run by Ziggy Gruber, the chef and a third-generation "deli maven" whose family opened the first Jewish deli on Broadway in New York City.
To honor its heritage, Gruber's menu includes several cleverly named sandwiches, such as the Fiddler on the Roof of Your Mouth, a triple-decker of corned beef and pastrami with Russian dressing and slaw; Luck Be a Latke, with brisket sandwiched between two potato pancakes with apple sauce or sour cream; The One and Only Reuben; Beauty and the Beef, a triple-decker of roast beef, turkey, and Swiss with lettuce, tomato, and Russian dressing; and Join the Club, their take on a traditional club sandwich, to name a few.
Whatever you decide to order if you make the trek to this Houston staple, one thing is for sure: you won’t fall short of authentic tastes and creative menu item names!
If you can’t get to Houston to try some of the famous deli selections Ziggy offers you a Rosh Hashanah treat:
JewliciousEats: Rosh Hashana Recipe Roundup 5781
WOW… THE QUARANTINED SUMMER in the Northern Hemisphere went fast and I know that Rosh Hashana is fast approaching, since people are quickly looking for Bible passages equal to (5)781 researching honey merchants visiting apple farmers and investigating holiday recipes.
Plus so many authors of Jewish heritage are publishing their tell-alls of the Trump Administration before Yom Kippur arrives. (never before has Kol Nidre been as poignant, namely, can we pray in the same zoom room as felons and those who are enabling not so nice government leaders)
In preparation for the holidays, THE LOS ANGELES TIMES profiled babka-baker SHIMI AARON (babka pictured above), King of the Southern California babka-ists a NEW YORK TIMES’ advice columnist featured a letter from a rabbi who is not fond of their cantor and in THE TIMES’ (Staying) “At Home” Sunday section, freelancer Courtney Rubin has authored an article on preparing for zoom worship services, pandemic style.
In it, Courtney quotes Rabbis Rick Jacobs (URJ), Dan Selsberg (Temple Sholom, Bridgewater NJ), Vanessa Ochs (Univ of Virginia), Dennis Eisner (Peninsula Temple Beth El, San Mateo, CA), Rachel Kobrin (Rodef Shalom, Denver, CO), Mark Asher Goodman (Brith Sholom Jewish Center, Erie, PA), Sharon Kleinbaum (CBST, NYC), Cantor Daniel Mutlu (Central Synagogue, NYC), and Rebecca Missel (Haggadot.com)
Speaking of Babka, Scott Lynch of THE GOTHAMIST writes of a $29 Medovik (constructed from layers of honey, sour cream, and chewy caramelized biscuit) available at Israeli-heritage BREADS BAKERY in NYC.
THE NEW YORK TIMES also visits the bakery and highlights its Crown Mejdool.
Keri White for Philadelphia’a JEWISH EXPONENT shares recipes for a Fall Fig Salad with Citrus Vinaigrette, Honey and Apples (and cashews) Marry Me Chicken Garlicky Kale and a Rosh Hashana Honeyed Pecan Pie. For more complicated projects, Keri shares the more intimate Rack and Lamb and Tzimmes Anna.
The JEWISH STANDARD of Northern New Jersey highlights a holiday recipe from a new Jewish cookbook, MODERN KOSHER: GLOBAL FLAVORS, NEW TRADITION by San Diego-based, award winning author and attorney Michael Aaron Gardner. He prepares a beet tzimmes, Israeli couscous with asparagus and tomato confit, and a special take on traditional gefilte fish, oil-poached tuna with Chettinad curry and coriander chutney. The JEWISH STANDARD is also hosting a Rosh Hashana flower arranging session with a member of BLOSSOMS of NYC. Actually, you can see his recipe for ROAST CHICKEN WITH SCHMALTZ “MASSAGE” and Le Puy Lentils HERE
The Atlanta Journal COnstitution reviews MODERN KOSHER HERE
NOSHER/JTA has eight recipes for Rosh Hashanah 5781 HERE. They include Instant Pot Georgian Pomegranate Chicken Marbella Chicken Updated by Ina Garten Jennifer Abadi’s Syrian Meatballs with Sour Cherries Spice Roasted Chicken with Fennel, Coriander, and Lemon Tucker Shaw’s spice-roasted chicken with FENNEL, coriander and lemon Chef Einat Admony’s Spicy Fish in Cherry Tomato and Harissa Sauce Nigella Lawson’s Roast Lamb for One Whole Roasted Cauliflower with Tahini and Tomato Salsa Recipe, Whole roasted cauliflower with tahini and tomato salsa from Amanda Rubin and others.
By the way, last month, THE NOSHER had a recipe for the Icelandic JEWISH COOKIE HERE by way of Denmark.
Over in LOS ANGELES, Sharon Gomperts and Rachel Emquies Sheff of the JEWISH JOURNAL introduce readers who are not in the know to Moroccan ‘Tortitas’ which many eat after Yom Kippur’s fast, for a jolt of flavor from the arak or anise extract, fennel and sesame seeds. (I will stick to a bagel, although I welcome all diversity and inclusion and equity in breaking fasts and the bonds of iniquity). Also… how about ABE ABRAHAM’S APPLE CAKE Abe is of Iraqi Jewish heritage *Baghdadi) by way of pre-revolutionary SHANGHAI, CHINA
Also check out the LOS ANGELES JEWISH JOURNAL on Veganism and chef ORI SHAVIT HERE
On the topic of Los Angeles… where is Evan Kleiman’s KCRW broadcast for the holidays? Not posted yet. In the interim, listen to last year’s HERE with Evan and Chef Steve Samson on Cucina Ebraica and Italian cuisine
In Northern California, where rabbis and leaders prepare sermons on the wildfires and racism, the virus, pandemic, and election, the NORTHERN CALIFORNIA JWEEKLY recommends PLUMS PLUMS PLUMS including a Plum Good Pot Roast and Aunt Lee’s Pear-Raisin Kuchen.
THE JEWISH NEWS OF GREATER PHOENIX AND NORTHERN ARIZONA and a tiny bit of New Mexico and a corner of the Zuni and Hopi nations posted a few holiday recipes HERE. Recipes from the community include one for Linda Zell’s Apple Cake. Linda is from Cape Town and lived in Israel and the USA and arrived in the Southwest 23 years ago one for Tina Sheinbein’s Carrot Ring, which uses a Bundt pan (of Hadassah lore) and Arizona-native Jennifer Starrett’s Pomegranate Chicken
On Tuesday, September 8, 2020, 18DOORS of JEWISH BOSTON will sponsor an online cook-along using Jewish New Year recipes from The Rosh Hashanah Seder Cookbook: Stories and Recipes from the Reform Jewish Community of Madrid/Comunidad Judía Reformista de Madrid including Margarita’s Squash Fritters” and “Date Truffles.” (recipes at the link)
On THursday, September 10, THE FORWARD will have a live talk on the Asian secret of the Greatest Challah – the tongzhang challah recipe Join National Editor Rob Eshman and Avidan Ross as they show you the step-by-step way to adapt the Asian technique behind famous Japanese sandwich breads to your challah.
On September 11, join Congregation Shaarey Zedek of Southfield Michigan for a class on how to make a round challah with Rebecca’s Kitchen HERE
On September 13, join Rosh Hashanah Cook and Sing with Sarah Aroeste as she prepares Keftes de Spinaka & Rodanches de Kalavasa, while singing Ladino songs.
Also in JEWISH BOSTON, Ben Helfgott, founder of a local food co-op recommends Tunisian Couscous with seven new year vegetables HERE, specially made for everyday, pandemic budgets.
In October, Jewish Boston has a class for making etrog liqueur or you can use a lemon
For THE NEW YORK TIMES’ A GOOD APPETITE (BTay AVon) column, Melissa Clark goes small, maybe since everyone is still in quarantine. Her Roast Chicken with Plums can use small chickens or hens. It is sweet and makes use of plums which are now in season. Melissa uses red, yellow and purple plums. Italian prune plums are common in September farmers’ markets.
FLORENCE FABRICANT of THE NEW YORK TIMES recommends that you toast the New Year 5781 with a kosher single malt whiskey from Israel’s whiskey distillery. Milk & Honey, or M&H Distillery, in Tel Aviv.
Also in THE NEW YORK TIMES, ISABEL KERSHNER writes from KIBBUTZ KETURA in the Arava Desert about JUDEAN DATES which are sprouted from 2,000 year old seeds.
To Flanken or not to Flanken…
Burying the lede??
Yes. The reigning Rosh Hashanah chef has a much anticipated article in THE NEW YORK TIMES. Joan Nathan leads with a not so FUSSY story about TSIMMES HERE, complete with a recipe. Dipping her fork into Debbie Goldberg’s TSIMMES was like the memory rush of things past. How Proustian. Ms. Nathan explores the evolution of this side dish and/or entree, .. back to the 15th Century…
On September 8, The Temple Emanu-El Streicker Center in NYC hosts author/chef JOAN NATHAN in a live free New Years cooking class HERE
The AUSTRALIAN JEWISH NEWS posts an oldie but goodie Honey Challah HERE. In Atlanta? Why not bake a studly one and drop it off for Australian-accented singer/songwriter/actor Troye Sivan who has just returned from Melbourne and SoCal to sojourn among Georgians and their ROsh Hashana apples, peaches and muscadines. And as long as we are talking about Melbourne, the Aussie BROADSHEET writes that its babka expert, Elissa Goldstein, reckons that if lasagne is Australia’s national crisis dish, then babka might just be Melbourne’s lockdown dessert. They list more than half a dozen favorites.
And speaking of pop music (Round Challah-Pop) and Rosh Hashana, the progressive Jewish community of the LAND OF BTS (HaKehillahKorea) has Rosh Hashana info HERE Check out the famous Seoul Toaster-Oven Challah recipe HERE
If you are passing through Philadelphia, drop by HUDA at Rittenhouse Square. It opens September 8, and is the brainchild of chef Yehuda Sichel, of Zahav and Abe Fisher fame. And if your can’t make it to Philly this week, imagine you are there by making a melon salad of 5 melons with some lime sorbet.
Israel21c shares a recipe for a special chocolate/apples Rosh Hashana cake Its is part of their TAYIM series and titled Moist Chocolate Apple Cake with Coconut Cream Ganache. It also shares a refreshing rcipe for POMEGRANATAE SORBET HERE
THE PITTSBURGH JEWISH CHRONICLE shares recipes for Braised Sweet and Sour Cherry Chuck Roast Festive Easy Basmati Rice Pilaf and Grandma Millie’s Apple and Nut Cake.
On New York’s Long Island, THE JEWISH STAR highlights recipes for Roasted Chicken with sticky sweet chili tzimmes from Rebecca Firkser (The Nosher) and Salted Honey Sweet Apple Upside Down Cake, which is milchig and recommends Pink Lady or Honeycrisp apples. They also recommend the savory-not-sweet beef and noodle-kugel-roni HERE
Chicagoland’s CHI TRIBE shares a recipe for DUVSHANIOT HONEY COOKIES straight from the kitchen of Chef Yosi Alhadif of LaShuk. He is a graduate of the French Pastry School in Chicago.
The Jewish Food Society has added a page for A Persian Grandmother and Her Secret Rosh Hashanah Recipes from Rottem Lieberson, the Israeli cookbook author and her grandmother Hanom. Recipes include those for Sweet Challah with Caramelized Quince Olive Salad Cucumber, Mint and Sumac Salad
Red Cabbage, Date and Beet Salad Fried Eggplant with Mint Vinaigrette Ashe Anar (Pomegranate Soup with Meatballs) Khoresh Sib (Lamb Stew with Quince and Dried Apricot) Dolmeh Beh (Stuffed Quince with Beef and Cardamom) and Rice with Barberries, Saffron and Potato Tahdig… Oh and also Faloodeh (Chilled Apple Drink with Rose Water)
Imola Toth for PEACEFUL DUMPLING shares a Hungarian Rosh Hashana treat with Vegan Gluten Free Flódni (Hungarian Jewish Apple, Walnut, & Poppy Seed Pastry) Juhea Kim is the editor of PD. It was born in NYC and now HQ’d in PDX, Oregon.
Irene Muller for SOUTH AFRICAN MAGAZINE features q quick Jewish tart recipe HERE.
THE VEGAN ATLAS shares a tzimmes, challah, honey cake and other recipes for Rosh Hashana HERE
Sarah Lohman for the AMERICAN JEWISH HISTORICAL SOCEITY shares an Apple Sauce Cake recipe from 1918 1918! a century ago. fascinating
GLUTEN FREE EASILY shares a few GF Challah recipes
Laura Williams for THE NOSHER/MYJEWISHLEARNING shares over a dozen – actually 18 – Vegan Rosh Hashanah recipes HERE
Tori Avey in Southern California shares a step by Step braiding and prep for her Apple Honey Challah
Jayne Cohen for 18DOORS has recipes for Transylvania style AROMATIC BRISKET WITH CHESTNUTS, EGYPTIAN BLACK-EYED PEAS WITH CILANTRO (LUBIA), CARAMELIZED ONION AND CARROT TSIMMES WITH CANDIED GINGER, MAPLE-FLAVORED QUINCE AND RASPBERRY COMPOTE, and INDIAN-INSPIRED PINEAPPLE-COCONUT MILK NOODLE KUGEL.
JAMIE GELLER shares 15 honey cake recipes HERE with tips on baking with honey, 5781. See also her Matzo Ball RAMEN SOUP HERE.
MARTHA STEWART shares 20 Jewish New Year recipes from Kelly Vaughan, including Sweet and Sour Brisket and Raisin-Challah Apple Betty
In a surprise to me, GARDEN AND GUN MAGAZINE, the cultured read in The South, has a sweet take on Southern/Hungarian BAKLAVA. Chef Ian Boden, and his 3-start restaurant THE SHACK in Staunton, Virginia, famous for fried Pink Lady apples and latke okonomiyaki has a baklava that use local pecans and black walnuts, and gets heightened with Appalachian-made syrup, honey, vanilla, and butter. Happy New Year, y’all.
During Selichot services in North America on Saturday night, THE WASHINGTON POST uploaded this orange citrus scented and soaked semolina cake for Rosh Hashana to its site by Leah Koenig. It is called a Tishpishti (quickly done) and originated in Turkey and is popular across Sephardi, Middle Eastern and North African Jewish communities. Those who prefer a dairy-free cake can substitute high-quality vegan butter and unsweetened coconut yogurt.
Judy Zeidler’s CLASSIC HONEY CAKE can be found in THE MILWAUKEE JOURNAL SENTINEL It was baked by Rabbi Joel Alter, spiritual leader of Congregation Beth Israel Ner Tamid in Glendale.
In the state capitol of Albany, NY, WNYT (an NBC affiliate) shares a holiday recipe for Chicken Soup.
Badger Alessandra Bulow for NBCs TODAY compiles a dozen recipes including ones for Carrot Beet Borscht, and Braised Short Ribs with Vegetables and Golden Raisins by Alon Shaya
The PITTSBURGH JEWISH CHRONICLE added to its recipes with Ruth Stone Lasday, 90, of Squirrel Hill on round challot.
For THE BOSTON GLOBE Karoline Boehm Goodnick shares a recipe for the Jewish New Year for grilled carrots with parika. May we pull carrots fro mthe eart like we pull our enemies from their hiding places.
The GLOBE also has a story about chicken soup and if your grandmother was on a LANCASTER ONLINE and LANCASTER FARMING — the Lancaster in PA, not the one from GOT — shares recipes for a brisket of beef and a sweet noodle kugel.
In Metro Detroit, Michigan, JEWISH NEWS Annabel Cohen added recipes for CHICKEN WITH RAISINS AND FIGS (Figs, because of their many seeds, are perfect for the holiday. May you have as many mitzvot as there are seeds) and FIVE-INGREDIENT NOODLE KUGEL (dairy).
G. Daniela Galarza for THE WASHINGTON POST has compiled nearly a DOZEN recipes for CHALLAH! One is quite frightening … if you fear marzipan
Remember PARADE MAGAZINE.. the Sunday insert in many newspapers? They reached out of TV celebrity Andrew Zimmern and he shares his SWEEEEEEEET noodle kugel recipe with Kelli Acciardo If if are lactose unfriendly…. eating this with sour cream, butter, and cheeses will start your new year off to a not so nice start.
Diana Spalding for MOTHERLY has compiled ten recipes for the holidays
The JI – JEWISH INSIDER shares a recipe for Montreal-spiced braised brisket from FLEISHIG magazine a product of Shlomo and Shifra Klein of Cedarhurst, Long Island, NY.
The food scene in UAE – United Arab Emirates for the holiday week can be seen MITZI’s CHOPPED LIVER Mitzi is the mother of chef Jeffrey Weinberg, owner of Sunnyvale-based JW Catering. Also includes a chat with Chef Beth Needleman of Schmaltz and her Gravlax with Roasted Beets, Whipped Mascarpone, Cucumbers and Dill
For Rosh Hashana, the Jewish Journal of Los Angeles pays a visit to starts of the FOOD NETWORK, the apparently identical twins Adeev and Ezra Potash. They play a little jazz on the video also.
Liza Schoenfein for THE FORWARD shares recipes for Covid-19 (Think Food in the Time of Cholera).. from Addeena Sussman (Rude Vegetables Stew with Mejdool Dates… get the dates from the UAE or Bahrain for a special new year)… from Joan Nathan, a PLUM PIE….. (she is going to eat cod cakes for the new year, like the head of a fish… since… she is holiday’ing of the Vineyard… (say hi to Larry David for us)… and Evan Bloom of WISE SONS DELI in the San Francisco Bay Area (and now Beauty Bagels in East Bay… so close to SNOWFLAKE in San Mateo, no?) there is a HONEY CAKE recipe based on a Betty Crocker vanilla cake mix… and Eden Grinshpan of Brooklyn by way of T.O. (Toronto Ontario) has a recipe for her semolina, olive oil and honey cake with a delightful honey-lemon glaze. AND MORE. (a real jealousy inducing post)
DAVID KLEIN at CHOWHOUND has a recipe for a Spiced Honey Fig Cake… plus over a half a dozen additional recipes for Rosh Hashanah.
AMY DREW THOMPSON of the Orlando Sentinel talks HONEY CAKE
WINE SPECTATOR shares nearly half a dozen super famous classic recipes, including ones from Geller and Nathan and recommends twelve kosher wines.
You can have your avo toast literally any other day—now’s the time to feast your eyes on this beauty. If you don’t have crème frahe, opt for mascarpone or Greek yogurt, and rest assured that your upcoming year will still be sweet as ever.
Okay, so we snuck an extra flavor component in here with the addition of figs, but it only makes the final product that much sweeter. Don’t shy away from this gluten-free crust—it’s hearty, nutty, ever-so-salty, and balances the sweetness of the filling to a tee. Fall is served.
JewliciousEats: Rosh HaShana Recipe Roundup 5779
The Days of Awe approach for Rosh Hashana 5779, and as is the custom, many media site have posted exciting recipes for the Jewish New Year.
As is our custom, we begin with the lodestar – the Queen – of Jewish Recipes: Joan Nathan.
Priya Krishna writing in The New York Times refers to Ms. Nathan. In Matzo Balls and Chiles? It’s Rosh Hashana With the Flavors of Mexico chef Fany Gerson’s combined the holidays and her heritage in Mexico City. Chef Gerson operates La Newyorkina and Dough (a doughnut business) in New York City. Fany Gerson’s Ukranian Jewish grandparents in Mexico City laced the challot with Mexican cinnamon and tart apples, and filled their matzo balls and gefilte fish with herbs and onions, and guajillo pepper sauce, respectively. People pant for her cherry chipotle rugelach.
She will host a big Rosh Hashana dinner at Casa Pública in Williamsburg, Brooklyn, where her husband, Daniel Ortiz de Montellano, is an owner.
Shared recipes are for
Matzo Ball Soup a la Mexicana with broth green chiles, cilantro garlic, onions, herbs, avocado and lime
Roast Chicken With Apricot Glaze with apricot jam and garlic (and butter for those who do not follow the laws of kashrut during the High Holy Days) and
Honey Ice Cream with ground red chiles, puffed amaranth, pequín, and mango.
Susan Barocas writes about Greece and Rosh Hashanah in today’s Washington Post.. In For this Greek immigrant, Jewish New Year brings back sweet memories — and foods — of home we meet Paulette Nehama (born Paulette Mourtzoukos in Volos) with her biscottakia me amygdala, or paximadakia, or biscotti with almonds. Volos is between Athens and Salonika/Thessaloniki. We wish her and her family a “chronia polla, kai kali chronia,” or “many years and good years.”
Shared recipes are for
Biscotti With Almonds (Paximadakia)
Apple Spoon Preserves (Mylo Tou Koutalou)
Easy Kadaifi with Walnut and Almonds
Did I mention the word lodestar?
Joan Elovitz Kazan in the Milwaukee Journal-Sentinel interviews younger Jewish families about their new recipes. In “Young Jewish cooks revamp Rosh Hashanah menus,” recipes are shared from Jodie Honigman and Dan Fleischman – both vegeterian – for
Squash, Leek, and Chickpea Rosh Hashanah Soup
Turkish Bourekas (Turnovers) with a Turkish eggplant and tomato filling
Honey Cake with Cherries from the Beth Israel cookbook
Marmalade Roasted Chicken with Potatoes
Roasted Beet Salad with Ginger and Garlic Vinaigrette
Whole-Grain Sunken Peach and Raspberry Cake
The JACKSON HOLE WYOMING NEWS AND GUIDE shares a round challah recipe with some information on religious services in the area.
Stephen Fries in the NEW HAVEN REGISTER of Gateway Community College shares recipes for
Apple, Squash, And Brussels Sprout Salad
The Chicago Tribune published a story by Peggy Wolf, titled Savoring Old World cookies rich with nuts and dates for Rosh Hashana. She includes a recipe for Sfratti, from Pitigliano, Italy, which are symbolic of the sticks that messengers in the 17th century used to beat on the doors of Jews to order them to leave the town. YIKES. What a lovely New Year memory.
Also included are recipes for
Duvshanyot, round iced cookies
Debbie Arrington in The Sacramento Bee, Columbus Dispatch, and other GateHouse sites shares Honey treats abound during Rosh Hashanah, marking Jewish New Year with recipes for
a Honey Challah
a Honey Cake
FAYE LEVY AND YAKIR LEVY for the OC REGISTER in Orange County / Southern California, where many Persian Jews settled, share recipes for “Middle Eastern meat and fruit stews for the Jewish New Year.” Recipes shared includes ones for
CHICKEN WITH POMEGRANATES AND WALUTS
BEEF WITH WALNUTS AND DARK RAISINS AND BARBERRIES
LAMB WITH TOASTED ALMONDS AND POMEGRANATE MOLASSES
SIMPLE COOKED BASMATI RICE
She shares a recipe for
ALMOND SPONGE CAKE (BOKA DI DAMA)
Caron Golden for the San Diego Union Tribune Eastern European dishes shape Jewish New Year observances share recipes for
Evie’s Stuffed Cabbage Rolls
Evie’s Chicken Soup
Evie’s Matzo Balls (Knaidlach in Yiddish)
Nana’s Noodle (Lokshen) Kugel
Miriam Rubin shares a story in the Pittsburgh Post-Gazette Celebrate Rosh Hashana with sweet fruits of late summer. Recipes are for
Pear Cake with Pear Topping
Many Fruit Crisp by author Yossy Arefi
Moroccan Beet and Orange Salad
Tabbouleh With Apples, Walnuts and Pomegranates
Smoky Sweet Potato Hummus
BOULDER JEWISH NEWS shares a recipe for an essential Rosh Hashanah Apple Cake
Rochel Leah Goldblatt writing for LoHud in the NYC suburban Lower Hudson River Valley interviews some Jewish women in Rockland County, NY as they prepare for the holidays…
and in the FORWARD SHira Feder shares recipes with a modern twist for its registered readers.
BerekleySide in Northern California highlights over half a dozen challahs and cakes for the Jewish New Year. You can find them by scrolling down below their story on Anissa Helou’s latest cookbook, “Feast: Food of the Islamic World.”
Also featured is the RAINBOW SPRINKLE CHALLAH
The Montreal Gazette has no recipes, nor does Toronto’s Globe and Mail. But CANADIAN JEWISH NEWS features Brisket 101 in time for Rosh Hashanah.
Also in the CJN, Sybil Kaplan discusses Rosh Hashana Food Pairing including recipes for
Tishpishti (Middle Eastern Honey-Nut Cake)
My Grandma Sade’s Teiglach
Two-Layer Apple and Honey Cake
Sybil Kaplan is a journalist, author, compiler/editor of nine kosher cookbooks, and a food writer who lives in Jerusalem, where she leads weekly walking tours of the Jewish food market, Machane Yehuda, in English.
Vered Guttman for Haaretz features a recipe of “Apple and Honey Cake for Rosh Hashanah” Guttman shares that eating honey or sweet food on Rosh Hashanah is first mentioned in the book of Nehemiah. Meanwhile, red apples were first eaten on the holiday by the Jews of France, as mentioned in the 1208 Machzor Vitri. By the 14th century, the traditions of honey and apples combined. Rabbi Jacob Ben Asher writes in his book Orach Chayim, Manner of Life, that in Ashkenaz, Jews served “sweet apple in honey.” This lovely tradition is kept to this day, although some Sephardi communities avoid honey during the holiday and use sugar instead, perhaps for reasons of kashrut. Iraqi Jews, for example, serve apple jam that’s made with sugar.
APPLE WALNUT BUNDT CAKE
ORANGE SPICED RYE HONEY CAKE
BON APPETIT features
Fenugreek for Rosh Hashanah
The Jewish Chronicle in London features their best recipe for a honey cake. Or so they say. Or so Zelda Leon thinks, maybe.
Julia Turshan, a Goop Paltrow collaborator, colluded with PARADE MAGAZINE – that Sunday supplement in North American newspapers on a roast chicken with leftovers.
Celebration Chicken with Sweet Potatoes and Dates
The Sun Sentinel in South Florida features recipes from Ethel G. Hofman for a New Year’s Gazpacho as well as
MARINATED TRICOLOR CHERRY TOMATOES (Pareve)
ISRAELI BLESSING SALAD (Pareve)
ZA’ATAR SALMON IN A POUCH (Pareve)
MOROCCAN COUSCOUS WITH CURRANTS AND CARROTS (Pareve)
OMA’S NOODLES AND BLUEBERRIES (or tiny Italian Plums) (Pareve)
APPLE-WALNUT COBBLER (Pareve)
In the Financial Times (FT) Magazine Sarit Packer and Itamar Srulovich share a creative recipe for Honey & Co’s apples stuffed with beef and walnuts — a sweet and savoury, tangy, slightly nutty and never ever boring entree. They write, “We are Jewish by birth but, in practice, we are bad, bad Jews: we don’t keep kosher, we never go to synagogue and we only ever remember a Jewish holiday when our families call to wish us a good day. Maybe worst of all, we
made our home in south London rather than north — for British Jews, this is akin to eating pork on the sabbath.”
….. MORE COMING in the morning
In case you are worrying about Joan Nathan, since she was only quote in The NYT this month. DONT. Her latest esay can be found on TABLET at where she highlights MoRoccan Fish for Rosh Hashanah
Five hacks for the best Rosh Hashanah celebrations with family, friendsTraditional apples and honey dish on Rosh Hashanah table apples and honey are traditionally eaten on the Jewish holiday of Rosh Hashanah to symbolize wishes and prayers for sweetness in the new Jewish year, San Ramon, California, September 9, 2018. (Photo by Smith Collection/Gado/Getty Images)
I can’t help but wonder why Hallmark and the retail world at large haven’t co-opted the Jewish New Year. True, while there may “only” be some 5 million to 7 million Jews in the U.S. (depending on who’s counting), Rosh Hashanah is a particularly important holiday on the Jewish calendar.
Many Jews spend Rosh Hashanah at synagogue immersed in prayer, self-reflection, repentance, kicking off 10 days of “awe.” But it’s a family holiday, too, usually celebrated at home with a big family dinner.
So why aren’t there any light-up shofars or tasteful Happy New Year banners to be found leading up to the big day?
Of course, depending on where you live, you may come across a dusty box of matzah on the shelf of your local grocery store in a well-intentioned, if misguided, attempt to acknowledge Rosh Hashanah (along with every other Jewish holiday).
But fear not. In lieu of tacky, ready-made accouterments, you can design your own Instagram-worthy Rosh Hashanah celebration. Keeping in mind that the goal is to create joy and lasting memories, I have tried and tested a few ideas to make your Rosh Hashanah celebration personal and memorable.
Conduct an apple and honey taste test
Not all apples — nor honey — are created equal. So here’s a fun way to see which varieties your family really prefers. Procure as many types of honey as you can (but remember, this is not a reality cooking show, so don’t go crazy). Put out a variety of sliced apples to dip and create your own voting method, too. For a bit of extra flair, add a blindfold. The honey with the most votes will receive the honor of the blessing for a sweet new year.
Create a Rosh Hashanah craft museum
Remember all those New Year’s crafts your kids brought home over the years from Sunday school or day school? It’s time to unearth those boxes filled with clay honey pots, handcrafted Happy New Year cards, and paper apple mobiles. Bonus if you can excavate the childhood Rosh Hashanah relics from your own youth. And if kids never made them — or you tossed them years ago — you can always make new Rosh Hashanah crafts, like a honey jar or a shofar. Cluster these items in a special museum-style display for all to enjoy. Heartstrings will be tugged, guaranteed.
Throw a birthday party for the world
Rosh Hashanah is not just a Jewish holiday — according to the Talmud, it is the birthday of humankind and the world. Considering that the universe is a pretty significant creation, some special treats to commemorate this day hardly seem like too much effort. Whether you celebrate with a spherical cake frosted to look like planet Earth or a candle on a single cupcake, or even just a Happy Birthday banner, let it spark a conversation about what each individual’s part can be in making the world a better place — the ultimate birthday gift.
Make a Rosh Hashanah tablescape
If you are overwhelmed just thinking about setting an elaborate table for the holiday, just remember that you are going to want to eat at some point, so it might as well be at a striking and impactfully set table. But that doesn’t mean an overwrought one. Small touches can go a long way, like an apple-print tablecloth a few carefully placed honey or bee-themed items a decorative tray filled with apples and pomegranates a shofar as centerpiece. Tip: Use your imagination, not Google.
Spark meaningful conversation with reflection cards
Rosh Hashanah is a mini workout for the soul, so you should probably break an existential sweat self-reflecting, soul-searching and resolution-making. Like any good workout, it will transform, strengthen and fortify you for navigating your daily life in the year to come.
Write some open-ended questions on cardstock, and arrange them on your table for your family or friends to select and answer aloud. Some examples: What were your biggest mistakes over the last year? Greatest achievements? What brought you the most joy? Which moments felt deeply meaningful? What have you resolved to do differently next year?
What you write is up to you — just make sure that each question can be answered by a responder of any age, and keep in mind that Rosh Hashanah is not just about looking backward but is an opportunity to look forward as well.
I hope you will use one or all these ideas to set the stage for a sweet and meaningful New Year. And, full disclosure: While they are undoubtedly fun, none of these ideas will absolutely guarantee that you will be written in the Book of Life — but they may get you featured in Martha Stewart Living.
Beata Abraham, a lifelong writer and a Jewish educator, is currently the director of education at a Reform temple in Columbus, Ohio.
Beets or Spinach
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The Hebrew word for beets, selek, is similar to the word for "remove." They're eaten to express the hope that our enemies will depart. In Aramaic, the language of the Gemara, silka referred to a leafy green vegetable akin to spinach. Some maintain that this leafy green is the original symbolic food for Rosh Hashanah and that beets are a more recent development.
If you'd like to feature beets on your holiday menu try roasted sweet potatoes and beets or Moroccan sweet beet salad.
Fall means making our way through corn mazes and apple orchards, sitting around a crackling fire, and eating lots and lots of apple desserts. One of our favorite autumnal treats is a delicious apple cake, such as the Apple Layer Cake with Cream-Cheese Frosting that's pictured here. If you love the idea of making apple-centric cakes all autumn long, then you'll be pleased to know that we have 11 all-star recipes for you to choose from for dessert on chilly nights, for Rosh Hashanah celebrations, or whenever you're in the mood for something sweet and seasonal.
Who doesn't love apple cider doughnuts? Turn this delicious fall treat into a beautiful Bundt cake for a fun twist on the classic. A combination of extra-virgin olive oil, apple cider, and unsweetened applesauce keeps the cake super moist and give it lots of true apple flavor. Once the cake comes out of the oven, brush it with melted butter and sprinkle it generously with cinnamon sugar. Another hybrid treat that combines two sweets in one is Apple-Pie Cake. Start by mixing flour, brown sugar, and cinnamon together, then add cubes of unsalted butter. Layer it in the bottom of a springform pan and then top with five pounds (yes, five pounds!) of sliced apples tossed with lemon juice and cinnamon and another layer of the brown sugar crumble.
A recipe that's especially perfect for serving on Rosh Hashanah is our Spiced Apple Cake. Traditionally, apples are dipped in honey to symbolize good luck and best wishes for a sweet new year. In our recipe, we've layered them with apricot jam on top of the warm sheet cake and the results are truly spectacular.
As the weather cools off and it's peak apple season, make use of fall's greatest fruit in these sweet and spiced apple cake recipes.
Food Traditions for Rosh HaShanah
Many Jewish holidays have special food traditions associated with them, and Rosh HaShanah is no exception.
The main theme for Jewish New Year foods is “Sweet,” in hopes of a sweet year to come. That will take many forms, depending on context: in an Ashkenazi family, it will mean a carrot tzimmes with dinner, or roasted apple brisket. In a Sephardic home, it will mean roast chicken with fruit and honey cakes made with ground nuts instead of flour.
Apples and honey are also a major item at Rosh HaShanah. Some say that has to do with the associations with Creation, and the infamous fruit eaten by Adam and Eve. However, apples didn’t grow in the ancient Near East it’s more likely that the Biblical writer was thinking of a fig tree, so perhaps fig recipes are in order as well!
There is also the tradition of round challah for the holidays. You can add raisins or apple bits to the dough, but braid it into a round loaf instead of the usual oblong. For directions on how to braid a round challah, this YouTube video may help:
Askenazi menus & recipes
Sephardic menus & recipes
American Twists on Rosh HaShanah Favorites
For interfaith families and converts to Judaism, Rosh HaShanah’s theme of sweetness offers a chance to import favorite treats from regional holiday menus. For instance, I grew up eating Chess Pie on December 25, but now that Southern favorite has become a Rosh HaShanah tradition for me. It’s super-sweet and rich, perfect for a Jewish New Year dessert.
One last thought – and link! – about Rosh HaShanah cooking: Kenden Alfond has written a wonderful piece for Kveller.com about the Jewish “tradition” of over-cooking for the holidays. The joy of the season is not enhanced by straining one’s credit or guilt-tripping others over food. It’s much better to fill everyone up with good feelings than to push a third serving of kugel at someone who doesn’t want it. (By the same token, can we all agree not to torture our relatives with diet talk and health trolling for just a couple of days?)
I wish all my readers fun planning your holiday menus, and joy around your holiday table!
Bacon for a Jewish holiday? Yes, when it’s smoky coconut bacon! It’s the perfect topping for this Chopped Salad with Apple Chipotle Dressing. The combination is sweet, spicy, smoky, and oh so good.
Bringing Soul to Your Rosh Hashanah | The Weiser Kitchen
I am honored to share this guest blog post on The Weiser Kitchen! It’s Rosh Hoshanah time! Here’s a great recipe for black eyed pea hummus. Here’s an excerpt to whet your appetite:
” Black-eyed peas are a traditional Rosh Hashanah food. Lubiya or rubiya are included in the ancient Talmudic menu (including dates, gourds, beets, pomegranate, and the head of a sheep), that enumerates foods that are eaten for a good omen in the year to come. Unlike the Southern custom of eating black-eyed peas for luck and for “change” (all puns intended), the Jewish version uses the fertile multiplicity of this arid-environment plant to suggest the increasing of merit and mitzvoth in the year to come by punning the name of the food.
For me, an African-American Southerner who happens to also be a practicing Jew, the inclusion of black-eyed peas in the Rosh Hashanah “seder” of some Sephardic Jews was a welcome piece of home. Having converted in a Sephardic synagogue, my first High Holidays were less “apples and honey,” and more richly dressed tables full of mezze-style delicacies made from the Talmudic symbols of blessing, merit, protection, and good deeds. This was BEFORE you even got to the main festival meal of roasted meat round, sweet, and slightly spiced challot and date or sugar syrup—rather than honey. The table would finish off with sweet treats that included date and pomegranate syrup, orange water, rose water, and more warm and pungent spices—cakes, Tunisian crepes, and the like….”
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