The Taste of the High Holidays

Share your Favorite Recipe

Some of our fondest memories as children are the tastes and smells of the holidays. Submit and share your favorite Rosh Hashanah recipe in the comments below:

3 Responses to The Taste of the High Holidays

  1. Chanie Kirschner says:

    Bubbe’s Apple Cobbler – Serve warm with a scoop of vanilla ice cream for a mouthwatering dessert for Rosh Hashana!
    4 c. flour
    2 eggs
    4 tsp. baking powder
    2 tsp. vanilla
    1.5 c. sugar
    1 c. oil
    pinch salt
    Mix all above ingredients till crumbly, then set aside.

    Apple mixture:
    8 apples, diced
    3/4 c. sugar
    2 tbsp. lemon juice
    1/2 c. water
    1.5 tsp. cinnamon

    In a 9×13 pan, spread half of crumb mixture on bottom of pan, then pour apple mixture over to cover, then pour remaining crumb mixture over the top to cover the apple mixture.
    Bake at 350 degrees for 1 hour.

  2. Sweet on You

    1035 Newfield Ave.
    Stamford, CT 06905
    Located in the JCC
    P 203.321.0066
    F 203.321.0056
    [email protected]
    Mon-Thurs 8:30am-7pm, Fri 8:30am-2pm, Sat Closed, Sun 9am-2:30pm
    DELIVERY to Stamford and Greenwich Mon-Fri 10:30am-1:00pm

    Sweet on You Apple Honey Cake

    3 cups all purpose flour
    2 teaspoons of cinnamon
    1 teaspoon baking powder
    1 teaspoon baking soda
    ¾ teaspoon salt
    2 cups cored, peeled and chopped granny smith apples
    2 teaspoons of orange zest
    3 eggs
    1 cup of sugar
    ¾ cup honey
    ¾ cup canola oil
    ½ cup brewed coffee, cooled

    Candied Orange Strips & Glaze
    1 orange
    ½ + 2T sugar
    ½ C water

    1 cup powdered sugar, sifted
    3-4 tablespoons of orange juice

    Preheat the oven to 325F. Spray a 16 cup fluted bundt pan with canola oil. Put the flour, cinnamon, baking powder, baking soda and salt in a bowl and whisk until well combined.
    In a separate bowl, beat the eggs until blended; add the sugar, oil, honey and coffee and mix well. Add the flour mixture and beat until just combined. Fold in the apples and the zest. Pour the batter into the greased bundt pan. Bake the cake for 1 hour and 10 minutes, or until a cake tester or toothpick inserted near the center comes out clean.

    While the cake is baking, make the candied orange strips: In a 2 quart saucepan bring half the sugar and water to boil. Zest the orange in long strips. Add the zest to sugar mixture and simmer 9-10 minutes until zest is translucent. Strain the zest and put it on a cooling rack; reserve the syrup. Roll the zest in remaining sugar and let dry.

    Cool the cake for 10 minutes, loosen it from the sides and center of the pan and invert it onto a cooling rack with a baking pan lined with foil underneath. Glaze the hot cake by brushing it with the reserved syrup. Cool completely.

    Put the powdered sugar in a small bowl and add whisk in 3 tablespoons of orange juice, if its too stiff, whisk in an additional tablespoon of juice. Pour the frosting over the top of the glazed cake. Let the frosting set before serving.

  3. Rabbi Cohen says:

    Thank you very much for sharing! All the best!

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