Baked Apples with Date Honey

If you've never tried date honey, you've been missing something delicious in your life. I've been using it for years in all sorts of dishes from Rosh Hashanah Honey Cake to the Thanksgiving sweet potatoes.

It isn't bee honey. Date honey (known as Silan) is a syrup made from dates. It's thick and sweet like honey, but bee honey has more hints of spice, nuts or flowers, date honey is richer and more mellow.

I have tried several brands and like Date Lady* because of its smooth texture. Last summer, at the Fancy Food show I tasted the company's new California Date Syrup and absolutely loved it. The California syrup has a buttery taste, while the classic middle eastern variety is more molasses-y. Both are wonderful but I preferred the California syrup for delicate dishes such as baked apples and the bolder syrup for breads, cakes and muffins.

The California syrup works perfectly for baked apples, one of our traditional Rosh Hashanah desserts.

*I was not paid for this post. I just happen to love this product.

Baked Apples with Date Honey

• 4 baking apples
• 1/4 cup raisins
• 1/4 cup diced dried figs
• 2 teaspoons grated fresh orange peel
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 1/4 cup date honey
• 1/2 cup orange juice
• 1/2 cup water
• 2 tablespoons sugar, optional

Preheat the oven to 375 degrees. Wash the apples and remove the core with an apple corer or small knife, leaving about 1/2" on the bottom.  Peel the apples halfway down from the top and place them in a baking dish. Mix the raisins, dates, orange peel, cinnamon, nutmeg and date honey. Stuff this mixture into the apple hollows. Mix the juice and water (plus extra sugar if desired) and pour over the apples. Bake for 45 minutes, basting occasionally with the pan juices, or until the apples are tender. Serve warm or at room temperature.

Makes 4 servings

Carrot Soup with Cloves

Carrot soup is a classic for Rosh Hashanah. One year I cooked some with harissa and coconut and my husband said it was the best soup he ever tasted. There's a slightly different version in my cookbook, The Modern Kosher Kitchen.

But I'm always trying new recipes -- because for us, carrot soup is beyond holiday festive. It's a healer, a comforter. Ok, not like chicken soup.  But still -- it's a dish I make for new moms or when someone isn't feeling up to par or when anyone I know is a little grumpy or sad.

This carrot soup recipe welcomes even before you taste it with its scent of cloves and cinnamon. I used Aleppo pepper for heat, but if you don't like spicy, you can leave it out.

 

CARROT SOUP WITH CLOVES AND PEPPER (P)

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 pound carrots, peeled and chopped
• 1 medium all-purpose potato, peeled and chopped
• 1-1/2 teaspoons chopped fresh ginger
• 6 whole cloves
• 1-inch piece cinnamon stick
• 1/2 teaspoon Aleppo pepper (or crushed red pepper)
• 4 cups vegetable stock
• 1/2 cup coconut milk

Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 3-4 minutes, or until softened. Add the carrots, potato, ginger, cloves, cinnamon stick and Aleppo pepper. Stir to mix the ingredients. Pour in stock. Bring the liquid to a boil, lower the heat to a simmer and cook for about 30 minutes or until the carrots are tender. Remove the cloves and cinnamon stick. Puree the soup. Add the coconut milk, stir to blend the mixture until it is uniform in color and heat through.

Makes 4-6 servings

Carrot Bread with Raisins for Rosh Hashanah

Somehow Labor Day is over and the food thoughts in my head go straight from tomato salad and grilled chicken to pumpkin soup and baked apples. 

Of course there's still time to enjoy the last of the summer fruits and vegetables, still time for outdoor-cooked grilled, marinated steak. 

But I'm thinking forward. It's almost a new season and -- yikes! -- the High Holiday season is only two weeks away.

Which leads toady's food thoughts to: carrots, because carrots are traditional during Rosh Hashanah. I usually cook them in soup -- one version or another. But last year I decided to experiment with a few recipes for carrot quick bread.

This is the one we like best. It's moist and sweet, so it can be dessert, and because it is parve, it is a good choice after a traditional holiday meat meal.

But also makes a good snack either by itself or smeared with cream cheese (softened is best and maybe even mixed with some lemon juice).

CARROT BREAD(P)

• 1-1/2 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup brown sugar
• 1/3 cup white sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 tablespoon lemon juice
• 1-1/2 teaspoons grated lemon peel
• 1-1/2 cups grated carrots
• 1/2 cup golden raisins

Preheat the oven to 350 degrees. Grease an 8-1/2”x4-1/2” loaf pan. Mix the flour, baking powder, salt, cinnamon and nutmeg into a bowl. Set aside. Beat the brown sugar, white sugar and vegetable oil in the bowl of an electric mixer set at medium speed for 2-3 minutes, or until well blended. Add the eggs, one at a time, beating after each addition. Stir in the lemon juice and peel. Add the dry ingredients and blend them into the egg mixture. Fold in the carrots and raisins. Pour the batter into the loaf pan. Bake for about 50 minutes or until a cake tester inserted into the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a rack to cool completely. 

Makes one loaf  

Carrot Spice and Honey Muffins

I always make a few carrot dishes for Rosh Hashanah. It's tradition!

Most often it's soup, sometimes a side dish.

This year I baked carrot muffins. Big breakfast winner for everyone, especially the grandkids.

Freezable too, so you can have them on hand whenever you might have a need. Like Hallowe'en, Thanksgiving weekend.

Carrot Spice and Honey Muffins

• 6 tablespoons unsalted butter
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon grated nutmeg
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1/2 cup firmly packed light brown sugar
• 1 cup plain yogurt
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 2 cups shredded carrots
• 1/2 cup golden raisins

Preheat the oven to 375 degrees. Lightly grease 12 muffin tins. Melt the butter and set it aside to cool. In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside. In another bowl, whisk the eggs, brown sugar, yogurt, honey, cooled butter and vanilla extract. Add the liquid mixture to the flour mixture and stir gently just until blended. Fold in the carrots and raisins. Spoon the batter into the prepared muffin tins. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean and the muffins are golden brown. Let cool in the tins for 2-3 minutes, then remove the muffins to a rack to cool.

Makes 12  

Grandma Hoffman's Skinny Noodle Crusty-Top Mushroom Onion Kugel

Kugel is the kind of food that people can get into an argument about.

The issues can become monumental.

Like -- should it be sweet or salty?

have cheese or not? 

if cheese-- what kind?

And lots more.

Including this biggie -- what width noodles to use!

Skinny? Medium? Wide?

OY!

Here's my answer. Medium or wide for sweet, creamy, dairy-based or fruit-laden kugels served as side dishes with dairy or for dessert, because you want more pasta-surface area to absorb the sauce.

BUT, definitely skinny noodles for a savory kugel because you want it crispy on top to crunch under the pan juices or gravy that come with the tender meat and vegetables.

I grew up in a family where salty kugels were the thing. And ALWAYS made with the skinniest of noodles.

Here's my grandma's recipe. If you make it in a shallow baking pan the entire kugel is one huge crunch. Use a deeper pan if you prefer some soft noodles under the crusty top.

Grandma Hoffman's Mushroom Onion Kugel

• 10 ounces skinny egg noodles
• 2 tablespoons vegetable oil or schmaltz
• 1 large onion, chopped
• 10 ounces fresh mushrooms, any variety, sliced
• 2 large eggs
• salt and freshly ground black pepper to taste
• paprika

Preheat the oven to 375 degrees. Bring a large pot of lightly salted water to a boil. Add the noodles and cook according to package directions, until the noodles are tender but not mushy. Drain under cold water and set aside. While the noodles are cooking, heat the vegetable oil in a large saute pan over medium heat. Add the onion and cook, stirring occasionally, for about 2 minutes. Add the mushrooms and cook, stirring occasionally, for 10-12 minutes or until the vegetables are soft. Set aside. Place the noodles in a large bowl. Add the vegetables with any accumulated juices, and stir the ingredients to distribute them evenly. Add the eggs and some salt and pepper to taste and mix them in. Place the mixture inside a baking dish. Sprinkle the top with paprika. Bake for about 25 minutes. Raise the heat to 400 degrees and cook for another 10 minutes or until the top is crispy and browned.

Makes 8 servings

Carrots with Pomegranate Jam Glaze

There are several ingredients in my life that I cook over and over.

Salmon. I make it so often for Ed and me that we are turning into fish.

Except that I also cook a lot of turkey, so maybe instead of growing fins and swimming up river we will grow feathers and start saying "gobble gobble."

And carrots. They're my go-to vegetable because most people like them and even people who say they hate vegetables usually say carrots are okay. 

I will definitely serve carrots for Rosh Hashanah. Why?

Tradition!

Pomegranates are also traditional for the holiday, so a while ago I cooked carrots and pomegranates (in the form of pomegranate molasses) together once and the result was really delicious.

But recently I decided to rework my old recipe using pomegranate jam that I bought from Crafted Kosher. 

It's a keeper.

Also, you can make the recipe up to the point of actually roasting them, so it's one of those wonderful dishes you can make ahead during this crazily busy holiday time.

Carrots with Pomegranate Jam

• 1/4 cup pomegranate jam
• 2 tablespoons orange juice
• 2 tablespoons vegetable oil
• 1 teaspoon grated fresh orange peel
• pinch cayenne pepper
• salt to taste
• 1 pound carrots
• 1 tablespoon finely chopped fresh mint

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the pomegranate jam, orange juice, vegetable oil, orange peel, cayenne pepper and salt in a small saucepan. Bring to a boil over high heat, stirring to blend the ingredients, and cook for one minute, making sure the jam has melted. Peel the carrots and cut them lengthwise in half or quarters, depending on thickness. Place the carrots on the parchment lined baking sheet and pour the jam mixture over them. Roast the carrots, stirring occasionally, for 18-20 minutes or until they are tender and well glazed. Sprinkle with mint and serve. 

Makes 4 servings

Plums - as Crisp, not Torte

A few weeks ago I spotted Italian prune plums at Fairway. It was 96 degrees out, in the middle of a heat wave, and here I was looking at the first culinary signs of autumn.

But there they were, the plums, and of course I bought several pounds of them.

My thoughts went immediately to Plum Torte, the iconic Rosh Hashanah dessert. I make one every year.

But those plums are too good to reserve for just one holiday.

So I made these Italian Prune Plum Crisps.

Crisps are a more homey-style dessert than a stately looking Plum Torte. However, I think they are just perfect for the holidays. Easier too.

Or, why not serve both?

Plum Crisp with Oat Streusel

Filling:

• 36 Italian prune plums
• 1/3 cup brown sugar
• 1 tablespoon lemon juice
• 2 tablespoons all-purpose flour

Crust:

• 1/2 cup all-purpose flour
• 1/2 cup quick cooking or rolled oats
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon salt
• 5 tablespoons unsalted butter or margarine, cut into chunks

Preheat the oven to 350 degrees. Combine the plums, brown sugar, lemon juice and flour in a baking dish. Set aside. Place the flour, oats, brown sugar, cinnamon, nutmeg and salt in a bowl and mix ingredients to distribute them evenly. Add the butter and work it into the dry ingredients with fingertips or a pastry blender until the mixture looks like coarse meal. Place the oat mixture over the fruit. Bake for 30 minutes or until the crust is crispy and brown.

Makes 6-8 servings.

How Sweet It Is!

After Labor Day the entire social structure of my life changes along with everyone else's. All of a sudden we switch gears from grilling and walks on the beach to back-to-school stuff and fall fashions.

And the High Holidays.

Everywhere I look now there's a Rosh Hashanah reminder. Even though it's late this year (Jewish holidays are always early or late, never on time). The first night is October 2nd. Not so far away!

And so, to paraphrase the poet Shelley, I ask you: when Rosh Hashanah comes can Apple Cake be far behind?

No way! Because Apple Cake is one of the culinary icons of the holidays, a rite of passage for all would-be Jewish bakers. It wouldn't be a proper holiday without this dessert.

But not every apple cake is quite like Amy Kritzer's! This delectable new version, fragrant with chai-inspired spices (cardamom, cinnamon, ginger and cloves) and cloaked with a soft, maple-infused cream cheese frosting is a standout for its creative take on an old-fashioned classic. It's a beauty as well, with its creamy drizzle and, if you wish, chopped walnuts for garnish.

The recipe is from Amy's new book, Sweet Noshings, which is loaded with magnificent recipes that feature modern updates to and new ways with traditional Jewish baked goods. Everything from Mandel Bread (Amy's includes espresso powder and dried cherries), to Chocolate-Lime Sufganiyot (perfect for Hanukkah) to Flourless Chocolate-Orange Cupcakes with Beet (!) Frosting (I can't wait to try that one!).

There's even a riff on the classic egg cream (it includes strawberries and almond milk).

Anyone who is familiar with Amy's popular blog, WhatJewWannaEat, knows that her recipes always surprise, always inspire. The cookbook does too. Satisfying those of us who like to go beyond ordinary when we cook.

And it certainly satisfies a sweet tooth.

Apple Chai Cake with Maple­ Cream Cheese Drizzle

Prep time: 30 minutes  • Cook time: 1 hour 15 minutes  • Makes: 12 servings

 For cake

• Butter, oil, or cooking spray for greasing pan
• 3 cups (426 g) all-purpose flour, 
• plus more for flouring the pan
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 cup (235 ml) neutral-flavored oil (such
• as canola, vegetable, or grape seed)
• 4 eggs, at room temperature
• ¼ cup (60 ml) orange juice
• 1 tablespoon vanilla extract
• 2 cups (400 g) sugar, plus extra 5 tablespoons for apples
• 4–5 Granny Smith apples, (3½ cups/440 g), sliced
• 1 tablespoon ground cardamom
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves

 For drizzle

• 4 ounces (113 g) cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup (113 g) powdered sugar
• 3 tablespoons maple syrup
• Pinch kosher salt
• 1 tablespoon (plus 1–2 teaspoons, if needed) milk (or water or almond milk if keeping parve), at room temperature

1. Preheat oven to 350ºF/ 180ºC. Grease a 12-cup (2.8 L) Bundt pan with butter and a dusting of flour (or use nonstick spray) and set aside.

2. In a large bowl, whisk together flour, baking powder, and salt. Set aside.

3. In a separate large bowl of a stand mixer with a whisk attachment, or in a large bowl with a hand mixer or spoon, mix together oil, eggs, orange juice, and vanilla. Then mix in 2 cups of the sugar until combined. Add dry ingredients to wet ingredients, switching to the beater attachment (or continue to mix by hand). Mix until combined, being careful not to over mix. Batter should be thick but pourable. 

4. Peel and core apples and cut into thin, 1/8-inch (3 mm) wedges.

5. Combine apples in a large bowl with remaining 5 tablespoons sugar, cardamom, cinnamon, ginger, and cloves.

6. Spoon a third of the batter in pan. Add half of the apple mixture in an even layer, add another third of the batter. Follow with other half apple mixture and last of the batter.

7. Bake for 1 hour 10 minutes or until toothpick comes out clean. Let cool in the pan for 15 minutes, then remove and finish cooling on a cooling rack. 

8. To make drizzle, beat cream cheese and butter with a hand mixer until light and fluffy. Then beat in powdered sugar, butter, maple syrup, salt, and enough milk to get a thick but runny glaze. Keep beating until smooth. Drizzle all over your cooled cake. 

Easier Than Pie Fruit Galette

If you're ever in need of a recipe for a gorgeous, fabulous tasting dessert that looks as if you fussed to create a culinary artistic masterpiece when it really was one of the easiest desserts you ever made -- here it is.

Plum galette.

Even the name is fancy. But this one is a cinch to make and guaranteed to please.

President (Empress, Italian-prune) plums are coming to the end of their season, so get them while you can. Use them for lots of recipes, like Plum Tart or  or Clove and Lemongrass Poached Plums.

Or for this easy puff pastry tart. It's a lovely dessert for family, company, Rosh Hashanah, Sukkot, Shabbat or any old time.

Plum Galette with Orange and Rosemary

(If you can’t find frozen dough pastry squares in the frozen section of your supermarket, buy regular puff pastry sheets and cut the sheets into squares.)

• 6 puff pastry squares (4-inch)
• 3 peaches or 6 President or Empress (or about 8 Italian prune) plums, cut into wedges (about one pound)
• 3-4 tablespoons sugar
• 1 teaspoon grated fresh orange peel
• 1 teaspoon chopped fresh rosemary

Preheat the oven to 425 degrees. Place the pastry squares on a parchment paper lined baking sheet. Prick the dough in a few places. Arrange equal amounts of the fruit on top of each square, leaving a border of 1/2-inch. Mix the sugar, orange peel and rosemary. Sprinkle equal amounts of the sugar mixture on top of the fruit (using the extra sugar if you have a real sweet tooth). Pinch the dough border to make it slightly higher and closer to the fruit. Refrigerate for about 20 minutes. Bake for about 20 minutes or until golden brown.

Makes 6 servings

Banana Spice Cake

Break-the-Fast desserts aren't typically gooey or loaded with sugar or dripping with icing. This is the time for lighter treats. Babka and Zimsterne cookies rather than chocolate cake with caramel sauce. 

So I made banana cake for the upcoming holiday.

To go with the rugelach, mandel bread and butter cookies. 

This version is moist and gently spicy to give it a hint of autumn. It's also rich and sweet without being heavy and cloying.

Freezable too. 

Banana Yogurt Spice Cake

• 2-1/2 cups all-purpose flour, plus extra for dusting the pan
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon grated nutmeg
• 1/4 teaspoon ground cloves
• 3/4 cup sugar
• 3 large eggs, at room temperature
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 4 very ripe medium bananas, mashed
• 1 cup plain yogurt

Preheat the oven to 350 degrees. Grease and flour a (10-inch) 8-cup bundt pan. Mix the flour, salt, baking powder, baking soda, cinnamon, nutmeg and cloves together in a bowl and set aside. In the bowl of an electric mixer set at medium speed, beat the sugar and eggs for 2-3 minutes or until well blended. Add the vegetable oil and vanilla extract and beat for one minute or until thoroughly blended. Add the bananas and yogurt and mix for 1-2 minutes. Add the flour mixture and mix until the batter is thoroughly blended. Pour the batter into the prepared pan and bake for 50-60 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes. Remove to a cake rack to cool completely.

Makes 12-16 servings