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Association who sells only the finest of
Look for this emblem and be a name
select kosher products which are
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96 FRIDAY, AUGUST 28, 1992

Cooking With Honey
For The Holiday

R

osh Hashanah is late this
year. There's time to get

back in your work groove
and to get the kids back to
school before planning dinner.
One thing's sure, a jar of
honey is a necessity since the
practice of dipping apples in
honey is the most popular
food custom connected with
Rosh Hashanah. Honey rep-
resents the wish that the com-
ing year will be filled with all
things sweet and good.
The thick gold liquid comes
in a variety of flavors. The
most common honey floral
source is clover. Others are
orange blossom, buckwheat
and sage. The color and flavor
depend on the nectar source.
Honey is the only natural
sweetener that needs no ad-
ditional refining or process-
ing in order to be used in
eating or cooking. Store at
room temperature, never in
the refrigerator.
To carry the "sweetness"
throughout the High Holy
Days, here are some simple
recipes to incorporate into
your menus along with cook-
ing tips to adapt your fa-
vorites.
When substituting honey
for granulated sugar in
recipes:
• substitute honey for up to
one-half of the sugar.
• reduce amount of liquid
in recipe by 1/4 cup for each
cup honey used in baked
goods.
• Add 1/4 to 3/4 teaspoon
baking soda for each cup of
honey used in baked goods.
• reduce oven temperature
by 25 degrees to prevent over-
browning
• for easy removal, spray
measuring cup with vegetable
cooking spray before adding
honey.
• honey absorbs and re-
tains moisture readily so
baked items will stay fresher
longer.

SWEET AND HOT
MARINATED
MUSHROOMS
1/4 cup honey
1/4 cup apple juice
1/3 cup wine vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablesoon frozen
orange juice
concentrate
1 teaspoon prepared,
chopped garlic
1 green onion, finely

snipped with scissors
1 teaspoon grated fresh
ginger root
1/8 teaspoon cayenne
pepper
l
1 pound fresh small
button mushrooms,
washed and wiped
Garnish: parsley and
orange wedges
(optional)
Combine all ingredients ex- !,
cept mushrooms and garnish
in a medium saucepan. Stir
over low heat until mixture is
blended. No need to boil.
Place mushrooms in heat-
proof serving bowl and pour
mixture over. Cover and re-
frigerate 2 hours, stirring oc-
casionally or overnight.
Garnish before serving.
Serves 6 as appetizer.

v

HONEYED CHICKEN IN

SAGE AND CIDER
1 broiler chicken (3 1/2
pounds) cut in pieces
2 tablespoons vegetable
oil
2 Granny Smith or other
tart apples, unpeeled,
cored and sliced
1 tablespoon fresh sage,
chopped or 1
teaspoon dried
salt and pepper
1/3 cup cider
2 tablespoons honey
In large skillet, brown
chicken pieces on all sides in
hot oil. Turn skin side up and
arrange apple slices over.
Sprinkle with sage, salt and
pepper. In cup, combine cider
and honey and pour over
chicken. Cover and simmer 30
to 40 minutes until chicken is
cooked. To test: pierce with
a sharp knife in thickest part.
Juices should run clear.
Serves 4 to 6.

GLAZED RED ONIONS

3 large red onions, (about
2 1/2 pounds)
1/4 cup water
1/3 cup honey

Continued on Page 98

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