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Desserts for Rosh Hashanah.
tallulah
W
wine bar and bistro
From our table to yours - Happy Healthy New Year!!
155 south bates street. birmingham
248.731.7066
www.tallulahwine.com
1704810
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COIN 'LAUNDRY
APPLES AND HONEY
CRISP
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NICK PHILKO
1702360
Bloom's Jewish Cuisine
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108
September 22 2011
henever I hear the ABBA
song "Honey, Honey:'
I think about Rosh
Hashanah. Nature's sweetest natural
product, ready to go straight from
the hive, is the honorary
Jewish New Year holiday
food.
Sweets filled with
honey and apples (or
fruits of any kind) sym-
bolize the wishes for a
zeesen yar, a sweet year.
The following recipes
use honey and other
ingredients traditional
for Rosh Hashanah.
Apples dipped into honey
when celebrants enter a
home are the most tradi-
tional food of the holiday.
Combine them with flour and oil, nuts
and cinnamon, and serve as delicious
finales to sweet and savory meals.
A simple pear cake is the just-right,
not-too-sweet finale — perfect with
Filling:
3 lbs. Granny Smith apples,
peeled and cut into 1/2-inch
chunks
1 Tbsp. apple brandy (option-
al)
1 tsp. vanilla extract
1 /4 cup honey
3 Tbsp. flour
1 tsp. ground cinnamon
'A tsp. ground nutmeg
Topping:
3 /4 cup all-purpose flour
1 /2 cup oats, instant or other
1 /2 cup sugar
1 tsp. ground cinnamon
1 /2 cup (1 stick) butter or mar-
garine, melted
Garnish, if desired:
1 cup caramel sauce (or ice-
cream) topping
that cup of coffee. Or, if you feel no
meal is complete without chocolate, a
simple no-bake chocolate tarte is just
the thing. And, a honey cake — sticky
and sweet — is always apropos.
This year when you prepare
your holiday meal, know
that what you serve leaves an
impression not just on your
immediate family but also on
future generations, because
what you cook may become a
family tradition.
If you haven't yet estab-
lished a personal traditional
dessert, try one of these.
Maybe you'll be remembered
as the one who made the best
Rosh Hashanah sweets — the
sweets that were a cut above
the rest.
"Honey, Honey, how you thrill me!"
But if honey doesn't thrill you in the
same way it does me, you may use
agave syrup or brown-rice syrup in its
place.
Preheat oven to 350 degrees.
Toss all the filling ingredients
together in a large bowl, and spread
in an 8-cup or slightly larger attrac-
tive baking dish in which the crisp
will be served — I like to use a
souffle dish.
Combine the flour, oats, sugar and
cinnamon in a medium bowl, and
stir well. Drizzle in the butter, and
stir in until incorporated.
Sprinkle the topping over the
apples, and bake, uncovered, for 1
hour.
Heat the caramel sauce slightly,
and drizzle it over the crisp. Serve
the crisp warm or at room tempera-
ture.
If you'd like to serve the crisp in
individual dishes, spoon it carefully
into dessert bowls or large wine
glasses, and drizzle the caramel
sauce over.
Makes 8-10 servings.