arts t entertainment >> food On The Menu 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 bOiLchoitohT)004/ COIN 'LAUNDRY APPLES AND HONEY CRISP ottr ettatittem o doer comituotitg a toohdrottivogoto g- pragperotoCketogieari NICK PHILKO 1702360 Bloom's Jewish Cuisine All Occasion Caterin8 House, Clubhouse, Hall Parties, Out of Town Dinner, Memorial Luncheons • Cocktail Reception Ala Carte Complete Dinners Hors d'oeuvres Serving staff aN, Call Shirlee Bloom at 248 855 9463 wwwJewish Catering.com - - Serving the community since 1952 We use oni\ kosher products 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.