While dipping an apple in honey, we have the custom of making the following request:
יְהִי רָצוֹן מִלְּפָנֶיךָ ה’ אֱלֹהינוּ וֵאלֵֹהי אֲבוֹתֵינוּ, שֶׁתְּחַדֵּשׁ עָלֵינוּ שָׁנָה טוֹבָה וּמְתוּקָה כַּדְּבָשׁ
May it be Your will, Lord our G‑d and the G‑d of our fathers, that You renew for us a year good and sweet like honey.
This is the quintessential New Year’s food tradition! Apples and Honey! This year, instead of a raw slice of apple with honey, why don’t you try one of these recipes?
Apple Fries with Honey-Cinnamon Caramel Sauce
2 cups apple cider
2 tablespoons margarine
1 teaspoon coarse salt (optional)
4 tart but firm apples, peeled, cored and cut into 8 wedges (per apple)
1 tablespoon chopped fresh thyme
Preheat oven to 400F. In large saucepan over medium-high heat, boil cider until reduced to ⅓ cup, about 20 minutes (it should have a syrupy consistency). Remove from heat and whisk in margarine and salt. In bowl, toss apples with 2 tablespoons of the glaze and ½ tablespoon thyme. Arrange in a single layer on a rimmed baking sheet. Place the apples on the bottom third of the oven. Roast for 10 minutes. Drizzle apples with remaining glaze and move baking sheets so the apples are now on the top third of oven. Continue to roast for 15-20 minutes until apples finish caramelizing. Sprinkle apples with remaining thyme and additional salt if desired. Makes 32 fries.
Honey-Cinnamon Caramel Sauce
14 ounces canned coconut milk
¾ cup light brown sugar
¼ cup honey
2 cinnamon sticks
½ teaspoon ground cinnamon
2 tablespoons coconut oil
¼ teaspoon vanilla extract
Small pinch of sea salt
In a small heavy bottomed saucepan over medium heat, whisk together the coconut milk, palm sugar, ground cinnamon and honey. Bring to a boil and toss in the cinnamon sticks. Reduce the heat to medium-low and simmer, stirring occasionally, for 20 minutes and then remove from heat. Remove the cinnamon sticks and whisk in the coconut oil, vanilla, and sea salt.
Allow the Caramel Sauce to cool for 20 minutes. A thin film will naturally form over the top of the sauce; this is perfectly normal. Simply give the sauce a good whisk before pouring it into an airtight container. The sauce will continue to thicken (although not much) while it cools. Store in the refrigerator. Can be served warm or cold. Use within 5-7 days.
NOTE: When you first bring the coconut milk, palm sugar and honey to a boil, don’t leave it unattended on the stove. It can (and will) boil over if you aren’t careful. Keep an eye on it. If you can’t find coconut oil, you can use canola or vegetable. Just nothing with a strong taste, like olive.
Fruity Apple Filo Cups
This is a sweet and tasty appetizer, featuring filo pastry, fruit, cinnamon, lemon and more, could double as a dessert but also makes a nice appetizer.
3 cooking apples, peeled and diced
3 teaspoons all-purpose flour
3 tablespoons honey
6 tablespoons raisins
9 sheets filo dough
6 tablespoons melted margarine
1 ½ teaspoon ground cinnamon
3 teaspoons lemon juice
Non-stick cooking spray
Preheat the oven to 375 degrees F. Mix together the apples, honey, raisins, lemon juice, cinnamon and flour. Brush one of the filo sheets with some melted margarine and put another filo sheet on top. Brush that one with melted margarine and put a third sheet on top. Cut this stack of filo sheets into 4 smaller squares. Repeat this process with the remaining 6 sheets. Take a muffin tray and spray it with non-stick cooking spray. Fit each filo square into a muffin slot, creasing the edges to make filo cups. Spoon some of the apple filling into the centre of each filo cup, and then brush the remaining melted margarine over the tops of the filo cups. Bake for 15 minutes or until golden, then serve warm. Makes 12 cups.