Apple and Honey – תפוח בדבש

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 Wedges

Apple Fries with Honey-Cinnamon Caramel Sauce

Ingredients:

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

Directions:

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.

Caramel Sauce

Honey-Cinnamon Caramel Sauce

Ingredients:

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

Directions:

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.

Apple Filo Cups

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.

Ingredients:

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

Directions:

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.

New Year’s Countdown – 1 Day To Go!

Got Honey

One day left people! Are you freaking out yet? I can’t believe that I’m actually going to be eating out for all of my Holiday and Shabbat meals this year and won’t actually be doing any cooking! Now before I start getting hate mail, please know that 1) I miss the joy of creating and sharing what I’ve made with guests and 2) It ain’t so easy being a guest either! Having to be on your best behaviour all the time!? Hopefully this will be good practice for me for the new year, that I continue my good behaviour into the next 12 months.

This reminder to me to behave ties into something I read from Rabbi Baruch S. Davidson, a member of Chabad.org. He explains why we use an apple in particular on Rosh HaShannah, rather than any other sweet fruit. He says that the apple symbolizes the Garden of Eden, which according to the Midrash had the scent of an apple orchard, and in Kabbalah is called “the holy apple orchard.” He goes on the say that when Isaac commented regarding his son Jacob (Genesis 27:27), “Behold, the fragrance of my son is like the fragrance of a field, which the L‑rd has blessed!” the biblical commentator Rashi explains that this refers to the scent of an apple orchard, the scent of the Garden of Eden. Furthermore, when King Solomon depicts the love G‑d harbours for His nation, he writes (Song of Songs 8:5): “Beneath the apple tree I aroused you[r love].” Eating an apple on Rosh Hashanah is an attempt to remind G‑d of our age-old love.

So thank you Rabbi Davidson, now I have a reminder to behave and we have a reminder of G-d’s love for his people. For more information about Chabad, please check out their website at www.chabad.org.

Pomegranate – רימון

On Rosh HaShannah we eat a pomegranate and say:

יְהִי רָצוֹן מִלְּפָנֶיךָ ה’ אֱלֹהינוּ וֵאלֵֹהי אֲבוֹתֵינוּ, שֶׁנִּהְיֶה מְלֵאִים מִצְוֹת כָּרִמּוֹן

May it be Your will, Lord our G-d and the G-d of our fathers, that we be filled with mitzvot like a pomegranate [is filled with seeds].

With 613 to choose from, I’m sure we can find a way to be filled with mitzvot and pomegranates this year!

Pom Dip

Pomegranate Pepper Dip

This version of muhammara, a Turkish dip made with red peppers, pomegranate molasses, and walnuts, uses fresh pomegranate seeds instead of reduced pomegranate molasses, and pecans instead of walnuts. It has a fresh, bright flavor and is delicious spread on crackers or pita bread or used as a dip for fresh or lightly steamed veggies.

Ingredients:

3 to 4 red bell peppers
1 pomegranate
1 to 1 ½ cups pecans
1 clove garlic
1 to 2 tablespoons extra virgin olive oil
½ to 1 teaspoon sea salt
Fresh lemon juice to taste

Directions:

Use either the broiler method or live flame method, roast the red peppers until they are charred. Let them sit, covered, about 15 minutes. Heat an oven to 350°F. While it heats, seed the pomegranate and set the seeds aside. You should have about ¾ cup. Lay the pecans in a single layer on a baking sheet and put them in the oven. Cook until lightly toasted, about 10 minutes. Set a timer and check frequently – pecans can go from raw to burnt very quickly. Set pecans aside to cool. While the pecans cool, remove the skin from the peppers – the charred skin should slip right off. Feel free to rinse them under cool running water, if you like. Gently rub the pecans with a clean kitchen towel or paper towels and lift the pecans off the towels. You won’t remove all the pecans skin, nor do you need to, but it should remove a fair amount of it. Put the peppers, pecans, pomegranate seeds (save a few for garnish, if you like), garlic clove, olive oil, and salt in a blender or food processor and whirl until the mixture is creamy and smooth. Add lemon juice to taste and adjust salt to taste. Serve immediately or cover and chill to serve later (the dip will keep for several days). Garnish with reserved pomegranate seeds, if you like.

Pom Relish

Pomegranate Relish

Ingredients:

2 pomegranates, seeded (About 1 ½ cups of seeds)
1 ½ tablespoons honey
1 teaspoon grated lemon zest
1 tablespoon olive oil
1 ½ tablespoons orange juice
Dash of salt

Directions:

Seed pomegranates – see How to Seed a Pomegranate. Be careful because the juice does stain! Combine all ingredients and mix well with wooden spoon. Refrigerate for 4 hours prior to serving. Remove from the fridge about 15 minutes before serving so that it is not ice cold.

New Year’s Countdown – 2 Days To Go!

Pom New Year

One of the most popular symbols of the Jewish New Year is the pomegranate. This ruby red regal looking fruit, bearing it’s own crown, graces the tables of Jewish homes this time of year. Only recently though have we learned what nature has been trying to tell us all this time! The pomegranate is a major superfood! The antioxidant levels in pomegranate are some of the highest recorded for various fruits, even higher than blueberries. There is some speculation that the antioxidant properties of pomegranates may help lower blood pressure, reduce heart disease, and provide protection against cancer. So if the fact that they are delicious wasn’t reason enough, eat them for your heart and your health! Wishing you a happy and HEALTHY New Year!

Gourd – קרא

The Hebrew word for Gourd is קרא, which relates to the word קרע—meaning to rip apart, as well as קרא—to announce. So with this in mind, we eat a symbolic piece of gourd or squash, and ask that our evil deeds are ripped up and our good deeds proclaimed.

יְהִי רָצוֹן מִלְּפָנֶיךָ ה’ אֱלֹהינוּ וֵאלֵֹהי אֲבוֹתֵינוּ, שֶׁתִּקְרַע רוֹעַ גְּזַר דִּינֵנוּ, וְיִקָּרְאוּ לְפָנֶיךָ זָכִיּוֹתֵינוּ

May it be Your will, Lord our G‑d and the G‑d of our fathers, that the evil of our verdicts be ripped, and that our merits be announced before you.

Once all the ripping and shouting is done, enjoy these gourd recipes with your family!

Squash, Pomegrante, Farro Salad

Roasted Squash, Pomegranate and Farro Salad

Ingredients:

1 medium squash (meat and seeds)
1 cup farro
¼ cup pomegranate seeds
2 tablespoons green onions, chopped
1 ½ tablespoons olive oil
Salt and pepper to taste

Spices for Toasted Seeds:

¼ teaspoon olive oil
¼ teaspoon salt
¼ teaspoon paprika
¼ teaspoon cumin
Pinch of black pepper

Preheat the oven to 400 degrees for roasting the squash. Half the squash lengthwise and scoop out the seeds, setting them aside for toasting later. Slice the halves into ¾ inch crescents, coat lightly with olive oil and season with salt. Roast on an aluminum-lined baking pan for about 30 minutes, turning halfway through.

As the squash roasts, boil 1 cup of farro in 3 cups of water. Once at a boil, turn down to a simmer and cover for 15 minutes until al dente. Drain the remaining water, and set aside in a large bowl to cool. Yield the seeds from the pomegranate by cutting off the stem, and scoring the pomegranate skin in quarters. Soak the scored pomegranate in water for a few minutes, before breaking it apart and seeding it under water. The pith with float to the surface of the water as you continue to agitate the seeds. Drain them and side them aside.

When the squash is done, allow it to cool almost completely before cutting it away from the skin and into cubes. Similar to the process for seeding the pomegranate, soak the squash seeds and pith in water, and agitate to separate the seeds. Discard as much of the pith as possible. Use the same pan to toast the seeds. Toss the seeds in the olive oil, salt, paprika, cumin, and pepper, then spread evenly on the aluminum foil. Toast in the oven for about 10 minutes, tossing halfway through.

When all the ingredients are prepared, toss together in a large bowl with 1 tablespoon of olive oil and chopped green onions. Season with salt and pepper to taste.

 

Roasted SquashRoasted Kabocha Squash with Fried Sage

Ingredients:

1 Kabocha squash (or acorn, butternut, etc.)
4 tablespoons olive oil
1 tablespoon curry powder
1 tablespoon brown sugar
Salt and pepper, to taste

To Fry the Sage:

Ingredients:

1 bunch fresh sage
¼ cup olive oil
Coarse salt

Directions:

Pinch off leaves from sage. Heat oil in a small skillet over medium-high heat until hot. Fry 6–8 sage leaves at a time until crisp, 2–3 seconds. Transfer with a fork to paper towels and sprinkle generously with coarse salt. Prep and fry sage and set aside. You can learn how to clean sage here.

Next scrub the outside of the Kabocha squash and with a very sharp knife and someone who has some strong hands, carefully cut it in half and scoop out the seeds. Lay the squash halves on their flat side and again with a sharp knife and a strong person, cut them into wedges. Place squash on a foil lined baking sheet and drizzle with oil, salt, pepper, curry and dust the top with brown sugar. Roast in oven at 400 degrees Fahrenheit for a total of 30 minutes. Turn wedges over half way through. When done, top with salt and pepper and the fried sage.

New Year’s Countdown – 5 Days To Go!

Adam & EveSome of you might have wondered why we eat so many symbolic foods during Rosh HaShannah. Sure, eating dates and apples with honey is delicious, but why are we so careful to do this now? Why this holiday? The Eshel Avraham (Rabbi Avraham of Butchatch) explains the custom with a deep thought. He notes that Rosh HaShannah is a time to be especially careful with food. On the first Rosh Hashanah in history, Adam and Eve sinned by eating the wrong food. We rectify this in part on Rosh HaShannah by eating foods with favourable references and, and avoiding those with negative connotations.  I hate to use a cliché, but I guess this is food for thought?

Beets – סלקא

In Hebrew, the word for Beet is סלקא, is closely related to סלק —meaning to depart. So taking that in mind, we eat beets symbolically and say the following:

יְהִי רָצוֹן מִלְּפָנֶיךָ ה’ אֱלֹהינוּ וֵאלֵֹהי אֲבוֹתֵינוּ, שֶׁיִּסְתַּלְּקוּ אוֹיְבֵינוּ וְשׂוֹנְאֵינוּ וְכָל מְבַקְשֵׁי רָעָתֵנוּ

May it be Your will, Lord our G-d and the G-d of our fathers, that our enemies, haters and those who wish evil upon us shall depart.

So with that wishful adieu, I give you two beet recipes to say “later haters!”

 

Beet & Rice Salad

Beet and Rice Salad

This recipe comes from a good friend, Esther Prisman. I find it easier if purchase the pre-cooked, already peeled beets now available on the market, and then using the food processor with the shredding blade to grate them.

Ingredients:

2 cups cooked rice, cooled
2 cups cooked beets, cooled and grated (around 3-4 whole beets)
3 tablespoons green onions, chopped

Dressing:

2 tablespoons vinegar
2 tablespoons lemon juice
1 teaspoon salt
⅓ cup mayonnaise
Pepper to taste

Instructions:

Combine all dressing ingredients in a bowl, and mix thoroughly. Pour dressing over the rest of the ingredients and mix well. Cover and refrigerate, allowing to marinate. Serve at room temperature.

 

Roasted Beets

Tasty Roasted Beets

Quick tip, beet juice really stains, which is what makes it an excellent natural food colouring! However, if you don’t want your cutting board or fingers to turn bright pink, I suggest wearing gloves when chopping these raw beets and taping down a piece of wax paper over your cutting board. Just make sure you secure the paper well so that it doesn’t slip while you are cutting.

Ingredients:

4 beets, peeled and cut into ¾ -inch cubes
2 tablespoons olive oil
1 teaspoon dried thyme leaves (optional)
1 pinch sea salt, or to taste

Directions:

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Toss the beets, olive oil, and thyme in a bowl until beets are coated, and arrange pieces of beet on baking sheet so that they don’t touch. Sprinkle the beets with sea salt. Roast in the preheated oven until the beets are tender, 10 to 20 minutes. A fork inserted into a beet cube should come out easily.

New Year’s Countdown – 6 Days To Go!

Around the World

This New Year, I will be celebrating away from my home and family for only the second time in my life. It only becomes stranger when I realize that the way I do something, the way my family does it, isn’t necessarily the way everyone else does it. You think this would have dawned on me before it was less than a week until the Holidays! That started me thinking about Jewish New Year traditions all over the world. Between the two main branches of Ashkanazi (most North American Jews and those of European descent) and Sephardi (those Jews descending from the Middle East and Africa), there are vast differences. Even within these two groups though you have so many individual traditions, just related to the food portion alone! Some people don’t eat anything sour, such a pickles or lemons, so that they won’t have a sour year. Some stay away from spicy foods, others from foods that make you drowsy, so that you don’t sleep through the New Year. The important part to remember is that while we are all different, at the core, we are all the same, and we all need to eat! This year, try thinking outside the box and making that Sephardi brisket you read about? Or some Ashkanazi salt & pepper gefilte fish.. who knows, you just might like it!

Leeks – כרתי

Leek in Hebrew is כרתי related to the word כרת—to cut, and so with that in mind we make the following request when eating these symbolic leeks:

יְהִי רָצוֹן מִלְּפָנֶיךָ ה’ אֱלֹהינוּ וֵאלֵֹהי אֲבוֹתֵינוּ, שֶׁיִּכָּרְתוּ אוֹיְבֵינוּ וְשׂוֹנְאֵינוּ וְכָל מְבַקְשֵׁי רָעָתֵנוּ

May it be Your will, Lord our G d and the G d of our fathers, that our enemies, haters, and those who wish evil upon us shall be cut down.

In addition, the braised leek dish calls for carrots which the Hebrew word is גֶּזֶר and sounds very much like g’zar, the word for decree. Eating them is meant express our desire that G-d will nullify any negative decrees against us. Interestingly, the Yiddish words for “carrots” and “more” — mern and mer, respectively — are strikingly similar. So among Yiddish speakers, carrots symbolize the desire for increased blessings in the new year.

Leek Latkes

Leek Latkes
Yields 14-16 latkes, depending on the size you make them!

Ingredients:

4 large leeks, washed and sliced into ¼ inch circles
4 eggs, beaten
1 cup flour or matzo meal, or a combination of both
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon dried basil (optional)
oil, for frying

Directions:

In a large soup pot, bring a few inches of water to a boil. Add leeks. Cover. Turn heat down to low. Cook for 5-7 minutes, or until the leeks are bright green and just tender. Drain the leeks in a colander, and let them cool a bit. Place leeks in a mixing bowl. Add beaten eggs. Add flour or matzah meal. Season with salt, pepper and basil. Mix well.

On medium-high heat, heat a few tablespoons of oil in a frying pan. When the oil is hot, drop batter by spoonfuls into pan. Flatten the latkes a bit so they are not too thick to cook well in the middle. Fry approximately 3 minutes on each side, until browned on both sides and firm in the middle. Remove from frying pan onto paper towels to drain excess oil and cool. Repeat, starting with hot oil and then dropping spoonfuls of batter, until all the batter is used.

Tips:

  1. Adjust the heat when frying so it is just right. If you fry on too high heat, the pancakes might burn. But if you fry on too low heat, the latkes will be mushy rather than crisp.
  2. Use enough oil when frying so that the latkes won’t burn, but don’t use so much oil that the pancakes are oily.
  3. Don’t make the latkes too large that they fall apart when flipped over.

Braised Leeks and CarrotsBraised Leeks & Carrots

Ingredients:

2 leeks, washed and sliced into ¼ inch circles
4 carrots, peeled and sliced into sticks
⅓ cup chicken/vegetable broth
2 tablespoons margarine
1 tablespoon sugar
½ teaspoon dried thyme
½ teaspoon kosher salt
⅛ teaspoon ground black pepper

Directions:

Combine leeks, carrots, broth, margarine, sugar, thyme, salt, and pepper in a deep skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes, adding a touch more liquid if needed so the vegetables do not burn. Adjust the seasonings to taste and serve warm.

New Year’s Countdown – 7 Days To Go!

Sweet New YearThat’s right folks, just one week to go until it’s 5775! What’s your favourite part of the New Year celebration? Is it the food? Is it the company? How about hearing the Shofar (Ram’s horn) blown? For me, it’s all of the above! I love having all the company over and especially company that eats! I think my favourite is the young men who eat like they’ve never seen food before, and may never see it again. They eat with pure abandon and joy. As we get older, and unfortunately it’s stereotypical for young girls, we tend to shy away from the simple joy of a meal prepared to be eaten fully. We worry about diets, cholesterol (which you should watch!) and appearances too much. While everything in life should be in moderation, you must remember to enjoy the fruits (and vegetables) of your labour and partake of the festival meals! It’s a mitzvah!