Apples and Honey: Sweet New Beginnings (& Other Recipes)
By Anna Shneyderman, Museum at Eldridge Street Intern
Rosh Hashana is approaching — what better way to start off the New Year than sharing delicious food with family and friends? I asked some of our Museum staff (and of course, called my grandmother) for some of their favorite recipes. Here are some recipe ideas for your own celebration of the Jewish New Year!
A typical Rosh Hashana appetizer for Ashkenazi (Eastern European) Jews-Thanks to my grandmother Elizabeth for this recipe!
1 lb. carrots, peeled, cut into half inch slices
Pinch of salt
2-3 tablespoons butter
Sugar or honey to taste
Optional: prunes, raisins, flank or brisket
1. Put carrots in a pot and add boiling water just enough to cover them
2. Add salt and boil it on low heat with the lid on. Check periodically to make sure there is still water (have boiling water on hand in case you need to add more)
3. When the carrots are softened, take the lid off and allow the water to evaporate (not all the way dry, but mostly gone)
4. Add butter and sugar to taste, mix it and leave it on low heat for a few minutes with the lid on. Alternatively to sugar, add honey.
5. You can add prunes or raisins to the mix to liven up the colors. Flank or brisket can also be added if you don’t want to keep it vegetarian!
Entree: (Magically Delicious) Marinated Chicken
Thanks to Museum Docent Sharon Stein who adapted this recipe from The Silver Palate Cookbook!
24 (or so) pieces of legs, thighs & (breast cut into quarters)
¾ cup olive oil
¾ cup red wine vinegar
1 cup dry fruit (prunes, apricots, combination, etc.)
½ cup capers with some caper juice
small jar of pimiento stuffed olives
¼ cup oregano
1 head of garlic (chopped)
6 bay leaves
salt and pepper to taste
½ cup brown sugar (NOT for marinade)
1. Combine all except brown sugar for marinade. Put chicken pieces in a big bag
overnight to four days. Keep turning it so the marinade is even.
2. Turn heat to 350 F. Put chicken in baking pan, skin side up. (You can separate white meat from dark meat for different cooking times)
3. Sprinkle with brown sugar & white wine.
4. Bake uncovered for about 1 hour, checking consistently throughout (occasionally basting)
Dessert: Chocolate Honey Cake
Thanks to the Museum’s Cultural Programs Director Hanna Griff-Sleven for this recipe!
4 oz. semisweet chocolate, broken into pieces
1 ⅓ cups soft light brown sugar
2 sticks soft butter
½ cup honey
1 ½ cups all purpose flour
1 teaspoon baking soda
1 tablespoon cocoa
1 cup boiling water
Sticky Honey Glaze:
¼ cup water
½ cup honey
6 oz. semisweet chocolate, finely chopped
½ cup + 2 tablespoons powdered sugar
Directions for cake:
1. Preheat oven to 350F, butter and line a 9 inch springform tin
2. Beat together sugar and soft butter until airy and creamy, then add the honey
3. Add one of the eggs, beating it in with a tablespoon of flour, and then repeat with the second egg
4. Fold in the melted chocolate, and then rest of flour and baking soda
5. Add cocoa through a tea strainer (no lumps) & beat in boiling water
6. Mix to make a smooth batter
7. Put in oven for 45 minutes up to an hour and a half (you should check it every 15 minutes after the 45 minute mark)
**tip: if top of cake is getting too dark, cover it lightly with aluminum foil and continue to check every 15 minutes
Directions for glaze:
1. Bring water and honey to boil in a saucepan
2. Turn off the heat and add the finely chopped chocolate, swirling it around to melt in the hot liquid. Leave for a few minutes, then whisk together.
3. Add the sugar through a sieve and whisk until smooth
4. Choose your plate/stand, and cut out 4 strips of baking paper and form a square outline on the plate
5. Unclip the tin and set the cooled cake on the prepared plate
6. Pour glaze over the cake and enjoy!
What Jewish food recipes would you like us to include in future posts?