The sunset of September 4th ushers in Rosh Hashanah, the Jewish New Year celebration. Families will begin the celebration with a traditional meal in which dishes made with apples, carrots and honey are featured.
The phrase, "L'shana tova" is a wish that there will be a good and sweet new year. Apple sliced dipped in honey are a physical representation of this idea, so every table will have sliced apples available. However, the combination of apples and honey doesn't have to end with this; a nice apple kugel that combines both ingredients can be served as a side dish with the meal.
4 eggs, beaten
1 c. sugar (or substitute 1/2 c. brown sugar and 1/2 c. honey)
2 tsp. cinnamon
1/2 c. vegetable oil (or pareve margarine for a more "buttery" taste)
1 c flour
1 tsp. baking powder
6 tart apples, peeled, cored and sliced
1/2 c. raisins or craisins (optional)
Combine eggs, sugar, cinnamon and oil. Stir in flour and baking powder. Fold in sliced apples and raisins.
Pour mixture into a 13 x 9 baking dish sprayed with nonstick spray and bake in a 350 degree oven for 45-50 minutes. Serves 6
Carrots are also part of the Rosh Hashanah menu. They are not only sweet, but the Hebrew word for "carrot" also means "abundance" or "proliferation." A carrot tzimmes is a casserole that combines fruit and vegetables in a sweet and tart compote that is most often used as a side dish but is desset-worthy. The following also includes sweet potatoes and is colorful and flavorful.
Sweet Potato and Carrot Tzimmes
1 pound carrots, peeled and cut into 1" coins
6 sweet potatoes, peeled
1/2 c. dried plums, pitted
1 c orange juice
1/2 c. honey
1/2 tsp. salt
1/4 tsp. cinnamon
2 tbsp. pareve margarine
2 c. frozen unsweetened pineapple chunks, thawed and drained
1 11 oz. can mandarine oranges, drained
Preheat oven to 350 degrees.
Slice sweet potatoes into 1/2" thick coins. In a 3 quart saucepan, cook carrots and sweet potatoes in boiling, salted water until tender but still firm. Drain.
Prepare a 3 quart casserole dish with nonstick spray. Combine cooked carrots, sweet potatoes and dried plums in casserole.
Mix orange juice, honey, salt and cinnamon. Pour evenly over casserole. Dot with margarine. Bake, covered, for 30 minutes. Uncover, stir gently, and add pineapple and oranges. Bake uncovered for another 10 minutes. Serves 8