Sunday, September 18, 2011

Rosh Hashanah Desserts

This Rosh Hashanah, I’m serving a traditional honey cake along with caramel apples. I found these mini caramel apples on one of my favorite blogs, day to day wonderments. I love how Allyson presented them with the apple twigs used in place of sticks! 
If you’re going apple picking this month, be sure to get a few long sticks to cut up for this project. You’ll need to soak and scrub them to make sure they’re clean enough to use, then cut the ends at a sharp angle.  

After washing your apples very well, sand your apples gently with fine grit sandpaper. This is a step that will help the melted caramel stick to the apples, rather than sliding right off.
Caramel recipes usually call for butter or milk. Not so good when you’re serving a meat meal in a kosher home. Here is a recipe I found that is parve—perfect for Rosh Hashanah dessert.

Caramel Sauce
¼ cup parve margarine (This product is normally terrifying--the hydrogenated oil!!
I buy Earth Balance, which is kosher and made with expeller-pressed oils.)

3 tablespoons pure maple syrup
3 tablespoons vanilla soy milk
¾ cup confectioner’s sugar, sifted

Melt the margarine in a small saucepan. Stir in the maple syrup and vanilla soy milk. Remove from the heat. Add the confectioner’s sugar, whisking until smooth and thickened.

Makes about 1 cup.
Enjoy immediately or refrigerate for up to 2 days stirring to recombine before using.
Inspired by Sarah Kate Gillingham-Ryan’s The Greyston Bakery Cookbook (Rodale).

This honey cake recipe is from the cookbook Can’t Believe it’s Kosher! Years ago, I was asked to speak at Congregation Beth Israel in Milwaukee, Wisconsin. The chairwomen from the event dragged me to the synagogue shop and insisted that I buy their sisterhood cookbook. I really didn’t want to buy yet another kosher cookbook, but I also didn’t want to come off as being rude. Wouldn’t you know it turned out to be one of my favorite cookbooks that I use over and over again! This honey cake is the best one I’ve had. It’s light and airy with lots of flavor.

Traditional Honey Cake
¾ cup oil
1 cup sugar
4 eggs, separated
1 cup honey
2½ cups flour
2 teaspoons baking powder
1 teaspoon nutmeg
1 teaspoon cinnamon
Pinch salt
1 teaspoon baking soda
½ cup strong coffee, cooled
½ cup orange juice
½ cup slivered almonds

1. Preheat oven to 325 degrees. Cream oil, sugar and egg yolks. Add honey.
2. Sift flour, baking powder, nutmeg, cinnamon and salt together.  Dissolve baking soda in coffee. Combine coffee mixture and orange juice.
3. Add dry ingredients to egg mixture alternately with coffee and orange juice mixture.
4. Beat egg whites until peaks form and fold into batter. Pour into greased 9x13 inch pan or 2, 9x5-inch loaf pans, sprinkle with almonds on top and bake for 45 to 55 minutes.

10 to 12 servings

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