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Rosh hashanah recipes

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tinaleeinberlin @theurbanvegan I just looked at yr new cookbook on Amazon, I love the way the recipes are separated by holiday! Even Rosh Hashanah, my fave!

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Discussions

Is it difficult to make a Honey Cake? I need one for a Rosh Hashanah dinner? by he1ididog Q: My Publix was clueless about "Honey cakes" and the other Publix has them pre-prepared. I don't want to take a dried out cake to my friend's Rosh Hashanah dinner. What is a good recipe? It is hard to make? Should I just take wine? *Trish JPA and Jewish Pastafarian* Thank you for the recipe! David and his wife no longer keep Kosher.

A: Unless you're CERTAIN that your friend doesn't keep kosher, it would be better to take wine. No matter how spotless your kitchen, it's unlikely to meet the qualifications for being a kosher kitchen, (the requirements have to do with more than simple cleanliness); a Jew who keeps strict kosher would not be permitted to eat items prepared in a non-kosher environment, no matter how clean. That said, as to recipes - there are probably as many recipes out there as there are Jewish housewives :-) Check out this one: Honey Cake for Rosh Hashannah 3 1/2 cups sifted all-purpose flour 1/4 teaspoon salt 1 1/2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 1/2 teaspoons ground allspice 4 eggs 3/4 cup white sugar 4 tablespoons vegetable oil 2 cups honey 1/2 cup strong brewed coffee 1/2 cup almonds 1/2 cup raisins 1 1/2 cups honey 2 tablespoons lemon juice 1/2 cup water 1/2 teaspoon lemon zest 2 ounces slivered almonds for topping DIRECTIONS 1)Preheat oven to 325 degrees F (165 degrees C). 2) Sift together the flour, salt, baking powder, baking soda, cinnamon and allspice. In a separate bowl, beat the eggs, gradually adding the sugar. Beat until thick and light in color, about 5 minutes. Beat in the oil, honey and coffee. Stir flour mixture into egg mixture. Chop the almonds coarsely and mix with raisins. Stir into batter. 3) Oil the two pans and line the bottom with waxed paper. Oil again. Fill each pan with batter to within 1 - 1 1/4 inches from the top. Bake for 65 to 75 minutes until cake tests done. Do not overbake. Let cool 10 minutes and remove from pan. 4) To Make Glaze: Boil together 1 1/2 cups honey, lemon juice, lemon zest and water. When glaze reaches a thick consistency, remove from heat and drizzle over cake. Sprinkle with almond slivers.

Ramadan: I made Ma'moul today? by Rume Q: If you are not familiar with Ma'moul, it's a date filled (sometimes it's substituted with a nut mixture, or figs) cookie eaten in the Middle East. This is more commonly consumed during Ramadan for Muslims, Easter for Christians, and Channukah, Purim and Rosh Hashanah among Jewish Arabs. I tried for the first time today, I made up my own recipe for it since I don't have one and I don't like searching online. I used: White flour - 2 C Farina (semolina) - 1 C Sugar - 1/3 C Salt - 1/4 tsp Baking Powder - 1/2 tsp Butter - 1 C Water - 1/2 C Orange Blossom Water - 1 1/2 tbsp Rose Water - 1 1/2 tbsp And of course the filling was made of dates and butter, cooked on medium heat. So, they came out looking great, I even used the wooden spoons for shaping them. And they tasted good. The problem? It came out a little dry. I don't want to add more butter, that means more fat and it would taste too buttery. I was skeptical about adding water because it would be slightly gooey, cook less quickly, and taste more like a biscuit. Ending up with the best Ma'moul will take lots of practice and experimenting. I was thinking reduce the amount of semolina and add more flour instead? I did a 2:1 ratio, 2 cups flour and 1 cup semolina. Semolina has a coarse and slightly sand like texture and helps with allowing the dough to crumble and separates the flour to get it from baking like brick. Should I: Add water? Reduce amount of semolina? Other? I know this is the Ramadan section, but someone has got to know what I'm talking about. You know how you can never get homemade things to end up like store bought products? That's what my problem is now. I want it to be exactly like these (my favorite): http://market.treasureshidden.com/images/702617.jpg Probably is never going to happen. God forbid it has something to do with more chemicals, I wouldn't know where to get them! I want to make a few dozens by next week for the Masjid. We'll see how it goes. I have seven days to experiment. Any suggestions? I would like personal ones, not from the internet, thanks! Wow, some answers people. It was a question, not a suggestion =) I love skiing, do you? No problem sister. It is Ramadan! Remember it comes out a little dry, not that noticeable but I know it can be better with some work. Take care! Dawn: I eat it all the time but I never made it. I was too lazy to look it up online so I made it up. That's a good suggestion! I didn't think about oil, I was thinking maybe shortening instead of butter, but sesame oil sounds better, and it'll get some flavor out of it as well. Thanks!

A: well if you want it to be more healthy, do as my mom does, she uses sesame oil instead of butter, it gives the same result soft ma'mool and same flavor, btw it is originally an Arabic sweet, how do you know about it?

i want to make a honey cake? by J Silver Q: i don't like coffee and i don't really like chocolate cakes, no fruits added since i don't have time to go to the grocery store this is for rosh hashanah actually I'm not in love with honey but in a cake it must be good any recipes? maybe with brown sugar or yellow cake or something

A: yield: Makes 8 to 10 servings Honey cake is often served during Rosh Hashanah because honey symbolizes wishes for "sweet" things to come. The cake becomes moister and its flavors... Ingredients 1 3/4 cups all-purpose flour 1 teaspoon cinnamon 3/4 teaspoon baking soda 3/4 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon ground ginger 1 cup honey (preferably buckwheat) 2/3 cup vegetable oil 1/2 cup freshly brewed strong coffee, cooled 2 large eggs 1/4 cup packed brown sugar 2 tablespoons whiskey or bourbon Special equipment: a 9- by 5- by 3-inch loaf pan print a shopping list for this recipe PreparationPut oven rack in middle position and preheat to 350°F. Oil loaf pan well and dust with flour, knocking out excess. Whisk together flour, cinnamon, baking soda, salt, baking powder, and ginger in a small bowl. Whisk together honey, oil, and coffee in another bowl until well combined. Beat together eggs and brown sugar in a large bowl with an electric mixer at high speed 3 minutes. Reduce speed to low, then add honey mixture and whiskey and mix until blended, about 1 minute. Add flour mixture and mix until just combined. Finish mixing batter with a rubber spatula, scraping bottom of bowl. Pour batter into loaf pan (batter will be thin) and bake 30 minutes. Cover top loosely with foil and continue to bake until cake begins to pull away from sides of pan and a wooden pick or skewer inserted in center comes out clean, about 30 minutes more. Cool on a rack 1 hour. Run a knife around side of cake, then invert rack over pan and invert cake onto rack. Turn cake right side up and cool completely

What can I do with a pomegranate? by blueprairie Q: Other than eating it out of hand, that is. I was given one at a Rosh Hashanah celebration and I'm wondering if there are any recipes that use them. I like Middle Eastern and Indian food, does anyone out there have any ideas?

A: I've have it in fruit salads and with an endive and pomegranate salad too. You can make a sauce with it and drizzle over your Thanksgiving Turkey. Good luck - they are yummy and healthy!

Does anyone have a recipe for fried cucumbers with honey? Possible origin: Jewish, Lithuanian, Rosh Hashanah? by SlothMom in Slothburgh Q:

A: From: http://www.cooks.com/rec/doc/0,1850,147183-255195,00.html Beat 1 egg. Add 1 cup milk. Peel and slice 2 or 3 cucumbers. Dip in about 2 cups cracker crumbs. Lay out to dry a little, then dip in egg and milk mixture and then again in cracker crumbs and fry. Sprinkle with salt to taste. Serve honey on the side.

Does anyone have a recipe to make apples with honey for Rosh Hashanah? by amanda(: Q: Thanks in advance

A: I'm not sure what you mean. For Rosh Hashanah, you literally just serve a bowl of honey with slices of apples (dip the apples in the honey). Are you looking for a special cake recipe for Rosh Hashanah...like this honey apple cake?: Honey Apple Cake by Norene Gilletz This moist and delicious cake combines apples and honey, two traditional foods that represent good wishes for a sweet and healthy New Year! Use a large (14 cup) processor to make this cake (see note). 3 1/4 cups flour 2 tsp. baking powder 1 tsp. baking soda 2 tsp. ground cinnamon 1/4 tsp. ground ginger 2 medium apples, peeled and cut in chunks 3 eggs plus 2 egg whites (or 4 eggs) 1 cup sugar 1/2 cup canola oil 1 cup liquid honey 3/4 cup cold tea 1/4 cup brandy Preheat oven to 325°F. Steel Blade: Process flour, baking powder, baking soda, cinnamon and ginger for 10 seconds, until blended. Transfer to large mixing bowl. Process apples until finely minced, 8 to 10 seconds. Measure 1 cup firmly packed and set aside. Process eggs and egg whites, sugar, oil and honey for 2 to 3 minutes, until light. Do not insert pusher in feed tube. Add dry ingredients to batter alternately with tea and brandy. Process with quick on/off pulses, just until blended. Do not over-process. Add apples and process with quick on/off pulses, just until mixed. Pour batter into sprayed 12-cup fluted tube pan (Bundt pan). Bake for 1 hour and 10 minutes, until cake tests done. A wooden skewer inserted into the center should come out dry. If necessary, cover top of cake with foil to prevent over-browning. Let cake cool in pan for 20 minutes. Carefully loosen with a flexible spatula; invert cake onto a serving plate. Yield: 15 servings. Freezes well. Note: If you don't have a large processor, add beaten egg mixture to dry ingredients in mixing bowl alternately with tea and brandy. Mix with a wooden spoon until blended, about 45 seconds. Stir in apples. Additional Comments: If you don't have brandy on hand, you can substitute orange juice or peach brandy. Apple juice can replace half of the tea for a delicious taste.

Do people in afghanistan celebrate Rosh Rosh Hashanah, please help!? by Megan Marie Q: I have to do a report on afghanistan, but for extra credit, we can make a recipe from our country that were doing the report on (afghanistan) So i was wondering if they have Rosh Hashanah or is it Yom Kippur , because i think when they celabrate, they eat apples with carmel. Please help! thanks!

A: Usually, it's Apples and Honey. And if there ARE Jewish people there, you can BET they celebrate the Holidays. You don't eat on Yom Kippur, though there are some traditional foods for the Breaking of the Fast. There may be something that would be traditional there. Not knowing for sure...I would say that whatever is traditional in the groups that live there probably take on some traditions of the region...so, if apples and honey are readily available, they probably eat that...the meal would take on a flavor that would be typical of the area...so, whatever foods are easy to find, they would likely incorporate.

Is it difficult to make a Honey Cake? I need one for a Rosh Hashanah dinner.? by he1ididog Q: My Publix was clueless about "Honey cakes" and the other Publix has them pre-prepared. I don't want to take a dried out cake to my friend's Rosh Hashanah dinner. What is a good recipe? It is hard to make? Should I just take wine?

A: http://allrecipes.com/Recipe/Honey-Cake-II/Detail.aspx

Why are Rosh Hashanah recipes largely non-dairy, but breaking fast after Yom Kippur many recipes are of dairy? by somanyquestions Q:

A: Dairy supposedly is easier to digest after fasting all day.

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