Rosh Hashana meals traditionally include apples and honey, so I tried to include these ingredients often!
First and foremost: The Challah!
I have tried many recipes and I like this one the best! It is mostly borrowed from Cooking Jewish cookbook.
Makes 1 Loaf
3 1/2 Cups Bread Flour
1/2 Cup Warm Water
2 Packages Active Dry Yeast
1 Tsp + 1/4 Cup Sugar
2 Eggs (room temp)
1/4 Cup Vegetable Oil
1 1/2 Tsp Salt
1 Tbsp Honey
1/2 Cup Raisins
In a small bowl, mix together the warm water, yeast and teaspoon of sugar. I use a fork almost like a whisk to ensure all the yeast and sugar dissolve into the water. It should have some bubbles. Set aside.
In a mixing bowl, place the bread flour and make a well in the middle. Place the eggs, oil, sugar and salt in the well. Using a dough hook mix on low speed. Add the yeast mixture. Once incorporated add the honey and mix on medium speed until a smooth ball forms around the hook.
Grease a large bowl with oil or nonstick cooking spray and place the ball of dough in. Roll it over once to cover it in grease. Place a dishcloth over the bowl and place somewhere warm to rise for an hour or two until doubled in size.
When doubled (or close enough) punch down the dough in the bowl and sprinkle in the raisins. Knead the raisins into the dough. Roll the dough into a single rope, as long as you can get it, and then roll the dough starting at one end to create a spiral. Tuck the end under to keep the pretty spiral shape.
Place dough on a baking sheet and cover with a cloth again and let rise for another hour or so. I let mine rise in the oven and after an hour I simply turn the oven on (after removing the dishcloth of course). Bake challah at 375 degrees for about 25 minutes until golden brown. Let cool on a wire rack.
Applesauce
1 3lb bag of Gala Apples, peeled and cored
1/2 Cup Water
1/3 Cup Brown Sugar
1/2 Tsp Pumpkin Pie Spice
Place the apples and water in a slow cooker. Cook on low for about 4 hours until apples are nice and mushy. Add the sugar and spice and mash with a potato masher. Serve warm or prepare ahead of time to allow cooling time in the fridge. It tastes great both ways!
Balsamic Glazed Onions
These onions are now requested all the time! Lucky for me they are so easy!
4 or 5 Medium Onions (I always use yellow)
1 1/2 Tbsps Olive Oil
1/3 Cup Balsamic Vinegar
2 Tsp Sugar
1 Tbsp Soy Sauce (I use low sodium)
Black Pepper
Peel and quarter the onions and place in a baking dish. In a bowl, mix together the remaining ingredients except the black pepper. Stir with a fork until the sugar dissolves and pour the mixture over the onions. Sprinkle the onions with some black pepper and stir to mix. If time allows, let the onions marinate for about 30 minutes before baking. If you don't have 30 minutes extra, they will still taste great!
Bake at 425 for a good 30 to 40 minutes until the onions are coated with the yummy balsamic reduction.
Honey Cookies
Forget honey cake, these cookies are so much better! Crisp on the outside and chewy and delicious on the inside. I make a double batch every year!
Makes 20-25 Cookies
2/3 Cup Vegetable Oil
1 Cup Sugar
1/4 Cup Honey
1 Egg
1 Tsp Vanilla
2 Cups Flour
2 Tsps Baking Soda
1/2 Tsp Salt
Turbinado Sugar
In a mixing bowl, beat together all the wet ingredients on medium speed until blended. Lower speed and slowly add flour, baking soda, and salt until just mixed. Scrape down sides of the bowl and place in fridge for 20-30 minutes to chill.
Roll dough into 1 1/2" balls and roll in Turbinado sugar. Place on cookie sheet spacing the cookies 2" apart (they will flatten and spread). Bake in a preheated 350 degree oven for 7-9 minutes. Cool on the baking sheet for 1 minute and then move to a wire rack to cool completely.
No comments:
Post a Comment