Sweets For The New Year

 One of the best traditions of Rosh Hashana is eating a sweet for a sweet new year. The holiday and the season lends itself to all sorts of delcious desserts.They're perfect for ending a meal or jsut having with tea or coffee.

Since this is also apple season think cakes with them as the main ingredient. The Sephardic Jews bake an apple ginger cake called tishpishti.It's a gluten free cake also made with almond and walnuts which also makes it perfect for Passover. Fuji apples are used as are cinnamon and nutmegs for a sweet spicy flavor.It's drizzled with a boozy apple jack (apple brandy) drenched syrup that also has lemon juuice, ginger and unsweeteened apple juice in it.Another cake celebrating the harvest is an apple one made with tart Granny Smith apples. Brown the sliced apples first in vegan butter or margarine along with lemon juice and two to three tablespoons of sugar. The cake batter consists of flour eggs, sugar ,baking powder canola oil and vanilla. The cooked apple slices are added to the batter and the whole mixture is baked in a springform pan for 350 degrees Farenheit for an hour . You could sprinkle demerara sugar (which can be bought at any British grocery shop) on top for crunch. For the kids  apple cupcakes are a fun idea. These have diced apples any kind and a cream cheese buttercream frosting. You can drizzle caramel on top but these are pretty good with just the frosting.

Honey plays an important part in Rosh Hashana baking.There are so many recipes regarding it. You could go with one that also has brown sugar for a deep brown color.Coffee and orange juice are added to counteract the sweetness. To match the orange-y flavor use orange blossom honey . You coulkd also sub in black tea if the coffee feels too strong tastewise. You could also use tea in a moist honey cake. again make it a s trong black one to really project its' flavor. Fresh honey can be used (whole Foods may carry this) along with such spices as nutmeg and cinnamon. large eggs are used to help the cake main tain their moistness. To make it fancier arrange almond slices on top before baking. This creates a pretty pattern on top.Honey cupcakes are also another good dessert. It's a fun and easy one that uses baking soda and baking powder to create light tender cakes. A buttercream icing may be too heavy here. Go with a whipped cream one that's an easy make.It's just whipping the cream with confectioner's sugar and a few drops of vanilla extra. Add a sprinkle of almond slivers for a more festive look.

Try something sweet for a sweet new year. It could be a cake or cupcakes  to celebrate. Use the flavors of the season to make tempting and tasty holiday desserts.

Couscous Simple Yet Exotic

Couscous brings to mind the colorful world of North Africa. It is also a tasty alternative to rice and potatoes. However some home cooks are afraid to try it because they feel it needs exotic ingredients or is fancy equipment .That's far from the truth.It's  a dish that anyone can make and the ingredient is a simple one.

Joan Nathan demystified this classic in yesterday's New York Times Dining section..All couscous is just semolina and a little water. The equipment is nothing fancy or even electric - just a steamer and a strainer.Just put the semolina in a large bowl  spray it with water.It's then mixed gently with your fingers until tiny clumps form and steamed for fifteen to twenty minutes.. That's it. You can add some olive oil and salt to smooth it and they are recommended for a better couscous. Ms.Nathan includes a recipe that calls for Bob's Red Mill semolina which can be bought anywhere.

Couscous is perfect for the upcoming holiday of Rosh Hashana which starts next weeks. Both Isreali and Moroccan Jews use it in holiday meals. The Israelis make it with lamb shanks and carmelized onions(again a recipe is included here)Like any North African couscous this also has dried fruit such as apricots, raisins figs and prunes. The Moroccan version involves a stew poured over it.It can also go well with grilled lamb shanks and fresh sliced plums and peaches for an American spin.

COuscous is an exotic fare however it's a simple dish to create. Serve it traditionally for the holiday or put an American spin on this side.It's a great way to vary any Rosh Hashana  or Labor Day.

Making A Hash Of It

hash is always a cold weather favorite. It;s also a good way of getting rid of leftover meat. Besides what breakfast wouldn't be complete without a side order of it? It also makes a good lunch and quick dinner too and it's a snap to make up.

Today's New York Times' Dining section celebrated this much made American classic. The article, written by Dining regular, Julia Moskin show not only recipes but also where to get the best made hash in the New York Metro area. Homemade hash is easy to make. It's usually leftover meat fried with potatoes and sweetened with caramelized onions. Technically you can use any leftover but corned beef or any kind of red meat or sausage is the best. Potatoes are usually cubed but you can add some mashed to give it body and binding. Traditional hash has two sunny side up eggs plopped down on it before it's served.

There are some variations. The corned beef is sometimes doubly spiced t give the hash zing. Instead of cooking it in the usual water some chefs cook theirs in oil ,leaving a beautifully browned hash. A Spanish version includes chorizo and some barely cooked eggs over french fries. Of course there is the famed red flannel hash cooked with beets - hence the name - and horseradish. Some use corned bread to soak up whatever juices the hash has (this seems the most tastiest). One chef serves it with a side of dandelion greens for a Southern spin on it . Another idea is just a small green side salad if it's a lunch or dinner hash.

Hash is a great dish any time of day.It's also an efficient way of getting rid of leftovers is tasty fashion. Best of all you can make it any way you prefer!

The Season For Rosh Hashana

There was an interesting article in the Times food section yesterday. It was about celebrating the upcoming holiday Rosh Hashana as it was celebrated in `1919. In some ways , the recipes haven't changed in ninety years.There are the still traditional ones that can be eaten today and are even considered comfort food. if anything Jewish holiday cooking has become more mainstream , being adopted by other religions and ethnic groups.

The article, written by Joan Nathan , tell about a recreation village in Strawberry Banke, outside of Portsmouth , New Hampshire. Other ethnic groups are represented such as the English who founded the area There were a small group of Eastern European Jews who also emigrated there, primarily for the farming. Many owned the local chicken farms which played an integral part in local cooking. The primary reenactor is Barbara Ann Paster who portrays ShHiva Shapiro, an actual towns person there. She makes of all the recipes that the Shapiro family have given her. there are homemade bow tie noodles, chicken stuffed with kashi and honey and poppy seed cake.The dishes wouldn't seem out of place in a Rosh Hashana table of 2009.

The recipes are easy to follow even though they are time consuming. there isa great recipe for crispy kale (a staple in Jewish gardens of the era) that is simple to make, Anothe is for chicken stuffed with kasha or buckwheat. it;s almost reminiscent of Julia's Child's chicken except chicken fat is used where Child used butter.The poppy seed cake is involved but not so time consuming to make as any other holiday cake.

There's not much difference between holiday foods of the early Twentieth Century and today.It just requires a love of tradition and adhering to religious laws. otherwise it;s the same meal that has been enjoyed by generation after generation