Tag Archives: Jewish New Year

Rosh Hashanah Recipe: Saffron and Honey Cake

honey-cake

Chef Renee Marton offers up this honey cake enriched with saffron for the Jewish New Year.

SAFFRON AND HONEY CAKE
From the land of milk and honey…

I contributed this recipe to a book called The Good Book Cookbook- Recipes from Biblical Times, by Goodman, Marcus and Woolhandler, (Dodd, Mead,  1986). I’ve re-written the recipe to reflect modern usage.

EQUIPMENT

3 lightly oiled 8 ½ by 4 ½ inch loaf pans—pre-heat oven to 350 degrees F.

INGREDIENTS

1 ¾ cups whole wheat pastry flour
1 ¾ cups blanched almonds, finely ground
6 eggs, separated
1 cup milk- warmed
1 cup honey
Zest of one orange, finely chopped
½ teaspoon baking soda
large pinch saffron threads
Pinch salt

METHOD

Measure out all ingredients so they are ready to use.

Soak saffron in warm milk for one hour; then add honey and orange zest.

In large bowl, beat the egg yolks with an electric beater until they form a ribbon.

In another bowl, beat egg whites with a pinch of salt until almost stiff. Refrigerate until right before you need them.

Combine flour and almonds in a large bowl—this will be the bowl into which the other ingredients are added. At this point, add baking soda to saffron milk/honey mixture.

Alternating between the saffron milk mixture and the egg yolks, beat small amounts of each into the almond flour mixture. After they are added, stir in ¼ of the whipped egg whites to loosen up the batter. Then delicately fold in the rest of the egg whites until just blended. Do not overmix.

Divide the batter evenly among the three pans. Bake for 40 to 45 minutes. Insert a toothpick into the center of the cake to see if it is “done”—it should come out clean.

Remove cakes from oven, place on a rack and cool the cakes for 30 minutes. Run a knife around the edges to loosen and gently flip the cakes out of the pan. Turn them right side up and cool completely. Wrap in plastic wrap and do not refrigerate unless you expect to keep them for more than a few days.

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Upper West Side: A Rosh Hashanah Cooking Lesson from the JCC

Looking for Rosh Hashanah cooking ideas? Check out this “Today” show video featuring Julie Negrin, director of the NewYork JCC culinary program. Negrin teaches Al Roker how to make challah for the Jewish New Year.

What’s challah taste like?  Just ask “Today” anchor Ann Curry.

“It tastes just like brioche, doesn’t it, really?”

Hmmm.

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Upper West Side: Zabar’s Jumps the High Holidays Gun

Photo: via Flickr, rachel is coconut&lime

Photo: via Flickr, rachel is coconut&lime

Who can think of shtetl food like brisket and stuffed cabage when it’s 110 degrees in the shade?  But for Zabar’s, the venerable Jewish food emporium on Broadway, it’s apparently not too early to begin urging you to plan your New Year’s or Yom Kippur Break Fast menu.  So if cooking is not your thing on the High Holidays, check out their offerings.

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Recipe: Teddie’s Apple Cake for Rosh Hashanah or Any Time

Photo by By jensteele via Flickr.

One of the great desserts of all times, Teddie’s Apple Cake is perfect for the High Holidays, and especially for Rosh Hashanah. In fact, you’ll love this cake even if you’re not Jewish. It’s moist and filled with nuts, apples and raisins. Perfect with a cup of tea or for Sunday brunch.

Click here for the the recipe, which first apeared in the New York Times in 1973. If you don’t like things too sweet, cut the sugar to 1 cup. The raisins and apples add a dose of natural sweeteners so two cups of sugar is overkill.

Who’s Teddie? No one knows, but you’ll quickly gobble up this mystery baker’s creation.

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