October brings more opportunities to celebrate the New Year with traditional fare. It amazes me that after so many years of teaching and writing about Jewish cooking, I learn something new while preparing each Scroll article. The bread recipe I am sharing this month is made in a way very much like my challah recipe that many MLC members have enjoyed over the years. The bollo is so delicious and delicately sweet that it’s the perfect way to break the Yom Kippur fast. In my research I read that in some parts of the Mediterranean world it is served in the living room as soon as people return from services. (I admit that in the past I have had some of my fruited challah in the car to sustain me on the way home; now I am looking forward to a new treat!)
We have almost until the end of September to prepare for Rosh Hashanah this year, although as Rabbi Taff always says, the holidays aren’t late—they are always on time! For this year’s celebratory meals I am sharing two dishes to serve before it’s time for dessert (both red, coincidentally) and a new twist on honeycake.
Beets are served around the world for the holiday because they are naturally sweet. In addition, the Hebrew word for beet, “silka” sounds like “siluk”, the word for “removal”—expressing hope that our adversaries will disappear in the year ahead. There’s no question about why honey is a favored ingredient for High Holiday meals and for dipping apples and yom tov challah.
This year Rosh Hashanah, Yom Kippur and the beginning of Sukkot all fall within the month of September. As usual both Ashkenazi and Sephardic traditions provide delicious dishes to help us celebrate and highlight the reasons for doing so. Here’s wishing everyone a sweet and happy New Year filled with many reasons to celebrate!
Tradition is always a major factor in the celebration of holidays, with the food we prepare being no different from any other holiday elements. This month I am sharing two recipes that have gotten a lot of use among members of our family.
Brisket is a favorite for the High Holidays as well as for Pesach and Hanukkah. Being able to prepare it ahead is a boon for Jewish hosts and hostesses who want to serve a delicious special meal and still enjoy time with guests.
During the summer I discovered that the pear cake, a wonderful finale for a meat meal, was the perfect dessert for a young cousin who has severe allergies to dairy products. After having seconds when I served it for dinner, he asked for more at breakfast the next morning! It’s really a great year-round treat since pears are always available. This treat, too can be made well ahead of the time it is served.
This year September encompasses all the major fall Jewish holidays and my recipe for this month would be a good choice for any of them—except Yom Kippur, of course! Serve this unique honey cake for Rosh Hashanah or to break the fast. It’s a great choice for Sukkot, as it also celebrates the fall apple harvest and will keep well for meals over several days of the holiday. In fact, you really don’t need a holiday to justify making this dessert; it’s fun to prepare and would turn any Jewish meal or snack into a celebration! I think that the cake could be made ahead and frozen, but my Scroll deadline did not allow time for me to verify this.
In Search of the Perfect Recipe For…Honey, Sweets, and Holiday Treats with Evie Lieb
Wednesday, August 21, 7: 00 pm
The KOH Library and Cultural Center is honored to showcase the eye catching and distinctive artwork of painter Michael Mulcahy. Michael grew up in southern California and the Midwest. After receiving a literature degree at Occidental College, he lived in Ireland and the San Francisco Bay Area. His work is held in several private collections nationwide.