COMPILED BY AREA SYNAGOGUES
Fall ushers in the high holidays of Rosh Hashanah, the Jewish New Year 5778 and Yom Kippur known as the Day of Atonement when many Jews typically fast. But the Jewish New Year is a time of sweet holiday recipes featuring all the best of fall’s produce for families to eat together. Whether you are Jewish or not, these recipes are easy to make and are sure to delight the senses.
Classic Noodle Kugel
½ cup sugar
¾ stick butter
1 tsp. lemon juice
1 cup sour cream
1 cup whipped cottage cheese
2 cups apples, chopped
½ cup raisins (optional)
1 tsp. cinnamon
12 oz. wide egg noodles
Preheat oven to 350 degrees. Cook the noodles until tender according to package directions. Drain and set aside. In a large bowl, beat eggs, sugar, and lemon juice together. Stir in the cooked noodles and combine until noodles are thoroughly coated. Stir in remaining ingredients. Pour mixture into greased 11×7 inch baking pan. Bake until firm and golden on top, about 50 minutes.
Recipe courtesy of Temple Shaaray Tefila
Morah Mindy’s Chocolate Chip Applesauce Cake
2 cups flour
1 stick of margarine
1 cup sugar
1 tsp. cinnamon
2 tsp. baking soda
15 oz. applesauce
1 cup mini chocolate chips
Mix all these ingredients together and bake in a lightly greased square pan at 350 degrees for one hour.
Recipe courtesy of Mindy Citera, Director of Early Childhood Education at Bet Torah
4 tsp. butter, melted
¼ cup honey
¼ cup Saucy Susan or apricot jam
4 tbsp. Dijon mustard
2 cloves garlic, peeled and minced
2 tbsp. white wine
2 tbsp. soy sauce
12 chicken pieces (bone in)
In a large baking pan, mix together the first seven ingredients to prepare the marinade. Coat the chicken well; cover with foil or plastic wrap and refrigerate overnight. Preheat oven to 350 degrees. Turn the chicken pieces skin side up; baste with sauce, sprinkle with paprika, and bake 1½ hours, basting occasionally, until brown and cooked through.
Recipe courtesy of Congregation B’nai Yisrael
3½ cups all-purpose flour
1 tsp. baking powder
½ tsp. kosher salt
4 tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. ground allspice
1 cup vegetable oil
1 cup honey
1½ cups granulated sugar
½ cup brown sugar
3 large eggs at room temperature
1 tsp. vanilla extract
1 cup warm coffee or strong tea
½ cup fresh orange juice
¼ cup rye or whiskey
½ cup slivered or sliced almonds (optional)
Note: This recipe fits in three loaf pans, two 9-inch square or round cake pans, one 9 or 10 inch tube or bundt cake pan, or one 9 by 13 inch sheet cake.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee or tea, orange juice and rye or whiskey, if using. (If you measure your oil before the honey, it will be easier to get all of the honey out.)
Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.
Spoon batter into prepared pan(s). Sprinkle top of cake(s) evenly with almonds, if using. Place cake pan(s) on two baking sheets, stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top).
Bake until cake tests done, that is, it springs back when you gently touch the cake center. For angel and tube cake pans, this will take 60 to 75 minutes, loaf cakes, about 45 to 55 minutes. For sheet style cakes, baking time is 40 to 45 minutes.
Let cake stand 15 minutes before removing from pan.
Recipe courtesy of Temple Beth El and adapted from Smitten Kitchen