Abbie Nagler Sender is the owner of BAKED by abbie, a licensed, Beachwood, Ohio-based, home-bakery offering customized baked goods with a Jewish twist. For more information, visit her website BAKEDbyabbie.com and like her Facebook business page BAKEDbyabbieCLE.
Brittany Fishman Pais’ recipe from the Sept. 22, 2014, edition of the online blog The Nosher is a festive cocktail to serve family and friends as they arrive for your holiday meal. Affectionately called the “Jew Year’s Eve Punch,” this sweet concoction will surely help you usher in a “smooth and joyful” year.
Carrot dishes are commonly served for Rosh Hashanah because when cooked and sliced into circles, the carrots resemble coins in color and shape thereby signifying prosperity. For me, a kugel combining both apples and carrots is the perfect way to honor this custom. This is also from Joan Nathan’s “The Jewish Holiday Kitchen.”
While “Smitten Kitchen” cookbook author Deb Perelman does not suggest that her “Mom’s Apple Cake” (original blog date Sept. 30, 2008) be served on Rosh Hashanah, I think it’s one of the best desserts for the holiday, especially when you and your family may have picked the apples! As Deb notes, when the cake sits, it becomes deliciously pudding-like. If you are tired of honey cake, give this one a try.
A delicious way to conclude your Rosh Hashanah meal is with this classic, sweet, sticky and nutty Ashkenazic treat traditionally enjoyed during the High Holidays and other holidays, like Chanukah and Purim, or simchas (happy occasions such as weddings and brits). Recipe adapted from whatjewwannaeat.com