[September 26, 2011] Traditional Rosh Hashana elements align well with fall's warm flavors Tweet Sep 26, 2011 (McClatchy Newspapers - McClatchy-Tribune News Service via COMTEX) -- Rosh Hashana, the two-day celebration of the beginning of the Jewish year, takes place Sept. 28-30 this year. As a symbol of looking forward to a sweet year, celebrants will eat a piece of apple dipped in honey _ and enjoy a host of other lovely foods during this high holiday. But you don't need to be of the Jewish faith in order to enjoy Rosh Hashana's traditional foods, which happen to be a particular delight during the fall. As we say goodbye to long days and begin to enjoy the kitchen's warmth again, we naturally enjoy everything made with apples and time spent baking. Three options you'll enjoy creating with your family come from "Joy of Cooking" by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker, updated for the iconic book's 75th anniversary a few years ago. We envision lazy weekends spent making honey cake, served with spiced applesauce, to enjoy as an afternoon snack, as well as the beloved challah, a rich, braided bread that we like to slice and use for French toast at Sunday brunch. ___ HONEY CAKE: Makes 10 to 12 servings _1 { cups plus \ cup honey _1 cup coffee _} cup vegetable oil _2 teaspoons vanilla _3 } cups all-purpose flour _1 { teaspoons baking soda _1 teaspoon baking powder _2 teaspoons ground cinnamon _{ teaspoon ground ginger _} cup raisins _} cup chopped walnuts _3 large eggs _} cup sugar 1. Preheat the oven to 300 degrees. Grease a 13-by-9-inch glass baking pan. Combine 1 { cups honey, coffee, oil and vanilla in a medium saucepan and cook, stirring gently, over low heat until well blended. Remove from heat and set aside to cool. 2. Whisk together flour, baking soda, baking powder, cinnamon, ginger, raisins and walnuts thoroughly in a medium bowl. 3. Beat eggs and sugar in a large bowl on high speed until thick and pale yellow, 4 to 5 minutes. Beat the cooled honey mixture into the eggs. Add the dry ingredients and beat until well blended. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. As soon as the cake is removed from the oven, use a fork to prick holes all over the surface. 4. Heat \ cup honey to lukewarm in a small pan. Using a large spoon, pour and spread the honey over the surface of the cake. Let the cake cool completely in the pan on a rack before cutting. ___ SPICED APPLESAUCE: Makes 4 to 6 servings _3 pounds apples, such as McIntosh, Empire or Macoun _{ cup water _2 tablespoons lemon juice _1 3-inch cinnamon stick _1 2-inch piece fresh ginger, peeled and sliced _1 whole star anise _3 whole cloves _3 whole allspice berries _{ cup brown sugar _1 teaspoon vanilla extract 1. Peel, core and chop the apples. You should have about six cups. Combine the apples in a heavy-bottomed saucepan with water, lemon juice, cinnamon stick, ginger, anise, cloves and allspice. 2. Cover and simmer, stirring occasionally, until the apples are tender and falling apart, 20 to 30 minutes. 3. Stir in brown sugar and vanilla. Remove from the heat and puree in a food processor or blender. Serve with cake. ___ CHALLAH: Serves 8 to 10 (makes 1 braided loaf) _{ cup warm (105 to 115 degrees) water _1 package (2 { teaspoons) active dry yeast _3 cups bread flour _3 large eggs, lightly beaten _2 large yolks, lightly beaten _3 tablespoons vegetable oil _3 tablespoons sugar _1 \ teaspoons plus a pinch salt _2 to 3 tablespoons cornmeal _1 tablespoon poppy or sesame seeds (optional) 1. Combine water and dry yeast in a large bowl or the bowl of a heavy-duty mixer and let stand until the yeast is dissolved, about 5 minutes. Add { cup bread flour, 2 eggs, yolks, oil, sugar and 1 \ teaspoons salt. Mix by hand or on low speed until thoroughly blended. Gradually stir in remaining 2 { cups bread flour. Knead for about 8 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic and no longer sticks to your hands or the bowl. Transfer the dough to an oiled bowl and turn it once to coat with oil. Cover with plastic wrap or a clean cloth and let rise in a warm place (75 to 85 degrees) until doubled in bulk, 1 to 1 { hours. 2. Punch down the dough, knead briefly and return to the bowl. Refrigerate, covered, until it has nearly doubled in volume (a three-quarters rise is sufficient), 2 to 4 hours. The dough is now ready to be shaped. 3. Divide the dough into three pieces. On an unfloured work surface, roll into balls. Let rest, loosely covered with plastic wrap, for 10 minutes. 4. Grease a baking sheet and sprinkle with cornmeal. 5. Roll each ball into a 13- to 14-inch-long rope, about 1 { inches thick and slightly tapered at the ends. Dust the ropes with flour, so they will be more distinctly separated when baked. Place the ropes side by side and pinch the top ends together. Braid the entire length of dough strands until you reach the other ends. Tuck both ends of the braid underneath the loaf and set it on the baking sheet. 6. Whisk together the remaining egg and pinch of salt and brush over the top of the loaf. Reserve the remaining egg wash. Loosely cover the braid with lightly oiled plastic wrap and let rise in a warm place until not quite doubled, about 45 minutes. 7. Preheat oven to 375 degrees. Brush the loaf again with egg wash. If desired, sprinkle with poppy or sesame seeds. 8. Bake until the crust is golden brown and the bottom of the loaf sounds hollow when tapped, 30 to 35 minutes. Let cool completely on a rack. ___ (c)2011 the Fort Worth Star-Telegram Visit the Fort Worth Star-Telegram at www.star-telegram.com Distributed by MCT Information Services [ Back To TMCnet.com's Homepage ]