Doesn’t it seem like you were just planning your Labor Day grilling menu, and now here we are planning for the High Holidays!? If you’re finding yourself scrambling to put together your meals, or maybe you just want some new recipes ideas, we’ve made the planning for this year easy with two different mix-and-match Rosh Hashanah dinner menus.
Happy cooking and l’shanah tovah!
MENU 1 – TRADITION!
MENU 2 – JEWISH WITH A TWIST
1/4 cup plus 1 Tbsp sugar
1 tsp ground cinnamon
1/4 cup honey
1/2 cup vegetable oil
2 teaspoons lemon rind (fresh or dried)
1 1/2 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 Tbsp lemon juice
2 Tbsp water
2 large apples (preferably Golden Delicious or Gala), peeled, cored and sliced paper thin
Pre-heat oven to 350 degrees. Lightly grease a tube pan (like you
would use for an angelfood cake), then flour the pan slightly. Mix 1
tablespoon sugar with the cinnamon in a small bowl and set aside.
Beat eggs with 3/4 cup sugar in a large bowl with an electric
mixture on medium speed. Add honey, oil, and lemon rind and beat to
blend. In a separate bowl, sift flour, baking powder, baking soda and
salt. Add about half the flour mixture to egg batter and blend
together at low speed. Add in lemon juice and water to batter.
Slowly blend in remaining flour mixture and blend on low speed.
Spoon 1/4 of the batter into the tube pan and spread evenly.
Layer 1/3 of the apple slices on top of the batter and sprinkle with
the cinnamon sugar mixture. Continue with batter/apple/cinnamon sugar
batter until you finish with a layer of batter. Don't worry if the
top layer of apples isn't completely covered.
Bake 40-45 minutes or until a toothpick inserted into the cake
comes out clean. Cool the cake in the pan, and once cooled, pop the
pan bottom up and gently transfer to serving plate.
Serve at room temperature and enjoy!