I never thought of the traditional Southern dishes eaten for luck at the New Year as particularly Jewish– certainly not “Jewish-traditionally” speaking, since the greens and black-eyed peas often have big ol’ pieces of pig floating around.
So I was surprised to recently learn in a Serious Eats article that the origin stories behind these lucky foods are pretty diverse… and there are even Talmudic connections to the black-eyed peas. The fortune-fused dish may be Sephardic as well as Southern, African, marinated in more lore and cultural-cooking-connections than we would have guessed.
This year, I let New Year’s Day get by me without being home long enough to cook up any of the traditional luck-bringing dishes I’ve made in years past. Now that I know a little bit more about them, I think I’ll make some of those lucky peas… and just chalk it up to ringing the New Year in on “Jewish time.”
In case you want to do the same, try your luck with this this vegetarian/kosher-friendly recipe for delicious black eyed peas. Happy New Year, y’all!
Happy 2015! This year starts on a Thursday, which means the first Shabbat of 2015 is only a day away! Start the new year off on a sweet note with our Sweet Potato Challah recipe. It sets just the right tone for a year of sweet Sabbaths.
1 package (7g) yeast
2/3 c. warm water
1 tsp. ground cinnamon
½ tsps. ground cardamom
3¾ c. unbleached white flour (substitute up to 1¾ c. whole wheat flour)
1/3 c. sugar
½ c. mashed sweet potato
¼ c. canola oil
2 eggs (1 is for glaze)
1½ tsps. salt
½ tbsp. honey
Sprinkle yeast into small bowl and pour in warm water. Let stand for 10 min; stir to dissolve.
Mix flour, ½ tsp. cinnamon, & cardamom in large bowl.
Make a well in the center, pour in yeast/water mixture.
In a separate bowl, whisk together sugar, sweet potato, oil, egg, & salt. Add to the flour mixture. Combine thoroughly.
Turn dough out on lightly floured surface. Knead for 5- 10 minutes until dough is pliable. Let dough rest 2-3 minutes; lightly oil bowl, place dough in bowl, cover with towel.
Let dough rise until it has tripled in size (2- 3 hours).
Punch down dough, knead; cut into 2 equal pieces. Cut the 2 pieces into 3 equal pieces (6 total); braid two even loaves. Line baking sheets with foil or parchment paper.
In a small cup, mix 1/2 an egg with ½ tsp cinnamon and honey to make the glaze. Coat challot with the glaze.
Place loaves on sheets, cover, and let rise until doubled in size; remove cover and bake for 30 minutes at 375 degrees.
This post originally appeared on this site on September 14, 2012. We re-share it now with our wishes for a sweet year – L’shana tovah to all of y’all!
The “Apples & Honey (Bourbon)” Challah Bread Pudding recipe I devised a few years ago has become my Rosh Hashanah tradition: a Southern-and-Jewish recipe that celebrates the season, unites my tradition with my geography, and gives me an excuse to stock up on honey bourbon. (As an added bonus, I tend to get invited to more holiday parties, and my kitchen smells awesome.) Enjoy, and may your new year be healthy, happy, and even sweeter than this dessert!
Beth’s “Apples & Honey (Bourbon)” Challah Bread Pudding
The Bread Pudding – Ingredients
- Ten cups of challah* (approximately one big loaf), torn into chunks
- One (12 oz.) can of evaporated milk
- One cup milk
- One cup half-and-half
- Five eggs, beaten
- ½ cup granulated sugar
- ½ cup honey
- ½ cup butter
- One tsp. vanilla extract
- One tsp. cinnamon
- Two tsp. baking powder
- Dash of salt
- Two cups of chopped apples
The Sauce – Ingredients
- ½ cup sugar
- ½ cup light corn syrup
- ¼ cup butter
- ¼ cup honey bourbon
Step One: Prep the pudding
First, preheat oven to 350 degrees. Lightly grease a 9″x13″ baking dish. Place the challah chunks in a large mixing bowl. In a different bowl, mix together milk, evaporated milk, half and half, eggs, sugar, butter, vanilla, cinnamon, baking powder & salt. When thoroughly combined, pour mixture over challah chunks. Let it sit for about 10 minutes so the challah can absorb all the deliciousness. Then, add the apples, and spoon everything into the baking dish. Bake for approximately 35-45 minutes, until the bread pudding is a beautiful light golden color. Remove from oven and let cool 5 minutes before topping it with sauce.
Step Two: Simmer the sauce
While the bread pudding is cooling, make the sauce! Just combine sugar, corn syrup, and butter in a small saucepan over medium heat. Bring to a simmer; cook for about a minute, stirring it constantly. Remove from heat; stir in the honey bourbon.
Step Three: Serve it up
Immediately drizzle one tablespoon of sauce over each serving of bread pudding … l’shana tovah! (If you’re traveling with the dish, you can either bring the sauce and re-heat there, or go ahead and drizzle it over the whole bread pudding – it won’t be as gooey-and-fresh, but will coat the dish nicely and still be delicious when eaten.)
*Side note: sometimes I make apple challah to use as the challah loaf, in which case, I omit the two cups of apples from this recipe. Whatever is easiest for you – and leftover/almost-stale challah works great, since traditionally, bread pudding was used to moisten and make edible bread that was getting a little tough. Perfect, huh?