Photos by: Reuven and Tamar Ansh
Even those people who do not normally make challah all year long usually do find that they want homemade challahs for Rosh Hashana. Round challahs are most traditionally used for this time of year, as a reminder of the cycle of life. Many people also have the custom to serve sweetened foods as a harbinger to usher in a sweet ad delectable judgement and challah is no exception to this custom! For this reason, Rosh HaShanah challahs are often sweeter than those served the rest of the year. Some add more sugar, others add raisins, still others do both. I enjoy adding all this to my challahs, but with a twist: after they are egg-glazed and ready to be baked, I sprinkle each with a mixture of cinnamon and sugar. The smell they emit while baking is absolutely heavenly and the taste is out of this world. Truly a holiday treat!
Makes: 5 large loaves or about 20-25 small individual sized rolls
Remember, that if you have a small family or don’t want to use so much challah at once, either halve the recipe or freeze the extra challah.
2 ounces/50 gram cube of fresh yeast or 2 Tablespoons of dry yeast
3-4 cups very warm water, divided
¾ cup canola oil
¾ cup sugar, divided
1½ T. salt
17 cups freshly sifted flour (2.3 kilos of flour/just about 5 lbs. of flour)
1 more egg for glazing
seeds for sprinkling, optional
Honey Raisin Applesauce Cake
Yields: 9×13 size cake or 2 loaf pans
1/2 cup oil
1 & 3/4 cups sugar
1 large egg
1 cup applesauce
1/2 cup honey
2 & 1/2 cups flour
1/2 teaspoons allspice
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 cup water or orange juice
1/2 cup yellow raisins + 1 Tablespoon additional flour
Now that we’ve covered our holiday bases with both round challahs and a nice honey based cake, let’s go on to some foods for the meals. This next one is simple to prepare and is based on one of the simanim we eat for Rosh Hashana, leeks (karti).
2 large onions, diced
2 leeks, cleaned well, diced
2 cloves garlic, diced
2 ribs of celery, diced
3 Tablespoons olive oil
2 teaspoons salt
1/4 teaspoon pepper
1 cup breadcrumbs or matzo meal
1 cup flour
2 Tablespoons additional oil
Heat a large frying pan sprayed with cooking spray or a bit more oil. Form small patties and fry until golden and crispy on both sides. Stand them up, in a row, in a loaf pan and cover until ready to serve.
And here is one more sweet and tasty item for your Rosh Hashana table
Stewed Red Cabbage & Raisin Salad
Serves 6 -8
1 large head red cabbage, shredded
1/2 head of a small green cabbage, shredded
1/4 cup water
2 large onions, diced
2 large green apples, chopped
2 Tablespoons oil
1/2 cup dark raisins
1 Tablespoon dark brown sugar
1 Tablespoon lemon juice *
Saute the onions in the oil for 5-8 minutes. Add in the apples during the last 3 minutes and toss to ensure that they will not burn. Add the cabbage back into the pot, together with the raisins, sugar and lemon juice. Mix it well, Cover the pot and let it simmer on a low heat for 30 minutes. Serves well hot or cold.
Kesiva v’Chasima Tova to all and may everyone be inscribed for a happy and sweet New Year.
Tamar Anshis an author, freelance recipe developer and food columnist. Her articles have appeared in Jewish publications worldwide. Her bestselling books include A Taste of Challah (Feldheim Publishers), Let’s Say Amen (Feldheim Publishers) and Splitting the Sea (Targum Press). Her latest cookbook, A Taste of Tradition: Pesach – Anything’s Possible! Over 350 non-gebrochts, gluten-free, and wheat-free recipes, offers over 350 luscious, Gluten free no-fail recipes designed for Pesach and all year ’round (Targum Press). Tamar’s new one day home course “Tasting the Bounty of Israel” is now available to groups visiting Jerusalem. Contact her via her website www.TamarAnsh.com.
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