Two sweet Rosh ha Shannah recipes
The two-day (one day if in Israel or if following the Reform ritual) Jewish Biblical Festival of Rosh ha Shannah (Lev. 23:23-25), also known as the Jewish New Year, begins at sunset on this Wednesday (September 12) and commemorates the anniversary of the creation of the world, and more specifically the day on which G-d created Man, G-d’s final and most precious creation; and, of G-d as judge, dispensing mercy or justice to those who do or do not repent their sins.
The shofar (ram’s horn) is blown, sounding the alarm that it is the time for introspection, asking for forgiveness, giving forgiveness, resolving to do better, remembering G-d is our King and Judge.
The custom is to eat sweet foods on Rosh ha Shannah as a symbol of the wish for a sweet year. In Biblical times, honey was the sweetener and represented good living and wealth. The Land of Israel is often called the land of milk and honey in the Bible.
Following my name are two sweet Rosh ha Shannah recipes that, of course, use honey: Sweet New Year Brisket and Honey Cake.
L’Shannah Tovah* & Happy 5768,
Walter Greenspan
Great Falls, MT
* L’Shannah Tovah (li-SHAH-nuh TOH-vuh; li-shah-NAH toh-VAH)
Hebrew. Lit. for a good year. The common greeting during Rosh ha Shannah and the Days of Awe. This is a shortening of “L’Shannah tovah tikatev v’taihatem” (or, to women, “L’Shannah tovah tikatevi v’taihatemi”), which means, “May you be inscribed and sealed for a good year.” This year, Rosh ha Shannah begins at sunset on Wednesday, September 12 on the civil calendar.
Sweet New Year Brisket recipe
The following recipe for Sweet New Year Brisket was obtained at judaism.about.com :
5 to 7 lb. brisket, washed and drained
1/2 cup vegetable oil
1/4 to 1/2 cup Coca-Cola™
1/2 cup dry red wine
1/4 cup honey
4 to 5 Tbsp. ketchup
1 onion
1/2 tsp. mustard powder
1/2 tsp. paprika
1. Place washed and drained brisket in covered container large enough to hold brisket in refrigerator.
2. Blend all remaining ingredients in food processor and pour over the brisket.
3. Cover and marinate in the refrigerator overnight.
4. Cook at 350 degrees Fahrenheit, loosely covered with aluminum foil, until done, approximately 4 to 5 hours.
5. When cool, pour the gravy into a saucepan.
6. Add 1 Tbsp. flour to the gravy and cook until thickens.
7. Pour this gravy over sliced meat when serving.
Honey Cake recipe
The following recipe for Honey Cake is by Esther Shaw, a one-time resident of Helena, Montana, and is from “The MAJCO COOKBOOK, VOLUME II”, published by the Montana Association of Jewish Communities (1999):
3 cups flour, sifted
1/2 tsp. salt
1 tsp. baking soda
1/4 tsp. ground cloves
1 tsp. cinnamon
1/2 tsp. nutmeg
2 cups honey
1-1/2 cups orange juice
2 eggs, well beaten
1/2 cup raisins
1/2 cup walnuts, chopped
1/2 cup dried apricots, cut
1/4 cup slivered almonds
1. Preheat oven to 350 degrees.
2. In a large bowl, mix together all the dry ingredients. Set aside.
3. In another bowl mix together the honey, orange juice, eggs, raisins, walnuts, and dried fruit, reserving the almonds for a topping.
4. Add orange juice/honey mixture to the flour. Mix well.
5. Grease two (9 X 5-inch) loaf pans.
6. Divide the batter evenly between the two pans.
7. Sprinkle almonds on top of batter.
8. Reduce the oven to 325 degrees and bake cakes for one hour.
9. Cool the cakes on rack.
Yield: 14 servings
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