Rosh Hashanah | Taste Recipes https://www.tasteofhome.com/holidays-events/holidays/rosh-hashanah/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Wed, 13 Nov 2024 19:30:48 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Rosh Hashanah | Taste Recipes https://www.tasteofhome.com/holidays-events/holidays/rosh-hashanah/ 32 32 Duck with Brandy Bing Cherry Sauce https://www.tasteofhome.com/recipes/duck-with-brandy-bing-cherry-sauce/ Tue, 01 Nov 2022 10:27:53 +0000 https://www.tasteofhome.com/recipes/duck-with-brandy-bing-cherry-sauce/

Ingredients

  • 1/2 pound fresh dark sweet cherries, pitted and halved
  • 1/2 cup dry red wine
  • 4 duck breasts with skin (about 5 ounces each)
  • 1 teaspoon sea salt
  • 1/2 teaspoon coarsely ground pepper
  • 2 tablespoons Cognac
  • 1/4 cup cherry syrup
  • 1/2 teaspoon dried thyme
  • 2 ounces cherry brandy
  • 1 teaspoon cornstarch
  • 1/4 cup water
Text Ingredients

Directions

  1. Preheat oven to 350°. Place cherries and wine in a small bowl. Stir well; set aside.
  2. Pat duck breasts dry with paper towel; using a sharp knife, score fat to create a tight diamond pattern. Sprinkle both sides with salt and pepper. Place duck breasts, fat sides down, in a cold ovenproof skillet. Heat pan over medium-low heat. Cook, uncovered, until skin is browned, 7-8 minutes, pouring drippings from pan as needed. Save duck fat for another use. Turn duck, fat side up.
  3. Bake until meat reaches desired doneness (for medium, a thermometer should read 165°; well-done, 180°), 10-12 minutes.
  4. In a small saucepan, heat Cognac over low heat until vapors form on surface. Carefully ignite Cognac and slowly pour over duck breasts, coating evenly. Leaving skillet on the cooking surface, gently shake pan back and forth until flames are completely extinguished. Remove duck; keep warm. Skim fat from cooking juices.
  5. To same pan, add cherry syrup and thyme. Drain cherries, reserving fruit. Stir drained liquid into pan; bring to a boil. Cook until mixture is reduced by half, 3-5 minutes. Add cherry brandy and reserved cherries; cook 2 minutes longer. In a small bowl, mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes.
  6. If desired, remove skin from duck before slicing. Serve with cherry sauce.

Nutrition Facts

1 duck breast with 1/2 cup sauce: 494 calories, 25g fat (9g saturated fat), 74mg cholesterol, 539mg sodium, 24g carbohydrate (17g sugars, 1g fiber), 17g protein.

]]> Halva and Nutella Babka Buns https://www.tasteofhome.com/recipes/halva-and-nutella-babka-buns/ Fri, 10 Jun 2022 16:12:07 +0000 https://www.tasteofhome.com/recipes/halva-and-nutella-babka-buns/

Ingredients

  • 3-3/4 to 4-1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 tablespoon active dry yeast
  • 6 tablespoons butter, softened
  • 3/4 cup warm 2% milk (110° to 115°)
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons grated lemon zest
  • 2 large eggs, room temperature
  • 1 jar (13 ounces) Nutella
  • 6 ounces halva with pistachio, crumbled (about 1 cup)
  • 1/2 cup semisweet chocolate chips
  • GLAZE (optional):
  • 1/2 cup sugar
  • 1/2 cup water
  • 2 tablespoons butter
Text Ingredients

Directions

  1. In a large bowl, combine 1-1/2 cups flour, sugar, salt and yeast. Cut in butter until crumbly. Add milk, vanilla and lemon zest to dry ingredients; beat just until moistened. Add eggs; beat on medium for 2 minutes. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  2. Turn out dough onto a lightly floured surface; divide into 8 pieces. Roll each piece into a 10x5-in. rectangle about 1/8 in. thick. For each, spread Nutella to within 1/2 in. of edges, sprinkle with 2 tablespoons halva and 1 tablespoon chocolate chips, and roll up jelly-roll style, starting with a long side; pinch seam and ends to seal.
  3. Using a sharp knife, cut each roll lengthwise in half; carefully turn each half cut side up. Loosely twist strips around each other, keeping cut surfaces facing up; pinch ends together to seal. Repeat for remaining buns. Place cut side up on parchment-lined baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°.
  4. Bake until golden brown, 15-20 minutes. If desired, in a small saucepan, bring sugar and water to a boil; reduce heat and simmer until sugar is dissolved, 1-2 minutes. Remove from heat; add butter, stirring until melted. Brush over buns and serve buns warm.

Nutella Babka Buns Tips

What does brushing the sugar syrup on at the end do for the Nutella babka?

These buns look beautiful before glazing but adding that last touch makes these pastries fit for a spot in a bakery window. Not only goes the sugar syrup give a nice finish and added sweetness, but it also helps seal the buns so you can enjoy them longer.

How do you store Nutella babka?

Store these buns in a sealed container and eat within 2 or 3 days. Reheat them in the microwave for a warm, gooey treat. They also freeze well! Freeze in a single layer in airtight containers for up to 3 months. Here's how to store all your homemade baked goods.

Can you make these Nutella babka buns into traditionally shaped babka instead?

You can adapt this recipe to be a full loaf instead of buns. Try using our chocolate babka dough as the base, but swap in Nutella and halvah instead of the chocolate. Crazy about hazelnut? Try one of these Nutella recipes next.

—Maggie Knoebel, Taste Recipes Associate Recipe Editor/Tester

Nutrition Facts

1 bun: 748 calories, 34g fat (11g saturated fat), 72mg cholesterol, 196mg sodium, 102g carbohydrate (52g sugars, 5g fiber), 14g protein.

]]> Spinach and Feta Bourekas https://www.tasteofhome.com/recipes/spinach-and-feta-bourekas/ Thu, 10 Feb 2022 14:09:18 +0000 https://www.tasteofhome.com/recipes/spinach-and-feta-bourekas/

Ingredients

  • 1 tablespoon olive oil or avocado oil
  • 1 pound fresh spinach, trimmed
  • 1/2 cup chopped shallots
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1/2 cup crumbled feta cheese
  • 1/2 cup whole-milk ricotta cheese
  • 1 large egg, beaten
  • 1 tablespoon everything seasoning blend
Text Ingredients

Directions

  1. Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add spinach, shallots and garlic; cook and stir until spinach is wilted, 2-3 minutes. Remove from the heat; strain off any excess water. Stir in salt and pepper; set aside to cool to room temperature.
  2. On a lightly floured surface, unfold puff pastry. Cut each sheet into 4 squares. In a small bowl, combine feta and ricotta; stir in spinach mixture. Spoon cheese mixture diagonally over half of each square to within 1/2 in. of edges. Brush pastry edges with egg. Fold 1 corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Place on parchment-lined baking sheets. Brush remaining egg over pastries; sprinkle with seasoning blend. Bake until golden brown, 25-30 minutes.
Test Kitchen tips
  • Other fillings, such as potato and dill or ricotta and caramelized onion are delicious too!
  • These can be made ahead and frozen; pull them out and bake them fresh at a moments notice.

    • Nutrition Facts

    1 pastry: 383 calories, 21g fat (6g saturated fat), 22mg cholesterol, 635mg sodium, 39g carbohydrate (2g sugars, 6g fiber), 9g protein.

    ]]>         Do You Know These Symbolic Rosh Hashanah Foods? https://www.tasteofhome.com/article/your-guide-to-symbolic-rosh-hashanah-food/ Thu, 17 Sep 2020 05:00:00 +0000 https://toh.test.rda.net/article/your-guide-to-symbolic-rosh-hashanah-food/ These traditional Rosh Hashanah foods are rich in meaning and symbolism. How many of these stories did you know?

    The post Do You Know These Symbolic Rosh Hashanah Foods? appeared first on Taste Recipes.

    ]]>     For most of us, the start of a new year is the chance to go after our goals, dreams and ambitions on the best note possible. Rosh Hashanah, the Jewish New Year, is about doing that literally, with primarily sweet food served to usher in a sweet year of blessings and abundance. The foods on the table are richly symbolic and meaningful. Whether you’re hosting or attending a supper, check out our guide to Jewish foods for Rosh Hashanah. We have also curated a list of the best Jewish cookbooks so that you have recipes handy for holiday comfort foods, easy kosher meals, Israeli dishes and more!

    Apples and Honey

    Apples and honey are almost synonymous with Rosh Hashanah. One reason is practical: most varieties of apples are hardy in many climates, whether harsh or mild, so they could make appearances at meals no matter the season. There’s also a metaphorical aspect. Some fruit trees shade their produce with new leaves, but apple trees offer their fruit no such protection. Being different could make these trees vulnerable, yet they thrive regardless—a sentiment carried by the Jewish people.

    The tradition of dipping apples in honey dates back hundreds of years and was mentioned in the writings of Rabbi Jacob ben Asher, who codified Jewish law in the 1300s. Today, many tables will showcase apple honey cakes. (We also love these simple baked apples with honey.)

    Pomegranate

    The second night of Rosh Hashanah is time to enjoy the “new fruit,” or seasonal produce that hasn’t been tasted since the start of the season. The fruit symbolizes gratefulness for being alive and allowing us to taste all the delicious fruit the world has to offer.

    The most typical new fruit is the pomegranate for its biblical significance—the Land of Israel was known for its pomegranates, and it’s one of the “seven species” of Israel—and for its abundant seeds. It’s hoped that good deeds and actions will be just as copious! Learn the easiest way to deseed a pomegranate. Then sprinkle the seeds on this Rosh Hashanah green bean recipe.

    Challah

    Another of the most recognizable features of a Rosh Hashanah meal, this braided egg bread is typically served on Shabbat. During Rosh Hashanah, the bread is shaped into spirals or rounds to symbolize continuity. The challah is often dipped in honey before eating, and shared around the table. We’ll show you how to make challah and nail that braiding step.

    Honey Cake

    Like challah, honey cakes are symbolic of the desire for a sweet, positive upcoming year. Most families have their own generations-old recipes, but it usually includes spices such as cloves, cinnamon and allspice, with some variations calling for coffee, tea or rum mixed in for greater flavor. Our honey cake recipe adds walnuts to add a depth of flavor to the spice.

    Fish

    Given that Rosh Hashanah translates to “head of the year,” a head has to make an appearance somewhere on the menu. While this may include the head of a sheep or rooster, it’s often as simple as a whole roast fish (vegetarians can swap in a head of cabbage or garlic). As a bonus, fish symbolize fertility and abundance. Vigilant, ever-swimming fish promote a new year of awareness and hard work.

    Couscous with Seven Vegetables

    This is one of the few savory options you’ll see on the table. The multitude of couscous beads represent the number of blessings you hope to have, while the number seven is considered fortuitous, as the world was created in seven days.

    Leeks, Chard or Spinach

    Like most Rosh Hashanah foods, the symbolism is tied to a pun on its Hebrew name—in this case, a close cousin of the word karet, which translates to “cut.” Eating leeks means hoping those who wish us ill will instead be cut off and their bad intentions punished.

    Dates

    Sweet dates, another of the seven species of Israel, may not seem to have much in common with leeks. But the Hebrew name, t’marim, also relates to punishing enemies—in this case, finishing them off. (Note that some rabbis believe that eating these foods actually symbolizes ending our own prejudices.) On a happier note, when the Torah refers to Israel as “a land flowing with milk and honey,” that means date honey.

    Whether you’re cooking heirloom family recipes or joining loved ones for your first Rosh Hashanah, it’s a time to honor the past and welcome a year as sweet as the honey you’ll use to smother your challah.

    Jewish Desserts Everyone Needs to Try
    1 / 23
    Rugelach RecipeThis rugelach recipe makes the most amazing cinnamon-sugar treats for your holiday dessert spread.
    Go to Recipe
    These bite-sized cookies are filled with spicy cinnamon and nuts, but you can find lots of other rugelach varieties like raspberry rugelach, cranberry rugelach or chocolate rugelach. They make a great Hanukkah dessert, but I'll eat these tiny treats any day of the week.
    Chocolate BabkaI love this chocolate babka. It's a rewarding recipe for taking the next step in your bread baking. Even if it's slightly imperfect going into the oven, it turns out gorgeous. Look at those swirls! —Lisa Kaminski, Wauwatosa, Wisconsin
    Go to Recipe
    Babka is a dense braided bread stuffed with sweet fillings like chocolate, cinnamon sugar, apples or raisins. You can thank Jewish grandmothers for its creation, as they would often twist leftover scraps of challah with seeds and nuts for a handy Sabbath snack.
    Apple Cake for PassoverAdding a dollop of whipped cream is a sweet addition to this Passover apple cake! —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
    Go to Recipe
    This apple cake uses matzo cake meal instead of flour, making it kosher for your Passover Seder dessert. It would also be great for Rosh Hashanah since apples are eaten for a sweet new year.
    Chocolate-Stuffed Dreidel CookiesThese dreidel cookies are sure to spread some smiles this holiday season. Your friends and family will delight in the surprise chocolate filling. —Taste Recipes Test Kitchen
    Go to Recipe
    These cookies are topped with festive Hanukkah decorations, but the surprise chocolate filling is the real showstopper here. To create perfect decorations, use a piping bag and practice your design on waxed paper before adding it to the cookies.
    Jewish Apple CakeThis Jewish apple cake recipe makes a dense, moist cake layered with cinnamon and fruit. It's perfect for Rosh Hashanah, or any time you want a delicious dessert (or breakfast!).
    Go to Recipe
    Originating from Poland, this traditional Jewish dessert is typically served during Rosh Hashanah. You can also serve this dense apple cake with a cup of coffee for breakfast.
    Passover MacaroonsThese easy coconut macaroons from Herbert Borland of Des Moines, Washington are lightly crisp on the outside and chewy on the inside. They're perfect for Passover—or anytime! —Taste Recipes Test Kitchen
    Go to Recipe
    These flourless coconut cookies are particularly popular during Passover, but they're delicious enough to enjoy all year.
    Vanilla & Cinnamon-Kissed Apple LatkesLatkes are crispy fried pancakes, often made with potatoes. But this sweet version with apples, orange juice, cinnamon and vanilla falls in the dessert realm. —Candy McMenamin, Lexington, South Carolina
    Go to Recipe
    This sweetened version of traditional potato pancakes combines cinnamon, orange juice, vanilla extract and apples. Top them off with cinnamon sugar and they’ll be a dessert you can’t stop thinking about.
    Hanukkah CookiesEnriched with cream cheese, these Hanukkah cookies are soft, rich and ultra-tender. They look especially festive when they're decorated with colorful royal icing.
    Go to Recipe
    These Hanukkah-themed cookies are perfect for celebrating the Festival of Lights. Made with cream cheese and topped with buttercream frosting, these rich cookies should definitely be in your annual Hanukkah desserts rotation. Get the whole family involved in frosting and decorating them.
    Chocolate-Covered MatzoChocolate-covered matzo is layered with toffee, melted chocolate and a sprinkle of sea salt for a classic Passover dessert. No Passover Seder is complete without it!
    Go to Recipe
    This treat will easily become one of your favorite Passover desserts. The recipe takes less than 30 minutes to make and guests won’t be able to resist the chocolate-covered crackers. Make it your own by adding toppings like sprinkles or nuts.
    Passover Rainbow CookiesFor a classic New York treat, bake up a batch of these layered rainbow cookies from cookbook author Shannon Sarna. She uses matzo cake meal and almond flour to make a kosher for Passover version of the colorful cookie.
    Go to Recipe
    Shannon Sarna, a home cook and editor at The Nosher, says this is her family's most beloved dessert. These classic New York treats are traditionally served in synagogues and at Jewish celebrations, but they actually have Italian roots.
    SufganiyotThese light and fluffy jelly-filled doughnuts are part of the Hanukkah celebration. With just enough sweetness, it's a specialty worthy of the effort.
    Go to Recipe
    You’ll like these Hanukkah doughnuts a "hole" lot. Filled with raspberries and topped with confectioners’ sugar, you’ll definitely want to grab seconds of this dessert. If you’re a chocolate lover, give this recipe a creative spin by using a Nutella filling.
    Molly’s Sweet and Spicy Tzimmes CakeMy husband and I are always on the lookout for new ways to incorporate Jewish traditions into our interfaith home. Rich with apples, carrots and sweet potato, this sweet and spicy cake is perfect for Rosh Hashanah or any fall holiday. —Molly Haendler, Philadelphia, Pennsylvania
    Go to Recipe
    This rich cake is a play on tzimmes, a traditional Jewish sweet-and-savory dish of baked carrots, sweet potatoes and prunes. The cake gets its sweetness from carrots, sweet potatoes, cranberries and apples, plus plenty of spices, so it finishes with a little kick. Its sweetness makes it the perfect Rosh Hashanah dessert.
    Chocolate Chip Mandelbrot CookiesMandelbrot in Yiddish literally means "almond bread." The twice-baked cookie made with oil and almonds dates back to 19th century Eastern Europe. There are many variations made of different dried fruits and nuts. My chocolate chip version is more modern-American. —Kimberly Scott, Kosciusko, Mississippi
    Go to Recipe
    Mandelbrot in Yiddish literally means "almond bread." This cookie consists of almonds, orange zest and chocolate chips for a modern version. Serve it with a cup of hot chocolate or coffee and you won’t be able to resist dunking the cookies for a sweet treat.
    Lemon Poppy Seed CakeThis light and lemony Bundt-style lemon poppy seed cake makes for a delightful (and pretty!) summer treat. Serve it with fresh berries and whipped cream for extra fanfare, or enjoy it as is with your morning cup of coffee. It's as versatile as it is tasty!
    Go to Recipe
    This uniquely delicious cake is often seen during Purim because the Yiddish word for poppy seed, mohn, is similar to the name of the villain of the Purim story, Haman. The cake can be in the form of a loaf, a Bundt cake or even a towering layer cake.
    Matzo ToffeeOnce you start eating matzo toffee, you may not be able to stop! Matzo crackers are topped with buttery caramel, chocolate and slivered almonds and then baked to perfection. —Sharalyn Zander, Jacksonville, Alabama
    Go to Recipe
    Chocolate- and toffee-covered matzo are classic Passover desserts that many Jewish children grow up on. This matzo toffee recipe creates the perfect crispy bite.
    Rustic Honey CakeServe this sweet, moist honey cake with ripe berries and a sprinkle of crunchy pistachios.
    Go to Recipe
    Rosh Hashanah (the Jewish New Year) is filled with sweets like apples and honey as a reminder to have a sweet new year. This rustic honey cake is the perfect dessert for your Rosh Hashanah dinner—or anytime you want a simple yet deliciously sweet cake.
    Homemade GeltSkip the grocery store gelt! Instead try this quick and easy homemade gelt that will wow all of your Hanukkah guests.
    Go to Recipe
    What's a game of dreidel without gelt? These waxy chocolate coins wrapped in shiny gold foil have a rich history and are a staple during Hanukkah, especially for kids. You can make homemade gelt when you prepare other recipes for Hanukkah.
    Kugel RecipeNoodle kugel is a popular Jewish dish that's enjoyed year-round, from holiday gatherings to regular family brunches.
    Go to Recipe
    Kugel can be sweet or savory, and it is usually served as a side dish. This version is sweet enough that you could serve it as dessert!
    Mandel BreadYou don't have to know a lick of Yiddish to love mandel bread, the twice-baked Jewish treat. If you like chocolate chip biscotti, you'll love this recipe.
    Go to Recipe
    These biscotti-like cookies are perfect for dipping in coffee or tea. They're often found in Jewish bakeries, but they're easy enough to make at home if you can't find them.
    Chocolate RugelachThis chocolate rugelach recipe gives the classic light, flaky and bite-sized pastries a twist with a chocolatey filling. This nuanced and downright delicious dessert would be a wonderful addition to any party.
    Go to Recipe
    Chocolate rugelach is my favorite type of rugelach, and that's saying something because there are so many to choose from! These flaky little pastries are just as good for a holiday dessert as they are for an afternoon snack with some coffee.
    HamantaschenOur guide walks you through making hamantaschen, traditional triangle-shaped cookies for Purim, and even customizing them with different fillings.
    Go to Recipe
    Hamantaschen are a specialty dessert for Purim, the Halloween of Jewish holidays. These triangular cookies are filled with anything from apricot to raspberry to poppy seed, and they're as tasty as they are cute.
    BlintzesDon't flip out! Learn how to make blintzes with this easy step-by-step recipe.
    Go to Recipe
    I love blintzes, especially when they're topped with a fruity topping. These cherry blintzes are easy to make and can be served as a nice breakfast or dessert, but they're also served on Shavuot when we traditionally eat dairy foods.
    Flourless Chocolate CakeFlourless chocolate cake rich is an elegant and decadent dessert that's actually quite easy to make at home.
    Go to Recipe
    I love to finish a Passover seder with flourless chocolate cake, but that's not the only time of year I enjoy this gluten-free cake. I make it anytime I need a chocolate bomb of a dessert. It tastes especially good with some vanilla ice cream and berries.Jewish Desserts FAQWhat Jewish desserts are traditional?There are many traditional Jewish desserts, and several symbolic foods are incorporated into desserts to make them well-suited for a specific holiday. Rugelach and babka are classic desserts for almost any time of the year. However, they can't be enjoyed on Passover, when we enjoy flourless desserts like macaroons and chocolate-covered matzo. Apple cakes and honey cakes are traditionally enjoyed on the Jewish New Year Rosh Hashanah to ring in a sweet new year.What desserts are best for each Jewish holiday?Each Jewish holiday has special desserts and symbolic foods. I love incorporating a flourless chocolate cake into my Passover seder, and any dairy desserts (like blintzes or noodle kugel) will go great on Shavuot. Honey and apples are usually incorporated into Rosh Hashanah desserts, and hamantaschen are essential to eat on Purim since they're shaped like the villain's hat in the Purim story. And it's not Hanukkah without sufganiyot and chocolate gelt!Is rugelach kosher for Passover?Sadly, rugelach isn't a Passover dessert. To be kosher for Passover, the recipe can't contain any flour or leavening, both of which are used in making rugelach. But Passover is only eight days out of the year, so you still have plenty of time to enjoy rugelach. Try other Passover desserts like chocolate-covered matzo or coconut macaroons instead.

    The post Do You Know These Symbolic Rosh Hashanah Foods? appeared first on Taste Recipes.

    ]]>         Honey Coffee https://www.tasteofhome.com/recipes/honey-coffee/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/honey-coffee/

    Ingredients

    • 2 cups hot strong brewed coffee (French or other dark roast)
    • 1/2 cup whole milk
    • 1/4 cup honey
    • 1/8 teaspoon ground cinnamon
    • Dash ground nutmeg
    • 1/4 teaspoon vanilla extract
    Text Ingredients

    Directions

    1. In a small saucepan, combine coffee, milk, honey, cinnamon and nutmeg. Cook and stir until heated through. (Do not boil.) Remove from heat; stir in vanilla. Pour into cups or mugs; serve immediately.

    Nutrition Facts

    1/2 cup: 86 calories, 1g fat (1g saturated fat), 4mg cholesterol, 18mg sodium, 19g carbohydrate (18g sugars, 0 fiber), 1g protein.

    ]]>         Jewish Apple Cake https://www.tasteofhome.com/recipes/blue-ribbon-apple-cake/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/blue-ribbon-apple-cake/

    Ingredients

    • 3 cups all-purpose flour
    • 2-1/4 cups sugar, divided
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 4 large eggs
    • 1 cup canola oil
    • 1/3 cup orange juice
    • 2-1/2 teaspoons vanilla extract
    • 4 medium tart apples, peeled and thinly sliced
    • 2 teaspoons ground cinnamon
    • Confectioners' sugar
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a large bowl, combine flour, 2 cups sugar, baking powder and salt. Combine eggs, oil, orange juice and vanilla; add to flour mixture and mix well. In a bowl, toss apples with cinnamon and remaining 1/4 cup sugar.
    2. Spread a third of the batter into a greased 10-in. tube pan. Top with half the apples. Repeat layers. Carefully spread remaining batter over apples.
    3. Bake until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool 15 minutes before removing from pan to a wire rack; cool completely. Dust with confectioners' sugar.

    Jewish Apple Cake Tips

    What can you serve with Jewish apple cake?

    This Jewish apple cake recipe is delicious with a cup of coffee on the side. Or, serve it alongside other Jewish dessert recipes.

    What kinds of apples are the best for apple cake?

    We recommend using any tart apple. Some of our favorite apples to bake with are Gravenstein, Rome Beauty and Northern Spy.

    How do you store Jewish apple cake?

    Like other cake recipes, we recommending storing this apple cake for about three to four days in an airtight container at room temperature. If you'd like to enjoy it for even longer, learn how to freeze cake.

    —Christina Herbst, Taste Recipes Assistant Digital Editor

    Nutrition Facts

    1 piece: 356 calories, 15g fat (2g saturated fat), 47mg cholesterol, 182mg sodium, 51g carbohydrate (32g sugars, 1g fiber), 4g protein.

    ]]>         Braided Egg Bread https://www.tasteofhome.com/recipes/braided-egg-bread/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/braided-egg-bread/

    Ingredients

    • 3-1/4 to 3-3/4 cups all-purpose flour
    • 1 tablespoon sugar
    • 1 package (1/4 ounce) active dry yeast
    • 3/4 teaspoon salt
    • 3/4 cup water
    • 3 tablespoons canola oil
    • 2 large eggs, room temperature
    • TOPPING:
    • 1 large egg
    • 1 teaspoon water
    • 1/2 teaspoon poppy seeds
    Text Ingredients

    Directions

    1. In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
    2. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
    3. Punch dough down. Turn onto a lightly floured surface. Set a third of the dough aside. Divide remaining dough into 3 pieces. Shape each into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under.
    4. Divide reserved dough into 3 equal pieces; shape each into a 14-in. rope. Braid ropes. Center 14-in. braid on top of the shorter braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes.
    5. Preheat oven to 375°. In a small bowl, beat egg and water; brush over dough. Sprinkle with poppy seeds. Bake until golden brown, 25-30 minutes. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool.

    Nutrition Facts

    1 slice: 134 calories, 4g fat (1g saturated fat), 40mg cholesterol, 123mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 4g protein.

    ]]>         Challah https://www.tasteofhome.com/recipes/challah/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/challah/

    Ingredients

    • 2 packages (1/4 ounce each) active dry yeast
    • 1 cup warm water (110° to 115°)
    • 1/2 cup canola oil
    • 1/3 cup sugar
    • 1 tablespoon salt
    • 4 large eggs, room temperature
    • 6 to 6-1/2 cups all-purpose flour
    • TOPPING:
    • 1 large egg
    • 1 teaspoon cold water
    • 1 tablespoon sesame or poppy seeds, optional
    Text Ingredients

    Directions

    1. In a large bowl, dissolve yeast in warm water. Add oil, sugar, salt, eggs and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a firm dough. Turn out onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
    2. Punch dough down. Turn out onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15-in. rope.
    3. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour.
    4. Preheat oven to 350°. Beat egg and cold water; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake until golden brown, 30-40 minutes. Remove to wire racks to cool.

    Challah Tips

    How do you make challah with more braids?

    This recipe makes a braided loaf with 3 strands, but you can create more intricate braids with 4 or even 6 strands, if you wish. To make a simple 4-strand braid, follow the instructions for our celebration braid.

    There are different methods for making a loaf with 6 strands. The first, and simplest, is to layer two separate 3-strand braids, as we do in our braided egg bread. To braid the 6 strands, start by dividing the dough and rolling it into 6 even ropes. Pinch the ropes together at one end, then tuck the end under. To braid, start with the far-right rope and weave toward the left in this pattern: over 2 strands, under 1 strand, over 2 strands. Start again at the new far-right rope and weave toward the left in the same pattern. Keep repeating until the whole loaf is braided. Pinch the ends together, then tuck the end under.

    How do you make a round challah?

    Although elongated loaves of challah are a year-round treat, round challahs are traditional for Rosh Hashanah because they represent continuity and the cyclical nature of the world. To create a round loaf, first create the braid, then wrap it around itself in a coil and tuck the end under. It's a good idea to make the individual ropes a little longer so the braid is long enough to shape into a full coil.

    How do you store challah?

    Store a completely cooled challah in an airtight container at room temperature. It will keep fresh for a few days. Another option is to freeze it for up to 6 months. To freeze challah, wrap it tightly in foil or freezer paper. Here's more on how to store bread.

    What can you make with leftover challah?

    If you haven’t yet tried French toast or bread pudding made with a loaf of challah, you’re in for a treat! The egg in the challah gives these dishes a rich, custardy texture. Try chocolate challah french toast or challah bread pudding. You can also use a loaf of challah in place of brioche bread in recipes like our best french toast.

    —Hazel Wheaton, Taste Recipes Book Editor

    Nutrition Facts

    1 piece: 139 calories, 5g fat (1g saturated fat), 29mg cholesterol, 233mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 4g protein.

    ]]>         Mini Challah https://www.tasteofhome.com/recipes/mini-challah/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/mini-challah/

    Ingredients

    • 1-1/4 teaspoons active dry yeast
    • 1/4 cup warm water (110° to 115°)
    • 2 tablespoons vegetable oil
    • 4 teaspoons sugar
    • 3/4 teaspoon salt
    • 1 large egg
    • 1-1/2 to 1-2/3 cups all-purpose flour
    • TOPPING:
    • 1 tablespoon beaten large egg
    • 1/4 teaspoon cold water
    • 3/4 teaspoon sesame or poppy seeds, optional
    Text Ingredients

    Directions

    1. In a small bowl, dissolve yeast in warm water. Add the oil, sugar, salt, egg and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
    2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
    3. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each portion into an 8-in. rope. Place ropes on a baking sheet coated with cooking spray and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes.
    4. Beat egg and water; brush over braid. Sprinkle with sesame or poppy seeds if desired. Bake at 350° for 20-25 minutes or until golden brown. Remove to a wire rack to cool.

    Nutrition Facts

    1 slice: 137 calories, 4g fat (1g saturated fat), 35mg cholesterol, 232mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 4g protein.

    ]]>         Honey-Nut Swirls https://www.tasteofhome.com/recipes/honey-nut-swirls/ Sun, 24 Sep 2017 23:58:00 +0000 http://origin-www.tasteofhome.com/recipes/honey-nut-swirls/

    Ingredients

    • 1 sheet frozen puff pastry, thawed
    • 1 cup finely chopped walnuts
    • 1 cup finely chopped pistachios
    • 3 tablespoons brown sugar
    • 2 tablespoons butter, softened
    • 2 tablespoons honey
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 2 tablespoons heavy whipping cream
    • 2 tablespoons turbinado (washed raw) sugar or sugar
    Text Ingredients

    Directions

    1. On a lightly floured surface, unfold puff pastry. Roll into a 12x9-in. rectangle.
    2. In a small bowl, combine the walnuts, pistachios, brown sugar, butter, honey, cinnamon and salt. Spread over pastry to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side. Cut into 1/2-in. slices.
    3. Place 2 in. apart on parchment-lined baking sheets. Brush with cream and sprinkle with sugar. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.

    Nutrition Facts

    1 cookie: 141 calories, 10g fat (2g saturated fat), 4mg cholesterol, 88mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 3g protein.

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